2006 Long Shadows Chester Kidder

Out of stock

  • Proprietary Blend
  • 750ML
  • WA 93
  • IWC 93
  • WE 92

Reviews for 2006 Long Shadows Chester Kidder

WA 93
Robert Parker's Wine Advocate - Robert Parker's Wine Advocate, August 2010
The 2006 Chester-Kidder Red Wine is produced by Gilles Nicault resident winemaker who also oversees the daily upbringing of all the Long Shadows wines. The latest Chester-Kidder is composed of 45% Cabernet Sauvignon 36%... The 2006 Chester-Kidder Red Wine is produced by Gilles Nicault resident winemaker who also oversees the daily upbringing of all the Long Shadows wines. The latest Chester-Kidder is composed of 45% Cabernet Sauvignon 36% Syrah 10% Petit Verdot and 9% Cabernet Franc sourced from multiple AVAs. Medium purple-colored it sports an inviting perfume of sandalwood smoke spice box lavender blueberry and blackberry. The Syrah component gives it a forward personality but there is enough structure for several years of further development. Layered savory and concentrated this lengthy effort will offer a drinking window extending from 2013 to 2027. -Jay Miller
IWC 93
Stephen Tanzer's IWC - Stephen Tanzer's IWC, December 2009
(45% cabernet sauvignon 36% syrah 10% petit verdot and 9% cabernet franc) Excellent bright ruby-red. Deep aromas of blackcurrant licorice spices and leather. Suave on entry then primary deep and sweet with a penetrating... (45% cabernet sauvignon 36% syrah 10% petit verdot and 9% cabernet franc) Excellent bright ruby-red. Deep aromas of blackcurrant licorice spices and leather. Suave on entry then primary deep and sweet with a penetrating quality to the rich dark berry spice and mint flavors. This one has a tightly coiled spring and underlying minerality that suggest it will be long-lived. Finishes clenched in a positive way with a rising finish and broad integrated tannins. This is the project of Gilles Nicault who also serves as the resident winemaker for the Long Shadows project. Following a very long maceration the wine was racked only a total of four times before being bottled after 30 months in barrel. Incidentally Nicault describes 2006 as "a beautiful vintage" and points out that these wines were made in a new facility that permitted a double sorting of the fruit prior to vinification.
WE 92
Wine Enthusiast - Wine Enthusiast, December 2010
The blend in 2006 is 45% Cabernet Sauvignon 36% Syrah 10% Petit Verdot and 9% Cabernet Franc. It spent 30 months in 90% new oak. Released a year ago it has a feminine grace and softness in the aromas a lovely mix of... The blend in 2006 is 45% Cabernet Sauvignon 36% Syrah 10% Petit Verdot and 9% Cabernet Franc. It spent 30 months in 90% new oak. Released a year ago it has a feminine grace and softness in the aromas a lovely mix of flowers and spice. The Syrah brightens up the fruit accenting berry flavors with a hint of pepper while the Petit Verdot adds clover and violet aromas and density to the tannins. - P.G.
JJB 90
Devon Magee - JJ Buckley, June 2011
Red slightly transparent in color with a blue hue. Toasted notes of milk chocolate and black fruit on the nose give way to subtle tannins and more primary fruit on the palate along with a touch of spice. The mouthfeel is... Red slightly transparent in color with a blue hue. Toasted notes of milk chocolate and black fruit on the nose give way to subtle tannins and more primary fruit on the palate along with a touch of spice. The mouthfeel is plush and silky rounded out with floral notes and hints of currant and herbaceousness on the finish.