2006 Lake William Blend
2006 Lake William Blend

Out of a cellar mistake comes a spectacular wine - year after year! When William Jarvis made the mistake of accidentally pumping a third of a tank of Cabernet Franc into a tank of Cabernet Sauvignon, the experience was initially devastating. But, after the fermentation completed it was determined that the blend was "not that bad". It became a favorite with visitors to the winery, and we decided to make it every year.  For the 2006 vintage, we created an extremely special wine. With a strong backbone of Cabernet Sauvignon and Cabernet Franc, softened by Merlot and a hint of Petite Verdot, this multi-award winning wine shines with dark fruit, chocolate and spice flavors. Twenty-three months of aging in new French oak barrels adds a layer of creaminess, while extended cave aging makes this wine approachable upon release.



2006 Lake William Blend
July 31st, 2013

Attended by some of the wine industry's leading critics, the World Wine Tasting on October 9, 2010 offered a blind tasting of 2006 Bordeaux blends, 2007 Chardonnay wines, and 2008 Tempranillo.  This panel of independent Judges for the World Wine Tasting selected the 2006 Jarvis Estate Lake William as the first place wine in the Bordeaux blend category.
The independent review panel was comprised of Wilfred Wong, Charles E. Olken, George Starke, Paul Franson, Sasha Paulsen, Bob Ecker, Byron Vaughn and Karen McNeil Fife.
"1st Place Ranking"

2006 Lake William Blend
November 1st, 2010

95 Points. Wine Enthusiast. A blend of Cabernets Sauvignon and Franc, Merlot and Petit Verdot, this wine defines the cult style of immediate softness and deliciousness. Aged in 100% new oak, it adds a layer of caramelized vanilla to the ultra-rich blackberry, black cherry, red currant, chocolate, anise and exotic Indian spice flavors. Superb now, and should develop over the next six years. 

"95 Points"

2006 Lake William Blend
August 9th, 2010

94 Points. Gold Medal. Beverage Testing Institute. Deep violet garnet color. Complex aromas and flavors of dried cassis, creme brulee, olive, leather, spice, and cocoa. Rich and sinewy on the palate with a dry-yet-fruity medium-full body and a long, chewy cedar, roasted vegetable, and slate accented, chewy tannin finish. A powerful and brooding red blend to serve with prime rib and porterhouse. 

"94 Points"

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