At a glance

Producer

Village Tic Toc

Region

Australia

Grape variety

Red Blend (likely Shiraz, Cabernet Sauvignon, and/or Merlot — typical for Australian blends; exact blend unspecified)

Wine type

Red

Body

Medium-bodied and Fruity

Sweetness

Dry

Typical price

$12-$18 (estimated based on prior retail and auction listings for this label and vintage, if found)

Tasting profile

Matured red and black fruits (plum, cherry, blackberry), soft tannins, gentle spice and oak nuances, possible notes of dried herbs, leather, and aged earth.

Evolution: Fruit-forward profile at release, shifting to tertiary notes (dried fruit, forest floor, leather) over last decade.

At peak: At or just past peak; structure softened, complexity exists but freshness diminished. Should be enjoyed for its evolved character.

Structure

Acidity

Medium

Tannins

Soft, mostly resolved

Alcohol

13.0-14.5% ABV (estimated typical for style and region)

Aging potential

Short to moderate; 5-10 years optimal for value Australian blends from mid-2000s

Drinking window

Peak drinking

2010 to 2012

Optimal window

2008 to 2014

Current status

Mature, at or just past peak for typical Australian value-oriented red blends

Current condition

The wine is likely fully mature; expect soft tannins and developed fruit with tertiary notes. Retains drinkability, but freshness may have faded. Best consumed now if well-stored.

Value-driven Australian red blends from 2006 generally reach peak maturity after 5-8 years. The 2006 vintage delivered good, ripe fruit, but aging potential is modest compared to premium cuvées. If cellared well, this wine remained enjoyable past peak, but is best consumed now. Expect fully mature characteristics.

Food pairing

Roast chicken, grilled sausages, barbecued lamb chops, hearty pasta dishes with tomato sauce, mild hard cheeses.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (30 minutes) — To dissipate any reductive notes and allow mature fruit/tertiary aromas to emerge.

Sustainability

Sustainability score: 4/10

Typical for mid-2000s Australian value producers: conventional viticulture; possible use of irrigation and standard agrochemicals; little information on energy use or water conservation.

No evidence suggests Village Tic Toc implemented specific sustainable, organic, or biodynamic practices in 2006. At the time, many commercial Australian producers had not yet adopted formal sustainability certifications. Energy and water efficiency were unlikely priorities, and lighter packaging wasn’t industry standard. The carbon footprint for Australian bottled wines exported abroad is higher than for local consumption. Overall, sustainability practices fall below current best-in-class standards.