Longwood The Shearer Shiraz 2007
Syrah/Shiraz from Australia
The color of The Shearer Shiraz is a rich magenta to Spartan red. The nose is of raspberries and boysenberries. There are underlying notes of licorice which become more pronounced the longer the wine is open. Fruit dominates the front of the palate.There's a great relationship between aromatics and flavors that are experienced on the palate. The flavors are a mix of ripe boysenberry, fresh raspberry/strawberry and red fruits.It has typical McLaren Vale mid palate fullness. The flavors are nicely conveyed across the palate from front to back by fine silky tannins. Acidity keeps brightness and freshness through the palate and gives definition of flavor.
The Wine Advocate - "The 2007 The Shearer Shiraz was aged for 15 months in seasoned French and American oak hogsheads and bottled without fining or filtration. Purple-colored, it offers up a spicy bouquet with notes of blueberry and black cherry. This is followed by a medium to full-bodied, smooth Shiraz with ample ripe fruit, spicy, savory flavors, good balance, and a fruit-filled finish."
International Wine Cellar - "Saturated ruby. Zesty red berries and graphite on the nose. Nervy and sharply focused, with lively redcurrant and raspberry flavors and good mineral snap on the sweet finish. All about fruit."
Phil Christiansen formerly worked at Hardy's, where he was a cellar hand. Since then, he has gone solo, making Shiraz in small, but ever increasing quantities. He continues to contract making wine for other small independents. The label for Longwood Estate wines is from Australian native (Aboriginal) artists. The works are original and have a social consciousness. It's a very intriguing concept that the owner feels truly goes to the heart of what Australia does best – making great Shiraz and producing incredible Aboriginal artwork. View all Longwood Wines
About Other Australia
With a landmass the size of the US, Australia has just as many appellations. Many wines are simply labeled from their state of origin. Some of these are the most popular:
New South Wales- New South Wales has a variety of smaller wine growing regions. Many wines are a blend of these smaller appellations, leading to the more encompassing designation of New South Wales.
Western Australia– A small percentage of Australia’s winemaking occurs on the West Coast. The largest Australian state, Western Australia, includes the appellations Margaret River and Great Southern.
Southeastern Australia– This appellation encompasses the states of South Australia, New South Wales and Victoria. Grapes are often trucked in from at least 2 of these states for crushing and bottling, giving the wine a more general appellation of origin. This is the broadest appellation in Australia.
About AustraliaLike the United States, which is about the same size, Australia's winemaking regions are huddled into one or two pockets of the country. The state of South Australia, which produces about 60% of the country's wine, also has the most wineries and sub-regions, including McLaren Vale, Clare Valley, Coonawarra and Barossa Valley. New South Wales is home to the Hunter Valley, while the smaller, southern state of Victoria is best known for theYarra Valley. Head way west to the very large state of Western Australia and you'll find the tiny region of Margaret River at the southern tip.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.