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Glossy. Deep red with a magenta rim. Varietal berried fruits laden with a spray of exotic spices from afar. Scents of red apple skin (Fuji,
Pink Lady) and cold cured meats propelled … yes, an unusual pairing. French oak makes a late appearance … a sesame/tahini guise, not that of cedar. The palate is plush, plummy, persuasive. Convincingly Barossa by birthright and Penfolds by style: blueberry/
plummy fruits avec juniper; custom-built, trademark rich mid-palate. Charcuterie, cold (Polish)
meat artefact that may well be Shiraz fruit-derived; moreover, peat/coal dust undertones that have,
without doubt, been acquired courtesy of the oak and time. Tannins and a buoyant and balanced
acidity court a long and persistent finish.
Braised guinea fowl, house cured pancetta, Dutch creams and native thyme (Magill Estate Restaurant).
"Opaque violet color. Potent, spice-accented aromas of dark berry compote, cola, and potpourri, with a vanilla nuance gaining strength with air. Fleshy, palate-staining dark berry flavors show excellent depth and definition, with spicecake and candied violet notes adding complexity. Weighty, sweet and powerful on a finish that features floral and star anise elements."
International Wine Cellar
"Dark and dense, with firm tannins around a juicy core of black cherry and spice flavors. This lingers well on the finish."
"Grange-level fruit aged in new French oak, RWT is a big, bosomy Barossa shiraz in 2009, huge, warm and gamey. There's dark meatiness and cedary spice over the wine's blueberry and cherry richness. All baby fat for now, this may grow more structured and detailed with age."
Wine & Spirits
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