Reilly's Stolen Block Shiraz 2004
Syrah/Shiraz from Clare Valley, Australia
Lifted nose with spice, plum and violets. Full palate with rich oak and firm tannins. Best enjoyed with roast beef or steak.
The Wine Advocate - "The 2004 Stolen Block Shiraz comes from an 80+-year-old vineyard yielding 0.75 tons per acre. It spent 18 months in French oak, 50% new. The nose offers up smoky oak, plum, licorice, raisin, blueberry, and blackberry liqueur. On the palate this full-bodied wine is sweeter and richer than its cousins while managing to retain some elegance. Cellar it for 4-6 years and drink it through 2024. "
Wine Enthusiast - "Full-bodied and softly textured, this is a mouthfilling Shiraz that packs in ample complexity and plenty of flavor. White pepper, herb and plum notes mark the nose, while the flavors of plum and raspberry fruit are accented by hints of herbs and spice. Finishes long, with crisp acids. Drink 2010–2020. "
International Wine Cellar - "Inky purple. Very ripe aromas of chocolatey dark fruits and exotic smoked meat. Fresher on the palate, displaying intense cassis and blackberry flavors, supple tannins and good acid lift. Balances ripe against fresh with a deft hand, finishing with outstanding, juicy persistence."
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Reilly's began operations in 1993 as a small producer of fine quality hand-made wines. The wines are made on Reilly's premises at Mintaro in the Clare Valley using grapes from their non-irrigated vineyard. The 75-year-old vines are located just outside Watervale and depend solely on rainfall, yielding limited quantities of small delicious berries. The grapes are hand-picked and fermented in open vats, prolonging contact of skins and juice. The fermented wine is then hand basket-pressed. This is a slow process proving last "pressings" which contribute to creating fine wines of intense color and flavor. The wine is then stored in French and American Oak hogsheads for one to two years. View all Reilly's Wines
About Clare Valley
Known for its Rieslings, all in screw cap since the year 2000, the wines of Clare Valley are distinctive. The Riesling here is dry, dry, dry. Delicate yet firm, these wines won't remind you of Germany or Alsace - they have a flavor all their own. The lime flavors and zesty acidity make the wine perfect for summer sipping or pacific rim food (aka, seafood).
Notable FactsSince this is still Australia, let's not leave out Shiraz... Clare Valley does produce red wines and they are well made and tasty. Even though the region is fairly hot, the acidity in the reds is higher than its southern neighbors. Good structure is common in both the reds and whites of the area, which makes them great for food.
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 & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.