"Break this out on Valentines Day and it will scotch any chocolate craving. Leave it in a decanter for a few hours, and the wine gains dimensions beyond those rich tannins, adding layers of fruity mushroom and pipe tobacoo scents... A great buy." -Wines & Spirits
"Complete with retro label, archetypal McLaren Vale style except possibly for moderate alcohol; good entry and mid-palate, but picks up pace and thrust on a deliciously spiced finish and aftertaste." -James Halliday
Founded in 1862, Tintara remains a testament to quality winemaking, combining age-old methods with new-age technology. The first vines were planted by Dr Alexander Kelly, and in 1863 the first Tintara winery was established at "Upper Tintara". Built against the rolling hills that foot the Mount Lofty Ranges, its ingenious sloping design allowed the labor intensive work to be achieved with the assistance of gravity, which also meant gentler handling of the juice.
In 1878, the Tintara winery and its gravity flow techniques moved to the Old Mortlock Flour Mill in the heart of McLaren Vale, where it remains today. In fact, to this day they use the very same rare basket presses and original slate open fermenting tanks as used in the 19th century. Tintara is a rarity in every sense.
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McLaren Vale is home to the oldest Australian vineyard, with grapes planted in 1838. It's a coastal area with the Indian Ocean bordering the west, which contributes a cooling factor that prevents the grapes from getting too hot. In all, the climate is a perfect one for the vines.
In McLaren Vale, there are vines as far as the eye can see. As in other parts of Australia, Shiraz and Grenache are the most-planted grapes of the region. While red rules, whites are able to hold their own here too. With the warm yet reasonable Mediterranean climate, white grapes like Chardonnay, Semillon and even some Sauvignon Blanc grow well. The wines are round and smooth and the producers in the region are excellent.
Like 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.
Just lush in general. This Shiraz would definately benefit from an additional 2-3 years of cellaring. After first taste I let it decanter for a little over an hour. Make sure you do the same as the wine completely opens up. On the nose I got some oak, clove and black cherry. On the palette it tasted mostly of plum and had such a nice jammy texture. Legs were pretty firm. I have got to say I just loved this wine. Get yourself a bottle. PS. Don't buy on a date. Definately stains your teeth!
This is one of the most uniquely tasting full bodied wines I've ever tried among hundreds. I personally believe it's underrated. Tannins so rich it'll turn your tongue and teeth purple, so maybe not the best first date wine. This wine will impress one who truly appreciates wine without a doubt .
Most 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.