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3 Rings Shiraz 2008

Syrah/Shiraz from Barossa Valley, Barossa, Australia
  • WE91
  • WS90
0% ABV
  • WS89
  • WE89
  • WS92
  • WS90
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Currently Unavailable $15.99
Try the 2014 Vintage 16 99
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3.4 4 Ratings
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3.4 4 Ratings
0% ABV

Winemaker Notes

Deep magenta hue with anise fruit and perfumed aromas apparent on the nose. A full-bodied palate shows appealing fruit to acid balance and finishes long with well integrated oak influence.

Critical Acclaim

All Vintages
WE 91
Wine Enthusiast
Editors Choice
WS 90
Wine Spectator
Broad, smooth and focused, with Earl Grey tea overtones to the raspberry and cherry flavors. Shows density, drive and deftness on the finish.
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3 Rings

3 Rings

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3 Rings, , Australia
3 Rings
The aim of this project, a partnership between importer Dan Philips, renowned winemaker Chris Ringland, and famed grape grower David Hickinbotham, is to offer good value Shiraz from relatively old vine Barossa fruit from vineyards in the Kalimna, Gomersol, and Vinevale sectors.

The 3 Rings label was founded in 2004 and soon thereafter was earning 90+ ratings for its Shiraz and Reserve Shiraz in the world wine media, with the grapes coming from the rich terroir of Australia’s famed Barossa Valley. The vineyards for 3 Rings Shiraz lie on an east-west slope with predominantly north-south rows, at an average age of 35 years. The soils are ancient and primarily clay over calcrete and slate bedrock, moving to more weathered slate at the bottom of an ancient glacier. Over the hills, the soils are deep, sandy loam and black clays. The grapes for 3 Rings Reserve Shiraz come from the nearby Kalimna sub-region of Barossa. It is a single vineyard owned by David Hickinbotham (one of the “three rings” of the wine’s name). The terroir here also is sandy loam over black clay – and the age of the vines is an average of 85 years.

Languedoc-Roussillon

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An extensive appellation producing a diverse selection of good-quality, value-priced wines, Languedoc-Roussillon is the world’s largest wine-producing region, spanning the Mediterranean coast from the Spanish border to Provence. Languedoc forms the eastern half of the larger appellation, while Roussillon is in the west; the two actually have quite distinct personalities but are typically grouped together. Languedoc’s terrain is generally flat coastal plains, with a warm Mediterranean climate and a frequent risk of drought. Roussillon, on the other hand, is defined by the rugged Pyrenees mountains and near-constant sunshine.

Virtually every style of wine is made in this expansive region. Dry wines are often blends, and varietal choice is strongly influenced by the neighboring Rhône valley. For reds and rosés, the primary grapes include Grenache, Syrah, Carignan, Cinsault, and Mourvèdre. White varieties include Grenache Blanc, Muscat, Ugni Blanc, Vermentino, Maccabéo, Clairette, Piquepoul and Bourbelenc. International varieties are also planted in large numbers here, in particular Chardonnay, Sauvignon Blanc, Merlot and Cabernet Sauvignon. In Roussillon, excellent sweet wines are made from Muscat and Grenache in Rivesaltes, Banyuls and Maury. The key region for sparkling wines here is Limoux, where Blanquette de Limoux is believed to have been the first sparkling wine made in France, even before Champagne. Crémant de Limoux is produced in a more modern style.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

QUITRSH087_2008 Item# 117636

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