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Flat front label of wine

3 Rings Shiraz 2008

  • WE91
  • WS90
750ML / 0% ABV
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3.8 5 Ratings
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3.8 5 Ratings
750ML / 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

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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
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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.

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Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.

The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends featuring Shiraz, Grenache, and Mourvèdre. Often Shiraz and Cabernet partner up for plump and powerful reds. While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.

Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.

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Marked by an unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

Tasting Notes for Syrah

Syrah is a dry, red wine that typically shows aromas and flavors of purple fruits, fragrant violets, baking spice and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Food Pairings for Syrah

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secrets for Syrah

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

QUITRSH087_2008 Item# 117636

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