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3 Rings Shiraz 2013

Syrah/Shiraz from Barossa Valley, Barossa, Australia
  • WS92
15.5% ABV
  • WS89
  • WE89
  • WE89
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  • WS90
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3.5 14 Ratings
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3.5 14 Ratings
15.5% ABV

Winemaker Notes

The wine is an opaque purple-black with a reddish-blue hue. A powerful fusion of layered rhubarb, dark berries and plums merge with aromas of cedar and tobacco. The palate reveals an underlying complexity of black olive, peat and anise. This wine bursts with dense stewed fruit with smooth and supple tannins leading to a long and harmonious finish.

Critical Acclaim

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WS 92
Wine Spectator
Plush and spicy, this exotic style layers ripe plum and cherry fruit with star anise and peppercorn overtones that carry into a long and vivid finish. Drink now through 2023.
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3 Rings

3 Rings

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3 Rings, Barossa Valley, Barossa, Australia
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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.

Barossa Valley

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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 must be careful so that grapes do not become overripe.

The intense heat is ideal for plush, bold reds, particularly Rhône blends featuring Shiraz, Grenache, and Mataro (Mourvèdre). White grapes can produce crisp, fresh wines from Riesling, Chardonnay, and Semillon if they are planted at higher altitudes.

Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as 1860. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, purple juice.

Syrah/Shiraz

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Marked by 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.

In the Glass

Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper 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 Pairings

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 Secret

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.

CWC945898_2013 Item# 138574