New Customers Save $30 off $100+* with code OCTNEW30
New Customers Save $30* with code OCTNEW30
*New customers only. Order must be placed by 10/31/2017. The $30 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, or StewardShip membership fees. No other promotion codes, coupon codes or corporate discounts may be applied to order.
Jim Barry The Lodge Hill Shiraz 2005
This wine is inky, deep red in color, with aromas of black cherry, dark plums, vanilla and dark chocolate. The palate shows medium to full bodied ripe black cherry and plum fruit, subtle integrated vanillin oak with mocha richness. The fine grained talc-like soft tannins support a lingering finish.
Can be enjoyed now or will improve with careful cellaring over the next 5-7 years. Suited to robust red meat dishes such as beef or lamb.
Critical AcclaimAll Vintages
Strong colour; blackberry, spice plus touches of prune and mint; a typical Jim Barry shiraz: big, dense, chewy and ripe.
Smooth and ripe, with hints of eucalyptus and caramel sneaking into the blackberry and tar flavor profile. Finishes with an open texture and refined tannins. Best from 2008 through 2015. 3,000 cases imported.
The 2005 Shiraz "The Lodge Hill" contains 5% Malbec. It was aged for 13 months in 80% American and 20% French oak. It delivers a pleasant perfume of cedar, black pepper, pencil lead, game, and blueberry. Full-bodied and structured, it has tons of ripe fruit, excellent balance, and a lengthy finish. It will evolve for 2-3 years and drink well through 2015. It is an excellent value.
Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.
Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.