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Basedow Johannes Shiraz 1996

Syrah/Shiraz from Australia
    0% ABV
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    0% ABV

    Winemaker Notes

    Appearance Deep, inky red/black with youthful purple hues indicate the ageing potential of this wine. Some sediment is evident as the wine begins to throw a crust.

    Nose Intense, fresh primary fruit aromas of loganberries and cassis, layered with undertones of spicy pepper and eucalyptus. The combination of sweet and smokey, vanillin oak bouquet adds an extra dimension of depth and complexity to the youthful nose.

    Palate Shows an abundance of ripe, concentrated Shiraz berry fruit and spicy, eucalyptus flavours, complexed by smokey, vanillin oak and a hint of volatile acidity (a unique character found in many Barossa Shiraz wines). The mouthfeel is smooth and rounded with firm, yet fine-grained, dusty tannins balanced by a clean, dry acidity and medium weight warm alcohol. The finish displays long and persistent flavours.

    Cellaring The wine has many layers of complexity that will develop with maturity and it shows the potential to age gracefully for 10+ years with careful cellaring.

    Winemaker's Comments 1996 was an excellent vintage in the Barossa with some truly outstanding parcels of Shiraz. We selected the best batches for their colour and flavour intensity. With two years on oak and eighteen months bottle ageing, this wine has excellent varietal character, it is well structured with good balance, length and persistence.

    Critical Acclaim

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    Basedow

    Basedow

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    Basedow, Australia
    As the second oldest winery in the Barossa, Basedow is an important feature to the region, using locally grown Barossa fruit to produce award winning wines that are enjoyed internationally.

    Australia

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    A large, climatically diverse country producing just about every wine style imaginable, Australia is not just a source of blockbuster Shiraz or inexpensive wine with cute labels, though both can certainly be found here. Australia has a grand winemaking history and some of the oldest vines on the planet, along with a huge range of landscapes and climates; it is impossible to make generalizations about Australian wine. Most regions are concentrated in the south of the country with those inland experiencing warm, dry weather, and those in more coastal areas receiving humid and tropical, or maritime weather patterns. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.

    Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing, and there are a vast array of intriguing varieties to be found.

    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.

    CGM73460_1996 Item# 57429