Winemaker Notes
Blend: 52% Shiraz, 29% Grenache, 19% Mourvedre
Professional Ratings
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Robert Parker's Wine Advocate
Deep garnet-purple colored, the 2010 Plexus Shiraz, Grenache, Mourvedre is a blend of Shiraz 52%, Grenache 29% and Mourvedre 19%. This wine opens with notes of blackberry preserves, blueberry compote and warm black plums over suggestions of vanilla, cinnamon toast, anise, espresso and mandarin peel. Full-bodied and generously fruited with warm black berry and spice flavors plus a touch of oak, it has a good backbone of medium to firm finely-grained tannins and just enough acid to balance through the long finish. It’s delicious now but should improve with 2-3 years in bottle and drink well to 2022+. 92+
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Wine Spectator
This supple, generous red offers juicy cherry, tobacco and cream flavors, finishing with crisp tannins as the flavors linger effortlessly. Shiraz, Grenache and Mourvedre.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of 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. 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.