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Kirralaa Bushvine Shiraz 2002

Syrah/Shiraz from Australia
    0% ABV
    • WS88
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    0% ABV

    Winemaker Notes

    This wine is the spiritual center of the partnership between Robert Mondavi and Rosemount and is farmed in (literally) the finest regions in Australia; Coonawarra, Barossa Valley, and McLaren Vale. It manages to balance quintessential Australian boldness of flavor with an unusual high level of complexity and elegance. We keep yields extremely low on these bushy vines to ensure bold fruit intensity. This special Shiraz heroically represents its exceptional microclimates and scrubby old vines.

    A joint venture between Robert Mondavi and Rosemount Estate, the wine was blended by Tim Mondavi, Philip Shaw and Ian Shepherd.

    "We really wanted to create something different with this Shiraz-we didn't want to do another ripe, opulent, warm climate Shiraz-we wanted a wine with bright fruit character with a velvet like palate.

    The Coonawarra portion provides the fruit lift to the nose-a combination of red cherry with a touch of eucalytus and spice. It was great to add some Barosa Shiraz to flesh out the mid-palate. The fine-tuning was adding small portions of McLaren Vale and Margaret River Shiraz which gave the wine additional intensity and flavor length."
    -winemaker Ian Shepherd

    Critical Acclaim

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    Kirralaa

    Kirralaa

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    Kirralaa, Australia
    A partnership in winemaking between California's Robert Mondavi and Australia's Rosemount Estate, Kirralaa is one of the two labels produced by this joint venture. Adopting a rule that neither company was allowed to work in its own backyard, Kirralaa was made in Australia by the Mondavi team lead by winemaker Tim Mondavi.

    An Australian word for star, Kirralaa (wines) "break the status quo" in winemaking and display bold colors, stunning, rich flavors, and unmatched varietal complexity and refinement. Farmed in the finest regions of Australia: Coonawarra, Barossa Valley, and McLaren Vale.

    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.

    MNC6751F_2002 Item# 60913