Winemaker Notes
Blueberry lift of Greenock Shiraz is unmistakable amongst the aromatic Mataro fennel frond, game and savory aromas. The ground pepper spice plays off with spicy Grenache aromatics and the roasted black pepper and green peppercorn mix that Mataro brings. A mix of muscavardo sugar sweet and savory molasses character is balanced by roasted coffee tannin running through the core of the palate.
Blend: 34% Mataro, 33% Grenache, 31% Shiraz, 2% Cinsault
Professional Ratings
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Robert Parker's Wine Advocate
One-third each Grenache, Mataro and Shiraz, the 2016 The Moonlight Run Mataro-Grenache-Shiraz finds a delicious balance between ripe fruit, savory nuance and mouthwatering freshness. Cherry and raspberry fruit leads the way in this medium to full-bodied red, framed by silky tannins and dressed up with delicate notes of rosemary, thyme and rose petals. It should drink well for 4-5 years.
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Wine Enthusiast
An almost even three way split between Mataro (a k a Mourvèdre), Grenache and Shiraz, this inky-hued blend leads with ripe aromas of cherry and plum jam, red licorice, pipe tobacco and an oak-derived greenness. The palate doesn't feel as plush as the nose suggests. The fruit is lifted and tangy, tempered by dusty tannins. The oak rears up a little on the finish. Drink now–2024.
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.