Oliver's Taranga Vineyards Shiraz 2001
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Robert Parker's Wine Advocate
Winemaker Corrina Rayment (daughter of Colin Rayment from Kay's, the famed McLaren Vale winery known for their old vine Shiraz) has fashioned a 2001 Shiraz that may be controversial given its fragrant, Cotes du Rhone-like nose of damp earth, ground pepper, and composty black cherry and currant notes with a touch of licorice and truffles in the background. The complex aromatics are followed by a dense, medium to full-bodied, ripe, opulently-styled wine. Although evolved and forward, it is beautifully balanced, and capable of another 7-8 years of top-flight drinking. Readers weaned on European wines will undoubtedly admire this stunning effort for its strikingly French aromatic profile.
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Wine Spectator
Earthy, spicy flavors surround the generous blackberry, cherry and smoke character at the center of this firm-textured Shiraz, echoing the fruit nicely as the finish lingers on and on.
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Robert
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Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”
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.