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Oliver's Taranga Vineyards Shiraz 2001

  • RP92
  • WS90
750ML / 14.5% ABV
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  • RP90
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750ML / 14.5% ABV

Winemaker Notes

Deep marron in color, this 2001 Vintage shows aromas of dark chocolate and fresh vanilla beans, lifted dark fruits and spice. On the palate, it is rich and mouth-filling with generous dark fruits, ripe tannin, and complimentary sweet oak nuances.

Critical Acclaim

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RP 92
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.
WS 90
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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Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in 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 featuring Shiraz, Grenache, and Mourvèdre. 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.

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Marked by an 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.

Tasting Notes for Syrah

Syrah is a dry, red wine that typically shows aromas and flavors of purple fruits, fragrant violets, baking spice 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 Food Pairings for Syrah

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 Secrets for Syrah

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.

LSB208947_2001 Item# 208947

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