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Philip Shaw No.89 Shiraz Viognier 2005

Syrah/Shiraz from Australia
  • JH91
  • WE90
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Winemaker Notes

99% Shiraz, 1% Viognier

A deep bloody velvet color with aromas of lively white pepper and warmed aniseed. The many layers of aromas continue to reveal more. On the palate, dark plums are driven by a richness of silky ripe tannins. All in harmony and well balanced. This wine can be enjoyed now or cellared for up to 20 years.

"Numbered for the year in which was planted. Shiraz is my most challenging, yet rewarding variety. The vines grow like crazy – producing tiny, flavour packed berries. I'm constantly trying to tame this wild child, yet am amazed by its power. No. 89 is the complete opposite to the general perception of Australian Shiraz. It's both powerful and refined and framed with fine grain tannins."- Philip Shaw

Critical Acclaim

JH 91
Australian Wine Companion

Abundant depth and concentration of flavour; blackberry, spice and just a hint of viognier lift to the aroma and flavour.

WE 90
Wine Enthusiast

Only contains 1% Viognier, so maybe the impression is subliminal, but there does seem to be a hint of apricot to this wine’s raspberry-blueberry fruit and cracked pepper. It’s medium-bodied, with firm acids but soft tannins on the finish. Drink now and over the next 8 years.

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Philip Shaw

Philip Shaw

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Philip Shaw, , Australia
Philip Shaw
In 2003 Philip jumped off the corporate train to fulfill his family dream. For the original 'square peg in a round hole', Philip has found his winemaking home and is realizing his family dream at Koomooloo. "I always said that when I turned 40, I was going to do my own thing - with family and friends - in Orange. One thing led to another and 15 years later, I'm finally doing it."

Philip has been making wine in Australia for more than 4 decades and approaches each aspect of winemaking with a healthy mix of innovation and unrelenting quality standards. He steps out with conviction and carves his own way, a new way, time and time again. He has pioneered dozens of popular Australian wines during his career and is renowned for his commitment to advancing Australian wines through relentless testing of varietal and clonal suitability for optimum site selection, winemaking innovation, and ultimately, crafting modern, vibrant, and high-quality wines.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

SWS176444_2005 Item# 89604

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