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Radford Dale Shiraz 2005

Syrah/Shiraz from South Africa
  • RP93
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Winemaker Notes

This is a classic, spicy, peppery Shiraz, with layers of firm, ripe tannins and bound with abundant juicy, fruit. Our challenge each vintage is to accomplish balance; not easy in our sunny climate. This Shiraz has power and restraint, backbone and fruit.

Critical Acclaim

RP 93
The Wine Advocate

The 2005 Shiraz was aged in French and American oak, 40% new. Purple-colored and intensely fragrant, it offers up notes of toasty oak, wood smoke, meat, pencil lead, and blueberry compote. Smooth-textured, already complex, and ripe, this succulent effort will continue to blossom for several more years. It will be at its best from 2011 to 2020.

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Radford Dale

Radford Dale

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Radford Dale, , South Africa
Radford Dale
The philosophy driving Radford Dale is to produce great wines with as little pretense and compromise imaginable. Radford Dale is and will always be uncomplicated, reliable and –hopefully- eminently gratifying. Both for Ben & Alex and for their consumers. Any deviation from that path would undo the very raison d’être of Radford Dale, and as such is unthinkable. Wine is often referred to as a certain lifestyle product. Radford Dale is a product of a certain lifestyle. Enjoyment is the key, locked into quality. The over-riding merit will always be the notion of sheer fun. Having decided that they want to be masters of their own destiny, Ben and Alex intend to enjoy it.

Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

CAR31022_2005 Item# 101936

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