Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
The 2009 Shiraz was 100% barrel fermented and aged for 17 months in 60% new oak (65% French and 35% American). Very deep purple-black colored, it reveals aromas of creme de cassis, blackberry compote, dried mulberries and spice cake with underlying hints of cinnamon stick, toast, anise, cedar and sandalwood. The palate is very full bodied and voluptuous, packed with warm blackberry and spice flavors and supported with refreshing acid and a firm level of grainy tannins. The finish is long and complex with some youthful oakiness. It should drink best 2013 to 2021+.
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.”
Known for opulent red wines with intense power and concentration, McLaren Vale is home to perhaps the most “classic” style of Australian Shiraz. Vinified on its own or in Rhône Blends, these hot-climate wines are deeply colored and high in extract with signature hints of dark chocolate and licorice. Cabernet Sauvignon is also produced in a similar style.
Whites, often made from Chardonnay or Sauvignon Blanc tend to be opulent and full of tropical, stone and citrus fruit.