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Shoofly Shiraz 2005

Syrah/Shiraz from Australia
  • WS87
  • RP87
0% ABV
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  • JH92
  • WS90
  • WS87
  • WS89
  • WE88
  • RP87
  • W&S87
  • WS91
  • WS89
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  • WS89
  • RP88
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3.2 42 Ratings
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3.2 42 Ratings
0% ABV

Winemaker Notes

The 2005 Shiraz expresses oodles of spicy dark berry fruits, plums, cassis and earthy mint. On the palate, it's a succulent thunderbolt of pure Shiraz, right down to the last gulp. Made with structure and grip, the vibrant, juicy length lingers with a clean "have another glass" finish. Drink now or hide in the cellar for 3 years.

87 Points

"The 2005 Shiraz is purple-colored with aromas of smoke and blueberry. Medium-bodied, with ample spicy fruit, it offers good concentration, depth, and balance. Drink it over the next 2-3 years."
Wine Advocate

87 Points

"Fresh and lively, with a smoky edge to the blackberry and cherry flavors."
Wine Spectator

88 Points

"Dark red. Youthful pepper-accented cassis and blackberry on the nose, with a suggestion of cracked pepper. Fleshy in texture, with jammy dark berry flavors, soft acidity and a hint of floral pastille. Very persistent sweet blackberry and kirsch on the finish. Vaguely liqueur-like but there's good acid lift and thrust here. Remains just this side of sweet." Stephen Tanzer's
International Wine Cellar

Critical Acclaim

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WS 87
Wine Spectator
RP 87
Robert Parker's Wine Advocate
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Shoofly

Shoofly

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Shoofly, Australia
2005 Shiraz
Shoofly's winemaker Ben Riggs is a native of McLaren Vale and has been crafting some of the region's finest for two decades. Ben knows his stuff and where to get it – his roster of grape growers is one of the most sought after contact lists in the country. Premium regions produce the best fruit and the grapes come from a "who's who" of Australian growers and viticultural neighborhoods – Barossa Valley, McLaren Vale, Clare Valley, Langhorne Creek, Adelaide Hills and Heathcote.

Australia

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A large, climatically diverse country producing just about every wine style imaginable, Australia is often misunderstood by consumers. It is not just a source of blockbuster Shiraz or inexpensive wine with cute critters on the label, though both can certainly be found here. It is impossible to make generalizations about a country this physically massive, but most regions are concentrated in the south of the country and experience either warm, dry weather, or more humid, tropical influence. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.

Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing and there is a vast array of intriguing varieties to be found.

Syrah/Shiraz

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Marked by unmistakable aromatics, a savory palate, and an elegant texture, Syrah is capable of producing fascinatingly complex and long-lived wines with a stunning purple hue. Native to the Northern Rhône, Syrah’s best examples are found in Hermitage and Côte-Rôtie. It is also an important component of the GSM blends of the Southern Rhône and beyond, alongside Grenache and Mourvèdre. Both varietal Syrah and GSM blends are common in Australia and California and are gaining popularity in Washington State. In Australia, Syrah is known by the synonym Shiraz, which tends to indicate a bolder, fruit-driven style of wine, and is occasionally blended with Cabernet Sauvignon for added depth and structure.

In the Glass

At its best, Syrah shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper, smoke, and even bacon fat. Many examples from California aim to recreate this savory style, while others focus more on concentrated fruit flavors. In Australia, under the name Shiraz, it shines as that country’s unofficial signature red grape, producing deep, dark, intense, and often jammy reds.

Perfect Pairings

Cool-climate Syrah, with its peppery spices, is a natural match with flavorful Moroccan-spiced lamb dishes, where the spice is more about flavor than heat. With Australian Shiraz, grown in warmer regions, heavy meat dishes with abundant protein and fat are a necessity to match the intensity of the wine.

Sommelier Secret

Due to the success of Australian “Shiraz,” this synonym for Syrah has been adopted by winemakers throughout the world. If the label says “Shiraz,” you can typically expect a plush, fruity, and potent wine made in the Australian style. New World "Syrah" will generally more closely resemble the French style.

WBW30067427_2005 Item# 96814

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