This Aussie Shiraz from the famous Barossa wine region, was fermented on skins under controlled temperatures for up to 15 days. Key components of the blend were matured in American and French oak barrels for 18 months.
2015 Vintage Wine Facts
Alcohol: 14.5% abv
TA (Titratable Acidity): 5.7 g/L
This Aussie Shiraz comes in a pretty dark red color, dense and intense.
The aromatic profile on the nose is also bursting with intensity.
It is extremely spicy, typically Shiraz-peppery, also with deep clove and other sweet spices. It’s so spicy the fruit characters seem to be almost shy, hidden behind the chili-like smell, even though the ripe blackberry and strawberry jam aromas are actually pretty intense too in the grand scale of things. Touches of vanilla, roasted hazelnut, and smokiness from an obvious but well integrated oak are well present. Hints of reductive characters.
So yes, overall, given the number of descriptors I had to use, one could say this has a fairly deep and intriguing nose, complex too!
The palate first feels smooth, with velvety tannins. It is, rather surprisingly, inhabited by a vivid and vibrant acidity that underlines and makes the red berry fruit flavors feel fresh and juicy, and shine through the palate much more than they do on the nose.
Dry but lively fruity, this is powerful Shiraz like we’re used to, although much more fresh-fruit-driven than you’d anticipate. Yes, it’s dense, and this is a pretty big red in style, but it actually feels relatively light and easy to swallow. Not a chewy over-the-top kind of Australia Syrah.
Bursts of intense peppery spices marry fresh raspberry, and somewhat citrus-like flavors. Zesty and juicy.
A surprisingly vivid and vibrant Shiraz, ripe and rich, but also fruity and crisp delivering a harmonious balance of primary fruit, oaky notes, and intense and complex spices.