"Silky, voluminous tannins & attractively spiced with oak" Cuisine Magazine
"The fruit is dark & dense, saturating the palate with black cherry" Cuisine Magazine
Suited to rare roast or makes a pleasant match to a grilled venison panini
Rockbare McLaren Vale Shiraz 2016 (Australia)
Rockbare McLaren Vale Shiraz 2016 (Australia)
Accolades
Awarded 5 Stars
Cuisine magazine, Australian Shiraz Tasting, Issue #189, June 2018
Awarded Best Buy - Recommended Cuisine
Cuisine magazine, Australian Shiraz Tasting, Issue #189, June 2018
Awarded Top 5 in Cuisine's: 'Australian Shiraz Tatsing 2018'
Cuisine magazine, Australian Shiraz Tasting, Issue #189, June 2018
Description
"The McLaren Vale, the cradle of South Australian wine production, is known for its seductively-textured shiraz. This wine is a good example, with its silky, voluminous tannins. The fruit is dark and dense and saturates the palate with black cherry and herbal flavours, attractively spiced with oak. A shiraz that is built to last" Cuisine magazine, Australian Shiraz Tasting, Issue #189, June 2018
Deep ruby red with a lovely youthful violet hue in the glass. A enchantingly fragrant nose of fresh macerated berries entwined with sweet vanillin, mixed
spice, cedar and a hint of perfumed violets. Approachable, graceful palate of mulberry and blueberry compote, along with juicy plum driving the up front fleshiness which coalesce with a delightful melange of underlying notes of chocolate coated dark cherry, mint, toasty oak, spicy clove, earthy truffle and a hint of espresso. A solid backbone of supporting acidity extends these characters towards the wealth of mouth coating tannins, culminating in a soft, lingering raspberry licorice finish and a warming trace of black pepper.
Fermentation in stainless static fermenters; letting the ferment warm itself to 28C; and then bringing it back to a nice cool long ferment of 10-14 days at 22C; retaining those pretty aromatics. Gently pressing the parcels off of skins through an airbag press. Wine sent to oak for malolactic fermentation and maturation. Barrel matured for 18 months in New and older French & American Hogsheads.
Food Pairing: Suited to rare roast beef or kangaroo or makes a pleasant match to a grilled venison panini. Alternately take a load off and melt into the couch and pair with a mature cheddar cheese.
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smooth with a decent hint of berries and spice.
Kirsty - 27/09/2018
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