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Strikingly deep hues and plenty of ripe, powerful fruit. Enjoy multi-Gold 95pt Cabernet Shiraz, old-vine McLaren Vale Grenache, high scoring Hunter, Barossa and Margaret River Shiraz, and more. Cue the smouldering look to camera.
Established in 1860 and run continuously by the Purbrick family since 1925, Tahbilk is regarded as one of Victoria’s best producers of cool-climate Cabernet and Shiraz. You’ll find a delicious blend of blackberries, blueberries and vanilla here. Herbal and cedar hints from time spent in American and French oak taking that complexity further, with savoury tannins on the finish giving structure. Jeni Port in the Halliday Wine Companion calls it a "classic in many ways", and Huon Hook in The Real Review points out its "spicy and meaty nuances … delicious flavour and mouth-feel, plenty of extract, generous fluffy tannins and a long long finish. Wonderful balance and drinkability.delicious flavour and mouth-feel, plenty of extract, generous fluffy tannins and a long long finish. Wonderful balance and drinkability.”
Shiraz is very much the hero of Australia’s Barossa Valley. Aussie winemaking legend Peter Lehmann once said “When God created Shiraz, he did so with the Barossa in mind.” Patronus comes from a plot of old vines where the amount of fruit is miserly, but the quality is lavish. This Reserve version is a dark, inky beast with ripe aromas of smoky blackberry, fruitcake, toasty oak and dark chocolate… a bigger, bolder and more mouthcoating version of the bestselling Patronus. Get out your biggest glasses for this outstanding Reserve Shiraz! An excellent choice with venison or lamb backstrap.
“Sweetly fruited and beautifully perfumed, the bouquet shows ripe plum, mulberry, warm spice and hazelnut characters with a lovely floral overtone. It's succulent and flavoursome on the palate, displaying wonderful fruit purity backed by spicy undertones, finishing long and pleasingly dry. .” Sam Kim, Wine Orbit. A Hunter Valley classic Shiraz to be enjoyed (intensely) either now or over the next 6 or 7 years.
Langhorne Creek enjoys legendary status in the wine industry because its powerful, distinctive fruit has been the ‘secret weapon’ in many Jimmy Watson winning wines. This lavish Cabernet Sauvignon shows the region's power and complexity. It's rich in character, with inky black fruit (plum, blackcurrant, blackberry) and delicious and distinctive herbaceous notes. Supple, fine-grained tannins and a hint of cedary oak finish it off beautifully. A top choice for lamb. Decant before serving.
From a new wave of excellent winemakers focused on elevating the virtues of this vastly under-rated variety. Sourced from a number of old vineyards in the Riverland and McLaren Vale, some of which are dry grown bush vines. Aromatic and lifted on the nose with a beautifully layered, textural palate with wild strawberry and spice. Vinified in small batches, separately. Wild ferments, whole bunch inclusion, larger oak and no filtration or fining define the natural character of the wine. "... the aromas are dried herbs and spices, blackberry jam and a suggestion of burnt blackberry jam. There's a core of sweet ripe fruit and then a wash of drying tannins sweeps through. Bold, straightforward and very attractive" (Huon Hooke, The Real Review).
An impressive Margaret River release from Howard Park, a distinguished WA estate owned by the Burch family, a founding member of Australia’s First Families of Wines. The Feng Shui cellar door is a ‘must-see’ according to Halliday. With their Margaret River Shiraz they aim – successfully – to combine the ripeness and opulence of warmer climates with the spice and elegance typical of cooler ones. A mouthfilling mix of black and red fruits; boysenberry, cherry, plum, attractive leafy notes, hints of tobacco, spice and black olive. "Splendidly fruited and complex ... offering plump mouthfeel together with delectable fruit flavours and a prolonged velvety finish. 96pts" (Sam Kim, Wine Orbit). "Rich and weighty dark berry fruit, plush and velvety as it flows with an undertone of sweet spices and boudin noir" (Stuart Knox, The Real Review).
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