This is a fresher iteration of the Aussie Shiraz with lovely rich plums and blackberries, but more restraint in terms of alcohol. Great with smoked meats or venison.
Shiraz (aka Syrah) is a red grape that produces different styles dependent on climate. The hot climate Shiraz style prevails in the Barossa Valley and other hot areas of the New World producing intense wines with high alcohol, low acidity, supple tannins and ripe blackberry fruit and spicy, peppery notes.
Tim started his wine career as a cellar hand at Yalumba in 1987 and 15 years later had risen to the role of head winemaker with a wine science degree under his belt. Since then he has worked as a Winemaker with St Hallett, Tatachilla and Chateau Tanunda. He has also worked on numerous Northern hemisphere vintages, most notably in Portugal and France. All Tim’s wines are made with small select parcels of high quality fruit and in small batches of 250-500 cases.
The Barossa Valley wine region is one of Australia’s oldest and best wine regions located in South Australia. The Barossa Valley is about 56 km (35 miles) northeast of Adelaide. The warm continental climate of the region promotes the production of very ripe grapes. In the 1980s boutique wineries specialising in old vine Shiraz began to gain international plaudits for their distinctive style of Barossa Shiraz, a full bodied red wine with rich chocolate and spice notes.
High alcohol and low acidity means these styles are often better without food, but this wine can be enjoyed with grilled red meat, strong game and spicy lamb curries.