Sadly there is no Bobar Shiraz in 2017. However this Shiraz Viognier is sourced from their normal Syrah vineyard. But it was made separately and without their wine making mishap. The Viognier is the same source as their straight Viognier but picked a few days later. It is an absolute winner of a wine. Dark, perfumed and great mouthfeel. The most ready to drink of the current range and as always, has promise to put meat on the bones in 4-7 years. We made a dish of seared snapper with soy and ginger noodles, that would be a winner.
Tom and Sally Natural Wine Makers. During vintage they add nothing to the ferments and intervene as little as possible to the process. No added yeasts or anything really. Filtering or fining and sulphur is only added just before bottle to preserve the wine over its life time. The grapes come from conventionally farmed vineyards in the Yarra until their organic vineyard comes on stream. The wines are different to what we normally see but allow us to see what wine is like without all the processes that are often used. Not better or worse, just another spectrum on the scale of delicious wine.
A region that is just too big to generalise about. The difference between Upper and Lower Yarra can be the ability to ripen some grapes or not. Great wines are made in the Yarra but it is best to know the producers.
A bit of a chameleon, Shiraz can change how it looks depending on terroir and/or wine maker influence. The Syrah based wines of Northern Rhone are dry and austere while the Shiraz of Barossa is rich and fleshy. A variety that lends itself to long aging but can be drunk at any time of its evolution.
The flamboyantly aromatic white grape that calls Condrieu in the Rhone Valley home. It’s apricot kernel, viscous nature and floral lift make for quite an intense white. However it also adds perfume, fixes colour and generally beautifies lean and boney Shiraz in the Rhone and around the world.