Classic Aussie Cab Shiraz. Tapanappa Whalebone is a big wine with bold flavours that needs a lot of time, but it’ll be fairly impressive when it comes around. Leave it for another 5-15 and see just how glorious this style can be. Roast meats is the go here.
Brian Croser’s ability to pick vineyard sites should be heritage listed. His work with Tapanappa seems to have taken this to a new height: These wines are sheer quality and class from Adelaide Hills, Wrattonbully and Fleurieu Peninsula.
One of the most charming of the ‘boofy’ wine regions of South Australia. A lot of Wrattonbully used to be in Coonawarra until the boundary was redrawn so there is a lot of quality to be found here. The Cabernet is muscular and flavoursome, the Sauvignon Blanc is crisp and overtly fruity. The wines tend to offer great value too.
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 noble variety of Bordeaux’s left bank. Firm tannins, a streak of acidity and punctuated by flavours of cassis, violets, spice and leather. The best examples can age for the long term. Although Cabernet does often require blending with Merlot, Cabernet Franc or Shiraz to fix the hole it has in its middle palate.