Medium garnet-purple, the 2013 Mon Pere Shiraz exudes black pepper and cloves aromas over a core of black cherries, mulberries and plums. Medium-bodied, it gives plenty of freshly crushed black berry and pepper-laced flavors with a racy acid line and just enough rounded tannins, finishing very spicy. This is lovely cool-climate Shiraz! (LPB) 90+
Velvety, ripe and peppery, with a distinct spicy note running through the plum and currant fruit, finishing with a fleshy texture and zippy balance. Drink now through 2021. (HS)
Nick Glaetzer hails from a family of grape growers in Barossa. He settled in Tasmania in 2005, producing wines from vineyards focused in the Coal Valley, this one a blend of fruit from two vineyards: Pooley Cooinda Vale and Glen Ayr. He ferments it in small open fermenters, and co-ferments a portion with Pinot Gris, adding to the crunchiness of the fruit and the racy red-currant electricity of the flavor. As tart as the red fruit may be, as edged in crushed green peppercorn scents, it’s also silky and smooth. Check it out if you like the spicy energy of cool-climate Syrah.
(aged for 18 months in French oak barrels, 20% new): Deep ruby. An array of fresh red and blue fruits on the highly perfumed nose, with complicating suggestions of cola, potpourri and smoky minerals. Silky, seamless and spicy on the palate, offering sappy black raspberry and floral pastille flavors that tighten up on the back half. Shows wonderful clarity and energy on the strikingly persistent finish, which features fine-grained tannins and a hint of spicecake. (JR)
Plenty of sweet biscuity spices on offer in this rare Tasmanian Shiraz, this has bright raspberry and red plum fruits on the nose, some musky florals and fine-ground peppery elements too. Good complexity. The palate delivers a really supple, even and juicy spread of fine juicy tannins, sweet raspberry fruit flavors, succulent and juicy. This is really seductive cool-climate Shiraz, and some toasty oak spice lingers off the finish.
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