WINES

SHIRAZ

Until recently production of shiraz was limited and was used in the Hippocrene (sparkling red) blend. Since 1994 there have been small parcels of superior shiraz that have been released as a conventional dry wine, although not in all years.

These wines are matured in new American oak barriques.

Typical flavours are ripe blackberries and pepper backed up by richness and length, but without being excessively alcoholic and tarry.

100% shiraz

Maturation potential is about five years.

Current Release

2002 Shiraz
(Primarily US and UK markets. Scarcely available in Australia)
Colour: Deep (almost inky) crimson-purple.
Nose: Blackberries, allspice and cedar, and some smokiness (from the oak).
Palate: Generous and mouth-filling. Rich flavours of stewed blackberries, backed up by a touch of cinnamon and cloves. The finish is soft and smooth, and clean and long.

Previous Releases

2001 Shiraz
(Tasting notes based on stelvin-closed samples).
Colour: Inky black/red in colour
Nose: Displays an aroma dominated by blackberry jam, and supported by aromas of mocha, dark chocolate, ripe cherries and spice.
Palate: Coffee and chocolate flavours dominate the palate which is complexed by subtle French oak. Generous stringy tannins complement persistent acidity and full body, to give a full-flavoured wine of great depth and length.

2000 Shiraz
Tasting notes have been based on the bottles closed with stelvin caps. Our tasting of those closed with corks have shown some variability of character, that vary from some that are no different to the stelvin samples, to others that we can only describe "as having the volume turned down from 10 to 7".
Colour: Deep (but not inky) crimson with purple on the edges.
Nose: Mocca and blueberries.
Palate: Medium weight berry fruit with some slightly tarry oak. A clean acid balance and a soft tannic finish.