This full-bodied Shiraz starts off plummy, with oak-derived accents of smoke and vanilla. Those elements also show up on the palate, picking up additional notes of blackberry, cedar and baking spice. The texture is velvety, and the finish is long and surprisingly elegant. Drink now–2025.
Rocland puts out a number of inexpensive wines, but this is evidence that the company has quality aspirations as well. Filled with plum, blueberry, licorice and dried-spice notes, this is a reasonably full-bodied wine with a long, dusty finish that would pair nicely with steaks or roasts. Drink now–2018.
The company’s flagship comes from a single vineyard located adjacent to the winery, yielding a Shiraz with creamy-ripe tannins that manages to avoid being overly soft. Vanilla, plum, and savory meaty-peppery notes define the aromas and flavors.
Superripe fruit, befitting a hot year, suggests early consumption may be the best option for this supple, luscious wine. There’s bits of spicy, leathery complexity to go with the intense black cherry fruit. Drink now–2013.
A blend of 55% Shiraz and 45% Cabernet Sauvignon, this wine offers minty, slightly herbal accents to its cassis fruit. The texture is rich, verging on syrupy, while the finish brings a hint of cracked pepper.
Lush and creamy in texture and showing a bit of warmth, this is a mouthfilling, crowd-pleasing blend of Grenache, Shiraz and Mataro (Mourvèdre). Ripe currant fruit is nicely framed by hints of vanilla and cedar. Drink now–2015.
The blend is 59% Shiraz, 41% Grenache in this medium-bodied, low-tannin red. The aromas are dark—black cherry and plum—but the flavors are redder and juicier, with raspberry notes backed by cinnamon and clove. The label may be a bit polarizing, but the wine inside is well made and a solid value.