This is the sort of Shiraz that forces tasters to re-examine their view of the variety as produced in Australia. It starts off with powerful aromas of cracked pepper and floral notes evocative of violets, then delivers explosively spicy flavors of pepper and licorice cushioned by ripe blackberries and a rich, supple texture. It’s the best of New and Old Worlds…
Starts off slowly, but opens considerably with air—so much so that it’s probably worth decanting as you might a bottle of young white Burgundy. It’s buttery and full, yet possesses a stony mineral quality that gives it balance. Initial peppery-spicy notes on the finish smooth out the longer it sits in the glass. Editors’ Choice.
The pairing possibilities with this wine seem endless: seafood of all kinds, chicken, pasta salad, maybe pork, but it’d also make perfect sense to drink it as an aperitif. Clean and dry in the mouth, mineral and chalk are at the fore, with lime pith, soy and grass underneath. Finishes medium-long, with more of the same.
Perennially one of Western Australia’s best Rieslings, this is a medium-bodied effort that’s deceptively light on its feet for having 13.5% alcohol. Aromas of flowers, wet stone and live ferns meld easily into hard-to-pin-down flavors that finish crisp and refreshing. Imported by USA Wine West.
There’s weight, power and butteriness here but this wine is light on its feet, with fresh lime cordial and grapefruit peel notes and an intense, palate that’s just shy of full-bodied. Long, vanilla-inflected finish. Drink now or stash away for 3–4 years for more complexity.
Dry, stone and hay notes on the nose are also present on the palate. The main flavor here is peach skin—it’s almost sour, but pleasantly so. A little bulky, but has good length on the finish. Imported by USA Wine West.
Almond, white pepper and citrus aromas start things off. In the mouth, it’s soft and delicate in feel, narrow but not simple or lean, with sweet fruit and a resin overlay. Imported by USA Wine West.