This lizard-labeled wine puts other critter wines to shame, offering a complex bouquet of coffee, leather, spice cake and dried fruit. Mouthcoating flavors of dried cherries and plums are framed by coffee, spice and leather and carried across the palate by a lush, softly tannic texture. Drink now–2012.
For the price, this full-bodied, richly textured Shiraz "overdelivers," as Australians like to say. Scents of raspberries, chocolate and cedar give way to a harmonious mélange of berries and chocolate in the mouth, balanced by savory notes of black olive and coffee. Drink now–2018.
An excellent value, Shingleback’s 2004 Shiraz boasts attractive aromas of mulberries and boysenberries, then follows that up with bold, forward, berry-fruit flavors. But it has nuance, showing deft oaking and hints of spice to balance the fruit’s intensity. Long, mouthwatering and complex on the finish, picking up notes of chocolate, coffee and vanilla. Drink now–2012.
Nicely complex, this round, mouthfilling wine features aromas and flavors hinting at wintergreen, smoked meats, black olives, peppery herbs and plums. Silky tannins frame the supple mouthfeel, lingering easily on the vanilla-tinged finish. Drink now–2015.
The 2009 Shirazes from South Australia have been grading out well, and Shingleback’s is no exception, representing an excellent value. It’s dense and jammy, with rich black cherry fruit framed by oaky notes of baking spices and cocoa. This intense, extracted wine can stand up to hearty braises or stews.
Dark and rich, with aromas of cola and coffee and flavors of plum and cola. This is full-bodied, its 14.5% alcohol balanced by fruit intensity and richly textured tannins and the long finish. Drink 2010–2020.
From winemaker John Davey, a wine with jammy berries on the nose and a pleasing, round mouthfeel. Once you get through the juicy, ripe black berries on the palate, there’s a tightly wound, bright red-cherry core that gives you hope that a couple of years in the cellar will do it more good than harm. Meaty on the back palate; finishes with chewy tannins.
Powerful and intense on the nose, with jammy blackberry fruit framed by lashings of vanilla, but more intriguing and complex on the palate, as the flavors add layers of cola, coffee and chocolate. It’s full-bodied and round in the mouth, finishing firm enough to suggest short-term cellaring; drink now–2015.