Shingleback
D Block Reserve Shiraz
McLaren Vale, Fleurieu, South Australia, Australia
Dark ruby in color with a short purple rim.
On the nose, black currants, plums, sour cherries, oak, cloves, light vanilla, vegetables, tobacco, peppercorn, espresso, chocolates, spices, earth and cola.
Full bodied and bold with medium plus acidity and long legs.
Dry and fruity on the palate with black currants, sweet cherries, wood, licorice, spices, dark chocolates, graphite, light vegetables, pencil lead and peppercorn.
Medium plus on the finish with firm tannins and tangy raspberries.
This 6 year old, Australian Shiraz, is drinking very nicely now. Showing nice complexity and a great mouthfeel. Big and rich.
Needs 3 hours to open up properly and show tannins and complexity.
Peaking now and would be nice in the next few years. (Became tart after 4 hours of airtime).
I paired it with cheeses, olives and light appetizers.
Aged in French and American oak barrels.
14% alcohol by volume.
88 points.
$50.
Dark ruby in color with a short purple rim.
On the nose, black currants, plums, sour cherries, oak, cloves, light vanilla, vegetables, tobacco, peppercorn, espresso, chocolates, spices, earth and cola.
Full bodied and bold with medium plus acidity and long legs.
Dry and fruity on the palate with black currants, sweet cherries, wood, licorice, spices, dark chocolates, graphite, light vegetables, pencil lead and peppercorn.
Medium plus on the finish with firm tannins and tangy raspberries.
This 6 year old, Australian Shiraz, is drinking very nicely now. Showing nice complexity and a great mouthfeel. Big and rich.
Needs 3 hours to open up properly and show tannins and complexity.
Peaking now and would be nice in the next few years. (Became tart after 4 hours of airtime).
I paired it with cheeses, olives and light appetizers.
Aged in French and American oak barrels.
14% alcohol by volume.
88 points.
$50.
This is good stuff but maybe high on price for what I get out of it, we'll see how it opens up
This is good stuff but maybe high on price for what I get out of it, we'll see how it opens up
May 27th, 2017
