Hunter Valley Shiraz

Inspired by @Ceccherini Cristiano and @Josh Morgenthau, decided to get curious about my local shops Aussie selection & found this. I’ve had good experiences w Hunter Valley whites before, so this Shiraz was correspondingly fresh, restrained in any oak monster(apparently in large open oak vats), & had a lovely CDR savory quality. The blueberry/red fruits of Shiraz were there but more background & on nose as well. Not a big wine nor small-perhaps a shade over it’s listed 13.5%. Very well done, & for 21$, I dare say good QPR.

Light, tertiary driven with ripe fruit. Beautiful wine.

Shiraz and porchetta, yes please! Look at that pork cracking 👀
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This recipe is part of the @wineselectors Family Favourites case which I was sent a #sample of to try out. All the wines in the case come from Australia’s First Families of Wines and it includes a family recipe from each. The porchetta recipe is from the Tyrrell’s Wines family in the Hunter Valley who match it with their 2016 Shiraz 🍷
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My note 📝 It’s s brilliant ruby red colour in the glass. Juicy red fruits, spice and red & black liquorice come through on the nose. Whilst fresh red plums and spice entertain the taste buds, alongside a nice lasting flavour in the mouth. Great winter wine 🙌
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All opinions are based on my own taste buds. Wine is subjective & always evolving, so make sure you drink what you enjoy! #tcweekdaywine

Somewhat grassy dry Semillon. Okay but most other Hunter Valley Semillons are better.

This note marks the halfway point for my Aussie Shiraz and food matching adventure. Thanks to Wine Selectors I'm working my way through their exclusive 'Australian Shiraz Showcase' from the Australia's First Families of Wine. You can read more about this on the blog: travellingcorkscrew.com.au/blog/australias-first-families-of-wine

I've never really considered matching curry with Shiraz before, but this combo was awesome!! I made a Southern Pepper Curry from The Spice Tailor's curry 🍛 kits from my local Coles with some black rice and naan on the side. The dish and wine were a match made in heaven!

This 2015 Tyrrell's Shiraz hails from the Hunter Valley. It's matured in large old oak barrels so the fruit is highlighted and I think it's this not overly oaked style of Shiraz that worked so well with the curry.

It's a pretty ruby-red shade on the eye. Notes of black pepper, raspberry liquorice, blueberries and a hint of vegetal (Brussel sprouts according to Mr. Spittoon) came through on the nose. In the mouth it's super smooth and easy drinking with wonderful fruit acidity and light tannins. A definite winner on the palate while cooking and eating curry!

All opinions are based on my own taste buds. Wine is subjective & always evolving, so make sure you drink what you enjoy! #sample #tcweekdaywine #tctastingnotes

Elegant and fruit forward, can taste the earth it’s grown in. Beautiful wine and great on day two.

First Australian Shiraz I have had in ages. It was recommended as an exception to the usual 16% bruisers that we’ve all encountered. This one at 13.5% was super juicy - bursting with black and blue berries, slight forest floor, and wet concrete. Medium acid and tannin, with a fresh finish. I doubt I would have called Syrah if had blind, this comes across as just well made and balanced red wine. Simple but with impressive purity of fruit.

Hint of spice, medium plus tannins, medium plus acid, smooth lingering finish, leather, smoked wood, really nice on its own or with something spicy to increase the spice

Nose took a minute to open...dark blackberry smelling fresh, walks right into mocha and green coffee beans. Cassis with mint and green pepper cumin and curry. A light smoke. Dried raisin but in the way they taste sweet.

Palate: everything tastes sweet tonight. Pretty light for shiraz but I think that's what this is know as being. A afore mentioned things come through. Still very fresh. Doesn't taste aged a bit.

2017 is a ripping year even better with a bit of time in the decanter.