SA vs WA ~ Shiraz Dozen (12 x 750mL)
Two famous wine regions go head to head in this selection
Your case will consist of
- Mount Frankland Shiraz 2013 (2 x 750mL), Frankland River, WA.
- Aruna Shiraz 2009 (2 x 750mL), Geographe, WA.
- Carbunup Crest Shiraz 2006 (2 x 750mL), Margaret River, WA.
- Hill & Jacobs `Ltd Release` Shiraz 2015 (2 x 750mL), McLaren Vale, SA.
- Peter Lehmann `Wildcard` Shiraz 2012 (2 x 750mL), SA.
- Petersen & Sturt Shiraz 2013 (2 x 750mL), Coonawarra, SA.
Winery Tasting Notes
Mount Frankland Shiraz 2013 Aromas of ripe plums and blue fruits with hints of white pepper. Flavours of black cherry, juicy plums and layers of dark chocolate with chewy ripe tannins.
Aruna Shiraz 2009 This is a Shiraz thick with spicy pepper and plum aromas. The palate imparts a juicy, mocha intensity with long plum and pepper flavours filling the mouth. Soft, defined oak characters from time in American Hogsheads combined with silky tannins give the wine complexity and great length.
Carbunup Crest Shiraz 2006 A clean, fresh, bright style right from the opening whistle; supple black cherry and plum on a medium-bodied palate, with soft, ripe tannins to close. Rating 92 - James Halliday, Australian Wine Companion (SEP/2007).
Hill & Jacobs `Ltd Release` Shiraz 2015 The "Limited Release" collection from Chris Hill and Adam Jacobs is the culmination of a combined 50 years experience in viticulture and winemaking. Hill and Jacobs Shiraz has a brilliant dark red colour to its profile. Typical of McLaren Vale Shiraz this wine extends courtsey to earthiness, spicyness with hints of plum and cherry.
Peter Lehmann `Wildcard` Shiraz 2012 Hints of dark plum and chocolate on the nose. A fruit driven palate with a soft tannin finish. A wine to give immense enjoyment in its youth
Petersen & Sturt Shiraz 2013 Wonderful blackberry and pepper spice with a hint of fruitcake and menthol. Layers of lush dark berry and plum fruit with subtle pepper and eucalypt nuances. A smooth restrained finish is balanced by the soft tannin structure and lingering spice. Under ideal conditions will develop further flavour complexity to 5 years.