The nose is incredibly lifted and fragrant, red fruits and peppery spices feature strongly. As the wine breathes we are struck by a raft of darker and more earthy aromas such as mulberry, black plum, soot and baking spice.
The palate is pleasantly bright with lively acidity and elegant fruit weight. A generous dose of mineral fruit tannin ensures the wine is structured and wonderfully long.
As this wine ages it will develop more generosity and complexity through the mid palate, but the acid and tannin structure will ensure it stays lively and long.
Delivery Charges
*Local Free Delivery: SL3 and SL4 postcode (Windsor/Datchet)
*Local Free Delivery: All SL (Except SL7), HP9, GU25, TW18, TW19 & TW20 postcodes. (Min. 6 bottles or 1 Hamper or 1 of our selected Wine cases purchased)
- England and Wales £12.00
- England and Wales Free Delivery (Over £200 purchased)
- Northern Ireland £30 (All BT postcodes)
- Scotland £15.00 (EH, FK, G, KA, KY, ML, DG and TD postcodes)
- Scottish Highlands and Islands £ 30.00 (All AB; DD; HS; IV; KW; KA27-28; PA; PH; TR21-25; ZE postcodes)
More Information
Shiraz/SyrahA potential rival for the crown of ‘world‘s greatest black grape‘, Syrah has emerged relatively recently as one of the most-planted grape varieties worldwide. The two ‘classic‘ regions in which it thrives are the Northern Rhône valley, where it makes fabulous, dense, spicy wines which age majestically for decades, and Australia, to which it was introduced in 1832 by the settler James Busby and goes by the name Shiraz. The two different names usually denote two very different styles. Shiraz has come to be used for richer, blacker wines with more ripe fruit flavour on the mid-palate, while Syrah tends to be used for structure-driven wines with more restrained flavours of black pepper and spice with characteristic black fruit. The grape is thick-skinned and prefers warmer climates, although its flavours tend to degenerate jammily if subjected to too much heat. Excellent examples in the Syrah style can be found in the Languedoc-Roussillon, the Hawkes Bay area of New Zealand and now some cooler parts of Australia; in its Shiraz guise Australia is still the heartland, but is also cultivated in South Africa and California.
