Sweet and dense with brown sugar, blueberries, blackberry pie, this is an old-school Aussie Shiraz. Easy and simple, fruit-driven and thick, with oaken vanilla, intense berry jam and a flush of cinnamon heart-spiced heat on the finish.
Rubber and tar filters throughout this old-school Aussie Shiraz, labeled solely as "Wine of Australia." Thick blackcurrants, cassis, black plum are all lifted with a sell of acidity, but plummet to a shorter finish. Tannins are a bit gummy, and the reductive note grows the longer this is in the glass. Try with burgers for best results.
Ripe, rich and structured, this Barossa Shiraz spent 2 years in oak, 16% of which was new American, and the remainder older American and French. Potent blackberry, black cherry, ripe blueberry on the fleshy palate, filtered with eucalyptus and dark mocha. Tannins are sticky but firm, and the finish echoes with kirsch and cracked pepper. Best with some sort of barbecue (winter squash, pork) to sop up the potency and alcohol (14.5%).
Ripe, sweeter blackberry, sarsaparilla, cassis are pierced with peppery thorns and cushy black berry-fruit in this generous, perfumed Petit Verdot, an iconic highlight not just of Pirramimma's portfolio, but a solid benchmark of PV everywhere. Gritty, tuggy tannins hug the plush black fruit, one streaming along the medium-bodied, velvet-lined palate and shown through a filter of anise and violets, and finishing with dark chocolate.
A well-priced Aussie Shiraz. Dense purple-black in colour; cedary, blackberry nose with smoky oak; full-bodied, richly extracted black plum flavour backed by vanilla oak; firmly structured.
Clear medium-deep garnet, beginning to brown. Mature nose of vanilla, leather, varnish. Medium-bodied; tastes like a Bordeaux claret transported to Australia: stewed red berries, more vanilla, green herbs and spice. Drink up.