The Shiraz/Tempranillo blend turns out a medium-deep salmon color, with a nose of raspberries and spice and a hint of pineapple. Medium-bodied showing red berries and crisp acidity. Try this pink food wine with pink meat — it’s great with baked ham.
Scents of lemon and lime, tropical fruit and a suggestion of mint lead the way for generously ripe lime, grapefruit and tropical fruit on the palate. Bracing acidity, gritty mineral and lingering fruity zest complete the picture.
Medium-deep coral color, with an ample nose of peach and pineapple plus a little spice for interest from the Shiraz grapes. Full-bodied for a rosé, with ripe strawberries featured on the palate. A trifle sweet to accompany most foods; best as an aperitif.
A peppery, black-cherry/blackberry nose that showcases bold red fruits over top of the light oak vanilla and spices. It shows plush tannins, good varietal fruits, tar, leather, currants and spice. A nice, solid red.
Dense purple colour, with a bouquet of crushed blackberries and vanilla oak; full-bodied, dry, spicy, with well-integrated oak and a savoury black-olive flavour. Hold onto it for a year or so.
A perennial go-to Aussie Shiraz that shows deep, dark colour in the glass and a bright and energetic nose of wild raspberry, black pepper, currants and savoury spices. It’s firm and full-bodied on the palate with emerging black fruits, cracked peppercorns and bold spices that build through the finish. Just add red meat.
Peach, pear, melon and subtle notes of spice, cream and butterscotch on the nose. It’s followed by juicy citrus, oak undertones and good vibrancy through the clean finish.