Posts Tagged ‘Shiraz’

Wow!  I can’t believe seventeen weeks has elapsed ALREADY!!!  I am very proud to declare my first term of design school complete and thanks to hard work, focus and the exclusion of all else, my GPA is 3.75; a good solid ‘A’.  Now that I have three weeks off until the start of the next term (two weeks actually as i’ll be celebrating NYE on the beach in the Bahamas…), i have time to FINALLY update this vinoblog.

As you may be very much aware, I consider myself much more of a red boy than a white boy and actively search for barrel-aged reds.  Why?  Barrel aging imparts much more depth in the overall finished product and enhances the varietal qualities of the grape.  Shiraz especially.

Characteristic aromas of black pepper and clove are most prevalent on the nose as I swirl this medium ruby vino in my new ‘stemless’ Riedel Syrah/Shiraz glass. (STEMLESS?!?!! But you’ve always maintained that the hand warms the wine too quickly and destroys the flavour!) My behaviours in wine tasting have evolved over these last several months and its sunken into my thick skull that the glass doesn’t have to be filled to the upward taper all at once.  Greater enjoyment of the vino in smaller amounts is much more a rewarding vino experience than gulping a full portion.  I LOVE my stemless shiraz glasses!!!

True to the grape, this shiraz is succulently dry on the palate with soft plummy tannins and that yummy pepperiness resonating throughout.  The finish is looooooooooooooooong indeed with a subtle sweetness that echoes the barrel aging.  As an aside note, this bottle was purchased some time in May of this year and has been laying in my new cellar since I moved.  This short of a cellaring after release may not have had any affect on the wine.  As it was totally delicious, I’m not going to complain that its taken me this long to get at it!!

Now that I’m in Minnesota, finding Ontario wine is next to impossible so I’ll be consuming my last bottle of Ontario vino over the weekend.  Look forward to the fourth and final installment of the Konzelmann Estates series very soon.

This barrel aged shiraz is going to be missed, though i’m sure you’ll find it at your favorite LCBO.




image credit – ME!  I snapped the image with my LG Android phone, fixed it up for web use and here it is. makes no claim to ownership and reproduces this product shot under fair use provisions for review and critique.


FINALLY!  I have finally found an Australian vino that doesn’t have an extroverted sensation of dirt!  More clearly, the expressive quality of the Australian terroir [imho] reflected in the palate of the wine is very often a detraction from an otherwise delicious bit of vino.

As with my last entry on Australian wine, the Barossa Blonde, the Barossa Valley in South Australia is a rather prolific and fiercely protected viticultural area becoming more and more known for its rarer varieties of cultivated v. vinifera. Specifically Viognier.

Viognier was almost totally wiped out in France due to a combination of The Blight and WWI.  A terribly difficult grape to grow, conditions must be completely ideal for it to flourish.  And flourish it has.

I don’t normally go for Viognier as a wine of choice, it can be very often heavily floral and thick to the point of being waxy.  When blended, these qualities are muted and complimentary to its mated pair.

Yalumba’s Shiraz Viognier 2009 is a tasty blend. Complex and exotic, the peppery characteristic of the shiraz is balanced out by the floral notes of the viognier; cinnamon and black tea from the shiraz is softened  to violets with the viognier.

I sipped this vino all by itself to best appreciate the juiciness on the palate.  I’d suggest cedar-plank salmon, or pork tenderloins; steaks might be a little too heavy.

LCBO listed at ~$13/btl.  I like this a lot!




**image credit – The Winery. makes no claims whatsoever to ownership and republishes image under fair use provisions for review and critique.

I adore New Zealand wine.  Australia, not so much. The selection of this Shiraz-Cabernet from Rosemount’s Diamond Cellars range was a peer-pressured purchase to pair with pasta.

Before my wine-appreciation days began, so I have researched, the family-owned Rosemount Estates winery began some 40 years ago in the Hunter Valley of the NewSouthWales province roughly 100kms inland from the Tasman Sea.  The amazing quality of their wines was an Australian treasure.  Until, that is, they sold out to several major conglomerates.  Not one to give in to preconceived notions, I handled this wine as though I’ve never seen or heard of it before.

Dark garnet in color, its higher 13.5% alc/vol legged rather quickly on the sides of the glass. The nose offered traces of raspberry and mulberry with a faint presence of oak (even though I can be pretty sure no oak touched this juice).

The fuller Shiraz-forward palate is decently spicy with essences of anise and black pepper, the Cabernet helping to balance this spice with a packed earth flavor.  What got me to NOT liking this wine was the lingering and very strong earthy finish – giving the impression that you’re sucking on rocks from the back yard that dogs have sniffed and worms have died under. Each subsequent mouthful of delicious home-made lasagna tasted like a mud pie.

Can’t really recommend this vino for food pairing but if you’re just sipping, go for it.  For its ~$14/blt price tag (double the ~$7/btl in the USA), I would have expected much better.




**image credit – Me.  I took the bottle shot myself with my wee HP digicam, removed background clutter and exported to transparent PNG.  Product likeness property of the winery, duh!!