Bone Dry Shiraz 2024
- 90
- $16
- Drink by: 2026-2032
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South Australian Shiraz from Terra Rosa soils which saw skin contact for between ten and eighteen days before a fermentation ensuring less than one gram/litre residual sweetness in the wine. Maturation was in French and American oak hogsheads. We are also advised that it is 76 calories per serve. Deeply coloured with aromas of chocolate, damp earth, black fruits, coffee grinds, licorice, bay leaves and mushrooms, there are hints of a savoury style here. An attractively supple texture through to slightly chalky tannins, the wine is of medium length. Enjoyable drinking and it is certainly not lacking in flavour, it should continue to provide pleasure over the next half dozen years.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
