This shiraz seems intent right now on promoting a more savoury styling to the variety than purely ripe shiraz fruitiness. There’s a definite chariness and meaty vibe at first, overriding what essentially lies underneath in its classic dark plum varietal expression. Crafted in order of percentage input from a mix of Central Victorian, Heathcote, Henty and King Valley sources, it’s as if the wine has been turned upside down, savouries on top, fruits below – for now. The spice weave here also is unique, more pink peppercorn than often seen; exotic and sweeter tasting powders, with that helping to offer an energetic palate lift in the finish which is quite distinctive. It will be fascinating to see how this matures over 10 years.
Patricia Shiraz is a celebration of what we love about Shiraz. It’s up front, honest, a world of sweet luscious fruit matched to judicious oak.
Deep garnet hues. Big fruit intensity with mulberry, boysenberry, blackberry and some arresting briar, autumnal notes.
It continues on the palate, dense and black fruited, the mood changing to savoury with a rich earthiness. Vanillin toasty oak is up to the generosity of it all. Savoury tannins.
A travel postcard blend of Brown Brothers’ Victorian shiraz vineyards, this wine is gorgeously deep and inky, with a plush and heady nose like drunken plums and Granny’s cherry trifle. The palate is rich and ripe with the smoothness of a velvet cape: fruits of the forest in abundance, a twinge of Bendigo menthol, and dark chocolatey oak leading to integrated tannins and a lovely fleshy finish. What to eat? It has to be lamb all the way: a roasted leg of, with crispy rosemary and thyme roasted spuds.