Head The Blonde Shiraz 2023
- 95
- $60
- Drink by: 2025-2040
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To form part of the components used for the Blonde, the grapes must again be from overperforming vineyards and they must also “have well-defined perfumes, textures and supple tannins”. The key vineyard was planted in the Ranges – Eden Valley – in 1962. The usual method of production includes a tiny inclusion of Viognier, co-fermented, and the use of around 20% new oak. Both the Blonde and the Brunette drink way above their respective prices. An opaque maroon colour, this is big, bold and plush, dense but dancing. There are notes of mocha, chocolate, mulberries and plums. The oak has been deftly handled. There is good intensity, richness and ripeness, which runs the full, very extensive, length. Satiny tannins, good energy and fine acidity all present and correct. Enjoy this for the next fifteen years. So the answer to the age old question – Blonde or Brunette? Here, take your pick. They are both winners.
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.
