Paisley Wines Celtic Maeve Shiraz 2018
- 94
- $48
- Drink by: 2023-2033
Share
This hails from a superb vintage for the Barossa and it is reflected in the wine. A cracker – for me, the pick of the Paisley range. The fruit comes from a single, low-yielding vineyard in the northwest of the Barossa, better known as the Koonunga Hill sub-region. Fermentation is by way of small batches with native yeasts and occasional hand plunging. A percentage of whole bunches are included and techniques such as pre- and post-maceration and extended time on lees in barrel are employed. There is a maturation period of twenty months, with the oak including 25% new French and 25% new American. Deep, dark purple in colour, this simply oozes chocolate, mocha, coffee beans, cassis and black fruits. The structure is seamless, through to very fine tannins with excellent length and good intensity throughout plus a fine line of acidity. This will drink beautifully for the next six to ten years. A fabulous Barossa Shiraz.
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.
