The family-owned Lou Miranda Estate recently launched their Fierce III range from its base in the Barossa Valley, producing wine from their own vineyards situated in Rowland Flat.
2021 Fierce III Pinot Grigio
Springing out of the glass is vibrant white pears aromas, almost like pear cheeks resting in a simple syrup, white nectarine skin and fresh pressed pineapple juice. An intoxicating honeysuckle aroma leads to dewy cut grass. The wine has added spritely acidity that puckers on the tongue and finishes juicy and clean. Its grigio style is evident in its freshness but the layers of just ripe fruit on the nose certainly add intensity and another layer of quality. Drink with sliced peaches and picked swimmer crab meat out of the shell. 90 Points.
2019 Fierce III Shiraz
The dry growing season in 2019 has produced the generosity of ripe fruit we expect from the Barossa Valley and single wire trellised vines which were planted in 1995 and 2004. Black plums and dark swiss bitter chocolate with plenty of flavour flows right through the tasting experience. Rounded and giving, this wine carries the sweetness of oak char well and the sappy tongue tapping finish of Shiraz gives the wine a dry finish. It’s a Barossa Shiraz drinkers delight and would work well with slowed cooked lamb neck with an intense lamb jus that takes way too long to prepare but worth every second. 92 Points.
2019 Fierce III Sangratino
This wine comes from some of the first of the early flowering, disease resistant and low yielding vine Sagratino planted in Australia and it’s nice to see this wine bottled varietally. Alluring in the glass it has blueberries, cranberries and dried Mirabelle plums with lifted, savoury spices like tanned leather, cardamon and dried jerky. Its smartly handled fine grained tannins carry the abundance of fruit. A wine which could handle meats with richly flavoured sauces like duck and cherries, beef and green peppercorn or lamb and black garlic. This wine could also be enjoyed with a bitter dark chocolate mousse. 92 Points.