Thorn-Clarke William Randell Barossa Shiraz 2019
- 95
- $120
- Drink by: 2025-2033
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This comes from the top performing fruit in small fermenters, all separate parcels matured in American oak for 18 months and then hand selected by chief winemaker Peter Kelly for blending prior to bottling. A cacophony of tempered dark chocolate, bramble and blackberry compote spiced with Marsala chai. There are some stewed red raspberries and squashed figs too. The palate twists and turns with ironstone rubble, pulled tree bark and the kind of rustic steel you’d find in a farmers shed. It’s then stitched together by this purity of black plum skin fruit that wraps the entire package like a velvet red bow, tannins folded and placed neatly and evenly You can feel the barrel selection has been made to layer flavour and ensure structure will be enjoyed in early drinking and later much later into its life, another 5-8 years left here, acidity steers this nicely. A sumptuous wine. Drink now with slow cooked beef short ribs.
Shanteh cut her teeth at Sydney’s Award-Winning Quay restaurant where she worked for over a decade and was Head Sommelier from 2018 till 2022. She has been nominated for the Good Food Guide Sommelier of the Year award on three occasions and claims that her experience as a Len Evans scholar as one of the highlights of her career. Shanteh hosts her own weekly podcast ‘Over A Glass’ with the Deep in the Weeds Network and spends her time writing for various publications and judging at numerous wine shows across the country.
