Xanadu Vinework Shiraz 2021
- 93
- $30
- Drink by: 2023-2033
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To create this fine Margaret River Shiraz, one quarter was destemmed, crushed, pressed and barrel fermented in French oak, half new, with maturation in large (2,000 litres) old oak vats; one quarter saw whole bunch fermentation before time in large older oak vats; and the rest saw the inclusion of some whole berries in the static fermenter with 14 months maturation (same for all components) in French oak barriques, 20% new. This portion saw the addition of a small amount of Viognier. Gleaming magenta, there are notes of tobacco leaves, spices, hints of white pepper, raspberries, aniseed and a touch of mulberry. This is a lighter and yet savoury style of Shiraz. Exciting stuff with fine tannins and good length. Delicious now too, but can be enjoyed any time over the next six to ten years.
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.
