2005 Reserve Shiraz

An exceptional gift for anyone who appreciates fine wines.

"Exceptional". The Courier-Mail Brisbane. (Aug 2009)

3 Star Bronze Medal: World's Greatest Shiraz Challenge Adelaide Sept 2009 "Yummy spicy fruit. Excellence in fruit quality and winemaking skill."

4 Star Silver Medal: Winestate Magazine Oct 09

Review: A handcrafted artisan wine. Created to showcase the ultimate expression of the vintage and the variety. A seriously good, vibrant, full-bodied, dry red from prime superior quality 35 year old vines. Rich and full in the mouth with good depth of berry flavours plus spice and sweetish oak. Limited production and not in the retail shops.

A wine of gorgeous concentration and absolutely stunning flavour burst that floods the mouth. Drenched in rich savoury black forest fruit, plum, mocha, spice. Silky smooth luscious mouthfeel with everything in perfect harmony - sweet oak, savoury fruits and firm tannins. The tannins are so fruity as to be almost juicy but the fine oak gives good grip in a long finish. The gloriously mature palate has lots going on with layer upon layer of mouthfilling flavour that seems to linger forever. A classy all-seasons red wine - not too heavy or aggressive that leaves you wanting more. Sublime!

The 2005 season was very warm but excellent for this Rhone variety and high ripeness resulted in the superior quality Shiraz grapes. The wine was aged in French barriques for eighteen months before bottling.

Winemaker: Peter Scudamore-Smith, Master of Wine, Viticulturalist and International Wine Judge

Varieties: Shiraz 96%, Viognier 4%

Style: Full bodied, dry, French oak

Region: Southern Darling Downs

Drink: Now to 2013

Serve: 15-18°c

Wine that loves rib eye and similar red meats, the classic pepper steak, fillet of beef with sauce chasseur, barbecued meats, richly sauced braises, turkey, roasted duck in red curry, duck stew with prunes, goose, grain fed pork, shepherd's pie, wagyu burger, potato/anchovy/rosemary pizza (for an unusual savoury combination), spiced oxtail in red wine, braised lamb shanks, lamb cutlets, kangaroo casserole, venison with a blackcurrant sauce, Szechuan cooking, Asian style meat dishes, Italian sausages, grilled tuna, grilled vegetables, shitaki mushrooms, hearty winter vegetable soup, couscous with spiced vegetables, dark/almond chocolate, not too acidic mature cheeses such as aged cheddar, pecorino and parmigiana.

WINE LOVERS CHOICE AWARDS: 5 Star "Unbelievably Good" (Gold Medal. Average of last 500 Wine Lovers' ratings.)