Slow, cool ferment helped to enhance the flavours of Turkish delight and red berries. The balance of natural sugar and acid give a clean and balanced palate that surrounds the gentle Sangiovese spice.
This wine pairs beautifully with seafood, chicken, and veal. Two of my favourite matches at home are Tunisian Lemon Chicken and Marmite Dieppoise, a rich creamy shellfish and fish stew from Normandy perfect for the middle of winter.
Loaded with chocolate and dark fruit goodness, this Shiraz will age gracefully with ease. The mouth is coated generously, the acid structure indicating a long life ahead too.
Wood and baking type spices add further levels of complexity, though the cedary oak does protrude more than I had hoped. It settled in ensuing days - and that’s when it was drinking its best.
It’s easy to warm to in the end - cold nights, hearty meals and friends... You get the picture
It took a little while for the aromas to be coaxed out but once they presented themselves they hit the spot. Pears and nutty aromas, almost like cashew, some honey and white peach skin. More time reveals some citrus flower and leaf. In the mouth and poached pears drive the bus followed by a subdued ginger and cinnamon like spice. Flavours are long and mouth filling - some delicious textural interest. I’d happily have a couple of glasses.
