Displaying a concentrated palate of dark berry fruits with spice and pepper aromas. This beautifully bold wine embodies what our winemaking team strive for in making quality Shiraz.
Tannins are well integrated and approachable, with sumptuous mouthfeel and rewarding fleshy depths, making the ideal partner to lamb, scented with fresh garlic and rosemary.
Recommended food pairings: This wine would make an ideal partner to crispy skinned duck breast served with kipfler potatoes, broccolini and a black pepper red wine jus. Or why not try it with a spicy Mongolian beef. The Patricia Shiraz is also fantastic with wash rind cheeses.
Growing Conditions: The fruit was harvested in parcels from mid February to mid March at baumés between 13 and 14.5.
Winemaker: Geoff Alexander
Winemaking notes: A portion of the wine finished fermenting in barrels, then all parcels spent 18 months in 44% new American (30%) and French (14%) oak with the balance in older oak barriques and puncheons before bottling.
“Moves to a slightly different Patricia beat, a definite meaty/savoury expression compared to the previous vintage. Aromas of smoky, toasty, cedary oak, barbecue sauce to the fore. Here, the solid fruit is one thing but the treatment it has received is another, taking it into high-end territory with enhanced savoury tannins, black fruits, hyper spice. Built from the bottom up to last. Give it plenty of time before approaching.”
Jeni Port 01/08/2020 94 points
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