What started as a blending play thing in 2014 has now become the third release of the Smoking Barrel Red.
Canberra and Hunter Valley Shiraz (43/57) have been brought together to deliver a steak night special.
The Canberra component brings 25% whole bunch fermentation. Maturation took place in French oak, 22% of which was new.
Was the Smoking Barrel name in my head when I took a whiff or did I actually smell smokey scents? Well, I know I did any way. There's some bacon hock in there too. Charred steak, canned plums and canned plum juice are flanked by dried herbs and savoury feels and complexity from the whole bunches. A silty finish to close, yep, barbecue night is the way to go.
Drink now to six years.
90/100
Region: Canberra and Hunter Valley
RRP: $35
Source: Sample
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