Don't look at Shiraz Riesling and say, "Oh what!" but rather belt out, "Oh yeah!". This is a juicy, vibrant and energetic wine that screams for large pours and generous plates of food. And how is that label for capturing the eye with brilliant shelf appeal?
Made by Robert Stein Wines winemaker Jacob Stein, "I have drawn on my experiences in the Northern Hemisphere to help build the techniques that make this wine different to what we normally produce," he says. This new label features a selection of wines made with minimal intervention. "Most of the wines see whole berry pressing and ferment, extra time on skins, often with wild ferments and minimal oak to allow the fruit to shine."
This medium-bodied delight sees Shiraz co-fermented with 5% Riesling and then into seasoned French and American oak.
Red berries and red cherries light up the dance floor with scents of rose petals and purple flowers. Dig deep to find a hint of rose water in there too. Charred steak and dried twigs add further layers with some blueberry trying to peer through. A thin veil of peppery spice is scattered throughout with brick dust tannins on close. Long and moreish, downing a glass is easy work. A great drink hands down that is suggested to go with Peking duck (yes!!) but I'd go for a golden beetroot salad with goat's cheese.
Drink to five years.
93/100
Region: MudgeeSource: Sample
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