This Paramoor Syrah, sourced from a Heathcote vineyard, stopped me in my tracks. The level of suppleness and delicacy on show is something I certainly didn't expect. Go here.
From Colbinabbin Estate in Heathcote, the fruit was hand-picked, 100% destemmed, wild-yeast fermented and matured in French oak (20% new). Fabulously handled, it leans confidently into its cool-climate Syrah credentials.
Dark cherries and raspberry highlights glide across the palate, supported by notes of char, burnt ends and pan juices. Dried flower petals lift the aromatics, while a hint of raspberry rope adds a playful edge. Black tea-like tannins provide shape and structure without interrupting the wine's effortless flow.
What impressed me most was how it evolved. By day two, it was positively buoyant, with greater freshness, energy and harmony emerging from the glass. Everything click into place.
There's precision here, but also a sense of ease. A wicked expression of cool-climate Syrah that combines flavour, finesse and drinkability in equal measure.
Superb.
95/100
Region: Macedon Ranges
