Original
21 Ratings
Paringa Shiraz

Wine Details

Varietal

Shiraz

Style

Red

Wine Description

(2013 Vintage) Colour: An intensely dark blood dye red with a black, squid ink hue. Bouquet: A subtle yet sophisticated nose that teases the brain with assorted fruits that intrigue. Smokey, dusty coffee beans and burnt chocolate encapsulate the senses. Palate: Black pepper, liquorice, clove, thyme hit the taste buds and get the heart beating that little bit faster. Strong blackcurrant and blackberry combine well with the leathery, earthy, “spicy” cedar oak, cigar box of a typical Australian full bodied Shiraz. Food: Brisket, classic slow cooked Texas BBQ. Grilled lamb or grass fed beef. Beef stew or a Chili Colorado (a mildly spiced Mexican stew). Analytical Data: Alcohol 14.5%, Total acidity: 6.1g/l, Residual sugar: 1.5g/l, pH: 3.61

(2013 Vintage) Colour: An intensely dark blood dye red with a black, squid ink hue. Bouquet: A subtle yet sophisticated nose that teases the brain with assorted fruits that intrigue. Smokey, dusty coffee beans and burnt chocolate encapsulate the senses. Palate: Black pepper, liquorice, clove, thyme hit the taste buds and get the heart beating that little bit faster. Strong blackcurrant and blackberry combine well with the leathery, earthy, “spicy” cedar oak, cigar box of a typical Australian full bodied Shiraz. Food: Brisket, classic slow cooked Texas BBQ. Grilled lamb or grass fed beef. Beef stew or a Chili Colorado (a mildly spiced Mexican stew). Analytical Data: Alcohol 14.5%, Total acidity: 6.1g/l, Residual sugar: 1.5g/l, pH: 3.61

(2013 Vintage) Colour: An intensely dark blood dye red with a black, squid ink hue. Bouquet: A subtle yet sophisticated nose that teases the brain with assorted fruits that intrigue. Smokey, dusty coffee beans and burnt chocolate encapsulate the senses. Palate: Black pepper, liquorice, clove, thyme hit the taste buds and get the heart beating that little bit faster. Strong blackcurrant and blackberry combine well with the leathery, earthy, “spicy” cedar oak, cigar box of a typical Australian full bodied Shiraz. Food: Brisket, classic slow cooked Texas BBQ. Grilled lamb or grass fed beef. Beef stew or a Chili Colorado (a mildly spiced Mexican stew). Analytical Data: Alcohol 14.5%, Total acidity: 6.1g/l, Residual sugar: 1.5g/l, pH: 3.61

(2013 Vintage) Colour: An intensely dark blood dye red with a black, squid ink hue. Bouquet: A subtle yet sophisticated nose that teases the brain with assorted fruits that intrigue. Smokey, dusty coffee beans and burnt chocolate encapsulate the senses. Palate: Black pepper, liquorice, clove, thyme hit the taste buds and get the heart beating that little bit faster. Strong blackcurrant and blackberry combine well with the leathery, earthy, “spicy” cedar oak, cigar box of a typical Australian full bodied Shiraz. Food: Brisket, classic slow cooked Texas BBQ. Grilled lamb or grass fed beef. Beef stew or a Chili Colorado (a mildly spiced Mexican stew). Analytical Data: Alcohol 14.5%, Total acidity: 6.1g/l, Residual sugar: 1.5g/l, pH: 3.61

(2013 Vintage) Colour: An intensely dark blood dye red with a black, squid ink hue. Bouquet: A subtle yet sophisticated nose that teases the brain with assorted fruits that intrigue. Smokey, dusty coffee beans and burnt chocolate encapsulate the senses. Palate: Black pepper, liquorice, clove, thyme hit the taste buds and get the heart beating that little bit faster. Strong blackcurrant and blackberry combine well with the leathery, earthy, “spicy” cedar oak, cigar box of a typical Australian full bodied Shiraz. Food: Brisket, classic slow cooked Texas BBQ. Grilled lamb or grass fed beef. Beef stew or a Chili Colorado (a mildly spiced Mexican stew). Analytical Data: Alcohol 14.5%, Total acidity: 6.1g/l, Residual sugar: 1.5g/l, pH: 3.61