George Wyndham is one of the founding fathers of the Australian wine industry having planted Australia’s first commercial Shiraz vineyard in 1830.
There is a remarkable balance of fruit power and soft mouth feel to this wine. Full bodied with all the classic hallmarks of Australian Shiraz; plum, blackberry with hints of mint, chocolate and spice and with velvety tannins and well integrated oak. This is remarkably easy-to-drink for such a powerful wine…dangerously so!
Drink now + 2 years
Decanter World Wine Awards 2010
International Wine Challenge 2010
The South Australia
region of Australia
Huge, huge, huge! If you consider that Australia is pretty much the size of Europe, you will understand why South Australia as a state is so hugely important for the country’s wine industry, crushing nearly half of Australia’s total grapes destined for wine production.
There are 16 wine regions in total. Of these the most famous is the Barossa Valley which is known for its larger than life red wines, usually made from Shiraz. Also found in the Barossa region is Eden Valley, a region that crafts crisp and cool Riesling. Another Riesling hub, and better known than Eden Valley, is Clare Valley but Riesling is not Clare’s only strong suite as it also has a good reputation for making concentrated, scented Shiraz.
McLaren Vale extends inland from the coast and is shaking off its reputation of being a red wine workhorse region. It is now recognised as a great location for Shiraz, Cabernet Sauvignon and Italian varieties too, and it has some of the oldest vines in Australia. The Adelaide Hills, even though close in proximity to the big red wine Mecca of McLaren Vale, crafts very poised and crisp white wines and has a reputation for Sauvignon Blanc in particular. On the Limestone Coast, Coonawarra is a distinctive region for crafting elegant but rich Cabernet Sauvignon thanks to its relatively cooler proximity to the sea.
Kangaroo Island, The Riverland, Padthaway, Mount Benson, Wrattonbully, Southern Flinders, Langhorne Creek and Currency Creek, as well as regions from the Southern Fleurieu, produce an eclectic range of wines from all manner of varieties.
Certainly one of France’s oldest grape varietals (where it is known as Syrah), with many believing it has been grown here since Roman times. It is responsible for some of the greatest reds in Northern Rhône, with plantings being increased in the south of France to improve blends. Whilst having not travelled the New World as much as Cabernet Sauvignon, it has proven very successful in Australia, Argentina and California.
Typically Syrah/Shiraz is very deep in colour and has blackberry fruit flavours. In cooler climates the tannin levels can be very high and the blackberry fruit can be accompanied by notes of black pepper and sometimes mint. Hot climate Syrah/Shiraz is more full bodied, with soft tannins and earthy, leathery flavours with spice notes that are more like liquorice and anise. Like Cabernet Sauvignon, Syrah/Shiraz can age very well.
Salads & Vegetables
This wine would work well with a Thai style beef salad or a shredded duck equivalent. It suits most barbecued and grilled meats so a Mexican dish would work well.
Fish & Seafood
This wine is generally too heavy for fish and seafood.
Pasta & Other Sauces
Rich creamy sauces, such as cheesy carbonara, work well with this wine.
Casseroled game such as pheasant and venison work well with this wine but it is also perfectly suited to duck, beef, lamb and boar!
Herbs & Spices
The strong flavours of black pepper, garlic and chives make an excellent match for this wine. It would also stand up well against mint, rosemary and thyme.
Oaky wines can be tricky to pair but we think paprika flavoured foods would work well with this wine.
This wine works well with Brie, Camembert, Edam, Red Leicester and Chaume cheeses.