I've my two years in Australia, I tasted more Shiraz versus the twenty years before that. In a local dialect known as Barossa Deutsch, growers would use the term "hangin' snakes" versus cursing during the heat of the vintage. I tasted hundreds of Shiraz during my time in Australia. The best have a similar quality. They have a depth of color with spicy, savory, peppery notes. It's layered and textured, along with having a great affinity to time in oak, with great structure and integrated tannins. This one ticks all of the boxes, along with the use of a tiny amount of Viognier for aroma and lifted fruit. It's great from the moment it's opened. It hold well into day two. Serve with red meats off the grill or hearty stews or pasta with red sauce. Total production 2200 cases. Drink now through 2024

Body/weight 3, flavor intensity 3, acidity 3, oak 3, tannin 2