Says “Shiraz” on the label, but think “Syrah” – as in Northern Rhone or coastal California – and you’ll know what to expect here. From Grampians in Victoria – Australia’s home of cool-climate Syrah – this delivers a core of ripe, juicy, blackberry and blueberry fruit (Shiraz-like) layered with savory notes of charred meat, broken slate, wild sage and cracked black pepper. The finish is long, dry, and captivating.
Sierra Reed moved from modeling to Survivor to worldwide winemaking training to opening Reed Wines in 2015. Here she makes single varietal wines from single vineyards with minimal manipulation an no other “house style.” Here she did one-third of the harvest as whole clusters, fermented with native yeasts, and pressed off in small batches at different times to create glorious texture and flow. Aging in 13 year-old large barrels brings the wine together with no overt oak influence. Marvelous stuff.
For You If: You like the savory, meaty, peppery, character of Syrah married to an almost plush mouthfeel and plenty of crowd-pleasing fruit; you’re after a wine that will impress wine geeks and delight pretty much everyone else.
Not For You If: You’re after the traditional super-ripe fruit, overt oak, and super-soft finish typical of most Australian Shiraz – this is more structured, restrained and – we think – drinkable than that.
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