Palate: Earthy, herbal, black current, skinsy tannins, juicy fruit
55% Shiraz / 45% Chenin Blanc
Sallyanne's April Pick:
Dry grown grapevines farmed without herbicides or systemic chemicals, Sam Vinciullo is committed to honouring the truest expression of the grapes he grows and the health of the land they grow on. Made without any additions, fining, filtration or added sulphur; the Cow Town Bistro is no exception. This chillable red/white blend is a beauty. Immediately you get that hit reminiscent of trips down south with eucalyptus on the nose and prominent earthy notes. It then evolves in the glass to reveal a plush bright herbaceous delight ready for a table of friends on a balmy Autumn night.
Shiraz's origins are in the vineyards of northern Rhône Valley where it is known as Syrah. In 1832 James Busby, a Scottish viticulturist, brought with him varieties of Syrah to Australia. Now commonly grown in France, Australia and Spain, Shiraz variety differs in taste region to region. Generally, though, the grapes produce medium to full-bodied wines with medium to high levels of tannins, as well as notes of blackberry, mint and black pepper. A perfect wine for a barbeque, hearty stews, or strong cheeses.
Western Australia’s most famous wine region was established by Dr. Tom Cullity at Vasse Felix in 1967. Quickly followed by Moss Wood and Cullen. Today, Margaret River has over 150 producers on widely varying soils with the region’s best reds coming off the ironstone gravel. Within the region, areas such as the Wilyabrup Valley—a warm maritime climate—are the beating heart of Cabernet plantings. Though famous for Cabernet Sauvignon, Chardonnay and Shiraz shine here too.