This is a fantastic example of Barossa Shiraz. Deep Ox blood red colour, with a lifted and intense nose of blackberry fruit, sweet spice and dark chocolate. In a word, YUM! Rich dark black fruits, jam with sweet spice with a touch of vanillin oak on the nose and a smoothly textured, full flavoured palate with ripe, grainy tannins.
The palate is very rich and flavoursome with blackberry and plum fruit. In addition to the primary fruit characters there is plenty of complexity in this wine with spice and earthy notes. There is heaps of mouth filling flavour complemented by chalky tannins. There is great length of fruit as well. A most sessional and engaging wine that provides plenty of depth and satisfaction all round.
Awards and Accolades
2012 Vintage:
92 Points - James Halliday, Australian Wine Companion "There is a lot of wine here for the price, with blackberry, licorice, bitter chocolate and well-balanced spicy oak; the palate is firm and focused, revealing tension between its components; good now and with plenty of fuel in the tank for the future."
92 Points - Tyson Stelzer "From Mount Crawford's vineyard at the southern extreme of Eden Valley, this the finest vintage for Thorn Clarke Shiraz yet, a $20 benchmark of Barossa shiraz, for its fruit definition and density, layered with signature black plum and blueberry fruits, black pastilles and liquorice of considerable depth and precision. A firm tannin structure is finely textured, providing impressive medium-term potential."
From the Winery
The Sandpiper range is named after the migratory bird which visits the Thorn-Clarke vineyards annually from the northern hemisphere - something of a reminder of the tenacity and commitment which is required for long term viticulture.
The grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferment temperatures remain in the 22-25 degree Celsius range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the wine is then put into French oak for maturation for up to 12 months.
Don't Pay: $30.00
WBW Rating: 95/100
Closure: stelvin
Region: Barossa Valley, SA
Winemaker: Helen McCarthy
Drink now until: 2022
Alc/Vol: 14.5 %
