Some Young Punks ‘Passion Has Red Lips’ Cabernet Shiraz

£14.75

A rich mouthful of lip-smacking, sensuously structured McLaren Cabernet and Clare Shiraz. An electrifying vibrant nose of ripe red cherry, cranberry, black fruit, aromatic smoke, vanilla, violets and treacle lead to a concentrated palate of cranberry and sour cherries, with more savoury flavours of black tapenade, herbs and a hint of tobacco. A precise and astute wine with plenty of interest.

6 in stock

SKU: BOU023 Categories: , , , ,

Description

Well made with great technical know how, the result is intense and beautifully executed. A rich mouthful of lip-smacking, sensuously structured McLaren Cabernet and Clare Shiraz. An electrifying vibrant nose of ripe red cherry, cranberry, black fruit, aromatic smoke, vanilla, violets and treacle lead to a concentrated palate of cranberry and sour cherries, with more savoury flavours of black tapenade, herbs and a hint of tobacco. A precise and astute wine with plenty of interest. Some Young Punks epitomise the best of New Australia. The punks consist of Col McBryde (voted Australia’s Young Gun Winemaker of the Year), Jen Gardner (self confessed nerdy yeast expert) and thirdly Nic Bourke. Like most of the new breed of interesting, young winemakers in Australia they aren’t moved by porty Shiraz and seek instead a sense of place and restraint the wines, influenced by the best of the Old World and the New. Col McBryde is as unimpressed by flash-in-the-pan medal-winners that are short on provenance as he is by being hide-bound to the Old World, and carves his own niche. Yet being media savvy and having a sense of humour allows this ironically quietly-spoken but earnest bunch to market themselves outrageously and to bring a fresh approach to labelling. Expect to see increasingly alarming labels sported by increasingly interesting and wholly unique wines. Grapes are carefully monitored and purchased locally. From vines aged between 15 and 22 years old, the soils are brown sandy loam on clay base. The wine spent between 6 – 15 days on the skins before it was pressed. The ferment was then finished off, off of skins. Malolactic fermentation then took place before maturing. Ageing took place over 11 months in a combination of neutral and French oak barriques. Food Recommendations:- The best quality seared fillet, that money can buy!

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Weight 1000 kg
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