d’Arenberg The Love Grass Shiraz
Red and dark fruits are fresh and lifted with cinnamon spice and meaty notes of liquorice and pepper.
2 in stock
This wine is made mostly from the Shiraz grape variety (also known as Syrah in France). It makes wines with lots of warm spiciness, pepper and dark fruit. The Love Grass has good body yet smooth finish with juicy powerful flavours of plums and red berries and notes of violets and cracked black pepper. The aromas are complex and intriguing. The red and dark fruits are fresh and lifted with cinnamon spice and cured meat adding complexity. The palate is equally complex with plum, boysenberry and raspberry alongside more savoury characters of charred meat , black olive and dark chocolate. Chalky dusty tannins pull the wine into focus nicely and provide for a long finish. d’Arenberg is one of the most significant wineries in McLaren Vale. Founded in 1912 by Joseph Osborn, fourth generation, Chester Osborn took over the reins as Chief Winemaker in 1984. The last decade has seen Chester develop a range of white wines every bit as individual and thrilling as the red Rhone varieties with which the company made its name. There is method to his madness (and his shirts!) and no one knows their soils and vines better than Chester. Chester works with individual parcels of fruit that display different flavour profiles that are influenced by the unique soil characteristics and meso-climates of the vineyards. Each parcel is picked and vinified separately to highlight the individual characters that contribute complexity to the final blend. Chester’s philosophy is to make wines that have great fragrance, fruit palate texture and length. The finish of the wine must have a natural, fine balance of acidity and a complex structure of tannins. The fruit is crushed and transferred to open fermenters. The must receives no plunging or pumping over. Once the primary fermentation is two-thirds complete, traditional foot-treading takes place. The wine is then transferred to barrel to complete primary and secondary fermentation in a mix of barriques and large format oak for 8-10 months. Food Recommendations:- Steaks,Barbecued meats