External Reviews for Domaine Terlato
From a partnership between Michel Chapoutier and the owner of Paterno Imports, the Terlato family, the 2005 Shiraz/Viognier is an exotic, fleshy, plump, seductive vin de plaisir. Exotic litchi nut, apricot, black cherry, and cassis characteristics are found in this fleshy, soft, deliciously fruity, supple-textured Aussie red. Enjoy it over the next 2ndash;3 years.
The 2004 Shiraz/Viognier offers peppery tapenade notes intermixed with cassis and spice. Deep, fleshy, rich, complex, and loaded with fruit, it is ideal for drinking over the next 5ndash;7 years.
This joint-venture has been turning out consistently charming, balanced Shiraz over the past few vintages. The 2007 is simultaneously peppery-spicy, floral-perfumed and meaty-savory. Itrsquo;s medium-bodied, with a lovely plump softness to its mouthfeel, yet not without spine. Drink it over the next 5ndash;8 years.
For the second consecutive vintage, this wine comes close to mimicking those elusive floral and spice elements of the northern Rhocirc;ne. The flavors combine apricot and blueberry fruit with licorice, black olive, coffee and cracked pepper. A medium-bodied Shiraz for near-term consumption, but loaded with complexity. Drink nowndash;2012.
Domaine Terlato & Chapoutier combines the vision of Anthony J. Terlato, the founder of luxury importer and marketer Terlato Wines International, and Michel Chapoutier, the esteemed Rhône grower and vintner whose compelling wines have been exalted by critics around the world. The origin of the Terlato & Chapoutier partnership in Australia dates back to 1998, when Chapoutier enthusiastically told Terlato about a top vineyard site in Australia. Located on an eastern-facing slope on the southern edge of the Pyrenees Hills in western Central Victoria, the region’s soil could produce “great wines,” according to Chapoutier. An impressive offering, this is a unique blend, using the Côte Rôtie tradition of combining 5% Viognier with Syrah, which produces a spicy, aromatic wine. The grapes, planted on 19th century French rootstock, are destemmed and fermented in cement and stainless steel tanks. The maceration lasts 3 weeks in order to give the wine the good tannic structure required for aging and stability. A portion of the Viognier grapes were added during fermentation to fully integrate the flavor and tannins. It shows deep color and intense flavors of red and black berries, gingerbread and black pepper spice.
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