Mcwilliams Shiraz 2007

Avg Price: $8.99
1.89 5 0.5
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Winemaker's Notes:

*Awarded Silver Medal - International Wine Challenge* First produced in 1987, this wine is made as a tribute to legen...

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Shoppers Vineyard
Clifton, NJ (220 mi)
USD 8.99
750ml
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Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

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User Reviews for Mcwilliams Shiraz

Ratings & Tags for Mcwilliams Shiraz

361463 Snooth User: ffchick
rated this wine
1.00 5
11/29/2010

Winemaker's Notes:

*Awarded Silver Medal - International Wine Challenge* First produced in 1987, this wine is made as a tribute to legendary winemaker, Maurice O’Shea. This wine is made from 120-year-old Shiraz vines, which were planted by the property’s original owner, Charles King. A smaller portion is sourced from the 80-year-old original vines on the company’s adjoining Old Paddock Vineyard, which was planted by Maurice. This wine has a dark brick red colour, with an aroma of sweet fresh berries and spicy mocha notes. There is powerful rich fruit on the palate, which finishes with lingering berry fruit, chocolate and fine velvety tannins. Try Chef Peter Howard's serving suggestions of grilled rib eye on the bone, stewed Portobello mushrooms and green beans or venison and fennel pithivier with parsnip mash and twice cooked fava beans.

*Awarded Silver Medal - International Wine Challenge* First produced in 1987, this wine is made as a tribute to legendary winemaker, Maurice O’Shea. This wine is made from 120-year-old Shiraz vines, which were planted by the property’s original owner, Charles King. A smaller portion is sourced from the 80-year-old original vines on the company’s adjoining Old Paddock Vineyard, which was planted by Maurice. This wine has a dark brick red colour, with an aroma of sweet fresh berries and spicy mocha notes. There is powerful rich fruit on the palate, which finishes with lingering berry fruit, chocolate and fine velvety tannins. Try Chef Peter Howard's serving suggestions of grilled rib eye on the bone, stewed Portobello mushrooms and green beans or venison and fennel pithivier with parsnip mash and twice cooked fava beans.

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