Australians often can't decide if they are making jam or wine. This one is wine. This is a good classic Shiraz that can be your everyday table wine.
Found on Snooth
Barking Mad Shiraz 2005 is a perfectly likable wine, with a very dark color, peppery nose, and smooth, pleasing flavors of dark berry and plum on the palate. It's full-bodied, and has a satisfying mouthfeel and a long finish with just a little heat, due no doubt to its 14.5 percent alcohol content. And at under $15 per bottle, it's a real bargain.
External Reviews for O'Reillys Barking Mad Shiraz
[Woof! Woof!] What's that Lassie? Someone's stuck in the old well? [Woof!] There's a twister coming? [WOOF!] Oh! You just love Reilly's Barking Mad Shiraz?!? [Woof! Woof!] Because of its deep blackberry and currant flavors? [Woof!] And the medium-body is balanced by just a touch of acidity? [Woof!] And the hint of pepper on the finish makes you want to lap up another glass? [Woof! Woof!] Gosh Lassie, you sure are swell!
The 2004 Shiraz Barking Mad is a medium-bodied, fruit-driven effort displaying notes of blackberries and currants along with notions of tar and pepper, but not much else.
Reilly's entry-level Shiraz is a bold wine loaded with brandied fruitcake scents and layered with Christmas pudding and chocolate. It's close to being over the top, with plenty of late-harvest, dried-fruit character, yet stays lively thanks to heaps of invigorating spice. Drink now.
This lighter-style Shiraz had us drawing comparisons to a Cotes-du-Rhone. It features plenty of red fruit in a fresh, smooth, texture.
Supple and generous with its red raspberry and pomegranate flavors. Finishes with refined tannins that let the fruit persist nicely. Drink now through 2015.
Perhaps the finest value in this portfolio is the 2005 Shiraz Barking Mad. This amazingly delicious Aussie red exhibits a dense ruby/purple color followed by a gorgeous perfume of blackberries, licorice, plums, and pepper. It is a full-bodied, opulent, pure, delicious Shiraz for drinking over the next 3-4 years.
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