Rolf Binder Bull's Blood Shiraz Mataro Pressings 2007

Winemaker's Notes:

'Swaggeringly powerful', 'swaggeringly textured fruit', 'super rich and multi layered' - these are some descriptors enthusiastic Bulls Blood drinkers have use for this blend of Shiraz and Mataro pressings. A wine that has been made by Veritas for some 40 years, it is a blend of two great varieties, Shiraz and Mataro. To give more intensity to the wine only the pressings component is used. A gentle press on the original continuous press (circa 1940) ensures the fruit doesn’t become extracted - certainly a case of less is more. The press now housed in the new winery on Seppeltsfield Road, is where we get the pressings that go to make up the Bulls Blood. Such flavours and aromas as Christmas pudding, spicy juicy fruit, earthy flavoured and perfumed are prevalent in this wine. Certainly one to enjoy with a long slow braise of lamb, venison or beef.

Vintages

  • 2007

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Color: Red
Blend: Mourvèdre, Syrah
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Rolf Binder Wines:
The vines in the vineyard were pruned and trellised in November (Spring), and their long shoots needed to be trained along the trellis. This was a vigorous growing time for the vines, and leading up to this vintage, we saw some of them already producing the small bunches of inflorescences (flowers) that will eventually become fruit.
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.

View Recipe


'Swaggeringly powerful', 'swaggeringly textured fruit', 'super rich and multi layered' - these are some descriptors enthusiastic Bulls Blood drinkers have use for this blend of Shiraz and Mataro pressings. A wine that has been made by Veritas for some 40 years, it is a blend of two great varieties, Shiraz and Mataro. To give more intensity to the wine only the pressings component is used. A gentle press on the original continuous press (circa 1940) ensures the fruit doesn’t become extracted - certainly a case of less is more. The press now housed in the new winery on Seppeltsfield Road, is where we get the pressings that go to make up the Bulls Blood. Such flavours and aromas as Christmas pudding, spicy juicy fruit, earthy flavoured and perfumed are prevalent in this wine. Certainly one to enjoy with a long slow braise of lamb, venison or beef.

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