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Tyrone's Sandy Creek Shiraz Rouge 2009

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Tasting Notes:

Colour shows a deep and rich purple-red. The nose offers a complex and generous bouquet of fruit and spice, plums, mu...

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Strong tasting wine, with adequate nose. A lot of wood on the palate, but with underlying sweet fruits. Not bad! Read more

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User Reviews for Tyrone's Sandy Creek Shiraz Rouge

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Snooth User: Dennis Lim
6022641,186
3.50 5
02/21/2012

Strong tasting wine, with adequate nose. A lot of wood on the palate, but with underlying sweet fruits. Not bad!


Winemaker's Notes:

Given the intensity and abundant flavour of the ripe fruit characters, the objective was to make a wine that was easily approachable and drinkable at time of release. The grapes were fermented in temperature controlled vessels for between 8 and 12 days. Just prior to the completion of ferment, separate parcels of wine were drained and pressed to a mixture of American oak barrels. Free run juice was used in order to avoid harshness and to maintain the clarity of the fruit character.

Tasting Notes:

Colour shows a deep and rich purple-red. The nose offers a complex and generous bouquet of fruit and spice, plums, mulberry, licorice, ripe forest berries and a hint of gaminess – all of which is underscored by toasty, cigar box nuances derived from the extended oak maturation. The palate exhibits rich and vibrant varietal berry-fruit flavours. This is a full, well-rounded red wine that is smooth, complex and very long in flavour. This wine is well suited to cheeses, Italian cuisine, red meats and even some spicy Asian dishes or can be sipped on its’ own. Eminently drinkable now, this Shiraz will develop further complexity with 2 or 3 years careful cellaring.

Given the intensity and abundant flavour of the ripe fruit characters, the objective was to make a wine that was easily approachable and drinkable at time of release. The grapes were fermented in temperature controlled vessels for between 8 and 12 days. Just prior to the completion of ferment, separate parcels of wine were drained and pressed to a mixture of American oak barrels. Free run juice was used in order to avoid harshness and to maintain the clarity of the fruit character.

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Chemical Analysis:

Alcohol: 14.4% pH: 3.52
Sugar: 3 grams per liter Total Acidity: 6.0 grams per liter

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