The fruit is from Gumeracha. 100% whole berry, it spends 20 days on skins and is warmed through malo. Sees no wood at all and is sent straight to bottle. Aromatically smells like a primary ferment. It's all juicy berry aromatics, bubble gum - it's BK's ode to Booj. It reminded me a little of Dutschke's Cab Mac, but more on that producer in the next post.
In the mouth, there's more of the same. It's soft, rounded and fruity - slightly under-ripe raspberry; you get the picture. The finish sees a little spice, some white pepper. It's damn enjoyable, a back deck kind of wine. You could even chill it down some, and at this alcohol is a great lunchtime quaffer. That's not a pejorative statement.
An unoaked style of Shiraz. The wine has bright fruit flavours with notes of spice, aniseed and black currant jube. Light to medium bodied with fine tannin, soft fruit and a fresh, crisp finish. A light, food friendly style of red that is both delicious and highly drinkable
We were so loud and unruly by the end of the second course that it was hard to hear the call to arms over at the grill. We finally made our way joyfully to the chef to gather our juicy chorizo and an astounding salad of flame-roasted red peppers, beetroot, rocket and shaved manchego. The wine was the BK 2011 Syrah Nouveau, a bright, rustic, medium-bodied vin de pays-style wine. On the nose the wine was pungent and lively; on the palate it was ripe berries and cinnamon sticks. If we opened one bottle we must have hazily opened six. Stuart Robinson ~ thevinsomniac.com
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