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Wirra Wirra Woodhenge Shiraz 2010

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Wirra Wirra Woodhenge Shiraz 2010

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Regular Price: $33.99

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OZ WINE REVIEW Andrew Graham, OCT 2011 “… dense liquorice, chocolate fudge, dark berries and just a little alcohol lift. It’s a very solid, rich and concentrated nose, perhaps a little obvious for some but that obviousness is more just regional character to me. The palate too is utterly Vale derived, with more chocolate fudge-mocha rich fruit and oak, built full bodied, rich and decadent with that lovely tarry/red berried middle that the Vale does so well. Long, even, ripe and powerful….”

Product Description

Deep red in colour with a bright edge. Fragrant bouquet of ripe plums, rich raspberries, polished leather with bitter chocolate and sweet cedar nuances. The palate is rich and fleshy with layers of Satsuma plum and raspberries interwoven with nutmeg and aniseed spice. The bold yet soft fruits are balanced with fine sandy tannins resulting in a wine with structural power, great length and style.


92 points - "Deep colour; loaded with sweet black fruits, cinnamon spice, fruitcake and orange rind; the palate is fleshy and fresh, then drying tannins prevailing on the finish."Ben Edwards, James Halliday Australian Wine Companion 2013, 17 July 2012


OZ WINE REVIEW Andrew Graham, OCT 2011 “… dense liquorice, chocolate fudge, dark berries and just a little alcohol lift. It’s a very solid, rich and concentrated nose, perhaps a little obvious for some but that obviousness is more just regional character to me. The palate too is utterly Vale derived, with more chocolate fudge-mocha rich fruit and oak, built full bodied, rich and decadent with that lovely tarry/red berried middle that the Vale does so well. Long, even, ripe and powerful….”

Jeremy Pringle, OCT 2011 “… plum and chocolate licorice bullets punctuated by vivid raspberry and cinnamon dusted blue fruit. There’s a real sense of freshness balancing the regional generosity and the framework also impresses; a nice line of acid and please chalky tannin. Well seasoned with nutmeg, pepper and a good dose of mocha oak.”

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