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Peter Burrow was a fantastic
speaker at our  Regional
Australian Shiraz tasting. Having spent time in Australia, Peter
was able to give us wonderful details about the wine growing regions.
Also being in the wine industry for a long time, he was able to
talk to us about the evolution of shiraz sales in Australia and
it's spillover to the rest of the world. Shiraz became a hit in
Australia in the mid 1960's and the 1970's. At that time it was
labelled as Claret. In the mid 1980's the varietal, Shiraz, began
to be put on the wine labels.
Our reception wine was the Palandri Boundary
Road Sauvignon Blanc 2004 from Western Australia (Margaret
River). This wine had good acidity with a citrusy grapefruit flavour.
Peter indicated that Sauvignon Blanc is not grown too much in
Australia was the climate is too warm for this varietal. Sauvignon
Blanc prefers a cool climate, such as is found in New Zealand.
Our first shiraz was the Palandri Shiraz 2002, also from
Western Australia. This wine, and all the other shiraz were very
deep red to purple. This wine had a bouquet with plum, spice,
chocolate and oak. One tasted dark cherries, and cracked black
pepper. The wine had firm tannins and a bit of sweetnes. The Blue
Pyrenees Estate Shiraz 2002, had a lighter aroma, with some
raspberry and metal. The wine had a soft, light body, with some
tannins and a bit astringent. This wine was a lighter style than
the Palandri and Peter felt this wine could be cellared for several
years and would improve greatly.
 The
Shaw and Smith Shiraz 2003, comes from the cooler Adelaide
Hills area of Australia. The Adelaide Hills area is best known
for their Pinot Noir and Sauvignon Blanc wines. This wine was
barrel fermented for 14 months in new French oak. The wine was
described by Peter as following the Hermitage, Cote Rote style.
This was a big wine. The bouquet was very complex with wild red
berries, smokiness, some oak, and minerality. On the palate one
tasted black cherries and pepper. Overall an excellent wine.
The Wynn's Estate Shiraz 2004, comes from the Coonawara
region of South Australia. This area is known for it's Terra Rosa,
red clay, soil. Peter noted that this is the most difficult wine
growing region, with fog in the mornings, and rainfall at the
most inappropriate time of the growing season. This wine also
had a complex bouquet, exhibiting candy, mint, dustiness and wild
herbs. The wine had a peppery finish with subdued tannins. The
new oak barrels used to age this wine provided a sweet aroma to
the wine. The favourite of our tasting was the Leasingham Bin
61 Shiraz 2002 from the Clare Valley. The Clare Valley is
a warmer climate area in Australia, which can therefore provide
riper fruit and bigger wines. This wine was aged for 20 months,
mostly in American oak, but has some French oak. This wine had
a wonderful barnyard, chocolate and eucalytpus aromas. The chocolate
taste continued on the palate along with coffee and dark cherries.
The Tyrell's Rufus Stone Shiraz 2001 comes frm the McLaren
Vale.
Tyrell's is known for their wines from the Hunter Valley. About
10 years ago they purchased land in the McLaren Vale. This wine
had herbal and eucalyptus aromas. One tasted chocolate and cherries,
and had medium tannins.
 The
Saltram Mamre Brook Shiraz 2002 comes from the famous Barossa
region of Australia. The Barossa being known for their big red
wines. This wine had a really nice nose. There was eucalypt, iodine,
some vanilla and oak. This wine had a nice round mouth feel. One
tasted dark cherries and chocolate. Overall a well structured
wine. Our last wine of the night was the Lindeman's Resreve
Bin 9603 Shiraz 1998. This was the oldest shiraz we tasted
this evening. This wine comes from the Hunter Valley, which is
located north of Sydney. Peter let us know that the bin number
stand for the date of harvest, wich is the third month of 1996.
This wine had a light aroma and tingling acidity. Overall the
wine had a light body and soft tannins. There was some apple flavour
to this wine. With the age, this wine was throwing sediment.
The wines went well with the various hors d'oeuvres we enjoyed
that evening. The richness of the duck spring rolls, and the sweetness
of the grilled vegetable antipasto platter in particular worked
well with the wines.
 Tasting
Selection
Our
favourite red wines were:
1) 2002
Leasingham Bin 61 Shiraz
2) 2000 Saltram Mamre Brook Shiraz
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