This is deep, and earthy, and brambly, and spicy. Chinotto-like, blood orange, mint and raspberry, slightly underripe strawberry and rhubarb. Pepper. The palate’s great - dense, fruit-driven, spicy all the way through. A wonderful tannin-acid-fruit interplay, entwining and disengaging constantly - like mating bald eagles - then coalescing for one grand finale of all the flavours. It leaves you with a mouthwatering, ever-so-slightly charry pop at the end. It’s wonderfully intense and rollicking, speaking of place with its structure and forthright nature. Natural in all the right ways. So dense and punchy, it’s a bloody good time.
“First release of this wine. The block has been taken over by winemaker Dan Graham himself, and it has been run organically since 2014. About 12 months in oak, the new oak component a Russian oak barrique. About 30% whole bunch too. “I want to see Barossa shiraz a bit more refined, though I am not that big a fan of picking it early, it can be a bit insipid and underdone. I might have missed this just slightly in terms of where I want it, a bit beyond, and I don’t think I went hard enough on the whole bunch, but I am very happy with how my overall approach is shaping up”. Graham honed his craft at Jacobs Creek, though this personal project is a mile away in feel and style. Slurpy, hearty Barossa shiraz of dark fruit, dark chocolate, espresso and clove spice characters in perfume. The palate shows authority, a concentration and depth, yet also manages an appealing, slightly wild edge with briar and amaro-like character subtly woven in. Coffee ground tannins lend a lusty chew to the wine too. Good gear here; Barossa shiraz in full flight, without too much edifice.”
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Barossa Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Shiraz
- Serving Temp.
Sigurd is Barossa not-so-new-kid-on-the-block Dan Graham’s first step as an independent producer. Armed with vintage experience from around the globe and minimal intervention philosophies, we are excited about the wines and the man.
'Barossa'. This is Australia's key wine brand overseas, in the US especially. It's our riposte to 'Champagne', 'Scotch' and 'Barolo'. My mind conjures these images, in this order: Shiraz, Penfolds wine, Maggie Beer condiments. All of which can GET - IN - MY - BELLY! But there is so much more to the Barossa than first glance. There are fringe (and not so fringe) winemakers actively working to classify the valley's subregions, and this is a very worthy cause. From Moppa to Seppeltsfield to Marananga there's a lot of variation, and the styles produced can vary immensely. This is the next step in the vision of this region (which, let's face it, is a baby in the scheme of things), as it gets acquainted with its strengths, weaknesses and future opportunities.It's a region that's not sorry to produce the big, fruit-driven wine styles that make it so popular. So drink to the future of the Barossa, because it's as bright as any other region on the world stage.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Peppered steak with creamy mushroom sauce
- 1 tablespoon cracked black pepper
- 4 scotch fillet steaks, trimmed
- 50g butter, chopped
- 3 garlic cloves, crushed
- 200g button mushrooms, thinly sliced
- 150g shiitake mushrooms, stalks removed, thinly sliced
- 4 sprigs thyme
- 2 tablespoons red wine or beef stock
- 1/3 cup thickened cream
- mashed potato and baby spinach, to serve
- Rub both sides of the steaks with cracked black pepper and season with salt. Heat 30g butter in a heavy-based frying pan over medium-high heat. Cook steaks for 2 to 3 minutes each side until cooked to your liking. Transfer to a plate. Cover with foil.
- Add remaining 20g butter, garlic, mushrooms and thyme to pan. Cook, stirring often, until mushrooms are tender. Add wine. Cook until wine is almost evaporated. Add cream. Reduce heat to medium-low. Simmer for 1 minute or until sauce begins to thicken.
- Spoon mashed potato onto plates. Top with steak and spoon over mushroom sauce. Serve with spinach or salad.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...