Description

HISTORY:
First released in 1960; was temporarily discontinued during Australia’s white wine boom in the 1970s; originally intended as an “Australian Burgundy” style of medium body wine; now revived as a Shiraz-Mataro blend, appreciated for its traditional style.

BLEND & AGING:
Aged in American and French oak hogsheads (mostly seasoned oak, small % new oak); maturation around 10-12 months.

AROMA (NOSE):
Pronounced berry fruit aromas (red currant, strawberry, plum etc.), spice, oak, subtle herbaceous notes/olive leaf; some vintages show a hint of smoke or vanilla.

TASTE (PALATE):
Medium-to-full body; noticeable tannins that are mature; acidity balanced; smooth but with strength; overall approachable.

FINISH:
Quite long finish; fruit, oak and spice linger; slight undertones of wood-sugar or herbal notes in the tail.

FLAVOR:
Rich, full fruit flavour; red and dark fruit profile; Mataro adds structure and complexity; oak support without dominance; interplay of fruit and spice.

FOOD PAIRING:
Pairs well with grilled meats, red meats (beef, lamb), spiced dishes, barbecue, rich sauces; also with matured hard cheeses

历史:
最早年份 1960 年推出；在澳大利亚白葡萄酒流行期曾一度停产；之后以 “Australian Burgundy” 式的中等酒体风格加上 shiraz + mataro 混合重新受到欢迎。

调配与陈酿:
在美国与法国橡木桶中陈酿（hogsheads），多数为熟桶（seasoned oak），少量新桶；陈酿时间约 10-12 个月。

香气:
果香突出（红浆果如红醋栗、草莓、李子等），还有香料、橡木香、微妙绿色植物／橄榄叶调；部分年份带有淡淡烟熏或香草味。

口感:
中至厚酒体；单宁明显但成熟；酸度适中；口感较为柔滑但有力量，整体平衡易入口。

余韵:
余味相当持久；果味与橡木香、香料尾调留存；尾段带有微妙木醇或草本气息。

风味特征:
果味丰满、饱满，有红果与深色果实风格；Mataro 提供结构与多样性；橡木味支持但不过头；香料与果味交织。

搭配建议:
烤肉、红肉（牛、羊）、带香料的食物、烤架菜肴、浓酱汁菜都很搭；成熟硬奶酪亦佳。