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2016 Clyde Park Shiraz

Clyde Park

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Our Price: $32.99 / bottle (RRP: $40.00) Case: 6 x 750ml

'Black fruits, pepper, spice, licorice and tar all keep each other in a rugby scrum, as much savoury as it is fruity.'
95 Points - James Halliday

  • Clyde Park Vineyard was established by Gary Farr in 1979 in the premium Geelong sub-region of Bannockburn when Chardonnay and Pinot Noir were planted on the property.

    Everything about this young Shiraz oozes exuberance – bright crimson purple, strong spice laden aromas and silky seductive palate texture.

  • WINEMAKER'S NOTES

    From two separate parts of the vineyard. Block E is a very steep north facing slope, with thin (40cm) black volcanic clay-loams overlying fractured limestone and littered with large basalt stones. Block G is an almost flat section at the top of the property, with heavier black cracking clay loams over limestone. Both sites are very tough and limit shiraz’s tendency towards vigour, giving low yields, and concentrated, structured wines.

    TASTING NOTES

    We are always surprised by the darkness of the flavour spectrum in the reds from Clyde Park. Its part climate and part sheer concentration of flavours magnifying their intensity. Strong nose of lifted dark spices, five spice and pepper. More fruits pure than previous vintages we have seen with no meaty roasted notes and the better for it. Pretty purple and red fruits lie beneath the layers of spice. Medium and beautifully balanced this silky, milky textured young beauty is hard to stop drinking. No need to anyway. Fresh ripe raspberry, boysenberry, pink florals, musk lolly and baking spice fill the mouth backed by vibrant acidity. Well represented tannins will support time in bottle but they are so fine and silky that they alone seduce you to return and drain the glass. Ultra-refined cool climate Shiraz.

  • REVIEWS

    'Dense, deep colour with just a glimpse of crimson on the rim; an ultra-powerful shiraz, showing little sign of its 11 months in oak; black fruits, pepper, spice, licorice and tar all keep each other in a rugby scrum, as much savoury as it is fruity. That all this came from 13.5% alcohol is breathtaking, and redoubles the case for very, very long cellaring.'
    95 Points - James Halliday



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