美味しいワインと出会う旅

CP90　オーストラリアでも比較的涼しいモーニントン・ぺニンスラで作られるシラーズです。この地方はピノが有名ですが、このシラーズも良いですね。

どちらかと言うとミネラリーで硬質感のあるシラーズです。ラベルにはシラーズと書いてありますが、このリザーブにはヴィオニエがブレンドされていると蔵元のホームページに載っています。

色は濃いめの澄んだガーネット、香はプラム、グローブ、胡椒、肉、味わいはこの手のワインにしては強めの酸と、エレガントな果実味、硬質なタンニン、強いミネラル感、全体に引き締まったワインに仕上がっています。涼しい土地ならではの繊細さが良く出たワインだと思います。

下の写真は2004年の3月に私が訪問した時の写真です。 

Current Vintage – 2005

Winemaking
This is only the fourth Reserve Shiraz that we have released. The other years were 2000, 2003 and 2004. Vintage in 2005 was two to three weeks early, producing possibly the best Shiraz fruit grown at Paringa Estate. 2005 saw a small addition of a small amount of viognier fruit that was co-fermented with the Shiraz. The wine was then aged for 15 months in new French oak barriques prior to bottling.

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Wine Notes
The bouquet has Paringa Estate’s distinctive cracked black pepper/spice characters combined with subtle Viognier aromatics. The palate has rich spicy blackberry and plum characters, combined with firm fine grained tannins that provides excellent structure and length that will reward careful cellaring. An outstanding wine from a special vintage.

Technical Notes
Harvested: 28th & 29th April 2005
Brix at Harvest: 24.5°
Total Acidity: 7.2gm/l
Wine pH: 3.37
Alcohol: 14.5%
Cellaring: 6-10 years
Winemaker: Lindsay McCall

Reviews
“A highly aromatic and very complex bouquet; a hint of viognier underscores both the aromas and flavours, making precise description an even more difficult task. American winewriters would need a large page to cover the black pepper, plum, cherry, spice, licorice and apricot that I can detect; then there is the oak. I am a babe in arms compared to Americans when it comes to florid descriptions.”

Rating 96/100
James Halliday, Australian Wine Companion, 2008 Edition