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Thedrinkshop.com Limited (“the Company”) was placed into Administration on 18 January 2023, with Adrian Paul Dante and Joanna Kim Rolls appointed as Joint Administrators. Adrian Paul Dante is licensed to act as an Insolvency Practitioner in the UK by the Institute of Chartered Accountants in England & Wales and Joanne Kim Rolls is licensed to act as Insolvency Practitioners in the UK by the Insolvency Practitioners Association. They are bound by the Insolvency Code of Ethics when carrying out all professional work relating to an insolvency appointment.

The affairs, business and property of the company are being managed by the Joint Administrators, who act as agents of the Company and without personal liability.

Any queries relating to the Company or the Administration should be made to the Joint Administrators via the Administration team, mark.percival@opusllp.com and adam.seymour@opusllp.com.

Grant Burge - Daly Road Shiraz Mourvedre 2012

Intense Nose
Grant Burge - Daly Road Shiraz Mourvedre 2012

Country of Origin

Australia

Key Information

Grape Information

Other Information

  • ABV14%
  • Food MatchRed Meats
  • Food MatchRoasted Dishes
  • Grape TypeMourvedre
  • Grape TypeShiraz/Syrah
  • Vintage2012

The Daly Road has a deep garnet colouring with flashes of royal purple suggesting the youth of this wine.

The nose is intense with rich black forest aromas, blackberries and blackcurrant, dark juicy cherries with rich chocolate fudge cake and lashings of vanilla cream.

Further complexities of old leather notes and earthy aromas of autumn leaves and damp soil.

The palate is equally intense with dark berry fruits, dark cherries and blackberries complimented by cinnamon notes, chocolate covered coffee beans and raspberry liquorice.

The earthy aromas also continue onto the palate with hints of dried oregano, basil and a touch of mint.

A wine with elegant and silky smooth tannins and incredible generosity of flavours that linger long after the wine is gone.

81% Shiraz, 19% Mourvedre.

The different grape varieties were fermented separately in a combination of 7 and 11 tonne open fermenters. Fermentation was generally complete after 7 days, during which time the fermenters were pumped over 3 times daily. After the completion of the fermentation and the secondary malolactic fermentation, the wine was blended and matured in a combination of American and French oak hogsheads for 18 months.

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