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e.g. : beef, steak, seafood, fish, pasta, lobster, cheese

Country of Origin & Region


Australia, Heathcote region

Eppalock Ridge

Eppalock Ridge Shiraz 2005

90 pts Wine Enthusiast Magazine - Ripe developed side on the palate, with dates and plum pudding

Tasting Notes

The 2005 shiraz is inky blue and purple in colour. The nose is densely packed with marachino cherries, leather, licorice and briary aromas. The full bodied palate is generous with plenty of sweet, ripe fruits, drying tannins and fine cleansing acidity to keep the palate fresh and has well integrated French oak.

Food Accompaniments

Drink this wine with a great piece of rare beef rib or beef bourguignon.

Awards, Reviews and other Notes

90 pts Wine Enthusiast Magazine
Starts off cedary and meaty. Then shows a ripe developed side on the palate, with dates and plum pudding, a creamy, open-knit texture and supple tannins. This seems to be maturing rapidly, and is probably best consumed over the next several years.

89 pts Stephen Tanzer’s International Wine Cellar (JR)
Ruby-red. Ripe cherry and plum aromas are complicated by roasted coffee and licorice. A bit sullen on the palate, showing chewy dark berry flavors, firm tannins and a late note of bitter chocolate. Became fresher with air and developed a seductively spicy quality, but this is clearly not in the mood to offer much right now.

Winemaker Notes

Grapes crushed and destemmed into small open top fermenters (1.5 tonnes) Must is left to cold macerate for 36 hours before yeast is added and fermentation begins. Ferments are pumped over once a day for 2 weeks then allowed another week of contact before gentle pressing in a horizontal basket press. This method is how we achieve the soft silky tannins. Pumping over or plunging multiple times a day releases too many aggressive characters. Pressings are so sublime they are added straight back to the free run juice.

Chemical Analysis




Alcohol %: 16.3%
Total Acid: n/a
Free/Total Sulfur: n/a
pH: 3.64
Residual Sugar: n/a




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