Ross Estate Reserve Shiraz 2005

92 pts Robert Parker Jr.'s The Wine Advocate - Plush palate feel, there are gobs of flavor and enough silky tannin for this elegant Shiraz.

Tasting Notes

Dark crimson red in colour with brick red hues. The nose exhibits aromas of dark blood plums, blackcurrants and blueberries, with sweet vanillin nuances from the predominately American oak maturation. These flavours are also evident on the plate, which has a round, mouthfilling richness. Gamey, meat flavours add to the complexity and the tannins are very silky, which carry through to a length that lasts and lasts. Drinking well now, but has enough structure and fruit weight to last for a decade in a cellar.

Awards, Reviews and other Notes

92 pts Robert Parker, Jr. #173
It offers additional complexity aromatically with espresso, licorice, plum, blueberry, and smoky, gamey notes making an appearance. Medium-bodied with a plush palate feel, there are gobs of flavor and enough silky tannin for this elegant Shiraz

92 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.

91 pts Stephen Tanzer 2007
Inky violet. Ripe raspberry and blackberry aromas are complemented by exotic Asian spices, vanilla and smoked meat. Fleshy and sweet, with a subtle violet pastille quality to the deep dark fruit flavors. Supple tannins build on the long, spicy finish, helping to focus the lush fruit. Sexy stuff.

90 pts Wine Spectator Magazine
Dense in texture, with focused, chocolate-scented fresh plum and spice flavors, which linger against firm tannins on the well-formed finish. Needs time to soften the edges. Best from 2010 through 2015. 500 cases made. –HS

Winemaker Notes

THE GRAPES Batched for this wine were carefully selected from our vineyards in Lyndoch and Tanunda. THE 2005 VINTAGE provided good growing conditions, ensuring full maturity of all varieties of grapes in a warm dry season. Harvest took place in late March 2005. The grapes were harvested at optimal ripeness, in order to fully display their individual characteristics. FERMENTATION took place in open-fermenters and the wine was kept on skins and pumped over twice daily for a week. The free-run and pressings were immediately blended together and transferred into 35% new and 65% old American and French hogsheads to complete fermentation. The wine was racked and then returned to barrel for a further 12 months maturation, before a final racking prior to the further 6 months in oak. Only the best vineyard blocks and barrels were used for this wine, with some careful bench trials being assessed before final blending. Each wine being kept separate till the final rough filtration and bottling at the on site bottling line.

Chemical Analysis

Price

SKU

Varietal

Alcohol %: 14.5%
Total Acid: 7.1
Free/Total Sulfur: 27/75
pH: 3.43
Residual Sugar: 1.7

$36.99

7029

Shiraz