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Country of Origin & Region


Australia, Bendigo

Water Wheel

Water Wheel Shiraz 5 Rounds 2013

90 pts Tanzer/Vinous - Open-knit, emphatically fruity and ready to drink, finishing with very good breath, supple tannins and lingering sweetness.

Tasting Notes

Bright purple in appearance. The nose is complex with blackcurrant and cherry / plum characters apparent. The palate is well balanced with obvious berry and savoury flavours. There are silky tannin characters and a persistent finish complementing the generous length.

Awards, Reviews and other Notes

90 pts Tanzer/Vinous
Opaque ruby. Aromas of ripe black and blue fruits, licorice and dark chocolate are energized by a peppery nuance and a hint of allspice. Dense, round and seamless in the mouth, showing very good depth to its blackberry and cherry-cola flavors. Conveys an appealing sweetness on the long, broad finish, which features round tannins and a touch of smokiness. -- Josh Raynolds

88 pts James Suckling
Fun red with smoky, spice and berry character. Full body, soft and round. Easy.

87 pts Wine Advocate
Deep garnet-purple in color, the 2013 5 Rounds Baringhup Shiraz gives aromas of cherry pie, wild blueberries and mulberries with hints of vanilla and mocha. Very fresh and spicy in the medium to full-bodied mouth, the racy acid line cuts through the spicy blackberry flavors with just enough plush tannins to give needed texture in the finish.

Winemaker Notes

Soil is deep ripped before planting. Vines are spaced at approx one metre, with around 20 buds per vine, and hedged trellised, exposing the grapes to the sun to achieve maximum ripeness. They are cane pruned one year in four followed by three years of spur pruning. All vines are irrigated from the nearby Loddon river with ground level mini sprays. Red wine grapes are planted on heavy clay soil with pieces of limestone present in the soil. Usual crushing to open fermenters, pumped over in the morning and plunged 3 times during the day. Fermented at 18-20 deg. C for about 7 days, then pressed shortly before dry. MLF occurs naturally in barrel with the wine racked 3 or 4 times.

Chemical Analysis




Alcohol %: 15%
Total Acid:
Free/Total Sulfur:
74/108 mg/l
Residual Sugar:
0.61 g/l




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