Technical Details

  • 98% Shiraz
  • 2% Viognier
  • McLaren Vale
  • Alcohol: 14.4%
  • TA: 6.6 g/L
  • pH: 3.48
Order Now Download Tasting Note

2007 Shingleback Haycutters Shiraz Viognier

 

 

 

 "While the bouquet is more regional than varietal, the viognier contribution can be seen on the palate; even here, however, the wine is as much about texture and structure as it is about fruit flavours. Rating 89. Good value for money."

Reprinted with permission from James Halliday, Australian Wine Companion 2011

"The Shingleback McLaren Vale style is wholesome and satisfying. This reasonably priced shiraz viognier has inherited these house characteristics nicely. Berry, chocolate, spice and lightly floral aromas introduce a medium-bodied red of silky texture and easy, soft drinkability. A true crowd pleaser.. 4 stars."

Ralph Kyte Powell, The Age, Epicure, March 9, 2010

 "Oh yes! Damn, this is good - just about everyone will like this. It would be a great red to drink on a dinner date (unless you're drinking sauvignon blanc) it's so satiny and suave. The flavours are in the cherry-plum, blackberry, violet spectrum, and it oozes the kind of class you see all too rarely at this price. One of the great bargains of the year. Drink 2009 - 2012. 93 pts."

Big Red Wine Book 2009/2010, Campbell Mattinson & Gary Walsh.

"Medium-bodied with the Shiraz yielding a ripe, raspberry fruit nose and the Viognier contributing floral notes. There is some sweetness in the mouth with subdued oak and gentle tannins on the finish. Would be a deft match for shepherd's pie or hard cheese."

Jeff Collerson, The Daily Telegraph, Oct 13th 2009

"The Viognier adds a citrus edge to the rich dark berry nose and palate of this McLaren Vale red. There's a touch of oak and a fine-grained tannin finish that makes it a pretty good match to grilled steak or lamb or gourmet sausages. Rating 91."

Mike Frost, Courier Mail, Feb 5th 2010

Tasting note

Deep red. Primary fruit aromas of blackberry and strawberry are highlighted with nuances of orange peel and dark chocolate. The co-fermentation of the Shiraz with a small percentage of Viognier skins not only adds complexity to the berry fruit, but enhances the rich tannin structure. A full-bodied wine with luscious fruit, soft tannins and a long, lingering finish, which is lightly framed with fine grained American and French oak.

Awards:

  • Silver medal - 2009 New Zealand International Wine Show, Class 18a
  • 93 pts, Authors Choice – Big Red Wine Book 2009 / 2010, Campbell Mattinson & Gary Walsh

 

< Back to Haycutters