SHW 2004 Shiraz / Sangiovese

It may be either fitting or horrific that I choose, as my first post, a review of the 2004 Southern Highland Winery Shiraz Sangiovese. Primarily because even though I have a distinct affinity for wine and the knowledge of it, I am mostly through the bottle and it is late. I also run the risk of having a reader (should there be one) think that this is a wine blog, which would be the current transcendental perception, only. There will be many entries on wine, but also on just about everything else from my current disdain for bad management to my pursuit of purchasing a Mercedes SL-500. So we shall see.

Let me start with a little background of the varietals. Shiraz is considered the 'workhorse grape' of Australia producing everything from light, sweet blush wines to fortified "ports" while Sangiovese is touted as the backbone of the Chianti blend. -society of wine educators

TRANSCENDENTAL GRADE: 4 out of 7 chakras

TRANSCENDENTAL STEVE (TS) REVIEW
On the nose there is most apparently to me aromas of raspberry, lavender and jam with spicy notes beneath.Also just a hint of earth and fungal notes. It is fruit-forward and acidic, to a point, However as the taste lingers you'll find the residual effects of the acidity linger too. I find this wine medium-bodied with

SHW WINERY TASTING NOTES
60% Shiraz + 40% Sangiovese

Grapes Picked
Sangiovese harvested April 2006 Shiraz harvested April 2006

Winemaking
The Sangiovese grapes were transported to the winery and crushed directly into an open stainless steel vessel. Warm fermentation at 28c for the complete 10 day ferment with a daily pumpover; this is a traditional old world winemaking technique. The shiraz followed, the batches were kept separate. The shiraz was fermented at 28c for a period of three days, cooling was applied to bring the ferment down to 22c for a further 10 days. During the ferment the shiraz was pumped over daily as well a malolatic culture added. Once both parcels were complete they were pressed off into stainless steel tanks. Following bench blends the 60% shiraz and 40% Sangiovese blend was selected, the wine was then racked and filtered. After six months the wine was balanced and prepared for bottling.

Region*
Australia's cool-climate regions are gaining world-wide pre-eminence. One such region is the Southern Highlands of New South Wales. The wines from this region have distinctive characters, elegance and varietal definition traditionally found in the world's classiest most elegant wines. Emergence of the region has occurred over a short period when recently the Geographical Indications Committee of the Australian Wine Board declared that it was a viticultural region of cool-climate significance. Vines were first planted in the region during the 1870's. It has only been in the last fifteen years that serious plantings have been undertaken again. The region now has sixty vineyards and eight wineries/cellar door.

A booming tourist destination just an hour down the M5 from Sydney Airport lies potentially one of the most exciting wine destinations in NSW. The Southern Highlands is yet to determine its best varieties, (that's how new it is!) early indications of outstanding wines from chardonnay, sauvignon blanc, riesling, pinot gris, pinot noir, merlot and some notable wines from cabernet sauvignon.

Southern Highland Wines Estate is situated near the delightful village of Sutton Forest on the Illawarra Highway. Our location is a tremendous asset, just over an hour from Sydney and Wollongong and under a leisurely two hours from Canberra. The extensive complex at Southern Highland Wines extends a warm welcome to all visitors, the tasting room is open for your discovery between 10.00am and 5.00pm every day.

*as stated on the SHW website