Got a nice shiraz today, from Coonawarra, which is on the border between SA and Vic somewhere between Nooracorte and Mount Gambier. Sort of around the "mediterranean" climate zone in SA, at a stretch, probably microclimates on the vineyards.
It's aged 11 years, very little acidity left but strong notes of leather and ginger (powdered, not fresh), iron sort of. Present, but not overbearing fruit cake vibes kind of brandy-like. Definitely cloves.
It is very christmas.
In terms of pairing, I'm enjoying it on its own but possibly some salami or beef jerky/biltong. It's hard because there's almost no acidity so the pairing probably shouldn't be high in fat (salami is pushing it). Possibly some dried fruit, definitely a fruit cake cos of the tasting notes.
#winestr
