Shiraz buying blow

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Shiraz buying blow

Any fashion-conscious person knows that apparel speaks louder than attitude, but not all of us care. In fact, and despite a world filled with advertisements covering the latest trends and the pressures associated with the same, some of us just like to wear whatever we want. Our world is fast becoming a slave to trends and idolising celebrities, which sets my teeth on edge. Wine, sadly is suffering from the same fashionable problem and in particular Australian Shiraz. Thankfully, wine producers and Aussie critics are respected rather than idolised although I see no harm in a few James Halliday posters being pinned to our walls. More seriously, and particularly through social media channels, Shiraz is taking a fashion bashing which is unjust. It is widely acknowledged that social media has had a huge impact on our society — some for the better but equally, it can be a rather unpleasant curse. I completely understand the need for progress, and I would strongly advocate the necessity for our industry to adapt to climate changes, packaging, and all manner of frailties which continue to be ignored. Ultimately, the wine producers must make the change. Pierro should be congratulated whereas, and to get to the thrust of my communication, those who preach grape fashion and more importantly belittle with their inept and uneducated tweets, posts and or statements should receive a suitable punishment. Perhaps winter vine pruning without the use of clippers — a fitting punishment for their crime I would say. That said, and to offer balance, wine commentary on some social media platforms can be fascinating and highly educational. I acknowledge that the wine industry is tough, and many UK independent wine merchants struggle to make ends meet - this is sad as we must provide for our families. What is the problem with Aussie Shiraz? Is it synonymous with big, bold styles only? Perhaps the natural wine movement has taken the limelight? Even a desire for freshness, as opposed to the once-widespread heaviness of oaky, alcoholic bottles. Is The Vinorium deemed to be old-school and not worthy of mention as we advocate, and openly so, the greatness of Aussie Shiraz? We are the voice of some four-thousand, global customers who love Aussie wine, and mainly Shiraz. Statistically, we have sold some , bottles of high-value Australian Shiraz since January , which is strong evidence that, and despite opposition, Shiraz is here to stay. Who better else to offer perspective than a collection of our winemakers? Which is also a great way to introduce some of our newest friends… We sent each producer a tough list of questions and here are their views. Back then Shiraz was very, very much out of vogue Cabernet was King. In those times people growing old super-low yielding dry grown SA Shiraz could just about not give the fruit away. Some bright spark came up with the idea of Shiraz muffins!!! There was even a government funded vine pull to encourage people to remove those year old plantings! Whenever we mentioned to industry people about planting Shiraz we were laughed at. How times have changed We have really seen two styles come and go over the years. First it was all the bottled sunshine style then the 'Parker Style' era and slowly it has evolved to more balanced, juicier, moderate alcohol styles. The evolution of our growing and making really has been a slow transition. We start with super clean fruit that is not full of agro chemicals, moderate potential alcohol as a result of our cool high-altitude site, lots of minerality from our old granite soils and amazing abundant acidity and tannins We have not set out to 'make a style,' just what the vintage and vineyard gives us year on year. Stylistically we see spice, mineral, earth, graphite and sometimes a big hit of pepper and dark fruits in the wines. Year on year they change but the framework remains true to site and times. Being totally the masters of what we use as our base ingredient is to us a huge advantage Not really too many fashion trends that I feel are valid for here Not a fan of the extreme 'natural' wines read Here we work with fruit that is right at the outer margin of ripeness but on the right side of ripeness I like to say to people we make 'lower case' natural wines I think most people will probably be coming from a similar angle for future trends Freshness and drinkable styles. The big advantage for here is that we can achieve that with ease without resorting to earlier and earlier picking dates and lots of added acid. American oak was pretty dominant, though many winemakers like my father and uncle used larger format barrels L so the wines were integrated. I guess this moderate style changed in the early s with slightly riper harvesting and greater use of smaller format French oak L. This method created bigger wines, yet the better ones were still very refined. More than a few Aussie makers went further, picking super late and essentially rehydrating the ferments. Ungainly fruit and jam bombs adored by the uncouth. There is definitely an impetus to minimise inputs in grape growing and winemaking. I believe though to be able to make pared back wines you first must understand how to make conventional wine - kind of how Picasso first practised realism before moving to cubism and surrealism. It was nearly on par with Tassie pinot. Our new vineyard will be managed organically and possibly use some non-spiritual elements of biodynamics. I practiced this in the early days of Glaetzer-Dixon, similar to the classic shiraz-viognier wines. I find pinot gris integrates more completely, lifting aromatics and creating a plushness to the palate. I think the great melange of Aussie shiraz is our strength. The early years, by default, were generally about the place where it was grown resulting in wines which showed the vineyard in the wine. Looking at the industry the biggest move and number one preference for most people is to move away from herbicide using the vine for weed control. Current trends in the industry are to have lighter more refreshing styles of wine, it seems like the heavier, high alcohol, fuller flavoured, oak driven styles are taking a back step and sulphur levels are being toned back too. This is such a wonderful step forward for wine, more styles make it more interesting which flows on to the consumer for more excitement. For me, great wines come from great vineyards and fun wines come from fun people. I like all wines so long as when they are being consumed they take me to a place where the terroir stamps its DNA on the wine or the personality of the producer is transcended into the glass to take you on a journey. That being said there are still some wines of the world that are absolutely amazing that follow conventional practices, I still enjoy these wines very much indeed. How would you describe its style and its unique place in the vast world of Australian Shiraz? And by the way, are you planning to introduce a similar bottling with other varieties? The wine is just bottled without any SO2. Have your personal preferences of Shiraz changed over the years? Are you swayed by any fashions? Fashion is the greatest, it puts the pressure on for change which brings new things and excitement to the wine industry. Where would you like to see Australian wine heading towards, both as a winemaker and a consumer? Is there anything that excites you looking into the future as a winemaker? Anything that you would like to experiment with - any particular styles, techniques, concrete eggs perhaps? Experimenting with planting new vineyards, using new varieties. It is a multi-clonal selection e. We are currently running an organic trial to determine what change it makes to the vineyard, and the fruit, and then will decide whether to keep pushing in this direction. Flavour ripeness is the ultimate result we are striving for, and sugar level is only one part of it. McLaren Vale is a warmer region, whilst we benefit from the cooling sea breezes of the Gulf of St Vincent, Shiraz can result in Is Kay Brothers considering moving towards the aforementioned? Soils are quite shallow and vary from gravelly alluvial sandy loams, red loam and small sections of heavy clay. In terms of winemaking, the evolution at Kay Brothers has been to adopt a more balanced oak regime with wines remaining a lesser time in oak, and we utilise bigger format barrels i. All-in-all, Kay Brothers are not swayed by fashions and clearly have no intention of changing their style. Has this affected sales? Stuart McCloskey. Going from a niche product in the 40s to one that now dominates the Australian market. With exceptions such as those from the Hunter Valley, most of the early shiraz wines were made from fruit once destined for fortified wine production this still happens today in some warm climate areas. The shift in planting in more suitable areas for table wine production coincided with the rise in popularity in red wine in the domestic and international market and more thought was given to producing the best red wines possible. A testament to the quality of early shiraz wines in the country. The 70s saw a rise in small producers planting in new areas without fear of experimentation, then the 80s and early 90s saw a boom in cool climate plantings. Many of which lay the foundation for the best example of that style today. What excite you as a winemaker and a consumer? Though I do drink plenty of fuller bodied examples in the cooler months. The Springs Syrah must surely showcase a style which you always wanted to make. How would you describe its style and its unique place in the vast world of Aussie Syrah? Next week we carry on with our Aussie Shiraz focus as we are keen to share more views from our winemakers and customers too. On a sober note, we spoke with Mark from Purple Hands this week regarding the awful bushfires. We were shocked to learn that over 1. Smoke and debris from the continued fires have travelled across the Tasman Sea to New Zealand, some 2, kilometres. These are deeply worrying times and we send our very best wishes. Fear knocked at the door. Faith answered. As part of our commitment to responsible drinking, please confirm you are over Yes, I am 18 or over. No, exit. Javascript must be enabled for this site to display correctly. Skip to Content Home Blog Shiraz is here to stay. Shiraz is here to stay. Shiraz is here to Stay. What did Nick Glaetzer have to say? The team and I have been spoilt rotten with his samples a Pinot Noir vertical from to was incredible. Josh works with central Victorian fruit from outside the family winery to craft his own collection of low-intervention wine. Quite brilliant. Best practices…? The future? Explore our collection. Welcome As part of our commitment to responsible drinking, please confirm you are over Yes, I am 18 or over No, exit. Shiraz is here to Stay Any fashion-conscious person knows that apparel speaks louder than attitude, but not all of us care.

Fog Head 2007 Blow Sands Syrah (Monterey)

Shiraz buying blow

According to the bottle, the Casella family has been making wines for three generations. Their winery is located in the town of Yenda. For this review I had help from my good friend Allen who has helped on several other reviews. His keen palate is always welcome! In appearance, this wine is dark plum in color. Just a little light shines through, giving soft red reflections in the glass. Lots and lots of narrow drips slid quickly down the sides of the glass immediately upon pouring. When we gave this wine a sniff we both noticed a good whiff of alcohol in the aroma. Yellow Tail Shiraz alcohol content We were expecting it to be quite higher and were surprised when we read that it was only The aroma is quite pronounced in intensity. We picked up scents of blackberry, tobacco and a cinnamon like spiciness. While that may sound interesting, there was also a very medicinal quality to the aroma that I really did not like. When tasting Yellow Tail Shiraz we felt there was an immediate and somewhat harsh bitterness to the flavor. The taste lacks any red or black fruits and evolves into a burnt caramel flavor just prior to the tannins kicking in. When we were discussing this, we wondered if maybe this wine was too young or had an issue during the aging process. The vintage we were tasting was the Tannins were washed out. We noticed a little grip that was mildly felt on the tongue, but that was about it. The aroma was off-putting and did nothing to help the flavor. Even with some time to breathe, there was no noted improvement. Have you tried Yellow Tail Shiraz? If so, please Leave a Reply below. Were we off? Did we get a bad bottle? The cork was fine when we pulled it out. Hi, I'm Jon! Back in I started Honest Wine Reviews to share my reviews of wine and wine clubs. Fast forward to today and my reviews have been viewed over 1. I've reviewed over wines, so be sure check for a review before making your next purchase! Its not being brewed long enough as its far too sweet Heather. The Yellow Tail Shiraz is so so good. I personally adore the tart full-bodied feeling in my mouth from first sip to last. The bottle I have now is year I have only had recent wines from The one I tasted was the vintage. In this case, we found that the wine tasted a bit young at the time. And, it also could have been that some unwanted stems got in there… Lots of variables, really. Anyway, happy to hear you found a wine brand you enjoy and thanks for visiting Honest Wine Reviews! I bought Yellow Tail, wine for about 10yrs 2 bottles a week. Did not eat or drink…was not sure what made me sick. On the 3rd day I tried to finished the wine. Got real sick again…bingo it was the wine. The wine is shipped in bladders, inside the containers I think. Honolulu HI. I am no expert and my preferred colour of wine is white. However, I really liked the Yellow Tail Shiraz It has an aroma that entices and the taste of cinnamon and berries lingered in the mouth. The best part is I got three small reds for a fiver from Tesco and one of them was this one. I hate this wine and their stupid spamming commercials in the Puppy Bowl. Literally wouldnt buy it just from that. With that said, no one likes struggling with opening a bottle. I love this wine, we have been drinking it for 15 years. I feel. I believe opinions would change if you told people it cost more than it does. Wine is truly personal and good to hear you found a go-to that you enjoy. Nothing wrong with that… Cheers! We have many friends who visit and also enjoy your wines. We used to buy it at Costco where a gentlemen told us how much he enjoyed the wine and we took his advice. We have been purchasing the Merlot and Cab as well in the 1. We generally pick up bottles each month. Recently, we bought some that had screw on lids and found that the flavor of the wine was not as good as it has always been. What happened? Can we have the corks back? They may have a way for you to contact them with your concerns. Drinking a in is a bad idea. Try in Yellow Tail Shiraz is the 5th most popular wine in the United States, and is rapidly growing in popularity around the world. Like most people, I bought this on a lark, with low expectations. Anyway, I thought your review was fair, and many people will have a similar experience, although getting a fresher bottle would have made sense. I just felt the review should have noted how unbelievably popular the wine was, and perhaps some consideration as to why. Barefoot is the king of sales, and Franzia oh god outsells it as well. Scrap wines like Apothic sell well too 8 , I assume because of how prominent their displays were at Walmart and Target. Mixed reds, like Apothic, are undrinkable for me. That wine got a great review on this site, which confirms my suspicion. Yellow Tail Shiraz is way too exuberant for people that prefer subdued and indistinct wine. Well, to be fair, I only tried their cabernet and merlot, and both were horrible. So, clearly, the popularity of their shiraz is not simply price, because their other wines are the same price, and no one buys them. Many places only stock their shiraz now as it should be. I think their other wines damage the brand. Thank you for taking the time to create these reviews. My guess was that Yellow Tail would beat most shiraz out there. It would be interesting if you bought a fresh bottle, and found a friend who liked tart things to see what they thought. I appreciate the fact that you spent the time you did to write such a comprehensive comment. Consumers who read this review now have even more information to go by, when they make a purchasing decision. I firmly believe that multiple opinions are better than just my own. I just tried this — the I thought it tasted like cough syrup!!! Would never buy again. I absolutely love this wine : I am gluten-free because I have to be and I have never had a problem with this wine and I l9ve the taste!! Thank-you, Jon, for letting me know why! We go through a lot of wine here at home, buy each of these by the case so they are always on hand. Good choices…. I really love this wine. I agree with Jill. Maybe it was a bad year. I have not tired the Shiraz version, but no other reviews I have read are in its favour so I have skipped it all together. I had some a year ago that was good. I wonder if this year was bad? It has been a long while since I had the wine but recall good berry flavors and no smell of alcohol at all. Probably the vintage. Or maybe it was kept too warm. I had that experience with another of the budget priced red wines at 8. It was only one small glass. Maybe was bad year for budget red wines. Thanks for commenting Jill. I think you are right. The older years are rubbish. That being said, when I have found the or versions of the YT Shiraz I have been greatly dissapointed. Upon checking out the YT website, I discovered the winery reccomends driinking their wine young. The younger the better! Now I only drink YT or and I am always pleased. Thanks for the comment, Miss Jonell! I used to like most of their wines. I am no wine expert but I can tell when there is a change in the taste. Lately I began to notice a sharp, thin taste no substance, hope that makes sense. I have just bought a Merlot and Shiraz. I have just tasted the shiraz and its bitter. Your email address will not be published. Yellow Tail Shiraz Review In appearance, this wine is dark plum in color. Finish was short to medium. Thanks for commenting Heather! Over priced rubbish. Very harsh. It should be half the price. Thanks for the comment and sharing your thoughts, Christie! Thanks for commenting Lee! Thanks for commenting, Marc. That definitely does not sound like a good experience… Yuck! Hi Gopi and thanks for the detailed comment! Thanks for commenting John. Cheers and thanks for visiting my site! I must have a cheap taste. No matter what, I appreciate your comment Mark… Cheers! Thanks for sharing your thoughts, Keith. Hi Jeanie and thanks for commenting! Hope that helps and thanks again for visiting Honest Wine Reviews! Andrew, Thank you so much for taking the time to leave such a well thought out comment! They make Honest Wine Reviews even more honest. Again, huge thanks! Glad to be of help! Good choices… Cheers! Thanks for commenting Caitlin! Cheers to you! Sorry Yellow Tail! Leave a Reply Cancel reply Your email address will not be published. Toggle Menu Close. Search for: Search.

Shiraz buying blow