WINE TALK

Wangaratta Chronicle - North East Regional Extra - - FRONT PAGE - with ANITA

EV­ERY am­a­teur gar­dener has found out the hard way that buy­ing a plant you ad­mired at the nurs­ery, bring­ing it home and stick­ing it the ground is not enough to make it grow.

It’s nec­es­sary to curb your en­thu­si­asm, be re­al­is­tic about the site and the cli­mate and choose wisely to en­sure the spec­i­men is go­ing to thrive once its roots hit the ground.

It’s why de­mand­ing vi­gnerons take their site se­lec­tion so se­ri­ously in the first place, know­ing that soil will go a long way to pro­duc­ing the finest fruit for wine­mak­ing.

I don’t know much about pedol­ogy, or bi­ol­ogy, or any other science for that mat­ter, but I like to think thriv­ing vines go a long way to mak­ing tasty wines.

So I’m guess­ing the grapes used to make Warra­billa Wines Parola’s Lim­ited Re­lease Shi­raz are def­i­nitely happy campers.

Warra­billa only pro­duces the Parola la­bel in ex­cep­tional vin­tages and they say it’s the epit­ome of their style, with ex­tra­or­di­nary depth of fruit flavours.

The wine is hand­crafted and aged in new Amer­i­can oak bar­rels and cer­tainly has an im­pen­e­tra­ble colour; all deep and inky rus­set.

And it packs a punch when it comes to fruiti­ness, heady with aro­mas of plum, black­berry, earthy spice and oak, fol­low­ing through with gen­er­ous and lus­cious, dark berry flavour.

What’s also spe­cial is the tex­ture; silky, soft and vis­cous as it rolls slowly around the mouth.

This is for lovers of big, rich Shi­raz and it’s at 17 per­cent al­co­hol - (who needs to eat when have this kind of fleshy good­ness to en­joy?)

Visit the cel­lar door in Ruther­glen

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