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