This is a predominantly Round & Fleshy wine, but it shares structural nuances of Tone & Backbone as described in the tasting note below.
Tasting Notes
Full bodied with attractive blackberry and red cherry fruit, along with mint, floral and musk notes, finishing with smokey black pepper and licorice spice.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
TANNIN
Low
Subtle
Balanced
Pronounced
High
Tannin can range greatly in wine, but it is necessary to some degree, and a necessary constituent for red wines to age well. In high amounts, it can cause a drying affect, which is sensed mostly on the gums and tongue. Tannin is a natural preservative extracted from grape skins, otherwise known as polyphenols that are micronutrients and antioxidants with potential health benefits.
ACIDITY
Soft
Subtle
Balanced
Pronounced
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
14.5%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Finding inexpensive, yet complex wines makes us smile.
GRAPE VARIETAL(S)
Shiraz
96%Shee-RAS
Syrah is widely planted throughout the world, but that was not so until the late twentieth century when Syrah was principally grown in the Rhone Valley and, as Shiraz, in Australia. Stylistically, the Palate Character of Syrah can vary depending on ripeness from a rich Round & Fleshy, Tone & Backbone, to a Powerful & Extracted. The flavors and aromas can also vary with a dark, sometimes sweet, fruit character, varying amount of spice, floral, and earth, and smoke, and meaty aromas and flavors.
Viognier
4%Vyo-NYAY
Viognier almost went extinct in the 1960s, but has enjoyed a resurgence in popularity. Although grown around the word, it is most famous for the full bodied intensely aromatic floral white wines with a sometimes oily texture grown on granite terraces in Condrieu, and small amount to Syrah in Côte Rôtie, just north of Condrieu, adding aromatic complexity.
Tony and Susie Parkinson launched The Chook (Australian for chicken) in 1988 when they purchased land on the rolling foothills east of McLaren Vale, with the goal of making approachable, varietal wines of distinct character.
The Parkinsons partner with winemaker Alexia Roberts to make wines with a focus on varietal expression from the top growing regions in South Australia, including McLaren Vale, Langhorne Creek, and Padthaway.
The region overall offers a perfect climate for vine cultivation, with plenty of sunshine in the summer months and mild winters with a good amount of rainfall. Langhorne Creek is one of the oldest wine growing regions in Australia, with the first vine plantings dating back to the 1850s.
Blackberry
Smoke
Licorice
