BOUQUET An assortment of gamey aromas: cured venison, the sweet scent of bresaola and Finocchiona... not forgetting Australian meats such as kangaroo ham. Redcurrant, raspberry, cherry and dried herb crust.
TASTE Medium-bodied, well balanced. Appetizing, juicy ... notes of ground black pepper, red spices (Hungarian paprika) and cumin. Traces of oak (cherry) and dusty tannins tending to chalky. Fruits evident, but the savoury attracts more attention (glazed meats, green olives, capers). Yet another manifestation of the aromas and structure of Shiraz obtained from a cooler climate and aging in French oak...all under Penfolds' supervision.