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2011 Thorn Clarke Shotfire Cabernet Shiraz Blend

Retail: $19.99

$14.99

per bottle

Rating
90 Pts Wine Library

Color
Red

Size
750 mL

ABV
14.0%

Closure Type
Cork

Vintage
2011

Varietal(s)
Cabernet Sauvignon, Syrah / Shiraz


Organic

BioDynamic

Collectable

Kosher

Sparkling

Dessert


Taste

currant, blackberry, cherry, bell pepper, olive, asparagus, spice, ginger, oak, vanilla, blueberry and strawberry

Nose

currant, blackberry, cherry, cedar, cigar box, spice box and dark fruit

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90

Wine Library:

"Robert Parker has been a fan of these wines for some time. This wine was featured in his report "Best buys of selected high quality, boutique importers" where he remarked "The 2011 Shotfire Cabernet Sauvignon / Shiraz (76% and 24% respectively) is a soft, velvety-textured effort displaying lots of peppery, meaty, bouquet garni notes interspersed with black currant and blackberry fruit. Round and succulent with low acidity and ripe tannin, it can be enjoyed over the next 2-3 years. - 87 Points" We loved it even more and went 90 on it. Flat out, a delicious ready to drink bottle of Cabernet/Shiraz!"

Product Description:

"Deep red in colour with brick hues on release. Leafy cabernet varietal cabernet is balanced by ripe plum, licorice and slight eucalyptus characters on the nose. Upfront dark fruits and long grainy tannins dominate the palate in addition maturation on French oak adds spice and cedar like characters. The wine has a distinct acid backbone which gives the wine long persistence." - Winery

Wine Maker Comments
"Red/purple in colour. A lifted nose of clean blackberry fruit accompanied by cedar wood characters, the oak elements are complex and layered with mocha and spices. The palate shows sweet fruit characters dominated by blackberry and plum, complimented by sweet Indian spices. The sweet fruit characters are balanced by interesting savoury elements adding to the complexity. The mid-weight palate is complimented by fine-grained tannins and great length of savoury fruit and oak. "

Vinification Notes
"The grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferments remain in the 22-25 degree celcius range which will allow the fruit to display maximum fruit expression."

Vintage Notes
"This vintage had a cool, slow ripening period which has in turn produced elegant red wines."

InStock

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