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00:00 – AN INTRO TO D’ARIA ESTATE

00:40 – WHAT IS AN “SV SHIRAZ”?

01:16 – WHAT HAPPENS WHEN YOU CO-FERMENT VIOGNIER WITH SYRAH?

01:50 COLOUR STABILITY

02:58 COLOUR SHIFTS IN RED WINE

03:56 WHAT DOES IT TASTE LIKE?

05:00 WHAT WILL THE BURGUNDIAN CYNICS SAY?

05:34 HOW WAS THE WINE MADE?

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Shiraz and Viognier have been bosom buddies for centuries in the Northern Rhone Valley. The relationship almost certainly started out as one of convenience, as the vines would have been inter-planted, harvested simultaneously, and – ergo – fermented all mixed together. Then, of course, there was a sort of sensory synergy –  Viognier’s floral lift versus Syrah’s moody, spicy brawn – that saw the relationship blossom into something more than just a Dipardieu-esque quest for a green card.

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This ancient couple have undeniable chemistry, but it was only in the last few decades that winemakers have begun to understand the ins-and-outs (ahem, cough, cough) of said chemistry.

As wine science got fancier, researchers discovered a fascinating connection at a microscopic level, which we’ll discuss more in this video. But if you didn’t come here for the history, and would rather just know what’s in the glass, here are some tasting notes on the D’Aria SV Shiraz 2021:

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👃🏼 An impressively  extroverted nose of black plum, blackberry, maraschino cherry, subtle pepper, and purple flowers, as well as some oak spice.

👄 The palate is dense and textured. Thick velvety waves of black fruit, lifted every so slightly by those floral elements that we smelt on the nose. And then, as the fruit eventually begins to fade, there is a kernel of savoury meatiness at the core, that gives a real sense of substance. The tail ends with some fairly firm tannins, but they’re kept company by a touch of liquorice alongside lingering notes of plum.