Print this Wine         1999 Bannockburn by Farr Shiraz   GEELONG                 January Release   Shiraz       Not to be confused with the Bannockburn Vineyards wines this is winemaker Gary Farr private label. The big difference with this label and the main Bannockburn label is the vineyard, which has been planted on a close spacing program to encourage competition between, vines. With this wine there is another very important variation as this wine contains a small amount of Viognier. You will not believe the difference this makes. First of all the wine is a little cloudy. Gary Farr believes in as little intervention as possible and this includes allowing the wine to settle solid particles with time in the barrel. Therefore he does not filter and there may be a small deposit remaining in the bottle. A small deposit and a whole lot more flavor components as well. The blossom and apricot nectar of Viognier is the first thing you can smell with this wine. Just below that is the plum and cherry like fruit of the Shiraz. These fruit flavors work well together and the wine seems like it sits conveniently between a modern style of wine from the northern Rhone Valley in France or a slightly rustic cool climate Aussie Shiraz. With the palate the fruit is very much the dominant character, as you would naturally expect in a young wine. Here the Shiraz prompted fruit with cherry and berry flavors is a little stronger than the stone fruit of the Viognier. There is a fleshy texture, which sees the wine glide over the tongue. At the finish there is quite pronounced tingling from the acid and just a little bitter grip from tannins, however this is by no means a big harsh aggressive style. Drink the wine young to get the full benefit of the aromatic properties of the Viognier addition. It is truly a charming, perfumed wine at the moment. It will develop more of the rustic, earthy overtones with some time in the cellar. For this style of wine wait for 6 to 8 years. The preference is your. Very much a food friendly wine there is a multitude of potential matches. The aromatic nature of the wine allows you to pair it with spicy and strong scented dishes. This includes Asian and Middle Eastern spices. Do not be afraid to select strongly flavored meals but stop short of hot curries and the like. Alternatively you could choose something with gamey notes like Duck or Quail and add some mushrooms and here the wine will be soft enough so it won’t dominate the dish.         How do I download Hi-Res Labels?

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