Redman Shiraz 2013, Coonawarra

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Redman Shiraz 2013, Coonawarra
Redman Shiraz 2013, Coonawarra Redman Shiraz 2013, Coonawarra Redman Shiraz 2013, Coonawarra Redman Shiraz 2013, Coonawarra Redman Shiraz 2013, Coonawarra Redman Shiraz 2013, Coonawarra Redman Shiraz 2013, Coonawarra

Vines over 40 years old, and over a hundred years experience make this an Australian red wine that you'll notice the difference age and experience can bring to bear upon a wine's breeding.

It was a textbook year for the Coonawarra wine region, with ideal conditions in the winter before (plenty of rainfall to replenish water levels) and a good flowering and ripening vintage. Red berries and cedary oak on the nose, followed by a medium-bodied palate of sweet rich fruit and soft velvety texture all coming together in an Australian Shiraz that's a notch above those you're used to drinking.

Couple this with a great dinner and you're in for a real treat.

The Redman Shiraz is a fine example of Coonawarra's preeminent standing in Australian wine. It's a wine that puts character before power, making it more food-friendly and interesting than most Australian Shiraz wines
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£17.99
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Percentage Alcohol

13.8

Region

Coonawarra

Grape Variety

Syrah / Shiraz

Country

Australia

Style

ArrayMedium-Bodied Red, Oaked Red

Vintage

2013

Food Match

ArrayBeef, Mediterranean, Pork

Vegan

Vegan

£17.99
  • Meet The Producer

  • Customer Reviews

  • Food & Wine Match

The Producer

The Redman family have been making wine in Australia's Coonawarra wine region for well over a hundred years. In 2008 the fourth generation began making wine with Daniel Redman joining the family wine business, followed by his younger brother, Michael in 2015.

There's a steadfast focus on getting things right at Redman wines. They made just two dry red wines right up to 1992, the Redman Claret (100% Shiraz) and Redman Cabernet Sauvignon.

Bill Redman, who'd settled in the Coonawarra aged just 14 and found work at John Riddoch's winery, would no doubt be proud of his legacy being carried on today, just as when he'd started his own business back in 1908.

Winemaking

Founding winemaker Bill Redman had one rule he held above all others: keep the winery spotlessly clean. It's a fundamental law of winemaking that's being continued to be held sacred by his successors today.

The grapes for all the Redman wines have, since 1980, harvested and crushed as they're picked in the vineyards. The grape must is transported to the winery in a stainless steel tanker where it's fermented in large open tanks.

Around five days later, the wine is run off, the remainder is pressed, and both elements go into French and American 300-litre hogshead barrels. In the case of the Shiraz, the barrel-ageing goes on for 18 months.

The Region

Coonawarra is, along with Margaret River, Australia's most famous cool-climate wine region, particularly noted for their Cabernet Sauvignon vines. Key to the Coonawarra's lofty status in Australian wine are the special terra rossa soils.

This vibrantly red earth strip (iron oxide is responsible for the colour) is just a kilometre wide and runs for 12 kms northwest through the Coonawarra region, making it some of the most prized wine real estate in all Australia.

Whilst Cabernet may be the region's most famous wine, up to the 1950s Shiraz outnumbered it, making a style of red wine that's medium-bodied, spicy and with raspberry-toned fruit.

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