The Laughing Magpie Shiraz Viognier

27.50

The Kookaburra is a native Australian bird famous for its distinctive laughing call, Chester’s young daughters named them ‘Laughing Magpies’. The Magpie plumage is black with a stripe of white feathers, representing McLaren Vale’s first ever blend combining the (black) Shiraz and its white partner, Viognier.

An enticing mix of primary fruit characters entwined with flowers, ginger and stone fruit. A rather dark appearance with a vivid purple hue suggesting a complex dry red. The nose is particularly intense, with peppery spice, hints of fragrant flower and perfume aromas, plus nectarines, apricots, ginger and herbs from the small parcel of viognier that the Shiraz is co-fermented with. On the palate the Shiraz is more dominant. There is some sweeter fruit characters like blackberry, blueberry and boysenberry. The palate is rich and generous and soft silky tannins.

Would open 2 hours before serving and use a Decanter when possible. Enjoy this dry red wine from Australia with fillet of beef, dark meat dishes like goulash or the Asian classic Peking duck.

Description

Tasting Notes from Pinto Wines

Colour A rather dark appearance with a vivid purple hue suggesting a complex dry red
Nose Intense, with peppery spice, hints of fragrant flower and perfume aromas, plus nectarines, apricots, ginger and herbs from the small parcel of viognier that the Shiraz is co-fermented with
Palate On the palate the Shiraz is more dominant. There is some sweeter fruit characters like blackberry, blueberry and boysenberry. The palate is rich and generous and soft silky tannins

Fact Sheet

Size 75 cl
Grape Variety 96% Shiraz & 4%Viognier
Alcohol % 14.5%
Style Dry, Medium Bodied
Estate/Producer D’arenberg
Country Australia
Region Mclaren Vale
Vintage 2010
Making Techniques Small batches of grapes are gently crushed and then transferred to open fermenters, where the Viognier and Shiraz are co-fermented. Foot treading is undertaken two thirds of the way through fermentation, the wine is basket pressed and transferred to a mixture of old French and American oak to complete fermentation and mature. The barrel ferments are aged on lees, there is no racking until final blending and no fining or filtration
Closure Screw Cap
Cellaring/Ageing Potential Drink now, or within the next 10 years

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