Wine: Red Knot Shiraz
Region: McLaren Vale, Southern Australia
In the glass: Red Knot Shiraz is a deep blackish-red color with an opaque core going out into a firm ruby-red rim definition with medium-high viscosity
On the nose: The wine shows superconcentrated crushed black spicy fruits with blackberry jam, plum pudding, boysenberry sorbet, molten black licorice, vanilla bean, oak references and creme de cassis layered over hints of American oak and just touches of spice rack and coffee grounds.
On the palate: In the mouth, Red Knot Shiraz is overwhelming with black fruit concentrate, showing intense blackberry liqueur, blueberry pie, black licorice, loganberry jam, huckleberries, spicy pepperwood components, chewing tobacco, earth-laden minerals and vanilla-laced new oak. The midpalate is meaty with black fruit, luscious mocha notes and fruit-driven minerals going into a lush and extracted finish that shows more black plums and licorice root. It is a monster of a wine and yet another superb effort from McLaren Vale.
Odds and ends: One of the most interesting things about this wine is that it employs a new stopper technology, known as Zork. It is essentially a plastic-wound synthetic stopper that once opened can be used again and again with astonishing results. You could have a glass or two of Red Knot Shiraz, and using the Zork, come back for another two a couple of days later. It’s an excellent idea that beats the screw cap and offers a great alternative to corks.
Wine of this magnitude needs to be opened at least 11/2 hours before consumption, and could even benefit from decanting. When ready to drink, try it with a chili-rubbed tri-tip grilled medium-rare. Red Knot Shiraz should develop well in the bottle and drink wonderfully during the next three to four years.
Gil Lempert-Schwarz’s wine column appears Wednesdays. Write him at P.O. Box 50749, Henderson, NV 89016-0749, or e-mail him at email@example.com.