Tait 'The Wild Ride' Shiraz 2007

92 pts Robert Parker Jr.'s The Wine Advocate - Intense, full-flavored wine with gobs of ripe fruit and outstanding length

Food Accompaniments

Anything – Meat, cheese.

Awards, Reviews and other Notes

92 pts Robert parker Jr.'s The Wine Advocate (JM)
The fruit for the 2007 The Wild Ride Shiraz was sourced from the obscure GI of Southern Flinders Ranges, an especially warm region. It was aged for 12 months in 20% new American oak and bottled without fining or filtration. Not quite as massive as the two Basket Pressed wines, it is still no shrinking violet. Purple-colored, it delivers a kinky bouquet of game, bacon, pepper, and wild blueberries. This is followed by a sleek, intense, full-flavored wine with gobs of ripe fruit and outstanding length. It will provide pleasure for another six years.

91 pts Stephen Tanzer International Wine Cellar (JR)
Ruby-red. Seductive bouquet of spicy red and dark berries, baking spices and white pepper. Fleshy raspberry and boysenberry flavors are given grip and focus by dusty tannins, which gain strength on the finish but don’t detract from the seductive fruit.

89 Wine Enthusiast Magazine
Full-bodied, lush and showing just a bit of alcoholic warmth, The Wild Ride features high-toned boysenberry fruit on the nose, a touch of herbal nuance and the slightest hint of raisined fruit on the palate. Drink this creamy-textured, superripe Shiraz over the next few years.

87 Wine Spectator Magazine
Bright and lively, offering a slightly chewy mouthful of berry and spice flavors, finishing on a creamy note.

Winemaker Notes

The grapes that make up “The Wild Ride – Shiraz” is sourced from the Southern Finders in South Australia. Vineyard sites are chosen to ensure that the resultant fruit is intense and that cropping levels do not exceed 3.5 tones an acre; typically these are clay soils.
All grapes are picked when physiologically ripe to obtain peak ripeness in terms of sugar and flavor. The grapes are de-stemmed into fermenters, pH is adjusted and fermentation takes place over 7-10 days at a temperature of approx 24 degrees centigrade. Plunging and or pumping over takes place 3 times a day. The wine is then pressed using a Basket Press. Juice is then transferred to tank or Barrel to undergo Malo-lactic fermentation. Each batch is kept separate to determine on a year by year basis the quality of the fruit from that vineyard. All wine is racked and returned to barrel 2 to 3 times during the 12 moth period to ensure a clean wine that does not need any fining or filtration.

Chemical Analysis

Price

SKU

Varietal

Alcohol %: 15.6
Total Acid: 5.88
Free/Total Sulfur: 33/70
pH: 3.48
Residual Sugar: 1.5

$24.99

7899

Shiraz