South African Shiraz sits perfectly between the blockbusters of the Barossa and the refinement of the Rhone. We love the raspberry, Indian spice and ripe plumb aromas. The palate is full and rich with dark chocolate, black forest fruit and smooth sexy tannins.
Nothing shouts ‘Bring me shiraz’ like a 28 day dry-aged rump steak, cooked to perfection on the barbeque and served with a green pepper sauce or try pulled pork Mexican Tortillas. A surprisingly good match is also Peking duck.