Szechuan Pepper Beef. The Shiraz’s peppery spice and dark red fruit flavours complement the spicy pepper sauce, while the medium-bodied silky tannins and soft French oak flavours of the wine create wonderful creamy contrast without dominating the flavours of the dish.
Introducing the 2016 Berrigan Shiraz from Mt Benson in South Australia.
It’s a wine that continues to surprise seasoned Shiraz lovers with beautiful flavours of violet, clove, and cracked pepper dominating, while fresh dark red fruits such as blueberries, cherries and plum shimmer alongside the creamy & precise French oak.
The cool, maritime climate of Mt Benson is the major reason why our wines remain elegant & medium bodied as opposed to the big wines from warmer, more sun-drenched regions. Instead, our red wines pick up a lot more spicey characters, vibrant fruit and subtle tannin profiles, and nowhere is this more evident than in our Shiraz.
Did you know that the climate and soils in Robe and Mt Benson are very similar to that of certain parts of Bordeaux in France?
It’s a big reason why our wines all share some characteristics to that region however, I utilise different and more modern winemaking techniques to produce wines that are unique to Berrigan Wines. The climate, in particular, is the major reason why our wines remain medium bodied at most as opposed to the big wines from hotter, more sun-drenched regions to the north, east and west of us, so this Syrah will match more easily with a wider range of foods as it won’t overpower and compete with your hard work in the kitchen.
The decision-making process in making my wines always begins in the vineyard, and this Shiraz was grown with a very open canopy to allow maximum sunlight exposure during our long, cool growing season. This extra sunlight during ripening allows better colour development in the skins, which translates to wines of deeper colour with soft, silky, elegant tannins in natural balance.
“With plenty of natural acidity, colour, and tannins, I am able to guide this wine thru from harvest to bottle with little intervention while encouraging the fruit and spice flavours to hold up and shine in this wine.” Dan Berrigan
2 days of pre-ferment cold soak then 12 days of warm fermentation and malolactic fermentation was completed on this wine, followed by 15 months maturation in fine-grain French oak barriques. The oak really helps to mature and round out this wine and gives the mid-palate extra creaminess and weight which helps push the flavours forward on this wine, and makes the wine easy to pair with a wide variety of food and situations.