Barossa Shiraz can have many expressions; this first release of Three Kings, bottled in late May 2013, is an opulent and powerful example with intense dark berry fruit and tight gripping tannins. The sophistication and elegance from vintage 2010 is evident with heavy textural richness and a savory smokehouse characters adding an extra dimension.
We recommend you allow this wine to settle in cellar for a least 3 months before consuming. Internal winery ranking 18.5/20.
The density is inky black with dark violet hues and long glycerol legs clinging to the side of the glass.
The perfume is highly concentrated with a “tar and roses” complexity. The fruit character is dark cherry and plum with sweet vanillin oak. There are dried herbs in the background lifted by heady alcohol intensity.
The opening palate is full of brooding, dark leafy herbs building slowly to reveal complex smoked meats, leather and rich fruit cake. The tannin structure is firm and gripping with heightened acid lift filling the mid palate and carrying the oak and sumptuous brandy soaked fruits to the back palate which finishes dry and long.
This wine is calling out for a sumptuous platter of gourmet Barossa delicacies like spicy mettwurst, garlic sausage, pickled gherkins, tasty vintage cheddar and crusty bread. It’s a wine you can sip all afternoon around a cozy open wood fire.
This is a very powerful wine and whilst still showing some of the rugged characteristics of youth, it clearly has a sophisticated pedigree and will develop beautifully with age. It needs plenty of breathing after opening and would benefit from decanting. The screw cap closure will prevent any risk of cork taint but it will need cool dark conditions for extended cellaring. It’s a wine that will comfortably survive till the next generation.
Bottled in May 2013 this will remain in ‘bottle shock’ for several months. We highly recommend cellaring for at least 3 months. Decant before consuming.