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Shiraz

Central Victoria, including the Pyrenees, is well known for making medium bodied, spicy, peppery styles of Shiraz. At Taltarni we use it to make a number of wines from the softer, blackberry and mocha T Series through to the richer, spicier single-vineyard Pyrenees. We always use a small amount of Viognier in our shiraz ferments, a classic Rhone technique to add lift and silky mouth-feel. We also make a Shiraz from a single vineyard in Heathcote, which is more typically Australian in style and shows the ‘choc-mint’ characters typical of this region.

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