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.