This is the new face of Australian wine. Wines from distinguished sites, naturally made, with personality, elegance and a sense of place.
It’s from Jamsheed, a small producer making wines from privileged terroirs in Victoria, and this Silvan Syrah comes from the Yarra Valley. More specifically it is from vines planted in the 1990s on red soils in the south of the region, made from low yields and the PT23 clone. Winemaker Gary Mills uses 100% whole bunches (I’m a fan of whole bunches, usually), wild yeasts, and a 40 day extended maceration. The wines spends 1o months in used French oak and is then bottled unfined and unfiltered with just 35 mg/l SO2 at bottling.
Jamsheed Silvan Syrah 2010 Yarra Valley, Australia
13.7% alcohol. Rich, sweet, ripe black cherry and blackberry fruit dominates the nose. It’s lush with some liqueur-like characters, but it also has a fresh peppery edge. The palate is smooth, sweet and pure with cherry and berry fruit, but also some nice spicy, peppery grip. Olive and pepper complexity alongside the sweet, pure fruit, and after a while, some subtle green meaty notes emerge. Fantastic stuff. 95/100
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