McLaren Vale, South Australia $15 glass
You all know James Erskine, still for me one of the most consistent and excellent producers in the Australian new-school. He’s had a couple of French oenology students with him this past vintage, originally from the Beaujolais, so has played around with carbonic maceration for this wine (which of course is the technique used in many Beaujolais reds). Shiraz (and actually about 10% Grenache) from the Wood Vineyard on an ironstone ridge in Mclaren Vale, James’s fruit comes from the northerly part of the peninsula which is basically the southern extremity of the Adelaide Hills. Fermented whole bunch in sealed vessels, some enzymatic fermentation takes place which give the wine its crunch, then regular fermentation takes place after that. Raspberries and boiled lolly raspberries, plums, bit of anise and an old rose perfume. Best to warn those you suspect are looking for a South Australian Shiraz amongst a whole lot of wines they don’t recognise – this is delicious but it ain’t Aussie Shiraz.