While pinot noir and shiraz are not quite polar opposites, the thought of blending the two varieties together may seem shocking to many. However, in the 40s and 50s, one of Australia’s legendary winemakers made arguably some of our greatest and most enduring wines pairing just those two grapes. Today, there is a renewed interest in the blend, and makers from the staunchly traditional to the restlessly creative are getting on board.
Four years after our inaugural Deep Dive into Pinot Noir and Shiraz Blends, it’s an apt time to again cast our eyes across the landscape.
With eight of the finest palates in attendance, we gathered every example we could find in Australia and set our expert panel the tasks of finding the wines that compelled the most. All wines were tasted blind, and each panellist named their top six wines. Below are the top wines from the tasting.
2022 De Iuliis Shiraz/Pinot Noir
Both Campbell and Nielsen included this in their top six wines from the blind tasting. “So pretty, a pinot lovers paradise here,” declared Campbell. “Definitely at the lighter end of the wines today. Fairy floss, red apple skin and wild blackberry aromas leap from the glass. It all comes together in the mouthfeel. Fruit, acid, weight, and tannin combine with the precision of a ballerina pirouetting down your palate whilst throwing rose petals and sour cherries everywhere. This wine is utterly joyous, deliciousness even – so much to love here. Whether or not you love ballet you know this is pure artistry. Mixed sweet spices, pomegranate and blueberry characters. I just want some fresh Japanese food – soba noodles and sesame chicken would be a delight.” While Nielsen’s note read: “Fragrance of sour cherries, sweet and sour spices. Light palate weight, initially soft and silky like velvet. fresh and ripe cherry skins. Aleppo pepper spice dances all over your tongue. Great integration of flavour. The memory of indulging on cherries at Christmas lunch. The wine’s texture is a little pithy and it has great composure, the palate lingers. Texture deepens, there is sapidity and the wine feels very much alive. With each sip I can sense a connection from the wine to the vine.”
