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Clarendon Hills Bakers Gully Syrah 2006

Syrah/Shiraz from McLaren Vale, Australia
  • JH96
  • WS94
  • RP93
  • ST92
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Winemaker Notes

Black, deep midnight purple. Liqueur coffee edge with ‘Black Kat' licorice, tobacco leaf, lifted spicey leather, sweet earthiness and Kalamata skin. Superb clarity and brightness of traditional elements expected in a classic Australian Syrah. Black fruit and savory components mingle on a weighted, meaty structure. Expressive, bright characters are counter-weighted by restraint exhibited in this elegantly positioned and lineated example.

Critical Acclaim

JH 96
Australian Wine Companion

A medium-bodied wine, with fine, fresh, almost slippery/juicy red fruits the main game in the mouth, but with darker notes in the background; fine tannins and a super-long finish.

WS 94
Wine Spectator

Big, supple and remarkably graceful for its size, with hints of cream, cedar and clove around a core of blackberry and pomegranate flavors, all coming together on a seamless finish. Has impressive length. Drink now through 2020.

RP 93
The Wine Advocate

The 2006 Syrah Baker's Gully is very perfumed with lots of up-front fruit. It can be enjoyed in its youth.

ST 92
International Wine Cellar

Inky ruby. Youthfully brooding dark berries and cherry-cola on the nose. Suave oak spices and licorice develop with air and carry onto the palate, joining sweet, vaguely bitter cassis and plum flavors. Bitter chocolate and cracked pepper notes linger on the sappy, clinging finish. I went back to this a few times and a strong floral quality came up that reminded me of the northern Rhone

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Clarendon Hills

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Clarendon Hills, , Australia
Clarendon Hills
Clarendon Hills is a small family-run winery based in Clarendon, South Australia. The company was founded by biochemist, Roman Bratasiuk, in 1990. The story of Clarendon Hills is one of passion, dedication and commitment to exception wine. It all began when this biochemist and wine lover decided to produce his own wine. Though he'd never trained as a winemaker, Roman let himself be guided by his refined palate and scientific knowledge. Following his favorite producers and preferred styles, Roman sought to make a version of the wines he loved.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness...

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.