Peter Lehmann Eight Songs Shiraz 2008
Deep and succulently-fruited, with mulberry, fruitcake, licorice and a fine seasoning of toasty oak; the palate is richly textured and warm, but maintains freshness and complexity for a big impact, big boned style.
Dark and brooding, delivering a dense mouthful of dark berry, plum, peppery spice and licorice notes that come together on the medium-weight finish, which lingers with intensity. Best from 2014 through 2020.
Deep ruby. Dark berries, cola and woodsmoke on the nose. Aeration brings up suave mocha and candied rose qualities that carry onto the palate and complement sweet blackberry and cherry-cola flavors. Ripe and seamless shiraz with very good finishing cling and intensity. This big boy will go well with a strongly seasoned, grilled steak.
Tailored along crisp lines, this opens to reveal scents of mint, leather, eucalyptus spice and red fruit. It has Barossa character without any excess weight, a balanced take on ripe shiraz. Age it further, or decant it now with roast lamb.
Peter LehmannView all wine
One of the most popular and versatile white wine grapes...
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.
In the Glass
When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.
Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.
Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.