2015 Thorn-Clarke Sandpiper Shiraz
RRP $21.99 per bottle
Our Price $18.99
$113.94 (6 x 750ml)
Strong purple-crimson; the sheer consistency of the Thorn-Clarke wines is remarkable; this medium-bodied wine brings together gently ripe blackberry and plum fruit; fine-grained tannins and a wish of oak. Great over the next five years.2016
Very ripe, dense aromas of dark berries and plums are lifted by scents of violets and lightly toasty vanilla/cedar oak. Generous and sweetly fruited, it?s a wonderfully opulent Barossa shiraz with a pleasing length of flavour and restrained oak that finishes with a lingering core of vibrant, juicy fruit, a hint of licorice and a refreshing acidity.2015-2018+The Australian Wine Annual 2014 Edition
Clear crimson; a berry and plum bouquet leads into a light- to medium-bodied palate with elements of savoury/spicy tannins and a hint of licorice. Short-term cellaring.Australian Wine Companion 2012 2011
Evidence that 2009 did produce some delightfully bright Barossa shiraz. A slightly jammy, sweet fragrance of cassis, blackberries, mulberries and dark plums is lifted by some fresh vanilla oak and a hint of blue flowers. Its sumptuous, juicy palate of intense dark berry and plum flavour knits easily with mocha/vanilla oak, some fine, crunchy tannins and a hint of menthol. There's plenty of length, although it's just marginally dilute in mid-palate.The Australian Wine Annual 2012
Dense purple-crimson sets the scene for a densely packed bouquet and medium- to full-bodied palate. Strong plum and blackberry fruit flavours drive the wine, which avoids dead fruit characters and carries its alcohol very well.Australian Wine Companion 2011 2010
This is a somewhat atypical release but Sandpiper shiraz is always worth looking out for. It's very different from the 2007 release - though it still tastes good. This one is a lot riper, and significantly higher in alcohol. It's porty and warm but sweet and substantial. It tastes of blackberry jam and blackcurrant and, while it finishes a little clumsily, for the most part it's a good, smooth, flavoursome red. Worth buying.The Big Red Wine Book 2010/11 2010
An early-drinking, slightly confectionery and rather oaky young shiraz with a dusty, white pepper-like presence beneath its jammy notes of berries and plums. Handsomely backed by creamy, toasty oak, it's moderately long and of medium weight, thinning out towards a sour-edged finish of slightly greenish acids. It will flesh out over the shorter term, but hasn't much by way of structure.Australian Wine Annual 2010 2009
Has abundant, carefree plum and blackberry fruit on both bouquet and palate, with well-integrated and balanced oak in support.Australian Wine Companion 2010 2009
The black label recommends that you drink this alongside beef with Guinness stew. As a matter of fact, we could go a bowl of that now. This is a shiraz to seek out. It's superbly attractive and suprisingly well structured too. It tastes of blackberries and plums and has just a touch of vanillin, toasty oak. It doesn't have any rough edges and it's immensely satisfying. Very good.The Big Red Wine Book 2009/10 2009
Vibrant, precocious and juicy fruit; nice acid provides a fresh and lively finish, with good focus. As ever, great value.Australian Wine Companion 2009 2008
An honest, juicy and approachable shiraz whose vibrant flavours of cassis, blackberries and mulberries are backed by fresh, creamy cedar/vanilla oak. While there's an underlying suggestion of stewed plums, it's long and smooth, with fine, polished tannins and a hint of saltiness at the finish.Australian Wine Annual 2009 2008
Powerful, medium- to full-bodied wine with abundant fresh and juicy blackberry fruit, yet has length. A bargain by any standards.Australian Wine Companion 2008 2007
Medium red-purple; light- to medium-bodied, but ripe black and red fruits, some spice; fine tannins.Australian Wine Companion 2007 2006
Interesting velvety texture is the main feature; soft black fruits; early-drinking style.Australian Wine Companion 2005 2004
The grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferment temperatures remain in the 22-25 degree Celsius range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing.
French oak for maturation for up to 12 months.
Deep red with purple hues on release.
Creamy plum with blackberry and spice aromas.
A medium to full bodied wine with a silky tannin backbone, a hint of spice and a grainy tannin finish.
2015 Vintage was characterised by a dry period extending from July to April, together with warmer than usual temperatures during Spring until mid January which advanced maturity on lower yielding vines. Mild temperatures from Mid January slowed maturi- ties concentrating flavour and intensifying colour development.