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Baileys of Glenrowan Rutherglen Petite Sirah

Cracka Value Rating
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Cracka Review

OK, this is basically durif, but it is picked a tad earlier and treated differently. It's a very medium-bodied style of wine that shows ripe, juicy dark berries on the nose, with touchs of earthy spices and pot pourri. The palate is quite rich despite its medium-bodied nature, with sweet blackberry flavours, licks of soft spices and toasty savouriness, fine-grained tannins, and a plush spicy finish. Excellent with some lamb cutlets. 

Winemaker's Notes

Baileys of Glenrowan was one of the original pioneers of wine production in North East Victoria and produced its first vintage in 1870. Since this time Baileys has become renowned for consistently producing intensely flavoured rich wines.

The Durif variety is also known as Petite Sirah in America. In this instance we feel the Petite Sirah name better signifies the style of wine produced. The Baileys Petite Sirah style is one of refinement and structure rather than simply aiming for the pursuit of richness.

To further achieve this differentiation on style, the 2012 Baileys Petite Sirah underwent extended cold maceration, open fermentation and components were basket pressed using the 100+ year old basket press.

This wine was predominantly matured in French oak which significantly influences the Petite Sirah style and enhances the aromatics, the tannin profile and the overall wine structure.

Appearance: Deep dark violet with purple edge.

Nose: Blueberry & cranberry with hints of violet and dried Rose petals.

Palate: Rich upfront with flavours of blueberry and blackcurrant with a soft tightly structured mid palate complemented by French oak flavours of cinnamon and nutmeg spices.

Food: Osso Bucco 24 hr slow cooked Middle Eastern Lamb served with Caramelised Fennel.

Cellaring: This wine will mature gracefully if carefully cellared over the next 5-10 years.

Alcohol: 13%

expert reviews about

Baileys of Glenrowan Rutherglen Petite Sirah

Expert Reviews

Campbell Mattinson (2010 Vintage) says
I’m not sure it’s appropriate to beg, but please find a way to try this wine. It’s a terrific example of the good health that the historic Baileys of Glenrowan winery is in. Matured in French and American oak, open fermented and pressed in a 100-(plus)-year-old wooden basket press. Old-school meets new-school. Soft, blackberried, toasty and clovey. Savoury and fruity at once. Brilliant.
Campbell Mattinson, 60 Great Reds, Aug/Sept 2013
James Halliday (2010 Vintage) says
Deep colour; the full winemaker's bag of tricks was employed, with pre-fermentation cold soak, some whole bunches, wild year fermentation and French oak (29% new). All of this has paid dividends for a richly fruited medium-to full-bodied wine neatly tied up with ripe tannins.
Australian Wine Companion 2014 Edition 2013
WINESTATE (2009 Vintage) says
Smells of blackberry juice with underlying oaky notes and some spices. The big, tannic palate is thick with lovely fleshy varietal flavours.
WINESTATE Volume 34 (2011) 2011
James Halliday (2009 Vintage) says
Australian Wine Companion 2012 2011
Nick Stock (2009 Vintage) says
A renovated retro-style label that is host to a ripe, deep and dark red - as you'd expect from petit sirah (a.k.a. durif) - this delves into dark-purple fruits, some plums and sweet, moist earth. The palate's deep-purple flavours are sretched through taut tannins and juicy resolve - long and distinctive. On the right track here.
The Good Wine Guide 2012

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