Brooding deep indigo, this is Australian red wine at its best; following the traditions of Australias winemaking pioneers and mixing together grapes of different varieties across South Australias most famous regions to produce a homogeneous blend. Spicy shiraz from Barossa and the Southern Flinders, juicy fruity Grenache from the best old vines in the Riverland, and dark, rich Petit Verdot from a selected grower on the sunny banks of the Murray River, combine in Dr. Angoves heady and delicious Recipe.
The light aromas are split evenly between ripe plum and non-fruit aromas of black pepper and earthy smoked meat. The black pepper aroma stands out more strongly on the palate than it does on the nose. The black pepper is up-front and positively spicy, while the ripe plum and earthy smoke are joined by a touch of fig and a metallic (steel) undertone.
Grenache, Syrah and Mourvedre. "A powerful nose of cherries and plums giving way to hints of licorice and prune. This is followed by black-berry, cinnamon, elegant cocoa with prolonged fruit and length. Chiseled savoury tannins to finish, a wine that will reward with some careful cellaring." Peter Fraser, winemaker.
62% Shiraz, 25% Cabernet Sauvignon, 12% Merlot. Big bold flavors envelop the palate with red fruit, plum and chocolate. Shiraz offers berries and spice, while Cabernet Sauvignon delivers power and structure. Relentless waves of strong, rich flavor resolve into a long, smooth finish.