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  1. #1

    A 'Pappy' Shiraz

    Though my so-called 'formative years' were -- by the accidental nature of the space-time continuum -- spent in Northern climes, after having spent more than half my days now in the South, heart and hearth unite today as home here.
    Thus I find what Vanity Fair is to its regional culture, the new-ish Garden & Gun magazine is to Southern parochialism. In the current issue is notification http://gardenandgun.com/article/wine-meets-whiskey of the soon-to-arrive Southern Belle Shiraz, from the McLaren Vale in South Australia, aged in barrels which held what became Pappy Van Winkle 20.
    Apparently retail will be c. $25 per bottle. If anyone sees it, please let me know so I can access a few bottles or case. I will do likewise should it appear here.
    Thanks.

  2. #2
    Disciple
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    Re: A 'Pappy' Shiraz

    Nice find pappy beer now pappy wine.
    ~Robert BTOTY #2 2009

    GBS Member - 2011 Indoctrination

  3. #3
    Bourbonian of the Year 2011
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    Re: A 'Pappy' Shiraz

    Good find indeed Tim.

    Actually this not (really) new. In the 1800's, even fine French wine sent to England often contained "spirits" (brandy or other hard alcohol). This was added initially to preserve wines in those pre-pasteurization, pre-sulfur dioxide days. The same was done, earlier, for wines departing Iberia for England, which led to the development methodically of port and other fortified wines.

    The English acquired a taste for the spirited wines, and only later did the practice decline with the onset of pure food laws and the ability to make wines stable for export. And by then, the English had port and sherry, so in a sense the practice had a long-term permanent effect.

    This is a return to that tradition whether conscious or not. Good for the ballsy Aussies, like the Americans they are not afraid to try something novel. Australia and America (not just the South) share a lot, in fact.

    I've got to try this.

    Gary

  4. #4
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    Re: A 'Pappy' Shiraz

    Binny's lists 2005 Southern Belle Shiraz. Since Tim's reference is specific to 2008, it may be that the earlier vintages were not aged in used Van Winkle barrels.

  5. #5
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    Re: A 'Pappy' Shiraz

    I will keep my eye out for the 2008 vintage... this should be fun

  6. #6

    Re: A 'Pappy' Shiraz

    I've been nonplussed by the whiskeys with wine finishes, whether Woodford or Buffalo Trace with chardonnay, or Glenmorangie with Port or Madiera, et al. The only one I found actually good-tasting enough to buy again wasn't even a wine finish, but the wine-barrel (without ever seeing wine) finish of the BTEC French Oak bottling.
    So, the flip side is intriguing. Do wines finished in whiskey barrels fare any better? The line which hooked me was: "...It was a wine that defied the dictates of terroir and tradition and begged for a rack of ribs..." Not at all ironically, I think, ribs is a dish I always ponder over whether I'd prefer to accompany it with wine (zinfandel is more often my choice than shiraz) or bourbon. So, that descriptor spoke to me directly.

  7. #7
    Bourbonian of the Year 2011
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    Re: A 'Pappy' Shiraz

    Well, port itself is brandied wine, in this case to be sure a young brandy is simply added to stop the fermentation, but the result combines a brandy and a wine, married for years through cask and often bottle-aging.

    Whiskies aged in sherry barrels and other barrels formerly holding wines of various kinds are an old tradition. The concept of finishing is perhaps not quite as thorough, but it is the same idea.

    In the end of course, it is the palate that counts. I tend to agree about Glenmorangie, it is a fairly light-bodied estery whisky and I don't think it really needs finishing although the sherry-finish to me is most successful. The regular Glenmorangie is a fine whiskey unto itself. But a big-bodied Australian wine might take well to the smoky warm tones and residual bourbon if any of an ex-Van Winkle bourbon barrel. Something to watch for and I'll be interested to read the first taste notes.

    Gary

  8. #8
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    Re: A 'Pappy' Shiraz

    I heard from Tim at GP who said the bottles
    should be available mid February. Lucky me -
    they can ship direct to my state! Also, he
    confirmed what fricky suggested - the 2008
    bottling is the first to use Pappy barrels.

    Contact info for Tim Coles if you'd like to check
    with him re: shipping.

  9. #9
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    Re: A 'Pappy' Shiraz

    Quote Originally Posted by silverfish View Post
    I heard from Tim at GP who said the bottles
    should be available mid February. Lucky me -
    they can ship direct to my state! Also, he
    confirmed what fricky suggested - the 2008
    bottling is the first to use Pappy barrels.

    Contact info for Tim Coles if you'd like to check
    with him re: shipping.
    Thanks for the link man... and that Bacon of the month club is very tempting....

  10. #10
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    Re: A 'Pappy' Shiraz

    I got a call from my local liquor store saying this will be in March 22. I have two bottles on hold. Has anyone tried this yet?

 

 

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