A rather fascinating red blend from South Africa. A wine that is fat but racy enough that it doesn’t have to go on a diet. A big nose of smoke, bacon fat, and blackberries. Follows through with vanilla and cumin notes and nice tannic structure on the intrigued taste buds. Like all good shows, ends with a big finish. If there ever was a wine to go with BBQ spareribs, this is it, to my (admittedly subjective) way of thinking.

WHO: Bosman
WHAT: Red blend – Shiraz (85%), Mourvèdre (10%), Primitivo (3%), Viognier (2%)
WHERE: Wellington, South Africa
WHEN: 2008
HOW MUCH: $15-18

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About The Author

Gary Thomas
Wine Review Editor

Gary Thomas is also a longtime professional journalist, and former senior correspondent at the Voice of America. He was the wine columnist for the Austin American-Statesman in Austin, TX, and has freelanced wine articles for other publications, including the Wine Spectator. He has spent much of his long journalistic career working overseas, managing to cadge needed wine in the hardiest of circumstances and unlikliest of locales, even in places like Pakistan and Iran.

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  • http://www.bosmanwines.com Corlea Fourie

    Wonderfull reading your tasting note. Just harvested the Shiraz grapes to make up the Adama 2011 this week! Have the 2008 just a little bit chilled and it becomes a tad more classy. Its a wine that develops in the glass – so take your time with it and see the story unfold. Cheers! (From the winemaker)