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2006 Black Pearl Vineyards Oro

Opaque purple in the glass, with a nose of chocolate, smoked bacon, and nutmeg. (Chocolate and bacon is a great combination, in fact.) Opens up tantalizingly but with great promise on the palate, with long, expressive flavors of black currant and nuts, perhaps pistachios. The Shiraz and Cabernet are in fine balance, ending in a languorous finish. A really splendid wine. Try it with really good, true, smoky BBQ brisket (which may be as difficult to find, or more so, than the wine if you are outside of Texas.)
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2009 Indaba Shiraz

The nose is very jammy, but I wonder if there is some Pinotage in the mix. There is a hint of burnt rubber typical for South African Pinotage. The flavors on the palate are candied cherrry, loam, and burnt rubber. Palate feel is relatively smooth, but a lingering aftertaste of artificial cherry candy means this wine cannot be recommended.
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2004 Groom Shiraz, Barossa Valley

Wonderful nose with coffee, cherries, oak. Cherries, chocolate, blackberries and tar on the palate. Long dry finish, with fruit, plum skins, and toasted coconut. Extraordinary. I would put this up against any $75 big name Australian Shiraz and have another bottle left to drink later. Maybe the key was 25% new oak, rather than the 100% new oak of the big blowsy fruit bombs floating over from the land down under these days.
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2005 Penfolds St. Henri Shiraz, South Australia

Remarkably light-colored for an Australian Shiraz, ruby and opaque rather than deep and dark. The nose is incredibly floral and aromatic. Completely smooth, like drinking silk. Blackberry, chocolate, and baking spices. Substantial, but with understated tannins. Absolutely easy to drink and very refined—almost Burgundian.