This wine is available on presale and expected to arrive this Wednesday, April 4th!
Please note, orders are processed on a first come basis. If you leave the wine in your cart for even a few minutes it might have already sold out as our stock quantity is removed when you submit the order in final, not when you add it to your cart!
You will get two emails from us with regards to your order. The first email from us only confirms that we received your order. The second email will confirm that we have enough wine to fill your order. Due to the high volume of sales there are times when the wine has sold out, but our system is still updating and shows it as available. We're sorry for any inconvenience and will do what we can to fill your order!
Thanks to your feedback we might bring back some of Cinderella Wine's popular previous offers. If a wine makes another appearance here, this newer offer will always be slightly higher than the original one. Offers that are on the site on Friday through Sunday will be shipped on Monday.
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Please Note it may take 24-48 hours for your order to be put together for store pickup. You'll get an email when it's ready for pick up.
||91 Pts Josh Raynolds - Vinous Media||Size:||750ML
||Syrah / Shiraz
91 Pts Josh Raynolds - Vinous Media
"Full red color. Fresh red berries and cherry on the nose, joined by subtle oak spices, fresh rose and smoky minerals. Fresh and lively on the palate, offering spicy raspberry and cherry flavors and good mineral snap. A vivacious wine that is delicious today but balanced to age."
"Dark and intense, but not overcooked. 2006 has produced a wine of great balance and finesse compared to hotter years. Enhanced eucalypt and spice has given the nose a real intensity, while the palate has the usual McLaren Vale weight and full mouth feel." -Importer
"Combination of 4 vineyards from sellicks to chalk mounds of central McLaren Vale . The average age of the vines are 20-40 years. The juice is in contact with the skins for 3-4 weeks. A truly simple and minimalist approach that enables the wine to be a true expression of the vineyards it was created from."
"Fruit is picked at optimum ripening period and gently crushed and de-stemmed into small 1 and 2 tonne open fermenters. Fermentation is not rushed with a 1 day resting period before inoculation with a cultured yeast. Temperature is initially allowed to climb naturally to 28 degrees Celsius for extraction in the first 4 days and then cooled to 22 degrees for the rest of fermentation. Gentle plunging throughout the day enables development of structure, colour and tannin without over-extracting. The wine is left on skins until I am happy with the quality and tannin content of the wine."
"Thereafter it is gently basket pressed and racked into barrel to perform malo-lactic fermentation and ageing. Wine is stored in 50% New American oak Ultra Fine Grain barrels and 50% American Oak 1-2 year old barrels. Extended lees contact and battonage is used in the first 6 months to enhance structure and mouthfeel. Wine was left for 20 months in barrel before bottling with minimal filtration." -Importer