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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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|96 Pts James Halliday - Australian Wine Companion
|Syrah / Shiraz
96 Pts James Halliday - Australian Wine Companion
"Bright and vivid purple hue; an impressive wine in all respects; dark and concentrated black fruit bouquet with mocha and cinnamon adding complexity; the most engaging aspect is the silky texture of the voluminous palate, and the lively red fruits that come to fore, drawing out a wonderfully long finish; quite approachable, yet has an undoubtedly long future ahead. Drink by 2020." (02/09)
93 Pts Josh Raynolds - Vinous Media
"Glass-staining purple. Smoky red and dark berry scents are complicated by clove, mace and anise. Sappy cherry and blackberry flavors show palate-staining concentration and lovely purity, picking up zesty spices and minerals on the back end. A sappy, energetic midweight that leaves sweet berry fruit and peppery spices on the long, focused finish. Balanced to age but delicious now." (10/08)
92+ Pts Jay Miller - Robert Parker's Wine Advocate
"The lineup begins with the purple/black colored 2006 Fat of the Land Shiraz Ebenezer. It exhibits a brooding bouquet of smoke, mineral, pepper, plum, and blueberry leading to a tight, layered Shiraz with excellent balance and concentration. All the ingredients for greatness are present; it just requires 4-6 years of additional cellaring to round out." (02/09)
"06 season was well setup by good winter rains and a warm spring. Although vintage started slowly in mid-February, optimum ripening conditions from early March led to a short, sharp and shiny harvest, and saw us fermenting in several âgaragesâ. It was back to basics and we loved it! Hands on and dirty!" - Winery
"The fruit is crushed/destemed and fermented at temperatures ranging from 20- 25 degrees C for 8 days on skins. The ferment is managed by a variety of techniques, including 'aerative pump overs' and 'drain and returns' which assist in extracting colour, flavour and tannin from the grapes. At the end of fermentation, it is drained/pressed, and transferred to 85% New French oak hogsheads, and the balance to 3 and 4 year old French oak hogsheads to undergo MLF. Post MLF, sulphur dioxide is added, and the wines mature sur lie for 24 months. This wine was bottled unfiltered in April 2008." - Winery
"The Barossa is an amazing place with a diverse history from which a great community has grown living off the Fat of the Land. Famed for its Shiraz vineyards, some dating back to the 19th century, the wines from this small, but proud region are as unique and divergent as its history and community. One can make such varied expressions of Shiraz, due to the different meso-climates of each subregion, the elevation range, and the myriad of soil types that are to be found throughout the Barossa. The Fat of the Land series seeks to showcase the sub regions of the Barossa, and the contrasting styles of Shiraz that can be made here." - Winery
This was also rated 85 Points by the Wine Spectator.