There is some lovely, albeit, tiny patches of this noble grape in Tasmania, we found one. On the western side of the Tamar Valley, I had my eye on this for years, and here we are, in a year warm enough to ripen it neatly.

This is typically cool climate, but I still call it shiraz; white pepper, blue fruits, fresh and crunchy acidity. Spent some time in one of those real big fancy barrels that all winemakers secretly want to turn into a swimming pool one day.