Domaine Terlato & Chapoutier Shiraz Viognier 2012 Wine Review
Domaine Terlato & Chapoutier Shiraz Viognier 2012
Community Reviews: 2
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Bottle size: 750 ml
Natalie's Score: 93/100
Lots of attractive black pepper and dark fruit on the nose. This full-bodied, juicy red derives a lift in the mid-palate from the splash of viognier in the blend. It delivers hedonistic pleasure and ripe, fleshy layers of black plums and blackberries. This would be a superb gift wine, but why wait for a special occasion? Cote Rotie in inspiration but pure Australian at heart. Pair with a rack of lamb, or kangaroo burger.
Shiraz Viognier food pairings: grilled pork chops, herb-rubbed chicken, roast beef, lamb.
Plush Pork Wine
This Domaine Terlato & Chapoutier Shiraz Viognier 2012 was reviewed on December 6, 2014 by Natalie MacLean
More Vintages: 2011 2005
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|Jane Staples - Certified Sommelier rated this wine as 93/100 with the following review:|
A full-bodied, smooth multi-layered red made with the famous Chapoutier touch. Dark fruit, pepper and meaty notes on the nose with just a hint of smoke. A dark fruit spicy palate with ripe red plums and blueberries, brightened with the touch of Viognier. Velvety mouthfeel and smooth tannins; this is a wine to linger over. Savour a glass before serving it with the roast beef.
|Geoffrey Lindsay reviewed this wine as follows:|
This wine brings together the worlds of Rhone winemaker Michel Chapoutier and wine expert Anthony Terlato from California in as odd a place as any for these two, Australia. The wine is a blend of Shiraz and Viognier in homage to the style of the northern Rhone. The wine is deep dark purple red, showing what I think is the upside of co-pigmentation. On first sniff the nose is greeted with blackberry, black cherry, raspberry, sweet black licorice, damp earth, black pepper and a not too sweet or cloying mixed berry jam. First impression on the tongue is a perception of sweetness. The tannins are smooth and round. Spice plays out with the fruit taking a back seat. Surprisingly the wine isn’t near as complex on the tongue as it was on the nose, a shame considering the nose. This is a wine that suffered too much hype on the nose before touching the palate. Spice replays on the finish with very little bitterness and a hint of the earth found on the nose. It is still a good wine despite the let down on the palate. We paired it with spicy soy, ginger, coriander and basil marinated flank steak with tomato, cucumber, iceberg and Thai basil salad which really allowed the wine’s fruit to come out.
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