Dark plums and cherries with a hint of pepper
World renowned Oz wine critic James Halliday gives this stunning: Shiraz 96 points in his 2020 Wine Companion and no wonder! With aromas of fresh redcurrants, dark cherry and plum with hints of white pepper. It is packed with elegant flavours of soft spice, morello cherry, cinnamon and raspberries. This sophisticated Australian from the cooler Adelaide Hills is always a welcome guest in our glasses!
Red, Dry | 75CL |14.5% ABV
Food and Wine Pairing
A very versatile wine, it pairs beautifully with truffle flavours – whether white or black truffles thinly sliced over a classic Italian pasta dish or infused in our Truffle Saucisson. For a real touch of luxury try with some Foie Gras: Truffle ‘Mille Feuille’ on toasted brioche bread. Heaven….
About the Producer
Located high in the Adelaide Hills of South Australia with 148 acres of well-tended vineyards and a state-of-the-art winery (not to mention a fantastic restaurant and 200 acres of apple orchards), Owen and Cassandra Inglis have owned Sidewood since 2004.
Their philosophy is simple – to create stylish, elegant, high quality shiraz in the most sustainable way that they can. The wines are made by award winning young winemaker Darryl Catlin whose CV includes top shiraz producers such as Penfolds and Shaw & Smith.
The results are extremely impressive with multiple awards locally and internationally now numbering almost 200 Gold medals! This Estate Shiraz spends 18 months in large French oak barrels, only 25% of which are new so that the elegance of the fruit is retained. A classy act and one to enjoy time after time!
Wine: Sidewood Shiraz, Adelaide Hills, Australia 2018
Region: South Australia
Sub Region: Adelaide Hills
Colour: Red, Dry
Grape Variety: Syrah/Shiraz
Although nearly any food is capable of causing an allergic reaction, only the bellow listed foods account for 90 percent of all food-allergic reactions. These foods are:
- Cereals containing gluten, namely: wheat (such as spelt and Khorasan wheat), rye, barley, oats
- Crustaceans for example prawns, crabs, lobster, crayfish
- Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts
- Celery (including celeriac)
- Sulphur dioxide/sulphites, where added and at a level above 10mg/kg in the finished product. This can be used as a preservative in dried fruit
- Lupin which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
- Molluscs like clams, mussels, whelks, oysters, snails and squid
This section is for information purposes on common food allergens, and provides assistance for avoiding these ingredients. If you are unsure or you need more information on certain products please email: firstname.lastname@example.org
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