In a nutshell: A lusciously fruity and subtly herby Australian red from Orange in New South Wales
The lowdown: Philip Shaw's vineyards are in the less well known Australian wine region of Orange, a few hours drive west of Sydney, past the Blue Mountains. Here with the high altitude and cooler climate, here you get a real freshness, depth and precision to the wines they make. From their number series varietal blends The No.17 balances fruit and savouriness with a nose dominated by dark berry fruits and undertones of dried herbs. There's a dense yet refined palate with bold fruits, earthy notes and a touch of spice. And the supple tannins and long, persistent finish round things off really well..
When to drink: There's a touch of richness here that makes it a good partner to things like beef and venison.
The dream started long before the acquisition of their Koomooloo vineyard in 1988. Philip spent years investigating and exploring many regions within Australia until by accident he noticed the undulating roll of the countryside when flying over the Orange region of New South Wales. After a few days of intense research into this highland area he returned the next week to find the region had a near-perfect balance of elevation and sunshine.
The adventure began when Philip purchased the land for his Koomooloo vineyard in June 1988. In close proximity to the regions highest peak, Mt Canobolas, Koomooloo vineyard rises to an altitude of 900m with red loam soils over limestone. In detail the Orange region and particularly Koomooloo Vineyard is perfect for the styles of wines Philip is keen to make - In reality understanding the uniqueness of this region has been an unravelling journey.
The baton for winemaking has now been passed to Philip's son Daniel who after extensive experience gained in various parts of Australia, New Zealand, California, France and Italy has returned to the vineyards he helped his father plant.