Ridge Of Tears Shiraz 2016 New South Wales Orange
An elegant Shiraz from Peter Logan’s top Ridge of Tears range, the wine has perfumed aroma of red berries, woody spices (thyme and roasted fennel seeds) that promote a savoury impression, white pepper and a little touch of beef stock. The elegant medium bodied palate is very smooth and velvety with same berries and spices that leads to a soft finish. It can be teamed up with venison, cheddar, and grilled or roast beef.
Ridge Of Tears Shiraz 2016
Ridge Of Tears Shiraz 2016 The elegant medium bodied palate is very smooth and velvety with same berries and spices that leads to a soft finish.
RIDGE OF TEARS
The face on the label personifies Peter Logan’s great ancestors.
‘Druim nan deur’ is Scottish Gaelic for ‘Ridge of Tears’, the old Logan clan war cry. It’s an apt name for a wine that has aged this winemaker.
Ridge of Tears showcases two shiraz wines from Mudgee and Orange. The range demonstrates the great quality of these regions, especially in shiraz, showing how good they can be and just how different they are.
But it hasn’t been easy.
In order to make the best possible shiraz from each region we grow the grapes on the best sloping sites, we restrict the vines to low yields in order to achieve perfect balance and concentration, we ferment the small batch of grapes in open fermenter tanks which we plunge by hand and then basket press before mellowing in oak for 12 – 15 months.
In the end the wines are savoury with depth and intensity. The two wines are really quite different yet both are perfumed and retain an elegance in line with the Logan house style.
And now they’re bottled, the tears are happy ones.
Let the ageing begin.
PETER THE WINEMAKER
Peter’s a bit of a romantic.
He dreamt of being a musician. He even gave it a good crack, until the looks on the crowds faces matched those of his band members. Pete was a crap musician.
But he was good at science. He majored in biology and chemistry at Macquarie University and went into the pharmaceutical world, working as a process chemist. But he was a romantic, and there’s little romance extracting compounds from clover.
At the same time, his Dad wanted to get into wine. All of a sudden, he could see a romantic avenue for his skills. He jumped straight into a Graduate Diploma of Oenology (Grad Dip Oen) from the University of Adelaide, which he completed in 1996.
Now he was a winemaker, and loved every minute of it. However, it’s not all romantic. Early cold mornings, snakes, insects, drought, floods and the odd vintage destroyed.
For two decades he has made wines in styles as diverse as sparkling, crisp and aromatic white, smooth and textured white, rosé, dessert wines and reds ranging from lighter styles such as pinot noir (crushing with his own feet) through to fuller bodied longer ageing varieties.
While loving the character of rich fruit in Australian wines, Peter also admires the style and balance of old world wines. His winemaking philosophy is a hybrid of the two styles – wines with Australian fresh fruit flavours and European structure and finesse.
When he’s not making wine, Peter is selling overseas, promoting ours and Australian wines to countries as diverse as Japan, Finland, Oman and the USA.
Peter’s a busy boy. He oversees a range of grape varieties from Orange and Mudgee including semillon, sauvignon blanc, pinot gris, gewürztraminer, chardonnay, riesling, viognier, pinot noir, pinot meunier, shiraz, cabernet sauvignon, merlot, cabernet franc, tempranillo and muscat a petit grains. Then of course there’s his rosé, which he made for his bride Hannah on their wedding day.
Such a romantic!
Australia, New South Wales, Orange
$20 – $50