| Kilikanoon Barossa Valley Testament Shiraz 2006|
"The 2006 Testament Shiraz, sourced from Barossa Valley, is a glass-coating opaque purple. It is a back strapping wine with a brooding bouquet, thick, layered fruit, and exceptional concentration and length. Give it 5-7 years in the cellar and drink it from 2014 to 2028."
The Wine Advocate
"Quite a dark and savoury personality, with ironstone, tar and licorice on the bouquet; the palate is also dense and rich, showing off the depth of fruit synonymous with the region."
Australian Wine Companion
"Inky ruby. Powerful scents of blueberry, boysenberry, peach pit and potpourri are complemented by hints of cracked pepper and brown spices. Lush and sweet, with strong dark berry preserve flavors and a velvety texture. Deep, sappy and penetrating on the finish, with the spicy element echoing."
International Wine Cellar
"A warming, plush, velvety example of Barossa Shiraz, combining cedary oak with superripe, almost chocolaty fruit and brighter touches of red berries. It seems a bit closed on the nose at this stage; give it some time in the glass top open up. Best now–2015. Imported by Old Bridge Cellars."
"All baking spices when first opened, this layers clove and spruce over sweet flavors of baked blueberry and pie crust. That sweetness becomes more structured with air, as supple tannins take shape and lengthen the flavors. Intriguing depths make this a wine to age."
Wine & Spirits
The availability of this product is limited and subject to change.
Syrah/Shiraz wines tend to be spicy. As such, syrah/shiraz wines pair excellently with bold flavored meats such as peppered beef, BBQ, and sausages. Syrah/Shiraz wines also work well with spicy cusines such as Mexican and Cajun.
Steak with Mushroom Merlot Sauce Recipe
This steak recipe goes very well with merlot wine - Use some for the sauce, and the rest for your glass!
2 10oz ribeye steaks
2 tsp pepper
2 Tbsp vegetable oil
3 Tbsp butter
6oz shiitake mushrooms
3/4 cup merlot
1 Tbsp thyme
First, salt and pepper steaks on both sides. Heat the vegetable oil to medium high, and then cook steaks for about 3 minutes per side.
Put the steaks on a plate but keep the oil in the pan. Put the butter in the pan, along with the wine, chopped up mushrooms and chopped up shallots and reduce for 5-10 minutes. Pour this sauce over the steaks and serve.
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