The Thomas Hyland Shiraz, a buoyant, fresh style contains plenty of juicy blackberry fruit aromas and flavours, chocolaty, ripe tannins and some savoury oak nuances.
Sourced predominantly from the Barossa, McLaren Vale and Upper Adelaide regions, the wine shows distinctive spice notes and typically rich and well-defined fruit characters. There is no doubt this is a contemporary wine of which Thomas Hyland would be immensely proud.
Huon Hooke has said, “The Thomas Hyland Shirazes are beautifully bright, fruit-driven wines; they are well-made, generous wines but overall lighter in weight than the Penfolds Bin range.” (Rewards of Patience VI, 2008).
It is the consistency of this style and the stamp of individuality that makes the easy-drinking Thomas Hyland Shiraz a favourite among wine experts, collectors and sommeliers.
|Bucatini amatriciana with freshy grated parmesan
Rare eye fillet of beef
Pork & lamb
|Australia’s winemaking history of less than two hundred years is brief by European measures though, like Europe, punctuated by periods of extreme success and difficult times. From the earliest winemaking days Penfolds has figured prominently and few would argue the importance of Penfolds’ influence on Australia’s winemaking psyche.
Without the influence of Penfolds the modern Australian wine industry would look very different indeed. Sitting comfortably outside of fad and fashion, Penfolds has taken Australian wine to the world on a grand stage and forged a reputation for quality that is without peer.
Penfolds’ reputation for making wines of provenance and cellaring potential might suggest a mantle of tradition and formality is the preferred attire of a company with so much history to defend. But to label Penfolds as simply an established and conventional winemaker, would be to confuse tradition with consideration and to overlook the innovative spirit that has driven Penfolds since its foundation, and continues to find expression in modern times.
If there is anything traditional about Penfolds, it is the practice of constantly reviewing the wines it already does well, and continuously evolving and refining styles as vineyards mature and access to ever older and more varied vineyard sites improves.