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Frankland Estate

SmithCullam Shiraz 2007

SmithCullam Shiraz 2007

SmithCullam Shiraz 2007 is a complex, intensely-flavoured but very elegant and approachable shiraz-cabernet blend distinguished by opulent fruit flavours, satin-smooth palate and fine-grained tannins. This wine reflects both outstanding vintage conditions and the meticulous care it received in both the vineyard and winery.

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Wine Specs
Stephen Tanzer's
Wine Advocate
Wine Profile
Tasting Notes
Bright ruby-violet with purple hues. Exotically perfumed with rich, blood plum and red berry aromas complemented by spice and toasty vanilla notes. Elegant layers of opulent, blueberry and plum fruit flavours integrated with black pepper and savoury characters. The combination of fruit drive and new oak give a dense, elegantly structured and finely textured wine. A complex, intensely-flavoured but very elegant and approachable shiraz distinguished by opulent fruit flavours, smooth palate and fine-grained tannins. This wine reflects both outstanding vintage conditions and the meticulous care it received in both the vineyard and winery. The wine is made for long term aging. Dry conditions prevailed throughout the growing season and warm days and cool nights at harvest time resulted in modest yields and intensely flavoured fruit.
Vineyard Notes
Only very select parcels of organically grown shiraz fruit from the Isolation Ridge vineyard were used in this blend. These were handpicked over several weeks to ensure optimum flavours and ripeness. The shiraz vines are trained on a Scott Henry trellis system and regularly trimmed to enhance sunlight penetration of the canopy thus optimising ripening conditions.
Winemaker Notes
Each variety was fermented separately, as slowly as possible, at temperatures not exceeding 30C. Open fermentation tanks facilitated working the cap through plunging and gently pumping over. An extended maceration period allowed maximum colour, flavour and tannin extraction. The shiraz was aged in 500 litre French oak puncheons rather than barriques to impart textural complexity without compromising the opulent fruit flavours.
Product Reviews
Stephen Tanzer International Wine Cellar's Gravatar
Stephen Tanzer International Wine Cellar
(17/06/2019 at 2:03 PM)
92/100 Opaque violet color. Sexy, highly perfumed bouquet of cassis, cherry-cola, smoked meat, incense, licorice and black cardamom. Chewy, tightly focused cherry and dark berry flavors are firmed by dusty tannins and pick up a strong spicy quality with air. A very young blend with strong finishing grip and a persistent note of cola on the close. This refuses to let go of the palate.

Robert Parker's Gravatar
Robert Parker
(17/06/2019 at 2:06 PM)
92/100 First produced in 2005, the 2007 Smith Cullam Shiraz Cabernet is 2/3 Shiraz, 1/3 Cabernet Sauvignon matured in 60% new French oak puncheons. Revealing a very deep garnet-purple colour, it has a slightly reduced nose with some rubber and tar notes over dried plums, game, cedar, chocolate, macerated blackberry, mushrooms, damp earth and pepper. Rich and full bodied in the mouth with medium-high acid and a medium to firm level of very fine grained tannins, it gives a very long finish. It will be best broached from 2012 to 2022+. 31/10/10

Ray Jordan's Gravatar
Ray Jordan
(17/06/2019 at 2:08 PM)
91/100 Love this wine. It’s plump and generous with immense power presented with effortless and stylish ease. Dark plum and blackcurrant aroma with spicy savoury nuances and delightful cedary oak. It has great structure presence on the palate. Deep and concentrated palate with many years ahead of it. 2010

Scoop Magazine Winter 2009's Gravatar
Scoop Magazine Winter 2009
(17/06/2019 at 2:10 PM)
Silver Award. There is a depth of fruit that is quite clenched contained in this wine. It has focus and precision with the generosity of shiraz and the tightness of cabernet. It is quenching, has thickness with surging black fruit and will continue to offer drinking for many years to come.

Max Crus's Gravatar
Max Crus
(17/06/2019 at 2:11 PM)
9.1/10 A wine so lovely upon opening that you will never taste at its best, perhaps in a couple of hours, because you can't wait. Feb 2010

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