In my last post, I raised the question as to why the labels of Dalton’s 2007 and 2008 Shiraz Reserve read that the former was a blend and the latter was a co-fermented wine. If you want to know what the difference is, read the post and go to the web site that I referenced in order to understand these two methods of wine production.
It has been clarified that yes, the Dalton Shiraz Reserve from 2007 is a “blend” of Shiraz with 5% Viognier and that their Shiraz Reserve from 2008 is “co-fermented” Shiraz with about 6% Viognier. I have been informed by Alex Haruni, the founder of the winery, that, “We believe that the optimal way to make this style of wine is to co-ferment and have the wine married right from the start. Incidently this is what happens in France as the Viognier is often intermingled with Shiraz in the vineyard. We can not always do this as the two varietals do not always ripen at the same time, though we managed in 2008 and 2009.” He sent this picture to demonstrate the two varieties of grapes together, apparently before going to the crusher.
He did not comment on the difference in taste between the blended and the co-fermented wines so I’ll have to try to do the comparison myself. Hopefully, I’ll succeed and get back to you. But let me close at this point and emphasize that this full bodied wine with all its complexities is one which I believe that you will enjoy savoring. You can drink it now or, given the right conditions, place it in storage to be opened at some future date, perhaps for that special occasion.