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 | 2007 R Wines Shiraz Luchador South Australia
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Ratings and Awards
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Awards:
None Recorded |
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Winemaker's Notes
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| Big and burly with a meaty, beefy nature, this wine is like a classic Barossa Shiraz with a steroid injection. |
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| | | Score | User | City | State | Country | Tasting Notes | Time |
| 155 | | | 90 | Jonpol | Avondale | Arizona | USA | I've been promoting this wine since Thanksgiving and I must say that J.G. is spot on with her description. I would like to add one very distinct aspect of this wine which really sets it apart from anything else I've ever had, period. Luchador has a distinct tomato-ee essence that makes this unique. Reminds me of high pulp V8 juice (not that there is any). I know it sounds odd but it works. High concentration, viscous, low acidity, crazy marketing. I love it! | 02/04/2009 |
| 75 | | | 88 | JaneGarvey | Atlanta | Georgia | USA | “Luchador” means “fighter” in Spanish, and while we don’t want to start anything untoward for Valentine’s Day, we would recommend this wine as a fine way to launch the evening. While many Shiraz-based wines from South Australia can come across a little brutal, this one has smoothness going for it all the way. Full-bodied, it presents a deep, opaque ruby red color, and lovely aromas of black fruits, especially blackberries, and just a hint of pie spice, as if you had a cobbler in the oven. Think ripe, ripe, ripe. The palate displays a sweet black fruit character, soft tannins, and lingering fruit. The finish is long, and although it gets a little heat going (alc. is 14.5%) at the end, doesn’t crowd out the fruit. Each bottle bears the masked image of one of four different characters, a bit unfriendly looking, but if you decant it, your intended won’t see it, and that’s not a bad idea anyway. Best served cool, about 60ºF/15ºC, in large tulip-shaped glasses. Foods: Smoked meats; terrines; meat pies; braised beef, steak or prime rib; mole poblano; root vegetable stew with country ham; Stilton cheese; very dark chocolate.
Georgia Distributor:
Quality Wine & Spirits | 02/01/2009 |
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