Baileys of Glenrowan - Shiraz 750ml
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Baileys of Glenrowan - Shiraz 750ml

$39.74 $48.00 RRP Save 24%


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Alcohol percentage 14.0
Bottle volume ml 750ml
Gift box No
Country of origin Australia
Varietal Syrah/Shiraz

Description

Baileys of Glenrowan is one of the pioneers of winemaking in North-East Victoria, producing its first vintage in 1870. Since this time Baileys has become renowned for consistently producing intensely flavored, long-lived red wines and world class fortifieds. The Baileys Shiraz release is the second fully grown and certified organic wine from Baileys, and underlines our strong commitment to organic farming.

Tasting Notes

  • Nose Nose
    Ripe red cherries and raspberries with a perfumed potpourri lift.
  • Appearance Appearance
    Deep ruby, crimson at the rim.
  • Palate
    Medium-bodied with a cascade of juicy red fruits, fine supple tannins and fresh acidity. Seasoned French oak adds attractive spice and texture throughout the finish.

Awards

  • 2015
    Bronze
    International Wine Challenge

Sommelier Review

“This organic shiraz is bold, spicy, full-bodied. Great to go along with game dishes.”

Michael Leitner

Food pairings

  • Beef
  • Duck
  • Venison

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Recipe

sangria cocktail in a wine glass

A classic Spanish red wine cocktail guide

Cuisine Red Wine
Servings 6
Preparation time 5 minutes
Cooking time Less than one second
Nutrition 225 ccls
Category Cocktail

Ingredients

  1. 1 bottle of Baileys of Glenrowan - Shiraz 750ml (Preferably Grenache or Tempranillo)
  2. 45 ml of Your Favourite Brandy
  3. 480 ml of Your Favourite Ginger Ale
  4. 1 lemon
  5. 1 orange
  6. 1 apple
  7. 2 tbsp of sugar

Instructions

  1. Cut the lemon, orange and apple into wedges.
  2. Add the fruits into a pitcher and muddle it for 45 seconds.
  3. Add the brandy and ginger ale and muddle it again for 30 seconds.
  4. Next, pour in the red wine. Add in the sugar. Stir gently to incorporate the flavours together.
  5. Cover the pitcher with plastic wrap. Rest it in the refrigerator for a minimum of 8 hours before serving.

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