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The New York Times Wine Club

Penley Estate Hyland Shiraz

Penley Estate Hyland Shiraz

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Penley Estate Hyland Shiraz

Appellation & Country
Coonawarra, Australia
Only $20.00 $17.00 per bottle
Member Price: $15.30
This product is currently sold out in our wine shop but may be available in one of our gift packs.

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The Wine
Deep reddish-purple in color, the 2009 Hyland is redolent of fresh black cherry and blueberry backed by hints of smoke, eucalyptus, chocolate and espresso. The flavors are consistent with the aromas, but enlivened by a joyfully juicy acidity and hints of bay, vanilla and orange. The dry summers and well-draining terra rosa soil ensure that the grapes get amply ripe, resulting in a plump, round, exuberantly fruity wine that will age nicely in the short term but has enough softness to be enjoyed today.
Winemaking is in Kym Tolley’s blood. He is directly related to two of Australia’s pre-eminent wine families—the Penfolds and the Tolleys. After receiving his diploma in wine production in 1973, Kym joined the Penfolds winery and worked with the renowned winemaker Jeffrey Hyland, as well as Max Schubert, the creator of the iconic bottling of Penfolds Grange. He remained at Penfolds for 15 years before setting out on his own. In 1988, after admitting that winemaking satisfied all of his creative urges and he had “not been able to think of anything else [he’d] prefer to do,” Tolley further honored his heritage by founding the Penley Estate winery.
Coonawarra, an Aboriginal word meaning “honeysuckle,” is a renowned wine region on South Australia’s limestone coast. Located midway between Adelaide and Melbourne, this inland region is best known for Cabernet Sauvignon and Shiraz grown in its famous “terra rossa” (red clay over limestone) soils. The area’s unusual geology is found almost nowhere else in Australia and gives local wines a uniquely expressive character, blending a great depth of fruit with high- toned aromatics and a famously elegant texture.
While styles of Australian Shiraz can vary dramatically, most of them feature a softer, fuller body than other reds. This offers intriguing pairing opportunities with red meat, game and other full-flavored fare. Without overwhelmingly youthful tannins or screeching acidity, the Hyland is also a worthy accompaniment to spicier preparations, such as Moroccan lamb stew, Korean sizzling beef or roast pork with mole sauce. But, above all else, this wine loves a good barbecue!

Serve at cool room temperature (64°F).

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