The Marquis family have been making wine since 1987. This Shiraz is named after Sarah Marquis’s son Luke, who travels the world promoting the business. Although it comes in at 16 percent abv, the wine shows balance in its intensity, with tamed notes of black licorice, graphite, and a bloom of violets. Mocha notes surround luscious black cherry, gracefully, while a prickle of pepper dots the tongue on the seamless finish.
Winemaker Sarah Marquis crafts an intense, dark fruited Shiraz with spice, black pepper, and a hint of bacon. Blackberry and plum are lively and energetic like a bustling carnival with bright lights and multisensory expression – this is not a side show wine.
In Australia, a left-handed boxer is called Molly Dooker. Aromas of dark chocolate and blue flowers permeate the glass. Ripe blackberry is bathed in mocha. With slate and licorice delivering an uppercut of ripe purple plum, the wine’s confident swagger enhances its creamy finish.
Streamlined mouthfeel, augmented by creamy red pepper and black cherry. Old world acidity maintains a freshness. Oregano, marjoram, and nutmeg season oak and dried roses.
Age certainly shows its beauty here, with dried lavender, balsamic, and wild strawberry. Striking acidity keeps it fresh, with a light cedar spice on the melting caramel finish.
Earth and salty minerality maintain the wine’s freshness. Sage and tart cherry are juicy with a slightly toasty finish.
A blend of Cab Sauvignon, Petit Sirah, Zinfandel, Petit Verdot, and Malbec.
Intense black fruit flavors of blackberry and blueberry, vanilla, oak, cloves, baking spices, chocolate, and black peppercorn. On the palate, rich cooked fruit flavors, baking spices such as cloves, cinnamon, vanilla, and a touch of leather.
With some Petit Verdot added, this fleshy and luscious red caresses with suede tannins. Dark chocolate-covered violets and black cherry form a reined in “syrup” on the palate. An expansion of flavors increases intensity and complexity with a toasted almond-oak finish.