A rather fascinating red blend from South Africa. A wine that is fat but racy enough that it doesn’t have to go on a diet. A big nose of smoke, bacon fat, and blackberries. Follows through with vanilla and cumin notes and nice tannic structure on the intrigued taste buds. Like all good shows, ends with a big finish. If there ever was a wine to go with BBQ spareribs, this is it, to my (admittedly subjective) way of thinking.

WHO: Bosman
WHAT: Red blend – Shiraz (85%), Mourvèdre (10%), Primitivo (3%), Viognier (2%)
WHERE: Wellington, South Africa
WHEN: 2008
HOW MUCH: $15-18

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About The Author

Gary Thomas

Gary Thomas is a longtime professional journalist and onetime senior correspondent at the Voice of America who spent much of his long journalistic career working overseas, including many of the world's wine regions. He served as wine columnist for the Austin American-Statesman, and has written about wine and spirits for Wine Spectator and other publications. Thomas now lives in Florida, where he continues to taste and write about wine and spirits for PalatePress.com. He describes himself as "ombibulous."

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2 Responses

  1. Corlea Fourie

    Wonderfull reading your tasting note. Just harvested the Shiraz grapes to make up the Adama 2011 this week! Have the 2008 just a little bit chilled and it becomes a tad more classy. Its a wine that develops in the glass – so take your time with it and see the story unfold. Cheers! (From the winemaker)