About the Wine: Shiraz is usually known as a dry red. There are two ways to make dry reds into sweeter wines. One is to do a late harvest, leaving the grapes on the vines longer and allowing them to develop more natural sugar prior to harvesting. The other way is to artificially sweeten the wine after harvesting. Given the price of this wine, the later is more likely.
About THIS Wine: A dark red center fades to a pink rim. Sweet plum is prominent on the nose and delivers on a tart palate with a dark fruit finish.
Drinking This Wine: No idea. The palate is too sharp for a sipping wine, too sweet for a dinner wine, and too thick for snack foods.
Overall Impression: The difference between this and Manischewitz is that Manischewitz costs less. At ten dollars a bottle this is overpriced.
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