Winner of the Michelangelo International Wine & Spirits Awards Michelangelo Shiraz Trophy, so I had to break the moratorium on buying more wine and get a few bottles. There’s always room for one more. Or six. We make a plan.
It’s right up there with my favorite Shiraz’s. I’m not going to attempt to add haughty tasting notes, the noses and palettes of Michelangelo have spoken and I’m in gleeful agreement.
Had this one tonight with a lightly smoked duck breast from Woolies, fat nicely rendered, skin crisp and delicious, glazed with a delicious fermented honey that’s been maturing for a few months after I learned the recipe from Callan Austin at Tintswalo at Boulders. No pics of dinner, it was too delicious.
Links: Diemersfontein Wine Estate