Hints of black tea and cassis mark the nose of the 2016 Gregor Shiraz, produced from partially dried fruit. It's deep, dense and chocolaty, with a rich, velvety texture and a long, mocha-tinged finish. More about brute power and intensity than finesse, it's nevertheless surprisingly drinkable for such a big, concentrated effort (15.7% alcohol), with the ability to take diners from the meat course right through to the cheeses.
Source: Robert Parker (Robert Parker Wine Advocate) by Joe Czerwinski. June, 2019