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Coriole Lloyd Reserve McLaren Vale Shiraz 2006 The Coriole Lloyd Reserve is a tete de cuvee wine reflecting the best parcels of fruit from their vineyard resources. Curiously, almost the entire fruit component comes from a vineyard planted in 1919. This east-facing site on deep clay soils is located in the curvaceous landscape known by locals as the ‘Seaview area’. The wine is vinified in the Australian method. Fermentation is completed in barrel, a technique that meshes oak and wine flavours. The wine is then matured for between 16 and 18 months in American and French oak before bottling. Coriole Lloyd Reserve Shiraz, a traditional but modern classic, is a robust but beautifully balanced style. The wines have intense ripe blackberry/black olive aromas and meaty complexity with plenty of palate richness, fruit sweetness and texture. They are deceptively forward when young, but should cellar and develop for the medium to long-term. Certainly, it is an excellent market performer with growing interest. . - Andrew Caillard MW   Coriole combines McLaren Vale tradition with innovative thinking to come up with a fascinating range of wines - and good olive oil. The company was among the first to experiment with Italian sangiovese some years ago, but the local staple, shiraz, wasn't forgotten. At Coriole, shiraz takes two forms: the standard label made in the honest, hearty regional style, and this Lloyd Reserve, which takes things into blockbuster territory. Ralph Kyte-Powell Sourced from a small 4 acre block planted on our estate in 1919 this vineyard typically produces 1/2 tonne/acre & is pruned & harvested by hand. Our aim is to minimise the use of fertilizers & chemicals whenever possible to maintain healthy vines & deter vigour. Also, minimal fungicide spraying with "soft" chemicals such as sulphur & copper & any insecticides used are target specific & part of an Integrated Pest Management approach. The 2002 vintage in McLaren Vale was exceptional despite lower yields than average due to the coolest summer on record. The early indications were extremely promising for both red and white wines, with excellent fruit flavours evident in the ferments. The strong point of the season was the development of intense colour and flavours due to the cooler ripening period higher sugar levels with good natural acidity being maintained. Hand plunging in open fermenters, then final fermentation in American and French oak hogsheads. The wine aged in barrel for 15 to 18 months, then bottled and rested a year prior to release in cellar door. We aim for this wine to be approachable at release but benefit from cellaring. Deep purple colour. Dense, rich and beautifully focused, a lavish mouthful of blueberry, blackberry, liquorice and pepper flavours balanced deftly with vibrant acidity and fine tannins. It all lasts effectively on the long, multi-layered finish