Rabbit & Spaghetti Superzone Shiraz 2016
About the wine
Adam's powerful Superzone Shiraz is finally here...
- 18 months ago Angels voted in their thousands to give Adam Barton the go-ahead to make his dream wine in The Crush... and it's just arrived.
- Adam promised to deliver "the best wine he'd never made", sourcing the very best fruit from all the regions of the Adelaide 'super zone'. His homage to Australia's most iconic wine.
- He's created a ravishingly rich Shiraz full of juicy dark fruit with a lovely spicy, chocolatey warmth that just goes on and on.
- The 2016 vintage is fast becoming known as one of the best vintages in recent memory, so you better move fast if you want to get in on the action. There's not much to go around...
Best before
Drink now to 2028
Serving advice
Serve at 16-18°C. Open/Decant 1-2 hours before serving
Food match
Rabbit and beef always pair well
Contains sulphites
Wine profile
Meet the winemaker - Adam Barton
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Adam first got into winemaking in 2001 and after a few years of hard graft for iconic brands like Wynns Coonawarra and Bonny Doon in the USA and Oz, he finally took the leap to go it alone in 2008. On his own, he made some absolutely stellar wines that got rave reviews from the critics and his new set-up was even named one of the Top 10 Best New Wineries by legendary Aussie wine boff James Halliday.
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Then in 2012, Adam heard about Naked Wines and our mission to shake-up the wine industry. And the more he heard about how we work and our lovely Angels, the more he wanted to be a part of it. He popped us an email and the rest is history... since going Naked, Adam’s career has gone from strength to strength and he now wows over 300,000 UK Angels with top-quality exclusive wines. He’s eternally grateful for your support.
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The reason Adam’s kit is so special is because of his attention to detail. He learned early on that to make the best kit you need the best fruit and that means knowing the vineyard intimately. Every single grape he uses is either from his own vineyard or from the close-knit family of local growers he’s worked with for over 10 years.
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