Passing Clouds 2016 Bendigo Shiraz

The photo is of a 2016 vintage though as winemaker Cameron Leith says, "consistency" is why Passing Clouds has used Bendigo fruit for over 35 years to make their dashing good Shiraz.

Boutique winery Passing Clouds, situated between Trentham and Daylesford in Victoria's cool climate Macedon Ranges region, is widely known for its superlative Chardonnay and Pinot Noir but this Shiraz is their equal.

Typical of the variety it opens to spice and dark fruits: black pepper, plum, ripe cherry, allspice. Minimal wood character, it's all about a seamless connection between fruit and tannin.

It's a big juicy bouncy bomb of a wine.

Let it breathe a while before drinking. Use wide mouthed glasses. Decanting helps too. Drink it under 16C and above 10C.

Classic food pairing would be red meat. Roast leg of lamb studded with garlic and rosemary or beef smothered in mustard resting on a bed of quartered onions.

Barbecued steak with pepper sauce and chips would bring out the best in each other.

Braised duck with shitake mushrooms and daikon chunks would be a succulent match.

Coq au vin? Bien sûr!

Spag bol? Onya!

Passing Clouds is one of Australia's best boutique wineries and we have always been enamoured with everything it creates.