Southern Maine has a terrible paucity of good Shiraz. There is plenty of Shiraz around but I think it has suffered the same fate as Merlot (see my "Brief History of Merlot") and the market is flooded with flabby, jammy, soulless sameness.
This is what Shiraz is meant to be. True to old Barossa style it is full, ripe, spicy, and warm. It's intense without being heavy and works just as well with robust food as it does all by itself on a chilly evening.
[Available in store only. If you think that's silly, feel free to write
to the Legislature in Augusta. We'd love to be able to ship it but
we're prohibited by law.]