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  • National Wine Awards of Canada 2019, Silver Medal

Screaming Frenzy Shiraz, 2016

Shipped and sold by The Hatch

2016 Okanagan Valley 750 mL, 14.5% ALC/VOL

Availability: Sold out


Critic's Rating91 pts


Hopping out of a sassy little grape-den down in Osoyoos, let us all say a hearty "G'day" to this ripper of a good Shiraz, mate. This beaut is the fair dinkum, we can promise you that, no wuckas. Aged for 16 months in right-proper American Oak, there will be no whinging here about the full bodied and spicy notes chockers full of dark fruit flavours. As a wise country-man once said 'Crikey means gee whiz, wow!', and this wine will absolutely leave you exclaiming just that; she'll be right. Obviously a perfect pairing with shrimp on the barbie.

Awards & Ratings

Critic’s Rating:

91 pts

Dark, hematic and brooding syrah with more aromatic abilities than you might think. Plenty of wood sheathing and spicy intensity, with heat, liqueur and a sense of foreboding. Dark soy and balsamic in a bad boy of a northern Rhône like syrah. Big, potent and impressive. Drink 2021-2027. Tasted blind at NWAC19, June 2019.

- Michael Godel,


  • National Wine Awards of Canada 2019, Silver Medal National Wine Awards of Canada 2019, Silver Medal

Connoisseur Note(s):

Awards Continued

Silver - 2019 OK Wine Awards Best of

Critic Ratings

91 points - Tony Aspler


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Tasting Notes

This was a featured wine in September's Wine Club package, 2019.

Tasting notes written by Tony Aspler.

Geographical Indication: BC VQA Okanagan Valley
Vineyard: Monarch & Hans Estate vineyards
Cases Produced: 250

Appearance: Opaque purple colour.
Nose: Cedary, blackberry with vanilla oak spice notes.
Palate: Full-bodied, richly extracted, a fruitcake of a wine with black fruit flavours melded with oak spice ending on a savoury note of dried herbs and ripe tannins.
Quality: Outstanding. 91 points. Drink now or be patient and hold for 2–3 years.

Food Pairing: Ox cheek stew with orange and star anise, smoked beef brisket nachos, barbequed dry-rubbed ribs with red potatoes, fried tofu with spicy ginger-sesame sauce, and green lentil curry.

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