The Wine Doctor
2016 'R-E-W' Barossa Valley Shiraz
Australia: Barossa Valley
Listen up health nuts! We may have found The Cure (no, not the legendary British band) but the cure for all? More research is needed, so help us, please! As the medical world continues their endless debates on wine’s health benefits, we do believe that dry reds IN MODERATION can seriously enhance our lives. While no one can claim that wine is medicine, at the bottom of their hearts wine lovers worldwide continue to feel much, much better with just a glass or two after a long, hard day. The Wine Doctor takes all that one step further by elevating the concentration of the powerful antioxidant Resveratrol. The same percentage of alcohol delivered with 15-20 times more of the “good” stuff! This Barossa Shiraz happens to do so deliciously, too.
Inky bright purple with a diminishing rim that gleams of ripe dark cherries. Highly perfumed scents of red berry compote, with a hint of white pepper on the nose. Excellent energy and focus remark the palate, offering vibrant raspberry liqueur and allspice. Soft tannins build on the long, silky finish that is lively, precise and smooth, all at the same time. To further enhance the benefits, try with a big bowl of salad chockful of greens, nuts, berries, and a tangy vinaigrette.
Just to reiterate, we are NOT saying drink TONS of this or any red wine and get healthy. By any means, no. Drink GOOD wine only, and only in moderation, along with many, many other healthy habits as advised by actual science and medicine.
Here’s a video excerpt: posted by Dr. Philip Norrie, of Professor Peter Barnes explaining resveratrol in wine
Here’s what the wine press has to say:
Wine Spectator - Bartender, a Glass of Medicine, Please
Wineries are developing wines dosed with high amounts of resveratrol. But is this sound science? With all the buzz surrounding scientific research on resveratrol, the polyphenolic compound found in red wine, it was only a matter of time: Someone has produced a “resveratrol-enhanced” wine. Whether or not it actually has health benefits is a matter of debate. But it will certainly not be the last wine to make the claim.
Numerous studies have found evidence that resveratrol may be a tool for fighting an array of health problems, from aging to Alzheimer’s to obesity. The compound is an essential part of the immune system of grapevines, and seeps into red wine during fermentation and maceration with the skins and seeds, where the chemical is most concentrated. But most of those scientific studies come with important caveats. Conclusive clinical trials on humans are still in the works. And most of the studies have used doses of resveratrol far larger than what’s contained in the average bottle of wine. To overcome that problem, some pharmaceutical firms have been working on resveratrol supplements, harnessing the power of the red wine compound in a pill. But some wineries are taking the exact opposite approach. Several projects are currently underway that attempt to add resveratrol to wine in an attempt to maximize the dosage in one bottle. One doctor in Australia claims he has already succeeded, and the Spanish government is investing big bucks in the hopes that a handful of producers in Rioja will be next.
Family physician Philip Norrie has been practicing medicine in Sydney for more than 30 years, but has also made a name for himself writing several wine-themed books and studying wine’s impact on health. He recently established a winery, Pendarves Estate REW, and released two resveratrol-enhanced wines under the label The Wine Doctor. Norrie said he takes the leftover grapes after pressing and extracts residual resveratrol and concentrates it into a powder. The powder is then added to the wine before bottling. Norrie says the process, for which he holds a patent, does not change the wine’s color, clarity, nose or taste. Norrie said each wine contains 100 milligrams per liter of resveratrol. By comparison, most red wines contain between 4 to 8 milligrams of resveratrol per liter…
The jury remains out on whether these new wines will be a fad or medicine by the glass. For now, Norrie is enjoying being the only player in the game. “I sell my ‘Wine Doctor’ wine to my patients, I have order forms on my receptionist’s desk in front of every patient,” he said. “They love buying it!”
Inky bright purple with a diminishing rim that gleams of ripe dark cherries.
Highly perfumed scents of red berry compote, with a hint of white pepper.
Excellent energy and focus, offering vibrant raspberry liqueur and allspice.
Soft tannins build on the long, silky finish that is lively, precise and smooth.
A big bowl of salad chockful of greens, nuts, berries, and a tangy vinaigrette.
What the Winery Says
- Dr. Philip Norrie
- Barossa Valley, Southwestern Australia
- R.E.W Concentration
- 118.4 mg/L
- 12 months in American and French oak