Oh dear, we are back to the rubber tang haunting South African red wines. A phenomenon noticed by UK influential wine reviewers in the early 2000s that was thought to be so serious to potential sales that wine growers embarked on a wholesale strategy to identify the causes and put a stop to them. Many wine growers have succeeded in removing the rubbery taint, caused by virus-ridden grape vines and choice of wooden barrels among other things, but this one has slipped through. The spicy plum flavours are overlaid with a distinct burnt rubbery flavour. There are better Shiraz out there.
