Full-on fruit on the palate (blackberry jam, and a host of berries) plus eucalyptus and vanilla. It’s big and rich in the mouth, with a medium-long finish that sings of eucalyptus and vanilla. It is what it is—big, fruity, alcoholic—and it’s pretty darned good at that.
A hugely oaky wine, but one that manages to taste awfully good nonetheless, with layers of vanilla and toast leading into a full-bodied, supple wine loaded with notes of maple syrup and brown sugar. Drink now.
This Shiraz has medium body and chalky-chewy tannins. A dried spice, or clove, note that shows on the nose comes around again to accent the palate’s bright, juicy plum fruit; brown sugar and caramel components are almost too hedonistic and rich, but toe the line nicely. The wine comes to a medium-long close, the chewy tannins hanging on after the flavor gives up.
At seven years of age, this is a reasonably complex wine, well suited to pair with roasts. The ample oak is integrated with the fruit, yielding a mélange of nuances that include grilled meat, cedar, vanilla, dried spices, coffee, black olives, blackberries and tar. Drink now–2015.
The famous Australian golfer has introduced a line of wines, made by Mildara Blass, the giant Aussie wine conglomerate. This is a good start. The opening is on the melon/citrus side of the Chardonnay range, with a mildly creamy center and a lean and graceful finish. Right on par.
An okay vintage of a typically better wine. The wine is dominated by a nutty, amaretto or liqueurish note, with tangy oak on the finish. There’s firm plum fruit and a piquant sweet-tartness that grabs on midpalate, though, that’s quite nice. Imported by Foster’s Wine Estates Americas.
An 80-20 blend, this medium-bodied, supple wine is made for mass appeal. The creamy texture and chocolaty overtones are almost guaranteed to please, with enough dried cherry and cassis fruit to stand up to charred steaks. The barest hint of dried herbs adds a welcome touch of complexity. Drink now–2010.