Creamy and lush, seemingly destined for immediate consumption. Eucalyptus marks the nose, giving it a lifted quality, but the main flavors are of plum and cassis, wrapped in a soft cocoon of caramel and cedar. Drink now.
Don’t be fooled into thinking this is your typical fruit-driven South Eastern Australia blend from mediocre growing regions. Instead, the bulk of the wine (70%) comes from McLaren Vale, with 15% each from Langhorne Creek and Heathcote, blended into a dark, meaty wine filled with notes of cola, coffee, soy and tapenade. Spicy and complex on the finish.
Already mature, this Cab-Merlot should be consumed over the next year or so. For now, it offers aromas and flavors of leather, cassis, brown sugar and dried fruit carried on a soft, creamy bed of resolved tannins, with just enough acidity to keep it lively.
It’s 80% Shiraz, but the Cabernet component comes through as lifted mint and tobacco elements that add definition and nuance to the baked berry flavors. Hints of vanilla and fresh fruit flavors come through on the finish.
This blend of roughly two-thirds Cabernet and one-third Merlot offers scents of dried herbs, cedar and raisined cassis, then turns rather crisp on the palate. Although the wine lacks a bit of flesh and richness, the tannins are supple and the flavors are totally correct: cassis, cedar and dried herbs.