Sourced from the cool-climate regions of Margaret River and Mount Barker, this full-bodied Shiraz boasts plenty of peppery aromas, but also eucalyptus, sour cherry and dill. Shows more leather and caramel on the palate, finishing with soft, dusty tannins.
— W.E.
(7/1/2002)
It’s toasty from 17 months in French oak, but the wood is well balanced by cassis and the nose picks up some lovely hints of anise with air. Straightforward black-currant and vanilla flavors flow smoothly across the tongue. Soft tannins and low acidity make this a Cab that’s meant to be enjoyed now. Editors’ Choice.
— W.E.
(7/1/2002)
A full, rich, woody style that emphasizes toast, vanilla and butter. Imagine sliced peaches doused in melted butter and sprinkled with cinnamon-sugar. Finishes thick and oily.
— W.E.
(7/1/2002)
This peach- and pear-scented wine was bottled with screw caps so you needn’t fear TCA. Baking spices accent simple peach and pear flavors in this medium-weight Riesling. Finishes dry and stony.
— W.E.
(7/1/2002)
Somewhat weedy on the nose; then shows a lot of overripe cherries on the palate, along with baking spices like clove and cinnamon. Soft and pleasantly chewy.
— W.E.
(7/1/2002)
Scents of smoke, green vegetables and pungent grasses; flavors of pink grapefruit and green pepper. It’s a little soft, yet green-tasting at the same time.
— W.E.
(7/1/2002)
An intriguing wine. Shows some very positive aromas and flavors including spice, earth, black pepper, cinnamon and clove. However, a prominent grapefruit/cranberry element on both the nose and in the mouth is disarming. Shows good mouthfeel and balance. A very different take on Shiraz.
— W.E.
(4/1/2000)