A 100% Shiraz, from a vineyard established in 1904 by the Birks family, the same family that established Wendouree. Has toasty, meaty notes on the nose—an appropriate preamble to the grilled meat and black plum flavors on the palate. Chalky tannins are top-notch, but need 6–8 years to settle down. 1,000 cases produced, 200 of which come to the U.S.
A fine effort. This Clare Pinot Gris has a slight coppery tinge, and is dominated by apples and pears on both nose and palate. It’s juicy at palate entry, but quickly moderated by a dry, fine minerally feel. Finishes with tart sour cherry and citrus flavors. Tastes, in a way, like a still version of a very nice Champagne.
Yum. An excellent expression of Shiraz, with all its parts behaving as they should: Chalky tannins and good grip on the palate, and fresh herb and plum on the finish. Has a bright clay-epoxy note, plus brown sugar and beef, on the nose. Drink 2007–2010.
There’s solid plum fruit at the core of this Clare Cab that seems to take on a litte eucalyptus (and maybe even a little sweetness) the longer it sits in the glass. Fruit has inky, oaky edges on the nose. This is just the sort of Cab that you’d need for dinner this weekend—it’s big enough to stand up to a grilled steak, but not so big that it can’t be drunk now.
A little gumtree and blackberry on the nose leads to tangy tannins and red plum fruit on the palate. Very tight with angular oak shadings at this stage, though airing does coax those flavors out. One to try again in 2009.
A reliable source for Australian Cab Sauvignon, Tim Adams’ 2002 effort features scents of sun-dried blackberries, leather and a touch of herbaceousness. It’s large-scaled and full-bodied, picking up hints of raisined fruit on the finish.