This is the sort of Shiraz that forces tasters to re-examine their view of the variety as produced in Australia. It starts off with powerful aromas of cracked pepper and floral notes evocative of violets, then delivers explosively spicy flavors of pepper and licorice cushioned by ripe blackberries and a rich, supple texture. It’s the best of New and Old Worlds…
The 2004 Parsons Vineyard Shiraz starts off a bit unflattering, but with vigorous decanting a swan emerges. Subtle toasted oak and vanilla notes, complex floral scents and bold blackberry fruit all combine in a creamy, rich, dense wine with plenty of character. Picks up more complexity on the finish, adding hints of chocolate, coffee and spice. Drink now–2015.
An excellent Sauvignon Blanc, with invigorating grass, gooseberry and lemon-lime flavors, and a mouthfeel that manages to be both zesty and viscous. Opens with permeating, fragrant melon, green apple and fresh herbal flavors.
Frankland River is turning out to be a fine source for Australian Rieslings, like this offering from Ferngrove. Honey, baked apple and wet stone aromas and flavors are intense and pure, while the wine is weighty with concentration to the point of a slight oiliness to its texture. Finishes long.
The black plum fruit is sturdy but soft; still, make no mistake: This wine’s focus is its chewy tannins. There’s no killer oak or caramel flavors-just fat plum and moist soil, and maybe a little wheat. A very nice wine, and well tempered.
This full-bodied, mouthfilling Shiraz isn’t as dense or rich as it could be, but is still a hedonistic wine that avoids going over the top. Subtle smoke, vanilla and spice notes mark the blueberry and blackberry fruit flavors, which linger elegantly on the finish.
A little less austere and easier to drink than many dry Aussie Rieslings, this wine features lime and vanilla shadings on the nose, and ample apple, melon and citrus flavors. It’s fullish and round, despite only 12.5% alcohol, with a long, mouthwatering finish. Drink now–2010.