Redbank? More like redwood. Though most reviewers found cedar and toast to be the predominant flavors and aromas in the Fighting Flat, others identified pleasing spice and coffee notes on the nose, and cherry and cocoa flavors on the palate. Finishes tart, with—you guessed it—dry, smoked-wood flavors.
— W.E.
(10/1/2001)
Has what seems like grain-like aromas to go with grapey, blackberry-plum fruit. Turns tart and somewhat green on the palate, offering little more than tart berry and leafy flavors that turn lemony on the finish.
— W.E.
(10/1/2001)
This lightweight, juicy, organically farmed South African wine has a coffee edge to its tart berry fruit. Even on the palate, it turns harder on the finish with edgy, metallic tannins—too much for the weight and density of fruit.
— W.E.
(10/1/2001)
There’s a slight acrid tinge to the primarily woody nose and the fruit on the palate is tart and thin. Pleasant leathery and dried-spice notes partially redeem it.
— W.E.
(10/1/2001)
Sutble aromas of infield dust, cedar and red clay plus dark fruit were, to all reviewers, too mute. So dark that it’s nearly opaque purple-black, it shows burned oak, raisin and overripe berries on the palate. Finishes bland, with soy and mineral notes.
— W.E.
(10/1/2001)
How can a Barossa Shiraz be so green? Its flavors are herbal to the point of being close to cabbage or green bean, with just enough high-toned cherry fruit to be acceptable. —J.C.
— J.C.
(9/1/2002)
Very light in color, with brick-tinged edges. That mature look is matched on the nose, which has clove and earth notes. But it is also a lot like sherry, indicating some oxidization. In the mouth, the cherry fruit is too thin and the finish is sharp.
— M.S.
(1/28/2003)
Insubstantial in the mouth, as though it’s a shell of a wine without much stuffing. What’s here are earthy, generic red fruit flavors. Finishes short.
— D.T.
(1/28/2003)