So well done, from beginning to end. The nose offers a good balance of beef, cherry, plum and black pepper notes. On the palate, it’s mouthwatering, medium sized and moderately oaked—that is, there’s no caramel or toast in sight. Focused; flavors of black cherry, blackberry, eucalyptus and black pepper are mouthwatering, and the tannins smooth. Imported by Wilson…
Grant Burge’s new Shiraz releases are looking very good, and more proof is in this mid-level bottling. It’s smooth and silky on the palate, with dried spice accents and seeped tea-like tannins. Its red plum and raspberry fruit is juicy now, but will hang on just fine for the next 5 or so years. Imported by Wilson Daniels Ltd.
Has great weight in the midpalate, with chewy tannins and bright berry fruit that’s tempered by a layer of chalk or talc. On the nose, berry fruit is buried under deep coffee, mocha and mint aromas. Powerful, but has personality.
From a vineyard planted in 1927, this is aged in a blend of French and American oak. Subtle dill notes mark the nose, but there’s more vanilla and even more blackberry and blueberry fruit. It’s not as soft or lush as some Barossa Shirazes, finishing with a dusty, satiny texture. Drink now–2014.
From vines planted circa 1925, the wine feels thick and Portlike in the mouth at first, with bright berry fruit on the palate. The fruit lingers in the back of the throat but not so much on the palate. Nose offers yummy red clay and fruitcake aromas.
Nicely built on a solid red fruit core, the berry, cherry and licorice aromas and flavors here wear a heavy wood cloak that holds the fruit in check a bit too much. It’s hard not to feel that the full potential of the fruit has been stymied here. Still, the mouthfeel is good and it finishes with attractive, spicy dry cherry, anise and wood notes. Will appeal more…
Light to medium weight in feel with evenly distributed ripe plum, raspberry, char and baking spice aromas and flavors. A twist of red licorice throughout adds an interesting element. Finishes with a peppery zing.