The 2007 St. Henri remains broodingly dark in both color and flavor profile. Blackberry and plum notes are accented by roasted meat, leather and mocha in this full-bodied, densely packed wine. The tannins are a bit chewy right now, but the finish is long and reveals promising glimmers of fruit that portend well for aging. Drink 2018–2025 and beyond.
This Shiraz is aged in enormous old oak vats and so doesn’t offer the toasty, caramelly flavors that we often associate with Oz Shiraz. Instead, the fruit speaks for itself—the palate is showing mostly black plum and black cherry, with chewy tannins and a little earthiness on the finish. Toast can sometimes be a good thing, but St. Henri is where I hide out when…
Put big, rich fruit in a tightly wound package without new oak influence and you have a very ageworthy wine that might not be ready until 2008, and should last through 2020. Blackberries, black pepper, earth, spice and leather provide plenty of complexity without any oak embellishments.
Red-berry aromas and flavors have a tinge of stewiness to them, but the wine’s smooth tannins and pencil-eraser aromas more than make up for it. A little more straightforward than St. Henri usually is, but it’s still very tasty.
All of the sexiest adjectives apply: forward, brash, lush. Flavors are of licorice and full-tilt blackberry. Does it taste like St. Henri usually does (low-dose oak, tight red fruit)? Not so much.€In this vintage, it is almost like mocha. Drink now.
A blend of Barossa and Clare fruit, St. Henri is aged in large old oak vats, giving a very different result from the typical Australian Shiraz. With no oak overlay, it’s chocolaty and tarry, with plummy fruit. The 2003 is full-bodied, with mildly coarse, chewy tannins, yet may not turn out to be as long-lived as the best St. Henri vintages. Drink 2010–2018.
Grape and blackberry flavors hold the fort down on the palate, and cassis is the main player on the nose. Although it is a very good wine, the feel here is dry, thick and woodsy—a curious thing considering that St. Henri is traditionally matured in old oak vats. Alcohol is also evident on both nose and palate. I love St. Henri in general, but this young one is…