Bob’s cellar. Dark and brooding, no bricking evident. Nose is sweet rich black cherries and damsons, pepper pinch. Dryand restrained, feels over a bit in the fruit has disappeared and left with a very tertiary leathery old red. Not that appealing - will try more on day 2 (89). Day 2 and all that leathery old red taste has gone away, red acidity has jumped up to the fore and more vibrant fruit has appeared. Much better. Last bottle so will never know where this goes next! Moving up a couple of points and thinking you have it time to drink up.
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Decanted but didn't let it breather too long (only an hour or so) given age. Still in great shape. Smooth and balanced but losing the fruit. Very pleasant but time to get a wriggle on and drink
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Bob's cellar. Deep ruby red, no obvious bricking. Full nose of black cherries, mocha, rich and warm, smoky. Powerful and lush. Flavours are less fruit rich, tertiary elements, leather and aged tobacco, a ribbon of red acidity. Good opening. Needs some air. With a little air, is remarkably good, the red fruit acidity blends into the background of rich black fruit. There's a sprinkle of black pepper. Delicious. Next day is more tertiary, the fruit has faded.
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Opened with the most amazing fruit nose. Left it 90 min to decant then the nose is significantly faded compared to the open. Very tertiary wine with that lightening greeny taste of an old wine where the fruit is fading. I wish I had tasted this on opening. Rule no 1 - always taste over time sequentially so you don't miss the window if there is a window there for your wine. You would think I would know that by now! Went better with food. This is good to very good but ? downhill run.
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Mostly 1998s (Washington, DC): Lots of cool nots of cumin, earth, smoky herbs, tar, over some juicy currants and black cherries. Saucy on the palate with dusty tannins and a chewy, ripe feel, but it feels refined and resolved. Black cherries and currants, with notes of sweet oak, mocha, along with earthy, coffee grounds, graphite and sage tones. I guessed Napa Cab – ha! I mixed up the Napa and Australian Cabs. Fun times.
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Absolutely no rush with this, still very fresh after 25 years, loads of fruit on the nose, structured tannin, blueberry and blackcurrant fruit on the palate, a hint of cedar, long finish.
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drinking beautifully, dark ruby, dark fruits, currants, cassis, chocolate, spice, tobacco, cedar, well integrated tannins, years to go, but in a nice place now
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Accompanied slow roasted lamb shoulder with roast vegetables.
Visually: dense purple, minimal signs of ageing
Initially - Nose: blackberry, vanilla, tobacco capsicum/pepper and shiitake mushroom. Palate: still feels so youthful! Strong entry with blackberry, notes of blueberry. Backbone of green capsicum. This is followed by vanilla, tobacco and mushroom. Tannins are fully integrated. Elegant.
After allowing the wine to spend time in the glass over the night Nose: tobacco and smoked wood features more prominently. Pencil lead shavings appeared at the end. Palate: vanilla has disappeared. Prominent green capsicum backing the blackberry. Fruit remained prominent throughout. Tertiary structure evolved beautifully in the glass.
The bottle was drank over a few hours and was powerful with long finish showing the quality of the wine. Probably could go for another 10years + but already so good to drink
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Aussie Night 2.0 (Buellton, CA): A clean nose of sweet red fruit. Fresh and youthful, still showing oak and fruit tannins. Good persistence. A fine showing, but suffered by comparison to the stunning 1998 Wendouree Cab. served alongside it.
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For fun, we decided to drink a bottle of the 1991, (possibly our last bottle tho our inventory shows one misplaced bottle lurking somewhere unless we drank it with our neighbors on one of “those” nights!) and compare it with a bottle of 1998 John Riddoch. We have been “glurping” heavily off the 1998 and have drunk at least 5 bottles before I ever inventoried it! We opened and decanted both bottles about the same time. First taste gave us a softer 1991 and a spicier, smokier 1998. Both were lovely from the start. We drank the 1991 with our dinner. It was soft and smooth but fruit forward and a lovely finish. After dinner we poured our last glass of the 91 and compared it with our first glass of the 98. The 98, after an hour or more of decanting, still was peppery and a bit more pungent on the nose. The 98 bouquet was a bit more astringent with celery and even waxy, crayon notes. I know that probably sounds weird but very interesting as I try to pick out its complexity. The bouquet on the 91 was softer with tobacco and berry notes.
1991 is more plummy, softer with milder tannins, but still very nice and not over the hill as far as we’re concerned. Still a lot of complexity in the nose and the palate. The 98 has a lot more tannin and is peppery (I know it’s not a Shiraz, but it’s peppery), and is just bolder, opulent overall. So if the 91 has declined, it’s only in its boldness. I will dual post this on the 91 and hopefully we’ll find that last bottle in the cellar! Cheers!
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Animally, spicy fenugreek, blackcurrant on a striking nose. Palate hits with blackcurrant, some chocolate. Loads of secondary flavours and retains some tannin and plenty of acidity. A lot of wine.
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Ripe black fruits but with pyrazine and a little black cherry note, touches of violet. Pretty nose. Juicy and tending more to red than black fruit on the palate with plenty of tannins that are chalky, the finish concludes with a touch of pyrazine. Hmm
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This wine improved over the evening and was excellent two hours after opening. I did not decant it. Dark color Spicy dark fruit nose with hints of eucalyptus and cinnamon Surprisingly still a bit chewy and tannic - though the tannins are relatively fine. The flavors are in the dark red fruit realm. Black cherry and raspberry with a bit of spiciness and mint as well. it finishes moderately long and is very pleasurable. Held it's own nicely vs. Boeuf Bourguignon. Might merit a 93 Not the best Riddoch we have ever had but very good - and it's the first time we've held a bottle beyond 15 years
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In Eastman. Dry but densely fruited, mainly cassis. Whiff of mint. A bit of disjointed acid, but disappears with food. A very nice wine. Less complex than a 1990 Poujeaux alongside. This wine may still be a little young, though nothing wrong with drinking it now.
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I'll go with the field on this. Kind of fruit-forward, but enough stuffing underneath to keep it from being a "fruit-bomb." Tannic free for easy drinking. Not the most complex, keeping score down, but good drinking over two nights.
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Still very youthful. Lots of very ripe black fruit, blackberries and black cherries, but not too ripe, with a hint of mint. Excellent concentration, very nice depth, good acidity, but still quite a bit of tannic structure. No real signs of mature bouquet either. This bottle needed more time.
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'Best of Australia' Dinner (Wooloomooloo Prime, 100 Nathan Road Level 21 The ONE, Tsim Sha Tsui, Hong Kong): Ah, a wine that finally starts to demonstrate the long-anticipated potential of the 1998 vintage in Australia. Benefitted from a good long decant, which this vintage absolutely needs. Light on the meniscus but otherwise semi-translucent. Nose is really gorgeous black bramble fruit, great depth of fruit and nice high piano notes of acidity. Palate is gorgeously rich, ripened, and belly-filling fruit that then immediately transfers to the central cortex in an avalanche of gorgeousnsss on the finish. I last drank this in 2015, when the palate was a lot more adolescent. This has now blossomed and harmonised beautifully. Has loads of years to remain on this plateau and I have extended the CT recommended drinking window accordingly to 2027. My WOTN despite a lovely Grange 1991 in the line-up. I was in reveries and hence a rare 96 score for me. Thanks, Daniel!
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Decanted for 30 minutes – you need to. Slowly opens. Smoky oak on nose. Nicely balanced on the palate. Still plenty of years ahead. Quite restrained and complex for a 1998 Australian Cabernet. 13.5%
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It really does embody what I look for in Coonawarra CS, with a violet and minty edge to the blackcurrant fruit, but also with black olive and a touch of green pepper giving a savoury balance. Still got plenty of potential, but is certainly enjoyable now (fwiw I find Wynns reds to offer both early pleasure and great staying power). Real vibrancy about this.
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Certainly should win an award for longevity as this wine shows no evidence whatsoever of having reached full maturity. It literally still has legs with no significant visual signs of bricking. There is still tannin mixed with the typical Coonawarra Cabernet flavours.
Wow! Opened bottle 4 hours prior to consumption and decanted it 30 minutes prior. This is at its peak now. Great fruit, balanced, well I regraded tannins, long. What a lovely Coonawarra red! Clearly not a Bordeaux, but not a shady brother f it. Great intensity and balance. Had it with lamb blackstrap. Winning combination!
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Deep ruby in the glass. Fully developed on the nose showing notes of dried plum, fig, cooked blackberry, dried cranberry, paprika, cherry tea, tobacco. A very complex Cab. Full-bodied, but slowly fading away with structure. Acidity is only medium with ultra-ripe tannins. Holding on to a thread. Drink up by the end of this year.
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gravelld has it about right imo. Unfortunately this is the last of mine, but it went down extremely well. Unmistakably SAus cab but a really balanced effort with brooding power but never stepping over the edge.
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Velvety nose of cherry and chocolate and toasty oak. Smooth attack of vibrant cassis then mid palate of coffee,chocolate and some subtle mint. Long finish. 20 years old but still some tannin with the robust flavour; will be interesting to see how this develops for another decade or so.
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I have had multiple times over the years, and it has shown consistently well. This though was probably the best bottle. The nose was classic Coonawarra, with lovely characterful aromas of sweet cassis, tobacco smoke, earth and eucalyptus wafting out of the glass. The palate had resolved into a soft, velvety mouthful, with plush tannins and silky acidity draped over a deliciously clear and pure core of sweet, fleshy cassis fruit lined with a bit of smoky spice, earth and just that twist of eucalyptus and bittersweet herb trailing away into a lovely gentle finish. Really lovely stuff - a complete wine showing at peak. Clearly not a Bordeaux, but delicious and full of terroir character.
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NobleRottersSydney - Penfolds at 10 20 30 years (360 Bar & Dining, Sydney): {cork, 13.5%} [Aaron] Had a 40-minute decant. Big, chocolate and cedar nose. Liquorice too. Very ripe, powerful. Plenty of oak on the palate, too, with sweet chocolate and currant flavours. Medium chalky tannins, medium-bodied with lowish acid. Makes a bit initial impression in the mouth, then flattens out a bit, and only finishes medium length. Weaker back-palate, despite the pleasant flavours it’s just a bit hollow and simple for a Coonawarra flagship red. The more I taste JR from the late 90s the more I understand why they ripped out so many vines and re-thought the oak treatment.
No official notes. Drank with a friend at a private tasting. Great aged wine. Elegant with some new world umpff. Never disappoints. Stunning stuff. Possibly my favorite red wine.
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An initial sniff of the cork absolutely reeked of sweaty socks, suggesting rampant cork taint... however this turned out to be bottle stink that blew off quickly - phew!
The wine still a youthful dark purple colour with no hint of age showing. The nose quite elegant leafy blackcurrant pastille with a little spice and backed by coffee. A little high toned orange aroma added to the complexity.
The palate is medium bodied, though in a South Australian context more light-medium bodied. Again quite elegant, with the same fruit / leafiness but quite restrained / rounded. Coffee/mocha shows a little more than on the nose and I suppose it adds a little complexity, though I wouldn't regret the absence of such oak influence. A little tannin remains and the acidity is refreshing enough without ever threatening the balance of the win, which is excellent.
I rather enjoyed the restrained approach , though I suppose the question is why pay the extra premium over their Black Label Cabernet Sauvignon? For me there isn't much to justify the extra spend, though the Black Label is always a tough benchmark to be measured against.
[Late edit: I think that musty smell is the wooden case - maybe that's TCA infected - LOL]
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Late Night Drinks at Kelvin's (Kelvin and Joyce's Place, Bishan): My wine of the night - this was yummy and interesting. The nose was archetypically Coonawarra, with plump aromas of cassis,interlaced with dried earth, menthol and eucalyptus. A lovely, very character-filled bouquet. The palate had developed a lot more secondary characteristics since the last time I drank this - with twists of Chinese herbs, menthol and eucalyptus swirling around a core of cassis fruit. There was still a layer of furnish tannins and good acidity lending a good sense of structure and a great length leading into a nicely spicy finish. A good wine, almost noble in character. Maybe a touch more serious and less enjoyable than the last time I had it, but this will last for a long, long time yet.
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From magnum. Pop and poured. Drank over 2 hours. Jason's BBQ. Appearance is clear, deep intensity, ruby colour. Legs. Nose is clean, medium+ intensity, with aromas of graphite, ripe bell peppers, cedar, cassis, blackcurrant, blackberries, minty eucalyptus with more air. Developing. On the palate, dry, high acidity, medium+ alcohol (13.5%), silky smooth fine high tannins, full body. Medium+ flavour intensity, with flavours of blackcurrant, blackberries, blueberries, cassis, graphite, cedar, minty eucalyptus. Long finish. Very good quality. Definitely not a Bordeaux. Fruity yet shows some restraint. Highlight is the silky smooth mouth-feel and fine tannins. Still going strong in magnum format. Would have appreciated more tertiary development and complexity though. Day 3 under vacuum seal: Developed earthy elements with bits of mushroom and chocolate. Savoury and nice. Bodes well for the future development. Bell peppers more apparent also though.
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PNP Xmas evening with friends after epic Steeler victory over Ravens Wine showing some age but still excellent flavors. Nose however seemed slightly corked/off with unwanted fungal smell If you have, I would et drinking
Post Lake's Dinner; 7/9/2016-7/10/2016 (Muse): From magnum. Floral, cassis, earth and some slightly herbal notes. Well balanced, there is good depth and length. This is developing slowly in Magnum and I think will be even better with some more time.
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Nothing like Chicago hospitality...; 4/6/2016-4/10/2016: One of my favorite old school Aussies, and this is just a fantastic bottle. An array of dark berried fruits, tobacco, mint, and eucalyptus, with deft American oak accents that add complexity without overwhelming, all coming together very seamlessly into a polished whole. There's impressive power and density on the palate, yet it's only 13.3% alcohol and showing enough acidity and tannin to suggest there's still plenty of time ahead. A fantastic wine and I always wish these were easier to find in the US.
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Salil does Chicago 2; 4/6/2016-4/10/2016 (Chicago, IL): olləq əʇuoɯ əƃpıɹ? This had a nose with a strong American oak component, as well as a slight touch of pyrazine. If not for the oak, this actually reminded me a little bit of the Plouzeau we had tonight. You can feel the old vine character on the palate, with an amazingly dense and full texture. Coarse tannins, restrained alcohol (I guessed 13% -- it was 13.3%), and so much power, I felt like this wine was a real beast that was somehow being held back. The black fruit seemed like it refused to come out and play. Perhaps this needed more time or air to open up? If this were French, you'd say this wine was rustic.
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Dinner at Patrick's place (Patrick and Tanya's place): Served blind. Popped and poured. Still a deep, impenetrable colour. Unmistakable Cabernet nose - leafy, black currant. Palate is dense and full bodied. It's full of black berry fruit, some spice, smoky earth. Tannins are in abundance but are resolving. After an hour or so in the glass, some trademark eucalyptus notes emerged. It's a meal in itself. Certainly would benefit from a good decant if consuming in the near future.
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Decanted early. After 3h, spice and slight bordeaux 'blackberry leaf' notes on the nose. Excellent blackcurrant fruit on the palate with quite forward acidity. At first, it seemed to have less body than anticipated but 6h after decanting, the wine had opened out and was exceptional. Complex tar and eucalyptus on the nose; excellent rich fruit, spice, complexity, length. Wonderful. A superb accompaniment to roast beef but excellent on its own, too. Still has life ahead of it but do give it time after decanting (5h plus) to stretch its legs before judging. 93+
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Plenty of years left in this. Deep red with no hint of brown rim. Pleasant nose typical Cab. More fruit left after 15 years than I expected. Also earth and mineral notes. 30+ second finish
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Maybe a 30 minute decant. Not sure it benefits the wine. Reddish blue hues. Nose so so. Lots of dusty rocks and dry old fruit. Finishes on the mid-tongue. Not corked but tasted like Janis Joplin's "nearly faded as my jeans". Maybe should have opened 5 years ago? Don't have many and pretty sure won't add to the collection.
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Some complexity on the nose, mint, black currant, iron, with good depth. Strong tannin on the palate but followed up with waves of balanced fruit. Definitely new world, but relatively restrained, lovely mouthfeel and good length
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This is really excellent - pretty fresh straight open but really opened up about an hour in. Rich and fruity, not over-sweet. Tannins are strong but integrated. Full bodied, long length. Fruit, oak, some pencil shavings, a touch of earth, only the power and heat gives it away as an Aussie Cab.
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Magnum. Drinking with a mate and enjoying with fillet steak. In decanter for 2+hours. Really only opened up after 3 hours and its complexity changed with each glass. This wine is epic. It should keep in this format for another 5 years or maybe more. Everything you would expect of this benchmark vino.
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1.5L format. In the 2 decanters for an hour, started drinking. 90mins in it opened up and was strong damp and musty, however really opened up after 2hrs 30mins. Dark fruits, blackberry, cassis, finely integrated with slightly dryish mouth feel on the sides. Solid medium finish, however strong and flavoursome. Drinking well in this format and in this format will hold, would be tempted to drink now for a 750ml.
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My Birthday Lunch (Crown Wine Cellars, 18 Deep Water Bay Drive, Shouson Hill, Hong Kong): Decanted for an hour or so.....which was less than I would advise. Dense purple-red in colour and totally opaque. Nose is surprisingly fruit-driven for a John Riddoch but wow - all blackcurrant in a perfectly linear expression then undertones of damp bracken, red earth and a touch of signature eucalyptus....very refined. Palate is but really linear and precise - perfect blackcurrant and blackberry. Very pure.....really fruit-driven for a John Riddoch and a wine that is really starting to come into its drinking window, although the palate is significantly less evolved than the nose. Quite heady, very long and reverberant. Gorgeous with Italian cheeses. It hardened and closed down with extended time in the glass....which is a sign that top Aussie 1998s require a lot of patience and are evolving very slowly. A real treat.....thanks, Runny!
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Big bold tannin, still plenty of blackcurrant, hint of mint and eucalyptus. Don't think this will improve but will be very drinkable for a good few years. Upgraded by one point to 94 for the outstanding day 2 performance with a lamb steak - the tannins just melted into the fat and the blackcurrant melded with the succulent pink flesh....
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Nice garnet colour. Even after being decanted one hour it still was initially tightly wound up. Big, youthful cassis & eucalyptus. As it opened up, the still impressive tannins softened up & integrated into this powerful (though "only" 13.3 ABV) finish. At least 5 years from peak and good for many years beyond it.
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Lamb for supper and my hands fell on this in my drinking fridge. Double decanted then left for a brief half hour (I figure it's fully mature so won't need much more than that). On the nose there are aromas of biscuit, leather, very slight brambley fruit, gamey meat, slight oxidation and a certain sourness/volatile acidity note. On the palate the wine is dry with a certain juiciness, the initial impression in the mouth is of slight oxidation then muted sour fruits, spice, drying leather rolls into a furry tannic grip which is joined by some alcohol warmth. The tannin persists on the gums. Hmm. I'm happy this is the last bottle - a touch over the hill for me but still obviously a good quality wine.
Lovely nose and generous fruit on the palate balanced nicely with tannins even at this age. Well worth the wait. Never disappointed in Wynns in any price range.
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Sunday Lunch at Wayne's (Redfern, Sydney): aromas of leather, bramble, yeast extract, meat, blackcurrant, cream, vanilla. In the mouth there are flavours of savoury blackcurrant, medium pus talc like tannin dominates though, some cedary notes. Hmm. With time this wine fell apart and become more sour and dirty finally ending up undrinkable after about 3 hours. Very odd as it was most promising after double decant and 30 minutes.
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One hour decant and wow....right up there for one of the best Aussie Cabs Ive ever had the pleasure. berry and cassis on the nose, but the palate - wonderfully long and whilst fulsome showed exceptional balance..its dark berry fruit which has absorbed the oak balanced by typical Wynns long smooth and dry tannin. Touches of euc and int so typical of Coonawarra and a slight sourness in the finish which enhances rather than detracts. Ultimately its layed complexity does it all. At least another 5 years at its peak (cork willing)
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Stunning powerhouse of Cabernet in all its glory. This dark and inky cab delivers a bouquet of floral intensity bursts with violets and spice. The palate big and driving with dark stone fruit and cassis with chocolate and anise on the tip. The tannins are fine and in absolute abundance. The finish is longer than Route 66 and drier than the Mohave. Magical balance of oak and fruit. This really lives upto the reputation, and what's even more amazing, this wine has years ahead of it yet, years!!!
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I'm a point lower than Halliday. Maybe cos of time. It has settled well. Was better an hour decanted than by the bottom of the magnum. Bit very glad it was a magnum! Cassis was powerful, almost over bearing but smooth enough to swish beyond the taste buds and down the back of the throat without inhaling.
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Ruby red in color. Needs about 3 h to open up. Eucalyptus, menthol, red berries, black olives make up a complex nose. A medium bodied palate shows good depth to the red fruit, with woodsy accents (pine), resolved tannins and a nice savory element with olive tapenade and smoked meat on the finish.
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Wine is very complex. It needs a lot of decanting and is very earthy. I think that it is somewhere around its peak but I will wait some before I try again
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A little over the hill for my taste. Lacks freshness. Well made but it was probably great 4 years ago. Fruit gone all thet was left was woody notes with earth. Dull and non descript.
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Donated my only other bottle of this (which was signed by Sue Hodder). I had a feeling this would show well and as such, took it to 'wine nerd/ boys night'. Opened (without decant) 2 hours prior (sample taste and assure not corked). Performed really well factoring vintage, wine, age, etc. Great bottle!
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NobleRottersSydney - Best Oz vintages 90-02 (Alio's, Surry Hills): [13.5%, cork] {Geoffrey} Double-decanted a few hours before.Lots of vanilla here, along with musty, leafy and compost aromas. Cabernet? Medium-full bodied, this too is somewhat over-oaked for me, although it retains a leafy sourness of varietal authenticity. The tannins have really backed-off in the last few years; even a couple of years ago this was still swingeingly astringent. Other Rotters were bigger fans than I; it seems a bit disjointed to me, not having attained full maturity yet. Despite a slightly short finish, I’m inclined to allow this more time still to come together. Hold.
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Exploration tasting (Dr. Russell's residence, the Hague): medium(+) ruby, garnet rim, shows no aging. Slow moving tears at 13.5% abv. Medium developed and ever-changing nose of mainly tertiary aromas like leather, oak, bramble, cedar, paprika spice. Later fruits like cherries and cassis appear to show. Dry, medium(+) a bit aggressive acidity, medium dry chalky tannins, high alcohol, medium body. Medium flavours of cherries, leather, smokiness, white pepper, evolving over the drinking time. Medium long finish, still fresh but flavour palate my indicate near its peak. The wine was not terribly well structured at this phase; acidity was too biting and not balanced by fruit flavours. Softened towards the end. Decant for at least 60 min
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(Brunner: Stew night with Mich&Bo, Suyi, Debbie and Justina) Typical cabernet nose (cedar, smoke, green vegetality) with generous cassis, and faint sweet flowers. Surprisingly grippy tannins with additional white-pepper and sweet tobacco. Generous body with savory chicken-essence, chewy bramble, lifted tall with fresh acidity. Very well structured, fantastic balance, and very youthful. Again, classic Coonawarra eucalypt is prominent, along with some graphite dust, earthy ink and even angelica root. Good power, great balance and tension between lightness and density - what a great wine to end the dinner! Curiously much more youthful than the last bottle opened, so much so I did not recognize it as the 1998.
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(Easter-eve Dinner at Mich and Bo's, Sarah, Terence) A more pronounced, unctious and elegant version of the 1998 straight cab - loads of graphite, tobacco and dark berries on the nose, with rich, opulent berries and confection, implied sweetness, green acidity, tall sineous tannins, finishing with a dusty, chewy and savoury chicken's essence with lingers on and on. Remarkable poise, balance and intensity!
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The second bottle from NYE which was left in a decanter for 24 hours - what surprised me most was that the nose was if anything even more powerful than before - on the palate the wine had lost some of its upfront fruit but was more satisfyingly chewy - a very nice wine with at least five years left in it
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Still plenty of oomph in this wine (I have decanted the second bottle and will drink later) - chewy fruit with just a hint of herbaceousness and tannin - not that complex but still a real crowd pleaser - some years of life left yet
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NobleRottersSydney - Revisiting the '98 cellar (Alio's, Surry Hills): [cork, 13.5%] Little to add to last month’s note. Ruby. A little development. Massive nose of dill and coconut, blackcurrants fruits too, but mostly oak, oak, oak. Full-bodied, not quite as tannic as those oak aromas might lead you to expect; and in fact does retain a touch of authentic cabernet herbacousness about the flavours. But that vanilla is everywhere… Leave it, in the hope it will come together and mature. But I think even Wynns have toned down the oak in more recent vintages.
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NobleRottersSydney - Cabernet prior to 2001 (Alio's, Surry Hills): [cork, 13.5%] {Greg} This wine, opened two hours earlier but not decanted, was at least a generation younger than the ’90. Dark garnet and opaque. Some development is apparent on the nose, but it’s still dominated by rich dark cabernet fruits and cedary oak aromas. The palate is even more youthful; with dense curranty fruits, highly dusty tannin texture, laced with chocolate & oak flavours, all forming a full-bodied but even wine on the palate. It’s big but not crude, and wants another ten years at least to settle down. Ought to surpass the 1990. I think. But who knows?
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Bought at Langtons Auction in Melbourne Australia Low neck Minimal cork stain suggesting good cellaring Drunk at 18 degrees C Best at 1/2 hour in decanter. Became stubbornly shutdown and harsh after 45 minutes.
Appearance
Opaque Mahogany/ruby body Mauve edge ( usually in blind tastings I use this sign to guess a red is less than 7 years old-the exception is certain vintages of John Riddoch e.g 1990 when drunk in 2000) Sediment left in the bottle
Nose 8/10 Blackcurrant pencil shavings and graphite predominate. In the background mint,blackberry, cigar box and manure (especially in the empty glass),cafe au lait. Nose became dumb after 45 minutes and was still so at 2 hours
Palate 8/10
Full bodied off dry Not as elegant as Bordeaux Blackcurrant blueberries blackberries raspberries pencil shavings graphite cafe au lait mint cigar box manure and liver pate ( usually specific sign I use for identifying for Bordeaux reds in blind tastings) also sea shells. Great length more than a minute with blackcurrant the main flavour. Lots of fruit acid and tannin Still slightly unintergrated
Conclusions
I was lucky to get such a well cellared bottle from Auction. It still tastes young. Jeremy Oliver, an Australian Wine Critic says it should drink till 2018 but I feel it is not at its best and will last longer. The disappointment is only 45 minutes drinking well and only 15 minutes at its best! (The ephemeral nature of wine). I agree with many of the comments made by other cellar tracker members for this wine.
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1998 Australians (Raab at Burgatta): Dark red black color with purple edges. Sweet compote aroma of classic CS with cassis and white pepper. Full bodied, tannic and acidity. Green pepper. Adequate bitterness. Long after taste. Alcoholic and warm.
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Deep coloured, no sign of bricking, rich cassis and mineral notes on the nose. Full bodied, smoothly integrated in the mouth. Cassis with tobacco/cedar followed by chocolate and faint spicy, almost minty(?) tones. A bit of tannin on the end, perhaps not the length of finish expected but an excellent wine that went well with rich food but also sat well on it's own.
I would disagree that this is on the way down - although this is the first one I have had, there seems to be plenty left holding it together.
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Lovely claret flavours, this wine looked very young in the glass. The nose was great but the wine is definitely over its peak and on the way down. Overshadowed by the 98 Bin 707. Lovely classic coonawarra C/S with chocolate and plums still very evident.
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Very dark. Full of dark cassis, big tannins but not hard, some mint. Very good balance in a very big package. Went well as expected with rack of lamb with mustard glaze. Enjoyable now, but will give another year or so before the next bottle.
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98 Aussies Dinner; 11/1/2009-11/30/2009 (Lucas): Mint chocolate, tobacco levaes, cigar smells with cassis. A rusty sharpness and zingyness on taste but overtaken by more tobacco leaves, earthy cigar leaves , dark prunish fruits and rounded by well aged cedar oak presenting nuances of dark roast. Just a tad bit too short on the finish but this is the most distinct and intriguing wine of the bunch. This is a cigar / tobacco beast! A distinguished gentleman in the making and the most bordeaux like. However, for now, I am not really a smoker.
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Top 1998 Aussies and Others (Lucas, Klapsons Hotel, Singapore): An outstanding Aussie Cab. Not quite as open and voluptuous as the Parker Terra Rossa, but more buried complex and subtlety I thought. Beautiful nose, the most Bordeaux like of the four Aussie wines. Tons of cigar and tobacco leaf notes on the nose, followed by deep plum notes, lovely dark cassis, a little hint of vanilla, some bramble, all wrapped up in a dusty, earthy package with lots of savoury, tatami-like undertones and bits of wood spice. Palate stilled showed some youth. The fresh, juicy acidity had integrated very nicely into the body of the wines, as had the firm but very fine tannins, but there was still a grippiness to it that suggests that it has many years of development ahead. Flavours were just about putting on secondary notes as well - lovely, warm cassis notes were laced with some bramble, some cigar, some cedar, some tea, all in a superbly balanced whole. Nice long finish showed plenty of persistence, with more juicy acidity holding up some great fruit notes, more tea and just that touch of menthol or eucalyptus. Excellent.
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NobleRottersSydney - Revisiting the '98 cellar (Alio's, Surry Hills): Forewarned by the Saltram, we had these last cabernets decanted. This offers richly upholstered aromas of currents and discreet oak; ripe and barely developed. Medium-full bodied, still with a mass of chalky tannins and great intensity, this is powerful, rich cabernet. Yet, somehow it lacks the finish of a great wine. Medium length, reasonable balance; maybe it needs more time. Past form says yes, but I find that JR often disappoints – the attempt to make a supercharged wine somehow adds up to less than the sum of the parts. Don’t be mistaken – this is still a very attractive wine, and I’d expect that more time will improve it, but I still think there’s a dimension missing somehow.
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Not showing much age in color. Fresh and focused. Great dark red fruits with some licorice as well. Great balance and elegance. Like a fine CA, bordeaux, and Aussie in one. Just lacking the extra complexity for a higher score. Drinking great. Got a bit better as opened up. Nice stuff.
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Colour - deep rich thick ruby red. Decanted for about an hour or so, and it definitely needed it. Nose has blackcurrant/cassis, cedar, briar and, perhaps, leather or coffee. Lots of dark fruit on the front of the mouth, followed by more fruit, a touch of cedar and an everlasting long, dry, but not unpleasantly so, finish. I also got a bit of eucalyptus and mint but that's probably just my odd palate. Still has sufficient tannin to go for a few more years.
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OK wine, but still w/ the Oz flavor that I would characterize as menthol or some sort of conifer resin. It's not what I like in a wine. Others liked it more.
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Drank at Paolas, together with with an '86 Lynch, '95 Leoville Las Cases and '03 Caymus Special Selection. It was a diverse mix that provided an interesting comparison. The Wynns held up nicely, with rich fruit and smooth tannins. It was certainly the ripest, fruitiest of the bunch, with musty cherry and boysenberry notes; perhaps somewhat out of balance but not obnoxiously so - and it may have just seemed that way compared to the more austere Bordeaux' (the Caymus was good, but my least favorite of the 4). Drinking well now, and I am not sure it will improve much.
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Australian 1998s Dinner (Crown Wine Cellars, Hong Kong): Very dark crimson translucent colour. Rich deep earthy nose which also displays coffee and tropical grass cuttings but very reticent despite 5 hours in the decanter. Still closed on the palate with inky tannins and predominantly dark chocolate but quietly displaying enormous class. Huge length. This is way too young to drink but interesting to try.
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Opened 2hrs prior to drinking. This is a damn fine wine. There is still a bit of tannin which suggests the wine will live for another 10 years in a good cellar, however with a bit of air its good to go now! The wine is in perfect balance and the fruit is not being overshadowed by the oak (as is the case with the '96). The palate consisted of cedar, casis and a touch of tomato leaf.
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Oh man this was good. Deep red colour. Quite rich and fruity on the nose and very fresh berry flavours on the palate. Very well balanced wine of medium weight. My only regret was that this was my one and only bottle. Just a terrific wine.
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Dark red colour. Gorgeous complex nose with lots of cedar, leather, cassis, plums, and some minty herbal notes. Medium to full bodied on the palate and very elegant with more cedar, cassis and savoury red and dark fruit flavours, fairly firm tannins showing on the back palate and a medium length finish.
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solid plum though no sweetness in the fruit (or was my bbq sauce too sweet?); very nice mid palate with dusty solid presence; softer than i would have guessed, and ii see no reason to hold this for any longer
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Real deal: intense cassis on the attack, beginning to get hints of secondary cedar on the finish. Lots of body and balance. Still very young. 2010-2020. Textbook.
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NobleRottersSydney - Revisiting the '98 cellar (Alio's, Surry Hills): {cork, 13.5%} Remarkably opaque in colour – still black! The nose is tight, closed, a bit smoky. Ripe & powerful, but sullen. The palate gives away lots of chalky tannins, but is otherwise very unyielding. Everything spells potential; this is all anticipation and not much achievement at the moment. Will be very good in the end, I think, but not for some time. Leave in cellar.
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Deep red with a lovely consistency. Nose is all fruit, mint and sweet oak on opening, with four to five hours open the nose adds some leathery, coffee aromas. The palate is dominated again by the fruit attack and finely integrated oak. The mint, some spice and some chocolate follows on the mid palate. The finish is medium long. The balance is outsanding, the tannin smooth and balanced against enough acid for freshness, and a weight of alcohol. There's perhaps not quite as much complexity as I was expecting or hoping for but nevertheless this is a lovely wine which must only get better and would think another good checkpoint would be in 2008. It wll be hard to resist over the next year and a bit!
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Requires decanting and 4 to 6 hours of air. Dark, brooding, full bodied Riddoch with a powerful blast of cassis, black cherry, mint or menthol, oak and expresso. Still quite young and primary IMO, I would think this wine will be at its best by 2010 and drink well for 10-15 years thereafter. Mouthcoating tannins, fine grained and sweet but persisting for 45 seconds or so finish off each taste.
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Visual: Black and thick. Nose: Earthy, animally, fruity, oaky, minty, and notes of small red fruits. Palate: Nice acidity, slightly sharp but counterbalanced by the intense sweet fruits; smooth tannins, moderate alcohol (13.5%). Overall: Excellent fullness and body, great length and complexity.
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Eastman. Like a Wynn's Black label Coonawarra Cab except more opf everything. Delicious ripe but not overripe cassis fruit, quite primary still but with enough acid and dusty tannins to provide years of positive evolution. No mistaking it for Bordeaux, at least not what I favor, but its size is all in balance.
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"Dark color. Ultra-rich, brooding nose with ripe, minty Cabernet fruit. This wine makes a statement! Attractive on entry, again with the seductive sweet cherry fruit leading the way, cradled in leather. Incredible concentration. Huge, but harmonious. Gorgeous and sexy. May get a little better with age but it's hard to resist right now. Yummy - 93 pts" EWS The Cabernet Open 10-14-2003
Riddoch is the "Grange" of Aussie Cabernet.
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What a gorgeous treat. My experience with Aussie cabs is minimal, Penfolds 407, MP, and of the Coonawarra, only Balnaves 98, so this is a peak experience. The color is rich and dark red showing only the slightest hint of its 7 years of life. Nose of black berry, spice, smoked meats, mint, toasted oak. Presents the great power and depth of the cabernet grape, but with true refined structure. If the 98 Riddoch were a pizza topping, it would be the only choice you need. The fruit lingers throughout to the 40 second finish. Balance is finely crafted. There is a delicatessen of deliciousness in this wine. Tannins remain the backbone throughout to the end. This wine is less fruit forward than Cali cabs, with more spice, smoke, meat, earthy vegetation. maybe an old world meets new world cabernet. There are easily 10 years of enjoyment left in this wine. Now I know what all the Coonawarra cabernet buzz is about.
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Certainly not put to shame next to the Margaux. This was classic Coonawarra Cabernet with some leaf, ripe berry and cassis flavours. The dense fruit had all but soaked up the well seasoned oak and the wine had good concentration, extraction, balance and length.
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Deep inky purple, almost black. Right out of the bottle this was hugely tannic, with lots of fruit hiding beneath. After a few hours decanted: Expressive, obviously cab nose, cassis, vanilla, and a slight touch of blueberries. Huge on the palate, the tannins have taken a backseat, but they're still there keeping the powerful fruit in line. The dark fruits are really mouthfilling, with cassis dominating. The finish is medium, with a slight bell pepper trace near the end. This is a great bottle of wine for the price, and will clearly benefit from a few years in a cellar.
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Anything from the Southern Hemisphere at Suze: Blind wine 9 - Smells of oak and tannin with mint. Cabernet Sauvignon-like. Medium-full bodied with menthol and fruit. Hmm?
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NobleRottersSydney - Bordeaux v Australia (Lucio's, Paddington): There were no surprises here. Black, with dark red tinges at the rim. Raw, charry oak on the nose. There is some syrupy blackcurrant fruit somewhere on the palate, but its obliterated by the (admittedly fine) tannin assault. I regard this as effectively undrinkable at present. Possibly the fruit will hold together for 20 years, because that’s how long it feels the tannins will need to soften. Remarkable in many ways. I don’t want to see this wine again before at least 2010!
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NobleRottersSydney - Revisiting the '98 cellar (Lucio's, Paddington): Black-red. Predictably monolothic nose, somewhat closed, and I suspect not particularly indicative of the wine’s potential. It smells as black as a coal mine, and still tastes extraordinarily disjointed. The tannins are fine, but they grow over time, burying the ripe fruit. Really shouldn’t be touched for many years.
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NobleRottersSydney - Launching the '98 cellar (2) (Darling Mills, Glebe): Black wine. Incredibly rich, upholstered über-cabernet nose. Very oaky, true, but somehow aristocratic, with plenty of ripe fruit underneath. Far too young to drink now, and hard to see (after this much wine) exactly where this will go, but it seems to have the right stuff to be a long ager…
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4/12/2024 - Cremuel Likes this wine: 91 Points
Bob’s cellar. Dark and brooding, no bricking evident. Nose is sweet rich black cherries and damsons, pepper pinch. Dryand restrained, feels over a bit in the fruit has disappeared and left with a very tertiary leathery old red. Not that appealing - will try more on day 2 (89). Day 2 and all that leathery old red taste has gone away, red acidity has jumped up to the fore and more vibrant fruit has appeared. Much better. Last bottle so will never know where this goes next! Moving up a couple of points and thinking you have it time to drink up.
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3/2/2024 - Abdul Qadir Likes this wine: 92 Points
Decanted but didn't let it breather too long (only an hour or so) given age. Still in great shape. Smooth and balanced but losing the fruit. Very pleasant but time to get a wriggle on and drink
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1/18/2024 - Cremuel Likes this wine: 91 Points
Bob's cellar. Deep ruby red, no obvious bricking. Full nose of black cherries, mocha, rich and warm, smoky. Powerful and lush. Flavours are less fruit rich, tertiary elements, leather and aged tobacco, a ribbon of red acidity. Good opening. Needs some air. With a little air, is remarkably good, the red fruit acidity blends into the background of rich black fruit. There's a sprinkle of black pepper. Delicious.
Next day is more tertiary, the fruit has faded.
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1/1/2024 - crazywineguy Likes this wine: 91 Points
Opened with the most amazing fruit nose. Left it 90 min to decant then the nose is significantly faded compared to the open. Very tertiary wine with that lightening greeny taste of an old wine where the fruit is fading. I wish I had tasted this on opening. Rule no 1 - always taste over time sequentially so you don't miss the window if there is a window there for your wine. You would think I would know that by now!
Went better with food. This is good to very good but ? downhill run.
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10/14/2023 - edgar wrote: flawed
Cooked :(. All stewed prune
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10/8/2023 - isaacjamesbaker wrote: 93 Points
Mostly 1998s (Washington, DC): Lots of cool nots of cumin, earth, smoky herbs, tar, over some juicy currants and black cherries. Saucy on the palate with dusty tannins and a chewy, ripe feel, but it feels refined and resolved. Black cherries and currants, with notes of sweet oak, mocha, along with earthy, coffee grounds, graphite and sage tones. I guessed Napa Cab – ha! I mixed up the Napa and Australian Cabs. Fun times.
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4/30/2023 - empire80 Likes this wine: 94 Points
Absolutely no rush with this, still very fresh after 25 years, loads of fruit on the nose, structured tannin, blueberry and blackcurrant fruit on the palate, a hint of cedar, long finish.
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4/22/2023 - ShadowIII Likes this wine: 95 Points
drinking beautifully, dark ruby, dark fruits, currants, cassis, chocolate, spice, tobacco, cedar, well integrated tannins, years to go, but in a nice place now
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4/1/2023 - NoelB Likes this wine: 92 Points
Time to drink. Bought them when cheap.
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12/12/2022 - Cmca1 wrote: 94 Points
Accompanied slow roasted lamb shoulder with roast vegetables.
Visually: dense purple, minimal signs of ageing
Initially - Nose: blackberry, vanilla, tobacco capsicum/pepper and shiitake mushroom.
Palate: still feels so youthful! Strong entry with blackberry, notes of blueberry. Backbone of green capsicum. This is followed by vanilla, tobacco and mushroom. Tannins are fully integrated. Elegant.
After allowing the wine to spend time in the glass over the night
Nose: tobacco and smoked wood features more prominently. Pencil lead shavings appeared at the end.
Palate: vanilla has disappeared. Prominent green capsicum backing the blackberry. Fruit remained prominent throughout. Tertiary structure evolved beautifully in the glass.
The bottle was drank over a few hours and was powerful with long finish showing the quality of the wine. Probably could go for another 10years + but already so good to drink
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8/14/2022 - JonnyG Likes this wine: 93 Points
Aussie Night 2.0 (Buellton, CA): A clean nose of sweet red fruit. Fresh and youthful, still showing oak and fruit tannins. Good persistence. A fine showing, but suffered by comparison to the stunning 1998 Wendouree Cab. served alongside it.
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2/18/2022 - Duce wrote: 93 Points
Excellent. Fully mature, but still has good Cabernet fruit
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2/14/2022 - Meeshka Likes this wine: 95 Points
For fun, we decided to drink a bottle of the 1991, (possibly our last bottle tho our inventory shows one misplaced bottle lurking somewhere unless we drank it with our neighbors on one of “those” nights!) and compare it with a bottle of 1998 John Riddoch. We have been “glurping” heavily off the 1998 and have drunk at least 5 bottles before I ever inventoried it!
We opened and decanted both bottles about the same time. First taste gave us a softer 1991 and a spicier, smokier 1998. Both were lovely from the start. We drank the 1991 with our dinner. It was soft and smooth but fruit forward and a lovely finish. After dinner we poured our last glass of the 91 and compared it with our first glass of the 98. The 98, after an hour or more of decanting, still was peppery and a bit more pungent on the nose. The 98 bouquet was a bit more astringent with celery and even waxy, crayon notes. I know that probably sounds weird but very interesting as I try to pick out its complexity. The bouquet on the 91 was softer with tobacco and berry notes.
1991 is more plummy, softer with milder tannins, but still very nice and not over the hill as far as we’re concerned. Still a lot of complexity in the nose and the palate. The 98 has a lot more tannin and is peppery (I know it’s not a Shiraz, but it’s peppery), and is just bolder, opulent overall. So if the 91 has declined, it’s only in its boldness. I will dual post this on the 91 and hopefully we’ll find that last bottle in the cellar! Cheers!
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1/29/2022 - Duce wrote: 93 Points
Still with great fruit, beginning to have some tea and tobacco components. Excellent
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1/15/2022 - gravelld Likes this wine: 91 Points
Animally, spicy fenugreek, blackcurrant on a striking nose. Palate hits with blackcurrant, some chocolate. Loads of secondary flavours and retains some tannin and plenty of acidity. A lot of wine.
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6/15/2021 - EdLark wrote: 96 Points
Absolutely beautiful Coonawarra - nothing more to say!!
Drunk with slow cooked beef cheeks - lovely.
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6/9/2021 - chatters wrote:
Ripe black fruits but with pyrazine and a little black cherry note, touches of violet. Pretty nose. Juicy and tending more to red than black fruit on the palate with plenty of tannins that are chalky, the finish concludes with a touch of pyrazine. Hmm
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2/21/2021 - Ruby99 Likes this wine: 92 Points
This wine improved over the evening and was excellent two hours after opening. I did not decant it.
Dark color
Spicy dark fruit nose with hints of eucalyptus and cinnamon
Surprisingly still a bit chewy and tannic - though the tannins are relatively fine. The flavors are in the dark red fruit realm. Black cherry and raspberry with a bit of spiciness and mint as well. it finishes moderately long and is very pleasurable. Held it's own nicely vs. Boeuf Bourguignon.
Might merit a 93
Not the best Riddoch we have ever had but very good - and it's the first time we've held a bottle beyond 15 years
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10/17/2020 - cweiss Likes this wine:
In Eastman. Dry but densely fruited, mainly cassis. Whiff of mint. A bit of disjointed acid, but disappears with food. A very nice wine. Less complex than a 1990 Poujeaux alongside. This wine may still be a little young, though nothing wrong with drinking it now.
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10/16/2020 - levinml wrote: 92 Points
I'll go with the field on this. Kind of fruit-forward, but enough stuffing underneath to keep it from being a "fruit-bomb." Tannic free for easy drinking. Not the most complex, keeping score down, but good drinking over two nights.
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9/18/2020 - coremill wrote: 91 Points
Still very youthful. Lots of very ripe black fruit, blackberries and black cherries, but not too ripe, with a hint of mint. Excellent concentration, very nice depth, good acidity, but still quite a bit of tannic structure. No real signs of mature bouquet either. This bottle needed more time.
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9/16/2020 - Goldstone Likes this wine: 96 Points
'Best of Australia' Dinner (Wooloomooloo Prime, 100 Nathan Road Level 21 The ONE, Tsim Sha Tsui, Hong Kong): Ah, a wine that finally starts to demonstrate the long-anticipated potential of the 1998 vintage in Australia. Benefitted from a good long decant, which this vintage absolutely needs. Light on the meniscus but otherwise semi-translucent. Nose is really gorgeous black bramble fruit, great depth of fruit and nice high piano notes of acidity. Palate is gorgeously rich, ripened, and belly-filling fruit that then immediately transfers to the central cortex in an avalanche of gorgeousnsss on the finish. I last drank this in 2015, when the palate was a lot more adolescent. This has now blossomed and harmonised beautifully. Has loads of years to remain on this plateau and I have extended the CT recommended drinking window accordingly to 2027. My WOTN despite a lovely Grange 1991 in the line-up. I was in reveries and hence a rare 96 score for me. Thanks, Daniel!
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6/25/2020 - RN wrote: 93 Points
Decanted for 30 minutes – you need to. Slowly opens. Smoky oak on nose. Nicely balanced on the palate. Still plenty of years ahead. Quite restrained and complex for a 1998 Australian Cabernet. 13.5%
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6/14/2020 - s4123990 Likes this wine: 94 Points
Restrained and elegant cabernet which has plenty left to give. Might acquire another bottle and cellar for a bit longer.
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4/13/2020 - SadEdjo Likes this wine: 93 Points
Pickle juice; dark colour, hardly any bricking; youthful, brooding, lovely. last bottle
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4/9/2020 - Ian S wrote:
It really does embody what I look for in Coonawarra CS, with a violet and minty edge to the blackcurrant fruit, but also with black olive and a touch of green pepper giving a savoury balance. Still got plenty of potential, but is certainly enjoyable now (fwiw I find Wynns reds to offer both early pleasure and great staying power). Real vibrancy about this.
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3/9/2020 - belfast taxman wrote: 91 Points
Certainly should win an award for longevity as this wine shows no evidence whatsoever of having reached full maturity. It literally still has legs with no significant visual signs of bricking. There is still tannin mixed with the typical Coonawarra Cabernet flavours.
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2/22/2020 - Hilzi Likes this wine: 95 Points
Wow! Opened bottle 4 hours prior to consumption and decanted it 30 minutes prior. This is at its peak now. Great fruit, balanced, well I regraded tannins, long. What a lovely Coonawarra red! Clearly not a Bordeaux, but not a shady brother f it. Great intensity and balance. Had it with lamb blackstrap. Winning combination!
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11/29/2019 - edgar Likes this wine: 92 Points
in a fantastic drinking window; savory herbal and tobacco notes predominate
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11/23/2019 - SadEdjo Likes this wine: 93 Points
Still very youthful. Very good cork. Initial pickle juice & dusty tannins. Opened up into red fruit fruit. Very long finish. Lots of life yet
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10/25/2019 - ubercuvee wrote:
Still better with an hour in a decanter, so give it 5-10 more years
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10/18/2019 - jlouderb Likes this wine: 95 Points
Amazing, aged really nicely. Used Coravin to drink over a few nights. Really wonderfully aged with deep flavors. I wish I had more.
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8/6/2019 - grapenomad wrote: 91 Points
Deep ruby in the glass. Fully developed on the nose showing notes of dried plum, fig, cooked blackberry, dried cranberry, paprika, cherry tea, tobacco. A very complex Cab. Full-bodied, but slowly fading away with structure. Acidity is only medium with ultra-ripe tannins. Holding on to a thread. Drink up by the end of this year.
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1/26/2019 - mark_m_owen wrote:
gravelld has it about right imo. Unfortunately this is the last of mine, but it went down extremely well. Unmistakably SAus cab but a really balanced effort with brooding power but never stepping over the edge.
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12/24/2018 - ubercuvee wrote:
Really still 10 years away from peak - patience!
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9/16/2018 - gravelld Likes this wine: 91 Points
Velvety nose of cherry and chocolate and toasty oak. Smooth attack of vibrant cassis then mid palate of coffee,chocolate and some subtle mint. Long finish. 20 years old but still some tannin with the robust flavour; will be interesting to see how this develops for another decade or so.
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8/21/2018 - ubercuvee wrote:
Fab. Would have been even better if not drunk alongside one of Australia's all time great "freak" micro-cuvees from the same region, grape and vintage
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7/5/2018 - Old Joe Likes this wine: 91 Points
It got better with time. Near its peak
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4/27/2018 - Yannis57 Likes this wine: 79 Points
Great coonawarra can sav, probably at it’s peak
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4/14/2018 - Paul S wrote: 94 Points
I have had multiple times over the years, and it has shown consistently well. This though was probably the best bottle. The nose was classic Coonawarra, with lovely characterful aromas of sweet cassis, tobacco smoke, earth and eucalyptus wafting out of the glass. The palate had resolved into a soft, velvety mouthful, with plush tannins and silky acidity draped over a deliciously clear and pure core of sweet, fleshy cassis fruit lined with a bit of smoky spice, earth and just that twist of eucalyptus and bittersweet herb trailing away into a lovely gentle finish. Really lovely stuff - a complete wine showing at peak. Clearly not a Bordeaux, but delicious and full of terroir character.
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3/24/2018 - nmescher Likes this wine: 92 Points
Superb rich flavours, aging beautifully
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2/5/2018 - graemeg wrote:
NobleRottersSydney - Penfolds at 10 20 30 years (360 Bar & Dining, Sydney): {cork, 13.5%} [Aaron] Had a 40-minute decant. Big, chocolate and cedar nose. Liquorice too. Very ripe, powerful. Plenty of oak on the palate, too, with sweet chocolate and currant flavours. Medium chalky tannins, medium-bodied with lowish acid. Makes a bit initial impression in the mouth, then flattens out a bit, and only finishes medium length. Weaker back-palate, despite the pleasant flavours it’s just a bit hollow and simple for a Coonawarra flagship red. The more I taste JR from the late 90s the more I understand why they ripped out so many vines and re-thought the oak treatment.
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11/15/2017 - danckie wrote: 94 Points
No official notes. Drank with a friend at a private tasting. Great aged wine. Elegant with some new world umpff. Never disappoints. Stunning stuff. Possibly my favorite red wine.
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8/27/2017 - Ian S wrote:
An initial sniff of the cork absolutely reeked of sweaty socks, suggesting rampant cork taint... however this turned out to be bottle stink that blew off quickly - phew!
The wine still a youthful dark purple colour with no hint of age showing. The nose quite elegant leafy blackcurrant pastille with a little spice and backed by coffee. A little high toned orange aroma added to the complexity.
The palate is medium bodied, though in a South Australian context more light-medium bodied. Again quite elegant, with the same fruit / leafiness but quite restrained / rounded. Coffee/mocha shows a little more than on the nose and I suppose it adds a little complexity, though I wouldn't regret the absence of such oak influence. A little tannin remains and the acidity is refreshing enough without ever threatening the balance of the win, which is excellent.
I rather enjoyed the restrained approach , though I suppose the question is why pay the extra premium over their Black Label Cabernet Sauvignon? For me there isn't much to justify the extra spend, though the Black Label is always a tough benchmark to be measured against.
[Late edit: I think that musty smell is the wooden case - maybe that's TCA infected - LOL]
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8/2/2017 - Paul S wrote: 92 Points
Late Night Drinks at Kelvin's (Kelvin and Joyce's Place, Bishan): My wine of the night - this was yummy and interesting. The nose was archetypically Coonawarra, with plump aromas of cassis,interlaced with dried earth, menthol and eucalyptus. A lovely, very character-filled bouquet. The palate had developed a lot more secondary characteristics since the last time I drank this - with twists of Chinese herbs, menthol and eucalyptus swirling around a core of cassis fruit. There was still a layer of furnish tannins and good acidity lending a good sense of structure and a great length leading into a nicely spicy finish. A good wine, almost noble in character. Maybe a touch more serious and less enjoyable than the last time I had it, but this will last for a long, long time yet.
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4/8/2017 - Derek Darth Taster wrote: 93 Points
From magnum. Pop and poured. Drank over 2 hours. Jason's BBQ.
Appearance is clear, deep intensity, ruby colour. Legs.
Nose is clean, medium+ intensity, with aromas of graphite, ripe bell peppers, cedar, cassis, blackcurrant, blackberries, minty eucalyptus with more air. Developing.
On the palate, dry, high acidity, medium+ alcohol (13.5%), silky smooth fine high tannins, full body. Medium+ flavour intensity, with flavours of blackcurrant, blackberries, blueberries, cassis, graphite, cedar, minty eucalyptus. Long finish.
Very good quality. Definitely not a Bordeaux. Fruity yet shows some restraint. Highlight is the silky smooth mouth-feel and fine tannins. Still going strong in magnum format. Would have appreciated more tertiary development and complexity though.
Day 3 under vacuum seal: Developed earthy elements with bits of mushroom and chocolate. Savoury and nice. Bodes well for the future development. Bell peppers more apparent also though.
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12/26/2016 - Mr T wrote:
PNP Xmas evening with friends after epic Steeler victory over Ravens
Wine showing some age but still excellent flavors. Nose however seemed slightly corked/off with unwanted fungal smell
If you have, I would et drinking
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12/6/2016 - andtheodor wrote:
Sometimes dominated by bruised, tomatoey, oxidized smells. Immaculate cork so not sure what happened here, but it wasn't all bad.
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11/3/2016 - andtheodor wrote: 92 Points
Shared with my parents. My favorite Aussie Cab which is getting along brilliantly in middle age. Might still benefit from further aging.
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10/15/2016 - sphBacchus wrote: 87 Points
disappointed . wine , in my bottles , is definitively on it's way down . Not the same depth and length as previous bottles .
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7/10/2016 - CamWheeler wrote: 90 Points
Post Lake's Dinner; 7/9/2016-7/10/2016 (Muse): From magnum. Floral, cassis, earth and some slightly herbal notes. Well balanced, there is good depth and length. This is developing slowly in Magnum and I think will be even better with some more time.
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4/10/2016 - salil wrote: 94 Points
Nothing like Chicago hospitality...; 4/6/2016-4/10/2016: One of my favorite old school Aussies, and this is just a fantastic bottle. An array of dark berried fruits, tobacco, mint, and eucalyptus, with deft American oak accents that add complexity without overwhelming, all coming together very seamlessly into a polished whole. There's impressive power and density on the palate, yet it's only 13.3% alcohol and showing enough acidity and tannin to suggest there's still plenty of time ahead. A fantastic wine and I always wish these were easier to find in the US.
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4/10/2016 - acyso wrote: 93 Points
Salil does Chicago 2; 4/6/2016-4/10/2016 (Chicago, IL): olləq əʇuoɯ əƃpıɹ? This had a nose with a strong American oak component, as well as a slight touch of pyrazine. If not for the oak, this actually reminded me a little bit of the Plouzeau we had tonight. You can feel the old vine character on the palate, with an amazingly dense and full texture. Coarse tannins, restrained alcohol (I guessed 13% -- it was 13.3%), and so much power, I felt like this wine was a real beast that was somehow being held back. The black fruit seemed like it refused to come out and play. Perhaps this needed more time or air to open up? If this were French, you'd say this wine was rustic.
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3/19/2016 - fizz wrote: 92 Points
Dinner at Patrick's place (Patrick and Tanya's place): Served blind. Popped and poured. Still a deep, impenetrable colour. Unmistakable Cabernet nose - leafy, black currant. Palate is dense and full bodied. It's full of black berry fruit, some spice, smoky earth. Tannins are in abundance but are resolving. After an hour or so in the glass, some trademark eucalyptus notes emerged. It's a meal in itself. Certainly would benefit from a good decant if consuming in the near future.
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3/6/2016 - johnrm Likes this wine: 93 Points
Decanted early. After 3h, spice and slight bordeaux 'blackberry leaf' notes on the nose. Excellent blackcurrant fruit on the palate with quite forward acidity. At first, it seemed to have less body than anticipated but 6h after decanting, the wine had opened out and was exceptional. Complex tar and eucalyptus on the nose; excellent rich fruit, spice, complexity, length. Wonderful. A superb accompaniment to roast beef but excellent on its own, too.
Still has life ahead of it but do give it time after decanting (5h plus) to stretch its legs before judging. 93+
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1/23/2016 - maw246 Likes this wine: 92 Points
Plenty of years left in this. Deep red with no hint of brown rim. Pleasant nose typical Cab. More fruit left after 15 years than I expected. Also earth and mineral notes. 30+ second finish
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1/23/2016 - ogres3 Likes this wine: 89 Points
Maybe a 30 minute decant. Not sure it benefits the wine. Reddish blue hues. Nose so so. Lots of dusty rocks and dry old fruit. Finishes on the mid-tongue. Not corked but tasted like Janis Joplin's "nearly faded as my jeans". Maybe should have opened 5 years ago? Don't have many and pretty sure won't add to the collection.
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1/7/2016 - sphBacchus Likes this wine: 90 Points
suffered in comparison to the '01 Figeac drunk the same evening but a good wine drinking well .
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10/23/2015 - empire80 Likes this wine: 93 Points
As last note. Perfect now and over next 5 years at least. Great with steak.
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9/12/2015 - WillersC wrote: 92 Points
Drinking really well, enjoyed with a juicy steak.
Some complexity on the nose, mint, black currant, iron, with good depth. Strong tannin on the palate but followed up with waves of balanced fruit. Definitely new world, but relatively restrained, lovely mouthfeel and good length
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6/26/2015 - mark_m_owen Likes this wine: 91 Points
This is really excellent - pretty fresh straight open but really opened up about an hour in. Rich and fruity, not over-sweet. Tannins are strong but integrated. Full bodied, long length. Fruit, oak, some pencil shavings, a touch of earth, only the power and heat gives it away as an Aussie Cab.
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6/26/2015 - Redwineobsessed Likes this wine: 93 Points
Magnum. Drinking with a mate and enjoying with fillet steak. In decanter for 2+hours. Really only opened up after 3 hours and its complexity changed with each glass. This wine is epic. It should keep in this format for another 5 years or maybe more. Everything you would expect of this benchmark vino.
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6/26/2015 - red.red.vino Likes this wine: 93 Points
1.5L format. In the 2 decanters for an hour, started drinking. 90mins in it opened up and was strong damp and musty, however really opened up after 2hrs 30mins. Dark fruits, blackberry, cassis, finely integrated with slightly dryish mouth feel on the sides. Solid medium finish, however strong and flavoursome. Drinking well in this format and in this format will hold, would be tempted to drink now for a 750ml.
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3/29/2015 - Goldstone Likes this wine: 93 Points
My Birthday Lunch (Crown Wine Cellars, 18 Deep Water Bay Drive, Shouson Hill, Hong Kong): Decanted for an hour or so.....which was less than I would advise. Dense purple-red in colour and totally opaque. Nose is surprisingly fruit-driven for a John Riddoch but wow - all blackcurrant in a perfectly linear expression then undertones of damp bracken, red earth and a touch of signature eucalyptus....very refined. Palate is but really linear and precise - perfect blackcurrant and blackberry. Very pure.....really fruit-driven for a John Riddoch and a wine that is really starting to come into its drinking window, although the palate is significantly less evolved than the nose. Quite heady, very long and reverberant. Gorgeous with Italian cheeses. It hardened and closed down with extended time in the glass....which is a sign that top Aussie 1998s require a lot of patience and are evolving very slowly. A real treat.....thanks, Runny!
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2/28/2015 - SadEdjo Likes this wine: 93 Points
big, youthful, cassis, eucalyptus, dill pickle juice, well integrated sweet tannins. Many years ahead of it.
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2/13/2015 - empire80 Likes this wine: 94 Points
Big bold tannin, still plenty of blackcurrant, hint of mint and eucalyptus. Don't think this will improve but will be very drinkable for a good few years. Upgraded by one point to 94 for the outstanding day 2 performance with a lamb steak - the tannins just melted into the fat and the blackcurrant melded with the succulent pink flesh....
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12/14/2014 - SadEdjo Likes this wine: 92 Points
Nice garnet colour. Even after being decanted one hour it still was initially tightly wound up. Big, youthful cassis & eucalyptus. As it opened up, the still impressive tannins softened up & integrated into this powerful (though "only" 13.3 ABV) finish. At least 5 years from peak and good for many years beyond it.
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10/10/2014 - chatters wrote:
Lamb for supper and my hands fell on this in my drinking fridge. Double decanted then left for a brief half hour (I figure it's fully mature so won't need much more than that). On the nose there are aromas of biscuit, leather, very slight brambley fruit, gamey meat, slight oxidation and a certain sourness/volatile acidity note. On the palate the wine is dry with a certain juiciness, the initial impression in the mouth is of slight oxidation then muted sour fruits, spice, drying leather rolls into a furry tannic grip which is joined by some alcohol warmth. The tannin persists on the gums. Hmm. I'm happy this is the last bottle - a touch over the hill for me but still obviously a good quality wine.
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9/15/2014 - rwgray Likes this wine: 92 Points
Lovely nose and generous fruit on the palate balanced nicely with tannins even at this age. Well worth the wait. Never disappointed in Wynns in any price range.
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8/3/2014 - chatters wrote:
Sunday Lunch at Wayne's (Redfern, Sydney): aromas of leather, bramble, yeast extract, meat, blackcurrant, cream, vanilla. In the mouth there are flavours of savoury blackcurrant, medium pus talc like tannin dominates though, some cedary notes. Hmm. With time this wine fell apart and become more sour and dirty finally ending up undrinkable after about 3 hours. Very odd as it was most promising after double decant and 30 minutes.
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4/5/2014 - Georgez Likes this wine: 95 Points
One hour decant and wow....right up there for one of the best Aussie Cabs Ive ever had the pleasure. berry and cassis on the nose, but the palate - wonderfully long and whilst fulsome showed exceptional balance..its dark berry fruit which has absorbed the oak balanced by typical Wynns long smooth and dry tannin. Touches of euc and int so typical of Coonawarra and a slight sourness in the finish which enhances rather than detracts. Ultimately its layed complexity does it all. At least another 5 years at its peak (cork willing)
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12/20/2013 - rwgray wrote: 94 Points
Awesome Aussie cab. Deep dark and fragrant. Community notes of cassis dark choc and dark fruits all ring true. At least one hour decant requires.
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8/25/2013 - Brettski80 Likes this wine: 97 Points
Stunning powerhouse of Cabernet in all its glory. This dark and inky cab delivers a bouquet of floral intensity bursts with violets and spice. The palate big and driving with dark stone fruit and cassis with chocolate and anise on the tip. The tannins are fine and in absolute abundance. The finish is longer than Route 66 and drier than the Mohave. Magical balance of oak and fruit. This really lives upto the reputation, and what's even more amazing, this wine has years ahead of it yet, years!!!
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7/23/2013 - Softie Likes this wine:
Just opened and tested pre-Restaurant ... Fantastic nose and palate of sweet fruits with long ... long length.
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6/29/2013 - cshall wrote: 96 Points
I'm a point lower than Halliday. Maybe cos of time. It has settled well. Was better an hour decanted than by the bottom of the magnum. Bit very glad it was a magnum! Cassis was powerful, almost over bearing but smooth enough to swish beyond the taste buds and down the back of the throat without inhaling.
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5/25/2013 - dan_smee Likes this wine: 96 Points
Incredible wine. Cassis and herb nose, palate rich with plum and dark fruits - long, luscious and delicious.
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5/18/2013 - empire80 Likes this wine: 92 Points
Big structure and massive tannin alongside the sweet blackcurrant fruit. Needs time in the decanter.
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3/22/2013 - devraj Likes this wine: 91 Points
Ruby red in color. Needs about 3 h to open up. Eucalyptus, menthol, red berries, black olives make up a complex nose. A medium bodied palate shows good depth to the red fruit, with woodsy accents (pine), resolved tannins and a nice savory element with olive tapenade and smoked meat on the finish.
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1/14/2013 - Whale wrote: 93 Points
Needs decanting for quite a while. A little closed but opened up nicely. Very velvety. Not over powering. Very pleasant. Should get better.
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11/30/2012 - Old Joe wrote: 90 Points
Wine is very complex. It needs a lot of decanting and is very earthy. I think that it is somewhere around its peak but I will wait some before I try again
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11/24/2012 - CamWheeler wrote: 91 Points
Ash, meaty and cassis aromas. Palate has good depth and flow to it. Starting to take on aged character and I'd like to see it again in 4-5 years.
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11/16/2012 - Cellar Bear wrote: 89 Points
Quite leafy nose when bottle opened. Well on way to maturity. Smooth, rich cabernet flavours with astringent finish.
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11/15/2012 - Poisey wrote: 88 Points
A little over the hill for my taste. Lacks freshness. Well made but it was probably great 4 years ago. Fruit gone all thet was left was woody notes with earth. Dull and non descript.
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10/16/2012 - Mariacammal wrote: 95 Points
Powerful but velvety woody enough for my taste. Deank it over 3 days was beautiful
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8/4/2012 - rherman wrote: 93 Points
Donated my only other bottle of this (which was signed by Sue Hodder).
I had a feeling this would show well and as such, took it to 'wine nerd/ boys night'.
Opened (without decant) 2 hours prior (sample taste and assure not corked).
Performed really well factoring vintage, wine, age, etc.
Great bottle!
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7/2/2012 - graemeg wrote:
NobleRottersSydney - Best Oz vintages 90-02 (Alio's, Surry Hills): [13.5%, cork] {Geoffrey} Double-decanted a few hours before.Lots of vanilla here, along with musty, leafy and compost aromas. Cabernet? Medium-full bodied, this too is somewhat over-oaked for me, although it retains a leafy sourness of varietal authenticity. The tannins have really backed-off in the last few years; even a couple of years ago this was still swingeingly astringent. Other Rotters were bigger fans than I; it seems a bit disjointed to me, not having attained full maturity yet. Despite a slightly short finish, I’m inclined to allow this more time still to come together. Hold.
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6/9/2012 - jlouderb wrote: 91 Points
Really good after an hour of decanting. Not so great the next day, drink in one setting.
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5/22/2012 - Barolo Raymond wrote: 90 Points
Exploration tasting (Dr. Russell's residence, the Hague): medium(+) ruby, garnet rim, shows no aging. Slow moving tears at 13.5% abv. Medium developed and ever-changing nose of mainly tertiary aromas like leather, oak, bramble, cedar, paprika spice. Later fruits like cherries and cassis appear to show. Dry, medium(+) a bit aggressive acidity, medium dry chalky tannins, high alcohol, medium body. Medium flavours of cherries, leather, smokiness, white pepper, evolving over the drinking time. Medium long finish, still fresh but flavour palate my indicate near its peak. The wine was not terribly well structured at this phase; acidity was too biting and not balanced by fruit flavours. Softened towards the end. Decant for at least 60 min
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4/28/2012 - JerM wrote: 95 Points
(Brunner: Stew night with Mich&Bo, Suyi, Debbie and Justina) Typical cabernet nose (cedar, smoke, green vegetality) with generous cassis, and faint sweet flowers. Surprisingly grippy tannins with additional white-pepper and sweet tobacco. Generous body with savory chicken-essence, chewy bramble, lifted tall with fresh acidity. Very well structured, fantastic balance, and very youthful. Again, classic Coonawarra eucalypt is prominent, along with some graphite dust, earthy ink and even angelica root. Good power, great balance and tension between lightness and density - what a great wine to end the dinner! Curiously much more youthful than the last bottle opened, so much so I did not recognize it as the 1998.
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4/7/2012 - JerM wrote: 95 Points
(Easter-eve Dinner at Mich and Bo's, Sarah, Terence) A more pronounced, unctious and elegant version of the 1998 straight cab - loads of graphite, tobacco and dark berries on the nose, with rich, opulent berries and confection, implied sweetness, green acidity, tall sineous tannins, finishing with a dusty, chewy and savoury chicken's essence with lingers on and on. Remarkable poise, balance and intensity!
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1/31/2012 - peterk wrote: 90 Points
Popped and poured. Fragrant and well integrated. Seemed to shut down after an hour - will taste again tomorrow.
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1/3/2012 - McAtticus wrote: 90 Points
Mushroom and forest
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1/2/2012 - belfast taxman wrote: 90 Points
The second bottle from NYE which was left in a decanter for 24 hours - what surprised me most was that the nose was if anything even more powerful than before - on the palate the wine had lost some of its upfront fruit but was more satisfyingly chewy - a very nice wine with at least five years left in it
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1/1/2012 - belfast taxman wrote: 89 Points
Still plenty of oomph in this wine (I have decanted the second bottle and will drink later) - chewy fruit with just a hint of herbaceousness and tannin - not that complex but still a real crowd pleaser - some years of life left yet
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7/4/2011 - graemeg wrote:
NobleRottersSydney - Revisiting the '98 cellar (Alio's, Surry Hills): [cork, 13.5%] Little to add to last month’s note. Ruby. A little development. Massive nose of dill and coconut, blackcurrants fruits too, but mostly oak, oak, oak. Full-bodied, not quite as tannic as those oak aromas might lead you to expect; and in fact does retain a touch of authentic cabernet herbacousness about the flavours. But that vanilla is everywhere… Leave it, in the hope it will come together and mature. But I think even Wynns have toned down the oak in more recent vintages.
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6/6/2011 - graemeg wrote:
NobleRottersSydney - Cabernet prior to 2001 (Alio's, Surry Hills): [cork, 13.5%] {Greg} This wine, opened two hours earlier but not decanted, was at least a generation younger than the ’90. Dark garnet and opaque. Some development is apparent on the nose, but it’s still dominated by rich dark cabernet fruits and cedary oak aromas. The palate is even more youthful; with dense curranty fruits, highly dusty tannin texture, laced with chocolate & oak flavours, all forming a full-bodied but even wine on the palate. It’s big but not crude, and wants another ten years at least to settle down. Ought to surpass the 1990. I think. But who knows?
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5/31/2011 - Indran Rajendra wrote: 96 Points
Bought at Langtons Auction in Melbourne Australia
Low neck
Minimal cork stain suggesting good cellaring
Drunk at 18 degrees C
Best at 1/2 hour in decanter. Became stubbornly shutdown and harsh after 45 minutes.
Appearance
Opaque
Mahogany/ruby body
Mauve edge ( usually in blind tastings I use this sign to guess a red is less than 7 years old-the exception is certain vintages of John Riddoch e.g 1990 when drunk in 2000)
Sediment left in the bottle
Nose 8/10
Blackcurrant pencil shavings and graphite predominate. In the background mint,blackberry, cigar box and manure (especially in the empty glass),cafe au lait. Nose became dumb after 45 minutes and was still so at 2 hours
Palate 8/10
Full bodied
off dry
Not as elegant as Bordeaux
Blackcurrant blueberries blackberries raspberries pencil shavings graphite cafe au lait mint cigar box manure and liver pate ( usually specific sign I use for identifying for Bordeaux reds in blind tastings) also sea shells.
Great length more than a minute with blackcurrant the main flavour.
Lots of fruit acid and tannin
Still slightly unintergrated
Conclusions
I was lucky to get such a well cellared bottle from Auction. It still tastes young. Jeremy Oliver, an Australian Wine Critic says it should drink till 2018 but I feel it is not at its best and will last longer. The disappointment is only 45 minutes drinking well and only 15 minutes at its best! (The ephemeral nature of wine). I agree with many of the comments made by other cellar tracker members for this wine.
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3/24/2011 - Yagil Likes this wine: 91 Points
1998 Australians (Raab at Burgatta): Dark red black color with purple edges.
Sweet compote aroma of classic CS with cassis and white pepper.
Full bodied, tannic and acidity. Green pepper. Adequate bitterness. Long after taste. Alcoholic and warm.
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1/29/2011 - cweiss wrote:
Good but not exciting. Has passed the ebullient fruit stage, may need time to develop more complexity. Good stuffing and good balance are there.
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12/24/2010 - mark_m_owen wrote: 90 Points
Deep coloured, no sign of bricking, rich cassis and mineral notes on the nose. Full bodied, smoothly integrated in the mouth. Cassis with tobacco/cedar followed by chocolate and faint spicy, almost minty(?) tones. A bit of tannin on the end, perhaps not the length of finish expected but an excellent wine that went well with rich food but also sat well on it's own.
I would disagree that this is on the way down - although this is the first one I have had, there seems to be plenty left holding it together.
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11/23/2010 - V64 wrote: 93 Points
Lovely claret flavours, this wine looked very young in the glass. The nose was great but the wine is definitely over its peak and on the way down. Overshadowed by the 98 Bin 707. Lovely classic coonawarra C/S with chocolate and plums still very evident.
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2/7/2010 - cweiss wrote:
Very dark. Full of dark cassis, big tannins but not hard, some mint. Very good balance in a very big package. Went well as expected with rack of lamb with mustard glaze. Enjoyable now, but will give another year or so before the next bottle.
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11/14/2009 - Alex H wrote: 86 Points
98 Aussies Dinner; 11/1/2009-11/30/2009 (Lucas): Mint chocolate, tobacco levaes, cigar smells with cassis. A rusty sharpness and zingyness on taste but overtaken by more tobacco leaves, earthy cigar leaves , dark prunish fruits and rounded by well aged cedar oak presenting nuances of dark roast. Just a tad bit too short on the finish but this is the most distinct and intriguing wine of the bunch. This is a cigar / tobacco beast! A distinguished gentleman in the making and the most bordeaux like. However, for now, I am not really a smoker.
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11/14/2009 - Paul S wrote: 93 Points
Top 1998 Aussies and Others (Lucas, Klapsons Hotel, Singapore): An outstanding Aussie Cab. Not quite as open and voluptuous as the Parker Terra Rossa, but more buried complex and subtlety I thought. Beautiful nose, the most Bordeaux like of the four Aussie wines. Tons of cigar and tobacco leaf notes on the nose, followed by deep plum notes, lovely dark cassis, a little hint of vanilla, some bramble, all wrapped up in a dusty, earthy package with lots of savoury, tatami-like undertones and bits of wood spice. Palate stilled showed some youth. The fresh, juicy acidity had integrated very nicely into the body of the wines, as had the firm but very fine tannins, but there was still a grippiness to it that suggests that it has many years of development ahead. Flavours were just about putting on secondary notes as well - lovely, warm cassis notes were laced with some bramble, some cigar, some cedar, some tea, all in a superbly balanced whole. Nice long finish showed plenty of persistence, with more juicy acidity holding up some great fruit notes, more tea and just that touch of menthol or eucalyptus. Excellent.
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8/5/2009 - Berry Cellar wrote: 85 Points
Good nose and colour but fruit is disappearing and is now showing remaining tannins. Either we drank too early or too late. We think the latter.
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7/6/2009 - graemeg wrote:
NobleRottersSydney - Revisiting the '98 cellar (Alio's, Surry Hills): Forewarned by the Saltram, we had these last cabernets decanted. This offers richly upholstered aromas of currents and discreet oak; ripe and barely developed. Medium-full bodied, still with a mass of chalky tannins and great intensity, this is powerful, rich cabernet. Yet, somehow it lacks the finish of a great wine. Medium length, reasonable balance; maybe it needs more time. Past form says yes, but I find that JR often disappoints – the attempt to make a supercharged wine somehow adds up to less than the sum of the parts. Don’t be mistaken – this is still a very attractive wine, and I’d expect that more time will improve it, but I still think there’s a dimension missing somehow.
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6/7/2009 - winegr wrote: 92 Points
Not showing much age in color. Fresh and focused. Great dark red fruits with some licorice as well. Great balance and elegance. Like a fine CA, bordeaux, and Aussie in one. Just lacking the extra complexity for a higher score. Drinking great. Got a bit better as opened up. Nice stuff.
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11/18/2008 - chatters wrote: 90 Points
Colour - deep rich thick ruby red. Decanted for about an hour or so, and it definitely needed it. Nose has blackcurrant/cassis, cedar, briar and, perhaps, leather or coffee. Lots of dark fruit on the front of the mouth, followed by more fruit, a touch of cedar and an everlasting long, dry, but not unpleasantly so, finish. I also got a bit of eucalyptus and mint but that's probably just my odd palate. Still has sufficient tannin to go for a few more years.
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10/24/2008 - Mr T wrote:
OK wine, but still w/ the Oz flavor that I would characterize as menthol or some sort of conifer resin. It's not what I like in a wine. Others liked it more.
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10/8/2008 - SteelerFan wrote: 91 Points
Drank at Paolas, together with with an '86 Lynch, '95 Leoville Las Cases and '03 Caymus Special Selection. It was a diverse mix that provided an interesting comparison. The Wynns held up nicely, with rich fruit and smooth tannins. It was certainly the ripest, fruitiest of the bunch, with musty cherry and boysenberry notes; perhaps somewhat out of balance but not obnoxiously so - and it may have just seemed that way compared to the more austere Bordeaux' (the Caymus was good, but my least favorite of the 4). Drinking well now, and I am not sure it will improve much.
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9/26/2008 - Goldstone wrote: 93 Points
Australian 1998s Dinner (Crown Wine Cellars, Hong Kong): Very dark crimson translucent colour. Rich deep earthy nose which also displays coffee and tropical grass cuttings but very reticent despite 5 hours in the decanter. Still closed on the palate with inky tannins and predominantly dark chocolate but quietly displaying enormous class. Huge length. This is way too young to drink but interesting to try.
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8/22/2008 - vanpe003 wrote: flawed
Corked. FBM's bottle.
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8/21/2008 - blaiseiii wrote: flawed
Corked
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6/9/2008 - tonsta wrote: 95 Points
Opened 2hrs prior to drinking. This is a damn fine wine. There is still a bit of tannin which suggests the wine will live for another 10 years in a good cellar, however with a bit of air its good to go now! The wine is in perfect balance and the fruit is not being overshadowed by the oak (as is the case with the '96). The palate consisted of cedar, casis and a touch of tomato leaf.
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5/22/2008 - brisbane piefan wrote: 95 Points
Oh man this was good. Deep red colour. Quite rich and fruity on the nose and very fresh berry flavours on the palate. Very well balanced wine of medium weight. My only regret was that this was my one and only bottle. Just a terrific wine.
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4/19/2008 - salil wrote: 93 Points
Dark red colour. Gorgeous complex nose with lots of cedar, leather, cassis, plums, and some minty herbal notes. Medium to full bodied on the palate and very elegant with more cedar, cassis and savoury red and dark fruit flavours, fairly firm tannins showing on the back palate and a medium length finish.
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4/1/2008 - wabi47 wrote: 90 Points
solid plum though no sweetness in the fruit (or was my bbq sauce too sweet?); very nice mid palate with dusty solid presence; softer than i would have guessed, and ii see no reason to hold this for any longer
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12/11/2007 - cvvhrn wrote: 90 Points
Nice solid cab. It remined me alot of Rutherford with its dusty nose. Hints of berries and pumpkin seeds on the palate. nice finish as well.
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11/22/2007 - alm wrote: 90 Points
Great bottle of wine from start to finish. Dark red color. Medium tannins.
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8/24/2007 - ubercuvee wrote: 95 Points
Real deal: intense cassis on the attack, beginning to get hints of secondary cedar on the finish. Lots of body and balance. Still very young. 2010-2020. Textbook.
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5/7/2007 - graemeg wrote:
NobleRottersSydney - Revisiting the '98 cellar (Alio's, Surry Hills): {cork, 13.5%} Remarkably opaque in colour – still black! The nose is tight, closed, a bit smoky. Ripe & powerful, but sullen. The palate gives away lots of chalky tannins, but is otherwise very unyielding. Everything spells potential; this is all anticipation and not much achievement at the moment. Will be very good in the end, I think, but not for some time. Leave in cellar.
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10/6/2006 - SimonG wrote:
Keith's Auction Blind Challenge Offline (Alba Restaurant, London): Again, distinctive nose. Sweet ripe fruit, slightly dry finish. Big bruiser, needs another 5 years. Good wine though.
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9/24/2006 - gravelld wrote: 91 Points
Deep red with a lovely consistency. Nose is all fruit, mint and sweet oak on opening, with four to five hours open the nose adds some leathery, coffee aromas. The palate is dominated again by the fruit attack and finely integrated oak. The mint, some spice and some chocolate follows on the mid palate. The finish is medium long. The balance is outsanding, the tannin smooth and balanced against enough acid for freshness, and a weight of alcohol. There's perhaps not quite as much complexity as I was expecting or hoping for but nevertheless this is a lovely wine which must only get better and would think another good checkpoint would be in 2008. It wll be hard to resist over the next year and a bit!
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7/22/2006 - N2Vin wrote: 94 Points
Requires decanting and 4 to 6 hours of air. Dark, brooding, full bodied Riddoch with a powerful blast of cassis, black cherry, mint or menthol, oak and expresso.
Still quite young and primary IMO, I would think this wine will be at its best by 2010 and drink well for 10-15 years thereafter.
Mouthcoating tannins, fine grained and sweet but persisting for 45 seconds or so finish off each taste.
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5/17/2006 - Barbara B wrote: 93 Points
Tasted 2006-05-15
AIS, Rome, 6 Australian reds
Visual: Black and thick.
Nose: Earthy, animally, fruity, oaky, minty, and notes of small red fruits.
Palate: Nice acidity, slightly sharp but counterbalanced by the intense sweet fruits; smooth tannins, moderate alcohol (13.5%).
Overall: Excellent fullness and body, great length and complexity.
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4/26/2006 - winekahuna wrote: 93 Points
Big classic auzzie cab with plenty of life left in it. Drink next bottle in 2008.
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1/1/2006 - cweiss wrote:
Eastman. Like a Wynn's Black label Coonawarra Cab except more opf everything. Delicious ripe but not overripe cassis fruit, quite primary still but with enough acid and dusty tannins to provide years of positive evolution. No mistaking it for Bordeaux, at least not what I favor, but its size is all in balance.
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6/1/2005 - N2Vin wrote: 95 Points
"Dark color. Ultra-rich, brooding nose with ripe, minty Cabernet fruit. This wine makes a statement! Attractive on entry, again with the seductive sweet cherry fruit leading the way, cradled in leather. Incredible concentration. Huge, but harmonious. Gorgeous and sexy. May get a little better with age but it's hard to resist right now. Yummy - 93 pts" EWS The Cabernet Open 10-14-2003
Riddoch is the "Grange" of Aussie Cabernet.
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4/9/2005 - N2Vin wrote: 95 Points
What a gorgeous treat. My experience with Aussie cabs is minimal, Penfolds 407, MP, and of the Coonawarra, only Balnaves 98, so this is a peak experience. The color is rich and dark red showing only the slightest hint of its 7 years of life. Nose of black berry, spice, smoked meats, mint, toasted oak. Presents the great power and depth of the cabernet grape, but with true refined structure. If the 98 Riddoch were a pizza topping, it would be the only choice you need. The fruit lingers throughout to the 40 second finish. Balance is finely crafted. There is a delicatessen of deliciousness in this wine. Tannins remain the backbone throughout to the end.
This wine is less fruit forward than Cali cabs, with more spice, smoke, meat, earthy vegetation. maybe an old world meets new world cabernet. There are easily 10 years of enjoyment left in this wine. Now I know what all the Coonawarra cabernet buzz is about.
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10/10/2004 - Jeremy Holmes wrote:
Certainly not put to shame next to the Margaux. This was classic Coonawarra Cabernet with some leaf, ripe berry and cassis flavours. The dense fruit had all but soaked up the well seasoned oak and the wine had good concentration, extraction, balance and length.
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4/14/2004 - Rich Hanna wrote: 92 Points
Deep inky purple, almost black. Right out of the bottle this was hugely tannic, with lots of fruit hiding beneath. After a few hours decanted: Expressive, obviously cab nose, cassis, vanilla, and a slight touch of blueberries. Huge on the palate, the tannins have taken a backseat, but they're still there keeping the powerful fruit in line. The dark fruits are really mouthfilling, with cassis dominating. The finish is medium, with a slight bell pepper trace near the end. This is a great bottle of wine for the price, and will clearly benefit from a few years in a cellar.
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2/4/2004 - OneLastSyrah wrote:
Anything from the Southern Hemisphere at Suze: Blind wine 9 - Smells of oak and tannin with mint. Cabernet Sauvignon-like. Medium-full bodied with menthol and fruit. Hmm?
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8/4/2003 - graemeg wrote:
NobleRottersSydney - Bordeaux v Australia (Lucio's, Paddington): There were no surprises here. Black, with dark red tinges at the rim. Raw, charry oak on the nose. There is some syrupy blackcurrant fruit somewhere on the palate, but its obliterated by the (admittedly fine) tannin assault. I regard this as effectively undrinkable at present. Possibly the fruit will hold together for 20 years, because that’s how long it feels the tannins will need to soften. Remarkable in many ways. I don’t want to see this wine again before at least 2010!
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4/7/2003 - graemeg wrote:
NobleRottersSydney - Revisiting the '98 cellar (Lucio's, Paddington): Black-red. Predictably monolothic nose, somewhat closed, and I suspect not particularly indicative of the wine’s potential. It smells as black as a coal mine, and still tastes extraordinarily disjointed. The tannins are fine, but they grow over time, burying the ripe fruit. Really shouldn’t be touched for many years.
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6/3/2002 - graemeg wrote:
NobleRottersSydney - Launching the '98 cellar (2) (Darling Mills, Glebe): Black wine. Incredibly rich, upholstered über-cabernet nose. Very oaky, true, but somehow aristocratic, with plenty of ripe fruit underneath. Far too young to drink now, and hard to see (after this much wine) exactly where this will go, but it seems to have the right stuff to be a long ager…
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