Expressions of stewed fruit on the nose. Wonderfully intense palate of dark fruit, chocolate, tobacco and tar with a touch of oak and vanilla, incredibly concentrated yet somehow not crossing the line in to something overdone. Integration is sublime. Happens to be right in my lane as a perfect wine, to this date (after 45 years of drinking red) the best i have tasted.
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Decanted for 2 hours. This time even better than my last bottle ~6 years ago. Still a lot of power, but the wine has calmed down a bit over the years and is now more in balance. It may not be to everyone's taste due to its power, but the 6 years have made a difference. Ready to drink with 2 hours in the decanter. 94 pts. at the moment.
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Inky purple with aromas of oak, blackberries, and pepper. A bit heavy on the oak for me, but with deep black fruit flavors and some spice to contend with the vanilla. Decanted for an hour before drinking, but was better an hour later. Medium-bodied, full-flavored, with plenty of sediment. No signs of aging yet. My last bottle was in June of 2017, which I scored higher. This was good, just not as good as previously.
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No detailed notes taken. Upon opening, this was incredible intense, ripe, sweet. But a little air was enough to calm it down a bit and transform it in a relatively elegant wine: still very intense and expressive from start to finish with lots of ripe fruit, with balancing aromas of herbs and lots of spices. Quite complex and highly precise. What sets this apart from peers is that despite the intensity the structural frame and feel is still very light with an almost airy texture. Ultra fine tannins and a high freshness. Still, with all the ripeness and intensity, this isn‘t one for purists. Lovers of the style will obviously score it higher - it did so too 5 years ago (rated 97pts twice) but since my tolerance for that style of wine has come down significantly.
Decanting: Not decanted, followed over three hours. This got significantly better with air. I think a 2-3 hours in the decanter might be right.
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Took a while to open up, then black fruit and spice on the nose - silky blackberry fruit with fine powdery tannins, good intensity and length with quality oak, alcohol pokes out a bit but otherwise very nice
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Torbreck Runrig vertical tasting (home): Varietal: 97.5% Shiraz; 2.5% Viognier Regions: Marananga, Greenock, Moppa, Gomersal, Kalimna & Ebenezer. Harvest: 18th March through to 6th April 2010 Analysis: pH 3.71, acidity 6.13g/lt, alcohol 15.58% Alc/Vol Fermentation: Each of the eight parcels of fruit were gently de-stemmed into both wooden & concrete open top fermenters where they were carefully nurtured for 6-7 days on skins. After basket pressing the wine was run directly into both new and old French barriques where they spent 30 months with one racking. -/- Tasting from old to new vintages, the bottles were opened at 15.00, double decanted, tasting at 21.00 The wine shows a spicier version of 2006, nice purity of fruit with a mixture of red and black fruit, cinnamon, a firm oak frame but not at all aggressive, fruit in alcohol but no warmth, fresh, easy with a few floral notes, clove, carnation with a few cured meat notes in the back. In the palate the wine shows full body, nice texture the fruit is fresh and ripe, high acidity, warm, nice oak frame around all this fruit, coffee, cinnamon spice flavoured long finish
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A huge wine in every way. Such intensity and I didnt pick the alcohol level as being over the top (16%). It made a La Landonne seem elegantly wimpish in the same bracket. Only half a glass so I'm not sure how sharing a bottle would go re the palate. Tasted with the meat it was a great pairing. This was a world class wine focusing on the ultimate extract version of shiraz.
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NobleRottersSydney - ten and twenty reds (Geoffrey's place): {cork, 16%} [Gordon] A generous bonus contribution from Gordon to mark the resumption of dinners, and to celebrate some June birthdays including a scary ‘0’. This is a fascinating wine which sits exactly in the middle of the space between a full-bodied red and a vintage port. Developing nose of prune juice, blackberry, raisins with a hint of rocket fuel. Full-bodied palate thanks to blackberry essence flavours, toasty oak flavour; there’s little tannin detectable, nor is much acidity evident. Extremely intense and I guess it’s a legitimate style; it does seem fundamentally unbalanced as a table wine though. Finish is all heat. Will continue to age in its own way, I guess.
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Decanted 1-1.5h which was enough, but feel free to go a bit longer. Bombastic first impression. A bit salty, green olives, dark fruit, Asian 5 speices if ever I encountered them and a bit of mint. A palate bursting with licorice and ripe, dark fruit. Over time more leathery aromas emerge and complement the picture.
This is a high intensity wine with great density and lots of pleasure. But having tasted both more than once by now, I continue to prefer the 2013 over the 2010 which I found came across as just tipping off the its peak now. Best to gobble up what's left in the cellar before long...
Paired with a roasted veal cutlet which was a good match. But so was the DuMOL Clare Chardonnay 2015!
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Decanted 2 hours. Wow...this has a lot of power (16 % ABV). Not a higher score because it's almost too much power at the moment. But i guess it will calm down a bit with more age and then it will be even better. 93-94 pts at the moment. A very good wine.
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Informal business lunch, no detailed notes. The impression I got at a dinner 2 months ago are fully confirmed. This is a highly intense, precise, complex and fresh wine playing along the best Syrahs in the world. The harmony and elegance are quite remarkable given the elevated ripeness and alcohol levels. Very complex aromatics: dark and red berries, subtle eucalyptus, herbal notes, toasted oak, some chocolate notes but first and foremost an intense alluring spiciness. For me the best wine of the tasting (the group was split in half between the RunRig and the 2010 Clos du Cailou La Reserve).
Decanting: Perfect after 90 minutes in the decanter.
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A pretty black and highly intense nose. Clean and very powerful. Ripe but not at all overripe. Lots of dark fruit and lots of spices. Great balance. You take a smell, then another one and another one and another one. On the palate the black- and blueberries along with the Asian spices take the center stage. But despite both flavors being quite strong the wine offers much more with strawberries, eucalyptus, mint, graphite, sweet milk chocolate, fresh and especially dried herbs, wet earth adding to the complexity. Such a powerful wine needs a solid frame: Medium+ to high alcohol, acidity and tannins (pure velvet) – every component turned-up, full steam, full power. And that works well as the balance is impeccable.
This is not a wine for the faint hearted. You have to be able to handle all the power. If that is not your cup of tea, then you will not overly enjoy this wine for sure. But I was just in love with it. The power, depth and complexity paired with aromatic precision and balance were highly enjoyable. The spiciness was the highlight for me.
PnPed and good from the get-go. Doesn’t necessarily need a decant although it improved with air. 1 hour will certainly do no harm.
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BBQ Wine Tasting at friends (Zurich): Clearly medium+ acidity, alcohol and tannins provide for a great structure and backbone to lift an intense black cherry fruit with mint, menthol and Asian 5 spices as additional carry-ons. In all just a tad imbalanced and leaning towards an acidity over-weight, but I think a couple of more years of bottle age or a longer decant could resolve this easily.
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Very dark appearance, with a bouquet of dried red fruit, herbs and 15+% alcohol trying to escape the glass. It also comes across hot on the palate, but the elegance is what leaves the lasting impression. There are Chinese five-spice notes, with lots of dried cherries and wild blackberries; like the ones you pick at the end of summer with dirt dust covering them. The earthiness gives this wine soul, like a bass line at a reggae show, slow and steady with an up beat. It's very rich, so you'll want to pair with ribs or a tasty bacon burger. I can respect the RP100 rating, but once you try the Laird, it's hard to imagine anything better.
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Tons of sediment. The wine was drinking very well last night. However, more one dimensional than I was hoping for. I love the Chinese tea spices that I get from high-end Aussie shiraz. I think the 2010 has the stuffing for the long haul (10-15 more years).
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Dark purple in appearance. Aromas and flavors of blackberries, blueberries, and vanilla. Despite a fair amount of oak, this wine is impeccably balanced and the fruit stands up to the oak. Despite its youthful age, there's already a fair amount of sediment, and even with 2-3 hours in the decanter, I had to pour very carefully.
If you're looking for a full-bodied but not jammy Australian Shiraz, this one is worth seeking out.
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Occasional dinner group: 100 Parker points (red) wines (@ the Librije in Zwolle, Netherlands.): In the bouquet ripe red and dark forest fruits, beautiful herbs and sweet spices as well. On the palate beautiful dark forest fruits, red berries as well. Herbs and sweet spices. On the palate chocolate, beautiful acidity, powerful and round tannin and a good length. Overall a beautiful, refined and luxurious wine.
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Double Magnum, No. 73/100, 15.58% ABV. A blend of 97.5% Shiraz and 2.5% Viognier, aged for 30 months on new and old French barriques. Decanted. Marries impressive density to remarkable elegance, the alcohol is perfectly integrated, the structure is completely enveloped in youthful, succulent flesh, the Viognier component is small, but it seems to add attractive floral complexity and lift, totally seamless texture, relaxed and flowing in spite of its considerable weight, no noticeable oak, rich flavours of raspberries and cherries, with hints of dark chocolate and black olive, excellent length. A masterpiece, delicious now and with at least another ten years in it - probably many more in this grand format. At restaurant Bolenius *, Amsterdam, NL.
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Tasted at Torbreck Dinner @ Mandarin Grill, Mandarin Oriental, Kuala Lumpur
Wine of the Night: 2010 Run Rig Runner up: 2012 Old Vines GSM
Grilled Sher Wagyu Sirloin BMS 8
Decanted at 3pm and tasted at close to 1000pm
This is how a perfect or near perfect Shiraz should be made. By the way this has a 2.5% of Viognier blended into it.
Clear, deep purple colour. Clean and pronounced on the nose with aroma charaxteristic and complexity of raspberries, apricots and crème de cassis, hints of black olive and cherry.
Concertrated, full body, pronounced flavour intensity with characteristics of fruit cake, black fruits, star anise, dark chocolate, liquorice, plum, and pepper. Multi dimensional, constantly changing, and evolving. Long long finish at 15.5% Alcohol. Outstanding wine that needs time in both bottle and decanter. Savour the moment.
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A Matter of Taste tasting (London, Saatchi Gallery): Just limited notes. Beautiful full bodied and complex wine with dark forest fruits, some eucalyptus, espresso, a firm amount of sweetness but also beautiful acidity. Beautifully round and powerful tannin. Already a great wine to drink, but better wait until at least 2020. 95++
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Very complex nose of dark fruit, licorice and a whiff of menthol. Wonderful concentration and depth already now. Though muscular and with high alcohol, all things somehow balance. The great acidity is slightly taking overtaking the tannins. Long finish. This is so pure and so good! I can understand the 100 RP points, but I wouldn't put it up there myself. 95-96 p
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From magnum. Nose of menthol, eucalyptus, blackberry, raspberry, oak, and sawdust. Palate shows flavours of blackberry liqueur, cassis, oak, vanilla, and raspberry. Finishes with a note of overproof rum: pleasantly alcoholic.
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More simple TN this time (due to a cold?) Just a highly concentrated black cherry and blackberry jam wine with some expensive smokey French oak adding a touch of complexity. This is all about (fruit) power. A bit simple, maybe, but enjoyable (in small doses.)
Without wishing to knock this wine too much, if this is a 100 point wine and therefore, perfect, well... I should be very careful to ignore (certain) critics' scores...... (Sorry for stating the obvious!)
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Torbreck Tasting (North Sydney Cellars): 95% Shiraz, 5% Viognier. Very floral on the nose, with supporting blackberry, spices and dark cherry. The palate has extremely bright but powerful fruit and outstanding depth and textural elements. Comes across as more classy than would be expected with this level of concentration but it is all in balance and really delicious.
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(Langton's Tasting, May 2013) Lovely similar style to the 2010 Descendant with a marked softness, combined with elegance, power and finesse. Ringing clarity, feminine, certainly concentrated, showing some soft peach and apricot aromas, dusted gently with some indian spices. An exercise in elegance and control - IMPRESSIVE.
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Dusty nose with black pepper and caramel oak. Caramel and chocolate plus raspberry and a touch more black pepper on the palate. Super concentrated, possibly a touch hot, but still a step up from most other stereotypical Barossa shirazes (if you like that kind of thing) with a (gulp) much bigger step up in price.
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3/30/2024 - AussieRoddy Likes this wine: 98 Points
Expressions of stewed fruit on the nose. Wonderfully intense palate of dark fruit, chocolate, tobacco and tar with a touch of oak and vanilla, incredibly concentrated yet somehow not crossing the line in to something overdone. Integration is sublime. Happens to be right in my lane as a perfect wine, to this date (after 45 years of drinking red) the best i have tasted.
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3/12/2024 - Romol Likes this wine: 94 Points
Decanted for 2 hours. This time even better than my last bottle ~6 years ago. Still a lot of power, but the wine has calmed down a bit over the years and is now more in balance. It may not be to everyone's taste due to its power, but the 6 years have made a difference. Ready to drink with 2 hours in the decanter. 94 pts. at the moment.
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9/23/2023 - Crunge Likes this wine: 93 Points
Inky purple with aromas of oak, blackberries, and pepper. A bit heavy on the oak for me, but with deep black fruit flavors and some spice to contend with the vanilla. Decanted for an hour before drinking, but was better an hour later. Medium-bodied, full-flavored, with plenty of sediment. No signs of aging yet. My last bottle was in June of 2017, which I scored higher. This was good, just not as good as previously.
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4/22/2023 - Cailles wrote: 92 Points
No detailed notes taken. Upon opening, this was incredible intense, ripe, sweet. But a little air was enough to calm it down a bit and transform it in a relatively elegant wine: still very intense and expressive from start to finish with lots of ripe fruit, with balancing aromas of herbs and lots of spices. Quite complex and highly precise. What sets this apart from peers is that despite the intensity the structural frame and feel is still very light with an almost airy texture. Ultra fine tannins and a high freshness. Still, with all the ripeness and intensity, this isn‘t one for purists. Lovers of the style will obviously score it higher - it did so too 5 years ago (rated 97pts twice) but since my tolerance for that style of wine has come down significantly.
Decanting: Not decanted, followed over three hours. This got significantly better with air. I think a 2-3 hours in the decanter might be right.
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12/25/2022 - rednick@internode.on.net wrote:
Took a while to open up, then black fruit and spice on the nose - silky blackberry fruit with fine powdery tannins, good intensity and length with quality oak, alcohol pokes out a bit but otherwise very nice
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4/28/2022 - kostaslonis wrote:
Torbreck Runrig vertical tasting (home): Varietal: 97.5% Shiraz; 2.5% Viognier
Regions: Marananga, Greenock, Moppa, Gomersal, Kalimna & Ebenezer.
Harvest: 18th March through to 6th April 2010
Analysis: pH 3.71, acidity 6.13g/lt, alcohol 15.58% Alc/Vol
Fermentation: Each of the eight parcels of fruit were gently de-stemmed into both wooden & concrete open top fermenters where they were carefully nurtured for 6-7 days on skins. After basket pressing the wine was run directly into both new and old French barriques where they spent 30 months with one racking.
-/-
Tasting from old to new vintages, the bottles were opened at 15.00, double decanted, tasting at 21.00
The wine shows a spicier version of 2006, nice purity of fruit with a mixture of red and black fruit, cinnamon, a firm oak frame but not at all aggressive, fruit in alcohol but no warmth, fresh, easy with a few floral notes, clove, carnation with a few cured meat notes in the back.
In the palate the wine shows full body, nice texture the fruit is fresh and ripe, high acidity, warm, nice oak frame around all this fruit, coffee, cinnamon spice flavoured long finish
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10/23/2021 - rzymelka wrote: 92 Points
Big wine, too hot for my personal taste but very well made
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3/26/2021 - crazywineguy Likes this wine: 94 Points
A huge wine in every way. Such intensity and I didnt pick the alcohol level as being over the top (16%). It made a La Landonne seem elegantly wimpish in the same bracket. Only half a glass so I'm not sure how sharing a bottle would go re the palate. Tasted with the meat it was a great pairing. This was a world class wine focusing on the ultimate extract version of shiraz.
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6/1/2020 - graemeg wrote:
NobleRottersSydney - ten and twenty reds (Geoffrey's place): {cork, 16%} [Gordon] A generous bonus contribution from Gordon to mark the resumption of dinners, and to celebrate some June birthdays including a scary ‘0’. This is a fascinating wine which sits exactly in the middle of the space between a full-bodied red and a vintage port. Developing nose of prune juice, blackberry, raisins with a hint of rocket fuel. Full-bodied palate thanks to blackberry essence flavours, toasty oak flavour; there’s little tannin detectable, nor is much acidity evident. Extremely intense and I guess it’s a legitimate style; it does seem fundamentally unbalanced as a table wine though. Finish is all heat. Will continue to age in its own way, I guess.
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12/31/2018 - sirpat00 Likes this wine: 97 Points
Decanted 1-1.5h which was enough, but feel free to go a bit longer. Bombastic first impression. A bit salty, green olives, dark fruit, Asian 5 speices if ever I encountered them and a bit of mint. A palate bursting with licorice and ripe, dark fruit. Over time more leathery aromas emerge and complement the picture.
This is a high intensity wine with great density and lots of pleasure. But having tasted both more than once by now, I continue to prefer the 2013 over the 2010 which I found came across as just tipping off the its peak now. Best to gobble up what's left in the cellar before long...
Paired with a roasted veal cutlet which was a good match. But so was the DuMOL Clare Chardonnay 2015!
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11/28/2018 - Romol Likes this wine: 94 Points
Decanted 2 hours. Wow...this has a lot of power (16 % ABV). Not a higher score because it's almost too much power at the moment. But i guess it will calm down a bit with more age and then it will be even better. 93-94 pts at the moment. A very good wine.
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10/22/2018 - Cailles wrote: 97 Points
Informal business lunch, no detailed notes. The impression I got at a dinner 2 months ago are fully confirmed. This is a highly intense, precise, complex and fresh wine playing along the best Syrahs in the world. The harmony and elegance are quite remarkable given the elevated ripeness and alcohol levels. Very complex aromatics: dark and red berries, subtle eucalyptus, herbal notes, toasted oak, some chocolate notes but first and foremost an intense alluring spiciness. For me the best wine of the tasting (the group was split in half between the RunRig and the 2010 Clos du Cailou La Reserve).
Decanting: Perfect after 90 minutes in the decanter.
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8/7/2018 - Cailles wrote: 97 Points
A pretty black and highly intense nose. Clean and very powerful. Ripe but not at all overripe. Lots of dark fruit and lots of spices. Great balance. You take a smell, then another one and another one and another one. On the palate the black- and blueberries along with the Asian spices take the center stage. But despite both flavors being quite strong the wine offers much more with strawberries, eucalyptus, mint, graphite, sweet milk chocolate, fresh and especially dried herbs, wet earth adding to the complexity. Such a powerful wine needs a solid frame: Medium+ to high alcohol, acidity and tannins (pure velvet) – every component turned-up, full steam, full power. And that works well as the balance is impeccable.
This is not a wine for the faint hearted. You have to be able to handle all the power. If that is not your cup of tea, then you will not overly enjoy this wine for sure. But I was just in love with it. The power, depth and complexity paired with aromatic precision and balance were highly enjoyable. The spiciness was the highlight for me.
PnPed and good from the get-go. Doesn’t necessarily need a decant although it improved with air. 1 hour will certainly do no harm.
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8/4/2018 - sirpat00 Likes this wine: 97 Points
BBQ Wine Tasting at friends (Zurich): Clearly medium+ acidity, alcohol and tannins provide for a great structure and backbone to lift an intense black cherry fruit with mint, menthol and Asian 5 spices as additional carry-ons. In all just a tad imbalanced and leaning towards an acidity over-weight, but I think a couple of more years of bottle age or a longer decant could resolve this easily.
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1/17/2018 - JEP007 Likes this wine: 96 Points
Very dark appearance, with a bouquet of dried red fruit, herbs and 15+% alcohol trying to escape the glass. It also comes across hot on the palate, but the elegance is what leaves the lasting impression. There are Chinese five-spice notes, with lots of dried cherries and wild blackberries; like the ones you pick at the end of summer with dirt dust covering them. The earthiness gives this wine soul, like a bass line at a reggae show, slow and steady with an up beat. It's very rich, so you'll want to pair with ribs or a tasty bacon burger. I can respect the RP100 rating, but once you try the Laird, it's hard to imagine anything better.
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10/6/2017 - JEP007 Likes this wine: 96 Points
Tons of sediment. The wine was drinking very well last night. However, more one dimensional than I was hoping for. I love the Chinese tea spices that I get from high-end Aussie shiraz. I think the 2010 has the stuffing for the long haul (10-15 more years).
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6/4/2017 - Crunge Likes this wine: 96 Points
Dark purple in appearance. Aromas and flavors of blackberries, blueberries, and vanilla. Despite a fair amount of oak, this wine is impeccably balanced and the fruit stands up to the oak. Despite its youthful age, there's already a fair amount of sediment, and even with 2-3 hours in the decanter, I had to pour very carefully.
If you're looking for a full-bodied but not jammy Australian Shiraz, this one is worth seeking out.
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3/18/2017 - Zweder Likes this wine: 97 Points
Occasional dinner group: 100 Parker points (red) wines (@ the Librije in Zwolle, Netherlands.): In the bouquet ripe red and dark forest fruits, beautiful herbs and sweet spices as well. On the palate beautiful dark forest fruits, red berries as well. Herbs and sweet spices. On the palate chocolate, beautiful acidity, powerful and round tannin and a good length. Overall a beautiful, refined and luxurious wine.
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1/30/2017 - Xavier Auerbach wrote: 96 Points
Double Magnum, No. 73/100, 15.58% ABV. A blend of 97.5% Shiraz and 2.5% Viognier, aged for 30 months on new and old French barriques. Decanted. Marries impressive density to remarkable elegance, the alcohol is perfectly integrated, the structure is completely enveloped in youthful, succulent flesh, the Viognier component is small, but it seems to add attractive floral complexity and lift, totally seamless texture, relaxed and flowing in spite of its considerable weight, no noticeable oak, rich flavours of raspberries and cherries, with hints of dark chocolate and black olive, excellent length. A masterpiece, delicious now and with at least another ten years in it - probably many more in this grand format. At restaurant Bolenius *, Amsterdam, NL.
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6/3/2016 - klmarshall wrote: 98 Points
Struggled to remember a wine I enjoyed more. Right up there with the '98 Runrig; possibly better.
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3/16/2016 - Samuel Sze Likes this wine: 99 Points
Tasted at Torbreck Dinner @ Mandarin Grill, Mandarin Oriental, Kuala Lumpur
Wine of the Night: 2010 Run Rig Runner up: 2012 Old Vines GSM
Grilled Sher Wagyu Sirloin BMS 8
Decanted at 3pm and tasted at close to 1000pm
This is how a perfect or near perfect Shiraz should be made. By the way this has a 2.5% of Viognier blended into it.
Clear, deep purple colour. Clean and pronounced on the nose with aroma charaxteristic and complexity of raspberries, apricots and crème de cassis, hints of black olive and cherry.
Concertrated, full body, pronounced flavour intensity with characteristics of fruit cake, black fruits, star anise, dark chocolate, liquorice, plum, and pepper. Multi dimensional, constantly changing, and evolving. Long long finish at 15.5% Alcohol. Outstanding wine that needs time in both bottle and decanter. Savour the moment.
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2/28/2015 - Zweder wrote: 95 Points
A Matter of Taste tasting (London, Saatchi Gallery): Just limited notes. Beautiful full bodied and complex wine with dark forest fruits, some eucalyptus, espresso, a firm amount of sweetness but also beautiful acidity. Beautifully round and powerful tannin. Already a great wine to drink, but better wait until at least 2020. 95++
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2/28/2015 - Mascarello59 Likes this wine: 96 Points
Very complex nose of dark fruit, licorice and a whiff of menthol. Wonderful concentration and depth already now. Though muscular and with high alcohol, all things somehow balance. The great acidity is slightly taking overtaking the tannins. Long finish. This is so pure and so good! I can understand the 100 RP points, but I wouldn't put it up there myself. 95-96 p
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10/9/2014 - Drinking Trees wrote:
From magnum. Nose of menthol, eucalyptus, blackberry, raspberry, oak, and sawdust. Palate shows flavours of blackberry liqueur, cassis, oak, vanilla, and raspberry. Finishes with a note of overproof rum: pleasantly alcoholic.
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7/2/2014 - startinoz wrote: 94 Points
More simple TN this time (due to a cold?) Just a highly concentrated black cherry and blackberry jam wine with some expensive smokey French oak adding a touch of complexity. This is all about (fruit) power. A bit simple, maybe, but enjoyable (in small doses.)
Without wishing to knock this wine too much, if this is a 100 point wine and therefore, perfect, well... I should be very careful to ignore (certain) critics' scores...... (Sorry for stating the obvious!)
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7/20/2013 - startinoz wrote: 94 Points
Similar notes to my 27/4/13 TN.
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5/9/2013 - CamWheeler wrote: 94 Points
Torbreck Tasting (North Sydney Cellars): 95% Shiraz, 5% Viognier. Very floral on the nose, with supporting blackberry, spices and dark cherry. The palate has extremely bright but powerful fruit and outstanding depth and textural elements. Comes across as more classy than would be expected with this level of concentration but it is all in balance and really delicious.
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5/2/2013 - chatters wrote:
Langton's Cellar Club May 2013 (Roof Terrace Australian Museum): Cream, vanilla, spirituous, perfumed, floral, over black berry and pepper corn. In the mouth the wine is porty with black pepper, vanilla, apricot, nah.
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5/2/2013 - JerM wrote:
(Langton's Tasting, May 2013) Lovely similar style to the 2010 Descendant with a marked softness, combined with elegance, power and finesse. Ringing clarity, feminine, certainly concentrated, showing some soft peach and apricot aromas, dusted gently with some indian spices. An exercise in elegance and control - IMPRESSIVE.
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4/27/2013 - startinoz wrote: 94 Points
Dusty nose with black pepper and caramel oak. Caramel and chocolate plus raspberry and a touch more black pepper on the palate. Super concentrated, possibly a touch hot, but still a step up from most other stereotypical Barossa shirazes (if you like that kind of thing) with a (gulp) much bigger step up in price.
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