Nose opens with coffee, chocolate liquorice bullets, red cherry and charry oak. Green pepper and woody herbs join the party as the wine takes air.
On entry, it’s lean medium bodied (not full per label). Perky and intense red fruit-tart red cherry- takes over.
Through the middle, like all good Hunter, it shifts to citrus peel. The perky acidity on entry pivots to savoury earth and fresh green pepper spice.
To finish, clay like red earth and rusty iron tannins meet the green herb and red fruit. The intense red fruit fans out through the finish, with a very good length of flavour.
Overall, very good to excellent and clearly Hunter.
The green bitter notes through the finish, and the oaky notes up front, knock a few points off. My last bottle. If you have any, I’d save it for a little while longer for the oak to drop off- the perky fruit will win out. Best in 5 more years. 93.
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Hunter Valley - 6 Cellar Doors (Hunter Valley): {screwcap, 13.5%, A$75} Labelled in O’Shea style as ‘Full-bodied Dry Red’. Sourced from blocks of the Old Hill vineyard planted in 1880. Aging 90/10 in French & Russian oak, half new, for 20 months, followed post-blending by 3 months in large old French oak. Dark blackberry, cherry, plum fruit. Very youthful indeed for 4 years old. Immense concentration of spicy shiraz fruit. Medium/full-bodied (the distinction between this and the ‘A’ medium-bodied red is pretty subtle I must say), with medium/high powdery tannins and a long dry, polished finish. This is very fine indeed; only the price scared me off!
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11/23/2022 - SlimShaney Likes this wine: 94 Points
Certainly a text book dry red. You know ... Hunter is better than I thought
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12/3/2020 - Screwcaps Likes this wine: 93 Points
Sullen dark red, fading at the rim.
Nose opens with coffee, chocolate liquorice bullets, red cherry and charry oak. Green pepper and woody herbs join the party as the wine takes air.
On entry, it’s lean medium bodied (not full per label). Perky and intense red fruit-tart red cherry- takes over.
Through the middle, like all good Hunter, it shifts to citrus peel. The perky acidity on entry pivots to savoury earth and fresh green pepper spice.
To finish, clay like red earth and rusty iron tannins meet the green herb and red fruit. The intense red fruit fans out through the finish, with a very good length of flavour.
Overall, very good to excellent and clearly Hunter.
The green bitter notes through the finish, and the oaky notes up front, knock a few points off. My last bottle. If you have any, I’d save it for a little while longer for the oak to drop off- the perky fruit will win out. Best in 5 more years. 93.
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1/17/2015 - graemeg wrote:
Hunter Valley - 6 Cellar Doors (Hunter Valley): {screwcap, 13.5%, A$75} Labelled in O’Shea style as ‘Full-bodied Dry Red’. Sourced from blocks of the Old Hill vineyard planted in 1880. Aging 90/10 in French & Russian oak, half new, for 20 months, followed post-blending by 3 months in large old French oak. Dark blackberry, cherry, plum fruit. Very youthful indeed for 4 years old. Immense concentration of spicy shiraz fruit. Medium/full-bodied (the distinction between this and the ‘A’ medium-bodied red is pretty subtle I must say), with medium/high powdery tannins and a long dry, polished finish. This is very fine indeed; only the price scared me off!
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