The cork crumpled when being removed, so there was some danger about the wine being off, thankfully it was just fine. Brick red in colour, some sediment great nose good length and a very enjoyable wine.
Second bottle (last consumed 12/08/2005). Dusty brick turning pink at the rim. Aromas of prune, tobacco and weathered wood after some initial funk. Plenty of acid but balanced on the first night, perhaps less so on the second as fruit takes a back seat. Medium bodied, medium length finish. A ton of sediment.
Colour turning brown to the rim, while the fruit starts to take on more mature, prune-like characteristics. Very smooth, creamy and ever so slightly viscous mouth feel on a medium body and medium length finish. Complimented a soft blue cheese beautifully.
The wine is brick red, with some fading at the rim. It’s neither intimidatingly dark, nor alarmingly onion-brown. It just looks like old red wine. The nose is of sweetly rotting red berries, overlaid with old polished leather aromas. There’s no doubt to my mind that a hint of volatile acidity (acetone) is giving it a lift – from a Vinum shiraz glass the aromas are just as forward and persistent when the glass is sitting still as when swirling the wine. Secondary flavours fill the palate. The wine is quite seamless, with fruit, acid and tannin now blending into a luscious, rich, evenly-balanced experience. The grapes were obviously ripe – the wine has lovely fruit-cake richness to its warm flavours, and there’s no hint of any green or stalky components. Whatever oak nuances there may have been have long departed – such faint astringency as remains appears to be remnants of soft grape tannins on the back palate. At the end of the finish there’s a final bloom of sweet raspberry fruit, yet not hot or sugary. The wine is 51% shiraz, 49% Grenache, and just perfectly balanced at 13.5% abv. Beautiful in every respect. I’ll admit it’s not a hugely complex or intellectually challenging wine, but it offers such sensory pleasures that this can be excused. Years ago, this wine was generically labelled ‘Burgundy’, and it’s easy to see this why was done.
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