This is travelling superbly and while it's excellent drinking now it should last another decade. Lovely pure looking and not overly extracted. Good bouquet of delicate just ripe fruit treated with love. Flavour still contains some red plums but also has dark fruit complexity and excellent length, no confectionery. A great food wine with meats although we had with cheese and this detracted from full enjoyment. 1998 was a great year and that's obviously reflected in the bottle now. 94 pts no hesitation.
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Deep garnet. Nose of pepper, damsons, green herbs and smoke. Medium plus body. Plum and spice, savoury with fine tannins, good length. Perfect pairing with a joint of roast beef. Plenty of life still left in this -- shame I have no more bottles.
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Dark, black red. Solid rim. Fine French oak, plum, rasberry, rich, deep and intense. Ink licorice and blueberry. Med wt, silky middle, firm crisp finish with very fine almost soft tannins. Gorgeous blend of dark fruit and spice, with lovely high-toned blueberry notes. Sweet fruited, no sign of heavy development. Drinking well now but with time ahead.
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Simple Series III: My Birthday (Asia Grand, Odeon Towers): I thought this was really, really nice. Distinctly Aussie, yet with a distinctly old-school structured fineness to it. Lovely nose. Plums, incense, licorice, savoury meat, a touch of leather, and just that sprinkle of crushed beetle I always associate with old Aussie Shiraz. Palate spoke of its high-altitude origins, with ripe blueberries and blackberries wed to clean, fresh acidity. There was a nice underlayer of mineral, meat, a touch of licorice and some orange peel as well, all very nicely integrated and complex. Finish was a little bittersweet and brambly and tailed off in a nice long linger. All in all, a smashing wine at the height of its powers. I think it will probably continue developing ove the next few years, but boy, it is in a sweet spot now.
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2/15/2017 - F1NUT Likes this wine: 94 Points
This is travelling superbly and while it's excellent drinking now it should last another decade. Lovely pure looking and not overly extracted. Good bouquet of delicate just ripe fruit treated with love. Flavour still contains some red plums but also has dark fruit complexity and excellent length, no confectionery. A great food wine with meats although we had with cheese and this detracted from full enjoyment. 1998 was a great year and that's obviously reflected in the bottle now. 94 pts no hesitation.
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12/6/2014 - Tokyo MB Likes this wine: 93 Points
Deep garnet.
Nose of pepper, damsons, green herbs and smoke.
Medium plus body. Plum and spice, savoury with fine tannins, good length.
Perfect pairing with a joint of roast beef. Plenty of life still left in this -- shame I have no more bottles.
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1/12/2014 - Vini Ciclismo Likes this wine: 94 Points
Dark, black red. Solid rim.
Fine French oak, plum, rasberry, rich, deep and intense. Ink licorice and blueberry.
Med wt, silky middle, firm crisp finish with very fine almost soft tannins. Gorgeous blend of dark fruit and spice, with lovely high-toned blueberry notes. Sweet fruited, no sign of heavy development. Drinking well now but with time ahead.
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12/30/2012 - ccken wrote:
medium to full bodied, taste like sour plum soup with medium finish.
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4/7/2010 - Paul S wrote: 93 Points
Simple Series III: My Birthday (Asia Grand, Odeon Towers): I thought this was really, really nice. Distinctly Aussie, yet with a distinctly old-school structured fineness to it. Lovely nose. Plums, incense, licorice, savoury meat, a touch of leather, and just that sprinkle of crushed beetle I always associate with old Aussie Shiraz. Palate spoke of its high-altitude origins, with ripe blueberries and blackberries wed to clean, fresh acidity. There was a nice underlayer of mineral, meat, a touch of licorice and some orange peel as well, all very nicely integrated and complex. Finish was a little bittersweet and brambly and tailed off in a nice long linger. All in all, a smashing wine at the height of its powers. I think it will probably continue developing ove the next few years, but boy, it is in a sweet spot now.
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