A nose of some dark fruit and spice, dark garnet on color. A medium to full bodied red, with black cherry, cassis, some chocolate and spice on finish, a good value. www.winelx.com
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"2015" Sydney International Wine Show - stewarding notes; 10/11/2014-10/16/2014 (Blue Mountains, NSW): {screwcap, 14.3%} Bit of a rogue, this, how we ended up picking a 2011 SA red I don’t know, but there you go. Lots of herbal currants. Very cabernet; the lousy vintage takes the focus away from the region and onto the grape. Palate is very tannic, with a gritty texture; it’s medium-bodied, but after an initial burst of currant flavour everything falls away and reveals a hollow mid-palate. Dry finish is attenuated too. It’s a good try from the vintage, but as a Bordeaux it’d be one of those ‘restaurant vintages’. Drink up.
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Well isn't that tight and intense. And green, and hard edge. As Bill notes its "lean, it green." "In Calfornia that is an impracable narrative. Here? Maybe not so much.
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7/16/2016 - corkscrews Likes this wine: 86 Points
A nose of some dark fruit and spice, dark garnet on color. A medium to full bodied red, with black cherry, cassis, some chocolate and spice on finish, a good value. www.winelx.com
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2/21/2016 - Symmetry Does not like this wine:
Lacks good fruit but is reasonably smooth, not astringent. Drinkable but overall, dissappointing for the price.
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10/10/2015 - mzmijewski wrote: 87 Points
Not strong oak aroma, deep red color, fruit over powered by acid and tannin.
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10/12/2014 - graemeg wrote:
"2015" Sydney International Wine Show - stewarding notes; 10/11/2014-10/16/2014 (Blue Mountains, NSW): {screwcap, 14.3%} Bit of a rogue, this, how we ended up picking a 2011 SA red I don’t know, but there you go. Lots of herbal currants. Very cabernet; the lousy vintage takes the focus away from the region and onto the grape. Palate is very tannic, with a gritty texture; it’s medium-bodied, but after an initial burst of currant flavour everything falls away and reveals a hollow mid-palate. Dry finish is attenuated too. It’s a good try from the vintage, but as a Bordeaux it’d be one of those ‘restaurant vintages’. Drink up.
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9/24/2014 - Ben Christiansen wrote:
Well isn't that tight and intense. And green, and hard edge. As Bill notes its "lean, it green." "In Calfornia that is an impracable narrative. Here? Maybe not so much.
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