2015 Tahbilk Roussanne - Marsanne - Viognier

Community Tasting Notes (6) Avg Score: 83.3 points

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  12/11/2022 - Sillywizard Likes this wine:

  This wine is just now entering it’s window of full enjoyment.
  The oak is integrated, the Viognier takes a backseat and Marsanne-Roussanne come forward.
  
  There’s good, fresh acidity; medium+ to full- body, medium+ long finish. An ever so slight oiliness from the Marsanne, but this is never too much thanks to the other two varietals.
  
  I recommend drinking this between 10 - 12 degrees C, as the wine warms beyond that, the oak begins to dominate in a not so good way.
  
  We drank this to grilled whole white fish, mayonnaise-based sauce, boiled potatoes and haricotsverts and it was a perfect match, never dominating the meal.
  It should match equally as well with poultry, pork and veal.
  
  My experience with Tahbilk is that this wine needs approximately 8 years cellaring for it’s components to integrate and that holds true for 2015. No hurry to drink up, this should hopefully hold up five or so more years. Definitely much much better than the 83 points it’s been assigned by others, presumably by people who drank this too young and don’t understand how wines need their time to develop properly.

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  1/23/2020 - Lz0 Likes this wine:

  Smakrikt och fylligt. Lite fruktigt.

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  11/19/2017 - Ronald v M wrote:

  Drink ‘m jong op het fruit (abrikoos, perzik, citrus) bij een rijk en romig visgerecht uit de oven of laat ‘m nog een of twee jaar rusten voor wat extra rijpingstonen (honing, specerijen, toast).

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  8/18/2017 - Drinking Trees wrote:

  No nose and a mild flavour. On the light side of medium-bodied; very gluggable, with a smooth mouthfeel and mild acidity. Mild flavours of peanut, lemon peel, and mineral water.

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  10/28/2016 - forceberry wrote: 83 Points

  13% alcohol.
  
  Pale yellow color. Quite open and expressive nose with lots of exotic fruits - yet the nose doesn't feel sweet and unctuous, but instead relatively cool and fresh. There are aromas of red apples, papaya, crushed green herbs, some perfumed floral tones, a little bit of peachy stone fruit and a vegetal hint of asparagus. The wine is medium-bodied, quite lean and pretty crunchy on the palate with fresh and even somewhat herbaceous flavors of whitecurrants, almost unripe gooseberries, tart green apples, some pear, a little bit of grassy greenness and a hint of herbal bitterness. The acidity feels quite high and pretty lemony. The finish is quite acid-driven with crunchy, medium-to-moderately long flavors of unripe gooseberries, some lemony citrus fruits, a little bit of apple peel bitterness and light notes of pear.
  
  A nice, fresh and crunchy effort for an Australian white, but also something not one expects from a wine made from Roussanne, Marsanne and Viognier: these varieties are known to make fruity, weighty and oily wines, while this tastes more like a Sauvignon Blanc with some more exotic fruited-varieties thrown in the mix. This kind of light body, crunchy acidity and vegetal greenness is something I'd not associate with the white Rhône varieties. Although I enjoy the style here, the wine feels a bit too thin and herbaceous - i.e. "Sauvignon Blanc-ish" for my taste. I wonder if aging the wine might do some magics, like it does with similarly lean and green Hunter Valley Sémillons? At least the wine isn't expensive for the quality at mere 10,33€.

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