So delicious. Finally well integrated and in balance. Sadly it was my last bottle. Bought on release and properly stored, consumed over a 3 hour dinner with many other big wines.
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Delicious, classic Barossa with zero heat or alcohol - no signs of the deficiencies of the vintage. Red fruit and a hint of Barossa chocolate. a but drink up
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Dark burgundy Initial light nose of cherry, then jerky and toast, then with vanilla and maybe hint of honey Taste a bit dull upon open, then red cherry with coffee bean bitnesss after then turn into mostly black fruits like blue berry and ripe black cherry. Full body, Smooth tannin, not very long initially, but significant after about an hour.
Airtied 2nd day, toast nose upon open, more fruity especially on red fruits, less bitness, not sure if due to the evolution or with pork chops.
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Dead. Not corked. Not oxidized. Lifeless, with no fruit whatsoever. Curious to know the process of, and reason for, such extreme degradation. I've scored earlier bottles between 93 and 94. If scoring, 69.
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(ELIGO John Duval) The New Grange Dear Friends, I've been waiting for a while to send this out and I finally have the green light this evening. If you are into the very top first-growth quality wines of the world, this is a new member in waiting and the wait is just about over. John Duval spent 28 years at Penfold's. He was responsible for 17 vintages of Grange - arguably some of the greatest vintages in the wine's storied history. He knows just about everyone there is to know in the Australian wine trade - he knows just about everyone in the Barossa and where the very best small plots of fruit are grown. He searched for over ten years for the right fruit to make a new Grange, a wine better than Grange, made with minimal or no intervention...but the wine wasn't for Penfold's, it was for himself. Duval's other wines are quite good (Plexus and Entity) but this is Grange we're talking about and this new wine had to be beyond the best of the best. He rejected lot after lot and vineyard after vineyard until he knew he found the one. He was aware that every critic would be comparing this to his best vintages of Grange and (now that the wine is in bottle), he's quite sure that won't be a problem - I think he knows what he's talking about. After choosing basket by basket and even bunch by bunch, the new Eligo was born (the word means "to choose"). The wine is simply amazing stuff and that's all I will say. This is one of the more impressive wines I've tasted from Australia in the last 5-6 years - period. A new Grange? I think he's actually done it. One of the US wine publications just rated this above Hill of Grace, Run Rig, Giaconda Warner and a bunch of others - in other words, this is no slouch. The Eligo is EXTREMELY LIMITED (retail allocations have initially been limited to 1 x 6-pack per retailer and very little is coming to the US). VERY HIGHLY RECOMMENDED - one shipment only with perfect provenance directly from the source: 2005 ELIGO John Duval (there is no discounting on this item but I'm sure others will offer it for less than this - keep in mind, if you see it for a low price and the provenance is sound, buy it on the spot as quantities will be very tight). Thank you, Jon Rimmerman Garagiste Seattle, WA Aus8060
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10/10/2022 - jc510 Likes this wine: 95 Points
So delicious. Finally well integrated and in balance. Sadly it was my last bottle. Bought on release and properly stored, consumed over a 3 hour dinner with many other big wines.
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8/28/2020 - ubercuvee wrote:
Delicious, classic Barossa with zero heat or alcohol - no signs of the deficiencies of the vintage. Red fruit and a hint of Barossa chocolate. a but drink up
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8/13/2018 - Furky Likes this wine: 96 Points
Smooth with dense fruit. Great with rib eye
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5/1/2018 - Jchen01854 Likes this wine: 93 Points
Dark burgundy
Initial light nose of cherry, then jerky and toast, then with vanilla and maybe hint of honey
Taste a bit dull upon open, then red cherry with coffee bean bitnesss after then turn into mostly black fruits like blue berry and ripe black cherry.
Full body, Smooth tannin, not very long initially, but significant after about an hour.
Airtied 2nd day, toast nose upon open, more fruity especially on red fruits, less bitness, not sure if due to the evolution or with pork chops.
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3/30/2018 - prism wrote:
Dead. Not corked. Not oxidized. Lifeless, with no fruit whatsoever. Curious to know the process of, and reason for, such extreme degradation. I've scored earlier bottles between 93 and 94. If scoring, 69.
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