2003 Clarendon Hills Syrah Moritz

Community Tasting Notes (54) Avg Score: 91.9 points

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  12/25/2023 - linkin22luke Likes this wine:

  Elegant wine between Bakers Gully and Brookman in terms of tone and body. In excellent shape at 20 years.

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  11/13/2023 - Psdycp wrote: 92 Points

  Good density of stewed black plums, white pepper, clove, hints of grilled meat and gravel on the nose. The same aromatics are found in the rich and smooth palate. Medium to full-bodied mid-palate, transiting nice to a long and deep finish which has fine tannins. Ready to drink immediately and at its peak now. Will not benefit from further aging.

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  2/13/2023 - Amberissey Likes this wine: 92 Points

  Smoked meat, pepper and damp herbs on the nose, developing into a lovely cooked black plum note added with air. Amazingly well transferred to the palette with added sweet liquorice. Some subtle wild red fruit showed up on both nose and palette on second glass.

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  2/12/2023 - paintinginacave Likes this wine: 90 Points

  Pours a medium purple fading to a deep ruby outer edge. Savoury aromas of black pepper, cured meat, damp herbs, red liquorice, and baked black plumbs. The palate mirrors the nose in every possible regard. This is my second Syrah from this producer from the same vintage following the 2003 Hickinbotham and this is far more refined given the previous example overstepped the mark in terms of balance and came across a little overblown.

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  10/11/2021 - forceberry wrote: 87 Points

  The fruit is sourced from a vineyard planted in 1975. 14,5% alcohol.
  
  Luminous, slightly translucent maroon color with an evolved syrupy-brown hue. Evolved, meaty and slightly boozy nose with savory aromas of game, wizened blackcurrant tones, some alcohol, light cherry juice notes, a little bit of raisiny dark fruit, funky hints of leather and something animale and an oxidative touch of soy sauce. The wine is evolved, savory-yet-sweet and moderately full-bodied on the palate with quite tertiary flavors of raisins and dried dates, some meaty umami, light tomato paste notes, a little bit of licorice root, an oxidative hint of soy sauce and a touch of old wood spice. The high alcohol lends some obvious heat to the palate and the structure relies more on the firm and moderately grippy medium-plus tannins than on the somewhat soft medium acidity. The finish is long, slightly tannic and quite warm with sweet-toned flavors of licorice, some raisiny notes, a little bit of dried dates, light tangy nuances of soy sauce, a hint of beef jerky and a woody touch of savory oak spice.
  
  A big, ripe and somewhat heavy-set Shiraz that is already rather tertiary in taste. Although virtually all the wines we had in the tasting were - according to their labels - 14,5% in alcohol, this particular wine came across as noticeably more hot and boozy compared to all the other wines. I don't know if it was just the composition that made the alcohol jump at you, or if the wine was actually higher in alcohol than what the label suggested, but at least it tasted like it. While the wine is still somewhat enjoyable, it is getting a bit too old and tertiary for my preference. I guess this might've been more impressive some 8-10 years ago, but now this was just like a generic old new world wine with a lot of fruit and ripeness but not enough acidity to carry it all.

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