2002 Tahbilk Shiraz Eric Stevens Purbrick

Community Tasting Notes (20) Avg Score: 91 points

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  6/13/2022 - ShirazTrain wrote: flawed

  Medium level of cork taint, that never blew off
  :(

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  4/8/2022 - bram_epicurien Likes this wine: 90 Points

  Burnt ends lunch in singapore. Deep ruby Color. Red cherry, vanilla, mint, chocolate, mushroom and wet forest floor. Med acidity, Med body, Med alcohol, Med flavor intensity, Med tannins, Med finish. Nice round red cherries, vanilla, mint, truffles and mushroom but not too pronounced, nice minerality. The finish is not very long and a bit watery so time to drink up!

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  7/8/2021 - Gemofwine Likes this wine: 94 Points

  Smoky, roast meat, fig, sweet herbs, apple, liquorice . Complex and well crafted.
  Drinking beautifully now, blooming fully after an hour & half of decant.
  Balanced, soft integrated tannins, delicious.
  The nose is awesome, & kept changing notes.
  Perfect drinking window now for 2002 vintage .
  Enjoyed this tremendously. So classy.

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  5/9/2020 - crazywineguy Likes this wine: 91 Points

  drank Day 1 and Day 2. Notes for Day 2 (more smooth and integrated). Smoke, tar, plums, eucalypt, charcoal - a complex melange coming into the schnoz. Tertiary integrated flavour profile of old red with rhubarb/wine gum/leather. drying tannins fully resolved. loong finish. This is super good. They know how to make 20 year reds down there and they don't give a fig about fashion. May they never change! Probably will last another decade if the cork does.

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  4/6/2020 - wernicke Likes this wine: 90 Points

  When it comes to Tahbilk, old fashioned is an understatement. Their winemaking is done with open top vats, an oxygen friendly style that it shares with such celebrities as Chave and Chapoutier. Generally speaking this has the effect of taming fruit notes, while complexifying aroma and palatal character. Tahbilk does an open top fermentation then transfers the wine into 100% new oak. And you can taste it in the wine. Deep basso profundo aldehyde notes mingle with surprisingly mellowed oak. The two characters combine to give a peaty, incense, damp cellar flavour that brings to mind some vintages of Musar (and dare I say it… Grange). A shrill eucalyptus character sits atop the wine, and blows off after awhile to show ripe ruby plums. Fairly dense. Tasty.
  Why am I taken with the style, despite the quantities of new oak? I’d venture a guess that some oxidising agents left from open-top fermentation react with the oak phenols, rendering them less aromatic. Which has the salutary effect of castrating the overpowering caramel-toast character, while leaving the oak ‘tastiness’ untouched. Where fruit is concerned it is not as thrillingly endowed as the 1860 old vine cuvee, but it also isn’t $300.

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