Terroir-istes International - Australia-Central Victorian Reds

A look at Central Victoria through Upper Goulburn Valley, Heathcote and the Pyrenees. The Goulburn Valley is nestled within the heart of South-East Australia; the wine regions of the Upper Goulburn Valley, Heathcote, and Pyrenees constitute a triumvirate. The Upper Goulburn Valley is at 160-380 m asl. And receives cool Alpine altitudes (it is 2-3ºC cooler than Bendigo) that give an extended ripening period for Shiraz. The soils are granitic and clay soils.
Further down in central Victoria, the Heathcote wine region enjoys a warm Mediterranean climate, with a significant diurnal temperature range that heightens flavour intensity in its Shiraz. They are planted on rich, ancient Cambrian soils that tend to produce wines that have minerality and complexity and are robust. Between the Grampians and Mt Cole National Parks, the Pyrenees region produces bold, full-bodied reds. Located at 200 up to 750 m asl, east-facing slopes, rainfall of 500-700mm. Soils are well-drained (Granitic sandy loam and clay loam soils). Produce excellant Cabernet Sauvignon and Shiraz.

• 2008 Jamieson Valley Estate Pinot Noir Jameaux 86 Points

  Australia, Victoria, Central Victoria, Upper Goulburn

  (Tasted Blind) Medium+ ruby red with lifted mint, fresh herbs and eucalyptus aromas. Medium weight and relatively simple entry, offering pleasant red fruit flavours of mulberry, Rainer cherry and melted milk chocolate. With some baked fruit notes, there is a lively acidity threading through the wine, but it lacks cohesion. A medium lemony finish indicates possible acidification with very soft fruit-based tannins. Ripe-ish style - perhaps Pinot, likely.

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• 2006 Jamieson Valley Estate Pinot Noir Jameaux 87 Points

  Australia, Victoria, Central Victoria, Upper Goulburn

  (Tasted Blind) Medium to deep ruby red; offering broader aromas of warm chocolate, red fruits transitioning into black fruit, with blackberry, liquorice, baked plums and a touch of mint.
  The entry is soft, and supple with powdery tannins, fair concentration and some depth. Flavours lean towards overripeness, suggesting a warm year, with a mix of jammy red and black fruits along with dark chocolate
  The finish is a slightly acidic note with a lemony twang.

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• 2007 Greenstone Vineyard Shiraz 88 Points

  Australia, Victoria, Central Victoria, Heathcote

  (Tasted Blind) Deep, black-red colour; it exudes a deep, brooding and sultry character. Distinct nuances of spicy oak, sandalwood, and spice assortment. This is complemented by overripe banana, blackberry and blackcurrant.
  Full-bodied, the entry is spicy with blackcurrant pastille to cassis, very Cabernet-like rather than Shiraz. The mid-palate is super smooth in texture with jujube fruit, sandalwood, mocha, toast, vanilla, spice, pencil shavings and lightly dusty attics! Soft, powdery tannins with a concentration of flavours with a well-integrated alcohol.
  A lovely example of an approachable Aussie style.

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• 2006 Summerfield Shiraz 90 Points

  Australia, Victoria, Western Victoria, Pyrenees

  (Tasted Blind) A deep black-red colour, the nose is lifted and aromatic with plenty of blackcurrants, blackberry, lemon, eucalyptus, and menthol.
  It is a full-bodied, big, brooding wine with notable concentration and super smooth, luxuriant texture. An abundance of blackcurrant notes are joined by coffee, mocha and hints of dark chocolate, and the finish is long and brooding. Warm and peppery alcohol points towards Shiraz; there is a richness here, and it closes with a more blackcurrant skin texture—a strapping wine with good acidity, leaning more towards power than finesse.

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• 2005 Sanguine Estate Shiraz 89 Points

  Australia, Victoria, Central Victoria, Heathcote

  (Tasted Blind) A deep black-red colour. The nose reveals softened milk chocolate, subtle spice, and an earthy character that evolves into hints of eucalyptus and lifted herbal aromas. There is a presence of black fruits, berries, and currants.
  The entry shows some evolution with earthy notes meeting dried undergrowth. The wine has moderate acidity and plenty of power with secondary elements of coffee grinds, spice, chocolate, and liquorice. There is some richness to the mid-palate and some telltale pepper to suggest Shiraz. With higher alcohol, the wine closes with a delightful combination of summer pudding and Black Forest fruits, accompanied by sinewy tannins and impressive length. As it opened in a glass, the development started to pull on the wine, revealing rooibos tea, honey, and furfurol.

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• 2006 Wanted Man Single Vineyard Shiraz Viognier 91 Points

  Australia, Victoria, Central Victoria, Heathcote

  (Tasted Blind) Deep red-black colour. The nose exhibits eucalyptus, perfume, and blackcurrant aromas, accompanied by hints of menthol.
  Full-bodied, intense and powerful, showcasing concentrated flavours of blackcurrants with a distinct texture of blackcurrant skins. There are notes of yeast extract and brown sugar with a distinct glycerol sweetness that raised questions about the presence of residual sugar. It could be a GSM (Grenache, Syrah, Mourvèdre) blend or a Shiraz/Viognier blend. Offering a long finish with firm, gritty, sweet tannins that display power and grace.

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• 2002 Tyrrell's Shiraz Rufus Stone Heathcote 89 Points

  Australia, Victoria, Central Victoria, Heathcote

  (Tasted Blind) A deep black-red colour. Intense black fruit aromas accompanied by dried forest floor suggest some maturity. Restrained yet brooding, the palate exhibits a powerful menthol note along with leather, smoke, spice and raw meat, all suggesting a GSM styling. It is classy and finishes long, a powerful wine with complexity enhanced by its tertiary notes. Closes with flavours of Christmas cake and port. The only issue is whether it is drying out.

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• 2002 Redesdale Estate Cabernet Sauvignon/Cabernet Franc 88 Points

  Australia, Victoria, Central Victoria, Heathcote

  (Tasted Blind)
  Black-red color. It exhibits some lift on the nose yet remains moderately restrained. However, the palate entry is far more forward, with plenty of black fruits, spicy oak, liquorice and coffee adding complexity. Relatively muscular and intensely flavoured, there is notable concentration with sweet black fruits, a texture resembling blackcurrant skin and sinewy ripe tannins that are both sweet and firm. The acid is relatively high - again, that feeling on the back palate.

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