October 31, 2019 - Beautiful aromas of caramel, anise, and blackcherry. On the palate
mouth coating spiced blackberries coupled with a wall of well integrated tannin. A food wine indeed! Wood smoked rack of lamb, or seared center cut filet. Think it could use even a few more years cellaring to tame this beastly juice.
October 4, 2019 - Friday Tasting Group: "Killer Bar" (#04 for me) (Vintage Wines Ltd., San Diego, CA): N: A bit of funk, but attractively so; Smoke coming on as funk fades
P: Med body; RNDISH entry with NICE, almost swtish frt met by some puckerish astringency which fairly seamlessly transitions into a very LONG, ult pleasant finish with an attractive tangy/swtness to the dusty tannins. For now, may still be improving, then drinking through '26 or so? 14.5% ABV; My EXC/EXC+. 97 pts WA, 95 Jeremy Oliver, 94 ea Huon Hooke, WS, & WE, 92 Wine & Spirits, and 91 The Wine Front!
Note: Also tasted on 12/23/17 & 12/21/18, finding it the MOST approachable in '17.
August 24, 2019 - Not as huge as you might expect, blueberry and plum mix with olive and earth tones - certainly drinking well, a small decant helped
June 12, 2019 - This wine is amazing. Old world Syrah feel. Loads of complexity and depth. Structure to age for years to come. Iresistable right now.
January 27, 2019 - This wine is huge. Dark red to the rim, it balances powerful dark fruits with pepper, leather, and spices. The tannins are still very present, although the wine is not hot. Alcohol is restrained in the wine. While it can be consumed now, I suggest giving it another 5 years for the tannins to subside. The wine will then deserve a higher score.
December 31, 2018 - no score as we opened this at the end of the NYE celebration and my taste buds were shot.
December 30, 2018 - Big and ripe, but incredibly balanced. Still could use a year or two in bottle for me. Fascinating to see where it heads. It’s a bold beast right now, wearing an ill-fitting tuxedo.
December 21, 2018 - Friday Tasting Group: My 1st "Killer Bar" (Vintage Wines Ltd., San Diego, CA): N: RIPE with a distinct smokiness, maybe mocha?
P: LM body; NICE frt met by an puckerish astringency which transitions into a very LONG finish with a bitter/swtness to the dusty tannins. NEEDS a bunch of time (4 yrs, guessing?), then making its 20th. My EXC+, Exceptional- eventually? 97 pts WA, 95 Jeremy Oliver, 94 ea Huon Hooke, WS, & WE, 92 Wine & Spirits, and 91 The Wine Front!
Note: I found this MORE approachable on 12/23/2017.
April 20, 2018 - A true classic Syrah - deep purple with good acidity, very balanced brimming with plum and berry. Long finish with great depth and subtle undertones of cedar and tobacco. The ‘08 is in a good place with some years to go. Paired with lamb chops and jerk chicken. A great Aussie representation and definitely a star.
December 23, 2017 - Winebar [8 HIGH end Reds & 2 Shared Bottles] from 12/22/17 (Vintage Wines Ltd., San Diego, CA): N: RIPE, smoky, cured meats; Rock candy [THANK you, budosyu] with air/swirling
P: Med body; Rndish entry with INTENSE, ALMOST swtish frt met by a balancing acidic astringency which SLOWLY, SEAMLESSLY evolves into a VERY LONG, TANGY/swt finish with notes of spice & very, VERY fine tannins. APPROACHABLE now with food, this DESERVES until mid '20, I'm guessing, then POSS making its 20th? OUTSTANDINGLY done! :) 97 pts WA, 95 Jeremy Oliver, 94 ea Huon Hooke, WS, & WE, 92 Wine & Spirits, and 91 The Wine Front! [This vendor's $139.95 is as good as anything I could find on wine-searcher.]
Addendum: I found this LESS approachable on 12/21/2018 & 10/4/19.