Wine Bros: A Study of Syrah (Cowford Chophouse): Chris makes wine that is meant to last almost for forever and this is one of those. 25 years young. We opened and decanted and I think might have even Lennar’ed it twice and let it sit in the decanter for a few hours and then poured it right as we got to the restaurant even though it was being served a bit later and still this is clearly a serious, high-octane wine. Drinking pretty well and very well liked around the table.
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Pop and pour. At 20, this tiny-production rarity is still a blockbuster with nose of garrigue, cherry cola, and eucalyptus. On the palate, big swaths of black cherry hard candy with quite balanced notes of eucalyptus, anise, and asphalt. The body became more silky and viscous over two hours. This is the best Australian wine I've ever had although I don't drink that many.
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SLDS January BBQ: 1000 bottles made. Raspberry, charcoal, cherry, ash and redcurrant. Powerful, muscular palate, with rich and ripe flavours coming through. The wine remains driven and focused, finding a sense of balance and with super length.
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That son of a bitch Mark Anderson, from Sausalito cellars, literally drank the two bottles he had of mine, and replaced the wine with white vinegar. He did not have the decency to put red vinegar back into the bottles. Years later I only have a story to tell my friends when I pour white vinegar from a $250 bottle of wine.
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Black color, completely opaque. Intense briary black fruits on the nose, blackberry and cherry, with wet rock and sweet spice. Very ripe black fruits on the palate as well. Great mouthfeel with refreshing acidity and fantastic minerality and very fine tannins on the backend.
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1999 Barossa Shirazathon (Sydney, Australia): Went blow for blow with the Grange in the battle for wine of the night and came out with a respectable result against the champion. Danny found a candy like element to the nose and we both agreed that it provided a very nice floral perfumed element rather than being confected. Savoury, spicy, earthy and slightly meaty palate along with some wonderful concentrated berries. Breathtakingly long finish. Based on this tasting I feel it deserves its place among the top Australian Shiraz.
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1/6/2024 - MC2 Wines Likes this wine:
Wine Bros: A Study of Syrah (Cowford Chophouse): Chris makes wine that is meant to last almost for forever and this is one of those. 25 years young. We opened and decanted and I think might have even Lennar’ed it twice and let it sit in the decanter for a few hours and then poured it right as we got to the restaurant even though it was being served a bit later and still this is clearly a serious, high-octane wine. Drinking pretty well and very well liked around the table.
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1/2/2024 - Krell Likes this wine: 94 Points
Still youthful and full of vigor. Huge with good boquet. Wish we had more.
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1/1/2020 - Quiet Lion Likes this wine: 97 Points
Pop and pour. At 20, this tiny-production rarity is still a blockbuster with nose of garrigue, cherry cola, and eucalyptus. On the palate, big swaths of black cherry hard candy with quite balanced notes of eucalyptus, anise, and asphalt. The body became more silky and viscous over two hours. This is the best Australian wine I've ever had although I don't drink that many.
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1/6/2018 - CamWheeler wrote: 94 Points
SLDS January BBQ: 1000 bottles made. Raspberry, charcoal, cherry, ash and redcurrant. Powerful, muscular palate, with rich and ripe flavours coming through. The wine remains driven and focused, finding a sense of balance and with super length.
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11/30/2012 - Mr. Muga wrote: 97 Points
Unbelievably tasty Shiraz! Still a baby but I needed a stellar bottle of wine after a long week!
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10/4/2009 - Charlie Carnes wrote:
Same as other!
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10/4/2009 - Charlie Carnes wrote:
That son of a bitch Mark Anderson, from Sausalito cellars, literally drank the two bottles he had of mine, and replaced the wine with white vinegar. He did not have the decency to put red vinegar back into the bottles. Years later I only have a story to tell my friends when I pour white vinegar from a $250 bottle of wine.
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6/27/2009 - MatthewF wrote:
Black color, completely opaque. Intense briary black fruits on the nose, blackberry and cherry, with wet rock and sweet spice. Very ripe black fruits on the palate as well. Great mouthfeel with refreshing acidity and fantastic minerality and very fine tannins on the backend.
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9/10/2008 - jhngo wrote: 97 Points
A Night With Chris Ringland (Pappas Brother Steakhouse, Houston, Texas): Just tasty... integrated tannins, perfect balance and lengthy finish. Really again well.
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10/30/2005 - CamWheeler wrote: 95 Points
1999 Barossa Shirazathon (Sydney, Australia): Went blow for blow with the Grange in the battle for wine of the night and came out with a respectable result against the champion. Danny found a candy like element to the nose and we both agreed that it provided a very nice floral perfumed element rather than being confected. Savoury, spicy, earthy and slightly meaty palate along with some wonderful concentrated berries. Breathtakingly long finish. Based on this tasting I feel it deserves its place among the top Australian Shiraz.
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