In the decanter 3 hours prior to drinking, drank over the next 2 hours. Sweet red and black fruited, however perhaps a tad dull and somewhat lacking. Disappointing for price point, Filsell incorrectly labelled…? Can’t see it improving, albeit not in any danger of dying at this this point.
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From century old vines, 2 years in French & American Oak, basket pressed.
Needed a long decant, but once it opened up it's a beauty. A very savoury nose, smells of black olive tapenade, licorice, soil, roasted coffee bean, dark chocolate, currants & cooked black cherry.
Great intensity & concentration on the palate, it's a powerhouse with an ultra-long finish; the layers of savoury black fruit, anise, & cedar carry on for minutes. Feels like this can age another 10 years easily.
Perfect match to a medium-rare 380 gram New York Strip!
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Sophistication, elegance, however still too early. Needs big decant & yet to settle fully. Still a bit tight & thin. I will be patient & try again in another 3+yrs.
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Dark crimson. Nose: ripe and sweet blackberries, blueberries, plums, as well as spice and pepper. Palate: full to medium bodied, well rounded ripe tannins with a persistent finish. Very good now but it has plenty of years left in it.
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Last Tuesday Supper Club (One Penny Red, Summer Hill): medium plus intensity aromas of baked black plums, prunes, raisins, medium plus intensity alcohol heat, vanilla, cream, chocolate. in the mouth it's juicy with savoury black fruit, plenty of alcohol heat, talc textured tannins are persistent and long with slight vanilla and chocolate joining in. Classic Old School Aussie
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2014 Sydney Royal Wine Show - Exhibitor's Tasting & Trophy Wines Lunch (Homebush & Four Seasons Hotel): [bronze medal] {diam} Goegrous nose of blackberry and spices. Very slutty! The palate is big and rich with chocolate and vanilla too, but isn’t too sweet; the texture does seem to lighten a little in the mouth, helped by fine-cut acids and medium dusty tannins. It has a medium/long finish, a touch warm and seemingly sweet. Should age well in the medium-term.
2013 Sydney Royal Wine Show - Exhibitor's Tasting & Trophy Wines Lunch (homebush & Darling Harbour): [Bronze medal] {diam} Inky black fruit nose. Raspberries, vanilla, chocolate on the palate. Rich, thick texture. Full-bodied, with medium acid and dusty tannins. Not too oaky, though. Weighty medium-length finish that’s not too hot. A pretty full-on style, yet not a caricature or bomb. Great example of the style, and has maintained some freshness, which helps the palateability. Probably be best before its 10 years old, though.
11/23/2023 - red.red.vino wrote:
As per my note above. However starts fading just a tad after 4.5 hrs in the decanter.
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7/13/2023 - red.red.vino wrote:
In the decanter 3 hours prior to drinking, drank over the next 2 hours. Sweet red and black fruited, however perhaps a tad dull and somewhat lacking. Disappointing for price point, Filsell incorrectly labelled…? Can’t see it improving, albeit not in any danger of dying at this this point.
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3/3/2023 - bowesmana Likes this wine: 92 Points
Took an hour and half to open up. Chocolate, still plenty of fruit, deep ruby.
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4/25/2022 - RandalWA Likes this wine: 94 Points
From century old vines, 2 years in French & American Oak, basket pressed.
Needed a long decant, but once it opened up it's a beauty. A very savoury nose, smells of black olive tapenade, licorice, soil, roasted coffee bean, dark chocolate, currants & cooked black cherry.
Great intensity & concentration on the palate, it's a powerhouse with an ultra-long finish; the layers of savoury black fruit, anise, & cedar carry on for minutes. Feels like this can age another 10 years easily.
Perfect match to a medium-rare 380 gram New York Strip!
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2/14/2022 - Wolffy Likes this wine: 92 Points
Sophistication, elegance, however still too early. Needs big decant & yet to settle fully. Still a bit tight & thin. I will be patient & try again in another 3+yrs.
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3/21/2021 - BAJRiley Likes this wine: 92 Points
Dark crimson. Nose: ripe and sweet blackberries, blueberries, plums, as well as spice and pepper. Palate: full to medium bodied, well rounded ripe tannins with a persistent finish. Very good now but it has plenty of years left in it.
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12/26/2019 - Bleaver Likes this wine: 90 Points
Heavier palate than some other vintage Shiraz.
Well balanced
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11/26/2019 - chatters wrote:
Last Tuesday Supper Club (One Penny Red, Summer Hill): medium plus intensity aromas of baked black plums, prunes, raisins, medium plus intensity alcohol heat, vanilla, cream, chocolate. in the mouth it's juicy with savoury black fruit, plenty of alcohol heat, talc textured tannins are persistent and long with slight vanilla and chocolate joining in. Classic Old School Aussie
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3/1/2018 - jmcmchi Likes this wine: 92 Points
In a sweet spot
Lovely dark aromatics Long controlled acidity, nicely balanced with hints of sweet berries
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10/1/2017 - HODGO17 Likes this wine: 93 Points
fantastic wine...one of my favourites.
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2/14/2014 - graemeg wrote:
2014 Sydney Royal Wine Show - Exhibitor's Tasting & Trophy Wines Lunch (Homebush & Four Seasons Hotel): [bronze medal] {diam} Goegrous nose of blackberry and spices. Very slutty! The palate is big and rich with chocolate and vanilla too, but isn’t too sweet; the texture does seem to lighten a little in the mouth, helped by fine-cut acids and medium dusty tannins. It has a medium/long finish, a touch warm and seemingly sweet. Should age well in the medium-term.
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2/15/2013 - graemeg wrote:
2013 Sydney Royal Wine Show - Exhibitor's Tasting & Trophy Wines Lunch (homebush & Darling Harbour): [Bronze medal] {diam} Inky black fruit nose. Raspberries, vanilla, chocolate on the palate. Rich, thick texture. Full-bodied, with medium acid and dusty tannins. Not too oaky, though. Weighty medium-length finish that’s not too hot. A pretty full-on style, yet not a caricature or bomb. Great example of the style, and has maintained some freshness, which helps the palateability. Probably be best before its 10 years old, though.
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