The nose is clean with a medium(-) intensity. There are well-defined aromas of oak (vanilla) and black fruits (blackcurrant, mulberry). Swirling reveals notes of pungent spice (white pepper) and herbal characters (eucalyptus). The wine is youthful.
On the palate, the wine is dry with medium acidity, medium alcohol, and medium body. The medium(-) level tannins are ripe and dusty in nature. The flavours have a medium intensity and show notes of black fruit (blackcurrant, mulberry jam), oak (vanilla), pungent spice (white pepper), and a herbal character (eucalyptus). The finish has a medium(+) length.
This is a good quality wine. The flavours are concentrated and have a good balance with the acidity. The warmth from the alcohol picks up slightly on the finish, being carried by the acidity that also appears to cause the dusty tannins fade. The oak treatment is well-integrated, complementing the flavour profile. In its current state, the wine shows primary and secondary characteristics. The wine has a finish with great length.
The wine drinks well now, but has potential for further ageing. While the tannin structure is starting to fade, the acidity level will help support the fruit intensity as tertiary notes develop.
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Tasting at Jim Barry Cellar Door (Clare): (24 months in oak) Plush plusm, juicy dark mulberries. Forest floor. leafy, juicy. Amazing concentration, licorice and wood spice. Very juicy and sweet. white pepper, leather, and elegant finish. Will be most amazing in 15-20 years.
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Very deep colour with a good nose developing in the glass. Surprisingly soft, but juicy, dark fruits at this stage with tremendous complexity - chocolate, coffee, savoury character, subtle spice. Soft oaky tannins with hints of cedar underpin a long, well-balanced finish. A wine of great quality and character. It has decades to show more.... 94+ Tasted at Grand Union Wine Society with Scott Edge of Negociants UK.
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2/19/2018 - CBRwineguy wrote: 85 Points
WSET Level 2 - Day 2 (Pialligo Estate, Canberra, ACT, Australia): The appearance is clear and deep ruby in colour. Tears are visible.
The nose is clean with a medium(-) intensity. There are well-defined aromas of oak (vanilla) and black fruits (blackcurrant, mulberry). Swirling reveals notes of pungent spice (white pepper) and herbal characters (eucalyptus). The wine is youthful.
On the palate, the wine is dry with medium acidity, medium alcohol, and medium body. The medium(-) level tannins are ripe and dusty in nature. The flavours have a medium intensity and show notes of black fruit (blackcurrant, mulberry jam), oak (vanilla), pungent spice (white pepper), and a herbal character (eucalyptus). The finish has a medium(+) length.
This is a good quality wine. The flavours are concentrated and have a good balance with the acidity. The warmth from the alcohol picks up slightly on the finish, being carried by the acidity that also appears to cause the dusty tannins fade. The oak treatment is well-integrated, complementing the flavour profile. In its current state, the wine shows primary and secondary characteristics. The wine has a finish with great length.
The wine drinks well now, but has potential for further ageing. While the tannin structure is starting to fade, the acidity level will help support the fruit intensity as tertiary notes develop.
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11/28/2017 - JerM wrote: 94 Points
Tasting at Jim Barry Cellar Door (Clare): (24 months in oak) Plush plusm, juicy dark mulberries. Forest floor. leafy, juicy. Amazing concentration, licorice and wood spice. Very juicy and sweet. white pepper, leather, and elegant finish. Will be most amazing in 15-20 years.
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10/13/2017 - johnrm Likes this wine: 94 Points
Very deep colour with a good nose developing in the glass. Surprisingly soft, but juicy, dark fruits at this stage with tremendous complexity - chocolate, coffee, savoury character, subtle spice. Soft oaky tannins with hints of cedar underpin a long, well-balanced finish. A wine of great quality and character. It has decades to show more.... 94+
Tasted at Grand Union Wine Society with Scott Edge of Negociants UK.
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