First Wednesday Wine Club (Bella Puglia, Five Dock): Served blind. Ripe black hued fruits, sweet spice, nutmeg, vanilla with a little coconut, plums over berries with touches of prune and raisin. Juicy, ripe black fruits; plums especially, liquorice, woody grippy tannins, touches of sweet spice, vanilla, coconut on the palate as well. I went with Australia; Barossa, 10-15 years old, good quality old school shiraz with a bit too much oak
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Wow. I love menthol in wines, It just comes across so pure and interesting. Initially the nose is menthol and not much more. Palate is soft, smooth, some chocolate, some menthol (of course), some juicy very ripe blackberries, slightly bitter metallic edge on the finish. Returning to the nose, menthol has burned off (5 mins), currant, blackberry and hints of mint - really pure and interesting, but would never have picked as a Syrah - smells much more like a Coonawarra cabernet. Does gain some earthy soy notes after some air. There is for sure an iron, mineral element on the nose. This is a pretty quick note on a pop and pour. Will be interesting to follow this bottle over a couple of days, generally just leave in a cool cupboard with a cork and nothing more. Hopefully more to report tomorrow.
Ok - so report from the next day is that this has mellowed considerably. More blackberry, more pepper on the nose and the palate (might be able to pick this as a Shiraz tonight), with just a tinge of mint, some cedar, tobacco on finish. Smooth, well balanced, only a little tannin left. Rating the same.
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A lot of intensity in the fruit, which is balanced (just) with the structure. There is a good tannin base to the wine, with enough acidity to offset the fruit. I think for this wine it comes down to the individual bottle and my mood.
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5/1/2024 - chatters wrote:
First Wednesday Wine Club (Bella Puglia, Five Dock): Served blind.
Ripe black hued fruits, sweet spice, nutmeg, vanilla with a little coconut, plums over berries with touches of prune and raisin. Juicy, ripe black fruits; plums especially, liquorice, woody grippy tannins, touches of sweet spice, vanilla, coconut on the palate as well.
I went with Australia; Barossa, 10-15 years old, good quality old school shiraz with a bit too much oak
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7/23/2021 - thebonnydooner wrote: 93 Points
Wow. I love menthol in wines, It just comes across so pure and interesting. Initially the nose is menthol and not much more. Palate is soft, smooth, some chocolate, some menthol (of course), some juicy very ripe blackberries, slightly bitter metallic edge on the finish. Returning to the nose, menthol has burned off (5 mins), currant, blackberry and hints of mint - really pure and interesting, but would never have picked as a Syrah - smells much more like a Coonawarra cabernet. Does gain some earthy soy notes after some air. There is for sure an iron, mineral element on the nose. This is a pretty quick note on a pop and pour. Will be interesting to follow this bottle over a couple of days, generally just leave in a cool cupboard with a cork and nothing more. Hopefully more to report tomorrow.
Ok - so report from the next day is that this has mellowed considerably. More blackberry, more pepper on the nose and the palate (might be able to pick this as a Shiraz tonight), with just a tinge of mint, some cedar, tobacco on finish. Smooth, well balanced, only a little tannin left. Rating the same.
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3/6/2019 - Andrew67 Likes this wine: 92 Points
This bottle was more like what I would expect from Heathcote. Intense fruit yes, but with a savoury undertone that makes for a very pleasant wine.
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4/11/2018 - gipsy123 wrote: 94 Points
Very good. Let it open for about 60-90 min.
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4/6/2018 - Andrew67 Likes this wine: 90 Points
A lot of intensity in the fruit, which is balanced (just) with the structure. There is a good tannin base to the wine, with enough acidity to offset the fruit. I think for this wine it comes down to the individual bottle and my mood.
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