Deeply coloured but with a ruby edge. Very clean red berry fragrance, some plum, pure and ripe, no real spice or complexity. Silky smooth palate, slightly creamy, lovely red berry intensity. Quite a pure berry driven flavour but the finish brings a little spice, only a little. Overwhelming impression is soft red fruit. Very euro in style as the label suggests. Lacks a finish though, no zip, just falls away, low acid and low tannin. A pleasant drink but I don't think it's worth keeping any longer.
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Big note of off-brand cola on the nose, perhaps with a hint of sarsparilla, plus some blackberry and rosemary. Light-bodied and slightly spritzy. I thought the cola note dominated the palate, but other tasters loved the wine, saying it had a strong note of black pepper identifying it as a cool-climate Shiraz (one said it tasted like pepper steak).
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This wine is no where near ready. It is fairly impenetrable with high tannin and acid. It will probably be better in a few years, but it's a little hard to judge at the moment.
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7/18/2018 - chatters wrote:
Dry River (Bel & Brio, Barangaroo): Blackberry, black pepper, saddle leather, bacon fat, slightly dusty notes. Juicy, tightly tannic though silky textured and quite drying. Blackberry and peppercorns. Lovely.
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2/13/2015 - Vini Ciclismo wrote: 87 Points
Deeply coloured but with a ruby edge.
Very clean red berry fragrance, some plum, pure and ripe, no real spice or complexity.
Silky smooth palate, slightly creamy, lovely red berry intensity. Quite a pure berry driven flavour but the finish brings a little spice, only a little. Overwhelming impression is soft red fruit. Very euro in style as the label suggests. Lacks a finish though, no zip, just falls away, low acid and low tannin. A pleasant drink but I don't think it's worth keeping any longer.
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4/21/2013 - Drinking Trees wrote:
Big note of off-brand cola on the nose, perhaps with a hint of sarsparilla, plus some blackberry and rosemary. Light-bodied and slightly spritzy. I thought the cola note dominated the palate, but other tasters loved the wine, saying it had a strong note of black pepper identifying it as a cool-climate Shiraz (one said it tasted like pepper steak).
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3/9/2013 - forecaster wrote: 89 Points
This wine is no where near ready. It is fairly impenetrable with high tannin and acid. It will probably be better in a few years, but it's a little hard to judge at the moment.
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