Final Cut Take Two Shiraz 2015 South Australia Barossa Valley
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Mr Barval Cabernet Merlot 2017 A restrained yet complex nose displaying a wonderful mix of cassis, black berry, currant, and plum, hints of spicey oak and a typically delicate Margaret River savoury dried kelp note. Medium to full bodied with plenty of acid to lift the palate and balance the autumn fruit bowl of dark and red berries and fruits. The youthful tannins are nutty, fine and dry and complete the well structured palate to perfection. This wine is already showing great depth and complexity in youth and I feel it has great potential to age and develop for at least 15 years.
Torzi Matthews Schist Rock Shiraz 2019. Incredible value. Dom Torzi sets a modest price, but is invariably confident about the quality of his wines.
Bright blueberry and blackberry, plenty of pepper and spice, potpourri perfume. It’s medium bodied, sleek and dark cherry juicy, super fine tannin, some meaty and nutty flavours, gentle stony tannin pulling along the finish.
Sigurd Red Blend 2018 is a blend of Grenache (57%), Syrah (8%), Carignan (14%), Mourvedre (21%), all the components were fermented separately with around 10 to 14 day ferments with about 20% whole bunch. Fermented in 1000L wooden vats with heading down boards using native yeast, pressed to 1000L wooden vats and 500L used French oak barrels for about 15 months of elevage, left to settle in tank for a week and then bottled. A small amount of Sulfur just before bottling. The 30 year old Mourvedre out of Koonunga in Northern Barossa, the 25 year old Syrah from around Williamstown which I manage organically. Grenache from 80 year old vines in Tanunda and the young vine Carignan out of Northern Barossa area of Ebenezer.
Plantagenet Aquitaine Cabernet Sauvignon 2018
Intense cassis and dried floral aromas. With a dense vibrant core of berry fruit on the palate and hints of fresh tobacco and subtle earthy undertones. A very approachable, youthful Cabernet with potential to age.
Plantagenet’s total 126 hectares of vineyard have been carved out of the region’s distinctive Marri soils named after the massive native Marri, or Red Gum trees that grow here. The soils are ironstone gravelly loams over a base of clay, sand or the ironstone rock. The vineyards sites are selected where drainage is good enabling control over vine vigour, one of the most important determinents of fruit quality.The combination of soils, landforms and climate – or terroir – creates wines of rare distinction and quality.
Craiglee Cabernet Sauvignon 2017. A sensational, medium-bodied cabernet sauvignon loaded with fragrant red and ripe blackberry fruits. It builds with savoury, cedary notes, supple velvety tannins and subtle oak that brings this wine together beautifully and to a long finish. Top stuff. All Craiglee wines are made from estate grown fruit, handpicked from vines that are hand pruned and carefully tended here on our family farm.
Tim Smith Bugalugs Shiraz 2019. This features aromas of blue and black fruit, a hint of spice and a slippery, glossy palate packed with flavour. It’s Barossa to its core. But there’s freshness here too, a cherry pip acidity and some peppery, earthy characters through the finish.
Tim Smith Mataro Grenache Shiraz 2019 Discovering more old vine mataro and grenache in the ‘gardens’ of Tim Smith’s Barossa growers, provides him the perfect opportunity to craft a blend that is quite aromatic and in the ‘Rhone Style’ that he loves. Retaining all the plush palate weight is the hallmark of this wine, which is always purposefully mataro dominant. This allows the mataro fruit, which has a similar tannin structure as shiraz, to be ready to drink upon release as well as having some serious cellaring potential.
Domaine Naturaliste Discovery Syrah 2017-Aromas of juicy black cherries and boysenberries with a grind of black pepper. The palate possesses a fine grained texture comprising of ripe tannin which adds to the structure and depth of the wine.
Chateau Les Grands Marecheaux 2015
Château Massereau, situated at Barsac at about 30 kilometers from Bordeaux, was built in the 16th century and acquired by the Chaigneau family in 2000. The estate extends over 19 hectares, 10 planted (6 600 – 7 000 plants/hectare) in the Barsac, Graves and Bordeaux Superieur appellations.
Jean-François, who chose by passion to become a wine-maker, and Philippe, his brother, sales manager, have taken on a real challenge. Quality and authenticity are the key-words of the estate to give birth to fine, natural, authentic artisan wines.
Extreme vine-growing and wine-making methods, with respect of the terroir, of the vines, of the grapes on the 3 terroirs of Barsac, Graves and Bordeaux Superieur : ploughing (sometimes with horses) (no chemical weeding), disbudding, thinning out of leaves, selection of bunches as well as the harvest are manual and regarding the grapes of Barsac, they are pressed in an old wood press operated manually.
No chaptalisation, no acidification, no filtration, no fining, no wine-making additives, use of a very small quantity of SO² (total SO² from 10 to 35 mg/l), no manipulation, in order to offer natural wines and allow the terroirs to express their typical qualities.
Flametree Embers Cabernet Sauvignon 2018 has a deliciously juicy mid palate with flavours of plum, dark cherry and dried herbs. Unashamedly medium-bodied with sweet juicy fruit and a fine tannin structure.
An elegant Shiraz from Peter Logan’s top Ridge of Tears range, the wine has perfumed aroma of red berries, woody spices (thyme and roasted fennel seeds) that promote a savoury impression, white pepper and a little touch of beef stock. The elegant medium bodied palate is very smooth and velvety with same berries and spices that leads to a soft finish. It can be teamed up with venison, cheddar, and grilled or roast beef.
Violet, black pepper, blackberry, meat and spice, almost into liquorice. Full bodied, tobacco and savoury stuff, perhaps a touch clunky right now, but brighter feel in the mouth with raspberry and spices, and good long finish. Almost ropey tannin here, and it feels very much a vin de garde. Very good, but wait. Tasted: Nov 17; Alcohol: 13.5%; Price: $70.00; Closure: Screwcap; Drink: 2022-2038; Rated: 95 Points; Gary Walsh; The Wine Front
This is a classic fragrant, peppery, medium-bodied Craiglee shiraz. Oak is tucked out of view. It’s tight, firm and texturally refined in the mouth, with beautiful balance and style. An elegant shiraz whose track-record indicates it will drink well over many years. Food: drink with peppered steak. Closure: Screwcap; Drink: Now to 25 years; Ranked #1 of 40 2014 Shiraz from Port Phillip; Rating: 96 Points & Wine of the Week; Huon Hooke; The Real Review
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