Australian Shiraz


Bin 128 Coonawarra Shiraz 1998

See previous note in April this year when we had lunch at Penfolds HQ at Magill Estate Adelaide. I bought 2 bottles after the experience of having one at lunch. Perfectly mature from Penfolds Cellars. This had savoury meaty pan juices amongst the Choc Malt Plum DNA of many Penfolds reds. Even though from Coonawarra - much cooler than Barossa - this was ripe from the 1998 vintage and had a pruney note. This gives one the idea of the longevity of all Penfolds Cuvées. Simply amazing at 23 years and could go on for 5 plus more years. Will keep the last one for several more years if I have the willpower. — 10 days ago

Shay, Ceccherini and 23 others liked this


Carnival of Love McLaren Vale Shiraz 2012

I had great hopes for this wine, perhaps the chap from The Fine Wine Company did oversell it somewhat, The Blue Eyed Boy was I think better, this is just to big like an overblown C N d P there is to much in the middle pallet to get much else — 15 days ago

Aravind, Jason and 19 others liked this
Jonathan Wall

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Maybe it needed a good shake!?
Severn Goodwin

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Ha! Do they still print that on the labels today?
Keith Crump

Keith Crump

Hmm didn’t shake it was far more drinkable on day 3


Samuel's Collection Barossa Shiraz

A favorite restaurant just added this to their collection and our first time trying it. Light and fruitful but not jammy. They served it slightly chilled- loved it. — 5 days ago


Barossa Command Single Vineyard Shiraz 2014

An excellent wine brought to the Cairns BYO Indian Restaurant. No formal notes. A typically delicious rich Barossa Shiraz made from old vine fruit showing ripe plum, chocolate, licorice and supple persistent tannins. A long future ahead. — a month ago

Ira, Eric and 18 others liked this

Gibson Wines

Australian Old Vine Collection Barossa Shiraz 2005

This was a blast from the old Grateful Palate days; one of those producers, in that somewhat infamous book, that flew under the radar. Rob Gibson, a self described “dirt man”, made his name at Penfolds where he spent over two decades, which culminated with him leading the viticultural team that identified the best Shiraz for Grange. With his experience and knowledge, he has a knack for knowing where all the best sites are and it’s from these vines that his Old Vine Collection are made. This particular bottling uses fruit from some of the oldest Shiraz vines in Australia, planted in the 1860’s. Heck, even the “young” vines were planted in 1910! It’s almost needless to say that annual production is minuscule with only about 6 barrels made each year.

Popped and poured; consumed over two hours. The wine pours a deep ruby with medium+ viscosity and loads of sediment. On the nose, medium+ intensity with soft blue fruits, purple flowers, black pepper, sweet pipe tobacco, bacon fat, baking spices, and just a touch of eucalyptus. On the palate, there’s a bounty of blue and red fruits, some of them dried. There’s also blueberry pie, leather, tobacco, and baking spice. Tannin comes across medium and well integrated at this point. The acid is medium+ and gives the fruit the freshness and lift it needs. The finish is long, rich and velvety in texture. This is what I want out of an Australian Shiraz. I have two more bottles that I’m in no particular rush to drink but these are fabulous now and should be for at least another 5-10 years.
— 20 days ago

Daniel, Severn and 7 others liked this
Jay Kline

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@Peter Sultan sup! The food was a mix of protein. We had steak and pork chops IIRC. As for the no decant, that was more a function of circumstances and timing. I brought the bottle to someone else’s house and with dinner approaching and the wine smelling and tasting good on the pop and pour, I decided to just roll with it. That being said, it could be worth decanting and I would certainly consider in the future.
Peter Sultan

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It’s always refreshing to hear less precious handling of great wine— & man, that’s some great wine@Jay Kline !
Jay Kline

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@Peter Sultan i mean, at the end of the day, the purpose of wine is to enhance an experience and this did an outstanding job without pomp and circumstance. Yet, the juice rose to the occasion.

Juguette (Ben Caldwell and Mauricio Ruiz)

Barossa Valley Shiraz 2018

Mainly black and red fruits with a little licorice with an earthy chalky hint on the nose, black fruit mainly with an earthy finish on the palate. — a day ago


Cuvée X Heathcote Shiraz 2013

Savoury plum on the nose which comes through on the medium weight palate with savoury plum blue fruits, and mineral at the same time. Had that trademark Heathcote earthiness and finishes with Heathcote dirt. Love Heathcote when it is medium weight and not a blockbuster. — 8 days ago

Aravind, Ira and 18 others liked this

Wynns Coonawarra Estate

Michael Limited Release Coonawarra Shiraz 2009

The final wine at the Downs Club Filipino Dinner on Wednesday night - the mystery wine. This was a rich full bodied red from Coonawarra ( atypical for most Shiraz from this region) and I incorrectly picked McLaren Vale. This had a closed latent brooding nose and should have had a longer decant I feel. Ripe black fruits with some liquorice and plenty of tannin. This has a long way to go to achieve some nuance and detail. A whopper for a Coonawarra Shiraz. — 18 days ago

Ray, Ming and 17 others liked this

Two Hands

Bella's Garden Shiraz 2014

Ming L

With ripe candied black fruits, steeped tea, herbal spices, cured meat, dark chocolate, and forest floor, the nose seems to evolved a bit from a year ago. Not much has changed on the palate. Probably needs another 3-4 years to enter its prime drinking window, but irresistible now.
— 18 days ago

Severn, Daniel P. and 1 other liked this

Cape Mentelle

Margaret River Shiraz 2010

Nothing to add much to my notes of 67 weeks ago except to say it is not showing as much oak now as it was then. Black pepper notes. As written before I feel Margaret River is best suited to Cabernet but if you are going to grow Shiraz it needs to be in the south where Cape Mentelle and Voyager are situated. Not so much in Wilyabrup in the north of Margaret River. — 22 days ago

Shay, Ericsson and 19 others liked this