Outrageously stunning. Presents like a cab on the palate. Lovely caressing nose of white pepper, and boysenberries. Palate is so well balanced, and the alcohol is submerged. Finishes with piercing blueberries, focus and linearity Atypical for an Aussie shiraz. — 7 days ago
One of my favourite Australian Shiraz blends for a long time. Back when I bought this it was $95 but now unfortunately about double that. Deep Ruby in colour. Aromas of Spice, pepper and red fruits. Medium weight palate of cherry, plum and a touch of aniseed. The palate might be medium weight but the intensity is medium ++ which makes it one of Australia’s best cool climate Shiraz. From the ancient soils of the Grampians. From a drinking window this will still be drinking well leading up to 2030. — 16 days ago
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. — 3 days ago
Lime, Green Apple, pear.
Light body wine, high acid, off-dry.
Food pairing: white meat
We had with Chicken — 3 days ago
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. — 12 days ago
This is the terrior label. I’d not seen it before but it is a ripping wine. Well worth getting at 2 for 40 at VC. — 22 days ago
Mid lemon in colour. A complex array of aromas covering citrus, toasted nuts, leesy aromas - slightly worked. Same notes on the medium weight thoroughly delicious palate with white peach creeping into the mix. A first class modern Chardonnay which proves once again that Margaret River produces Chardonnay of the same standard as its renowned Cabernet Sauvignon. — 14 days ago
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. — 15 days ago