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. — 16 days ago
Booker Vineyard Oublie 22 2016 Paso Robles, California
This is a delicious GSM Blend from Paso Robles. Soft and smooth with nice complexity.
Showing a great nose, very flowery and complex.
Medium plus in body with medium acidity and long legs.
Dry on the palate with blueberries, currants, light oak, spices, vanilla, light barnyard, peppercorn, tobacco leaf, chocolates, coffee, cola, earth and black tea.
Long finish with round tannins and tangy cherries.
This 5 year old is drinking very nicely now and will continue to age in the next 10 years.
Good right out of the bottle and better after 2 hours of airtime. Peaked after 3 hours, showing nice complexity and mouthfeel.
Thank you Scott for sharing this with me.
I paired it with a Charcuterie board. Very tasty.
A blend of 55% Grenache, 40% Mourvedre and 5% Syrah. Aged in French oak barrels for 22 months.
15% alcohol by volume.
$85. — 14 days ago
1.5 hour decant(lots of fine sediment). A monumental dark crimson purplish color with little signs of aging. On the nose: beautiful notes of blackberry, stewed meat, dark plum, spice, forest floor, and sandalwood. Taste: creamy, smooth, rich, and such a polished wine with dark fruit, smoke, earth, graphite, tar and a long spiced mineral finish. This Goliath is drinking well at year 15 with the decant, but no hurry, it's ready to go a number of more years. What a treat this Saturday night! — 8 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. — 18 days ago
shiraz + cabernet sauvignon + cabernet franc 2015…. seco spicy deli…muy equilibrado :) — 12 days ago
The 2014 vintage was the last harvest while Serge Hochar was still alive. He tragically drowned while on holiday, NYE in 2014. I have no logical reason to be wary of Musar’s future as the team involved in producing the wines have been in place for some time. However, Serge’s death was for me, the loss of an wine hero. This is my first experience with the 2014 and I can’t help but reflect on the unforgettable experiences I’ve had drinking wines that he produced.
Decanted for several hours prior to dinner, the wine appears a deep purple turning garnet after plenty of air with an opaque core. High intensity, medium+ viscosity, a touch of sediment. On the nose, this is a wild carnival for the senses with cherries, mulberries, rhubarb pie, Twin Bing, harissa, kofta, pipe tobacco, oud, teriyaki, and event canned peaches (though only after some time in the glass). On the palate, things are much more modest with a very compelling cherry compote and bright cranberry notes with some tobacco and baking spices. Very primary at this stage. Medium tannin with medium+ acid. The finish long…forever and a day with dried cherries and dates bringing me home. While still an infant, this is shaping up to be a lovely and long-lived vintage of Musar Rouge. Cheers, Serge. Your legacy lives on. — 14 days ago
Wines of South Africa tasting 🇿🇦 : blueberry 🫐 rather than black currant, bright acidity, lavender, lighter body — 5 days ago
While in general I am not fond on field blends, some people do know how to get wonderful result. Cured black berries, toffee, chocolate with smoke, black olives. While nose shows signs of maturity, the palate is vibrant and still youthful. It has huge potential, but it's already complex and delicious to the point I want to drink more just now. — 2 hours ago
Ravensworth is the private venture of Bryan Martin who is the winemaker together with Tim Kirk, at the nearby and famous Clonakilla - arguably the benchmark for Shiraz Viognier in Australia. Wonderful spicy scents together with a floral note from the Viognier. Medium weight with meaty, savoury spicy flavours on the palate. My kind of Shiraz blend and in the frame of Clonakilla with better QPR. — 18 days ago
18 years old and also 18 years young. There is a history here, with a future ahead. This wine came a long way baby! Fruit of the forest, licorice, incredibly rich and bursting with life. Voluptuous and warm, coffee, butterscotch, powdery and integrated tannin. It’s shining. Cheers Floor. Here’s to adulthood! — 3 days ago