10 years. Not as much of a fruit bomb as it was back in the day, but still lots of fruit in there. Deep ruby red in the glass (nearly brown at the edges). Beautiful nose with red fruit. Very nice with long finish. Was hoping for a bit more structure after 10 (not sure why), but still very good. More heat at the end than I would have expected. ## Ok, a couple hours in. Moving it up a point. The nose is mesmerizing. It’s smoothed our after a couple hours in the decanter. Glad I got 2 more tries in the cellar. Will be waiting another year. Can’t wait. — 6 days ago
Very Northern Rhone in style. Often read descriptions saying Bacon notes but rarely get it - definitely shows here along with some spice and pepper. 100% whole bunch wild yeast Fermentation. Medium intensity - savoury with soft black fruits. Does Steve Flamsteed ever make a bad wine - another great effort. — 17 days ago
I really enjoyed this! Such wonderful tension between the explosive fruits and acid that kept it all in check! Imported by the smartest Australian importer @Ronnie Sanders (because he’s the guy who recognized @Fraser McKinley‘s genius, as well as Elaina Brooks).
If you see Vine Street Imports, buy! — 9 days ago
I generally like South African Syrah as I do this one but it could have come from anywhere in the west. Soft and smooth with M intensity. This description generally applies to most airline wines which tend to be chosen to be easy to like, not to offend and tend to be middle of the road. For the amount that the charge for Business Class Airfares it is not good enough to be serving wines which cost sometimes as little as $25 as Qantas does. They should all be in the $80 to $100 range. An exception tends to be Champagne - the Drappier Rose on Qatar was very good. — 18 days ago