South Eastern, Australia

Yalumba

Antique Tawny Museum Reserve 21 Years Old Port Blend

Rich, layered, unctuous, vibrant. Lots of nuts and honey. Amazing! — 5 days ago

Keith, Austin and 2 others liked this

Yellow Tail (Casella Wines)

Cabernet Merlot

Sweet, pretty dry. Not a whole lot of complexity, easy drinking. — 9 days ago

The Standish Wine Company

The Relic Shiraz Blend 2004

David T
9.6

Happy Valentines Day!

If you have not looked for this wine on WineSearcher.com or other, you should. Dan Standish has no American Importer. However, you can mail order off his list. Good luck with the Australian/United States import costs. Very prohibited.

Most quality Barossa wines take 15 years in bottle to show their ultimate beauty. Dan’s wines are no different. His Estate vines are 100 years old and produce 500 pounds of fruit per acre...very concentrated. Contrast that to extremely expensive & high quality Napa fruit, those Napa producers are at 2,000-2,500 pounds per acre.

We visited Standish in April 2017. We found Dan to be extremely talented & definitely marches to his own drum. He is salt of the earth and has traveled & worked in many of the world wine regions honing his craft and landing as Torbreck’s Winemaker in Barossa before starting, “The Standish Wine Company.”

As good as the 04 is tonight, it has 15 years of good life ahead...properly stored of course.

The nose is very intoxicating. It is a nice blend of purple, black & blue fruits. Mulberries, olallieberries, boysenberries, black plums, plums, blackberries, dark cherries, deeply extracted raspberries, some baked strawberries, black licorice to anise, dark fruit cola, black olive skin, medium dark spice, black pepper, charcoal, graphite, dry tobacco & underbrush, some bay leaf, alluvial soils, grey volcanic minerals/limestone with fresh & only slightly withering, purple, dark, blue florals framed in violets & lavender.

The body is full, rich, ripe, lush and creamy on the palate after a two-hour plus decant. The structure, tension, length and balance are a little short of its peak and will hold there for 5-8 years. It’s a glorious glide on the palate. The fruits are ripe & lightly baked. Mulberries, olallieberries, boysenberries, black plums, plums, blackberries, dark cherries, deeply extracted raspberries, some baked strawberries, cherry kirsch, red & black licorice to anise, dark fruit cola, black olive skin, the dark spices are heavier on the palate & bring just the right amount of heat, sweet, dark tarriness, black pepper, used, dark expresso roast grounds, charcoal, graphite, dry tobacco & underbrush, some bay leaf, alluvial soils, grey volcanic minerals/limestone, moist clay, with fresh & only slightly withering, purple, dark, blue florals framed in violets & lavender. The acidity is round, flush & perfect. The long finish is a unique even balance of; lush fruits, spice, herbs and earth that persists on the palate for minutes.

Photo on the left of Sofia’s 2 dozen long stems. Love you so much!

@Oswald
— 3 days ago

Eric, P and 25 others liked this
Sofia Jalilie

Sofia Jalilie

Great compliment to the rib eye- lovely Valentine’s dinner with my one and only ❤️

Peter Lehmann

Mentor Barossa Cabernet Sauvignon Blend 2006

Dusty, mint, tomato leaf and vanilla aromas. On the medium bodied palate with this Bordeaux blend which also adds Shiraz and Malbec there are black currant and savoury flavours. Finishes with some astringency. I have always thought the Barossa Valley is best suited to Shiraz personally although there are some historic blocks of Cabernet like Penfolds Block 42 which can produce some amazing Cabernet from ancient vines in the Barossa. — 3 days ago

Fraser, Scott and 11 others liked this

Paringa Estate

Sparkling Shiraz 2016

Very good value and totally comfy wine. Pretty to look at and not challenging on the palate which is not to say it doesn’t pack a berry-rich punch with the barest hint at savory under all. Plush dry tannins. Plush bod. And jam but make it dry. — 8 days ago

"Odedi", Scott and 13 others liked this
Bob McDonald

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@Ellen Clifford Is that from the Mornington Peninsula Victoria, Ellen?
Ellen Clifford

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It’s from the state of South Australia! Phylloxera-free. But it did not specify a subregion...

Berton Vineyards

Metal Petite Sirah 2017

Raspberry, Pomegranate, blackberry, baking spice, green pepper, eathy. Dry finish. — 14 days ago

Hardys

Stamp of Australia Shiraz Cabernet Sauvignon 2018

with tushig yvuukhulan
fruity and tasty. very good.
— 2 days ago

Yellow Tail (Casella Wines)

Shiraz Cabernet 2016

great flavor with a body.. not too sweet but very bold. — a day ago

Penfolds

Grange Hermitage Bin 95 Shiraz Cabernet Sauvignon 1996

September 2019 TWG tasting through a Grange vertical. Given the age range, most were coming into a sweet spot, while the youngest of the bunch was still a baby a decade in. All excellent examples of the label, with the best in my mind more akin to a top-tier St. Joseph with violet, leather, and heavy blue/black fruit. — 5 months ago

Shay, Severn and 2 others liked this

Greenock Creek

Creek Block Shiraz 2005

David T
9.4

Tonight is a continuation of a walk down wine region visit memory lane. However, this one is a do over bottle. You see, our April 17 visit was ill timed, we visited when they were sold out of all good vintages. We were poured a lot of very green vegetal wines...a fair amount of 11??? I am happy to say this bottle is a substantially better experience. However, still at least 5-8 years early on the 05 and will last another 15-20 years properly stored.

The nose reveals; plumy & somewhat jammy fruits, alcohol vapors, ripe blackberries, black raspberries, black cherries, baked strawberries, blue fruits, cooked rhubarb to pomegranate, anise/black licorice, mixed dark berry pie, steeped fruit teas, black pepper, dark spices, sandstone/limestone, dry crushed rocks, very dry herb presence, dark fruit jam, dry underbrush/stems, moist clay, cherry kirsch notes, dark fruit roll ups with fresh & withering; dark, red, blue, purple flowers framed in lavender & violets.

The mouthfeel is simply, ripe, jammy, rich & lush. The tannins are dark, chewy, tarry with adolescent teeth. The tension & structure have just started their beautiful integration but, have some years to go. The balance & length are closer to their top yet, will also benefit from a few more years in bottle. She is a ripe elegant beauty with alcohol & dark spice heat. Stewed plumy & somewhat jammy fruits, some alcohol heat but, not detracting, ripe blackberries, black raspberries, black cherries, baked strawberries, blue fruits, raspberries, cooked rhubarb to pomegranate, anise/black licorice, mixed dark berry pie, steeped fruit teas, black pepper, baking spices, fresh tobacco, used leather, dark spices, clove, nutmeg, cinnamon stick with just the right amount of vanilla, salted caramel, sandstone/limestone, lightly grilled meats, dry crushed rocks, very dry herb presence, dark fruit jam, dark chocolate, sweet tarry notes, oak barrel char, dry underbrush/stems, dry top soil, moist clay, cherry kirsch notes, dark fruit roll ups with fresh & withering; dark, red, blue, purple flowers framed in lavender & violets. The acidity is near perfect. It is a fresh river stream on the palate. The long finish is; ripe, dark fruits, well balanced with dry earth tones, dark spice with heat, elegance, delicious and persists endlessly.

Photos of; their tasting room bar, old wood fruit basket press, entrance sign and a long view of the Estate and vines.
— 10 days ago

Shay, Sofia and 26 others liked this
Bob McDonald

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@Ira Schwartz I’m fairly sure they did but not 100%. They were certainly trying to. There had been a lot of Chinese purchases in the Barossa in the past 12 months.
Ira Schwartz

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@Bob McDonald Thanks. I was totally unaware of the Chinese interest in the Barossa.
David T

David T Influencer Badge

Bob is correct on both accounts. The Waugh’s did not sell. At least, yet. The Chinese have had great interest in Barossa, Bordeaux & Napa.