TORB wrote:and yippee I can drink wine again and my alcohol free weeks are over.
I had two bottles during the week. The first was a
BVE 1998 Black Pepper Shiraz - the first from a six pack. GW would have loved it!
It was very 'coconut oak" but still enjoyable but there is no doubt it would have been a lot better with less oak.
Don't overdo it by trying to make up for lost time.
Now you'll know to leave the rest of the E&E for about another 4-5 years, the 90 vintage has only just gone into decline a year or so ago and the 91 is drinking nicely now thank you. Both these were very oaky in the early years, the fruit eventually wins. I'm sure you remember how sublime the 90 was at it's peak 2-3 years ago. In a turnabout for the 96/98 debate, the 96 E&E will probably peak earlier than the 98, the 96 I had earlier this year was very good, the oak starting to move into the background and the fruit re-assert itself.
A few odds and sods this week:
Ross Estate Shiraz 1999 - Soft and understated, nice spicy undertones, no sign of oak, ready to drink now, lovely wine.
Jacobs Creek Limited Release Cabernet 1998 - seems to have been a one-off, a $20+ wine rather than the normal $40+ for the Limited Release series. I've had a bit of variation with this one, some seeming a bit forward, but this one was right in the groove, still fresh and firm, but hints of approaching maturity, good varietal cabernet character in the Barossa style, maybe they were trying to resurrect the old Orlando Barossa Cabernet of fond memory from the 60's and 70's.
Koonunga Hill Shiraz-Cabernet 1998 - still hanging in there, but only just, still nice drinking, but finish them soon if you have any left. Probably the last really good and cellarable Koonunga Hill.
Tintara Shiraz 1997 - a bit of bottle stink took time to blow off, revealing a pretty smooth and nearly mature medium-weight palate that just got better in the glass. Probably drink up soon, but will hold a while.
Jim Barry McRae Wood Shiraz 1995 - the last of 9 I bought, this was marked in my cellar database as past it's drinking window, but turned out to be a very pleasant surprise, obviously mature. but no signs of fading at all, lovely soft Clare shiraz with unexpected spiciness and a small remnant of menthol/mint.
At my Monday tasting group, my preferred order:
Marius Simpatico Shiraz 2004 (McLarenVale) - immediately fragrant in the glass, lovely black cherry fruit, neglible oak evident, soft lush palate with just enough backbone to cellar for a few years if you can keep your hands off it.
Killibinbin Sandtrap Shiraz 2004 (McLarenVale) - a surprise packet at $15, more restrained, plummy and earthy than the Marius, but chock full of flavour and a firmer tannic backbone. The group was impressed, they ordered 4 cases of this.
Shaw & Smith Shiraz 2004 (Adelaide Hills) - I liked and bought the 2002 of this, I bought the 2004 to try based on good reviews by Huon Hooke etc. The nose was the best feature of this at present, attractive spicy cool-climate shiraz leaping out of the glass, the same flavours appear in the palate, but it was too light, felt thin in the mouth and finished a bit short. I took the remaining third home, but it didn't seem to open up or develop weight over the next few hours. Maybe a reminder of why I don't follow Huon Hooke that much, his palate seems to tend to elegant light-weight wines.
Coriole Sangiovese 2004 (McLaren Vale) - A nice attempt with a bit of structure and good palate weight, probably Ok value around the $17 street price.
Taylors Shiraz 2004 (Clare) - cedary oak on the nose, nice fruit, but a simple oak/fruit palate in comparison to the Marius and Killibinbin, will probably improve with a few years cellaring though.
Hamilton Gumprs Shiraz 2004 (McLarenVale) - pretty ordinary even at the new reduced price ($14), should have done a lot better from the 2004 vintage in McLarenVale.
And last, but definitely not least, I pulled the Diam cork from a bottle of the
Warrabilla Wine Club cleanskin Durif 2005, this is seriously good value for $120/case, it's nearly as good as the $20+ Reserve Durif. Like all Warrabilla reds the fruit does the talking rather than the oak, it's nicely balanced and I don't perceive any alcohol heat. Perfectly drinkable now if you like big reds rather than the sweet simple wimpy reds generally at this price point, but will undoubtably cellar for a few years. We drank it and enjoyed it with bbq-grilled salt-water barramundi and double-fried potato-chips done the way demonstrated on the ABC program The Cook and the Chef this week.
http://www.abc.net.au/tv/cookandchef/txt/s1657536.htm
92pts ($16)
