The Auswine Forum

Sort of an extension to the earlier thread on powdery tannins.

Had several Baileys shiraz this week. These wines would have to be the tannin kings at release and really are not drinkable if your teeth are a bit dodgy to start with.

Baileys 1920's Block 1996 At release the tannins were mouth puckeringly huge. Now they are barely perceptible, soft and drying, and the fruit is shining through, sweet and sour cherry and dark plums but with secondary leather creeping in. They say good to 25 years and it may be at that.

Baileys 1997 Shiraz Previously known as Bundarra Classic Hermitage. This was diabolical at release and this is the first bottle I have opened since a small amount tasted at CD when purchased. Well I have to tell you that I have tasted plenty of newly bottled or even barrel samples that have way less tannin than this has now at just under 10 years of age. Grippy is still not a strong enough descriptor. However I can now taste some bright fresh fruit under the tannin, especially with an hour of airtime. I think I will wait another 5 years before opening the next bottle.

Yes. I like these wines.

Had the 1971 Bundarra Classic Hermitage back in 2000 and it was still going strong. Savoury but long and harmonious from memory.

Adair

so do you guys think that Baileys generally has been producing some long-lived shiraz? I got a few bottles of 1904 block and want to know how they will be like in the future...

so do you guys think that Baileys generally has been producing some long-lived shiraz? I got a few bottles of 1904 block and want to know how they will be like in the future...

Davo,

I flogged my 1990 Bailey's shiraz at auction (cant remember which label). They reminded me of 1988 Bordeaux - so much tannin tht I doubted they would ever come into balance for my palate.

Mike

Guys the last of the big Baileys ware made by Harry Tinsen many many moons ago. Since then there has been a major lightening off of the style under a succession of big company winemakers...its now part of Beringer Blass and hence Southcorp. Big tannic monsters these current wines are NOT!

As far as big NE Glenrowan monsters I'd suggest you look more seriously at the Booths Taminick wines around the corner.

How do I know?...well I was lectured by Baileys winemakers for many years that I was making wines for dinosaurs and nobody would want to drink them....still might happen!
They were as of 02 trying to make bigger stuff again. We'll see..its hard given the corporate stuff to envisage it. I have also been playing with Glenrowan fruit first at Auldstone and then at Booths since 92.

It would seem there are some reputations out there that just won't die even if the wines haven't warranted it for many years.

Cheers
Smithy

Smithy,

I have been drinking Glenrowan reds since I was out of nappies. I agree the Baileys range of reds has lightened since 1992 vintage, but that does not make the 1997 I just had any less tannic on the palate. It is the only wine from the post 1992s in the Bundarra Classic range that I have bothered buying and it is very reminiscent of the 1987 in its style. If you don't think the 97 has tannins to spare then I don't think you have tried one.

While the 96 1920's block had plenty of tannin on release it certainly did not have the same body weight and intensity of tannin as earlier Blocks, however it has not suffered for that and is drinking exceedingly well now at 10 years. It certainly has nowhere near the tannins of the 97 Classic.

As to Booths Taminick Gap, well I have had quite a few of their wines over the years and I have to say that as much as I liked Cliff I have always thought his wines to be mostly crap. Basically rustic monsters that ended up going nowhere, well certainly nowhere special. And I have tasted quite a few of them with age on em.

And I can't recall ever buying any table wine from Auldstone after CD tastings.

Mind you, I have not been back to Glenrowan/Rutherglen since 99 so things may well have changed.

davo
The Booths have improved beyond all recognition from the old days when Cliffy was the winemaker. pre-93 would have been it really.
They got a new press in 95 and upped the refrigeration in about 96 :Also I know there is no old dodgy oak being used so I 'd recommend
Have another look

Cheers
Smithy