Wine Australia

[bacchaebabe]

Well, last time this event was on, I carefully went around taking copius notes and didn't get out of the Clare Valley region for about two hours (admittedly it was the 02 vintage on show and it was all bloody good) so this time I just sailed around with no notes, not even a pen and just soaked it all in. Of course, now I can hardly remember a thing so here are a few impressions of the day.

I went early on Friday and was blessed with a great day and very few crowds. You could basically rock up to anywhere and get straight to the wine. Ran into lots of freinds, both from the internet wine world, cellar doors and normal life. Confirmed many wines that folks had been writing about including the 03 Filsell (surprised by the Grant Burge 20 year old tawny - fantastic stuff), most of the D'arenberg range including the 02 dead arm (under the counter), the fox creek range (reserve shiraz under the counter), the lower end Veritas stuff, Majella, Punter's Corner, Bowen Estate, Wynns, Parker Estate, Bass Phillip, Berry's Bridge, etc, etc. Great to meet lots of wine makers instead of marketers too.

Wasn't so impressed of what I tasted of the 04 rieslings - certainly not of the calibre of the 02s. Pleasently surprised by the tempus two vine vales shiraz. Had written off this brand largely due to their packaging but I really quite liked the shiraz.

Stand of the show, however, had to be Seppelt. Had their entire range on tasting from the 02 Victorian Shiraz through to the St Peters, all their fortifieds and their red sparklers incuding the 94 Shiraz. But the wine of the show had to be the Seppelts 100 year old para port vintage 1904. My God, this was like drinking treacle. I had the absolue privilege to try the Seppelts 1935 para, the DP 64 and the PX the night before and this blew them away which is REALLY saying something beacuse they all rocked my world. It's probably too late for anyone going there to read this but they are doing tastings of this at selected times during the show but it's not really advertised so just ask at the stand and make sure you don't miss it. At $1000 a bottle, I can confidently say it's worth every cent and I'm now saving for a half bottle which is closer to $500. This is an Australian treasure and is just profound. I washed my glass out four times and it still wouldn't go away. Needless to say, I drank the dregs each time. The most complex rancio, toffee, malty characteristics and a finish that quite literally lasts for days. I can still taste it two days later!

After walking around that Sepplets stand, I was left in no doubt that it is by far and away Australia's best winery with just classics across all product ranges at all price points and excellent value for money the whole way.

So what did everyone else think of the show?

[Geoffrey]

I viewed a video clip on the SMH site previewing Wine Australia.It said that Penfolds was not having a stand at the WA, is that correct? and if so seems rather strange, whats the reasoning behind their absents? I went to Wine Australia in Melbourne a couple of times and they were present there.

Cheers

Geoffrey

[bacchaebabe]

Actually, now that you mention it, they weren't there. I didn't notice at the time as there really was so much to keep one entertained but yes, it's a bit odd.

[707]

Would anyone miss Penfolds anyway?

Too many small makers to try.

[David Lole]

Nice one Chris.

And to think we won't see Dorrien again because 'you know who' can maximise their profitability by putting it into something more expensive.
I wonder what will be the next to go? James Godfrey's exceptional fortifieds?

Thanks for your running itinerary. Sad I couldn't be there.

[Anonymous]

I went on the Sunday and I was very surprised that I could walk straight in with no line ups (after ticket purchase). I walked past Jordans and was sure I recognised Ric and Brian siting out the front. Bloody hot day!

I took a few notes during the afternoon and some scores. All scores were out of 20.

2004 Alkoomi Semillon Sauvignon Blanc (SSB): 16.1
2002 Alkoomi Shiraz Viognier: 15.9

2002 Bidgeebong Triangle Shiraz: 15.9
2002 Bidgeebong Gundagai Shiraz: 16.7
2003 Bidgeebong Gundagai Shiraz: 18.0 - Great potential!
2003 Bidgeebong Merlot: 16.3
2003 Bidgeebong Tempranillo: 15.7
2002 Bidgeebong Wagga Wagga Cab Sav: 17.1 - Unusual wine that could reward some cellaring. The winemaker is unsure what will become of this one. Although he was quitely confident it will turn into something special.

2004 Cardinham Sangiovese: 15.1 - Not my piece of cake. It was better chilled.
2004 Cardinham Stradbrook Shiraz: 16.9

2003 Coldstream Hills Pinot Noir: 15.6 - Not as good as the 2002. My wife picked up salty characters on the nose. Sweet cherries and spicy oak.

2002 De Bortoli Gulf Station Shiraz: 16.1 - Not as exciting as I thought it might be after its show success.

2003 Gemtree Tally Road: 16.0
2003 Gemtree Tempranillo: 15.9
2003 Gemtree Grenache Tempranillo Shiraz: 17.1 - I am a fan of Grenache and this blend was right up their with the best.
2003 Gemtree Uncut Shiraz: 17.6 - I never tasted the 02, but the 03 is not bad drop.
2002 Gemtree Obisidian Shiraz: 17.8 - I step up from the Uncut.

2002 Grant Burge Balthasar Shiraz Viognier: 17.8

2004 Kilikanoon Eden Valley Riesling: 15.8 - Very high acidity and great lime characters, just lacking length.

2003 Leasingham Bin 7 Riesling: 16.7 - Great fruit acidity!
2002 Leasingham Bin61 Shiraz: 18.0 - Loved this wine, lots of ripe fruit.
2001 Leasingham Classic Clare Shiraz: 17.9 - Not as good as the 2002 Bin 61.
2001 Leasingham Classic Clare CabSav: 18.6 - I love ripe Clare fruit, this was one of the highlights of the event. Needs lots of time.

2004 Moss Wood SSB: 18.1 - Magnificent lime and grassy flavours with a long lingering minerally acid finish.
2004 Moss Wood Chardonnay: 19.2 - What a wine!
2003 Moss Wood Amy's Cab Blend: 16.6
2002 Moss Wood Cab Merlot: 17.6
2001 Moss Wood Cab Sav: 19.1

2004 Petaluma Hanlin Hill Riesling: 16.7 - Very pale green in colour. Very high acidity and finishes with a long mineral taste that lingers.

2002 Plantagenet Shiraz: 18.2 - Very enjoyable.
2002 Plantagenet Cab Sav: 17.4

2002 Pirramimma Grenache: 17.9

2004 Schild Estate GMS: 16.4
2002 Schild Estate Shiraz: 18.4
2002 Schild Estate Cab Sav: 18.1
2003 Schild Estate Ben Schild Shiraz: 19.0 - Magnificent!

2002 Seppelt Chalambar Shiraz: 16.8
2001 Seppelt St Peters Shiraz: 18.7

2002 Sevenhill Shiraz: 17.5
2002 Sevenhill Cab Sav: 15.8
2002 Sevenhill St Ignatius: 16.8

NV Skillogalee Sparkling Riesling: 15.9
2004 Skillogalee Riesling: 17.5 - Very good acidity with a soft butter like finish. One of the best rieslings from the 2004 I have tasted yet.
2002 Skillogalee Shiraz: 17.7 - Very enjoyable. Sweet fruits and balanced oak. Love clare reds.
2002 Skillogalee The Cabernets: 17.3

2003 Tamar Ridge Riesling: 13.0 - Not my style!
2003 Tamar Ridge Pinot Noir: 17.3

2001 Vassie Felix Shiraz: 17.4
2002 Vassie Felix Cab Sav: 16.6 - Not as good as 2001.
2001 Vassie Felix Heytebury: 17.7

2001 Willow Creek Tulum Pinot Noir: 15.5
2001 Willow Creek WCV Pinot Noir: 14.5

2002 Yering Station Shiraz Viognier: 16.8

My favourite state was South Australia, followed closely by WA. My favourite region being Clare Valley (Shiraz and Riesling - thats all I need). I noticed that the Tasmania stands were always packed, while Victoria was pretty empty.

My favourite stand was Torbeck - very well done! I look forward to reading any other notes taken on the weekend.

[Kieran]

Was the Ben Schild shiraz the 02? I thought it was the 01.

Schild have a better wine on the way - a serious old vine shiraz. It was under the counter at CD 21 months ago...I guess they want to release it with some more age.

Kieran

[Anonymous]

Was the Ben Schild shiraz the 02? I thought it was the 01.

Schild have a better wine on the way - a serious old vine shiraz. It was under the counter at CD 21 months ago...I guess they want to release it with some more age.

Kieran

I rechecked my notes and noted that I wrote down 2003, not 2002, so I am not sure now. Did anyone else note this wine during the event?

[Kieran]

Probably 2003 then. I remember liking the 02 Shiraz just as much, and thought it was the vintage that made it as good, so it wasn't 02.

Kieran

[707]

The 2003 is the current release of the Ben Schild.

A few friends who know their wine have been raving about this so today I bought a bottle to consume sometime in the next few nights.

I'll post a TN, if it's as good as they say then it's a bargain at low/mid $30s.

[TORB]

Zanlation,

That would have been us. With all the wines you tried I am surprised not to see SHW in your list.

I had a chuckle when near the top of your list I saw the score for the Alkoomi SV blend. I took one sniff and it was one to much. The wine was faulty. I thought it may have been an off bottle but Brian said it was likely the whole batch had the problem.

I would have rated the Gemtree Obisidian a little higher.

Agree with your comments on the Classic Clare Shiraz, a case of losing the plot.

Also agree with your comparison with the 01 and 02 Chalambar.

I tried the new Torbreck releases today. Sensational! My notes will eventually get posted on my site, all 120+ of them. Groan!!

[Murray]

Stand of the show, however, had to be Seppelt. Had their entire range on tasting from the 02 Victorian Shiraz through to the St Peters, all their fortifieds and their red sparklers incuding the 94 Shiraz. But the wine of the show had to be the Seppelts 100 year old para port vintage 1904. My God, this was like drinking treacle. I had the absolue privilege to try the Seppelts 1935 para, the DP 64 and the PX the night before and this blew them away which is REALLY saying something beacuse they all rocked my world. It's probably too late for anyone going there to read this but they are doing tastings of this at selected times during the show but it's not really advertised so just ask at the stand and make sure you don't miss it. At $1000 a bottle, I can confidently say it's worth every cent and I'm now saving for a half bottle which is closer to $500. This is an Australian treasure and is just profound. I washed my glass out four times and it still wouldn't go away. Needless to say, I drank the dregs each time. The most complex rancio, toffee, malty characteristics and a finish that quite literally lasts for days. I can still taste it two days later!

Nice report Babe,

If saving up for the 100yo is too much of ta trial you can still get bottles of the 1951 50yo Para, which was a one-off for the Seppelt 150years, Federation 100years. It was matured in smaller casks than the 100yo to provide an intensity approaching the 100yo. My note on it, tasted alongside the 100 yo, is on the Wickman Auction site. For $250 or so for a 750ml bottle it's a (relative) bargain!

[Anonymous]

I had a chuckle when near the top of your list I saw the score for the Alkoomi SV blend. I took one sniff and it was one to much. The wine was faulty. I thought it may have been an off bottle but Brian said it was likely the whole batch had the problem.

My wife has a good nose for faulty wines. I checked my notes and she had made the comment that she smelt salt. She refused to taste any of it once she caught the whiff. She also found the same for a few Wise Cab Savs and for this reason I didn't include the scores.

[TORB]

I know which Wise wines you are talking about but the pong was mild in comparison.

[KMP]

I can't say that I've ever tasted salt in Oz wines although apparently its there. See here. Of course the article is really refering to chloride. So when you folks say you are tasting salt is this on the tongue or via the nose?

Mike

[Anonymous]

I can only detect the salty nose and taste on the extreme cases, but my wife can detect it even when its diluted. I read the article in Winestate and it seemed to make good sense. We first picked up the saltiness while in the Hawkes Bay region of NZ. Since then I and my wife have noticed that quite a few Australian wines also suffer from it.

Generally, when salt tastes or smells are detected the wine is faulty or corked. However, it could remind my wife of the beach.. so the mixture of salt and dead seaweed!

What is concerning is that she will not drink any wines with even the smallest hint of salt. I often cannot detect it at all.

[TORB]

I thought the Alkoomi had a sulpha problem and whilst I wasnt sure of the cause of the Wise aroma, there were two that were a bit pongy on the nose but the palate was ok. I would not have called either one "salty" but some wines I have tried have had salty characters.

[bacchaebabe]

Thanks for the tip Murray, I'll definitely look that one up but will keep saving for the 100 year old.

I heard a rumour you have a bottle of the DP 64 too. Let me know when you're opening it and I'll finally make that trip down to Geelong!

[Kieran]

mmm...DP 64

Kieran

[Alan Rath]

Wonder if anyone can tell me how much vintage dependence there is for the 100 year-old Seppelts? Not that I would survive the wrath of my wife if I walked in the door with something like this - but just in case I win the lottery someday, or she kicks me out for some other (but equally good) reason If one were to find another vintage beside the one described by Kris here, would there be large variation in quality?

Thanks,
Alan

[Alan Rath]

Bumping to the top, in case anyone has a thought on the above question, in particular the 1899 version, which seems to be the only one to have made it up here to the States. Was it particularly weak? or was the US$ so strong at that time that importers were able to grab some?

Thanks,
Alan

[Adair]

Bumping to the top, in case anyone has a thought on the above question, in particular the 1899 version, which seems to be the only one to have made it up here to the States. Was it particularly weak? or was the US$ so strong at that time that importers were able to grab some?

Thanks,
Alan

The 1899 is a more elegant 100 YO Para, which is a good thing. I have only heard good things about the 1899 - even when compared to other vintages.

Adair

[Alan Rath]

Adair, thanks. Now, if only I knew what "elegant" meant with respect to a 100 year-old tawny Does that mean less viscous/syrupy? more restrained in flavor density?

BTW, tried to reply to your PM, but get an error about "zero sized message".

Regards,
Alan

[Adair]

BTW, tried to reply to your PM, but get an error about "zero sized message".
Regards,
Alan

It seemed to work anyway. My PM Inbox has 3 messages from you.

Adair

[Adair]

Now, if only I knew what "elegant" meant with respect to a 100 year-old tawny Does that mean less viscous/syrupy? more restrained in flavor density?

I don't think (hope) either - at least that elegant does not primarily mean this. Having only tasted the 1904, I hope this to mean a bit more structure and control to the flavours. I found the 1904 to be a bit too much like chocolate sauce.

Adair