TN: Wynns Masterclass

[mychurch]

A masterclass tasting with Sue Hodder last night. The evening featured the following

- Michael Shiraz 2013 (3.5*)
- Black Label Old Shiraz 2016 (3.5*)
- V and A Lane Cabernet/Shiraz 2014 (4*)
- Johnsons Cabernet 2014 (3.5*)
- Gables Cabernet 2016 (3*)
- Black Label Cabernet 2015 (4*)
- Black Label Cabernet 2004 (3.5*)
- John Riddoch Cabernet 2015 (4*)
- Glengyle Cabernet 2009 (4*)
- John Riddoch 1998 (Magnum) (3-5*)

Its been a while since I drank any Wynns, and it was lovely to check back in with them. Although these high end wine are expensive, in comparison to other brands (like Penfolds) they seem to be well priced.

While there were noticeable differences between the wines, there was also a lovely consistency to them all. The tannins are round and soft, the oak is completely hidden, the alcohol is never over the top and there is a noticeable leafy character that comes through as they age.

I preferred the Black Label Old Vine shiraz to the Micheal as it had a bit more meat and a touch more character. Both need a lot more time. The V&A received a lot of votes for “Wine of the Night”and the classic combination really shined, with a lot more complexity then ether of the young straight Cabs and Shiraz.

The Johnsons Block has the oldest vines that Wynns own and form the basis of the Old Vine Shiraz, as well as the single vineyard cabernet. The cabernet was the only wine of the night with a bit of a tannic bite and needs some time to resolve.

The Gables is just a midweek quaffer, but at under $20 a bottle, it really offers great value.

The Black Label pair were great. The ’15 is all light and airy, supper supple and loaded with blackcurrant fruit. Gorgeous now. From a cooler year the 04 was all tomato leaf and almost Cabernet Franc like. The acidity has kept it fresh and its time to drink this now.

My favourite was the 09 Glengyle, which had an exotic, funky nose and was jut bursting with energy and fruit on the mid palate. Reminded me a lot of a recent 89 Lehman Mentor Cab/Shiraz/Malbec, and I think the Glengyle will age as long

We finished with a Magnum of the 98 John Riddoch. I’m sure I had some of this via Tescos years ago, and this is very different to what I remember. Its savoury and very herbal, with lots of complexity. I thought it was actually a bit too complex (and maybe even a bit corky), but everybody loved it and it just pipped the V&A as the wine of the night.

I don’t drink or collect much red wine any more, but this was a great reminder of how good some of the classic Australian names are.

[Luke W]

How long before you drank them were the wines opened and decanted? That Gables takes 6 or 7 hours to shine.....

[mychurch]

Luke,

Sue flew in in the morning to Melbourne and i presume took the wines with her. The Gables is sold at the location of the tasting, and i presume it was from their stock and probably opened up that afternoon.

Its a great wine for the money, but its was a definete level down in intensity, fruit etc. Not sure if it or the Black label offered the best Qpr, but both are 5* at their own price points

[Luke W]

You would have to presume that she would show her wines in their best light, but boy i really thoughtt
The Gables was on song after many hours of decant. The 15 I thought a better wine than the 16 WBL cab. Up until a couple of months ago u could get the 2012 BL shiraz as part of the Wynns deals, and it was a beauty as well.

[Ian S]

We finished with a Magnum of the 98 John Riddoch. I’m sure I had some of this via Tescos years ago, and this is very different to what I remember. Its savoury and very herbal, with lots of complexity. I thought it was actually a bit too complex (and maybe even a bit corky), but everybody loved it and it just pipped the V&A as the wine of the night.

Tesco certainly had the standard bottles not too many years after release, and I picked up a half doz when they had them down at 25 quid a bottle.

[rooman]

How long before you drank them were the wines opened and decanted? That Gables takes 6 or 7 hours to shine.....

Luke when you suggest six hours to open, is that in a decanter or simply pulling the cork and leaving the wine in the bottle?

Mark