Wendouree Wine Notes

[Luke W]

Both Clare?

[JamieBahrain]

"I would absolutely include Wendouree as one of the dinner wines. Grandpa made his first wines at Wendouree in the early 60's so we go a long way back. I also think they are Australia's greatest Estate."

This was from Sam Barry on his grandfather Jim. I was seeking advice on the Armagh vertical.

I was wondering if anyone had any other details or scuttlebutt?

[Matt]

[url]https://winetenquestions.com.au/tony-brady-w ... re-valley/[/url]

[phillisc]

[url]https://winetenquestions.com.au/tony-brady-w ... re-valley/[/url]

Thanks Matt, read this great piece on another wine blog a few months back, interesting that Tony Brady has been at Wendouree since '74 and just completed the 45 vintage. I am surprised that he is 76 years of age, thought he was younger, but guess I visited the CD more than 35 years ago...so we are all getting on.
My line in the sand unless the next gen want to take it on is the 2020 vintage, Tony will be nearly 80 then...could be his too.

Cheers Craig.

[Wayno]

The continuity of Wendouree is a very real discussion point. Especially given its place in the Australian wine scene...

[JamieBahrain]

[url=https://postimg.cc/V0P9dC3b][img]https://i.postimg.cc/RhNgp1dG/096-D850-B-C09 ... -E4538.jpg[/img][/url]


Wendouree Shiraz 1999- My first in a decade and its now in a long drinking window. It was served blind as the odd man out in a line up of Jim Barry Armagh shiraz. It received 2x First votes and 4 x Second votes - so nearly 40% of tasters rated it in the top echelons in pretty impressive company!

Malty blackberry, almost creamy violet pastilles and that herbal-minerally complexity particular to Wendouree. Still loaded with primary dark fruits that have unpeeled, rich red earth notes bring on lauded dimensions of complexity, that echo on a persitant finish, where tannins are, in the company of younger Armagh, noticably fine and appropriate.

96pts

I've been presenting Wendouree abroad for a long time and its rock star status in HKG. The wine was not decanted btw.

[Matt@5453]

2017 Shiraz Malbec

Consumed over 2 days, this was definitely better on the second day after extended air time. On initial opening and after 3 hours in the decanter it still needed vigorous aeration to open up. Flavours of plum, dark cherries, aniseed/liquorice lingering in the back ground, dried herbs, with an earthy / rustic nuance to the wine. Medium bodied/weight to the palate, with fine to firm type tannins that creep up on you on the finish. What is noticeable is the higher acidity, to me it adds a glossy/steeliness to the wine. I’ve tried the last 3-4 vintages of this wine on release, the 2017 feels a bit ‘meatier’ and less approachable at this stage. Definitely needs some time to come together. 13.2% alc.

[Matt@5453]

2014 Wendouree Shiraz Mataro

Decanted for 2 hours initially and then consumed over 2 days. Dark fruits: dark cherries & plums, blackberry with some vanilla, and an 'earthy' undertone. A raspberry type acidity gives it freshness and drive, with ripe tannins finishing off what is a lovely wine. Very good palate weight with a long lingering finish. Every sip was a joy and showed no signs of slowing down on the second day.

[mychurch]

BCA9CF10-235D-4FC3-A260-096D24E12351.jpeg

Taking 1 for the team tonight. Like what I see now after 20mins, but i’ll Update this after a few days as I imagine it’s goimg to change a lots. It’s got something though - there is a lightness and an interest factor that I don’t normally find in red wines.

[Matt@5453]

Taking 1 for the team tonight. Like what I see now after 20mins, but i’ll Update this after a few days as I imagine it’s goimg to change a lots. It’s got something though - there is a lightness and an interest factor that I don’t normally find in red wines.

Good stuff - interested to hear how it evolves. Here are a couple of pics of the Eastern Plantings I took on the weekend (its been another very dry spring):

20191116_143210.jpg

20191116_132601.jpg

[Scotty vino]

Taking 1 for the team tonight. Like what I see now after 20mins, but i’ll Update this after a few days as I imagine it’s goimg to change a lots. It’s got something though - there is a lightness and an interest factor that I don’t normally find in red wines.

Good stuff - interested to hear how it evolves. Here are a couple of pics of the Eastern Plantings I took on the weekend (its been another very dry spring):

20191116_143210.jpg

20191116_132601.jpg

Nice pics.
First photo looks like it was the inspiration for the 'Ents'.

[mychurch]

Well after 2 days the 17 Shiraz is a lovely wine. It’s not big, it’s not super intense, it’s not over the top, but it has impeccable balance. It’s moorsish to drink, with red fruits and a creamy savoury tone. It’s young, but it’s very enjoyable now with a decant. This has the structure to age and no doubt will close up, but if you have a few then open 1 now and enjoy on Sunday.

Update: 2 days was the peak. After 3 days there was a touch of oxidation, but it was just a hint and the mid palate had filled out a lot. Kept one last glass for day 4 and it was still drinkable, but not top. All fine. I’d look to try another bottle in 8 years time.

[JamieBahrain]

[url=https://postimg.cc/23yzXQkK][img]https://i.postimg.cc/y6Xkxjws/758-D0968-0-B3 ... 144-BC.jpg[/img][/url]


I'm donating these for our Annual Dinner which is always based on vintages ending in the current year- so 9's and we go back to 1949 this year.

I chose the shiraz-mataro over the shiraz-malbec as the shiraz mataro is more resolute structurally and the mataro component adds earthy-complexity with age. The shiraz malbec inherently simpler.

Incidentally, I'll double decant the afternoon before serving- only to facilitate a bumpy journey and to extract sediments which will turn a svelte mouthfeel toward a bitter grittiness. Usually well received in HKG- properly mature and cellared Wendouree.

And of course, with six donated I'll have a seventh spare for the inevitable tainted bottle !

[JamieBahrain]

[url=https://postimg.cc/SJZx8JtX][img]https://i.postimg.cc/K8bk6TP5/06-A7-FC68-EFB ... -C0-C0.jpg[/img][/url]

Tony Brady told me over 10% of Wendouree adversely affected by cork closure. This from winery sampling!

So I expected a corked bottle from six of the above and I got one. I carried a replacement so 7 x 99 shiraz mataro are now gone! Beautiful wine, well received by an international audience. Complex and holding.

I opened near 100 bottles and inspected/ tasted every one last night. We had a corked Trimbach 2009 Cuvee Frederic Emile and my Wendouree. Consistency under cork was extraordinary. Just sayin! No need to sidetrack the thread.

[Hacker]

I'm donating these for our Annual Dinner which is always based on vintages ending in the current year- so 9's and we go back to 1949 this year.

I chose the shiraz-mataro over the shiraz-malbec as the shiraz mataro is more resolute structurally and the mataro component adds earthy-complexity with age. The shiraz malbec inherently simpler.

Incidentally, I'll double decant the afternoon before serving- only to facilitate a bumpy journey and to extract sediments which will turn a svelte mouthfeel toward a bitter grittiness. Usually well received in HKG- properly mature and cellared Wendouree.

And of course, with six donated I'll have a seventh spare for the inevitable tainted bottle !

Jamie, do you think a decant only 4-5 hours is enough? I have spent an hour or more trawling through various Wendouree TN's on Cellartracker and there seems to be a sweetspot of around a 24 hour decant to coax the wine to perform. What do you think? Cheers.

[JamieBahrain]

G'day Hacker,

I decanted six bottles and nosed them all in the decanter ( yep one was corked ). After opening the spare, I think 5 were very consistent and another a bit more advanced. I re-poured the more advanced one back into the filter water rinsed bottle and the rest I gave 30 minutes or so before doing similar.

Being shiraz ( and not my usual nebbiolo ) I felt what my nose was telling me would be consistent with the palate. They were served five hours after the double-decanting process. Wine was in a great place and well received- outperforming many very well regarded Old World wines.

24 hour decant seems pretty heavy? Though I'm not doubting the miracles of aeration.

Have you got one ready to go?

[Hacker]

Jamie no, but I have potentially quite a few from the 1990's ready to go. I remember the few Wendouree offlines we have had most of the bottles were pop and poured which goes against current popular opinion for best way to serve. I wonder if this contributed to the often less than good opinions at the time. Also, if you compare a Wendouree to other wines, they seem to suffer by comparison. Not because they are inferior but they are more of an intellectual quandary compared to others. About 8 years ago we did a Wendouree vs. Rockford BP vs. Henschke Mt Ed and the Wendouree easily came last place.

[Mahmoud Ali]

Also, if you compare a Wendouree to other wines, they seem to suffer by comparison. Not because they are inferior but they are more of an intellectual quandary compared to others. About 8 years ago we did a Wendouree vs. Rockford BP vs. Henschke Mt Ed and the Wendouree easily came last place.

Without putting too fine a point on it, perhaps the Wendouree wasn't quite ready or in an awkward stage. Last night I was served a 1992 d'Arry's Original and it was lovely, nowhere near its endgame. Most of us thought old world and I thought it was a northern Rhone syrah.

[JamieBahrain]

Jamie no, but I have potentially quite a few from the 1990's ready to go. I remember the few Wendouree offlines we have had most of the bottles were pop and poured which goes against current popular opinion for best way to serve. I wonder if this contributed to the often less than good opinions at the time. Also, if you compare a Wendouree to other wines, they seem to suffer by comparison. Not because they are inferior but they are more of an intellectual quandary compared to others. About 8 years ago we did a Wendouree vs. Rockford BP vs. Henschke Mt Ed and the Wendouree easily came last place.

I remember the write up - with some dismay at Wendouree's performance.

I'd suggest you take a similar approach to what I've done and wing-it.

Decant the Wendouree, rinse the bottles in filtered water and re-pour when you think they are ready, then serve whenever. I honestly think your nose will give very good clues as to when the wine delivering. This worked well with the shiraz blends which are undoubtedly resolved at 20 years. Perhaps a little more problematic with the shiraz, cab, cab malbec, retro-Wendouree styles of the 90's? Perhaps a Barolo approach? Slow-ox the day before in a cool environment, then try the decant, test, refill bottle as above? It's a bit like being an alchemist.

[crusty2]

Another 1997 Wendouree Pressings corked. Running at about 50% NG

[JamieBahrain]

Geez that's terrible.

I've mentioned before, when chatting to Tony Brady on a visit, the screw cap move ( without trial ) prompted due a near 10% cork failure rate at the winery!

Same visit, I noted their museum stock, as little as a few dozen ( if that ). Tough to get another 97 from the winery!

[phillisc]

Geez that's terrible.

I've mentioned before, when chatting to Tony Brady on a visit, the screw cap move ( without trial ) prompted due a near 10% cork failure rate at the winery!

Same visit, I noted their museum stock, as little as a few dozen ( if that ). Tough to get another 97 from the winery!

Yep, going to be real interesting when (or if) the winery ever changes hands with long time customers who have 20+ years under cork...wonder what the contingency plan for replacement will be?
Cheers Craig

[Con J]

Geez that's terrible.

I've mentioned before, when chatting to Tony Brady on a visit, the screw cap move ( without trial ) prompted due a near 10% cork failure rate at the winery!

Same visit, I noted their museum stock, as little as a few dozen ( if that ). Tough to get another 97 from the winery!

Yep, going to be real interesting when (or if) the winery ever changes hands with long time customers who have 20+ years under cork...wonder what the contingency plan for replacement will be?
Cheers Craig

Replace with current vintage like most Australian winery's do.

Cheers Con.

[Polymer]

Jamie no, but I have potentially quite a few from the 1990's ready to go. I remember the few Wendouree offlines we have had most of the bottles were pop and poured which goes against current popular opinion for best way to serve. I wonder if this contributed to the often less than good opinions at the time. Also, if you compare a Wendouree to other wines, they seem to suffer by comparison. Not because they are inferior but they are more of an intellectual quandary compared to others. About 8 years ago we did a Wendouree vs. Rockford BP vs. Henschke Mt Ed and the Wendouree easily came last place.

I remember the write up - with some dismay at Wendouree's performance.

I'd suggest you take a similar approach to what I've done and wing-it.

Decant the Wendouree, rinse the bottles in filtered water and re-pour when you think they are ready, then serve whenever. I honestly think your nose will give very good clues as to when the wine delivering. This worked well with the shiraz blends which are undoubtedly resolved at 20 years. Perhaps a little more problematic with the shiraz, cab, cab malbec, retro-Wendouree styles of the 90's? Perhaps a Barolo approach? Slow-ox the day before in a cool environment, then try the decant, test, refill bottle as above? It's a bit like being an alchemist.

Slow Ox has worked for me...I think the 90s Wendourees through 97 just need a bit of time to air out but will be fine without a long decant. 98 is still too young don't bother...99-2001 can probably be ok with a slow ok...2002 and later maybe needs a bit of a longer/more air decant.....Not sure when but the recent style doesn't need a decant at all...

[mychurch]

Wife is off on Sunday for a few days to visit the in laws and I’m going to try another ‘17. Pressings was my first thought, but open to suggestions. Plan is to open Sat morning for a Sunday afternoon roast chicken.

[phillisc]

Geez that's terrible.

I've mentioned before, when chatting to Tony Brady on a visit, the screw cap move ( without trial ) prompted due a near 10% cork failure rate at the winery!

Same visit, I noted their museum stock, as little as a few dozen ( if that ). Tough to get another 97 from the winery!

Yep, going to be real interesting when (or if) the winery ever changes hands with long time customers who have 20+ years under cork...wonder what the contingency plan for replacement will be?
Cheers Craig

Replace with current vintage like most Australian winery's do.

Cheers Con.

Yep, spose you are right Con...like most back vintages, only really found on the secondary market.
Cheers Craig

[Matt@5453]

posting here also

2014 Wendouree Cabernet Sauvignon Clare Valley

Double decanted around 2pm and then let sit in a large decanter for 4 hours, it opened up nicely and also continued to improve whilst consuming.
Medium bodied/weight, blackcurrants/ribena, ferrous/iron tones, some dried herbs, spice, a touch of menthol. Good level of acidity and grippy tannins on the finish. Really loved the structure and balance of the wine. A long lingering finish. Lovely wine. Note to self, next one in 10 years.

[BHCC1]

1998 Wendouree Shiraz Malbec
I have always thought this to be the lesser of the Wendouree range and stopped buying it a few years back, now concentrating annual purchases on the Shiraz, Shiraz Mataro, Cabernet and Cabernet Malbec.
On tasting this I am wondering if I should have stuck with it - a lovely wine.
It seems to be showing more Malbec than Shiraz on both the nose and palate - quite rich, plummy, fruitcake spiciness with some underlying licorice with the faintest hint of Clare eucalyptus. Tannins now resolved, soft giving length to the finish.
The wine is a long way from falling over but for me, in a good place to drink now.
And finally, it was great to find such a good cork in a 20 year plus Australian wine - so many just don’t seem to last the distance.

[Mahmoud Ali]

Always nice when a less fancied wine come through in spades. I find it happens quite a lot with me as I have a tendency to give almost anything a spell in the cellar.

And finally, it was great to find such a good cork in a 20 year plus Australian wine - so many just don’t seem to last the distance.

I've had a good run with 20 year plus wines over the past few years, '98s from Rockford, Tahbilk, and Richard Hamilton, and a '96 from Penfold's.

Cheers ........................ Mahmoud.

[brodie]

1992 Wendouree Cab Malbec: just stunning, fully mature, earth and iron add complexity to the loads land oads of vibrant dark red fruits, refined supple tannins, great balance and length. Two hour decant prior to serving. This was the 2nd to last bottle sadly. 28 years young but such a joy to drink, worth the wait

brodie