TN: Wynns Coonawarra 'Black Label' Cabernet Sauvignon 2013

[Waiters Friend]

G'day

I've not looked at one of these for some years. Decanted about 4 hours before service. Even during decanting, the primary blackcurrant and eucalypt flavours were climbing out of the decanter. The decanter was stoppered and put back in the cellar.

It's settled down a little since then, but the primary aromas - blackcurrant, mint/eucalypt, blackberry, are still prominent. They are supported by some capsicum, mocha and olive tapenade. The palate is medium to full bodied, with more of those black fruits. Tannins are somewhat integrated and grippy / drying, and the juicy acid runs in a line down the palate to the reasonably full (and minty) finish.

I hosted a vertical tasting of this label a couple of years ago https://forum.auswine.club/viewtopic.php?p=1 ... db#p169419 which sought to address the question “What’s the earliest I should open my Wynns BLs?” (and didn't entirely answer it!). This wine (which was not part of that vertical) doesn't help much either- at 12 years old, the amount of primary fruit is considerable - and a very faint hint of leather is the only indication of ageing. Back to the drawing board, I suppose

Cheers
Allan

[phillisc]

Allan, thanks for the note, and between all the posters here, we probably have 40 vintages of Black label covered.
I think its a 15 year minimum for any vintage, and another 15+ on top of that.
I'm trying an '89 on Monday, not a great vintage, but the bottle has been well looked after, ullage is minimal, so fingers crossed.

Cheers Craig

[Waiters Friend]

Allan, thanks for the note, and between all the posters here, we probably have 40 vintages of Black label covered.
I think its a 15 year minimum for any vintage, and another 15+ on top of that.
I'm trying an '89 on Monday, not a great vintage, but the bottle has been well looked after, ullage is minimal, so fingers crossed.

Cheers Craig

Hi Craig. Looking forward to your tasting note on the 1989.

Cheers
Allan

[WineRick]

G'day

I've not looked at one of these for some years. Decanted about 4 hours before service. Even during decanting, the primary blackcurrant and eucalypt flavours were climbing out of the decanter. The decanter was stoppered and put back in the cellar.

It's settled down a little since then, but the primary aromas - blackcurrant, mint/eucalypt, blackberry, are still prominent. They are supported by some capsicum, mocha and olive tapenade. The palate is medium to full bodied, with more of those black fruits. Tannins are somewhat integrated and grippy / drying, and the juicy acid runs in a line down the palate to the reasonably full (and minty) finish.

I hosted a vertical tasting of this label a couple of years ago https://forum.auswine.club/viewtopic.php?p=1 ... db#p169419 which sought to address the question “What’s the earliest I should open my Wynns BLs?” (and didn't entirely answer it!). This wine (which was not part of that vertical) doesn't help much either- at 12 years old, the amount of primary fruit is considerable - and a very faint hint of leather is the only indication of ageing. Back to the drawing board, I suppose

Cheers
Allan

Is it under screw cap? Sounds as if it is!

[phillisc]

Think BL was under cork till 2005, then stelvin ever since...will need to have a look.
Cheers Craig

[Waiters Friend]

Is it under screw cap? Sounds as if it is!

Indeed it was under screwcap. Craig may be right about cork until 2005 - certainly most of mine in the cellar are screwcaps.

[Chuck]

Agree Allan. Black Label Cabernet ageing is glacial. A recently opened 2012 model showed little development. Primary fruit flavours dominate. A tough gig. Even a 2008 bottle seemed just a pup. I am questioning my recent purchase of the 2021 vintage given my less that perfect cellaring conditions. Good for say 5 years max although I am continually surprised how older bottles are showing well.

[WineRick]

Agree Allan. Black Label Cabernet ageing is glacial. A recently opened 2012 model showed little development. Primary fruit flavours dominate. A tough gig. Even a 2008 bottle seemed just a pup. I am questioning my recent purchase of the 2021 vintage given my less that perfect cellaring conditions. Good for say 5 years max although I am continually surprised how older bottles are showing well.

Let's just put it down to the closure!
That's why a number of premium makers are returning to cork.
That's why the best cheeses are aged in cheese cloth, not vacuum packed plastic.
It's not rocket science!

[phillisc]

1989 Wynns BL
Cork stained 5 mm, low neck and came out in one piece.
Browning on the edges but very bright colour.
In a tertiary phase with hints of black blue fruits. Silky smooth, finishing with the faintest of tannins.

Lovely graceful old wine with plenty of interest...one left.

Cheers Craig

[JamieAdelaide]

Agree Allan. Black Label Cabernet ageing is glacial. A recently opened 2012 model showed little development. Primary fruit flavours dominate. A tough gig. Even a 2008 bottle seemed just a pup. I am questioning my recent purchase of the 2021 vintage given my less that perfect cellaring conditions. Good for say 5 years max although I am continually surprised how older bottles are showing well.

Let's just put it down to the closure!
That's why a number of premium makers are returning to cork.
That's why the best cheeses are aged in cheese cloth, not vacuum packed plastic.
It's not rocket science!

Maybe we could ask for a refund from producers who’ve gone back to cork from stelvin?

Back in the 2000’s it was like watching sheep walk off a cliff as Aussie producers went stelvin ( many without trial ).

It’s weird when you have a wine that’s all primary fruit and what seems like resolved structure. Can’t say I’ve been in raptures about many stelvined reds.

[felixp21]

yes, and 20 years ago on this very forum, people were laughing at the "backward French" for not switching GC Burgundy and FG Bordeaux to stelvin.
those forumites include a now prominent Australian wine scribe lols.

[phillisc]

yes, and 20 years ago on this very forum, people were laughing at the "backward French" for not switching GC Burgundy and FG Bordeaux to stelvin.
those forumites include a now prominent Australian wine scribe lols.

It's not the corks I'm worried about, it's the French...try getting a bottle replaced.
At least you have a better chance in Australia.

Cheers Craig

[JamieAdelaide]

Sorry to sidetrack the BL thread but that’s why I never worry about buying Australian wines in corks. So easy to replace. I’m not a big Wynn’s collector ( though I like them ) and on the occasions I’ve had tainted wines Wynn’s have been fine .

It’s the logistics of getting tainted European wines replaced that’s the problem . I would always take my corked Barolos back every six months and visit the wineries for replacements .

But also, there are some places in Europe that won’t replace tainted wines - probably don’t believe it happens.