1996 Rockford Basket Press Shiraz

Adair · Post by **Adair** » Sat Aug 05, 2006 9:52 am

Hello All,

I thought I may as well have some fun by opening a bottle of 1996 Rockford Basket Press Shiraz to seeing how it develops over the day, and of course, bore anyone who is bored enough to read this post.

Okay, opened at 9:30am - Bright cherry red, dark cherry in the centre of the glass to red cherry at the edge, with translucency showing its age but obviously in excellent condition. It should to, it has been cellared at Rockford for all but the last 2 months of its life.

The nose is quite intense, lifted very high by obvious acid, VA. Undoubtedly this will blow away over the next few hours. I am not using a decanter for this as I will be drinking it over the next 6 & 1/2 hours (this might need editing depending on how easy it goes down). Bright cherry, spicy plums, blackcurrant and mint with formic acid/crushed ants/typical great Penfolds red wine characters (yes, I know this is not a Penfolds wine), which I do like. The palate is very long but medium bodied, dominated by very fine and very prominent acidity, with superbly fine tannin that are wondrously harmonious, barely noticeable but are obvious when you look for them. Finishes with liquorice, tar, spicy plums and satisfying sweetness of the cherries and blackcurrant.

Oh, it is opening up as I drink... better post.

Adair

P.S. This will be edited a number of times throughout the day... hopefully depending on the wine and kids.

Edited: added "dark cherry in the centre of the glass to red cherry at the edge"

Craig(NZ) · Post by **Craig(NZ)** » Sat Aug 05, 2006 9:55 am

send me over a glass for a second opinion

sick boy drinking wine at 930am :lol:

Adair · Post by **Adair** » Sat Aug 05, 2006 10:37 am

After an hour in the bottle and a fair bit in the Vinum Shiraz, the palate has really built much weight, now definitely in the full bodied spectrum of wine. Rich chocolate and richer blackberry fruit is covering the palate, with tar, liquorice, mint, dry spice and crushed ant complexities with hints of vanilla and cedary oak, although I believe cedar is overused and I don't think the type of oak flavour in this wine is cedar - has anyone tasted any other types of trees that might fit. This is becoming a truly lovely wine.

Craig, although I doubt you will try a 1996 from my cellar (as I have none :shock:

), I am sure a 1998 will be sprung on you again some time in the future.

...and there is absolutely no issue with a 9:30am start. A true Hunter Semillon fan can and does drink the most recent Vat 1 at 8:30am!

(and it is 11:30 your time anyway)

Adair

Adair · Post by **Adair** » Sat Aug 05, 2006 10:59 am

Tannins are really starting to open up now. This wine will be able to take some aging and has not reached its peak yet.

Edited for grammar purposes... youngest crying in the bedroom and needed attention.

Christo · Post by **Christo** » Sat Aug 05, 2006 11:04 am

adair,

in the name of science (of course) i could see this becoming a weekly experiment!! :wink:

love your work!

c

Adair · Post by **Adair** » Sat Aug 05, 2006 11:26 am

Fine yet succulently ripe tannins are now more prominent than the acid, creating a wonderful balance to the wine's rich yet not sweet flavours. This is getting good.

This wine is not going to last much past midday! :oops:

...yes, for science!

Adair

Adair · Post by **Adair** » Sat Aug 05, 2006 11:44 am

The flavours of this wine now remind me of Cherry Ripe, with a hint of Peppermint Crisp. The chocolate is dark but still has a milk chocolate texture and hint of milk chocolate flavour, maybe in the 50% cocoa Lindt region.

Adair

TORB · Post by **TORB** » Sat Aug 05, 2006 1:04 pm

I could call you a lush but it would be the pot calling the kettle black. :wink:

Its bloody amazing how the really good vintage of Rockfords start off as mejium weight and stack on the beef as it opens up.

Adair · Post by **Adair** » Sat Aug 05, 2006 2:06 pm

Having had an alcohol-free hour and 45 minutes forced upon me by family commitments, I am now savouring my last (Riedel Vinum Shiraz) glass of this wine.

There are only 2 South Australian wineries that can do "lush" regularly to my liking; Rockford is Number One and Kay's is Number Two. This wine has opened absolutely gorgeously, with richness but also with elegance, class and control.

If you are wondering about Wendouree, well, they are on a different scale.

Now that I am down to the business end of this bottle, it is time to come up with a more formal tasting note. What about...

1996 Rockford Basket Press Shiraz - 14.5% - Barossa Valley, SA

Bright dark cherry in the centre and red cherry at the edge, with translucency showing its age but in excellent condition. The nose is very fresh upon opening with volatile acidity but this passes with breathing to fully reveal lifted and intense mulberries, cherries, plums, blackberry, blackcurrant, crushed ants, chocolate, mint, liquorice, tar, dry spices, vanilla, cedar and hints of coffee on a sweet, ripe palate that is light/medium bodied upon opening but opens to full/medium bodied after an hour, not big or brooding by modern terms, but this wine is in the "old fashioned" style, true to the heritage of Robert O'Callaghan. Superbly fine but powerful tannins take control from very fine and prominent acidity after an hour, as the middle and back palate build remarkably. Absolutely controlled by its structure from opening, the wine builds lushness and complexity, its class is always displayed by exceptional length but this length is more pleasurable as the back palate truly reveals itself and its flavours and richness carried graciously. Always in balance and wonderfully harmonious now, this wine will continue to improve over the next 5-7 years. 95/100 (18.7/20), I sincerely hope Robert and Chris are proud of this wine for its impressive attributes and the joy it will give to those follow their instructions on the back of the bottle and open it over the next decade.

Kind regards,
Adair

Edited to add the "hints of coffee"

Muscat Mike · Post by **Muscat Mike** » Sat Aug 05, 2006 2:09 pm

TORB wrote:Its bloody amazing how the really good vintage of Rockfords start off as mejium weight and stack on the beef as it opens up.

Much like me before and after giving up cigarettes.
MM.

Craig(NZ) · Post by **Craig(NZ)** » Sun Aug 06, 2006 1:21 pm

the only bottle of rockies bp i have is a 98 i was given. floating around somewhere in the cellar. ive enjoyed every vintage ive tried. sure not the most sophisticated wine but its a real good winter warmer with pretty good complexity.

it is a bit like montana lindauer though, littering every supermarket shelf over here. :lol:

ok ok not quite :lol:

and no adair i dont store rockies next to ugly paintings. i hear it taints the wine

Martin Phillipson · Post by **Martin Phillipson** » Fri Aug 11, 2006 1:50 pm

Adair

Sensational tasting note/process. Just want to add that I opened one of these last week, and it was one of the best wines I have had in years. It had the lot:fruit, tannin, body and a superb perfume. I won't even attempt to describe it as you have done such a good job. It really was s sensational wine that left the 4 of us drinking it astounded. 95/100 is about spot on (although I don't keep scores) and i'm glad I have 3 left. No hurry either but it was so so good.

In relation to the 1998 I have to agree with Ric's comment. I opened one of them when I was back in the UK about 3 weeks ago and was v disappointed, so put a cork in it and left it for 24 hours. What a difference..it had really blossomed. I'll be leaving the 1998's alone for a while. They are about 5000km away so that should be fairly easy!

96 just keeps turning out superb wines. Vintage of the decade methinks!

M

JamieBahrain · Post by **JamieBahrain** » Fri Aug 11, 2006 3:17 pm

I'm going to open a 96 up next month. What would consensus be on how much time in the decanter?

Adair · Post by **Adair** » Fri Aug 11, 2006 4:01 pm

JamieBahrain wrote:I'm going to open a 96 up next month. What would consensus be on how much time in the decanter?

I am still trying to work out what roo is saying, but 1 hour in a decanter would do wonders.

Adair

Adair · Post by **Adair** » Fri Aug 11, 2006 4:39 pm

Thanks. I don't like the name but I use the method often, particularly if I want to have a young bottle of wine ready to drink for dinner with guests but am not going to be home much before I want to drink it.

Adair

bacchaebabe · Post by **bacchaebabe** » Sat Aug 12, 2006 5:36 pm

I had one of these a few weeks ago and it was superb. Decanted for about an hour and that was perfect.