Recent article by Tyson Stelzer refers to Wolf Blass telling a group of Barossan winemakers late last year that NO wine above 15% ABV should get awarded at any show anywhere.
Tyson says that over-the-top reds are as politically correct as supped up V8s these days.
Tyson thinks this good news for the consumer.
I think this argument limits consumer's options and is thus bad for the consumer.
I believe balance is important and can be achieved above 15% & below 15%. Advocating Balance does not come down to choosing ABV sides.
Alcohol related health issues further obfuscate what is happeng here. I believe in an individual's personal responsibility to make sensible decisions on alcohol intake and its effect on them & society. I do not believe health issues should be conflated with taste issues and quality of wine issues.
I think Tyson Stelzer has made a very messy argument that is ultimately completely unconvincing and ignores the idea that, if shows have any ability to dictate what wines are made (& I believe they do), we are having our tastes dictated too.
I think this sits alongside Julian Castagna's latest remarks on the ""Adelaide Wino Club", discussed in Philip White's DRINKSTER, saying what wines can and can't be made.
I believe this is an important idea worth discussing, I think it matters.
Here is a link to TS atricle (which you will need to blow up)-
http://www.stylemagazines.com.au/online ... W_pg17.pdf
And here is a link to Philip White dicussing Julian Castagna's statements-
http://drinkster.blogspot.com/2009/07/c ... -club.html
I would very much appreciate other's thoughts on this before I shoot my mouth off further.
Is 15% ABV un-PC?
Is 15% ABV un-PC?
As always, IMVHO. And Cheers
jeremy- http://winewilleatitself.blogspot.com/
jeremy- http://winewilleatitself.blogspot.com/
I don't know about the Tyson piece, but I think you may wish to read the Castagna comments again. I don't think Julian is setting out any position about what wines should and should not be made.
I find his key arguments to be about the difficulty of articulating into the world the story of Australian wine as rich and diverse - including the efforts of small winemakers making wines that speak of the places where they are made.
He is then arguing for the need for those alternate voices to speak up to tell their parts of the Australian wine story - otherwise it will stay an SA-centric story that makes it hard to contest the current backlash in key export markets against Australian wine.
I find his key arguments to be about the difficulty of articulating into the world the story of Australian wine as rich and diverse - including the efforts of small winemakers making wines that speak of the places where they are made.
He is then arguing for the need for those alternate voices to speak up to tell their parts of the Australian wine story - otherwise it will stay an SA-centric story that makes it hard to contest the current backlash in key export markets against Australian wine.
Paul.
Interesting interpretation Paul, and I thank you for your response. I still believe Mr Castagna refers, at least in part, to those who control the public's palate-
"A mandatory, export approval system which can and does deny export approval to wine that is not what ‘they’ consider the ‘norm’ or is unfamiliar, by branding it faulty"
If a wine is not able to be exported, that may make it less likely to be made and therefore reduce the consumers's opportunity to decide for themselves.
"it has created a culture around a small group of the in-crowd who seek to control the direction of Australian wine, from style; to who gets to sit at the table when important decisions are made about our industry, or, who are given access to important wine press from overseas when they arrive in Australia."
Once again a "small group of the in-crowd" have influence over what is made and therefore available to the consumer.
"If ever there was a time for the small serious producers to take matters into their own hands, it is now. If we leave it to those who seek to lead us, Australian wine will continue its slide into sameness and mediocrity. I for one will not be surrendering to those who seek to trivialize the small, independent winemakers."
Once again, he introduces the idea that small producers have a style dictated to them, rather than a style they wish to make & which gives the consumer choice. "Sameness" is a key word to what I am getting at.
But, having made my points I wish to acknowledge the worth of yours. I am viewing this all through a certain lens, and perhaps am looking at the remarks from a different perspective to the Author's primary intent. I think you're right about his primary point being the necessity to emphasise diversity & the need for alternate stories in our current climate.
Having said that, a subtext does exist (to me) in both these pieces. And that subtext has to do with who controls what winemakers are encouraged to make and what consumers are encouraged to drink.
I have corresponded with Mr Castagna once, but I will seek further clarification this weekend. My POV/"lens" was crystalised by Tyson Stelzer's article. I could not make it clear to Mr Castagna when I emailed him the first time, as it was before the TS piece.
So I shall email again this weekend and make my interpretation explicit. Whether or not he chooses to reply to me again, being a busy man, I cannot know. And if he does I'm not sure I can ethically divulge what he says in such a reply.
But over & above all this, thank you Paul for taking the time to respond. I need feedback if I ever hope to achieve something useful in my very miniscule role. It is small, but I do have an ethical duty to support my interpretations, even if few read me. That is the most pressing point for someone who blogs IMHO. And, from what I understand, you are one of the "small producers" to which Julian refers. So your input is extremely important, even if you don't make wines that suffer the fate of being outside excepted norms. I do not know, I have not been able to order off you yet.
So, thankyou very much for taking the time to reply and for your insightful feedback. It is very valuable to me.
"A mandatory, export approval system which can and does deny export approval to wine that is not what ‘they’ consider the ‘norm’ or is unfamiliar, by branding it faulty"
If a wine is not able to be exported, that may make it less likely to be made and therefore reduce the consumers's opportunity to decide for themselves.
"it has created a culture around a small group of the in-crowd who seek to control the direction of Australian wine, from style; to who gets to sit at the table when important decisions are made about our industry, or, who are given access to important wine press from overseas when they arrive in Australia."
Once again a "small group of the in-crowd" have influence over what is made and therefore available to the consumer.
"If ever there was a time for the small serious producers to take matters into their own hands, it is now. If we leave it to those who seek to lead us, Australian wine will continue its slide into sameness and mediocrity. I for one will not be surrendering to those who seek to trivialize the small, independent winemakers."
Once again, he introduces the idea that small producers have a style dictated to them, rather than a style they wish to make & which gives the consumer choice. "Sameness" is a key word to what I am getting at.
But, having made my points I wish to acknowledge the worth of yours. I am viewing this all through a certain lens, and perhaps am looking at the remarks from a different perspective to the Author's primary intent. I think you're right about his primary point being the necessity to emphasise diversity & the need for alternate stories in our current climate.
Having said that, a subtext does exist (to me) in both these pieces. And that subtext has to do with who controls what winemakers are encouraged to make and what consumers are encouraged to drink.
I have corresponded with Mr Castagna once, but I will seek further clarification this weekend. My POV/"lens" was crystalised by Tyson Stelzer's article. I could not make it clear to Mr Castagna when I emailed him the first time, as it was before the TS piece.
So I shall email again this weekend and make my interpretation explicit. Whether or not he chooses to reply to me again, being a busy man, I cannot know. And if he does I'm not sure I can ethically divulge what he says in such a reply.
But over & above all this, thank you Paul for taking the time to respond. I need feedback if I ever hope to achieve something useful in my very miniscule role. It is small, but I do have an ethical duty to support my interpretations, even if few read me. That is the most pressing point for someone who blogs IMHO. And, from what I understand, you are one of the "small producers" to which Julian refers. So your input is extremely important, even if you don't make wines that suffer the fate of being outside excepted norms. I do not know, I have not been able to order off you yet.
So, thankyou very much for taking the time to reply and for your insightful feedback. It is very valuable to me.
As always, IMVHO. And Cheers
jeremy- http://winewilleatitself.blogspot.com/
jeremy- http://winewilleatitself.blogspot.com/
Oh, and to anyone else who has viewed this subject, I have sought opinions from others more knowledgable than me. I am still a relative novice and perhaps a loudmouth. I come from an academic background in which cultural capital is established by how much one's opinion stirs thought in others. Maybe this is not the case in wine. I do not know. So I am not just attacking Tyson Stelzer (if I thought he had no worth, I would just ignore him) nor am I sure of the worth of the Adelaide panel. But they both vex me. Thus the post.
There are more experienced people on this forum who can help inform my opinions and I hope to hear from them if they are interested and have the time. Thank you.
There are more experienced people on this forum who can help inform my opinions and I hope to hear from them if they are interested and have the time. Thank you.
As always, IMVHO. And Cheers
jeremy- http://winewilleatitself.blogspot.com/
jeremy- http://winewilleatitself.blogspot.com/
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KMP
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- Contact:
I’d like to add my 2 cents to this from the perspective of an Aussie who lives in the US and knows a little about the styles of Aussie wine imported into the USA.
First I agree with Paul, I don’t see a solid link between the comments made by Julian Castagna and those by Tyson Stelzer. Tyson’s comments ride on the wave of sentiment of what I have called the anti-high alcohol league which here in the US has gone as far as arguing that “The current fad of higher and higher alcohol wines should stop.†Randy Dunn, Howell Mountain, Napa Valley. One retailer (Corti Bros) argued that they would no longer sell wines above 14.5%. The health issue raised by Wolf Blass in the Stelzer piece probably has it roots in every wine drinking country but has been a big concern in the UK in recent times. Given that the UK is still the largest market for Aussie wines the Blass comment is somewhat self serving but the question has to be asked - How many exported wines are over 15%? The last time I saw a bottle of Yellow Tail or Rosemount Diamond Label they weren’t over 15% but closer to 14.5% which seems to be the most common alcohol level on labels worldwide these days at least for red wines. Yes there are health concerns with excessive alcohol consumption but the difference in ingested alcohol between a 14.5%er and a 15.5%er is not that much; 2.3 rather than 2.4 standard drinks gets you to the 28 grams of alcohol recommend in the USA as daily consumption for a male. Now if the argument is between an 11% German Riesling and 15.5% Aussie Shiraz/California Cabernet then there is a significant difference in alcohol but who wants to drink only German wine for the rest of their days?
There is one point that should be made here concerning alcohol in wine. ABV above 14.5% is not limited to Australian wines. Its seems to be increasingly common everywhere and the arguments range from global warming to increased hang time to obtain wines that suit unsophisticated palates. My feeling is that the increased alcohol reflects wines made with more upfront mouthfeel (weight) and fruit (and oak) flavors because the “average†wine consumer does not want to have to cellar acidic, astringent wines in the hope that they will “improveâ€Â. Simply, the average wine consumer, usually a female buying wine on the way home for dinner, is not into cellaring wine. The fact that boutique wine makers have adopted this style only supports the augment that the average consumer does not only buy at the cheap end, and that even sophisticated palates will drink young fruity, oaky wines. A quick look at any wine forum will reveal that.
The comments by Julian Castagna I view as an entirely different carton of wine. My impression has always been that the Aussie wines we see imported into the USA are heavily influenced by the American critics – in the main Parker and the Wine Spectator (which has a much larger distribution that Parker’s Wine Advocate). The critical acclaim given by Parker and the Wine Spectator have driven the type of wine imported and have given the impression that most Australian wine comes from the Barossa (and South Eastern Australia). And the blame for that should be laid at the feet of those responsible for telling the world about Aussie wine, which I would have thought was a significant responsibility of the winemaker and winery!
I may have missed it but I don’t know of any wines that received critical approval by US critics that have not being allowed into the USA. If this is a common practice then it should definitely stop. Whether wine shows and their judges do play games with what wine styles receive acclaim is something I know nothing about. The only wine judging I show any interest in is the Sydney International Wine competition which, because it also includes food pairings, offers a pretty unique perspective on Aussie wines. Something that the rest of the wine world should be made aware of.
Mike
First I agree with Paul, I don’t see a solid link between the comments made by Julian Castagna and those by Tyson Stelzer. Tyson’s comments ride on the wave of sentiment of what I have called the anti-high alcohol league which here in the US has gone as far as arguing that “The current fad of higher and higher alcohol wines should stop.†Randy Dunn, Howell Mountain, Napa Valley. One retailer (Corti Bros) argued that they would no longer sell wines above 14.5%. The health issue raised by Wolf Blass in the Stelzer piece probably has it roots in every wine drinking country but has been a big concern in the UK in recent times. Given that the UK is still the largest market for Aussie wines the Blass comment is somewhat self serving but the question has to be asked - How many exported wines are over 15%? The last time I saw a bottle of Yellow Tail or Rosemount Diamond Label they weren’t over 15% but closer to 14.5% which seems to be the most common alcohol level on labels worldwide these days at least for red wines. Yes there are health concerns with excessive alcohol consumption but the difference in ingested alcohol between a 14.5%er and a 15.5%er is not that much; 2.3 rather than 2.4 standard drinks gets you to the 28 grams of alcohol recommend in the USA as daily consumption for a male. Now if the argument is between an 11% German Riesling and 15.5% Aussie Shiraz/California Cabernet then there is a significant difference in alcohol but who wants to drink only German wine for the rest of their days?
There is one point that should be made here concerning alcohol in wine. ABV above 14.5% is not limited to Australian wines. Its seems to be increasingly common everywhere and the arguments range from global warming to increased hang time to obtain wines that suit unsophisticated palates. My feeling is that the increased alcohol reflects wines made with more upfront mouthfeel (weight) and fruit (and oak) flavors because the “average†wine consumer does not want to have to cellar acidic, astringent wines in the hope that they will “improveâ€Â. Simply, the average wine consumer, usually a female buying wine on the way home for dinner, is not into cellaring wine. The fact that boutique wine makers have adopted this style only supports the augment that the average consumer does not only buy at the cheap end, and that even sophisticated palates will drink young fruity, oaky wines. A quick look at any wine forum will reveal that.
The comments by Julian Castagna I view as an entirely different carton of wine. My impression has always been that the Aussie wines we see imported into the USA are heavily influenced by the American critics – in the main Parker and the Wine Spectator (which has a much larger distribution that Parker’s Wine Advocate). The critical acclaim given by Parker and the Wine Spectator have driven the type of wine imported and have given the impression that most Australian wine comes from the Barossa (and South Eastern Australia). And the blame for that should be laid at the feet of those responsible for telling the world about Aussie wine, which I would have thought was a significant responsibility of the winemaker and winery!
I may have missed it but I don’t know of any wines that received critical approval by US critics that have not being allowed into the USA. If this is a common practice then it should definitely stop. Whether wine shows and their judges do play games with what wine styles receive acclaim is something I know nothing about. The only wine judging I show any interest in is the Sydney International Wine competition which, because it also includes food pairings, offers a pretty unique perspective on Aussie wines. Something that the rest of the wine world should be made aware of.
Mike
The Julian Castagna comments come from his mailing list newsletter, and I certainly didn't read them in the context of rallying against alcohol levels, the comments about South Australian centric style driving exports drew my attention more.
I think I know what Tyson may have meant, but he said what he said and it is open to the interpretations being made here.
Disclaimer: 15%+ fruit bombs make up less than 1% of my cellar.
I think I know what Tyson may have meant, but he said what he said and it is open to the interpretations being made here.
Disclaimer: 15%+ fruit bombs make up less than 1% of my cellar.
Thanks for the thoughts KMP & Wizz, your comments make a great deal of sense to me and are appreciated. Still forming opinions, so this feedback helps. Link between Castagna comments and TS article looking a little tenuous.
As always, IMVHO. And Cheers
jeremy- http://winewilleatitself.blogspot.com/
jeremy- http://winewilleatitself.blogspot.com/
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Michael McNally
- Posts: 2086
- Joined: Thu Sep 08, 2005 3:06 pm
- Location: Brisbane
G'day jeremy
Like others I see no real link (other than that they are both a bit of a rant) between the articles/comments.
Re Tyson Selzer: I find it difficult to take seriously the comments of someone who can't spell "souped up" (though maybe that's a typo) and who labels an orthodoxy about wine as "politically correct". His piece seems rather derivative of all the other "fruit bombs with big alcohol levels were trendy, but were really only for the deluded" comments that have proliferated of late (and not only of late I acknowledge). I don't really think his piece adds anything. As an aside, it would be interesting to not award medals to wines over 15%, as that would disqualify virtually all the fortified classes.
On Julian Castagna: I think his sights are firmly squared on the industry bodies which he sees as promoting the interests of the big companies and the sunshine in a glass brigade. He must know more than I do as he works in the industry (I mean this sincerely), but what I have seen out here in punter-land is that the promotion of the diversity of Australian wine has been on the table for a while and (I assume as an outsider) reflects the direction of the industry bodies. I take the recent Landmark Australia Tutorial series as a case in point. It would be interesting to know why wines get knocked back from "export approval" and also why we have that system. It would seem that all the "critter label" wines got their approval?!?
Thanks for bringing these to my attention. Love a good rant.
Cheers
Michael
Like others I see no real link (other than that they are both a bit of a rant) between the articles/comments.
Re Tyson Selzer: I find it difficult to take seriously the comments of someone who can't spell "souped up" (though maybe that's a typo) and who labels an orthodoxy about wine as "politically correct". His piece seems rather derivative of all the other "fruit bombs with big alcohol levels were trendy, but were really only for the deluded" comments that have proliferated of late (and not only of late I acknowledge). I don't really think his piece adds anything. As an aside, it would be interesting to not award medals to wines over 15%, as that would disqualify virtually all the fortified classes.
On Julian Castagna: I think his sights are firmly squared on the industry bodies which he sees as promoting the interests of the big companies and the sunshine in a glass brigade. He must know more than I do as he works in the industry (I mean this sincerely), but what I have seen out here in punter-land is that the promotion of the diversity of Australian wine has been on the table for a while and (I assume as an outsider) reflects the direction of the industry bodies. I take the recent Landmark Australia Tutorial series as a case in point. It would be interesting to know why wines get knocked back from "export approval" and also why we have that system. It would seem that all the "critter label" wines got their approval?!?
Thanks for bringing these to my attention. Love a good rant.
Cheers
Michael
Bonum Vinum Laetificat Cor Hominis
Thanks Michael
I like the points you made about TS and Castagna, & they way you seperated them. I should have done the same (and probably taken more time to think before posting a thread with the subject heading "Is 15% ABV un-PC?")
In the end I think I am just as guilty of muddling my arguments and giving them a sensationalist "Headline" as Tyson Stelzer was. That'll learn me
I thought about how the TS piece might relate to fortifieds too, but on that point, I believed a remark could be easily dismissed (even though I don't think it should be) by a rebuttal along the lines of "table wines are consumed in a completely different way to fortifieds, and judged in a seperate category".
I have not contacted Mr Castagna again as I do not wish to pester him and I think I shot from the hip with less intelligence & insight than his thoughts contained.
To finish up, I never meant to link *Castagna* and *Tyson Stelzer* over ABV, but the title of this thread inadvertently means I left myself open to that interpretation. I was more interested in notions of who is influencing & perhaps dictating the styles of wine that are made in Australia.
Still, I hope my little rant was of some worth. I am passionate about wine & Australian wine in particular, though realtively new to both. At the very least I have continued to learn via the kind responses to this thread. So I have to count it as a valuable, if not completely succesful, experience for me.
Once again & finally, thanks to all who took the time to view the thread and to those that offered their opinions. It is genuinely appreciated.
I like the points you made about TS and Castagna, & they way you seperated them. I should have done the same (and probably taken more time to think before posting a thread with the subject heading "Is 15% ABV un-PC?")
In the end I think I am just as guilty of muddling my arguments and giving them a sensationalist "Headline" as Tyson Stelzer was. That'll learn me
I thought about how the TS piece might relate to fortifieds too, but on that point, I believed a remark could be easily dismissed (even though I don't think it should be) by a rebuttal along the lines of "table wines are consumed in a completely different way to fortifieds, and judged in a seperate category".
I have not contacted Mr Castagna again as I do not wish to pester him and I think I shot from the hip with less intelligence & insight than his thoughts contained.
To finish up, I never meant to link *Castagna* and *Tyson Stelzer* over ABV, but the title of this thread inadvertently means I left myself open to that interpretation. I was more interested in notions of who is influencing & perhaps dictating the styles of wine that are made in Australia.
Still, I hope my little rant was of some worth. I am passionate about wine & Australian wine in particular, though realtively new to both. At the very least I have continued to learn via the kind responses to this thread. So I have to count it as a valuable, if not completely succesful, experience for me.
Once again & finally, thanks to all who took the time to view the thread and to those that offered their opinions. It is genuinely appreciated.
As always, IMVHO. And Cheers
jeremy- http://winewilleatitself.blogspot.com/
jeremy- http://winewilleatitself.blogspot.com/
If 15% is un PC, then I guess 16% %+ is the sort of thing that is best done in the dark with consenting adults.
What tripe!
Our sales are at an all time high, and for the fashion police or style Nazis to try and tell you what you should or shouldn't be enjoying is a slap in the face to every wine drinker who enjoys , well...whatever the bloody hell he or she enjoys!
Wine is a broad church...I like 10% Rieslings to 18% Durifs ....so long as they ar balanced.
From what I've seen of Tyson and Julian's comments neither have used the "B"word enough....though I've seen the sweet word overused.
"Making up your own mind is one of the few freedoms we really have" (according to Starship Troopers)...USE IT!
home of the mega-red
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Michael McNally
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bacchaebabe
- Posts: 1222
- Joined: Fri Aug 15, 2003 5:04 pm
- Location: Sydney
I haven't read either of the links so I won't comment specifially on either Tyson or Julian's comments but what I will say is I like a very wide variety of wines and don't like being told what I should or shouldn't like.
I have quite a lot of high alcohol wines like Noons, Wild Duck Creek and even a few of Smithy's. However I also have a lot of low alcohol wines like Moscato which I also love. But each has a time and a place.
Moscatos are perfect for picnics and afternoon teas or as an apertif. An aged WDC wine in the middle of winter with some hearty slow cooked comfort food also can't be beat.
I fail to see why there is any need for regulation of this sort of thing, as I agree, Jeremy, the market will sort itself out. Well made balanced wines will sell by the truckload and ones that aren't, won't. If the winemaker is finding themselves having to sell their wine through sales and cleanskin outlets, it's simply not going to be a profitable venture and the line or style will cease to be produced. It's pretty simple really.
When I'm asked what sort of wine I like, I usually reply, "wines that begin with a P". It usually stops such stupid questions dead in their tracks.
I have quite a lot of high alcohol wines like Noons, Wild Duck Creek and even a few of Smithy's. However I also have a lot of low alcohol wines like Moscato which I also love. But each has a time and a place.
Moscatos are perfect for picnics and afternoon teas or as an apertif. An aged WDC wine in the middle of winter with some hearty slow cooked comfort food also can't be beat.
I fail to see why there is any need for regulation of this sort of thing, as I agree, Jeremy, the market will sort itself out. Well made balanced wines will sell by the truckload and ones that aren't, won't. If the winemaker is finding themselves having to sell their wine through sales and cleanskin outlets, it's simply not going to be a profitable venture and the line or style will cease to be produced. It's pretty simple really.
When I'm asked what sort of wine I like, I usually reply, "wines that begin with a P". It usually stops such stupid questions dead in their tracks.
Cheers,
Kris
There's a fine wine between pleasure and pain
(Stolen from the graffiti in the ladies loos at Pegasus Bay winery)
Kris
There's a fine wine between pleasure and pain
(Stolen from the graffiti in the ladies loos at Pegasus Bay winery)
Well here is my thoughts on the matter (based on my tasting notes from last year) as you can see I'm firmly in the 'as long as it's balanced side'.
I've had it decanting for an hour and there is an amazing dark cherry smell coming off it. I put it through the aerator into the decanter and it has coated the sides of the decanter (see photo).
As mentioned before lovely dark berry aromas, I was cooking the BBQ (big New York Cuts) and I was swirling it in front of me and could still smell it without putting my nose in the glass.
Very dark visually, almost like blood, not a skerrick of light through it. On the palate the wine is decadent in feel very smooth and soft tannins, very iron fist in velvet glove. But it's all about balance, the alcohol is all in balance. I know we put shit on Smithy but he's dead on, the wine is very balanced in regard to the alcohol with the fruit, I wouldn't have put it past 15% alcohol if it wasn't for the difficulty I'm having typing this.
Very nice dark fruits and chocolate, it just coats your mouth, initially there is a bit of tannin on the front of the palate but this falls away after the first glass and you are left with this lovely unctuous feeling of the wine as the fruit comes through. It has a great length, I can still taste it even after dessert. The only apt descriptor I can give is a cooking metaphor - it's like a reduced Barossan Shiraz. It's probably not for everyone's taste i.e those that like the delicate, finesse of reds from cooler cliimate or Rhone type reds. It's a great wine for big hearty dishes on blustery winter nights.
I like it a lot and for $30 it's a huge wine for the money. 93pts
Bacchaebabe wrote
I'd love to see their faces! Some must not know what to do & take you seriously?
When I'm asked what sort of wine I like, I usually reply, "wines that begin with a P".
I'd love to see their faces! Some must not know what to do & take you seriously?As always, IMVHO. And Cheers
jeremy- http://winewilleatitself.blogspot.com/
jeremy- http://winewilleatitself.blogspot.com/
Dave Vino wrote
Indeed, Warrabilla was in my mind as I thought about this. Rutherglen in general actually. Do we really need to be bashing what those sites produce, especially given the difficult times for them?
A time and a place for everything if it's good. Thanks.
Well here is my thoughts on the matter (based on my tasting notes from last year) as you can see I'm firmly in the 'as long as it's balanced side'.
Quote:
I've had it decanting for an hour and there is an amazing dark cherry smell coming off it. I put it through the aerator into the decanter and it has coated the sides of the decanter (see photo).
As mentioned before lovely dark berry aromas, I was cooking the BBQ (big New York Cuts) and I was swirling it in front of me and could still smell it without putting my nose in the glass.
Very dark visually, almost like blood, not a skerrick of light through it. On the palate the wine is decadent in feel very smooth and soft tannins, very iron fist in velvet glove. But it's all about balance, the alcohol is all in balance. I know we put shit on Smithy but he's dead on, the wine is very balanced in regard to the alcohol with the fruit, I wouldn't have put it past 15% alcohol if it wasn't for the difficulty I'm having typing this.
Very nice dark fruits and chocolate, it just coats your mouth, initially there is a bit of tannin on the front of the palate but this falls away after the first glass and you are left with this lovely unctuous feeling of the wine as the fruit comes through. It has a great length, I can still taste it even after dessert. The only apt descriptor I can give is a cooking metaphor - it's like a reduced Barossan Shiraz. It's probably not for everyone's taste i.e those that like the delicate, finesse of reds from cooler cliimate or Rhone type reds. It's a great wine for big hearty dishes on blustery winter nights.
I like it a lot and for $30 it's a huge wine for the money. 93pts
Indeed, Warrabilla was in my mind as I thought about this. Rutherglen in general actually. Do we really need to be bashing what those sites produce, especially given the difficult times for them?
A time and a place for everything if it's good. Thanks.
As always, IMVHO. And Cheers
jeremy- http://winewilleatitself.blogspot.com/
jeremy- http://winewilleatitself.blogspot.com/
Jeremy.
We've never sold as much wine, so don't worry about being negative.....we'll survive!
I found the articles very relevant to what we do.
Whats scary is that there is anti-alcohol lobby out there that would increases taxes on wine and in particular higher alcohol table wines.
Comments like these make it more likely that we would lose these wines by taxation....
Now I'm only to happy to compete in a marketplace with my products on a fair and reasonable basis.....I get annoyed when the opposition wants to nobble me with the extra weight of tax. They nobbled Phar Lap the same way!
Cheers
Smithy
home of the mega-red
Met Tyson years ago, hes a nice guy but at the end of the day its one persons opinion. He is just a guy like us that has chosen to follow wine more as a career, ditto Gary bla bla. None of these guys are gods of wine (if indeed such an entity exists). They all once were like we as enthusiasts are now.
I just say that to keep perspective not to knock anyone
My opinion is generally I find high alc wines not to my liking but there are exceptions where for whatever reason they are balanced and nice drinks. Make sweeping generalisations about anything in the world of wine and you set yourself up for some stick
I just say that to keep perspective not to knock anyone
My opinion is generally I find high alc wines not to my liking but there are exceptions where for whatever reason they are balanced and nice drinks. Make sweeping generalisations about anything in the world of wine and you set yourself up for some stick
Follow me on Vivino for tasting notes Craig Thomson