The Auswine Forum

Greetings All!

Just returned from a trip to Florida. Met up with many old friends from Down Under. We all enjoyed the '99 deBortoli Noble One. A lovely time was had by all.

But, I digress....

I received a bottle of the '96 Magpie Estate The Malcolm shortly after its release back in late '98, I believe. Not much of this stuff made it to The States, so I haven't run into anyone here who has actually tasted it.

I do know it's something like 17 gazillion percent alcohol, so I'm wondering: should I even bother to try to match it with food, or, just whip out a couple good Cubans and drink it like Port?

Any notes will be most appreciated.

Hi Doc,
The Magpie Est. is a partnership btwn. Binder & Noel(an English merchant who post here frequently)
Mind you, Binder's wines are never OTT(over the top) big and intense but balance. Yet to come across any that is overiped or porty

Dr,

I had the 94 about 12 months ago and it was just entering its drinking window.

Only tried the 96 once, about 4-5 years ago. It was stunning then and should still be on the up and up. It would go well with a rare steak.

Purchased a swag of this on release. Last tasted it 2001, when the new oak was still evident. Quite similar to the Hanisch, but a step up, and a step below the Three Rivers. I would have a look about 2006.
Rated it 95pts three years ago, and I'll bet it is a point or two better now.

Interestingly, the 1995 of this wine is their best I have tasted, and is a blinder from Binder. Rated 99pts in 2003.

.........and the 1995 was better than the 1995 Greenock Creek RR shiraz in a side-by-side tasting on that night.

No wonder RP likes it...Looks like he only likes BIG, FAT, PLUMMY and high in alcohol. If it has a 17% alc/vol, wouldn't they classified or consider as a port instead of wine?

David

Some wines get above 17% alcohol without fortification; Warrabilla Parola Durif 02 is 17.5% but in no way a port.

Kieran

Kieran,

Just out of curiosity that wouldn't it taste of feel like a port though?

Davod

David,

They are not fortified, so just as you can't call a pinot that tasted like Shiraz a Shiraz, they are not a port.

The real question is how do they taste like in a blind tasting.

Alan

16.7% for the record and a RP 99!! I know i am biased as i had a big hand in the making of the wine with Rolf. I showed it a tasting to wine trade professionals MW's, journo's etc all of whom were telling me how much they disliked big OTT Shiraz. I opened the Malcolm 1996 and it blew them away, it's big yet beautifully balanced-it was universally lauded. I also showed the Three Rivers 1993, which was OK, a Draycott Reserve 1998 which was fantastic, and a Hanisch 1995.
I would say the Malcolm 1996 is just entering it's drinking window, now and over the next 10 years depending how you like your wine. I think if you like fruit and integrated oak, drink it this decade.
Isn't it becoming tiresome that all high alcohol reds from Australia are being tarred with the same undrinkabel brush. All out about vineyard, vintage and season, then winemakers who know what they are doing. Was at Warrabilla with Rolf in January and we thought their Durif's amazing, obviously huge but not hot or out of balance.
Hope it helps
Noel Young
Magpie Estate

Noel wrote:Isn't it becoming tiresome that all high alcohol reds from Australia are being tarred with the same undrinkabel brush. All out about vineyard, vintage and season, then winemakers who know what they are doing. Was at Warrabilla with Rolf in January and we thought their Durif's amazing, obviously huge but not hot or out of balance.
Hope it helps
Noel Young
Magpie Estate

Noel,

Thanks for the notes!

As I only have one bottle, I'm looking for the right time, and the right setting for popping the cork.

I am a fan of Rolf's wines. I have the '96 Hanisch sleeping in the cellar and have also consumed numerous bottles of the Christa Rolf.

I am not averse to high alcohol, unfortified wines, esp. Oz Shiraz (as my wife will gladly attest!). There are, however, better settings than others for enjoying these wines.

Thanks, again.