The Auswine Forum

The Mount Pleasant shiraz hierarchy, when I first started drinking wine, as I remember it, went Phillip -> Rosehill / OP&OH -> Maurice O'Shea. These days, the waters are muddied, there seems to be: Phillip -> High Paddock -> Rosehill / OP&OH -> 1921 Rosehill / 1946 Rosehill / 1921 Old Paddock / 1880 Old Hill -> Maurice O'Shea, and I have not had their wines in years. The selection is mind boggling and one wonders where the fruit in the old Phillip is going. I gave up on it when I discovered that it was no longer rich and generous for its price point. Enter this wine, at its discounted price, which reminds me very much of the old Phillip shiraz.

It is a wine that screams Hunter on the nose; dark cherries, earth, leather, some stalks/herby complexity. Gorgeous. Against its big brother, the reserve Bin 1400, this wine presents as a bit unbalanced on the palate, not as concentrated, and focused. There is continuation of the aromas into the flavour, but the wine is a bit hollow at times, a bit sweet, and verges on cough syrup notes with some acidity poking out. Finish is medium. Not worth it at its full price but at $10 I can see why this wine would have many fans; I am one of them. 3.5/5.

Phillips

Philip.

one wonders where the fruit in the old Phillips is going.

Alot of this fruit was from independent local growers or vineyards McW no longer own or are contracted to. Alot of these grapes are now going into small, independent labels where the growers have shifted more towards doing their own thing or supplying other smaller wineries with their fruit opposed to selling to the "big guys".

Also alot of the under performing blocks within their own vineyards have been pulled out and alternate varietals planted if more appropriate, mind you alot of this was not Shiraz I believe (e.g Merlot).

The major difference other than not bringing in growers fruit is a big shift in winemaking style which, in the Hunter as a whole, has changed quite dramatically over the last 10-15 years. Picking earlier, less extended time on skins, more gentle oak regimes etc.

but at $10 I can see why this wine would have many fans

Sounds like a bargain. Will have to sniff it out.

Thanks for the correction and info.

2nd night. Last 200 mls in full sized bottle showing lots of oxidation notes. Full half bottle in fridge mostly fine. I am not convinced that this wine has what it takes to be cellared.

Last 200 mls in full sized bottle showing lots of oxidation notes

That is a fair amount of O2 exposure given you would have poured out other wine etc.

Full half bottle in fridge mostly fine.

Remember you exposed the wine to O2 while decanting into the bottle. Keeping the bottle full and cool certainly would have helped it but the DO (dissolved oxygen) level probably went through the roof in comparison.

I am not convinced that this wine has what it takes to be cellared.

Keep in mind Hunter Valley wines have lower tannin/anthocyanin concentrations but of course this isn't the only contributor to cellaring ability. Given the wine is already 5 years old it may already be hitting its peak and if that is the case then enjoy it for what it is, especially if you only paid $10 !!!.

10 years for Hunter Shiraz tends to be a good "maximum" for most wines, keeping in mind they are not the "big ballsy" styles you will see out of SA etc. Although it is all relative to what you want out of the wine ofcourse. If the wine was bottled with good DO levels etc then aslong as it is cellared well it should see out its expected life with ease.

P.S. If you like it when you open it....then make it dissappear

I sure wouldn't mind getting a look at a Lindeman's Hunter Valley shiraz, it's been a while since I've seen it here in Edmonton. The last ones I drank were from 1995 and 1996 and, like Alex, wasn't sure they had what it takes to be cellared, especially since they were the regular bin wines ending in 03 rather than the reserves ending with 00. Nevertheless, curiosity drove me to cellar a bottle of the 1996 Bin 9203, also because so few Hunter wines are available here.

Mahmoud.

It is a wine that screams Hunter on the nose

.

In days gone by, to me, that would "scream" Brett.
Have things changed in the Hunter?

Rory wrote:

It is a wine that screams Hunter on the nose

.

In days gone by, to me, that would "scream" Brett.
Have things changed in the Hunter?

Generally yes, but sometimes I wish it hadn't!!

Brett is not just one flavour, it has many aspects, from yuck to yum (search for brett flavour wheel). A bit of the more enjoyable aspects from that flavour spectrum really made some of those old Hunter wines special. Main issue for winemakers is that's it's uncontrollable and a bit random, hence considered a fault.

One persons fault is anothers added complexity and interest.

Cheers
Tim