The Auswine Forum

phillisc wrote: ↑Thu Oct 02, 2025 11:14 am 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 wrote: ↑Wed Oct 01, 2025 6:57 pm 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

WineRick wrote: ↑Thu Oct 02, 2025 12:07 pm Is it under screw cap? Sounds as if it is!

Chuck wrote: ↑Thu Oct 02, 2025 2:23 pm 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 wrote: ↑Sat Oct 04, 2025 6:10 pm

Chuck wrote: ↑Thu Oct 02, 2025 2:23 pm 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!

felixp21 wrote: ↑Wed Oct 08, 2025 1:32 pm 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.