TN: Seppelt Sparkling Show Shiraz 1991

[Murray]

Given the recent discussion here I'd thought I'd try a bottle.

Declaration:
My liking of the lables within the Seppelt brand is clear and acknowledged. I'm also a fan of many Rhone wines as well. Take that into account when assessing my opinion, but do not ascribe that to others I may taste with.

I presented this wine blind to Gail and TGD to get their opinions. Dark red-brown in colour with a very good bead. Good Shiraz fruit showing some age with underlying earthy/barnyard characters. The palate is funky, showing more barnyard with plenty of character good aged fruit, tannin at the back palate before a long finish. ItÂ’s a bit of a wild wine although with very good complexity.

Gail and TGD both loved it for it taste and complexity describing as an excellent sparkling shiraz with great structure and length.

Improves as it warmed up. Nicely mouthfilling. Yes there is Brett in the wine, however it is a characteristic not a fault. ItÂ’s not to the standard or style of the 1993, or especially the 1994, but presents itself well. Others may be put off by it particularly in comparison to the cleaner style of Sparkling Shiraz seen around the place but we all had a second go at it.

[PaulV]

Yes there is Brett in the wine, however it is a characteristic not a fault.

Murray

Just so i understand, are you saying that brett has been a characterisitc of Seppelts Show Sparkling Shiraz?

I must say i have had this wine back to 1946 and I wouldn't say it is a typical characteristic of the wine.

Cheers

paul

[Guest]

Yes there is Brett in the wine, however it is a characteristic not a fault.

Murray

Just so i understand, are you saying that brett has been a characterisitc of Seppelts Show Sparkling Shiraz?

Cheers

paul

Paul,

Good point, I was referring to the previous discussion on Auswine on whether the level of brett in this particular wine was considered a fault. What I was saying is that while the brett is present, it is at such a l;evel that it is a component of the complex structure of the wine and is not a fault as such. It is a characteristic of this particular bottle, and not a comment on the style as a whole.

Brett, like VA and Sulphur, are things that I find can be faults in wine if too pronounced, however if it's in balance it can aid the wine.

VA is a recognised component of Grange, but plenty of wines are struck with too much of the stuff and therefore are faulty wines.

[Murray]

Yep, that was me.