I opened this on the weekend to see how precisely it measures up against the excellent 1999. When I visited Tyrrell’s earlier this month I found this wine hard to properly evaluate so drinking a full bottle at home seemed a good idea. A blend of Shiraz from the Brokenback vineyard in the Hunter Valley and Cabernet sourced from Ken James Colebrook vineyard in Mudgee. Matured in 50% American and 50% French oak. The vanilla from the American oak is certainly showing through. It was an interesting experience to taste this red just opened, two hours later and the next morning. If it wasn’t called Vat 8, I would name it the ‘Transformer’. While it is a very well balanced and focused medium bodied red, it lacks the opulence and power of the 1999. I’ve no doubt it will go through many stages in its life, showing its best perhaps in 6-10 years time. Those who like the Vat 8 style in general, will not be disappointed. Buy now for under AU $30 because it’s well worth it. I am not sure when it will get over AU $40 on retail release. Available only cellar door with the old label photographed here.
Colour very dark cherry red with purple on the rim. Just after opening, fresh cask aromas on the nose with crushed red berries similar when tasting barrel samples. Dark cherries with spicy plum emerge mixing with the sweet scents of vanilla oak. It appears lighter on the body but 2 hours later ripe tannins emerge and it tastes fuller with black cherries, raspberries and savoury fruit flavours. It is superbly balanced and seamlessly blended. I liked the firm tannic finish from the Cabernet. Good length and good grainy oak support. It has lovely acid and a savoury taste that makes you want food. I believe in fact that this is a good food wine. It will go through many changes in its life, catching it in its prime will be a challenge. Surprisingly approachable young, itÂ’s a pleasant wine to drink even now. By the next morning the vanilla smell and taste somewhat faded and the wine returned to its lighter bodied savoury form. I loved it best after two hours of breathing when it tasted richer and riper.
Cheers,
Attila
Tasted: January 2005
