The Auswine Forum

Had a small "big" shiraz dinner last night, which in hind sight was a bad idea as I now have a head ache.

These two wines were both monsters in the alcahol stakes, the doyen weighed in at 16.5% (although I have heard reports that it is infact 17% ), the Dead Arm 15%.

2001 Arakoon Doyen: Black purple colour, upon opening I get huge amounts of alcohol on the nose and a fairly large dose of brandied cherrie. On the palate I just cannot get past the intense alcohol, its just not balanced. After about 2 hours in the glass this started to improve, more chocolate, vannila and coffee started appearing on the nose, when VERY small sips were taken I could handle the alcohol intensity on the palate.

For me, purely a interest wine, it is not the kind of thing you want to pop open to enjoy over an evening, open it to stun and shock people . Personally I much prefered the 2000 for pure hedonistic pleasure. My freind took the rest of the bottle home to try over a few nights, will let you know how it changes.

2001 Darenberg Dead Arm: Wow, upon opening what a great wine, massive nose of ripe black fruits, mocha and vanilla, on the palate this is very big, similar flavour profile to the nose and competely mouthfilling, not the alcoholic intensity if the Doyen, finish was very long. Unfortunately as the night progressed the alcohol came more to the fore and dominated on the nose...it then took a change again and the palate became slightly leaner...this is a chameleon of a wine. I dont know where it is going but I will stash a couple in the cellar to find out.

After those two monsters we could only handle a couple of glasses of the Seppelt DP 37 Tokay, a great wine and an absolute steal at the price, big rich nose of caramel and toffee, completely coats the mouth and the finish is very long...

A word of warning...my wine drinking buddy Steve and I usually get through at least 2-3 bottles per person and are still "reasonably" lucid, this night we only finished 1.5 bottles between us and both felt a bit fuzzy...these high alcohol wines really knock you around!! Dont drink Doyen and drive! (I took a taxi)

Take care, Adam

Thanks for the notes Adam,
The beastly Doyen is a love it or hate it wine, guessed it doesnt sit on the fence. Closest thing to a Port minus the sugar
Cheers,

The Doyen sounds very much like the 98 Greenock Ck Roennfeldt Road Shiraz - over the top alcohol, and about 4 times the price! Agreed, not a wine style to sip and savour, more to scare your friends.

cheers

Andrew

Wizz wrote:The Doyen sounds very much like the 98 Greenock Ck Roennfeldt Road Shiraz - over the top alcohol, and about 4 times the price! Agreed, not a wine style to sip and savour, more to scare your friends.

cheers

Andrew

Andrew
will the 98 Roenfeldt ever come on line or is it always going to be a monster bastard of a wine?
I just dont get where all of this is going- these over the top ripened alcohol wines.
michel

We had a quick debate about where wines like this go over the long term, what comparable wine style has been produced in the world 10-20 years ago?? we thought amarone MAY come close but on reflection the tannin levels in Amorone seem higher and the alcohol is definaitely lower.

Any ideas on comparables??

Adam,
A question oft asked by those bloody ignorant Americans. Australia has been making this style of wine for over 50 years, although it has only been popularised over the past decade or so.
The 1953 Baileys Hermitage is a whopping 14.9% alcohol, which I first tasted at twenty years, and was somewhat porty although still a fantastic wine. Last tasted at 45 years of age, this is a sublime wine, smooth, complex and now at its peak.
Anyone who says fruit-driven, high-alcohol wines don't age is simply ignorant. JW's wine bar in Carlton still serves the 1962 Chambers Rosewood shiraz by the glass- drinking beautifully at 40 years of age. Go and try it with the lamb shanks.

Rant over.

michel wrote:Andrew
will the 98 Roenfeldt ever come on line or is it always going to be a monster bastard of a wine?
I just dont get where all of this is going- these over the top ripened alcohol wines.
michel

Michel, I really dont know. I'm not hopeful though. I was a bit dismayed with the98 RR as I like big reds more than I used to, but this was just too much for me, smelled like Brandy. Perhaps it will come around, I'd have to defer to others with more experience, but if it takes 20+ years, I'm not really prepared to wait.

cheers

Andrew

AJ,

I am not arguing with you but it may not be simple as you state. There are many factors involved with these big high alcohol wines and their potential longevity including cropping levels, density and age of vines, oak tannins versus fruit tannins etc.

Cheers
Ric