Wynns Shiraz 2002
Posted: Thu Jan 15, 2004 11:30 am
For the first time in my life (I think) I failed to check the vintage when I picked up a box of Wynns Shiraz the other day. I thought the 2001 was the latest release, but clearly that was folly as I assume the new releases were done on Wynnsday in November 2003.
So it was with some surprise that I found the vintage was 2002. I remember the 2001 as being a well structured competent wine that had a little more backbone to it than some of the previous releases. I don't have a detailed knowledge of the vintage conditions in Coonawarra in 02, and I am too lazy to find out, but I imagine it was fairly cool and dry like most of SA and western Vic.
I didn't take notes, but I was quite impressed with the 02. The most notable thing about the wine for me was that the oak influence had been ramped up a bit this time. For the first time in my experience with this label I began saying things like vanilla and chocolate. Now we are not talking Elderton style wood here, but it is there. And I have no problem with that. The fruit coped well with it and it certainly improved the wine to my tastebuds.
I've always thought it is best to drink these types of wine youngish. While they will age, I am not convinced that age improves them. I prefer to drink them while their primary flavours are in charge. The complexity (or lack thereof) of the secondary flavours they develop, to my mind, does not warrant the cellaring time.
Blake.
So it was with some surprise that I found the vintage was 2002. I remember the 2001 as being a well structured competent wine that had a little more backbone to it than some of the previous releases. I don't have a detailed knowledge of the vintage conditions in Coonawarra in 02, and I am too lazy to find out, but I imagine it was fairly cool and dry like most of SA and western Vic.
I didn't take notes, but I was quite impressed with the 02. The most notable thing about the wine for me was that the oak influence had been ramped up a bit this time. For the first time in my experience with this label I began saying things like vanilla and chocolate. Now we are not talking Elderton style wood here, but it is there. And I have no problem with that. The fruit coped well with it and it certainly improved the wine to my tastebuds.
I've always thought it is best to drink these types of wine youngish. While they will age, I am not convinced that age improves them. I prefer to drink them while their primary flavours are in charge. The complexity (or lack thereof) of the secondary flavours they develop, to my mind, does not warrant the cellaring time.
Blake.