(2020) Made by Yalumba since the early 1990s, and one of the most popular wines among the Yalumba staff. There are vine components here from plantings that span the 1890s through to the 1970s, the average age of vines for the wine has been calculated as 75 years old. A hugely juicy, again leafy and earthy style, that basil or curry-leaf component is there again, and that fairly striking tart raspberry juiciness with an axis of red fruit and acid. Tannins are a little smoother than the GSM, but it still grips the finish giving that savoury appeal.
(2020) Grenache, Syrah and Mourvèdre is the trio of Rhône grapes on which Barossa’s reputation was partly founded. This wine was first made in 2010, and the 2016 is led by 55% Grenache (a similar blend having previously been led by Mourvèdre ). A nice, quite transparent ruby colour, there’s loads of juicy, summery fruit and spice on the nose, a little slick of vanilla smoothing things out. In the mouth there is grip here, a bit of basil and leafiness as well as a savoury fruit character, quite a creamy texture. Keen acidity and a rustic, savoury bite of tannin gives great gastronomic possibilities. This sees a mix of barrels for ageing, from barriques to large oak vats, but overall only around 15% of oak is new.
(2017) The recently launched 'Max's' range from Penfolds is of course an homage to Max Schubert, the first Chief Winemaker for Penfolds, and the man who created Grange. As is usual with so many of Penfold's premium wines, fruit is sourced widely across South Australia, and the wine is aged 24 months in older American and French oak barrels, with about 10% in new French oak. It's made to be accessible early, but it is still a wine with a bit of grip and structure, the plush blackcurrant and blueberry aromas framed by sandalwood and vanilla, before a mouth-filling palate of sweet fruit but with a bittersweet twist of liquorice acidity and tight, grippy tannins as well as a touch of alcoholic heat. A few years in the cellar will do this no harm.
(2017) 40% Grenache, 33% Shiraz and 27% Mourvedre. A dry, lightly leathery and gravelly character with small redcurrant and black fruit dryness. The palate has a fine, racy profile, spices and crunchy acid against quite sweet, but agile and savoury fruit. Drinks easily but well.
(2017) Much bigger, creamier and more chocolaty than the GSM, with coffee and spice richness and forward character. Deliciously creamy, certainly adding texture and creamy oak richness. Lovely, straightforward but delicious.
(2017) Nero d'Avola made in amphorae, and from organically grown grapes, with six months on the skins. Really nice sweet fruit, with a ripe blueberry dark sweetness. very smooth tannins, staying bright and focused, with a tight juiciness that's beautifully tapered.
(2017) Chocolate and coffee, lots of clove and cinnamon spice of American oak. the Shiraz is ripe and black plummy, a really big chocolaty palate but the Sangiovese does add a cherry brightness. A plush and beautifully bold and welcoming style.
(2017) Delightful herbal and lightly earthy nose, with a sappy and supple fruit, a little nuttiness and that fine dry cherry fruit. Some light and shade to this, the oak adding some spice and vanilla towards the finish, and deliciously gluggable.
(2017) A longer growing period, slightly lower alcohol and slightly higher acidity than normal. A blend of 44%, Grenache, 33% Syrah, 23% Mourvedre. Has plenty of chestnutty, gently meaty character with a plummy black fruit and touch of exotic almost peachy character. Moves into a sweeter fruit profile on the palate, with a nice stripe of red liquorice brightness and spices into the pretty, elegant finish.
(2017) A hotter, bigger vintage. Much creamier and with a fatter black fruit but still a little ashy and smoky lift, that touch of meatiness. The palate again so sweet, plush, the tannins tight, structured and fresh acidity makes it very easy to drink, but firm at the core. A touch of that floral character on the nose also appears in the finish.
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