(2020) From a cold, wet year before the drought started, but long hang time allowed full ripening. Grapes are de-stemmed but not crushed, so around 20% whole berries. Long cool ferment. There's a fine Cabernet expression here, with a touch of olive and background herbaceous character, but much more minty black fruit and a touch of violet perfume comes through. The palate is medium-bodied and super juicy, lots of zip and freshness, plus there's a gamy, ripe nuance to the black berries. There's a smoothing, chocolaty quality to the oak and to the tannin profile, giving this creamy and supple qualities too. A lovely style. £15.99 as part of a mixed six.
(2020) Matured for 18 months in a combination of French and American oak hogsheads, fruit comes from selected parcels of Schild's Barossa vineyards. Deep crimson in colour, plum and cherry aromas also suggest something mineral and meaty in the background. The palate has a nicely savoury, steely edge thanks to the tannins and bright, juicy acidity, so the fully ripe and sweet fruit stays fresh, a spicy tobacco touch adding another dimension to the finish.
(2020) Schild's GMS southern Rhône blend marches to quite a different beat from the two Shiraz wines tasted, given only very light oak treatment, and all about juiciness and prettiness of fruit. Significantly lighter in colour too, the aromas are buoyant with cherry, red plum, even a hint of strawberry. A little spice adds to the bouquet. In the mouth the sweet fruit is allowed free expression, smooth but relatively gentle tannins, a creamy acidity and just a polish of oak add to the long, very drinkable character of the wine.
(2019) Named in homage to Max Schubert, the Cabernet is sourced from three regions of South Australia: Wrattonbully, McLaren Vale and Coonawarra, and the wine aged in French and American oak, only around 7% new. It's a bold, luxurious style of Cabernet, fully ripe, licked with tobacco and smokiness, bursting with black fruit and yet with a hint of cedar and blueberry cool precision. In the mouth it has substantial presence with its 14.5% alcohol, no shortage of ripeness and plummy weight, but the smooth tannins and balanced cherry-skin acidity is very well handled. A fitting partner to the Max's Chardonnay. Watch the video for more information.
(2018) Quite a different vintage from the 2015 this, with more pronounced herbal, peppery and raspberry notes joining the black fruit, a little balsamic and lifted character, all very attractive in a firmer way. In the mouth the wine has the same sense of opulence and plushness, a dark, glossy pool of black fruits inviting you to dive right in, but there's a little more of an edge too, firm, liquoricy, mocha-deep, but giving a certain tangy presence. This is a slightly more savoury, structured interpretation, and again, a very successful one. This will improve further with mid-term cellaring, whilst the 2015 is irresistible now.
(2017) Made in open fermenters and aged in French oak. A nice spiciness and Morello cherry, with a lovely smoky and pencil shaving quality, taut black fruit coming through. Lovely ripeness and creamy, juicy black fruit into an elegant and quite lifted perfume on the finish.
(2017) Subtle graphite and pencil shaving fragrance to taut, glossy and ripe black fruit, a touch of cocoa but really the cherry freshness defines this, the savoury aspect is delicious and again a natural freshness.
(2017) Much darker, sweeter, plummier than the Battle of Bosworth, with a richness and sweetness, but still has the more perfumed, more elegant character. There's a medium bodied elegance on the palate too - fresh again, more gloss, but a similar brightness.
(2017) Really lifted perfume here, lots of florals and tobacco spices, a bold blackberry fruit but hints of juicy red berries too. Creamy and sweet on the palate, a real flood of sweet fruit and a certain fleshiness, a touch of coffee from quality oak adding more smooth tannin to the finish. Note stockist and price quoted at time of review is for the 2013 vintage.
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