Killer Vintage Aussie Tasting at Wine Watch
Friday, August 27, 2010 - 07:00 PM
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There are many Australian wine critics that do not believe that their wines will stand up over time like the French and even California wines and tonight we will be here to attest to the phenomenon of older Australian wines. Tonight we will be tasting through close to a dozen wines from the land down under that are around 10 years of age or older. Toni Lampasone from Wine Watch Catering will be providing a few small things to pair with the wines. This is a sit down tasting and is limited to 16 tasters, the fee for this event is $95 all-inclusive for reservations call 954-523-9463.
Vintage Aussie Tasting at Wine Watch
Friday April 27th
7pm
1997 Fox Creek Cabernet Sauvignon Reserve McLaren Vale
(89 Points) Remarkably civilized, even restrained by the standards of Fox Creek, the 1997 Cabernet Sauvignon Reserve is clearly the product of a lighter vintage. Despite its elegant personality, there is nothing wimpy about this wine. A dark ruby/purple color is followed by an attractive smoky, black currant, and toasty-scented nose. Medium-bodied, with excellent balance, and soft tannin, it should be consumed over the next decade. Wine Advocate # 127, Feb 2000
2001 Burge Family Shiraz Draycott Barossa
(95 Points) Burge’s flagship wine is the limited production (480 cases) 2001 Premium Shiraz Draycott (a blend of 90% Shiraz, 6% Mourvedre, and 4% Grenache from vines averaging 40 years in age). Half was aged in French oak and half in American. The 2001 continues the beautiful succession of Draycott cuvees made since 1986. Its saturated purple color is accompanied by aromas of creme de cassis, melted licorice, camphor, and a hint of vanilla. Full-bodied and dense, with stunning purity, a multilayered texture, and a voluptuous finish, this is classic Barossa Shiraz, powerful yet well-balanced. It will drink well for 15+ years. In short, it’s a stunner! Wine Advocate # 148, Aug 2003
1998 Elderton Command Shiraz Barossa
(94 Points) A spectacular offering, the 1998 Command Shiraz (which spent 3 years in French and American oak) is the type of wine that is impossible to duplicate outside of selected Barossa and McLaren Vale vineyard sites. An opaque purple color is followed by spectacular aromas of toasty oak, camphor, blackberry liqueur, and asphalt. It is humongous in the mouth, decadently rich, and luxuriously fruited, with a viscous texture as well as a 40-second finish. Low acidity and ripe tannin add to the succulent impression. Still youthful, it requires another 2-3 years of cellaring; it should age effortlessly for 15-16+ years. Wine Advocate # 143, Oct 2002
2001 J J Hahn Shiraz Block 1914
(95 Points) The brilliant 2001 Shiraz 1914 comes from a parcel of 90-year-old Shiraz vines, and spent 22 months in a combination of American and French oak. Its dense ruby/purple color is followed by fresh, lively aromas of creme de cassis, blackberries, licorice, and a notion of scorched earth. There are layers of flavor as well as an opulent, full-bodied, voluptuous texture, and terrific purity as well as richness in the finish. The oak component has been completely absorbed. This Shiraz only tips the scales at 14.5% (low by South Australian standards). Wine Advocate # 155, Oct 2004
2001 Rockford Shiraz Basket Press
(94 Points) The stunning 2001 Shiraz Basket Press was fashioned by Robert O’Callaghan and his assistant winemaker, the renowned Chris Ringland. Initially, this dark ruby/purple-colored effort is not overwhelmingly impressive, but with aeration, the nose opens to reveal scents of loamy earth, blackberries, currants, pepper, and underbrush. The complex aromatics are matched by a savory, fleshy, structured, full-bodied palate possessing loads of earthy black fruits as well as subtle oak. It is a beautifully intense, old vine Shiraz meant for long-term cellaring. Accessible now, it promises to last for 15 or more years. One of the pioneers as well as current reigning deans of old vine Barossa Shiraz is Robert O’Callaghan. Virtually all of his wines are sold to a loyal following directly from the winery door, so I am surprised any of it gets exported to the United States. I was even more surprised that I was lucky enough to find bottles at retail. Wine Advocate # 155, Oct 2004
1999 The Standish Shiraz Barossa
(92 Points) Aged 28 months in neutral French oak, and bottled without filtration, this is a spectacular effort. An opaque purple color accompanies fabulous aromas of creosote, blackberry liqueur, melted licorice, and truffles. This layered, opulently-textured, extremely concentrated 1999 possesses low acidity, spectacular fruit purity, and massive palate presence. This is not for readers looking for understated, restrained, European-inspired reds. It is a classic Barossa Valley, nearly over the top Shiraz fruit bomb. Dan Standish, who has worked for David Powell of Torbreck fame, produced this Shiraz from 87-year old vines. Anticipated maturity: now-2015. Wine Advocate # 143 Oct 2002
1999 Three Hills Shiraz Margaret River
(95 Points) An opaque purple color is followed by sweet, complex aromas of white flowers, blackberry liqueur, smoke, camphor, and a hint of rosemary. The wine possesses an unctuous texture, terrific fruit purity, an extraordinary palate presence, and incredible balance despite its lofty 15.4% alcohol (all concealed behind the wealth of fruit, glycerin, and extract). This compelling Shiraz suggests magnificent wines from this varietal can be made in western Australia.
Sadly, there are only 300 cases of what may be the finest Shiraz I have ever tasted from western Australia. The debut release from proprietor Erl Happ (who is worried Americans "may have to thin this wine with water"), this 1999 is from a young vineyard planted in a southern portion of Margaret River known as Karridale. Aging in large foudres rather than smaller barriques resulted in minimal oak characteristics. Anticipated maturity: now-2014. Wine Advocate # 143
Oct 2002
2001 Wendouree Shiraz Malbec Clare Valley
Menu
Selection of Cheese: Manchego, Fiore Sorda and Double Creme Brie
Tuna Carpaccio with micro green salad tossed with balsamic Shiraz vinaigrette
Herb Crusted Australian Baby Lamb Chops drizzled with Mint Jus, with four cheese Au Gratin potato and oven roasted baby carrots.
