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 Barossa Valley 'Light Pass' Cabernet Sauvignon 2005 - $13.50
This full bodied red is anything but light – the name comes from its source – a vineyard at Light Pass in the northern Barossa Valley. A blend of 92% Cabernet and 8% Petit Verdot it was fermented in small open fermenters, aged in large American oak barrels and bottled with minimum filtration. Only 240 cases were produced.
It’s a dense, dark crimson colour and the nose offers up big wafts of deep cassis and blackberry fruit along with a rich, roasted capsicum savouriness. The palate is more generous than a cashed up pollie in a marginal electorate, with chunky blackberry fruit, some of that char-grilled red capsicum character and fine textured, soft tannins. It’s textbook Cabernet from a great vintage. And while it will certainly reward cellaring for a decade or more it’s delicious drinking right now, with a hearty beef roast, or Tuesday’s lamb chops.
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Hunter Valley “Old Vine” Shiraz 2004 - $16.20
“luscious plum fruit” This super Shiraz was sourced from a single, old vineyard in Pokolbin. Aged for 18 months in American oak barrels it is heady with smoky bacon and spicy oak-derived aromatics along with ripe plum and luscious raspberry fruit. The full bodied, richly flavoured palate shows tremendous concentration. This is serious stuff with the structure for 10 years plus in the cellar.
"Soft and cuddly Hunter Shiraz full of bright red fruit and hints of warm earth. Juicy and supple palate, tightly packed with fine, dusty tannins and impressively long."
Nick Ryan, Gourmet Traveller Wine Magazine, APRIL/MAY 2006
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McLaren Vale 'Dry Grown' Tempranillo 2005 - $15.30
“ripe raspberry, toasty oak”
An elegant style of Tempranillo, wonderfully aromatic with lifted fruit notes of blueberries and ripe raspberries. The palate is quite full bodied offering some toasty oak spiciness in addition to the generous raspberry fruit. Supple texture helps it slip down easily but it’s also got excellent length and should age well over the next 7 years. Wonderful with a rare roast rib of beef. | |
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