I had a few reasons to celebrate recently, the first being the launch of my eBook and consultation service. but recently I have also been offered a position as a sommelier at a very fine establishment. I hope to offer great service and learn a lot, and there may even be some more articles inspired by my time there.
- Clarity: Clear
- Intensity: Medium
- Colour: Garnet
- Condition: Clean
- Intensity: Medium+
- Development: Fully Developed
- Sweetness: Dry
- Acidity: Medium+
- Tannin: Medium-
- Alcohol: Medium
- Body: Medium
- Flavor Intensity: Medium
- Finish: Medium
- Quality: Good
- Readiness/Cellaring: Drink now, do not cellar
- Identity: Australia / Nagambie Lakes / Shiraz
- Price: Premium ($110~)
- Long, thick tears
- Slight sediment in glass, more in bottle. Advise decanting.
- Aromas of mushroom, forest floor, clove, dark cherry, leather
- Flavours of sour cherries, clove red flowers, tomato
- Seems slightly watery on the palate, perhaps it has waited too long
- Still a pleasant wine.
- Victorian Shiraz is typically lighter-bodied relative to South Australian Shiraz
- At this stage of development, more similar to Pinot Noir
- Match with duck/quail
- Try with pasta dish
This particular wine seems to have a reputation, with high prices and rave reviews, so now seemed to be a good time to open it and have a taste. As far as I recall this was another wine gifted to us by a family friend a long time ago, likely before I had even developed an interest in wine, so I could not be sure that it had been stored properly the entire time.
Fortunately the wine did not seem obviously flawed – the bouquet was still expressive, displaying fruit character underneath the more evident maturing elements.
The palate however was less open, almost watery, and it took me a few sips before I could sense anything beyond sour cherries. As someone used to big-bodied Barossa Shiraz, I suppose I should have expected this cool-climate example to be less weighty, and the extended bottle ageing could only have emphasized this. There is nothing technically flawed with this wine, but one should adjust their expectations accordingly.
As a final observation, there was a little sediment in the glass, which was expected. I have preserved the rest of the bottle with argon gas and when the time comes I will be sure to have the rest of the wine decanted before serving.
Read more: The 3 Gateways of Wine