Nashi pear and white peach fruits prevail, with stylish yet omnipresent French oak (pencil shavings/oak filings) playing a significant (supporting) role. Nothing too showy, nothing singular. Complete.
Medium-bodied. Raspberry/chocolate flavours with a sprinkling of spice and cola.
An assortment of gamey scents (to remind of an Italian salumeria!) – cured venison, sweet smell of bresaola, and finocchiona (salami with fennel seeds). Not to preclude the local – a suggestion of kangaroo prosciutto, yet a definite assertion of the red dust of regional Coonawarra.
Flavours akin to white sultana cake, dates and a touch of freshly tanned suede. Balanced oak, and a perception of spice from French oak, with a creaminess from the oak. Long and persistent, propelled by fine mouth-coating tannins and tempered acidity. Distinctive and unique. Quite elegant.
A pure-fruited retronasal continuum from the first sniff to the post-ingestion back-palate. No gaps – call it saturation or density/compaction sans ‘bigness’ – apportioned correctly.
Viscous and lush. An immediate supple fleshiness, liveliness. At release, during this primary fruit stage – berried ice-cream and black forest cake fruits unfold – redcurrant and blackberry. Powdery tannins – silky and glossy – offer textbook velvet/cashmere texture. So smooth! Dense, verging on unctuous, without any reliance or concession to alcohol or oak. Wonderful length, depth, balance.
A retronasal transfer of the aromatics listed above converge to similarly adorn the palate. Full-bodied – turbo-propelled by a V.A./formic mix, affording attaque and grip, yet respectful of balance and style.
Juicy, dense and more-ish – a sophisticated varietal and regional matrix unfolds, stamped with Barossa integrity. Super-fine tannins permeate across the palate, no doubt contributed by all three varieties. Background oak ever so distant.
Balance of the sweet (cabernet) and the savoury (shiraz). Possesses what has now often been referred to as a black forest cake 2018 vintage flavour profile. Darker fruits – closer to that of a black cherry liqueur than a crème de cassis component of Kir.
Medium-bodied; elegantly framed. No mid-palate deficiencies!
Blackcurrant and plum fruits sit alongside mocha/chocolate/walnut flavours.
Oak? A genteel (washed, older oak) character – affording a maturation, not a flavour imprint.
A solid cabernet core immediately apparent, with fruits to the fore (juicy blackcurrant) and a wrinkled, black olive concentration. Texturally, the fine weave of a tapestry – a thread of rhubarb/cranberry natural acidity, wrapped around a mesh of slinky tannins. (A perception of skin and seed tannins only, despite 100% new oak. No doubt the wine’s gloss and sleekness render this misconception).
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