Bob Parsons Alberta. wrote:Welcome to the forum! We have had some very interesting posts this month especially on the various areas of production, as well as the dreaded "T" word. You Glug reference is of value but seems to relate to Pinot Noir production in NZ. That is of great value too!
I am not into "Goggy Gunk" mode right now and I am keen to get out there and see what is on the shelves. I hope my posts will reflect that interest (wink). It is a fact that altho` Oz wines are everywhere, many wine drinkers are looking elsewhere and are actively looking for shiraz alternatives.
Bob Ross wrote:Mike, welcome to WLDG.
I was bragging up your blog and tasting notes just the other day; in case folks missed my post, here are the links:
And, probably not finally, but nonetheless a wonderful Shiraz resource is Mike Pollard's blog
and his Shiraz tasting notes:
Again, welcome. Regards, Bob
Mike Pollard wrote:Just a couple of comments in support of Aussie Shiraz, (and Aussie wine in general.)
Mike Pollard wrote:I’m not entirely sure how the issue of the sameness among wines (esp. Aussie Shiraz imported into the US) can be resolved. Its obviously the marketplace speaking, with help from certain voices. With wine, education and experience has always been the key to developing appreciative palates. But that takes both time and a desire to learn. And I don’t see that in many of the younger folks I know.
Mike Pollard wrote:Also tried their 2004 William Randell (13.9%) ($46USD). Like the previous wines they get a lot into this Shiraz, but it has much more presence on the palate than its cheaper brothers, but it was not anywhere near the quality of the 2002; the WR is not made every year.
Jenise wrote:Mike, I too have enjoyed reading through your blog.
Something I wanted to ask about, though:
"One point to note is a comment by Mike Officer (of Carlisle Winery & Vineyards) that it's virtually impossible to get syrah to taste pruney or raisiny. Our syrah last year was around 31 brix as well. Not a trace of overripe character. I'm not sure why syrah behaves like this but might have something to do with phloems cavitating around 22 brix. It's definitely a physiological issue unique to syrah.
"I must admit that I don't recall finding overt prune character in Syrah/Shiraz except for the 2004 Massena The Eleventh Hour Shiraz (Barossa Valley)."
Really? I've found overt prune character in a number of syrahs. Off the top of my head it's hard to name names, but Tobin James (Paso Robles) comes immediately to mind. I wonder if our different sensitivity to jamminess (I never like it) is involved, that not liking any cooked fruit flavors means I would identify a wine's character as pruney where you wouldn't.
Sue Courtney wrote:Mike Pollard wrote:Also tried their 2004 William Randell (13.9%) ($46USD). Like the previous wines they get a lot into this Shiraz, but it has much more presence on the palate than its cheaper brothers, but it was not anywhere near the quality of the 2002; the WR is not made every year.
Here's an example of people's palates differing, because the William Randell Shiraz 2004 is one I just absolutely love and I think the quality is superb. It's a big wine for sure, but it's going to be a long term proposition. In the bottle I tried, I was totally seduced by the heady sweet oak and the fleshy, rich ripe fruit, the hints of chocolate, the spiciness and the underlying savouriness. I loved the harmony of the components and the tannin structure of this massive wine.
I taste a lot of wines and there are boxes of partially consumed wine in my house. We are pretty bad at throwing wines out - or finishing the bottles off. The bottle I had was opened the second week of September, but last Thursday, on bottle recycling day, it was another chance to fill the small recycling bin up. This wine was still hanging in there. For a wine with a cork closure (but very firmly jammed in) I couldn't believe how good and harmonious it still tasted.
2002 was such a different vintage year. Cold and late. It introduced some different and/or 'cooler climate' flavour profiles into many of the wines. The 2004 WR had everything that made me fall in love with Barossa Shiraz.
Just another POV.
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