Australian Shiraz

Y

Yixin

Yixin
Mt Langi Ghiran '93, to be precise. On the downslope (incipient oxidation, especially texturally), sadly, but it's still a nice wine, aromatically dark (but not opaque), slightly blocky (as befits the vintage), and balanced, as so many other wines from this producer are. Surprisingly good with long-braised pork knuckle (I thought the Zhejiang vinegar would overwhelm it, but it was fine). Last bottle of this vintage, and a reminder to drink the other vintages earlier.
 
originally posted by Yixin:
Australian ShirazMt Langi Ghiran '93, to be precise. On the downslope (incipient oxidation, especially texturally), sadly, but it's still a nice wine, aromatically dark (but not opaque), slightly blocky (as befits the vintage), and balanced, as so many other wines from this producer are. Surprisingly good with long-braised pork knuckle (I thought the Zhejiang vinegar would overwhelm it, but it was fine). Last bottle of this vintage, and a reminder to drink the other vintages earlier.
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Thanks for the note. Glad to be reminded of this wine, which I have generally found eminently drinkable, an exception to the rule.
 
Eisbein with shiraz ?!
We do not think as one.
Wait, there is a loud knock on the door...
 
I actually had a very good Aussie Shiraz recently, the 08 Dalwhinnie Moonambel, their "estate blend" so to speak. I found the higher echelon estate wines (The Pinnacle, The Rocks and The Eagle or some such trio?) to but disappointing - good terroir and good potential but overripe and overoaked. However the basic estate Shiraz was a really pretty really expressive and individual Syrah, very well made, very mineral and fresh but also deep and complex. 13.5%, oak in check, clean and well made... perhaps no value at AUS$50 but certainly I enjoyed the bottle and am glad to have had it. Too bad they can't reign in the winemaking on their best blocks...
 
What a range of wines shiraz makes in Australia. From the lean, brambly wines in Western Australia, the mint of Clare, the eucalypt of Langhorne Creek, the spice and sandalwood of Coonawarra, the chocolate and fruit-cake of COMPETENT makers in Barossa and McLaren Vale, the iron & rust of Heathcote, the earth and pepper of Great Western, the pepper of Sunbury, the mild spices of Yarra, the cool menthol of Canberra, and the leathery earthiness of Hunter. TO pick ont he obvious.

What a pity so much sweet purple cordial is exported in the name of Oz.
GG
 
My worry is that the current economic conditions will not only would the big boys but also kill off a lot of the smaller (and better) wineries.
 
originally posted by Graeme Gee:
What a range of wines shiraz makes in Australia. From the lean, brambly wines in Western Australia, the mint of Clare, the eucalypt of Langhorne Creek, the spice and sandalwood of Coonawarra, the chocolate and fruit-cake of COMPETENT makers in Barossa and McLaren Vale, the iron & rust of Heathcote, the earth and pepper of Great Western, the pepper of Sunbury, the mild spices of Yarra, the cool menthol of Canberra, and the leathery earthiness of Hunter. TO pick ont he obvious.

What a pity so much sweet purple cordial is exported in the name of Oz.
GG
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Is Kalleske what you'd call a competent maker? Just curious. They are bio-d and all, but...(well it's the Johann for me).

Then there's Chester with his Dead Arms. Laughable to many. Understandable too...on paper. I had an '01 tonight that was beautifully balanced, showing good Rhone-ish garrigue and umami from a pop and pour. Not not McLaren mind you, but even with his tricks, he manages to harken back to the old country, if you hit a good bottle.
 
Haven't any experience with Kalleske (only a few modest-level shirazes) to pass judgement.
d'Arenberg is a mixed bag. Some of their older shiraz/grenache blends have been lovely.
I think they make better wines at 13.5% and 40% new oak than they do at 14.5%/100%.
And perhaps with recent vintages (and the implosion of the US market - at least generally, don't know how d'Arenberg specifically are doing) they are toning it back a little.
Well, the oak. d'Arenberg make about 20 different reds, and I doubt even one of them is less than 14.5%, vintage after vintage.

Yixin, I think the smaller wineries are probably OK. They're not trying to shift 80,000 cases of syrup. Perhaps stock is moving a little slower, but I can't imagine that Brokenwood, Tyrrells, Clonakilla, Mt Langhi, Giaconda, Yarra Yering, Bests, Seppelt, Dalwhinnie, Rockford, Henschke, Penfolds, Wirra Wirra,Wendouree are having too much trouble shifting their shiraz.
 
Keith - this was an orphan bottle as we drank most of it quite young, perhaps a decade or so ago. The oxidation wasn't pronounced, so my business partner and I were debating whether it had been ill-treated at some point. We eventually settled for age, rather than damage.
 
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