The Shiraz edition
Shiraz is the number one selling variety in Australia even though it the sales are on the decline. What has changed is the style that wine-makers aim for. The big bad monsters are reducing and the savoury and more balanced wines are on the up. Shiraz works well as it can grow in so many different climates. It seems to show all the weather conditions and turn out anything from full bodied to medium bodied with flavours of fruit and spice. If you are after something that drinks well from the get go then turn your head towards Shiraz.
Tuck's Ridge Shiraz 2011
Savoury flavours are evident to begin with but there is a nice amount of boysenberry loving to fill the fruit bin. The weight builds in the mouth over the 4 days I had this open so I would suggest that it could go a few years before it really shows well. It is elegant and medium bodied with plenty of acidity to hold it in good stead. If you drink it now the first thing that you notice is the green peppercorns and French herbs before it finishes with spice. A lovely little 2011 Shiraz from the Mornington.
Drink: After 2017
Jim Barry The Lodge Hill Shiraz 2011
The first thing that you notice about this wine is the slippery texture that doesn’t really possess much tannin at all. I like the texture but would like a bit more tannin. On the other hand the spicy flavours are rather nice. They are medium bodied with hints of brambles, pepper and raspberry coulis. The wine comes across as soft and cuddly in a drink now style. While I do like the flavour spectrum this isn’t in the same league as the 2010 version.
Drink: Now – 2016
Torzi Matthews Moppa Hills Shiraz 2012
The vines for this wine were planted in 1903 which makes this special stuff. What is better is the price as many wines from old vine material normally sits at about 100 bucks. This is under 40 which makes it a bargain. The flavours of blackberries, chocolate cake and glaze cherries are rich but totally balanced. The flavours are balanced by a creamy mouth feel and polished tannins. With many of these 2012s they need time for the oak to fully integrate but when they do oh boy you are set for fun. What will be interesting is to see the difference between the 2012s and 2013s. We will see which one comes out the victor.
Drink: 2016 – 2027
Wild Duck Creek Estate Springflat 2011
The Springflat is normally one of my favourites from the Wild Duck Creek range and give me the ability to see what is in store for me up the range. While I don’t like the American oak in the wine I think it is balanced given a long sleep in the cellar. The flavours of boiled leather, dirty mint, scorched earth and essence of spiced blackberries are very different than normal which makes this an interesting addition to the range. I would be giving this medium to full bodied wine 5 years to show well and then start opening the stash.
Drink: 2018 +