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Best New Releases from Australia (Jul 1999)

Rich, deep aromas of roasted grain, creamed corn, apricot, peach and smoky oak. Superripe tropical fruit (guava, payaya) flavors supported by sound acids. Dense, spicy and solidly structured. Plenty of oak and slightly elevated acids on the finish.

The Best New Releases from Australia, Part Two (Sep 2011)

(most of this vintage’s fruit comes from Tasmania, with the rest grown in the Adelaide Hills): Pale, green-tinged yellow. An exotic bouquet displays nectarine, orange zest, iodine and spices. Smoky mineral and dried fig notes add complexity and depth to fresh orchard fruit and candied citrus flavors. Becomes spicier with air and finishes with serious…

The Barossa: An Ascent to Higher Quality (Dec 2021)

Inky ruby. Spice-accented black and blue fruit, vanilla, pipe tobacco and cola aromas are complemented by a smoky mineral overtone. Palate-staining cherry liqueur, blackcurrant, mocha and spicecake flavors show impressive depth and are braced by a spine of juicy acidity. Gains energy with air and finishes gently sweet and long, displaying persistent cherry and spice…

The Best New Releases from Australia, Part Two (Sep 2011)

Deep violet. Complex bouquet of red and dark berries is complemented by smoky minerals, potpourri, anise and black pepper. Rich but focused on the palate, offering sweet black raspberry and cassis flavors, a velvety texture and strong mineral snap. This elegant,precise wine boasts impressive finishing sweetness. For such a rich wine, this is very graceful…

The Best New Wines from Australia (Jul 2004)

Red-ruby. Musky aromas of raspberry, cassis and espresso. Sappy and dry, with slightly tart flavors and a green element on the back end; this came off as less sweet than the 2000 St. Henri Shiraz . The tannins are somewhat dry-edged. (Unfortunately, my bottle of the 2001 RWT Shiraz was corked.)

New Releases from Australia (Jul 2003)

Full red, with a faint brown edge. Meaty, lightly cooked aromas of cassis, plum, leather, tar, smoky chocolate, vanilla, coconut and white pepper. Its generous, rich and smooth palate of jammy sweet plum and licorice flavors and loose-knit, soft tannins is already becoming earthy and savory.