A Wine Maker's Near-Weekly Guide To $15 Wines - A Shiraz From Victoria, Australia






     Over the years we have reviewed many Australian wines, probably including some from the southeastern region of Victoria best known for its fortified "sticky" wines that we have never tasted. Victoria's oldest family owned winery and vineyard, Tahbilk, was established in 1860 in the Nacambie Lakes region, some 120 kilometers (about 80 miles) north of Melbourne. They own about 200 hectares (500 acres) on the Golbourn river. Tabilk means place of many waterholes in the native language. They do interesting French whites, Marsanne, Roussanne, and Viognier. I would love to taste their "1927 Vines" Marsanne, unavailable in my area, maybe because to protect the name it isn't released every year. Check out their website for information on Eco Trails Walks and Cruises. The companion wine is a Kosher Chilean Cabernet Sauvignon that costs considerably less, especially on the Internet.

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed Tahbilk Shiraz 2006, 14.0% alcohol about $15.

Let's start by quoting the marketing materials. "Tasting Note: With a deep garnet color, the 2006 Shiraz is a little funky / gamey to begin, with a core of ripe blackberries, earth, and cinnamon stick. Medium to full-bodied with a medium to high level of fine tannins and medium to high acid, it is superbly balanced by concentrated fruit and gives a long spicy finish. Approachable now, this wine should be delicious to 2018+. Score - 92. (Lisa Perotti-Brown, MW, at the Robert Parker website, June 2010.) " And now for my review.

At the first sips this wine was somewhat sweet. It was very long and round. And it packed a punch. The initial meal centered on kube, ground beef in ground bulgar jackets in a sour sauce brimming with kale. The Shiraz's acidity increased. There was lots of dark fruit and the libation was very round. I added lots of Louisiana hot sauce. The wine remained long and dark but by no means improved. When paired with the side salad that was composed of broccoli shoots, tomatoes, cucumbers, carrots, and red onions this drink remained long but became unbalanced, offering too much acidity.

The next meal was a box of Baked Ziti Siciliano that I doused with grated Parmesan cheese. Now this Australian was elegant and lightly chewy. It had good length and was multilayered. A little bit went a long way. Fresh strawberries rendered this wine less powerful but I still sensed some chocolate.

My final meal started with a so-called pizza appetizer consisting of cabbage, carrots, and tomato paste in puff pastry. In response the wine was dark, chewy, and balanced. Then came the main dish, slow cooked beef stew. The response of dark cherries lasted and lasted. This wine was mellow. The accompanying potatoes sweetened the wine but otherwise remained the same. A generous portion Louisiana hot sauce on the meat had no effect on the Syrah.

Final verdict. I would buy this wine again. But it's not a 92, whatever that means.






Article Source : http://www.abcarticledirectory.com

Levi Reiss has authored or co-authored ten computer and Internet books, but drinking fine Iwine with good company. He loves teaching computer classes at an Ontario French-language community college. His global wine website  www.theworldwidewine.com  features a weekly review of $10 wines. His Italiian  travel website is www.travelitalytravel.com .


Posted on 2013-08-08, By: *

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Note: The content of this article solely conveys the opinion of its author.


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