A long overdue review of a wine that’s getting better with each release; especially since it started being sourced entirely from estate grown fruit. It’s a belter at full tote but the fact that you can find it for under $25 makes it an impossible proposition to ignore.
Plums and black cherries flecked with blue fruits, sandalwood, florals, pastrami and pepper on the nose. That complexity carries over onto a spicy, textured, medium-bodied palate. Sensitive use of whole bunches and some quality oak lead to very fine, slightly stalky tannin. A deep, detailed and layered wine with excellent persistence. Should improve for a number of years yet. 93+ Very Good – Excellent
Region: Grampians
Alcohol: 14.0%
Closure: Screwcap
Price: $30
Tasted: October 2012
Jeremy,
While I enjoyed this wine I was hoping for a little more mouth feel (yes for $20 a bottle I want it all). While we’re on the subject can you explain where the mouthfeel is derived from in the winemaking process ? Not necessarily this wine but red wines in general, is it something that just arrives in the wine from the grape or is it a methylethyldiethyl (yes I made that up) that is added by the winemaker ? I would be interested to know more. For the sake of clarification I describe mouthfeel as that thick almost viscous sensation that a wine gives your mouth.
As always thanks for the information
Colin – many different factors influence mouthfeel in red wine. When it comes to a thick, viscous sensation you can begin looking at oak regimes, ripeness of fruit and ethanol. The level of acidity in a wine is also going to affect your perception of mouthfeel as well. Tannin will do the same thing.
When it comes to texture in general the grapes certainly play a big part. The variety of the grape is influential due to inherent differences in berry and seed sizes, thickness of skins, general levels of natural acidity produced etc. All of these elements can change depending on the vintage and the place the grapes are growing. But once again techniques are important. Maceration/time on skins, fermentation temperatures, polysaccharides, use of whole bunches and different yeasts used all play a part. Most agree that there is sensory connection between viscosity and sweetness. I’m sure there are other factors I’ve inadvertently left out. In short texture/mouthfeel is the end result of many attributes and decisions not to mention the interactions that take place between them. I’m not sure that sheds much light on your question but hopefully it gives you an idea of the complexity of the issue.
Cheers
J