A cerebral interpretation of Australian Tempranillo and one that I suspect some will found a little challenging. I like it for its moxie and the level of interest it provides. Fruit was sourced from a Beechworth vineyard planted in 1997.
Forest leaf, earth, violets and bitter chicory add intrigue to brambly black and red berries and cola. It’s medium bodied with lively yet balanced acidity carrying the structural load alongside a lick of blocky tannin. Predominately savoury and only medium bodied at most. Enough length if not overly persistent. Match this with the right food and I reckon you’d have a great time. Unfortunately I’m no sommelier so I can’t offer much in the way of suggestions. Maybe slow cooked shoulder of lamb? 90 Good
Tasted: October 2012