Simple palates, Seriously

April 2009 Archive

4th April 2009: Big wines for lean times
Australia's interpretation of the Southern Rhone, Spinifex has consistently put out high-quality wines made with old-school traditional methodology at prices that won't bust your belt. Peter Schell has offers the perfect solution for your wine cravings in lean times.

Spinifex Esprit 2006, Barossa
$25-30. Grenache 40%, Shiraz 34%, Mouverdre 8%, Cinsault 12%, Carignan 6%. A step up from the Papillon in intensity, flavour and textural complexity. 22 months of oak maturation has created a feel-bodied wine with red cherry, touch of cassis, dried herbs and spice. Even, fine tannins provide good structure and support to the wine. A tight and focused finish. Drink until 2015. 92/100.

Spinifex Indigene 2006, Barossa
55% mataro and 45% shiraz. This is like the capable female head of the household, you get the feeling she's in charge of things but goes about it quietly. One whiff of this, mataro! A complex aromatic profile of soft stewed black cherry, pepper, hazelnut. Mid - full bodied drink with black plum, prunes, and a touch of bitter dark chocolate. This is dense but there is a fine edge to it all. Drink now until 2020. 94/100.

Spinifex Shiraz Viognier 2005, Barossa
$50-55. 95% shiraz, 5% viognier. Intense dark berry aromas with spice. Full-bodied, rich and intense flavours of blackcurrant, plum, cherry, hint of ground coffee. A balanced drink, well-structured with fine silky tannins. Drink until 2020. 95/100.

Trignon Gigondas 2005, Gigondas
$40-45. Grenache 65%, Shiraz 25%, Mouverdre and Cinsault 10%. Matured in 50% foudres/barriques and 50% cement tanks. Bright ruby, perfumed bouquet of red berries, hint of cherry, lavender, black olive. Broad flavours of bitter cherry and blackcurrant. A good effort and youthful tannins certainly don't make this a subtle drink. Probably needs a few years to come together. Keep for 5-7 years before drinking until 2020. 90/100.

Remejeanne Les Genevries 2004, Cotes du Rhone
$40-45.  From the higher altitude (200-280m) of the village of Sabran. A blend of primarily Grenache with Shiraz and Mourvèdre. Strong white pepper, savoury beef stock, strong herbs and spice. Medium-bodied, strong aftertaste. Good with roast. Drink by 2010. 91/100.

5th April 2009

Standish Relic 2006, Barossa
$80-100. This has 2.5% viognier in it. Tar black purple colour, sweet viognier lifts are evident, touch of sweet white pepper, black olive and dark red currants. Purple lilac flowers, blackcurrant fruit flavours. Grippy firm tannins still amalgamating. Beautiful and appreciable to drink now, should easily shine for 10 years. 93-94/100.

Standish Shiraz 2005, Barossa
$80-100. Black, black ruby! Purple blossom, blackcurrant and a touch of black pepper. Rich intense plum, blackcurrants and dark berries. Youthful tannins will come together eventually. Keep for 5 years, drink 2012 - 2022. 94/100.

Rockford Hoffman SVS Shiraz 2000, Barossa
A special vineyard selection made by Chris Ringland and Chris O'Callaghan. 14.0%alc, black ruby colour with heady aromas of ripe raspberry and dark currants. Still a very young wine with rich, intense currant flavours. The fruit retains in the mid palate, then fades off end the tannins come through on the finish. Thoroughly enjoyable. 93/100.

Noon Eclipse 2007, McLaren Vale
Ruby black, with earthy brown reddish edges. This needs at least an hour to open up in the decanter. Heady aromatics overflow the glass, blackcurrant and blueberry core with liquorice, touch of sweet clove and tanned leather. Rich dark fruit flavours come in wave after wave. A hint of grippy tannins initially but these fade off, overpowered by the warmth of the fruit. Great length of aftertaste, almost a full minutes. This will keep for 10-12 years easy. 94+/100.

First Drop The Big Blind 2006, Adelaide Hills
$18. A blend of Nebbiolo and Barbera. Earthy brick brown-red colour. At first whiff, yup, this doesn't contain any typical Barossa or Australian varietals. Roast beef juices with caramelised onion, very organic, savoury, might even be good with seared tuna steaks, hint of fres crushed peppercorns. Typical dry lean tannins of Nebbiolo, intense dark fruit flavours. Soft finish. Good with meaty, tomato based pasta. 90/100.

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