Offer No. 381
          - 8th October

In this Issue...

• 2007 Tatiarra Culled Barrel Shiraz
• 2005 Jim Barry McRae Wood Shiraz
• 2006 Chalk Hill Shiraz
• 2007 Mr Riggs Coonawarra Cabernet Sauvignon
• 2005 Jim Barry Shiraz Cabernet Sauvignon
• 2007 Saint Clair Pioneer Block 4 Sawcut Sauvignon Blanc
• 2008 Grosset Springvale Watervale Riesling
• 2006 Peter Lehmann Semillon

Send this Newsletter
to a friend

Subscribe to our Newsletter

1. 2006 Sevenhill Inigo Shiraz

View here for tasting notes on this week's top dozen or select wine above.

Proceedings began with the 1990 vintage, which was matured for 14 months in New French oak. It was in magnificent condition for a 18 year old wine displaying a deep crimson red colour with brick red hue along with aromas of stewed plum, old leather, cedar and confectionary. The palate was mouthfilling, still possessing an abundance of voluptuous fruit characters all enveloped in a velvet like texture with explosive depth and length. A glorious wine which is drinking superbly and still has years ahead of it. (14.6% alc).

The 1991 Armagh followed which was not quite in the same league as the 1990 lacking the depth and complexity of it’s predecessor. The palate didn’t have the length of the 1990 and the fruit was beginning to dry out a little – it will need drinking over the next 1-2 years. It was matured for 14 months in 50% New American and 50% New French oak. (13.2% alc). The two weakest wines of the line up followed. The

1992 was brick red in colour and was dominated on the nose and palate by an oaky vanillin component followed by some green characters which overwhelmed any fruit that was left in the wine. It spent 19 months in 50% New American and 50% New French oak. (14.0% alc).

The 1993, from a very wet vintage, was the most developed wine in the line up and displayed old leather, earth, barnyard and stewed fruit aromas and flavours. It was aged for 16 months in New American oak (14.8% alc). Both the 1992 & 1993 Armagh’s need to be drunk now. The next few vintages were a step up.

The 1994 was a generous shiraz with a supple fleshy texture, mouthfilling palate and excellent depth. It was aged in 80% New American and 20% New French oak for 15 months (13.9% alc).

The 1995 displayed outstanding colour – opaque deep crimson red mauve colour, showing no real signs of age and was matured in a combination of 50% new American oak and 50% new French oak for 15 months. Aromas of blackberry, liquorice, confectionery and vanilla with some background spearmint notes. The palate displayed the Armagh’s trademark concentration and expansive mid palate richness, however, the tannins were a little drier and firmer. Still possessing plenty of fruit this wine should continue to drink well for another 5 years.(13.8% alc).

Aged for 18 months in 50% American & 50% French oak the 1996 was deep crimson red colour with a brick red hue (it seemed to be more advanced/developed than the 1995 in terms of it’s colour) and had aromas of spicy blackberry and spearmint. Whilst the palate was opulent and mouthfilling it was a more refined example of Armagh, not possessing quite the weight of some of the other vintages. Silky texture with liquorice, spearmint and confectionary flavours dominant. (13.2% alc).

The 1997 was a weighty, port like example which was matured for a period of 18 months in a combination 50% new American oak and 50% new French oak barrels. It was very rich, ripe and opulent with a fat thick texture and a round supple mouthfeel. (14.3% alc). This was followed by the

1998 which was crimson red in colour with a mauve hue. The nose was a little more subdued and not as perfumed as some of the earlier examples. The palate was powerful, but elegant, possessing tremendous length without the weight seen in the 1995 or 1997.

Lastly, the 1999 displayed a more developed nose exhibiting some dried fruit characters. Full bodied and exuberant with flavours at the riper end of the spectrum - very ripe voluptuous blackberry, dark chocolate and plum fruit with a silk like texture. Excellent length. It was matured for 16 months in American oak. (14.8% alc)

Overall the line up was remarkably consistent, with most vintages still displaying plenty of fruit, a velvety texture and excellent depth. All in all an outstanding vertical clearly demonstrating the Armagh’s cellaring ability and why it is considered to be one of Australia’s iconic Shiraz..

A preview of the 2005 vintage was also tasted:-

2005 Jim Barry The Armagh Shiraz
Region: Clare Valley, South Australia.The Armagh vineyard was planted by Jim Barry in 1968 and lies on a north-west facing slope which acts as a natural sun trap, ensuring the fruit is always fully ripened when picked. Yields are less than 2 tonnes per acre. The 2005 vintage was considered to be an outstanding year in the Clare Valley. The season produced near perfect growing conditions. Spring was warm, but the maximum temperatures over January and February were slightly cooler than usual and there were useful falls of rain that kept vines looking healthy.

RATING:  96   VALUE: 
REGION: Heathcote, Victoria

Climate change is constantly in the news with dire predictions forecast for the future, yet readers of viticultural history will be aware of past periods of high temperature fluctuations. The climate zones in which grapes are capable of being grown is quite narrow, particularly if one is growing grapes at the premium end. There are two aspects to temperature and subsequent temperature fluctuations. The first is related to a basic physiological need for the grapes to be grown within a certain temperature band. Scientists have analysed and selected climate maturity groupings which are based upon the average growing season temperatures and the ability to ripen a particular grape variety. For example, Champagne and Alsace are regarded as being cool. Chile, Bordeaux and Burgundy are regarded as intermediate. Margaret River, South Africa and Northern California are regarded as warm, whilst Hunter Valley and Barossa Valley are regarded as being hot.

Climate variability, that is, the departure from average growing season temperatures, results in vintage variability - the difference between good, great and ordinary vintages. However, one must remember that the climate and temperature range is not static. Throughout the growing period, variations can be a positive or negative. For example, it can contribute to complexity in the final wine by harvesting a combination of early, mid and late season fruit (this is particularly noticeable in New Zealand Sauvignon Blanc). Climatic data for European viticulture has been kept for 1000 years, recording vintage dates and harvest yields. Between 900-1300 AD during medieval times (the period known as ‘Little Optiman’), temperatures were 1^oC warmer than average which resulted in vineyards being planted in the coastal zones of the Baltic Sea and Southern England. During the High, Middle Ages, in the 12th and 13th century, harvests occurred in early September, compared with mid October today, with temperatures being 1.7^oC warmer than average. During the 14th century, the temperature declined, which led to a “Little Ice Age” lasting into the 19th century. Growing seasons became far too short for fruit to ripen and many vineyards disappeared. In tough growing seasons like 2007, great wine can be made – but only through sacrifice. Yields will inevitably be down and uncontrollable elements such as diurnal temperature differences (the difference between night and day temperatures) can result in some of the fruit being rejected.

At Domaines Tatiarra, winemakers Ben Riggs and Peter Flewellyn are briefed to produce extraordinary wines, no matter what the climatic temperature variations are. The 2007 Tatiarra Culled Barrel Shiraz is an outstanding Red by any measure, but does not come up to the exceptionally high standards demanded for Cambrian Shiraz, Caravan of Dreams and Trademark. These flagship wines are due to be released in early November. Having said that, collectors of Tatiarra wines will eagerly recall the exceptional quality of past vintages of Culled Barrel and the 2007 is no different.

This Underdog Continually Affirms The Iron Integrity Behind The Tatiarra Label To Be Recognised As One Of The World's Greatest Shiraz Producers

Tasting note: Opaque black crimson colour with black crimson mauve purple hue. Perfumed nose of plum, spice and liquorice allsorts followed by a cedar end note. The palate is unexpectedly powerful at this price point. Mouthfilling flavours of blackberry and black pepper over a very spicy back palate. Fine grained slightly chalky tannins – exceptional aftertaste of liquorice, spice and black pepper.
Cellar 5-8 years (2013-2016)
Alc/Vol: 15.5%

Rec. Retail

$28.36

Bottle Price

$24.99

Dozen  Price

$297.00

Wine Spider Analysis:

2007 Tatiarra Culled Barrel Shiraz

How does Winespider work? View here.