Clean, developing, medium+ intensity nose of red fruits, eucalypt and vanilla. Some heat evident that persists through to the palate.
Dry, high acid, medium chalky tannins, high alcohol (15%), full body, medium+ flavour intensity of blackberry, plum, cloves. Long finish, juicy, mouth-watering acid lingers. A generous and luscious palate.
This wine has little tertiary development and would benefit from aging – perhaps open the next bottle around 2030- and be sure to decant. This is a very good wine (94 points) with good (but not excellent) balance – a “blockbuster from Barossa” if you will!
Steak, roasted and barbecued red meats would be a perfect way to enjoy this wine.
Pleasant if not too restrained – primary fruit (cherry, plum) struggling to make an impact on the nose or palate.
Further savoury characteristics on the palate, toasted oak and fine tannins, medium acidity and a medium- finish. High alcohol but once again wasn’t evident in the body. Was expecting more for the price, just scrapes a 90, based on my love of this label.
Not sure that there is much to be gained from by leaving the rest in the cellar but I might wait another year.
A clear, deep, garnet wine with a few thick legs appearing. Medium (+) intensity nose, clean and developing with red fruit and mocha – vanilla evident from oak treatment.
Dry with medium, fine tannins, medium+ acid and high alcohol (14.2%). A medium+ bodied wine with medium+ finish and medium(+) flavour intensity of raspberry, blackberry and a hint of dried herbs and black pepper.
This is an excellent wine (95 points), high-priced ($65) drinking well now, but will show improvement through to 2022.
A restrained version of the Basket Press, perhaps due to the difficult 2011 vintage, but a lovely wine nonetheless. Will benefit from decanting.
A clear, medium, ruby wine with thick but clear legs. Medium intensity nose clean and developing with red fruit (cherry), plum, hint of black pepper. Oak treatment very subtle (only 33% in new French oak).
Dry with medium fine tannins, medium+ acid and high alcohol (14.5%). A medium+ bodied wine (despite the alcohol) with medium+ finish and medium flavour intensity cherry, pepper, hint of blackberry and a touch of the co-fermented Viognier coming through.
This is a very good wine (94 points), mid-priced ($23) and will drink now, but will show improvement through 2017 to 2019.
The Alkoomi is a very good expression of the Côte-Rôtie style and will pair barbecued foods, pizza, beef and pork.
UPDATE: (12 April 2020) I drank one of three remaining bottles on the Easter weekend and I am happy to report that the wine has improved and is stunning – my points have increase to Gold (95 points). Tertiary characteristics really evident now, smoked meat, Viognier has receded a bit, a nuanced wine.
A clear, deep, ruby wine with thick legs. Medium+ intensity nose clean and developing with vanilla, baked plum, blackberries and a hint of cloves.
Dry with medium+ firm tannins, medium+ acid and high alcohol (14.5%). A medium+ bodied wine with long finish and flavours of jammy plum, blackberry, sweet spices and a touch of dark chocolate.
This is a very good wine (93 points), mid-priced ($27) and will drink now, but will improve to 2025. Quite young and tight at the moment so some aeration is advised.
This wine follows good vintages in 2012 and 2013 – it will suit barbecued and roasted beef / pork as well as cured meats. Will cut through big Mediterranean dishes too but will overpower lighter or subtler expressions.
A clear, medium, ruby wine with pale rim and few, thick tears evident. Medium intensity nose clean and developing with red berry fruits, savouriness, cedar and a hint of white pepper.
Dry with medium+ smooth tannins, medium acid and medium+ alcohol (14%). A medium bodied wine with medium finish and flavours of red berry fruit (cherry) and oak characteristics (vanilla) on the palate.
This is a very good wine (92 points), mid-priced ($23) and will drink now, but may improve into 2020. Some decanting may help as it definitely opened up after a few minutes in the glass.
This wine will complement food perfectly especially the richer, meatier dishes and cured / smoked foods. An obvious match would be Spanish food like chorizo and jamon but it would equally pair roast lamb and Italian foods.
Fun facts: Tempranillo is the fourth most planted grape in the world although we only have just over 700 hectares under vine in Australia. If you have ever had a Rioja then you would have had Tempranillo as it normally comprises 60%+ of the blend.
A great example of an aged Riesling. Clear, medium intensity and (just) gold in colour – a few pale legs evident. This is a fully developed wine with a clean, med+ intensity nose – minerality hits you first (kerosene / rubber) with grapefruit and perhaps a touch of elderflower following.
Dry, high acid and med alcohol (12%) on the palate, medium bodied with a med+ finish. Medium flavours follow the nose profile with apricot and grapefruit. The crisp acidity provides a clean finish and some lingering minerality.
This is a very good wine (93 points) which should be drunk now – it won’t improve much with further aging. Mid-priced and excellent value for money – a great match with an oily fish or roast chicken. It will even stand up against a desert – the second half of this bottle accompanied a flourless orange cake very nicely indeed! Grab it from Dan Murphy’s while you still can.