Wine Reviews

Mitchell Shiraz Peppertree 2004

***** (out of 5): "Pepper (what else?) and black plum aromas ooze from the glass of this opulent red. The deftly handled oak, 12 months in French barrique, is unobtrusive adding gorgeous texture and interest to this medium to full-bodied gem. The flavours are layered and in the ripe, juicy Bing cherry and dark chocolate zones. Wisely bottled under screw cap this would be the perfect foil to rack of lamb." (Vic Harradine — WineCurrent.com — February 2007)

Shaw and Smith M3 Chardonnay 2005

***** (out of 5): "This stunning barrel fermented wine showcases cool climate Adelaide Hills fruit; hand harvested at peak then allowed to express itself with minimal intervention in the winery. Complex and full fruit flavour in the citrus, apple and pear zones coalesce with a plush mouth feel and spicy tang. The finish is sophisticated offering a melange of mineral, peach and melon sensations." (Vic Harradine — WineCurrent.com — February 2007)

Shingleback Shiraz 2003

***** (out of 5): "An enduring McLaren Vale drought produced tiny berries and miniscule yields. The result is rich, concentrated fruit fashioning this wondrous red. Pepper and mulberry on the nose, the palate is drenched with rich, juicy black plum, kirsch and savoury flavours. Lovely texture and interest from finely-grained tannins and deft balance from a dollop of moderating tang mark this a keeper; drink now to 2012." (Vic Harradine — WineCurrent.com — February 2007)

Abadia Retuerta Seleccion Especial 2003

87: "The 2003 Rivola is a blend of 60% Tempranillo and 40% Cabernet Sauvignon which spent 12 months in oak. Medium ruby in colour, it offers up red currant and spice aromas and flavours in a forward wine with supple texture. It should be drunk over the next two years and, as usual, it is a very good value." (Jay Miller — The Wine Advocate — February 2007)

Shaw and Smith Sauvignon Blanc 2005

****½ (out of 5): "Textbook Adelaide Hills, this displays the clean refreshing characteristics of SB along with a gloriously rich mouth feel. Expect green nettles, grassy and mineral aromatics then a lovely gusher of flavours including citrus and nectarine that washes over the palate in glorious layers. The finish is lengthy and refreshing. Made for seafood or goat cheese salad." (Vic Harradine — WineCurrent.com — February 2007)

Domaine des Senechaux Chateauneuf-du-Pape 2004

90: "This is a very fine effort from this well-known estate in Chateauneuf du Pape, which was recently sold to Jean-Michel Cazes, the proprietor of Lynch-Bages in Bordeaux. The blend at present remains 65% Grenache, 18% Syrah, 15% Mourvedre, and the rest Cinsault and Counoise. A strong effort for the vintage, the 2004 Senechaux has a peppery, garrigue, Provencal aromatic and flavour profile. It is medium to full-bodied with silky tannins in an undeniably sexy style meant for drinking in its first decade of life." (Robert Parker — The Wine Advocate — February 2007)

Joseph Phelps Insignia 2003

96: "One of the first, if not the first, of the proprietarily named Napa Bordeaux blends, Phelps Insignia has been one of California's greatest cabs for decades. This is their 30th anniversary bottling, and it's worthy of the tradition. Ultrarich and smooth, with a mouthfeel that's pure velvet, it's fairly thick in tannins now, suggesting cellaring. But it's huge in blackberry, dark unsweetened chocolate and spicy plum fruit, and will easily hold for a very long time. Best now, if carefully decanted, and through 2020." (Wine Enthusiast — March 2007)

Echeverria Cabernet Sauvignon 2004

86: "Solid and fresh, with full, generally clean berry aromas that are backed up by praiseworthy plum and berry flavours. It's a juicy wine with good tannic structure, and the finish is dry, toasty, and a little fiery. Nice for a moderately oaked, medium-bodied red." (Wine Enthusiast — March 2007)

Louis Jadot Bourgogne Pinot Noir 2005

**** (out of 5): "Jadot export manager Nicolas Dewe suggests this is the kind of Pinot Noir that's so classic you could use it to demonstrate teh variety in sommelier school. He's right. This has all the complex cherry fruit flavours you expect of Pinot. It's medium bodied and well structured with clean, fine tannins and it's versatile with food. Try it with salmon, tuna, chicken or lamb." (Rod Phillips — WineCurrent.com — April 2007)

Echeverria Sauvignon Blanc 2006

85: "Opens with inviting green apple aromas before delivering citric, lemony flavours on a surprisingly soft frame that isn't overloaded with scouring acidity. All this means the wine is ready to drink now; it has decent fruit with hints of lime and mineral." (Wine Enthusiast — March 2007)