2010 Cockerill Vineyard Shiraz

South Eastern Australia, 13.5% ABV
$5 at the Berkeley, CA store

This young wine needs a bit of air, at least an hour, but then becomes soft and rich, with flavors in the darker red to medium purple berries, well integrated with acid of hibiscus tea and cranberry.  While it’s airing, it’s a bit rough and (to me at least) disconcertingly “fruit punchy” or “cough syrupy”, but it thankfully outgrows that phase.  The final flavors are of the sort you might imagine in black raspberry or plum candy.  For my personal taste, it could be a little more earthy or funky, but it’s quite good wine for the price.

Another good value from AW Direct.  It still amazes me that they can sell new imported wine that competes well in the Grocery Outlet.


One thought on “2010 Cockerill Vineyard Shiraz

  1. BargainWhine Post author

    This wine has also been at the San Pablo store since I wrote this review over 1.5 years ago. (Wines can move very slowly there.) For a couple reasons – I had thought it needed more age, and it was sealed with a Stelvin closure (screw cap) – I was curious about how it was doing.
    It decanted a clear, purplish dark ruby, with only slight tinge of bricking at the edge. However, the first sip was awful. There was a strong, unpleasant chemical component that I expect DLuber or grossoutwine could identify. Grossoutwine described reduction from tight closures here, and said that reduced wines usually had no problems with a little airing. Not so with this wine. While the lighter red to medium purple fruit components weren’t bad, at 2 hours, there was still some off taste and the wine overall was a bit rough. Maybe Stelvin closures also need to be stored on their sides?
    Obviously, this wine was made to drink soon after being made. I’ve also had screwcaps on the Scott Paul Audrey Pinot Noir, and they mostly have been fine except for a surprising amount of bottle variation.
    Anyway, there’s likely very little of this around still, but I can no longer recommend this wine.
    Later: Of course, right after I posted that, the wine suddenly smoothed out and darkened, showing plum, dark cranberry and spice, but still finishing with the bitter, acrid chemical taste.


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