60% Cabernet Sauvignon, 19% Merlot, 15% Cabernet Franc, 6% Petit Verdot; 13% ABV
$5 at the Richmond, CA, store on 25 July
I thought this wine, a Bordeaux-style blend from a good wine region of Australia, looked very interesting. I decanted this wine off a small amount of sediment. I drank the dregs to get an idea of what the wine would be like, and it seemed highly promising: a huge nose and flavor of eucalpytus / menthol and dark purple plum. Unfortunately, and to my surprise, the rest of the wine did not deliver.
I thought it needed 2 – 2.5 hours in a decanter to fully air. The nose was still as strongly dominated by eucalyptus, with the fruit in the background. On the palate, the wine is quite light-bodied for these varietals, tasting of said plum, dark cherry, maybe cranberry, and mildly spiced earth / eucalyptus wood. The weakness of the fruit and a slight balsamic vinegar character to the acid makes me think this wine is past its prime, and I’m not sure how strong that prime was. Robert Parker’s vintage ratings chart (linked to near the bottom of the links on the right side of the page) lists 2011 as a particularly bad year in Barossa (79 / 100).
The saved single-glass, screwcap bottle was, to my surprise, not awful. It still needed some air to show the same nice eucalyptus wood aromatics, with the fruit a definite second. On the palate, the tasty wood and acid were indeed the main things; the fruit showed nice Bordeaux-blend flavors (red and purplish cherry, red currant), but was really quite weak. I had expected to go Thumbs Down on this, but the second day performance raises it to Drinkable, even if I’m still not that enthusiastic about it.