Australia

Signed by David Powell 

99+ Points - Jay Miller (erobertparker.com) "The flagship 2004 Run Rig is 96.5% Shiraz and 3.5% Viognier with the Shiraz component aged for 30 months in a mixture of new and used French oak. Yields were a minuscule 14 hl/ha (about 1 ton per acre). Saturated opaque purple/black, it has a remarkably kinky, exotic perfume of fresh asphalt, pencil lead, smoke, pepper, game, blueberry and black raspberry. Full-bodied and voluptuous in the mouth, the wine is dense and packed, with amazing purity, sweet tannins, and a complex collection of sensory stimuli. The wine demands 10 years of cellaring and will provide hedonistic delights through 2035+."

The Robert Oatley Signature Series draws on a remarkable portfolio of vineyards nurtured by the winemaking talent of Larry Cherubino showcasing Australia’s most successful wine styles and regions. Bob Oatley’s mantra was that all wines should be a “darned good drink”, and the high quality Signature Series delivers immediate appeal, with satisfying flavours over an elegant frame. Each wine embodies the grape varietal and region in which it was grown. This wine is a soft, fleshy-textured Shiraz displaying blueberries and spice, supple tannins and stylish French oak influence.

97 Points - Stuart McCloskey “The bouquet is immensely appealing, offering scents of orange and rose blossom, orchard fruit, quince, spring flowers and a little citrus. More classical and missing those petrol aromas found in some Aussie Rieslings. Clearly, the wine is young, incisive but carries itself with much confidence. Bracing acidity is missing which allows the pure fruit flavours of apricot and tangerine peel to shine. Rose petal and jasmine (essence-of-Gewürztraminer) which is fascinating. The profile is pure, spiced and I love the dash of white pepper and phenolic grip on the finish. The finish is very long indeed and will develop for a decade or more in the bottle. I’m detecting some salt after a minute or two and more white pepper. Incredibly charming, thoughtfully produced and one of the most classical renditions of this varietal found in Australia. As ever Owen bottles unfined, unfiltered and untinkered…”

94 Points - Stuart McCloskey "As Robert Parker declared “Roman Bratasiuk is one of Planet Earth’s greatest winemakers”. Yes, the 03 Syrah is full-bodied however, Clarendon Hills is all about purity, the expression of terrior and vintage variation. With over a decade in the bottle the wine is now displaying wonderful meaty and smoky bacon fat characteristics along with ripe black fruits and a touch of pepper."

Robert Parker "The 2004 Syrah Liandra was fashioned from 100-year-old vines grown in clay and sandy soils. Its inky/purple color is followed by a big, sweet nose of creme de cassis, blackberries, tar, and hints of smoke and bay leaves. Full-bodied, opulent, and rich with low acidity as well as sweet tannin."

Exclusive to The Vinorium

Pinot noir shaped by terroir and season. Sheer, elemental nature. A story of terroir; five clones from across a single Derwent Valley vineyard make this a complex, aromatic, spicy style.

Raspberry, spice, bushland perfume, riberry, musk. Unbridled and fresh with fine, rounded tannins.

METHOD NATUREL: Cool climate single vineyard origin: Derwent Valley Tasmania 42.6°S Handpicked on a fruit day after the harvest moon Whole bunch wild ferment with gentle pigeage 2 months on skins, matured 12 months in old demi-muid Basket pressed, bottled unfined and unfiltered with perfect natural balance.

95 Points - James Halliday "A blend of all three single vineyards comprising 60% Derwent Valley, 30% Tamar Valley and 10% East Coast. A good combo with the same intense precision and length but the flavours seem somewhat bolstered, a sum of its parts perhaps. Lemon drops and zest, lemon saline, aniseed and lovely creamy, ginger fluff flavours across the palate from the lees. The acidity is electric and lights this up."

Gary Walsh (The Wine Front) "A blend of Tamar Valley, East Coast & Derwent Valley fruit. Well, this wine is, including a full laser show. Lemon rind, bread dough, wheatgerm, aniseed, cinnamon and white peach. Intense, precise, so much crunch and energy, chalk dust, green olive and brine, searing long finish. Drink while wearing sunglasses, and little else. That’s how pure and cool it is."

Owen Latta (Winemaker) "Quite a challenging vintage; a good start to the season followed by a long slow finish. Harvested early May, 12.8 Baumé. 5% whole bunch, indigenous yeast and no adjustments. 16-18 months in 4-10 year old barriques. SO2 added post Malo and prior to bottling. This wine took time to blossom but is now one of our favourites. Also Norman’s last solo vintage!

Our tasting note to follow...

Owen Latta (Winemaker) "A nice start to the growing season with good rainfall in winter and spring and then everything stopped in summer to become a warmer short season. Intense in the vineyard with extreme drought conditions causing low yields. Interesting fruit. The wines were very forward in their youth but showed potential for longevity. Nice to revisit this and think about the season."

Our tasting note to follow...

Exclusive to The Vinorium

96 Points - James Halliday "From a single vineyard in Karridale, hand-picked, whole bunch-pressed, fermented in French oak (20% new), mlf, matured for in oak for 11 months, plus 30 months in bottle. Karridale is in the southernmost (coolest) part of the Margaret River, but the youth of this wine is nonetheless amazing - as it has been in prior vintages. No single fruit flavour dominates, nor is the oak particularly obvious, it's just a very good chardonnay."