Type | Red | ![]() |
Origin | Australia | |
Description | Best's Great Western Shiraz Bin 0, Great Western, Victoria | |
Year | 2005 | |
Size | Standard | |
Bottle Price | £35.50 | |
Web Link |
Food & Wine match: Great with very hearty, robust spicy dishes. However for a change, try with lamb spiced with black and green olives and mustard.
Reviews:
“ Best’s Bin O Shiraz is sourced from four low yielding Concongella Shiraz blocks established in 1966, 1970, 1992 and 1994. Vinification takes place in open stainless steel fermenters. The wine is matured in a combination of 1/3 new and one and two year old French and American oak (barriques and puncheons) for around 12 months. In a declassified year some Thomson Family fruit (from some of the oldest Shiraz plantings in Victoria) can be included. Viv Thomson – 4th generation winemaker – believes that there are two types of wines, “talking wines and drinking wines”. This is a happy blend of both. It has intense mulberry blackberry aromas, background oak and loose-knit gravelly tannins developing further complexity with medium term cellaring.” Ref: Langton’s classified as "Distinguished".
"There’s a surprisingly elevated amount of vanillin oak here but if you give it time to breathe it settles into the wine nicely. It’s beautifully textured, perfectly ripe, washed with drying, leathery tannin and juicy-to-the-point-of-citrussy (and indeed floral) through the aftertaste. Plums, mint, redcurrant and leather - that’s the flavour profile. I was unsure of it at first but the longer I sat with it the more I admired." Campbell Mattinson, The Wine Front, Dec 2008
"Very closed and slow to emerge, this old-fashioned, finely balanced and very stable shiraz certainly needs time in the cellar. Its deep, minty expression of blackberries, dark plums, currants and dark chocolate overlies spicy notes of clove and nutmeg, with a whiff of menthol. Supported by a very fine-grained and dusty spine of firm tannin, it gradually unfolds a penetrative array of dark fruit and a slightly awkward oak extract that needs time to integrate." Jeremy Oliver, Apr 2008
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