From an estate born of what seems equine wealth. Must admit never having been to a horse race, mystery to me. Victoria appears littered with horse breeding places involving considerable amounts of money. Hope it’s a bit more profitable than the struggle to make a small fortune in wine after investing a large one. Opens well after half an hour or so with clean, sweet sappy herbs and whole berry brightness. Gentle medium weighted core of savoury spices, bay leaf and red berries. Seems to isolate the good flavours in middle Victorian Shiraz without being over ripe or over oaked. The tannins are stem woody with fresh acidity tucked in nicely. Second day, the fruit gets a bit richer into plum flavours and a waft of retro nasal red fruit perfume. Touch of road tar on a warm day too. Made in a way that gets the best of the ingredients.
14% alcohol. Screw cap. $25ish.
92 solid points.
Despite the label, from Bendigo it must be Sheeerrrarrzzz. Early journeys to the wine country of Victoria in the late 1980s led to the softest of spots for the robust, sweet minty wines from Bendigo and Heathcote. Thirty years on and this is the best sort of memory aid. Spotlessly clean and pure. Waft of mint, suggestion of Oz forest, no more, dense with sweet ripe berries, somewhere between raspberries and blackberries, boysenberry perhaps? Dried cherry and a lick of fruitcake. Spiced nicely. The extraction and oak are gently applied letting the ripe fruit tannin and natural feeling acidity shape the wine. Power, not raw but softly insistent.
14% alcohol. Screw cap. $38 at auction, normal RRP is about $60, think I did well.
A blend of Shiraz, Cabernet and Tempranillo from Bendigo in Central Victoria. The photo above is another shameful steal of a background from Max Allen’s great book, The Future Makers, who succinctly describes Pondalowie’s wines as having ‘exceptional sturdiness of character’, no argument here. This is the cheapest bottle in the range but it could never be described as dilute or lacking. Heaps of dark blue and black fruit, a whiff of new leather, sandalwood and menthol power through the nose and imposing mouthful. Extracted like a long stewed pot of tea without the bitterness, just loads of furry ripe tannin and settled acidity. It’s sweetly resolved rather than developing any dusty bottle age. Those tannins deserve a piece of good Victorian grass fed steak. Max goes on to tell how the maker worked in the Douro and the satisfying depth here would look at home in that dusty valley. Such a good, deep drink, probably more for carnivores than vegans.
14% alcohol. Screwcap serves this so well. $20 or thereabouts at the time.