($90) Deep, dark red-ruby. Slightly cooked plum and chocolate aromas, with hints of treacle and meat extract and some assertive spicy new oak. Soupy, syrupy palate steeped in prune, currant and raisin, nicely firmed by velvety tannins. Ultraripe, highly concentrated and very oaky, with some bright cassis and plum flavors giving some intensity and freshness to its otherwise dehydrated fruits.
Author: Jeremy Oliver
Issue: July/August 2003
Wine Advocate | Rating: 98
I have to wonder if this wine would not be even more extraordinary and close to perfection if it were aged in French oak. American oak is still the big deal in Australia, despite the exceptional success the more subtle French oak has had nearby at Clarendon Hills. The 1998 shows the aggressive toasty oak in the nose, but there is no doubt that is going to be completely absorbed in another 3-5 years of cellaring, given the wine's mammoth concentration and extravagant richness. The wine has a black/purple color and an extraordinarily sweet nose of black fruits intermixed with spice box, licorice, and a touch of pepper. A monster wine on the palate, and still uncivilized and too young to actually enjoy drinking, this wine should be at its peak by 2006 and keep for up to 2020 or so. A great vintage for Block 6 Shiraz.