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Musky/spice aromatic on the nose. Showing typical plumpness from the Grenache and some nice backbone and tannin from the Shiraz. Excellent acid structure which was a feature of the 05 vintage. Smooth, raspberry flavours on the finish.The 2005 wines all display beautiful bouquets, the common thread being the sweetness of perfume. The other identifying character is the plushness on the palate, almost Pinot-like in its smoothness and roundness but with more vigour and weight. And the colours deep and mature, crimson-robed
| Alcohol | 14,5 % |
| Biologisch | Nee |
| Onze tip | onze bijzondere aanbeveling |
| Wijn Categorie | Rode wijnen |
| Land | Australië |
| Produktie regio | Barossa Valley |
| Druivensoorten | Cuvée |
| Jaargang | 2005 |
| Restsuiker | Nee |
| Zuurtegraad | Nee |
| Inhoud (l) | 0.750 |
| Volgende jaargang | Nee |
| Wijnlandgoed | Charles Melton |
| Sluitingstype | Schroefdop |
| Smaak | ... spicery, naar aardbeien, naar peper/peperachtig |
| Wijnmaker | Charlie Melton |
| Wijngoed informatie | "Since the first vintage of Charles Melton Wines in 1984, this small Barossa Valley winery has gained both national and international recognition for its premium red table wines. The wines move from a light red, The Rose of Virginia, described by Anthony Rose in Londons Observer newspaper as, The Best Rosé in Australia, through to Australias premier Rhone-style red, Nine Popes. Charlie Melton also makes small quantities of Shiraz, Cabernet Sauvignon and Sparkling Shiraz, and is the only Australian producer of a vin-santo styled dessert wine, Sotto di Ferro. Charlie was one of the first to recognize the value and tradition of the Barossas old vineyard Grenache, Shiraz and Mourvedre. At a time when others were pulling out vineyards of Shiraz to plant more fashionable varieties, Charlie was convincing farmers to keep their historic vineyards. He was one of a small group of winemakers who helped retain the viticultural heritage of the Barossa. " |
| Wijnstijl | kruidig en vol |
| Druivenrassen | Grenache, Shiraz |
