It would not be Christmas without an aged Claret. This 19 year old took the honors and I am sure glad I picked it. Wow, what a stunner. I did not take notes but recall the wine looked a dark shade in the glass with no signs of bricking. The nose was astounding- tobacco, leather, earth, steeped plums and cassis. On the palate this wine is at plateau. I cannot even describe the beauty of liquid elixir. It was layered with the tertiary flavors I had smelled plus a surprising dose of dark currants, cassis and cedar. The tannins are fully resolved at this stage of the maturity, sublime being a good descriptor of the mouthfeel. The finish was super long and gratifying. This wine was a home run and has rewarded my patience. I think it still has a few years of life, but like I said- it’s at peak now. I have 6 more bottles in the cellar, lucky me! You could pair this wine with an array of foods, but simply enjoying it on its own would be amazing. I have written about the ’01 Cos before, once in 2012 and then in 2013. I am upping my score to 95 for this $150 beauty and sticking with 5 stars. Salut….
It’s Thanksgiving today and I am opening some stunners tonight, this was the first red. Nearly black in the glass and opaque AF. This wine is blowing me away on the nose- cassis, tobacco, leather and the umami of dried mushrooms. On the palate this Bordeaux beauty is at peak. The primal fruit has given way to the most amazing tertiary notes that we can only hope to taste in mature wine. Earth, funk, leather, Maduro tobacco, rich cassis and a hint of tannins on the very back end. It is stunning, graceful, developed and powerful in a staid manner. I’m floored that this mediocre, hot vintage has held itself together for 17 years and rewarded my cellaring in such an amazing manner. 95 points for tonights bottle which is a massive step up from the last time I drank a Magnum of the stuff. You can read my original notes here. Not cheap, nor is it easy to find- at $150 for a regular size or close to $350 for the big boy. 5 stars with a drink now window. Yummm. Salut….
It was three years ago that I reviewed the 2006 Piggott Range Syrah from Clarendon Hills. I was blown away and am continuing to enjoy their wines. I bought a bunch of different wines from the winery and have been watching their evolution for some time now.
This time around this wine still shows a nearly inky black color, with no signs of aging. On the nose I get -“Oh my”. Seriously, my first whiff was heavenly. Thick plums, blackberry syrup and a touch of oak. It’s making my mouth water before I have even tasted it.
On the first taste- super smooth introduction to some delightful plums, cassis and blackberry pie. This wine is powerful, yet not jammy. I have always said that Clarendon Hills does Aussie wines in a French style, hence the name Syrah versus Shiraz on the label. The latter from Downunda usually indicates a big jammy thing. The Syrah style is more elegant, less in your face, but they can still be powerful wines- like this one. The extraction is near perfect here with lots of fruit, but not overly done. The mid palate is more cassis but with a touch of enticing heat popping up. The finish is a continuation of the black fruits with a touch of tannins. This wine is 11 years young and shows no sign of letting up. The transformation has begun and there are tertiary flavors starting to evolve. This wine has the backbone and structure to last a fair while, probably till 2030 in my mind. I’m serving it up with Filet Mignons and grilled leeks plus a creamed Kale dish. It would certainly rock a leg of lamb grilled to a pink center with a charred edge. I think this wine has improved and I am giving it 95 points, my previous tasting being so different! The pros range this one from 92-98, an amazing score. It’s currently running $150, which is an astronomical price, but it is a holiday weekend and I am grilling Filets! 5 stars because this wine is just so awesome. Salut….
I bought two Magnums of this wine many moons ago and was waiting for the right time… How about my birthday party. I opened and poured without decanting. I was surprised there was no sediment. The 2003 Bordeaux vintage was very hot and produced many short lived wines, and many wines that were very stewed in taste. The Pichon Laland from this vintage got a surprisingly high 95 points from several top critics. The drinking window suggested between 2014 to 2026. I am glad I opened my first bottle now, it is ready.
Cassis, leather, plum on the nose. On the palate lively tannins, tobacco, plum and an earthy component. The tannins are thoroughly in control of this wine, from beginning to end. The midpalate shows stewed plums and the finish has some lingering notes of more leather and plum. The fruit on this wine has made way for the secondary flavors sought after in aged Bordeaux. This does not detract from the wine, it only strengthens its pedigree by the fact that it will mature in such a way. I really enjoyed this wine for what it was and look forward to the next bottle, perhaps within the year. 90 points from me but 4 stars even though it will set you back $150 or so. We drank it before dinner, which was a whole roasted beef tenderloin. It would have rocked the meal, but we thoroughly enjoyed it with some appetizers of cheese and olives. The greatest part of the whole thing was the ability to pull something out of the cellar that I have had for over a decade, and watch it give others pleasure. Salut….