Description
The last time we had a look at this gem we were blown away! Drinking beautifully now!
The hallmarks of the extraordinary Wendouree wines to me are fruit power, concentration (more old world savoury fruit rather than overt sweet fruit – all wines are at 13% alcohol) and firm, tightly wound minerally tannins. All the hard work has been done for you here – the wines have been perfectly cellared and are drinking beautifully now .. with plenty of structure and life to reward cellaring into the next decade.
A bit of background …. The iconic and historic Wendouree vineyard was planted in the Clare Valley in 1893 and is renowned for its full bodied reds which are often described as “iron fist in a velvet glove”. Minuscule yields from ancient (many untrellised) bush vines of shiraz, cabernet sauvignon, mataro and malbec. Stephen George has been winemaker there since 1981 and described the vineyard as “…an incredible place – even in severe drought the vineyard is green when the rest of Clare is irrigating madly – the dry grown vineyard roots have burrowed down so deep over the years to find water and all the trace elements needed..” Andrew Caillard MW commented: “.. the wines are strongly recognisable with the emphasis on fruit power concentration and weight. The tannin structure are tightly knit and incredibly muscular”.
“Tony and Lita Brady’s spectacularly individual Wendouree Shiraz has remained true to its origins since Alfred Percy Birks planted vines in 1893. It is considered by many as one of Australia’s greatest Shirazes. The vineyard is tiny, with low-yielding, beautifully formed old vines, many from the original plantings. Low input viticulture, laissez faire winemaking and maturation in about 1/3 new oak allows the wine to speak of place. These are dense, strongly flavoured wines with beautifully intense varietal fruit, massive concentration and a hallmark muscular sinewy tannin structure. The overall mass of fruit sweetness complements the toughness of the wine. Wendouree Shiraz will age for a long period of time maintaining prominent tannin structures but evolving further complexity and interest.” Andrew Caillard MW, Langtons.
