Wendouree 2004 Museum Release 6 pack.
This is a unique opportunity to secure yourself rare, bottle aged Wendouree wines from the 2004 vintage. Stock is limited!
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 for over a decade 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”.
In the Wendouree 2004 Museum Release 6 pack you will receive the following:-
1 x 2004 Shiraz
1 x 2004 Shiraz Mataro
2 x 2004 Shiraz Malbec
2 x 2004 Cabernet Malbec
To order this 6 pack PLEASE CLICK HERE
About each wine……
Wendouree Shiraz 2004
A straight Shiraz from 1919 Eastern vineyard plantings and 1893 Central vineyard bush vines.
Some interesting commentary by Andrew Caillard MW: “The spectacularly individual Wendouree Shiraz has remained true to its origins since Alfred Percy Birks planted the vineyard in 1893. The vines, still producing fruit, are derived from the original James Busby Collection via the Adelaide Botanical Gardens. Wendouree possesses an important cultural and historical identity. The winery is listed as an “indicative place” on the register of the National Estate. Roly Birks, who put up his winemaking boots after 60 vintages, continued winemaking at Wendouree until 1983. Lita and Tony Brady, now veteran winemakers of nearly forty vintages, purchased the venerable property in 1974. The integrity and heritage of Wendouree are remarkably preserved. This is very much a 19th century working winery. The wines are strongly recognisable with an emphasis on fruit power, concentration and weight. The tannin structures are tightly knit and incredibly muscular.”
Some reviews …
97 points Jeremy Oliver .. “Heady floral notes and suggestions of clove and cinnamon-like spices overlie a brooding bouquet whose aromas blackberries, blueberries, cassis and dark plums are tightly knit with fine-grained oak. Framed by firm, powdery tannin, it unfolds layers of searingly intense and slightly sour-edged, juicy plum and berry fruit backed by spicy, minty nuances and restrained oak. Very firm and astringent, but already very approachable, entirely natural and finely balanced. (19.3/97, drink 2024-2034+)
96 points James Halliday “More refined and intense than the ’03, with great strength of line, and excellent balance; the breadth of fruit flavours is slightly finer and more supple than the ’02, but not as intense. Drink by 2034″
Wendouree Shiraz Mataro 2004
A blend of Shiraz (76%) and Mataro (24%) from 1893 Central, and 1920 Eastern vineyard plantings.
Andrew Calliard MW says … “Wendouree Shiraz Mataro with its deep colour, blackberry licorice fruit and iron-fisted tannins belongs to a stable of wines which intensely articulate vineyard character, regional provenance, the personalities of winemakers present and traditional winemaking practice. The fruit is generally “bigger berried and medium bodied” compared to other blocks. However the particularity of house style remains a “constant” because of the high skin to juice ratio and the exceptionally high seed content in the fruit (especially Shiraz). Vinification takes place in open stainless steel-lined open slate fermenters, with regular plunging. The wine is matured in fine grained 20% new and used Seguin Moreau oak for 12 months.”
Review …
95 points Jeremy Oliver “Profoundly true to its terroir, this rustic, meaty, black-fruited blend marries intense, minty fruit with sweet oak and powerful, but pliant tannins. There’s a hint of menthol beneath its juicy aromas of blackberries, redcurrants and dark plums, while its open, loose-knit palate is both vibrant and concentrated. It’s long, finely balanced and integrated, with charming earthy undertones.”
A blend of Shiraz (88%) and Malbec (12%) from 1893 and 1898 Central and 1919 Eastern vineyard plantings.
Commentary by Andrew Caillard MW: “Vigneron Tony Brady believes his old vines, first planted in 1893, get to “seed maturity at lower Baumé levels”. Wendouree Shiraz Malbec, with plenty of blackberry/plum/mulberry and menthollike fruit, fine, rusty, almost unyielding tannins, is a strong, firm maturation style wine with plenty of lasting power. The wine is vinified in open stainless steel-lined fermenters, and matured for 12 months in 20% new and seasoned French oak. This is a house style that is true to its origins and heritage. It reflects “the reality of place; the wine has been made from the same vineyards for so long the characteristics don’t really change beyond the effect of vintage.”
Wendouree Cabernet Malbec 2004
This is regarded as Wendouree’s most structured wine. A blend of Cabernet Sauvignon (60%) and Malbec (40%) from 1898 and 1975 Central, 1920 Eastern and 1971 Western vineyard plantings.
Andrew Calliard writes … “In many respects the Cabernet Malbec is an old fashioned wine, yet it articulates vineyard character and maintains an unbroken continuity of style rarely found on the contemporary wine scene. The Malbec component, which derives from four blocks planted between 1898 and 1960, provides complexity and interest. Vinification takes place in open stainless steel lined slate fermenters with regular hand plunging. After draining the skins are hand shovelled into a traditional basket press. Maturation takes place in a combination of around 20% new and seasoned French oak. This is a profoundly individual wine with intense bright fruit, underlying maturation notes and firm but pronounced vice-like tannin structures.”
