Not all Aussie reds are beholden to the big S.A. Shiraz style. There are plenty of examples of more refined reds, though you often have to look outside Barossa and Mclaren Vale. Unfortunately for our export market, the "dry port" styles have become synonymous with Aussie reds, and with their (understandably) waning popularity, the industry is going to have to work on a new strategy to renew interest.

At a dinner a few years back we tried a Parker rated 99/100 or 100/100 wine from a high profile Australian winery. It was interesting that the Vintage Ports we also tried had lower apparent alcohol and didn't look as sweet or cloying on the palate. The consensus was the wine was rubbish. I have no doubt that the well heeled, buying such a wine at $hundreds per bottle at high end restaurants in the US, were reticent to spend big on Australian wines again.

There are a handful of brands and importers who have such a close relationship with the press that they could serve up a Big Mac and Fries on a fancy plate, charge $300, and get rave reviews saying this is the next big leap forward in cuisine that is as good, or better, than a Three Star restaurant. At the very pinnacle of the wine market we have collectors who purchased big on these styles, and were bitten by the experience. It will take many years to win them back onside.

No, there are heaps of reds in Victoria under 14% - not so many shiraz, but plenty of Cabernets (Yarra Valley), Pinots (Yarra, Mornington, Bellarine, Gippsland), and rarer varietals (like the Italian varietals grown in the King Valley). Not many Tassie reds would top 14% either.

yes granted cool climate cabernet (as labelled) probably the exception but even then plenty at 14%+ (I wasn't referring to pinots)

At the very pinnacle of the wine market we have collectors who purchased big on these styles, and were bitten by the experience. It will take many years to win them back onside.

most well heeled that I know have reverted to the fine french burgundies and wouldn't touch a dry port or a tricked-up one that masks the alcohol to some degree

but, that doesn't change the instant gratification market which rolls on

Would that we could all afford fine red Burgundy. I love the stuff, but man it's an expensive habit! Have a little grand cru in the cellar, but with two young kids, a mortgage and a passion for Hifi, it's hard to justify $300+ a bottle these days.

Last weekend I sorted out our wine fridge and, with advice, identified several bottles that we really should be drinking.

This evening I opened a bottle of 1993 Penfolds Coonawarra Bin 128. Even though I decantered the wine it still had that slightly musty aged taste that I just do not enjoy. I have left it to try again tomorrow evening.

This exercise repeats previous experiences that leaves me wondering why I keep a few good wines for so long. I reckon I would enjoy them more if I drank them years earlier. I should add that I only have half a dozen aged wines. Most I just buy, drink and enjoy :-)

Once again no bloody emoticons available on the iPad.

This evening we tried a 2005 vintage of the same wine. What a difference. Smooth as silk. Great flavour. No musty aroma or taste. Interestingly it was a screw cap.

We now have only a few old wines in the collection and I won't bother keeping wines for any more than ten years again.

Yes, it's an annoying trend that traditionally long cellar wines are being produced to win medals early after release rather than to benefit from 20+ years underground.

Although having said that, I mind less these days, as the years mount up.

I had a few boxes of the 93 'Michael', and at the 10 year mark it was just about my favourite Shiraz. However, by the 15th year it was all over. Ditto the 98 Michael.

Consumed a 97 Wynns Michael shiraz last night. It had been cellared since release and the cork was unblemished with almost zero creep.

97 wasn't the best year for 'Michael' but this was very good. Very 'Michael' on the nose, well integrated and full of spicy fruit flavours. Although not as good as a 98 in its prime the 97 is drinking way ahead of the 98 now and still plenty of life left.

Edited April 20, 201213 yr by Art Vandelay

I use a 24 bottle Dome wine fridge purchased from Target, it seems to do a pretty good job.

I had a 1992 Rockford's Basket Press last night. Decanted it but it had little time to breathe before trying it (I didn't plan this wine - it was brought by a guest). Initially, it tasted fine but a little 'hot' and firey. Bottle temperature was probably 20 degrees, a little hot. 5 minutes in the fridge, plus 40 minutes of air and the wine was just glorious.

The cork was wet at the bottom, and some leakge for 70% of the cork. The cork split in two on opening (I suspect my corkscrew could be the culprit there, as it happened on a 2003 Yalumba Signature Series magnum last week - that was also a pleasant wine) but no cork was left in the bottle.

Benje, the older Basket Press Shiraz are great wines, though recent releases have left me a little cold. I remember the last of my 92's was consumed at Ying Chow with a mate of mine; lots of bull ants and chocolate bullets.

Art, you are correct about the current trend for early drinking 'show' styles, they rarely have the legs to go much past 10 years. Lunch todays was a 16 yo Allemand Cornas (Syrah) from the Rhone that looked gorgeous - 12.5% alc. Hey, vintage is over and us winemakers need a good drink.

Zammo, maybe you need to look a little down market (God knows I do!) - good Village Burgs are not that exprensive. My days of buying Grand Cru are certainly over at present prices. Even something like a Robert Arnoux Bourgogne gives 95% of the satisfaction. And I have consumed (in double blind tasting) alot of 'high end' Burgundy to know that price (and Cru classification) is often a shaky correlation. Unless Rousseau or DRC is on offer...

Yeah, already looking down market DRC. Village and the very occasional premier cru. Same with Bordeaux. Still occasionally buy Leoville Barton, but no other 2nds (and certainly no 1st growths). Have a great local importer who brings in heaps of great value stuff - very reliable.

Lunch todays was a 16 yo Allemand Cornas (Syrah) from the Rhone that looked gorgeous - 12.5% alc. Hey, vintage is over and us winemakers need a good drink.

Lucky ba....rd

I've been a closet fan of Lawsons Padthaway Shiraz for 10+ years after I first sampled the 94 vintage during a SA wine festival.

My favourite years have been 94, 98 and 2002. My stock of 2002 really began to shine about 2 years ago and is still drinking just as well but my stocks eventually started to look a bit thin. Then late last year I noticed that Dan Murphy's announced a cellar release of the 2002 vintage. They claimed that the stock had been in their climate controlled cellar since release, so I naturally jumped at the opportunity to buy another 2 dozen.

Well, was that a bad move or what. I've tried many bottles now and in each case the corks have been very saturated and the wine has none of the fruit characters and minty overtones that are typical of this wine. It appears that Dan Murphy's cellar has killed the Padthaway.

in wake of that experience I've just bought some 2004's and will sample one tomorrow at my BIL's 60th birthday.

Fingers crossed.

Edited April 21, 201213 yr by Art Vandelay

I've been a closet fan of Lawsons Padthaway Shiraz for 10+ years after I first sampled the 94 vintage during a SA wine festival.

My favourite years have been 94, 98 and 2002. My stock of 2002 really began to shine about 2 years ago and is still drinking just as well but my stocks eventually started to look a bit thin. Then late last year I noticed that Dan Murphy's announced a cellar release of the 2002 vintage. They claimed that the stock had been in their climate controlled cellar since release, so I naturally jumped at the opportunity to buy another 2 dozen.

Well, was that a bad move or what. I've tried many bottles now and in each case the corks have been very saturated and the wine has none of the fruit characters and minty overtones that are typical of this wine. It appears that Dan Murphy's cellar has killed the Padthaway.

in wake of that experience I've just bought some 2004's and will sample one tomorrow at my BIL's 60th birthday.

Fingers crossed.

fingers crossed also as this would be a bugger if it's passed - doubt that it's Murphy's cellars, but could be - 14.5" (labelled) a/v nuff said

ALW

Well, the 04 Padthaway was very good and very 'Padthaway' and still youthful enough for another 5+ years in the cellar.

We also consumed a Dead Arm 99, which was still drinking well, but only just.

Edited April 23, 201213 yr by Art Vandelay

This thread needs some photo's.

I have a relative small collection of Aussie reds (approx 250-260) mainly consisting of 96, 97, 98- most were purchased when living in SA.

Prized possessions are:

Wendouree 98 Shiraz

Penfolds 96/97/98 707's, 389's, 98 RWT & 96 Block 42, & 96 Bin 95

Henscke 96 HOG

Jim Barry 96 Armagh

Wynns 96, 98 Cab Sauv.

Wynns 96, 98 Michael & John Riddoch

Seppelts Dorrien 96, 98

P Lehmanns 96 Stonewall

Jasper Hill 98 Emily & Georgias paddock

A Kitchener Wine Cabinet ensures optimum temp & humidity for aging/storage. Most of the wines are now into the middle of their life with a few particularly the Wendouree, HOG & Bin 95 still in their infancy

Lucky enough to be invited to the National Wine Judging show in the ACT back in 05 & 06 took a couple of shots .

Anyway those photos I promised- enjoy

I've got around 500 bottles. Mainly...

Rockford BP, Wendouree Shiraz, Mt Langi Ghiran Shiraz, Clonakilla SV, Lakes Folly Cabernets, Yarra Yering DR2, Brokenwood Graveyard, Sally's Paddock, Melton Nine Popes, etc

Quaffers: Clonakilla Hilltops, Tahbilk Shiraz, Collector Marked Tree Shiraz, Rockford Rifle Range, Yarra Yering Gruyere, Turkey Flat Shiraz, Coldstream Hills Shiraz, Noon 12 Bells, Wynns Coonawarra, various CdR, Boojs,

And I'm a shocker for auctions and unusual wines.

Opened a Classic Clare 94 (JWTW) on Tuesday night and was very pleased.

It's now at it's very best and fortunately I still have a few more in the cooler.

Edited May 10, 201213 yr by Art Vandelay

Geez I only have about 170 bottles. I only drink occasionally but figure when I drink I want the good stuff.

Got quite a few different wines but there is big representation from the 3 wineries I'm on the mailing list for: Jasper Hill, Cape Mentelle and Zema Estate. All 3 are great wineries.

DS

I do not have the heart to drink the 15 or so bottles I have that date back to between 1976 and the early 1980's. They have value to me for the memories, and that is OK.

Although a couple of the 1983 ones I opened up about 8 years ago were still great.

On the other hand, the Reynella vintage ports I have going back to the same time are superb. Its just that these days I prefer whisky to port...

Now that I live in a house that has a proper cellar, I want to start to build up my collection. My cousin is a wine rep for Fine Wines Australia, so I think I'll pick his brain as to what purchases I should be making.

Only problem is drinking red wine tends to give me a headache, especially after a few glasses. And my partner doesn't drink red at all so that means if I crack a bottle open I have to drink the whole thing!

These first world problems can be quite tiring

Try drinking a glass of water prior to the glass (or 2) of red.

If you still get a headache you might be sensitive to the 221, 220 additives.

Red wine will keep for several days if refrigerated after opening and modern screw caps make it easy to reseal the bottle. You just need to warm the glass to room temp before consumption.

Mikizee, just Decant half your full bottle into a 375ml wine bottle, stick a cork in the half bottle and stick it in the fridge (red or white). Then you only need to polish off half a bottle at a time.

Managed to pick up a couple of bottles of the 2010 Basket Press today for a good price. In the cellar they go. 

Managed to pick up a couple of bottles of the 2010 Basket Press today for a good price. In the cellar they go. 

I remember buying that in the mid 90's for bugger all. Now it is a $$$ wine but still a great drop