Winery - Passing Clouds
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* Expert NoteJanuary 12, 2012
This big, rugged 60-40 blend may dry out if cellared too long, so drink it young with rare beef to help tame the substantial tannins. Smoke, dried-herb and black-currant flavors should mesh nicely with your next roast. —J.C.
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* Expert NoteJanuary 12, 2012
A product of organic viticulture and American oak, the wine’s scent and flavor are mainly blackberry with touches of chocolate, smoke and spice. The palate experience is good except for some unresolved coarse tannins. This is a solid Shiraz that needs just a little more time.
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* Expert NoteJanuary 12, 2012
For consumers used to Barossa-style Shiraz, this will prove an interesting diversion. The aromas and flavors are crisper and spicier, ranging from floral notes and blueberry to star anise and stone fruit. It’s round in the mouth and lushly textured, yet not unstructured, suggesting 10 or more years of ageability, although it is delicious now.
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* Expert NoteJanuary 12, 2012
A bold, fruit-driven style of Shiraz, but one that doesn’t sacrifice complexity, as it retains hints of earth and spice that give its brambly blackberry flavors even greater appeal. At over 15% alcohol, it’s a big wine, but there’s no detectable heat, and the coffee-tinged finish is long and dusty. Drink now–2015.
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* Expert NoteJanuary 12, 2012
Like the 2003, this is a big, no-holds-barred Shiraz. The 2005 is packed with cassis and blueberry fruit, framed by chocolate and vanilla notes and finishes with plenty of spicy complexity and some slightly rough tannins. Drink 2010–2020.
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* Expert NoteJanuary 12, 2012
Medium-full in the mouth, with a long, oaky finish, this Shiraz offers predictably oak-derived cream and vanilla notes on the nose and on the palate. Juicy fruit flavors were lauded by some, and compared by others to black cherry gelatin. An easy quaff, but nothing to ponder by the fireside.
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