Winery - Philip Shaw
* Expert NoteJanuary 12, 2012
This softly structured, user-friendly Chard boasts prototypical barrel-fermented notes of cashews, buttered toast and grilled peaches, carried along by a full-bodied, lush mouthfeel. Finishes long, with well integrated oak. Drink now.
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* Expert NoteJanuary 12, 2012
Smells like sand, gravel and Meyer lemon zest. The feel is dry, smooth and crisp, with some unctuousness—pretty different from most Aussie Sauvignons, to be sure. The texture is the salient feature here; if you’re one who prefers bright SB fruit character, this wine’s dust, citrus pith and hay notes might not satisfy.
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* Expert NoteJanuary 12, 2012
A bit on the lean side, and with some drying tannins on the finish, this is one wine in the Philip Shaw lineup that’s less than impressive. Cola and earth notes overshadow the black cherry fruit, and there’s a slight menthol edge to the flavors.
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* Expert NoteJanuary 12, 2012
Mostly barrel-fermented in French oak, this is a smoky, nutty Chardonnay that successfully integrates the wood with pear and honey notes. The texture in the mouth is rich and layered, ending long and tinged with roasted nuts. Drink now–2010.
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* Expert NoteJanuary 12, 2012
A ripe style of Sauvignon Blanc, with bold melon and fig flavors that blend in hints of nectarine as well. Not a herbal, grassy style, but one that shows plenty of ripeness and weight yet finishes with some chalky, minerally notes. Drink now.
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* Expert NoteJanuary 12, 2012
Only contains 1% Viognier, so maybe the impression is subliminal, but there does seem to be a hint of apricot to this wine’s raspberry-blueberry fruit and cracked pepper. It’s medium-bodied, with firm acids but soft tannins on the finish. Drink now and over the next 8 years.
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* Expert NoteJanuary 12, 2012
Delicate and kind of ethereal at first, but seems to grow a spine the longer it sits in the glass. Aromas are of talc, vanilla and citrus; the palate feel reprises the dusty-talcy impression. A dry twist of lemon drop on the finish completes a very pretty picture. Imported by Cumulus Wines Inc.
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* Expert NoteJanuary 12, 2012
This shows a bit of Graves-like character, blending tobacco-leaf and smoky-cedary hints with black cherry and cassis fruit. Medium-bodied, this doesn’t have the lushness of many Australian wines from warmer regions, yet isn’t overly hard. Try in 2010. The blend is 43% Merlot, 34% Cabernet Franc, 23% Cabernet Sauvignon.
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* Expert NoteJanuary 12, 2012
A decidedly earthy wine, with cola and coffee flavors accented by hints of vanilla and cherry. It’s a bit chunky and lacking elegance, finishing with more coffee and dark fruit elements. Maybe it will improve with age, but it’s a bit of a gamble. Imported by Lion Nathan USA.
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* Expert NoteJanuary 12, 2012
Former Rosemount winemaker Philip Shaw is the leading champion of the Orange GI, which boasts higher altitudes and cooler night temperatures than many of Australia’s wine regions. As a result, his No. 17 features lightly herbal, minty aromas and flavors of cassis and tobacco, all framed by firm tannins. Try in 2011.
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