Winery - Ross Estate
* Expert NoteJanuary 12, 2012
A blend of 40% Cab Sauvignon, 40% Cab Franc and 20% Merlot, this is slightly floral on the nose, but also a touch herbal and exhibits a bit of ash-like Cab Franc character. It does boast a creamy mouthfeel and plenty of ripe cherry fruit, so if you’re not averse to some green notes you may like this even more. Drink now–2015.
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* Expert NoteJanuary 12, 2012
Powerful oaking marks the aromas of this wine, which feature scents of toast, butter, cream and dill; the finish is likewise woody and dry. In between is a big-boned, cherry-flavored wine that lacks a bit of flesh. Still, the oak provides a sexy if somewhat superficial mouthful.
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* Expert NoteJanuary 12, 2012
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* Expert NoteJanuary 12, 2012
Like many Aussie Grenaches, this is a soft, forward wine that’s made for early consumption. But the alcohol is in balance with the juicy cherry fruit and the oak is well integrated, adding dried spices and a hint of chocolate without becoming overpowering. —J.C.
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* Expert NoteJanuary 12, 2012
Starts off cedary and meaty, then shows a ripe, developed side on the palate, with dates and plum pudding, a creamy, open-knit texture and supple tannins. This seems to be maturing rapidly, and is probably best consumed over the next several years.
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* Expert NoteJanuary 12, 2012
There’s an earthy, dark-humus character that comes through in many of the Ross Estate wines, and this Cabernet shows it as well, blending that with hints of green herbs, chocolate and cassis. It’s a bit coarse in texture at this young age; give it another year or two to settle down, then drink it over the next five to six.
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* Expert NoteJanuary 12, 2012
Musky spiced pear and melon aromas lead off, backed up by lush ripe pear and melon flavors. Finishes with a tasty blend of tart pineapple and peppery, clove-like spice.
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* Expert NoteJanuary 12, 2012
Classic Barossa style, with an effusive nose of vanilla, plums and rubber that leads to a juicy but crisp palate covered in a layer of velvety tannins. The medium finish offers up nice raspberry, plumcake and cracked pepper notes. Crying out for steak.
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* Expert NoteJanuary 12, 2012
Barossa fans should be seeking out the well-priced offerings from Ross Estate. This Grenache, from vines more than 80 years old, starts off with dark notes of coffee and plum, then gradually reveals dried cherries accented by hints of spice. The texture is creamy and lush, the finish mouthwatering and long. Drink now–2012.
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* Expert NoteJanuary 12, 2012
Despite its “unwooded” status, there are plenty of smoky, toasty notes—a hallmark of Oz Sémillon. Anise and grapefruit scents add depth and complexity. Flavors are broad and ripe-feeling, but there’s a persistent note of stewed peppers as well.
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