Winery - Schild Estate
* Expert NoteJanuary 12, 2012
Not quite up to the standards set by the 2004, this is nevertheless an excellent Shiraz, full-bodied and lush. Blackberry fruit dominates the aromas, framed by vanilla and just a touch of dill. Folds in plenty of earthy complexity on the palate, plus hints of cola and coffee, making this more than a simple fruit-and-oak confection. Drink now–2015.
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* Expert NoteJanuary 12, 2012
Creamy-textured, full-bodied and showing a bit of warmth, this is lush and lavishly oaked. Chocolate, vanilla and plum flavors play major roles, with earthier notes, hints of spice and tobacco in support. Likely to mature quickly; drink now–2012.
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* Expert NoteJanuary 12, 2012
Aromas of coconut, mixed berries and chocolate burst from the glass, while the full-bodied palate shows dried cherries, chocolate and various other savory and spice notes. More crisp than tannic, suggesting consumption before 2012.
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* Expert NoteJanuary 12, 2012
Schild Estate is turning out a bevy of likeable, well-priced wines from the Barossa, including this lime- and mineral-scented Riesling. It adds honey and ripe citrus notes on the palate, then ends crisp, clean and refreshing. Drink over the next few years for its unabashed joyfulness.
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* Expert NoteJanuary 12, 2012
In recent years, Schild Estate is making a slew of tasty wines at consumer-friendly prices. Its 2006 Riesling is cut from similar cloth, offering obvious peach and tropical fruit notes that coat the palate. It’s a complex mélange of fruit that finishes with dry, mouthwatering flavors but without any strong sense of minerality.
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* Expert NoteJanuary 12, 2012
This is a big, lush, lavishly oaked wine that nonetheless pulls it all together with balance and elegance. Inky black in color, it leads with a blast of toasty, mentholated oak on the nose, backed by waves of blueberries and mint. Then the flavors call to mind dark chocolate and coconut, accented by almonds and the recurring blueberries. It’s creamy-textured and finishes long, with supple tannins that deftly dry your palate; they’re almost unnoticeable yet still provide structure. Drink now–2012, maybe longer.
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* Expert NoteJanuary 12, 2012
Fruit is sweet and little stewy, but tangy oak plays first fiddle, anyway. The nose is quite nice, with a nice biscuit-pastry note, plus some candied cherries.
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* Expert NoteJanuary 12, 2012
Honeysuckle and white peach aromas; the palate shows some citrusy verve. The flavors are light and the mouthfeel and finish quite dry. Just the thing for an aperitif, or to be drunk outdoors.
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* Expert NoteJanuary 12, 2012
A soft, cuddly Grenache-based (55%) blend, Schild’s GMS features red berry fruit with modest touches of cocoa and leather. It’s very supple and round, easy to drink on its own. Probably best now and over the next year or so.
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* Expert NoteJanuary 12, 2012
“Fronty” is an old Australian term for Muscat Blanc à Petit Grain. Originally planted for use in fortified wines, this still table wine comes across as a bit heavy and dull, despite having highly perfumed, citrusy aromas and similarly bold flavors.
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