Andevine Reserve Canberra District Syrah 2015
Great labels on these Andevine wines. Andevine is the brand of Andrew Leembruggen, ex-McWilliam’s Mount Pleasant and Drayton’s. Hunter all the way. This red, however, is from Canberra – which is a natural next step for any of the region’s winemakers looking for Shiraz in a difficult vintage.
Super polished style it is too. Juicy, warm raspberry plum fruit with that hint of Canberra scorched almond. It’s only mid-weight, but the ripeness and weight of that deep purple red fruit carries things forward with a punch, the hint of truffle a welcome complexity. Will only get better as the juiciness settles into the frame, if just a little warm. High quality wine. Best drinking: 2019-2029. 18/20, 93/100+. 14.5%, $45. Would I buy it? I’d go a few glasses at least, more in a few years.
6 Comments
Hello Andrew,
I have always viewed the use of the word “warmth” as a defect in red wine.
In my mind it is an excess of an element of the wine, therefore lacking balance which is a key of enjoying wine (if at least in my humble opinion).
Whenever I read the word “warmth” I steer well clear.
Am I wrong or right?
Best wishes
Colin
Mostly I’d agree. I’d give more latitude to styles like Grenache blends (Grenache needs to be ripe), but otherwise excess warmth is a fault for sure.
I clearly need to get my nuts in order. I think of Canberra Shiraz as toasted hazelnut instead of scorched almond.
14.5% does seems high for Canberra Shiraz. Not sure I’ve had one above 14%, and most 13.5% or so.
MichaelC
Or we’re both nuts.
My cooked nut context is about what I eat/cook with, and so roast hazelnuts don’t feature often. Could well be an apt descriptor.
On that note, I put raw pine nuts in a tomato thing the other day. Never doing that again.
My descriptors of nuts come from chocolate in the main!
Always need to toast pine nuts a little in a pan before use. I use them in pesto-type things.
MichaelC
Love the smell of cooking nuts – pine nuts especially.