I've steered away from Australian wines for years because of one Yellowtail shiraz (which shall remain named) for its disgusting flavour of cream soda. Pukeworthy and otherwise not warranting a review let alone an acknowledgement, Yellowtail shiraz will be used as a reference point to compare:
Wyndham Estate since 1828 bin 535 shiraz malbec southeastern Australia 2008 15.0% red wine.
Would this wine have been fermented with twigs, I suggest they'd be of the pine family. Wendeep detected mint, but why? On second swill I tasted fur; it even smelt of pelts. Wendeep insisted "It's the mintiest ever." She slyly noted mandarine orange, a bright red flag as far as I'm concerned. Too reminiscent of cream soda. But it is pulled off, and the myriad of flavours unexpectedly messy on the first sip blend nicely, if alarmingly furry. Probably go good with graham wafers, toaster waffles, candied prawns, coffee, celery, cupcakes, chinese food, etc.... Whereas Yellowtail shiraz might only ever taste remotely drinkable when paired with cream soda.
-J. Floorburn
1 comment:
ahhh furry...gotta love that flavor~ mmm
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