2005 Evans & Tate The Reserve Shiraz

This is a superstar. It was my favourite red at the Sydney International Top 100 where I gave it a perfect 10 in the food and wine matching section of the competition. It won the trophy for Best Medium Bodied Dry Red. My comments there were 'spicy, cassis, blackberry, mulberry characters. A succulent wine with lovely balance and ripe fine tannins. With the lamb dish, it was finer, more elegant and even better balanced.' I've seen it more recently in a major tasting and once again gave it a gold medal. Here I noted its ultra-concentration, balance between substantial oak and tannins and the intensity of its fruit flavours and the seamless integration of those elements. I would prefer to give it some time to mature (say five to ten years with the right cellaring) but it does drink well now with the right food. At the Sydney International, it was paired with Jacqui Mason's Herb-crusted lamb tenderloins with gratin of courgettes - delicious.

Cost: $
45

Reviewed: 12 June 2009 

Comments

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