|Wine Maker:||Kym Teusner|
Good evening once again wine lovers. After coming off a special review from a cult winery, I think it is now best to look at some of the more “down-to-earth” wines that are from the current vintages. Tonight, I head back into the Barossa Valley and take a look at a Tursner wine. I am not too familiar with their wines and what to expect. Although the blub on the bottle tells me that this wine should be rich with a savoury edge a wine just like the person it’s named after Roger Bilmore a man well known in the Barossa with a split personality. I do have a bottle of their 2010 FG Shiraz, one of their Flagship wines and I purchased that because of the fantastic year 2010 was for Red wine. I have not come across any 2014 Shiraz from the Barossa yet, So I am hoping this wine can give me a yardstick as to what I can expect from the 2014 Vintage of Barossa wines.
So let’s have a look into this, the Bilmore Shiraz.
Colour: Deep purple almost bordering inky, with a plum hue.
Aroma: Rich stewed dark fruits, plum, nuances of dark cherries, mint leaves, liquorice and black pepper complete the outlay of the wine. The longer the wine is left in the glass the savoury characters start to make their way into the wine. What starts off as a bold fruit statement succumbs to secondary elements in the glass. This wine has rich fruit flavours that burst out of the glass. The aroma itself does not scream out anything overly complex, but they certainly do appear to make this wine feel big and rich showcasing that quintessential Barossa Shiraz vibe.
Palate: Medium bodied wine which actually showcases a lot more savoury elements than what come across on the nose. It’s a different beast altogether. There is the flavour of blackberry, but it is more the aftertaste of eating one rather than the initial sweet fruit that you would associate with eating a blackberry. There’s nuances of plum and cedar-wood that push into the mid palate that work with grape tannin to bring around a real double edged sword to the wine. I can taste oak and grape seed tannin working side-by-side to really subdue the fruit and kick this wine into a savoury zone. The acid in the wine rounds off this wine with an almost sour cherry finish with the underlying blackberry that we get from the start of the wine.
Thoughts: A real two faced wine. Like I said the aroma profile does not divulge the drinker what is in the glass and how it’s going to taste. I am surprised with this wine. I might think that something like this is not going to be to everyone’s liking. There is still some prominent oak that takes away some of the fruit balance in the wine and plays a little too heavily on this wine at the moment. If you put this wine away for a few years, the oak grittiness will calm down and there will be more balance to the wine which will promote more of the savoury elements that aren’t oak generated and also soften out with its fruit representation. All-in-all a decent wine out of the Barossa, but one that would not go astray next to some bold and slighty fatty meat dishes such as bangers and mash, or osso bucco. Maybe if you’re adventurous run it alongside some pork belly or a dense spag-bol. This is a real winter wine to accompany these dishes, as the fat in the meat will render away the tannin dominance in this wine to make it more pleasurable now to the drinker. However, if you like your wines to have a savoury and tannic vibe, then this wine will be right up your ally. Also if this is the case, you might want to have a look at some of the French Rhone’s and Bordeaux’s as they love to promote savoury characteristics in their wines.
Drink: 2018 – 2026
The SA Wine Guy