Nose An assortment of gamey scents (to remind of
an Italian salumeria!) – cured venison, sweet smell of bresaola, and
finocchiona (salami with fennel seeds).
Not to preclude the local – a suggestion of kangaroo prosciutto, yet a
definite assertion of the red dust of regional Coonawarra.
Redcurrant – crushed raspberry/cherry pip and a dried herb crustiness – thyme flowers?
Certainly quite a bit arising from the glass ... Coonawarra complexity!
Palate Medium-bodied – well-proportioned, yet not big. Layered.
Appetising, juicy ... laced with cracked black pepper, red spices (Hungarian paprika) and caraway.
A skerrick of (cherrywood) oak and brick-dust tannins – verging on chalky
Fruits evident, yet the savouries beckon greater attention (glazed meats, green olive, capers).
Yet another manifestation of the flavours and structure of
cooler-climate French oak-matured shiraz ... channelled via a Penfolds