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Yalumba The Signature Cabernet Sauvignon Shiraz is made from 52% Cabernet Sauvignon, 48% Shiraz .
Encompassing everything the Hill-Smith family stands for and the perfect representation of Yalumba’s history and ethos, The Signature is a sentimental favorite. A classic Australian blend of Cabernet Sauvignon and Shiraz, the first vintage release of The Signature was in 1962. Since then, this outstanding wine has acknowledged more than 57 Signatories; people who have enhanced the traditions and culture of Yalumba.
Seductive and alluring florals, cool mints, red pomegranate with fine blackberry fruits and dark cherry aromas. The palate is delightfully generous with dark red cherry fruit that merges into ironstone tannins. A medium to full bodied wine with a long, flowing tannin profile.
Review:
A full-weighted, archetypal Aussie blend. Cabernet and shiraz, both from the Barossa. The top wines of Yalumba have undergone considerable refinement in recent years. The tannins, better managed; the fruit, more restrained; the oak, judicious. Here, an example. Fresh and lithe. Scents of anise, bay leaf and kirsch, with a nourishing core of beef bouillon. An expansive sweetness grows in trajectory, with a douse of menthol at the finish. Drinkable now, but best from 2025.
-James Suckling 94 Points
Ruby red in color, this Amarone Riserva offers dense and smokey aromas of dark cherries, raisins, chocolate, and anise, framed by fruity tannins and a spicy finish. With the level of complexity and balance that this wine shows, it will evolve beautifully for 10+ years.
Review:
Dense garnet, with a nose of walnut husks, toasted black pepper, sour cherries and ash. Smooth and soft on the palate, with a full body and ripe, silky tannins balanced by zesty acidity. Lovely fruit with an extremely long, nutty aftertaste.
-James Suckling 95 Points
Ziata Pinot Noir Russian River Valley is made from 100% Pinot Noir.
Vineyard Notes
Green Valley is tightly delineated geographically and climatically, and is the most consistent Sonoma Coast appellation in terms of soil, climate and flavor profile. Two factors, in particular, make it ideal for Pinot Noir. First, the predominant soil type is Goldridge, which with its excellent drainage and low fertility, curtails the vine’s vigor. This results in fewer clusters but of better quality. Second, its elevation and cool coastal climate mean a smaller swing between and day and night temperatures, and its overall cooler daytime temperatures allow for a longer growing season to bring out the full potential of the fruit.
Tasting Notes
This silky Pinot Noir opens with aromas of fresh strawberry, cherry, raspberry and plum, warmed by notes of spice, forest floor and cedar. The wine is fresh and balanced on the palate, with fruit and beautifully integrated oak flowing into a long, juicy finish.
Production Notes
This was the third year of drought, but well-timed watering in the vineyard ensured ample growth and cluster development. Rolling heat spells prior to harvest were kept in check by cool nights, courtesy of the nearby Pacific Ocean. This diurnal range resulted in a medium-bodied, juicy gem of a Pinot Noir.
Zombie Zin Zinfandel is made from 95% Zinfandel and 5% Syrah
Be careful if you go out at night. The Zombie Zin is designed to be consumed in hiding with the only friends you have left... post apocalypse.
The Zombie Zin is sporting a new label design with a torn look, that suggests a window into another world. The colors are more vibrant earth-tones and the capsule is a deep red.
The Zombie Zinfandel is very dark in color, almost a black-purple. The aromas are of ripe, dense black fruits and a hint of dried herbs. The flavors are complex and rich, sporting succulent blackberries, powdered cinnamon, cola and cherry jam. Just a hint of black pepper in the long finish.
The grapes for the Zombie are sourced throughout California, mostly from the dry, hot sandy soils of the Delta region and the Central Valley. The final blend benefitted from some inky Syrah grapes that came from the Central Coast. The wine was fermented in Stainless Steel and aged for about a half a year in American oak.
Pairs well with bloody BBQ meats, sinister soups with eye of newt, bubbly caldron of fleshy stew.
Zuccardi Finca Piedra Infinita Altamira is made from 100 percent Malbec.
Deep red in color, the Zuccardi Finca Piedra Infinita Altamira expresses great fruity character with notes of red fruit. Grand structure and acidity on the palate with mineral with notes of wet stone and graphite and a long finish.
Review:
Quiet complexity that needs time in the glass. While it is brooding and deep, there is also a perfumed, floral and herbal aspect that makes it so attractive and unforgettable, even at such an embryonic stage. Freshly crushed blueberries, dried licorice, decadent violets, crushed stones and ash on the nose. Satin-textured tannins on the palate, which are tense, chalky and seamless. Powerful and juicy with impeccable balance. A great, cerebral and intrinsic malbec from Argentina. You can drink now, if you want, but it is a wine that you’d want to keep for the next two decades. A real charmer, especially for the wine nerds. Buy this and try!
-James Suckling 99 Points
Showing 1111 to 1115 of 1115 (186 Pages)
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Justin Vineyards & Winery Isosceles Reserve is made from 86% Cabernet Sauvignon, 6% Merlot, 4% Cabernet Franc, 3% Malbec and 1% Petit Verdot
Dark, ruby/purple core with a medium intensity rim and moderately stained tears. Complex and very aromatic with black cherry, cassis, toasty vanilla, cinnamon, cedar, graphite, oak, dusty leaf notes, star anise and red licorice. Full bodied, with ripe black fruit of cherry, currant and berry with baking spice on entry. The mid-palate features sustained fruit with sweet tobacco, leather, vanilla and licorice, and mouth coating tannins that balance its full fruit character through a very long, fresh and beautifully balanced finish that evolves with a complex mix of fruit, spice and savory elements.
The 2016 ISOSCELES Reserve is a bold, but balanced wine that pairs nicely with rich meat dishes like slow cooked stews and braises, but shines beautifully with a simple grilled ribeye steak.
Review:
Clean lines of blackberry jam, charred toast and crushed slate make for a focused nose in this reserve blend of 86% Cabernet Sauvignon, 6% Merlot, 4% Cabernet Franc, 3% Malbec and 1% Petit Verdot. It is very dense and thick on the palate, where mocha, caramel, loamy earth and dark berry flavors align into an lusciously rich yet elegantly dry experience.
-Wine Enthusiast 95 Points
Thorn Clarke Shotfire Shiraz is made from 100% Shiraz.
Striking deep red-purple in color. A rich, voluptuous wine with aromas of blackcurrant and mulberries accompanied by notes of smokey oak and hints of cloves. The palate is filled with dark fruits and chocolate backed up by taut tannins and lingering oak.
Story:
When the Clarke forebearers discovered gold in 1870 at the Lady Alice mine in the Barossa goldfields, so began a family dynasty intrigued by geology. A fine legacy that is reflected today in the terroir of our vineyards. The Shotfire range immortalizes the Shotfirer's hazardous job of setting and lighting the charges in the mines.
Fran shares his story on how he discovered Thorn-Clarke:
"It was October 2001 and I was searching for and sourcing for Australian wines, as it was clear that Australia was going to become the "next big thing." After tasting about 100 assorted wines, I decided I liked the style of Barossa, Shiraz best - chocolate, cherries, mint and eucalyptus - so I started focusing on Barossa growers (years later, Barossa Shiraz would develop its reputation as the Icon Shiraz for Australia).
Late on a Thursday afternoon, the carrier delivered a beat-up box of 12 bottles from Australia, 10 of which were leaking. The box was from a guy named Steve Machin, who had just left Hardy's and was beginning work with the Clarke family on setting up a possible new brand. The samples were sticky and messy, but I popped the corks anyway ..... and I was glad that I did. The wine inside tasted like Christmas - mint, eucalyptus, camphor, and evergreen aromas. Great acidity, color, flavor and length of finish - very tasty. These samples were so good and so exciting, especially compared to what I had tasted prior, that I immediately called the number on the card. I didn't realize that it was a Perth number (Western Australia) and it was actually 3:00 in the morning. It turned out I was calling the residence of David and Cheryl Clarke, where a sleepy Cheryl answered the phone. I told her, you don't know who I am, but we are going to be doing business together very soon, and lots of it! After a few months of talking, faxing (yes, faxing) and sorting out the details, I began importing their wines.
That super-star wine from the busted box of samples is the wine we know today as Shotfire Shiraz. It was originally called Stone Jar, but fortunately we came up with a better name. Many years and vintages later, I'm still glad to be importing Shotfire Shiraz and other Thorn-Clarke selections .... and I'm still glad that Cheryl Clarke woke up for that phone call."
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