quote:

Originally posted by Mimik:
[QUOTE]Nice note. I would not think your score is out-of-whack from the comments I heard about this wine.

Quick question: Is it a fruit bomb with or without finesse?

A fruit bomb with finesse, style and class. Easy to tell that this is a very well-made wine with nothing artificial.

Good too know, Danny K. I have 4 bottles in my cellar and I had consumed one accidentally when I was really drunk back 2 years ago so I still maintain I have not tasted this wine yet.

I also gave this a high score when i had it. Here is my TN

2002 Barossa Valley Estate Shiraz E & E Black Pepper (Australia, South Australia, Barossa, Barossa Valley) 12/23/2007 Seanr7 96pts
Poured into a decanter and left for 3 &1/2 hours then poured back into the bottle before taking to dinner. This is the best Aussi Shiraz I have had, Inky purple almost black color, nose of dark fruit and spice. This is a full bodied, mouth coating, teeth staining wine. Fruit, spice, hint of chocolate, and a finish that lasted over a minute, the tannins were a bit out of wack when first opened but after the long decant this wine was seamless. Seldom am I sad to get to the end of a bottle but last night I was very sad to see this wine come to an end. Have two more left and will not touch them for several more years, I can see that with age this wine will gain a few more points.

quote:

Originally posted by Mimik:
Good too know, Danny K. I have 4 bottles in my cellar and I had consumed one accidentally when I was really drunk back 2 years ago so I still maintain I have not tasted this wine yet.

High rating (95) from me as well...

"Absolutely no disappointment here; this ranks as one of my favorite Shiraz's of all... such a wonderful nose, flavor, and long finish. The E & E's are wonderful wines, I've had a couple different vintages, and have never been disappointed. They're in my Top Three as far as Shiraz is concerned."

• 2002 Barossa Valley Estate Shiraz E & E Black Pepper - Australia, South Australia, Barossa, Barossa Valley (7/9/2008)
  Splash decanted for 3 hours. Deep brooding purple. Almost black. The nose is of dark fruits, pepper and a hint of black cherry. The mouth feel is sleek and full flavored with those aromas now coming through on the palate. A bit of chocolate near the 45 second finish. Very enjoyable balance between depth and complexity. A fruity shiraz with finesse and elegance, this wine has continued to meld with a little age, and should continue to do so for several more years. (95 pts.)

Posted from CellarTracker

Enjoyed with D's family in Chicago, it was a huge hit with Shiraz lovers. No surprise there.

What is splash decanting?

Thanks.

quote:

Originally posted by godx:
What is splash decanting?
Thanks.

Splash decanting refers to the act of pouring the contents of the bottle quickly into the decanter (preferrably a wide bottomed style). Thus the wine 'splashes' as it hits the bottom of the decanter. The turbulent action allows more air to contact the wine, increasing the pace of oxidation (desired). Some people then swirl the wine vigorously or even give it a shaking. Of course, this is tolerable with younger wines. You wouldn't follow this procedure with an older, more delicate wine.

ok thanks... I think ive done this without knowing what its called...Open the bottle and pretty much hold it upside down and the wine splashes out...

good to know.

quote:

Originally posted by KSC02:

quote:

Originally posted by godx:
What is splash decanting?
Thanks.

Splash decanting refers to the act of pouring the contents of the bottle quickly into the decanter (preferrably a wide bottomed style). Thus the wine 'splashes' as it hits the bottom of the decanter. The turbulent action allows more air to contact the wine, increasing the pace of oxidation (desired). Some people then swirl the wine vigorously or even give it a shaking. Of course, this is tolerable with younger wines. You wouldn't follow this procedure with an older, more delicate wine.

KSC02-

I understand the concept of splash decanting, but is there any concern for sediment? And how do you know when the wine is too old to splash-decant?