The wine was a medium-dark purple with a nose of cedar, spice, and plums. Rich, concentrated flavors of toffee and spiced fruit blend with the small bite of tannin. At 1 hour 94. This kept getting better. At 2 hours 96.
Just one more sip.
Posts: 22253 | Location: NY | Registered: Oct 18, 2001
I don't believe the wine got any better after two hours. As far as the drinking window goes, I find it difficult to predict. Based on the two hours needed, I guess this wine will continue to improve for 4, maybe 5 years, and hold for plenty more. I believe Parker said its anticipated maturity was until 2017, but I'm not sure.
Just one more sip.
Posts: 22253 | Location: NY | Registered: Oct 18, 2001
Yes. A collaboration of Sarah and Sparky Marquis of Australia and California importer Dan Philips of the Grateful Palate, who specializes in a lengthy portfolio of great tasting Australian wines.
Cheers! And remember: Life's too short to drink bad wine.
Posts: 4425 | Location: New Orleans | Registered: Oct 25, 2001
I had my first bottle of this last night. It was decanted for 2.5 hours, and consumed over the next 2 hours. A couple of observations: 1. I popped this bottle with a CO2 opener. The cork slid up, but not quite all the way, so I pulled up on it. I was rewarded with chunks of "Sparky Sludge" sprayed all over my face, shirt, walls, ceiling, etc., much to the delight of my 3 and 4 yr. old daughters. Seriously, the texture of this stuff was sludge-like. 2. When I served this, I used both the Riedel Vinum Syrah glass as well as the Riedel Extreme Bordeaux to see if the taste was different. I have no affiliation with Riedel, and I also use the Lenox Grand Tuscany Bordeaux and Burgundy glasses, but let me tell you, there was a HUGE difference between the syrah and bordeaux glasses. The syrah glass blew away the bordeaux glass, which made the wine appear almost aromaless. Mrs. Mci was in full agreement, and now think she is no longer PO'd that I bought these. If you drink a lot of shiraz/syrah, make the investment.
We both really enjoyed the wine, and found blueberry, chocolate and spice notes predominate. I peg this at about 94 now, with room to inch up a bit in the future
Soooo, other than that Mrs. Lincoln, how did you enjoy the play?
Posts: 1067 | Location: Pittsburgh, PA | Registered: Nov 01, 2001
I purchased 6 S9 this year and took one to a restaurant where I sent a glass back to the chef. I watched him sip and saw the expression on his face change. He left the open kitchen and came to the table to examine the bottle. The wine blew him away. He wanted to know where I got the wine. Anyway, the above notes on this wine reflect my feelings also. Does anyone know when the next vintage will appear?
Dick
Posts: 2027 | Location: Delaware | Registered: Jun 21, 2002
Dave - I'm still laughing with your kids over the "Sparky Sludge."
Thanks for the notes on the Shiraz/Syrah vs. Bordeaux glasses. I've been wondering about that and there does not seem to be any end in sight for this Syrah mania.
As the syrah glass is more "closed" than the bordeaux glass, my guess would be that the burgundy glass would be a further step down the food chain. That said, it sounds like an experiment is in order.
Soooo, other than that Mrs. Lincoln, how did you enjoy the play?
Posts: 1067 | Location: Pittsburgh, PA | Registered: Nov 01, 2001
TN: 2001 Marquis Philips Shiraz “9” Out of the bottle, it’s thick and absolutely opaque purple/black. I decanted for about three hours before we had it with dinner (southern Italian) out of slightly better-than-average “dishwasher” wine glasses. The nose showed tons of dark fruit and was almost port-like in its intensity. Obvious alcohol gave the nose (and palate) a degree of heat, but the sheer size and weight of the jammy blueberies, blackberries, plums, oaky vanilla, lanolin, and licorice aromas somehow seemed to balance it. On the palate, I got a similar range of flavors, with the nose and flavors changing every time I went back to the glass. The finish showed some more nuanced spice, bitter chocolate, and black pepper with firm but integrated tannins. A great big hedonistic full-bodied wine, but not just a monolithic fruit bomb. The complex, swirling aromas and flavors kept leaping from the glass and then lingering on the palate. Obviously, I liked it a lot. This was my second bottle out of the ten I bought last year at about $25/ea., and my notes are fairly consistent, although I rated it a couple points higher this time than I did a few months ago — mainly because the alcohol wasn’t as intrusive this time out. My rating: 94+ points (it could improve as the alcohol becomes even better integrated and some of the heat blows off…) and an A++ QPR.
Posts: 733 | Location: Ohio | Registered: Nov 13, 2001
This is a good example of the subjective nature of wine tasting. I found this wine a nice drink bt itself but overly extracted and flabby lacking any clear tannic backbone. Nice by itself on the deck but a complete and total failure when paired with food. You can have this stuff as I have a bottle full of Robitussin I can drink instead.
Posts: 796 | Location: Stow,Ohio USA | Registered: Jan 08, 2003
DaveMCI: you bring up an interesting point that I don't think I've ever discussed, that of the shape of the typical Bordeaux crystal glass. I find they don't really do anything for me no matter what I put in them....Cabernet, Syrah, or otherwise. Just about everything I put into a Riedel Syrah glass (of any grade) smells better than any other shape. The Syrah glasses are nice and tall and tapered, which facilitate vigorous swirling and the deep nose plunge, leaving a concentrated whiff at the tapered mouth. This even works for whites. Similar experience with you, or different?
jsmd: yes, a clear case of the subjective nature of wine.....and if I may expand, *all* of the 2002 MP's are like this (the degree is all that differs). I would consciously choose to not open any of my bottles of this wine with dinner, knowing in advance what I'm to expect. While I have yet to have a taste of this wine (I have a case but haven't opened one yet), I have a feeling it will be quite a bit more tannic than your 'lacking any clear tannic backbone' statement reflects. We'll see.
Coincidentially I am attending a tasting called "The Grateful Palate Tasting" here in Dallas next Thursday (23rd). All wines are supposed to be RB 90++.
I will make every attempt to stay sober enough to make postings the following Friday.... uh make that Saturday.
Posts: 742 | Location: Dallas, TX, USA | Registered: May 02, 2003
Preferred: They’re doing the same tasting this weekend (Saturday night) at the Tewksbury Inn for $50/pp. Attending winemakers include Wayne Dutschke (Dutschke), Trevor Jones (Trevor Jones), Robin & Heather Moody (Cape D'Estaing), Ben Barletta (ADW), Tom Adams (Brothers in Arms), Mike de la Haye Hare's Chase), Mark & Kim Longbottom (Henry's Drive/Parson's Flat), Colin Kay (Kay Brothers), Robert Fiumara (LillyPilly), David Hickinbotham (Clarendon/Paringa), and Sarah Marquis (Marquis Philips). Tragically, I can’t make it that night. But it should be an excellent event… Have fun!
Posts: 733 | Location: Ohio | Registered: Nov 13, 2001
Must be a similar deal if not the same. They are indicating that 30 wines will be poured and they name everybody on your list. They are only charging $29.50 here. That calculates to less than a buck per wine!
Posts: 742 | Location: Dallas, TX, USA | Registered: May 02, 2003
That calculates to less than a buck per wine!