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What's an aged Aussie Fruit Bomb taste like?

Old worlders go away!

And, no bad jokes about Nicole Kidman.

Being a longtime "sipper" and short-time collector, I'm a bit stymied by what I might expect out of some of the big Aussie Shiraz's I've been enjoying (Kilikanoon, Yangarra, Mollydooker etc. . .) with 10 or more years of cellaring as some notes recommend. The "duh" response would be to "just go taste some," but aged Aussie Shiraz is tough to come by locally, and it's easier to ask here for advisement.

Ex: The 2004 Kilikanoon Testaments that I've had this year are delicious, yet the WS rating recommends a window of 2010-2020.

With wines like Bordeaux and BdM, there's such a clear tannin dropoff, and amazing depth of flavor that comes with significant age that it's a no-brainer as to why the ageing needs to happen. With these Aussie Bombs, I'd imagine that the fruit will diminish with time, but with tannin levels and acidity that are not unpleasant in the least, why age? In other words, will the secondary phenolic complexity be that profound in a decade?

Thx!
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