2005 Greenock Creek Roennfeldt Road Shiraz
98 Points Robert Parker
”The 2005 Roennfeldt Road Shiraz is very deep purple-black in color. It presents and incredible array of pronounced spice, earth, floral and savory aromas: blackberry preserves, dried mulberries, coffee, grilled duck, vanilla, cloves, fenugreek, violets and dried rose petals plus some shavings of dark chocolate. Very full and very rich in the mouth, at 17.5% declared alcohol this is not a wine for the faint hearted. Though youthful it's already multi-layered and the opulent flesh is well supported by a good backbone of crisp acid and a high level of velvety tannins. The finish is very, very long. This Shiraz has great balance for the alcohol and although the wine leaves a bit of heat in the finish it neither overpowers nor detracts from the layers of complex flavors. Possessing the foundation and stuffing to age, it should drink well from 2014 to 2025+."
95+++ Points Phillip White
"This reminds me of the 1995 RR Shiraz I drank with Michael, Annabelle, and Doug Govan at The Victory Hotel last winter. Why? Because it's bloody confoundingly impenetrable. This monster ain't goin' nowhere. It smells like a hardrock quarry after a blast. The miners have unwittingly intersected an ancient underground drive timbered with oily jarrah, and blown it to smithereens. Now we walk through the ruins, and smell it. Ahhhhh! Boys' stuff! I'd love to go on about fresh fruit, but the fruit in here is so concentrated and withdrawing all you really get is the oil and grease the miners have spilled and then blown up. I mean, sure, there are hints of dried figs and dates and currants like you'd get out the back of the wedding at Qana, but whoever did this miracle let off the fireworks for effect but forgot to put the water in the winejugs. Blackpowder and carbide, licorice and aniseed are here, but fruit? One currant? Two? This wine is a freak. It has great acidity in a sort of a big old oiled leather pulley belt of a palate, and really fine dusty tannins, but forget fruit. You'll have to wait twenty five years for fruit. And it never seems like anything higher than, what alcohol? Sixteen? Fifteen? It IS made from grapes, I can assure you. But what manner of grapes are these? The only ones of this sort on Earth, that's what."
98 Points Robert Parker
”The 2005 Roennfeldt Road Shiraz is very deep purple-black in color. It presents and incredible array of pronounced spice, earth, floral and savory aromas: blackberry preserves, dried mulberries, coffee, grilled duck, vanilla, cloves, fenugreek, violets and dried rose petals plus some shavings of dark chocolate. Very full and very rich in the mouth, at 17.5% declared alcohol this is not a wine for the faint hearted. Though youthful it's already multi-layered and the opulent flesh is well supported by a good backbone of crisp acid and a high level of velvety tannins. The finish is very, very long. This Shiraz has great balance for the alcohol and although the wine leaves a bit of heat in the finish it neither overpowers nor detracts from the layers of complex flavors. Possessing the foundation and stuffing to age, it should drink well from 2014 to 2025+."
95+++ Points Phillip White
"This reminds me of the 1995 RR Shiraz I drank with Michael, Annabelle, and Doug Govan at The Victory Hotel last winter. Why? Because it's bloody confoundingly impenetrable. This monster ain't goin' nowhere. It smells like a hardrock quarry after a blast. The miners have unwittingly intersected an ancient underground drive timbered with oily jarrah, and blown it to smithereens. Now we walk through the ruins, and smell it. Ahhhhh! Boys' stuff! I'd love to go on about fresh fruit, but the fruit in here is so concentrated and withdrawing all you really get is the oil and grease the miners have spilled and then blown up. I mean, sure, there are hints of dried figs and dates and currants like you'd get out the back of the wedding at Qana, but whoever did this miracle let off the fireworks for effect but forgot to put the water in the winejugs. Blackpowder and carbide, licorice and aniseed are here, but fruit? One currant? Two? This wine is a freak. It has great acidity in a sort of a big old oiled leather pulley belt of a palate, and really fine dusty tannins, but forget fruit. You'll have to wait twenty five years for fruit. And it never seems like anything higher than, what alcohol? Sixteen? Fifteen? It IS made from grapes, I can assure you. But what manner of grapes are these? The only ones of this sort on Earth, that's what."
98 Points Robert Parker
”The 2005 Roennfeldt Road Shiraz is very deep purple-black in color. It presents and incredible array of pronounced spice, earth, floral and savory aromas: blackberry preserves, dried mulberries, coffee, grilled duck, vanilla, cloves, fenugreek, violets and dried rose petals plus some shavings of dark chocolate. Very full and very rich in the mouth, at 17.5% declared alcohol this is not a wine for the faint hearted. Though youthful it's already multi-layered and the opulent flesh is well supported by a good backbone of crisp acid and a high level of velvety tannins. The finish is very, very long. This Shiraz has great balance for the alcohol and although the wine leaves a bit of heat in the finish it neither overpowers nor detracts from the layers of complex flavors. Possessing the foundation and stuffing to age, it should drink well from 2014 to 2025+."
95+++ Points Phillip White
"This reminds me of the 1995 RR Shiraz I drank with Michael, Annabelle, and Doug Govan at The Victory Hotel last winter. Why? Because it's bloody confoundingly impenetrable. This monster ain't goin' nowhere. It smells like a hardrock quarry after a blast. The miners have unwittingly intersected an ancient underground drive timbered with oily jarrah, and blown it to smithereens. Now we walk through the ruins, and smell it. Ahhhhh! Boys' stuff! I'd love to go on about fresh fruit, but the fruit in here is so concentrated and withdrawing all you really get is the oil and grease the miners have spilled and then blown up. I mean, sure, there are hints of dried figs and dates and currants like you'd get out the back of the wedding at Qana, but whoever did this miracle let off the fireworks for effect but forgot to put the water in the winejugs. Blackpowder and carbide, licorice and aniseed are here, but fruit? One currant? Two? This wine is a freak. It has great acidity in a sort of a big old oiled leather pulley belt of a palate, and really fine dusty tannins, but forget fruit. You'll have to wait twenty five years for fruit. And it never seems like anything higher than, what alcohol? Sixteen? Fifteen? It IS made from grapes, I can assure you. But what manner of grapes are these? The only ones of this sort on Earth, that's what."
