2001 Shiraz Black Guts
Estimated value
Buying options
Tasting notes
Coffee, dark chocolate, earth and mushroom. This has aged really well, with long, musty complexity on the palate. The fruit is dried up, but has a preserved, porty sort of power to it. This is a great vindication of how well those 'Parkerised' styles can age, in fact. Long, balanced, authentic. (RH)
Critic scores
Average Score
Robert Parker
Richard Hemming MW, jancisrobinson.com
More reviews and scores
The estate’s prodigious flagship offering is the 2001 Shiraz Black Guts. Made from 35- to 40-year-old vines, and aged 30 months in a combination of new and old French oak and a bit of new American wood, it boasts a blue/black color as well as a fabulous bouquet of smoke, creosote, Asian spices, white flowers, and blackberry liqueur. Dense, full-bodied, and voluptuous, with fabulous precision, good acidity, magnificent concentration, and a fabulous finish, this is the kind of wine that only a handful of South Australia vineyards can consistently achieve. There is virtually nothing like it produced anywhere else in the world. It should drink well for 15+ years. Importer: Dan Philips, The Grateful Palate, Oxnard, CA; tel. (888) 472-5283
(aged for 30 months in American oak) Ruby-red. Aromas of roasted meat and oak, with a lurking note of asparagus. Supersweet, thick and concentrated, with gamey, truffley flavors showing a distinct asparagus vegetility. Impressively long and quite oaky on the back. An extreme style of shiraz : I find this style of shiraz more tiring to drink than the less expensive bottlings from this producer. (The Grateful Palate, Oxnard CA