2017 The Peake Cabernet Shiraz
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Tasting notes
Inky magenta. A deeply perfumed, oak-tinged bouquet evokes black and blue fruit preserves, cured tobacco, incense and mocha. Alluringly sweet and expansive on the palate, offering concentrated blackberry, cherry-vanilla and bitter chocolate flavors braced by a core of smoky minerality. Finishes impressively long, with strong, spicy thrust, a resonating vanilla note and round, slowly building tannins.
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Jancis Robinson MW
Jancis Robinson MW
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Full cork-stoppered bottle 1,445 g. From a cooler year for the Clarendon Vineyard, planted in 1971. Chris Carpenter and Peter Fraser are said to be breathing new life into the property. 60% Cabernet Sauvignon from Blocks 315 and 316 and 40% Shiraz from Blocks 221 and 222 – the finest blocks on the estate apparently, picked on 6 and 4 April respectively. Aged for 15 months in 100% new oak. Just 120 cases made. Luscious fruit with black pepper and a saline quality on the nose. Composed and still a little tight on the finish but obviously very carefully made. Just a little minty at the moment but you could certainly enjoy it now. (JR)
The 2017 The Peake Cabernet Shiraz contains 60% Cabernet Sauvignon and the balance Shiraz, and this is the vintage that the late Yangarra winemaker Pete Fraser stepped in and made the Shiraz decisions. Here, the wine leads with an altogether different perfume. In place of the open-weave notes of blood plum and mulberry, we see a smoother, somewhat sweeter profile to the fruit: notes of cassis, bay, scraped vanilla pod and cedar. It sits differently on the palate, too. It is seamless and unbroken. The higher percentage of Cabernet Sauvignon can be blamed for a lot—in the very best of ways. 14% alcohol, sealed under screw cap.
Impressive and harmonious aromas here with such juicy and intense red-fruit flavors, as well as blueberries and plums on offer. The elegance and focus is impressive, as is the delivery of long, sustained and dense, smooth tannin. Integrated. Really works well. Drink or hold. Screw cap.