This wine proved an able advocate for not evaluating wines on a “slurp and spit” basis. The bottle revealed itself as an unexpected blend of 60% petit verdot, 20% cabernet sauvignon and 20% merlot from Margaux. The very high percentage of the late ripening petit verdot was presumably a nod to the excellent weather conditions in Bordeaux in 2005. Personally, I think some of Australia’s warmer regions do justice to the petit verdot, so I wasn’t sure what to expect. My initial thoughts were surprise. Oak and white pepper aromas led to a thin palate that lacked a middle, with coconut and pepper flavours and acidity to the fore.
Then after about 20 minutes, perhaps the full moon was out, because something happened. A ripe and perfectly pleasant wine, with a nice structure sat on the table. I think this is a wine for decanting, food and maybe both. Though, in the end, the start was so bad that I remain a little unconvinced. 84 points (6.8/10)
Would I buy it having tasted it? No.