Clarendon Hills Shiraz Astralis Vineyard Clarendon 1999

document.getElementById("NoProductImage").innerHTML = ""; Robert Parker 92 points!Showing better than when I tasted it for the Wine Advocate- the wine seems to open a bit- but is still backward. A saturated purple color offers up concentrated blackberry fruit intermixed with licorice and barbecue spice. The wine is large-scaled- very intense- with a multi-dimensional- layered personality. This wine should be at its best in about 7-8 years. Anticipated maturity: 2008-2025. eRobertParker Only (Feb 2002) Robert Parker Clarendon HillsClarendon Hills- 25 miles read more...south of Adelaide- was established in 1989 by Roman Bratasiuk- the owner/winemaker. Since its establishment just over a decade ago Clarendon Hills has had amazing success. Clarendon Hills has received excellent reviews from both critics and publications alike. From The Wine Advocate to the Wine Companion and Wine Spectator- to being named as one of Robert Parker's 'Wine Producers of the Year' in his newsletter Issue 108 - Clarendon Hills continues to impress. In August 2003- Robert Parker (Wine Advocate) names Clarendon Hills as one of Australia and the world's greatest wineries. The quality of Clarendons success can be attributed to a number of things. Firstly the age of the vines- the town Clarendon was established in 1845. Today many of the vineyards surrounding the winery are over seventy years old the gnarly and twisted bush vines are dry farmed and the grapes are hand picked. Secondly the soil variation and quality- the soil profiles of each winery are very different. This difference- from the rock and shale of Piggott Range to the heavy clay of the Clarendon Grenache Vineyard. Lastly Roman's dedication and philosophy to winemaking. His aim is quite simply to make wines equal to anything in the world. Special parcels of grapes are selected from old dry grown vineyards in the Clarendon- Blewitt Springs and Kangarilla sub regions of South Australia. All the vineyards are within six kilometres of the winery- about forty kilometres south of Adelaide. All grapes are hand pruned and hand picked. The juice is fermented using natural yeasts. The reds undergo a warm fermentation (up to 32°C) and an extended maceration. All the pressings are returned to the barrel (100% new if required). All the wines are matured in imported Burgundian barriques. The wines are then bottled without fining or filtration to capture the individual vineyard character. There are now fifteen single vineyard wines and they are 100% varietal. The above techniques are used to produce rich complex wines that will age very well in the cellar and also will complement food extremely well. The aim is to make these wines equal to anything in the world. www.clarendonhills.com.auAstralis"The exotic- highly perfumed- concentrated- massively structured- rich and complex single vineyard Clarendon Hills Astralis ("pertaining to the stars") derives from 35 to 70 year old dry grown vines planted on a complex mixture of clay- ironstone and gravely soils. A laissez-faire wine making philosophy is central to style allowing the wine to speak of its origins. Fermentation takes place with natural yeasts in an open stainless steel tank. The wine is matured in 100% new French oak barriques for around 18 months before bottling without filtration. This is a contemporary Australian classic with strong regional definition and long term cellaring potential. In recent times it has transcended the cult wine scene bringing extra dimension to the Australian ultra-fine market." Andrew Caillard MW    (hide)

October 2008

Rating: 16/20 - As reviewed by Jancis Robinson Blackish crimson. Ripe, fruity and evolved on the nose - perhaps not as noble or fine as some of the others but very much more drinkable! Yet the saltiness overwhelms everything else - this is medication rather than wine! Finishes very suddenly.

The color is very dark blood red, almost black with just a little hint of purple. There is an immense variety of aromas greeting you when you first sniff this wine. Black cherries, blueberries and plums. There is an overriding sensation of earthy, mushroom like characters and more lifted aromas with licorice bark, coffee and vanilla. There are some hints of other spices as well with some nutmeg, cloves and fennel. All of this and more follows on the palate. As well as the flavors that are described on the bouquet there are also some sweet toasty new oak characters which are quite prominent at the front read more...of the palate. Then you taste the fruity components and finally all the spicy and other complexing factors. The overwhelming impression you get from this wine is the multitude of different levels it works on, with its scope massive and all encompassing. You simply have to lay this wine down for many years. The flavors swirl around the mouth and are a joy to behold right now, but it needs at least a decade and will peak soon after that period, but then it will have a long window for optimum drinking, simply because the weight and density of the fruit and other flavoring components. It will probably drink well for a further 10 years. At the moment if you need to open a bottle to see just how good the wine is, serve only aged piquant cheese, either Reggiano or aged cheddar style. It is too intense and grippy to match up with an entree at this youthful stage.    (hide)

WA 92 (2/2002): Showing better than when I tasted it for the Wine Advocate, the wine seems to open a bit, but is still backward. A saturated purple color offers up concentrated blackberry fruit intermixed with licorice and barbecue spice. The wine is large-scaled, very intense, with a multi-dimensional, layered personality. This wine should be at its best in about 7-8 years. Anticipated maturity: 2008-2025.

October 2008

Rating: 93/100 - As reviewed by International Wine Cellar

Rating: 95/100 - As reviewed by Wine Spectator on 06/15/01