The 2007 Parson’s Flat is a fragrant wine showing cherry and brambly fruit on the nose, mixed with Asian spices, drie...Read more...
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This is hugely aromatic with jammy ripe black fruits, leafy herbal notes and plenty of toasty, smoky, mocha scented oak. In the mouth this oozes po... Read more
Lush and complex, this bold wine is a great reminder that there is something realy special and unique to the Aussie fruit/terroir relationship. Da... Read more
Absolutely gorgeous! If you can still manage to find it, buy enough to squirrel some enough away for a while, but be sure to enjoy some now! Colo... Read more
Food Pairings for Parsons Flat Cabernet-Shiraz Blend Padthaway Shiraz - Cabernet
Editorial Reviews for Parsons Flat Cabernet-Shiraz Blend Padthaway Shiraz - Cabernet
This is hugely aromatic with jammy ripe black fruits, leafy herbal notes and plenty of toasty, smoky, mocha scented oak. In the mouth this oozes power with rich, deep, spicy licorice and coffee toned accents to the core of plum pudding and blackberry fruit. This very fleshy but the tannins do power through on the finish cutting it a touch short and leaving a toasty, oaky toned finale. This is big and in your face yet not completely over the top. 91pts
Lush and complex, this bold wine is a great reminder that there is something realy special and unique to the Aussie fruit/terroir relationship. Dark and seamless.
Absolutely gorgeous! If you can still manage to find it, buy enough to squirrel some enough away for a while, but be sure to enjoy some now! Color is intense, the aroma deep and layered. The flavor is rich and complex, layered like fine pastry. Tannins are firm and well-supporting yet lush and velvety, and the finish long and quite beautiful.
big black fruit, oaky, and delicious. I love the concept of a 70/40 cab shiraz. Great color and big bold flavor! Loved it.
velvety smooth with a buttery finish.
Undrinkable. Sickly sweet with chemically jam notes. Awckward, and either over the hill, or way too young.
External Reviews for Parsons Flat Cabernet-Shiraz Blend Padthaway Shiraz - Cabernet
Rich in texture, with a thick frame of spicy, sweet mocha of oak around a plump core of raspberry, blackberry and currant flavors, all mingling prettily on the long, round finish. Drink now through 2005.
This gorgeous effort, made by winemaker Kim Johnston, from vineyards owned by the Longbottom family, is a blend of equal parts Cabernet Sauvignon and Shiraz. It is a big, beefy, opulent red with fabulous crème de cassis-like fruit intermixed with notions of bacon fat, espresso roast, and sweet berries. This voluptuous, fruit-forward effort is a classic example of what Australia does best... deliver extroverted, super-ripe, lusciously-textured, nearly over-the-top wines that are thrilling to drink. This 2003 should age nicely for 7-8 years.
The talented team of Sarah and Sparky Marquis are the winemakers for this estate, which has produced some impressive offerings over recent vintages. This 1000-case cuvée offers up a deep ruby/purple color as well as a sweet bouquet of black currants, blackberries, smoke, and earth. It is a graceful yet big wine, with medium to full body, a seamlessness that characterizes most of the Marquis wines, and a long, lusty finish with beautifully integrated acidity, alcohol, tannin, and wood. Drink it over the next 7-10 years.
Medium ruby. Very ripe aromas of black currant and roasted plum. Very thick, almost syrupy on the palate, with flavors of dark coffee, crème de mure, kirsch and chocolate candy. Finishes deep, ripe and powerful, with a mouthcoating, viscous texture.
Rich and supple, with a fresh wet earth character that adds depth to the cherry and blackberry flavors. finishes with mouthfilling density, but a bit too much alcohol in the end. Best after 2008.
This blend of 65% Shiraz and 35% Cabernet Sauvignon from 10-year old vines cropped remarkably high for the resulting quality (4-4.5 tons of fruit per acre) represents a 700 case pleasure bomb. Although it is stunning, I am a little concerned about how well it will age given its forward style and cleverly crafted personality. Fashioned by brilliant winemakers Sarah and Sparky Marquis, and aged in both French and American oak (primarily new), it displays tremendous full-bodied, intense cassis flavors, low acidity, ripe tannin, and that tell-tale Sarah/Sparky seamlessness, opulence and voluptuousness. The inky/ruby/purple color is followed by a pure, alluring, enormously satisfying Australian red that may reveal even more complexity over the next 6-8 years.
From the same team (growers Kim and Mark Longbottom and winemaker Kim Johnston) that runs Henryandrsquo;s Drive, this wine is made in a similar style. Produced from 6- to 12-year-old vines, it is a blend of 70% Shiraz and 30% Cabernet Sauvignon aged in 100% American oak, of which 80% is new. It is an in-your-face, exuberant, flamboyant Aussie red boasting loads of espresso roast, toasty oak, blackberries, cassis, and licorice. Full-bodied, opulent, and voluptuous, with oodles of glycerin and depth, this hussy requires drinking during its first 7andndash;8 years of life, although it may last even longer.
The 2007 Parson’s Flat is a fragrant wine showing cherry and brambly fruit on the nose, mixed with Asian spices, dried herbs and background fennel characters. The palate starts with ripe blackcurrant fruit and has a fleshy and round palate from the Shiraz component. The Cabernet Sauvignon infuses in the mid palate with savory, leafy and forest floor characters and the wine finishes with beautiful long and fine tannins. This wine is ideally served at room temperature with hard cheeses and flavorful meat dishes.
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