"All grapes are picked when physiologically ripe to obtain peak ripeness in terms of sugar and flavour. The grapes ar...Read more...
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Tight nose of mineral with blue and purple fruit and red berry. Flavors of spiced blackberry, blueberry and stewed plum. Also, cracked black pepp... Read more
Tait's 2010 Ball Buster, a blend of 77% Shiraz, 16% Cabernet Sauvignon, and 7% Merlot aged in American oak barrels. Opaque and purple-colored, it's... Read more
Wine stop $19.50 Read more
Food Pairings for Tait Ball Buster
Tight nose of mineral with blue and purple fruit and red berry. Flavors of spiced blackberry, blueberry and stewed plum. Also, cracked black pepper. Full bodied and rich. Nice crisp acid. Long and peppery. 92 pts. 2/16/13
Tait's 2010 Ball Buster, a blend of 77% Shiraz, 16% Cabernet Sauvignon, and 7% Merlot aged in American oak barrels. Opaque and purple-colored, it's a velvety mix of plum, berry, licorice, spice box, blueberry, and blackberry flavors. It should match well with any savory sauces and heavier meat dishes.
Wine stop $19.50
This is a lush, juicy Barossa fruit bomb, with big aromas of cherries and black fruits. Very nice notes of chocolate and spice. Altogether a terrific wine, and really good value at under $20 - drinks more like double the price.
Very nice Barossa. Lots of red fruit and chocolate.
WOW! I paid 18 US bones for this bottle. This is one hell of a good wine for any occassion and especially at this price. I let it decant about 30 mins before the drinking. The smell is pretty good. Very earthy and dark fruits. The taste to me: The front end is a bit lacking but but the mid-palate is awsome and the finish has some hang time... like a Michael Jordan slam dunk. it's very kick but! Tar, smokey, and very earthy. The lasting finish is dry and would go great with seared steak or grilled buffalo. I've had $50 bottles with not as much flare as this. For the price... it is truly a find and I recommended it highly! Cheers!
Delicious, started slow, but then bigger. Bold.
External Reviews for Tait Ball Buster
Glass-staining purple. An expressive, heady bouquet gives out candied red fruits, potpourri and Asian spices, with a smoky nuance gaining power in the glass. Rich but lively, offering vibrant raspberry and cherry-cola flavors and notes of allspice and star anise. Sweet and silky on a finish that keeps on with impressive tenacity and spiciness. This wine always delivers outstanding value.
Blended of 77% Shiraz, 16% Cabernet Sauvignon and 7% Merlot, Tait’s 2010 The Ballbuster gives a very deep garnet purple color and pronounced notes of spiced blackberries, blueberry pie filling and stewed plums with hints of freshly cracked black pepper and fenugreek. Very full bodied and richly fruited, it has a good line of crisp acidity lending lift and a medium to firm level of velvety tannins, finishing long and peppery. Drink it now to 2016.
Crisp and focused, with dark berry and licorice flavors accenting notes of white pepper and sage. Finishes with prickly tannins. Shiraz, Cabernet Sauvignon and Merlot. Best from 2014 through 2018.
A blend of 73% Shiraz, 15% Merlot and 12% Cabernet Sauvignon, Tait’s 2009 The Ball Buster provides a deep garnet color and aromas of blackberry preserves, prunes, mulberries and dried leaves with nuances of Indian spices and dusty earth. Full bodied and rich in the mouth, it has a high level of acid providing freshness to the generous fruit and a medium-firm level of grainy tannins, finish long with lingering notes of anise. Drinking now, it should remain good to 2015+.
Bright purple. Fresh blackberry and blackcurrant aromas are expansive and strikingly energetic. A deeply concentrated blend, offering sweet, sappy black and blue fruit flavors and refreshing spicy snap. The spiciness builds with air and carries through the persistent, floral-accented finish, which features silky tannins.
This perennial favorite is just as ripe and juicy as ever in the 2006 vintage, packed with full-throttle flavors of blackberry jam, black cherry and cassis.
Tait has been establishing a track record for hedonistically rendered wines at consumer friendly prices for several years. Previous vintages of this wine have been smash hits and the 2006 The Ball Buster is a lock to continue the trend. It is a 15,000 case cuvee, all of which was basket-pressed, a labor-intensive process not commonly associated with a wine in this price category. The wine is composed of 78% Shiraz, 12% Cabernet Sauvignon, and 10% Merlot aged for 12 months in used French and American oak. Purple-colored, it exhibits a classy bouquet of cedar, earth, tar, espresso, blueberry, black currants, and licorice. Supple, ripe and soft on the palate, this seamless, crowd-pleaser of a wine can be enjoyed now and over the next several years. It is an awesome value.
"All grapes are picked when physiologically ripe to obtain peak ripeness in terms of sugar and flavour. The grapes are de-stemmed into open fermenters, pH is adjusted and fermentation takes place over 7 days at a temperature of approx 24 degrees centigrade. Plunging and or pumping over takes place 3 times a day. The wine is then pressed using a Basket Press. Juice is then transferred to tank or Barrel to undergo Malo-lactic fermentation. Each batch is kept separate to determine on a year by year basis the quality of the fruit from that vineyard. All wine is racked and returned to barrel 2 to 3 times during the 12 month period to ensure a clean wine that does not need any fining or filtration."-Producer
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