Hill of Gold Shiraz 2001

[njjchiro]

I am new to the world of wine and most especially to the "art" of describing what I tast, any constructive critisism will be greatly appreciated.

That said......Rosemount Estate Hill of Gold Shiraz 2001 purchased in a local wine store for $17.99. I had poured a generous amount into my glass and let it sit for about 15 min. The color was a dark ruby with a very slight clear rim surrounding the wine. My nose was struck first by a Peppery aroma which gave way to a fruit sensation, not quite sweet, but more like a ripe dark berry ( I coundn't begin to describe what type). It seemed to me that the aromas, though pungent at first, quickly fade to barely noticable. On first tast distinct fruit, slightly sweet, followed by a pepper finish. The sweetness seemed most prominant to the front of my tongue followed by what I thought was a rather strong tannic sensation mid mouth, that seemed to linger for quite some time(it brought to mind the sensation of black coffee or tea). I guess this sensation is what I've seen described on this board as mouth feel since it did feel as though it was "chewy". It did not seem to me to be nicly balanced as the fruit was very up-front then quickly giving way to the tannins. Still I enjoyed this wine and I think it may be better after a bit of "sleep".

Any comments from the "crew" would be appreciated

[Thomas]

All I can say is that, for someone new to wine, you gave a great narrative description.

It isn't uncommon for a beautiful aroma to subdue after fifteen minutes in the glass and from an open bottle. I always slap the cork back into the bottle between pours, in the hope that it helps retain some of the aroma (not to mention that if I knock the bottle over, it won't spill--that comes from having had to pour wines at major festivals).

[This message has been edited by foodie (edited 01-10-2004).]

[njjchiro]

Thank you Foodie, I've read many of your posts and have a great deal of respect for your opinions...

question, if aromas are sometimes lost in the glass or with an uncorked bottle, why would you decant a wine?

[Thomas]

Oh my, you have opened a can of worms!!!

I posted that it isn't uncommon for a wine to lose its aroma in the glass--it also isn't necessary either. It all depends on the individual product.

Some wines have a deserved reputation of being powerhouses that need aging. Those are the ones that are normally decanted, to air them out, which helps their powerhouse components to open up.

Generally, most wines need not be decanted. especially the ones produced to be consumed right away.

Some older wines (real old) might suffer from being decanted, since the oxygen that is introduced could make them die fast.

[winoweenie]

All I can say Njjichiro is look for the ghost-writing offer from big Bob any day. Well done. WW [img]http://38.118.142.245/ubb2/wink.gif[/img]