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  • Weather

    15° C Overcast clouds
  • Wine average?

    90 Tb
  • Country Ranking?

    91
  • Region Ranking?

    8
  • Popularity ranking?

    229

7 different wines with 9 vintages

Highlights

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Wine Moments

Here you can see wine moments from tastingbook users.    or    to see wine moments from your world.

 Stuart Robinson / thevinsomniac.com, Wine Blogger (Australia)  tasted  1 wines  from  Silkwood Estate . In a tasting of  20 wines 

Ballandean Generation 3 Shiraz Cabernet 2014 / A 6 barrel blend of Shiraz and Cabernet Sauvignon - 80/20 - from the heralded 2014 vintage that honours the 3 generations of Puglisis that have contributed to what the Ballandean Estate represents today. I too am honoured to have been gifted this wine as a wedding gift and drink it shortly after the occasion of 1st anniversary. A wine of intensity and depth, new oak lingering long on the nose. It matures in 100% new French oak brrels, is minimally filtered and fined.


Viscous legs allude to the alcohol and intensity of flavour. Black fruit and minerally tannins combine with peanut husk like flavoids, it's a wonderfully harmonious wine, and for all its heft it feels more medium bodied than one might anticipate. 


A incredible depth of flavour that truly represents the contribution of the generations that make this family owned winery what it is. 94

8d 2h ago

 Andrew Graham, Wine Writer (Australia)  tasted  1 wines  from  Silkwood Estate . In a tasting of  11 wines 

Gundog Estate Wild Semillon 2022 / I don’t always love the balance on the Wild Semillon – it can look too sweet in some vintages, but better balance this year. As the name suggests, this is a different take on Hunter Valley Semillon, with a wild ferment and time on lees. It’s slightly herbal to start, which I wasn’t expecting. A bit of passionfruit thiol character too – you could almost pick it as being Sauv with that ripe juiciness. A slightly more generous palate but not sweet. The palate feels like good, riper, more textured appley Hunter Semillon. Acidity feels nicely balanced too. Hardly classic, but plenty of flavour in this modern white. Best drinking: now. 17.5/20, 91/100. 11.5%, $40. Would I buy it? Worth a glass.

12d 6h ago

 Ken Gargett, Wine Writer (Australia)  tasted  6 wines  from  Silkwood Estate . In a tasting of  29 wines 

Moss Wood Cabernet Sauvignon 2018 / 98 points  – The first boutique winery in Australia was Lake’s Folly in the Hunter Valley. Naturally, its wines quickly became ‘must-have’s’ for those few early wine-obsessed drinkers, who helped drive the transformation in the industry from ‘fortified dominant’ and ‘big producers only’ to what we enjoy today. There were others. Stuart Anderson’s Balgownie Estate was a winery where winelovers lucky enough to be on the mailing list would plead for a bottle or two. So too, Mount Mary. Virgin Hills, anyone? From the West, nothing personified ‘cult’ like Moss Wood. 


These days, some have risen and fallen. Others have stayed the course. We have wineries like Wendouree, Giaconda, Torbreck, Cloudburst, Bindi, Clonakilla and others. Indeed, just what makes, and what is, a cult winery today might make a terrific topic. Over to you, editor? 


Moss Wood. It might have been the famous 1982 and 1983 Cabernets from Cape Mentelle which really put Margaret River on the map, but the wines everyone wanted came from the tiny Moss Wood. It would be fair to say that it has had a few ups and downs over the years but in recent vintages, it has been right on its game, especially with its flagship Cabernet Sauvignon. 


Put simply, if you love Cabernet, whether it be from Bordeaux, the Napa, Margaret River or anywhere, Moss Wood Cabs should be on your radar and in your cellar.


The latest, the 2018, continues its recent run of hot form. 92% Cabernet, 4% Petit Verdot and 4% Cabernet Franc, it comes from a year the Mugfords, the caretakers of this wonderful estate, claim is a cracker (well, my words but you know what I mean). To be honest, claims of a great year in Margaret River tend to fall on deaf ears. When isn't it a great year there? The day a MR winemaker tells me they had a shocker, that is when I’ll listen.


One sniff of the black/purple liquid swirling in your glass and you know you are looking at a world class Cabernet. Blackfruits, mulberries, cedar, cigar box, coffee beans, dark chocolate. A wine with balance, intensity, elegance and astonishing length. The silkiest of tannins. A sweet core of floral notes and dark berries. The construction is immaculate but not in any way constraining. Sensational stuff. 


Sure, at around $150 a bottle, it is not cheap but compare it with the big guns from the Napa or First and Second Growth Bordeaux, against which it sits comfortably, and this is a steal. 


I looked at this last night and gave it 97. Today, it is an easy 98. Tomorrow? I’ll never know. 98.

1y 9m ago

 Andrew Graham, Wine Writer (Australia)  tasted  1 wines  from  Silkwood Estate . In a tasting of  21 wines 

Thomas Wines Elenay Shiraz 2017 / Famously the ‘lips and assholes’ leftover barrels blend for Andrew Thomas, but doesn’t look inferior. It tends towards the bigger end – more Kiss than Belford – but with a chocolatey bite. It’s just a little bit warm, and the alcohol sticks out a little too. Quality, if not the cohesion of the single vineyard wines. Best drinking: now to fifteen years. 17.7/20, 92/100. 14.5%, $55. Would I buy it? There’s others in the range I’d open first.

3y 1m ago

 Stuart Robinson / thevinsomniac.com, Wine Blogger (Australia)  tasted  1 wines  from  Silkwood Estate . In a tasting of  25 wines 

Howard Park Jeté Grand Vintage 2009 / The Burch family of Howard Park have released some sparklers before and from the looks of their website also some possible interests in Champagne. I've Natalie Burch to thank for a wee twitter conversation and for these samples that made there way across the threshold.


This Grand Vintage is produced from majority Chardonnay with a little Pinot in the mix - the fruit being drawn from vineyards in the Great Southern region. The wine is fermented in both tank and stainless steel, and being Méthode Traditionelle would see secondary fermentation in bottle.


Lively bead, fine mousse; a little autolysis derived character on the nose, fresh brioche and a little lemon butter. Fine aromas indeed, I was even picking up a little fresh sage too.


Entry shows a wine with delightful toastiness, lees derived depth - it spends 36 months on lees - and a mineral quality. Further, there's a little burnt butter, lemon rind and a delightful textural quality that reminds one of lime brulee.


Has the complexity that comes with age and time on lees, gives the wine depth and length of flavour. Excellent for the price I'd suggest. 92

3y 9m ago

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