Reviews

2003 Vineyard Blend

Paul Ippolito, March 2006

A deep crimson purple, it is full of luscious upfront ripe spicy fruit that is persistent and delivers with potency. Smooth silky tannins complement the fruit and produce a well rounded and balanced as well as approachable wine. Eminently drinkable with a good future ahead of it. I enjoyed this stylish red wine with gourmet pizza.

Huon Hooke, Good Weekend The Age Magazine, 8 October  2005

“Pondalowie makes only red wines and quantities are small.  But every single ’03 is a ripper:…the Vineyard Blend is a bold, straightforward, fruit-driven, raspberry/herbal red with a lacing of mint.  All are screw-capped for consistency and freedom from cork taint.”

SILVER MEDAL– Federation Square Victorian Wine Show, August 2005.

Paul Ippolito, The Bendigo Advertiser, June 2005

“Any gorgeous label on a wine bottle is pretty much guaranteed to get me in. Not that I am shallow because I still expect performance from its contents. But those marketing people are so damn clever aren’t they? This Bendigo blend of red grape varieties delivers the goods really well and doesn‘t just rely on its sexy label. A lovely deep crimson purple, it is full of luscious upfront ripe spicy fruit that is persistent and delivers with potency. Smooth silky tannins complement the fruit and produce a well rounded, balanced as well as approachable wine. Eminently drinkable with a good future ahead of it. I enjoyed this red with gourmet pizza and kept the empty bottle at home for days afterwards, admiring the label repeatedly! (Yes, which is a bit of a worry). Priced very well at about $17 ”

Australia‘s TOP 100 Wines, Philip White, The Adelaide Advertiser November 2004

“Take that juicy, sweet, concentrated cool–climate Shiraz from Pondalowie‘s Shiraz Viognier – replace the vio with elegant, leafy Cabernet, then add the polished Spanish leather and slightly feral tannins of the Tempranillo, and you get this profound sleeper for a quite boisterous food. You will do best if you let it assimilate a while in a good cellar, but it would be fine right now with spaghetti in a tomato sauce with black olives. 93 points.”