2004 Vineyard Blend

James Halliday Australian Wine Companion 2007 Edition

RATING 94 Vibrant purple-red; an unlikely marriage, but a successful one; supple and smooth medium-bodied black fruits; balanced tannins, good oak. Cabernet/Shiraz/Tempranillo. Screwcap. DRINK 2012

Jamie Goode, The Wine Anorak, February 2006

Cabernet/Shiraz/Tempranillo. Really nice open, spicy, fruity nose leads to a rich, spicy, juicy palate with good acid. Quite intense with lots of fruit. Tasty. Very good+

Max Allen, The Weekend Australian Magazine, July 8-9 2006

“…At the cellar door recently, I tasted all the wines and was again impressed by the general standard. These are dense, firm but elegant reds, with that unmistakable central-Victorian eucalypt twang. Many are great value too; the deliciously approachable, black-fruity 2004 Vineyard Blend (cabernet, shiraz and a splash of Tempranillo) is only around $20…”

Dave Worthington, Tinto y Blanco, July 20th 2006

I have written about how good the wines being made at Pondalowie are, so I won’t harp on about that. This wine is a blend of Cabernet, Shiraz and 20% Tempranillo and sees some time in american and french oak. The addition of tempranillo to the classic aussie blend really works well if this wine is anything to go by. A nice nose of mulberry, a bit of cherry and toasty oak. Medium bodied and savory in the mouth, the wine is really well balanced and satisfying. Really good fruit, tart cherry and mulbery fruit is enhanced with a bit of undergrowth and spice. With more time a great plum character makes it self known, adding to the complexity. Soft tannins and a medium finish. I drank this in no time, its very morish – you will need at least two bottles. You will be hard pressed to find better value for $20. 91 Pts

Jeni Port, The Age, 30 September 2006

You’ll notice a Spanish influence here; that’s because joint winemaker and owner Dominic Morris regularly makes wine in Portugal. His unusual take on a traditional Australian shiraz cabernet by adding Tempranillo is inspired winemaking. The rich spiciness of the shiraz and herbal influence of the cabernet is countered by tempranillo’s sweet dark cherry fruit intensity and lift on the finish.