2013 Gartelmann 'Jesse' Shiraz
The fruit is from 65-year-old vines planted on a mixture of clay, loam, sandstone and pebbles in Mudgee NSW. The land has a slight slope and the combination of soil and slope provides both good mineral input and good drainage. The soil type, roots and pruning methods also help to produce a balanced canopy.
Colour: The colour is deep red with a purple hue.
Aroma: Fresh pepper and spices laced with ripe berry characters.
Palate: Superb flavours of spices and red fruits. There is some fruit sweetness balanced by appropriate acidity and soft tannins. The wine has a refreshing finish that keeps you wanting more! Decanter as a young wine, to enhance the flavours.
Cellaring: Drinking well now through 2022+
Food Matching: A style of Shiraz that marries well with darker red meats, such as braised beef cheeks or slow cooked shoulder of lamb.
Reviews & Awards:
"91/100. ... It's spicy, shows a whiff of leather, peppery, red fruited, medium bodied, lightly juicy but hewn from sinewy, long tannins. The wine stretches luxuriously through the palate and finishes with a saline lick of acidity. Neat stuff." WBM Magazine, Mike Bennie, Mar 2017
"Ripe plum flavour comes through on the front of the palate, glacé cherry, capers, peppermint and savoury oak integrate on the middle palate and dusty tannins hold sway at the finish..." Newcastle Herald, John Lewis, Mar 2017
"The Silk Road to pleasure, all parts good and all parts in their right place 94 points, well worth $30." The Key Report, Tony Keys, 2017.
"The ripe dark berry Mudgee shiraz fruit has a decent spicing of oak giving obvious vanilla notes and warmed spices. Full-bodied with any excesses but there's an edge to the tannins that needs another year in bottle to soften but it offers good drinking now with red meat dishes. Food Match: Beef pie. Cellar: 2018-2023" Eat & Drink, Christopher Haynes, Jan 2017
"This is what I think you want in a Mudgee shiraz. Ripe fruit, complementary oak and drinkability. It has aromatics of cedar, spice and pepper. On the palate, the cedar influence is initially obvious, but knits into this plummy, sweet fruited expression of shiraz with time in the glass. This is a very good and serious release. Give it a couple of years to show its best. Rating: Good to Very Good, Drink: now to 2025." Grape Observer, Sean Mitchell, Jan 2017
"With superb flavours of spices and red fruits, the ‘Jesse’ shiraz has some fruit sweetness balanced by appropriate acidity and soft tannins... fresh pepper and spices laced with ripe berry characters, this style of shiraz marries well with darker red meats, such as braised beef cheeks or slow cooked shoulder of lamb. The ‘Jesse’ should be decanted as a young wine to enhance the flavours, and should be drunk now through to 2022. This shiraz has a refreshing finish that keeps you wanting more!" My Business Magazine, Nov 2016
"... The mulberry hues with a clear meniscus presage an intriguing nose of ripe red berries, peppery spice, tobacco & a hint of dried herbs. However, the aromas continue to change & subtly develop on breathing .releasing some dark chocolate tones. The warmth [14.2% Alc] & generosity of fruit sit tightly on a lean acid & tannin framework. This mouth-filling enjoyable wine was enjoyed with a meat loaf but would be equally suited to other red animal proteins & mushroom dishes." The Grape Hunter, Gilbert Labour.
"Bright red/purple colour, complex nose with shades of vanillin oak. On the palate smooth, rich, mellow flavours coupled with fine tannins on a great lingering finish. A beautiful wine that is ideal for enjoying now. DELIGHTFUL." Dan Traucki, Wine Assist, Dec 2016
"Mulberry and red fruits gets my attention here. Red apple skin too. A solid drink without the show. Vanilla from the older oak peers through though leaving enough in reserve to be coaxed out. A neat dusting of peppery spice adds another layer of interest..." QWine, Dec 2016
"91 Points ... the wine enjoyed 18 months in new and 1-3 year old oak which is evident on the decadent nose that pits spiced vanillin notes against plum and blackberry with background influences of chocolate and coffee. The oak that’s seen on the nose flows through to the palate, but is not overbearing. There is more than ample dark berry fruit to soak up the oak, but at the same time benefit from the cedar spice that it provides. To finish the tannins are very drying and at this stage oak is just winning the battle between fruit, but time will be kind and continue to bring things into balance." The Wine Reviewer, Dec 2016