Head Wines ‘The Blonde ‘ Shiraz Viognier 2008 (Barossa, SA)
$28, Screwcap, 14.8%
Source: North Sydney Cellars
The companion wine to The Brunette, this is probably not my my favourite wine style, being a very ripe Barossan Shirognier (why, I ask, would you mix the petulant underperformer Viognier with as noble a creature as Barossa Shiraz? It’s like adding Coke to 30 yr old Macallan), yet I can still see the attraction here.
Undoubtedly ripe, this quite jammy red starts off with a volatile and slightly baked meaty fruit expression that seduces with its opulence but also shows a smidgen of stewed fig overripeness. It’s still fresh and lively however, so that’s not such a problem as yet, though it’s a character that I think intensifies with age. The palate is again sexy, with a textural richness of deep and mouthfilling Barossan dark berry fruit, al licoricey and berried, that carries through onto a rather warm finish, the warmth spreading out in your gullet like said Macallan.
What I do like here is the integration of fruit and underplaying of the Viognier. The only telltale signs of the V weed is the purple sheen to the juice, and the fact it says so on the label.
Don’t tell him (Alex Head, the winemaker) I said so, but the oak integration is rather fine too, all adding up to a particularly well made wine.
This Blonde then is very attractive, well put together and is no gold digger ($28 well spent). Ultimately though, whilst gentleman may well prefer blondes, I would rather take home this wines more classy sister – The Brunette. 17.6/92
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2 Comments
Sorry to bug you on an unrelated issue AG but I have a small question in regards to your interpretation of your scoring system.
At the National Wine Centre I too was taught using the 20 point system – broken down to scoring a maximum of 3 points for a wines appearance, 7 for a wines aroma and 10 for a wines palate.
Is this how you score your wines or is it based more on your overall impression?
Sorry about the irrelevance 🙂
Cheers,
Chris P
No irrelevance, it's a great question. I was taught the 3,7,10 system too, but I think the rigidity of it relegates the format to just a principle. I mean when does a wine only get 2.5 for colour ? As a result I started with 3,7,10 which then became impressions of what makes a 15 point wine etc.
I did the AWRI Advanced Wine Assessment Course about 2 yrs ago which particularly helped me nail down my scoring system, however It also taught me to score wine show style – ie very hard.
The 90 point system is still a struggle however, particularly with the lower scores in the 20 point system and there translation into something out of 100…