Andevine Reserve Canberra District Syrah 2015

Andevine Reserve Canberra Districts Syrah 2015

March 20, 2017

Great labels on these Andevine wines. Andevine is the brand of Andrew Leembruggen, ex-McWilliam’s Mount Pleasant and Drayton’s. Hunter all the way. This red, however, is from Canberra – which is a natural next step for any of the region’s winemakers looking for Shiraz in a difficult vintage.

Super polished style it is too. Juicy, warm raspberry plum fruit with that hint of Canberra scorched almond. It’s only mid-weight, but the ripeness and weight of that deep purple red fruit carries things forward with a punch, the hint of truffle a welcome complexity. Will only get better as the juiciness settles into the frame, if just a little warm. High quality wine. Best drinking: 2019-2029. 18/20, 93/100+. 14.5%, $45. Would I buy it? I’d go a few glasses at least, more in a few years.

2015, Canberra, Syrah

Andrew Graham was once voted the 23rd most trusted wine critic on the planet. A WCA Journalism Young Gun now old hack with 25yrs as a buyer, judge, journalist, marketer and too much more.

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6 responses to “Andevine Reserve Canberra District Syrah 2015”

Colin

March 21, 2017 at 7:22 am

Hello Andrew,
I have always viewed the use of the word “warmth” as a defect in red wine.
In my mind it is an excess of an element of the wine, therefore lacking balance which is a key of enjoying wine (if at least in my humble opinion).
Whenever I read the word “warmth” I steer well clear.
Am I wrong or right?

Best wishes
Colin

Reply
1. Andrew Graham
  
  March 21, 2017 at 7:42 am
  
  Mostly I’d agree. I’d give more latitude to styles like Grenache blends (Grenache needs to be ripe), but otherwise excess warmth is a fault for sure.
  
  Reply
Michael Charles

March 21, 2017 at 3:33 pm

I clearly need to get my nuts in order. I think of Canberra Shiraz as toasted hazelnut instead of scorched almond.

14.5% does seems high for Canberra Shiraz. Not sure I’ve had one above 14%, and most 13.5% or so.

MichaelC

Reply
1. Andrew Graham
  
  March 21, 2017 at 3:51 pm
  
  Or we’re both nuts.
  
  My cooked nut context is about what I eat/cook with, and so roast hazelnuts don’t feature often. Could well be an apt descriptor.
  
  On that note, I put raw pine nuts in a tomato thing the other day. Never doing that again.
  
  Reply
Michael Charles

March 22, 2017 at 10:12 am

My descriptors of nuts come from chocolate in the main!

Always need to toast pine nuts a little in a pan before use. I use them in pesto-type things.

MichaelC

Reply
1. Andrew Graham
  
  March 22, 2017 at 10:18 am
  
  Love the smell of cooking nuts – pine nuts especially.
  
  Reply