Mordrelle Wines, Hahndorf South Australia, Adelaide Hills, 2014, Syrah – 1127

The wine, after almost one day of opening time, is still tight; the three main characteristics are still easily perceivable, even though the oxidation process has begun, leaving some traces of extra acidity on the palate.

Look:

Deep ruby red with brick shades, with good consistency and silky thick alcohol drops.

Nose: woooow!

Roses, dry balsamic roses, honey and blackcurrant jam with a eucalyptus balsamic note. Slightly gentle alcohol, which leaves the glass just 5 minutes after the bottle was opened. The nose is so elegant with long strawberries, balsamic, minty and slightly notes of coffee.

Palate:

Straight after-taste of toffee, coffee again, which seems to be an evolution of the black currant super concentrated, cloves and leather. The tongue components are really interesting, actually not resembling a common Australian wine, apart from the body obviously. Aged tannin as first with a long enough bite, followed by a silky alcohol which at this temperature (24) is a bit preponderant but not exaggerated and especially balanced in regard others part of the wine taste. Acidity with lively lower tones coming as third, and the bitterness which has been following the tannin and the alcohol, but subtle enough to be noted only at the end.

Food match:

I generally do not advise having hard cheeses with red wines due to the bitterness, which, combined, makes both unpleasant. However, I have to say that with this wine, you are fine, actually, some of the tannin tones in the wine are matching well even for a spicy black peppery pecorino. (surprise – surprise!) As for the other match, I found the really interesting duck liver pate with this wine… it seems to be at the same level, and both are agreeing on aromaticity, the duck liver pate has a longer finish, generally at that stage you already had another bite. Actually, all three are working well together.

By the way, I have been chilling the wine at 21 degrees, and now it seems slightly more harmonious.  

31/12/2018 03:00 PM

The wine, after almost one day of opening time, is still tight; the three main characteristics are still easily perceivable, even though the oxidation process has begun, leaving some traces of extra acidity on the palate.

Pretty decent anyway.