Parker Coonawarra Estate 95 Block, Coonawarra, Australia

帕克酒莊95號紅葡萄酒

點(diǎn)擊次數(shù)：808

A blend of Cabernet Sauvignon (88%) and Petit Verdot (12%) the 2019 95 Block was fermented in open-top fermenters and matured for 18 months in French oak (60% new). The malty/oatmealy oak is evident on the nose, and it does a lot to settle atop the fruit in the mouth. The fruit feels quite delicate and, at this stage, doesn't have the requisite hutzpah to clamber above the oak. This may happen in time, however for now, it feels a little dry.

The 2018 95 Block (for the year it was planted) is a blend of 80.5% Cabernet Sauvignon and 19.5% Petit Verdot, aged 17 months in Taransaud barriques (73% new). Hints of violets appear on the nose, alongside notes of cedar, vanilla, cassis and blackberries. It's medium to full-bodied, fresh and vibrant, with plenty of dusty-velvety tannins on the palate, finishing long and a bit astringent—but not excessively so. It could use another couple of years of cellaring, but then should drink well for at least 10–15 years.

At just over 25%, the 2016 95 Block boasts the highest proportion of Petit Verdot yet (the balance is Cabernet Sauvignon). This medium to full-bodied effort is earthier and more muscular than the elegant 2015, yet it has ripe berry fruit that shows no trace of green, chewy tannins and a long, richly textured finish. Give it a few years to mellow, then drink it over the next decade and a half.

A blend of 80.5% Cabernet Sauvignon and 19.5% Petit Verdot, the 2015 95 Block is perfumed and floral, with hints of violets that form an elegant complement to the cassis fruit. It's medium to full-bodied and firm, built to last over a decade, yet it finishes with fine-grained tannins and enough finesse to think it wouldn't be criminal to check in on its evolution around 2020.

Containing 5.2% Petit Verdot, the medium garnet/purple 2012 95 Block has pronounced aromas of cassis, menthol and eucalyptus with hints of marmite toast, cedar, earth and cloves plus a touch of licorice. Medium to full-bodied, the palate is rich, soft and supple, shaped by firm yet velvety tannins through the long, spicy finish.