Right off the bat you’re in decidedly Australian territory with this wine: it smells rich, tending towards blackstrap molasses and other guilty pleasures. Decidedly spicy, presumably thanks to new oak influence, there’s also a hint of mintiness here as well as well as violet pastilles and crusty brown bread.Almost overwhelmingly fat in the mouth, there’s somewhat unintegrated acidity lurking in there as well, which clear the wine off of my palate abruptly; this is salved, however, the finish, which is long, gentle, and almost like Mexican chocolate: it’s spicy, smooth, and almost floral.There’s a distinctively jammy Australian berry fruit component here as well, but it seems to be overwhelmed somewhat by the oak. Tannins are fairly soft at this point, and the wine doesn’t appear to be showing any aged characteristics; this is a solid wine that more or less defines what consumers have come to expect from an Australian wine at this price point, I suppose.  It’s all perfectly good but ultimately lacking on some level; even though it’s labeled Coonawarra, it really tastes more like it could be from anywhere, especially compared to Leconfield or Yalumba wines from the same region.The acidity worries me, though – it seems really out of place here. I’m probably wrong, but I suspect some kind of acid adjustment gone ever so slightly wrong.PenfoldsPrice: US $17.99Closure: CorkDate tasted: June 2008