Onwards with my train wreck obsession with Australian Merlot. This one’s from the Cowra region (well, Canowindra actually) and is a pretty good rendition of a quaffing red. A bonus is that it’s organic.
The nose is robust and relatively complex, with juicy, jube-like blackberries, crushed ants, subtle oak and a bit of snapped twig for good measure. The straightforward fruit flavours are pleasing enough, but what I like most is the savoury notes are quite assertive, bringing interest and an edge to an otherwise plump aroma profile.
The palate shows similar characters and a pleasingly rough mouthfeel. Entry is quiet, the most significant influence being quite bright acid. Fruit weight builds towards the middle palate, and there’s a fun medicinal edge to the flavour profile. I like the rustic savouriness of the flavours; there’s a sappy, wood-like note that comes across as dirty, in a positive sense. The main issue I have with the palate is what appears to be an excess of residual sugar, which adds body but also prevents the wine from reaching an extreme of style that I’d be interested in experiencing. Still, it’s well judged for pleasurable, mid-week drinking. And I’m not going to argue too much with that.