I’ve tasted all three current release Dowie Doole reds in the “standard” range, though this is only the second note I’ve posted (Cabernet to come soon). There’s a definite family resemblance at work in the way the fruit is expressed in these wines that makes this trio of labels variations on a theme. Though they show different flavour profiles, they are all primary, fresh wines of attractive vibrancy.
If anything, this Shiraz is a better drink now proposition than the Merlot
. There’s an immediate burst of fruit on the nose, along with some spice, vanilla coffee and something darker and more savoury (a bit like licorice or some other tangy delight). It shows easy balance between each element; this is very natural-smelling, apparently free of strain or artifice. Over time, the aroma grows more expressive and even spicier.
In the mouth, I found the fruit flavours too simple at first (verging on confectionary), until the wine had spent half an hour in the glass. After this short rest, a more nuanced range of flavours emerged, without sacrificing a core of playful red and black berries. On entry, a good tingle of acidity that carries chocolate and berries through to the middle palate. This wine fills the mouth with ease so that, although it is only medium bodied, its drinks in some respects like a wine of larger dimensions. A good burst of clean fruit and spice on the middle palate. Though I suspect oak contributes significantly to the overall flavour profile, the fruit is always discernible in the mix. An easy after palate and soft, lightly drying finish round things off.
Personally, I marginally prefer the Merlot to this wine, as it shows a bit more sophistication and bit less confectionary fruit. But you can’t go wrong with either as a tasty quaffer. This is a satisfying, delicious wine.