Tamburlaine Reserve Malbec, Orange, Australia

坦布雷酒莊珍藏馬爾貝克紅葡萄酒

點擊次數：8216

The 2009 Malbec was a barrel sample possessing a very deep garnet-purple color and slightly reduced aromas giving way to a compelling perfume of blackberry compote, pepper and tar. Medium to firm tannins and medium to high acidity structure the rich, concentrated medium to full bodied palate. Long finish. Drink 2011 to 2017. Twenty-five years ago Mark Davidson started Tamburlaine as a boutique winery, in the days when the Hunter had only 20-25 wineries. Today he produces around 100,000 cases of wine from vineyards in the Hunter Valley, Orange and Mudgee – all Australian Certified Organic (though this is not automatically accepted by USA labeling standards).Around 65% of Tamburlaine’s sales are domestic with a very strong mailing list following. These Reserve wines are not currently available in the USA but a selection of Tamburlaine wines are imported by Guardian of the Grape, Cary, NC.; www.guardianofthegrape.com

2008 Malbec has a very deep garnet-purple color with varietally expressive aromas of prunes, warm raspberry, black pepper, violets, coffee grounds and a whiff of smokiness. Medium to high acid balances the concentrated dark berry flavors and medium to firm tannins give a nice bit of chew. Spicy in the long finish. Drink 2011 to 2018. Twenty-five years ago Mark Davidson started Tamburlaine as a boutique winery, in the days when the Hunter had only 20-25 wineries. Today he produces around 100,000 cases of wine from vineyards in the Hunter Valley, Orange and Mudgee – all Australian Certified Organic (though this is not automatically accepted by USA labeling standards).Around 65% of Tamburlaine’s sales are domestic with a very strong mailing list following. These Reserve wines are not currently available in the USA but a selection of Tamburlaine wines are imported by Guardian of the Grape, Cary, NC.; www.guardianofthegrape.com

With a deep garnet color, the 2006 Malbec is drinking beautifully now. Aromas of prunes, forest floor, Chinese dried plum, black olives and dried Mediterranean herbs lead to a medium bodied palate with medium to high acidity and a medium level of velvety tannins. Long finish. Drink now to 2016. Twenty-five years ago Mark Davidson started Tamburlaine as a boutique winery, in the days when the Hunter had only 20-25 wineries. Today he produces around 100,000 cases of wine from vineyards in the Hunter Valley, Orange and Mudgee – all Australian Certified Organic (though this is not automatically accepted by USA labeling standards).Around 65% of Tamburlaine’s sales are domestic with a very strong mailing list following. These Reserve wines are not currently available in the USA but a selection of Tamburlaine wines are imported by Guardian of the Grape, Cary, NC.; www.guardianofthegrape.com