News


August 2012 - 96 pts Nick's Wine Merchants

 

2008 Basket Pressed Shiraz Super saturated inky black colour with deep dark red black hue. The nose displays lifted scents of dark chocolate, very ripe blackberry and liquorice with an overlay of vanillin oak. Huge palate flavours boasting super rich dark chocolate, ripe blackberry, liquorice, vanillin oak and spice flavours. Extravagant and decadent with an opulent texture. Drink over the next 4-5 years.


August 2012 - 95 pts Nick's Wine Merchants

 

2010 The BallBuster Blended of 77% Shiraz, 16% Cabernet Sauvignon and 7% Merlot. Totally opaque inky black crimson colour with very deep black crimson hue. The nose displays good intensity with aromas of ripe blackberry, dark chocolate, liquorice and black plum with a touch of spice as an end note. Rich, thickly textured palate with voluptuous flavours of dark ripe plum, dark chocolate and liquorice followed by some toasty vanillin oak and spice on the back palate. Velvet smooth tannins. Long liquorice, black plum, dark chocolate and spice aftertaste. Another big fruit bomb red from Tait. Drink over the next 2-3 years


July 2012 - 92 pts Stephen Tanzer’s International Wine Cellar (JR)

 

2008 Basket Pressed Shiraz Glass-staining ruby. Heady, exotically perfumed bouquet of dark fruit liqueur, incense and candied flowers, with notes of vanilla, clove and cocoa emerging with air. Lush and deeply pitched but shockingly energetic, offering intense blackberry and cherry-vanilla flavors and strong spicy lift. Closes on a sappy note, with excellent clarity and floral-dominated persistence. Nothing at all shy about this wine, but nothing vulgar, either.


July 2012 - 91 pts Stephen Tanzer’s International Wine Cellar (JR)

 

2010 The BallBuster Glass-staining purple. An expressive, heady bouquet gives out candied red fruits, potpourri and Asian spices, with a smoky nuance gaining power in the glass. Rich but lively, offering vibrant raspberry and cherry-cola flavors and notes of allspice and star anise. Sweet and silky on a finish that keeps on with impressive tenacity and spiciness. This wine always delivers outstanding value.


March 2012 - 92 pts Robert Parker, The Wine Advocate

 

Tait 2008 Basket Pressed   Very deep garnet colored with a touch of brick, the 2008 Basket Pressed Shiraz offers a complex nose of mulberries, blackberry preserves and dried plums over hints of baking spices, Ceylon tea, tobacco and sandalwood. Very full bodied, big and powerful in the mouth, it offers generous layers of warm berry, dried fruit and baking spice layers supported by refreshing acidity and a medium to firm level of rounded tannins. The finish is long, spicy and just a little warm. Drink this one now to 2018


March 2012 - 90 pts Robert Parker, The Wine Advocate

 

Tait's 2010 The BallBuster   gives a very deep garnet purple color and pronounced notes of spiced blackberries, blueberry pie filling and stewed plums with hints of freshly cracked black pepper and fenugreek. Very full bodied and richly fruited, it has a good line of crisp acidity lending lift and a medium to firm level of velvety tannins, finishing long and peppery. Drink it now to 2016.


September 2011 - 91 pts Stephen Tanzer's International Wine Cellar

 

Tait 2009 The Ball Buster   (a blend of Shiraz, Cabernet Sauvignon and merlot; 15.5% alcohol): Bright purple. Fresh blackberry and blackcurrant aromas are expansive and strikingly energetic. A deeply concentrated blend, offering sweet, sappy black and blue fruit flavors and refreshing spicy snap. The spiciness builds with air and carries through the persistent, floral-accented finish, which features silky tannins


Australia's #1 wine in the US for under $20US

 

There is NO other wine from Australia selling in the US at under $20US retail that can compare with the  history of great press that this wine has...


2011 Vintage Video Release

 

We have just released a new video.   Check it out here !!!


American rapper Sadat X & Will Tell's True wine connoisseur's

 

American rapper Sadat X  reviews The Ball Buster


2011 Vintage report

 

The 2011 vintage has now ended.

 

The vintage has proven to be challenging however the resultant wine is great in colour and has good flavour.  The challenge this year was combating and staying on top of disease due the high rainfall during the summer.  Here at TAIT we spent a lot of time walking through our own and contract vineyards to ensure the fruit we picked was disease free. Unfortunately we were unable to pick from some vineyards due to the disease.  These decisions were not made easily.  People's year long efforts were taken away overnight.  The wines are now tucked away in barrels waiting to undergo malolactic fermentation. For those who don’t know about malolactic fermentation it is when hard malic acid is converted to a much softer lactic acid making the wine softer. We are now looking at our 2010 wines, checking sulphur levels and topping the barrels.

 

Check out the range of pictures taken from the 2011 vintage


April 2011 – 2008 Basket Pressed Shiraz

 

After the success of 2006 Basket Pressed Shiraz, the 2008 version is now ready for release.

 

The 2008 Basket Pressed Shiraz is typical of the Basket Pressed wines. The grapes are sourced from vines that are 60-70 years old, are open fermented for 7-10 days, basket pressed and spend 18 months in 1-2 year old American wood. The wine is big in flavour, colour and has a powerful long lasting finish.

 

For those asking about the 2007, unfortunately it did not come up to standard and hence we are going to the 2008




March 2011

 

Parker review on the 2009 BallBuster - Lisa Perrotti-Brown - 90 points

 

A blend of 73% Shiraz, 15% Merlot and 12% Cabernet Sauvignon, Tait’s 2009 The Ball Buster provides a deep garnet color and aromas of blackberry preserves, prunes, mulberries and dried leaves with nuances of Indian spices and dusty earth. Full bodied and rich in the mouth, it has a high level of acid providing freshness to the generous fruit and a medium-firm level of grainy tannins, finish long with lingering notes of anise. Drinking now, it should remain good to 2015+.


Nov 2010 - Barrel Storage Shed - Complete

 

We finally moved into the new barrel shed. This little beauty is fully insulated and temperate controlled. We now have room to store up to 1000 barrels. The real bonus is we have another BBQ spot!