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Past Vintages - Reviews


Oct 2015

In September this year (2015) we had the pleasure to have Lisa Perrotti-Brown from the Wine Advocate visit the Tait winery. She took the time out to see what we do up here at Tait Wines and of course taste some wine. These are her comments and scores on the wine.

Lisa writes - It was an absolute pleasure to finally pay Bruno Tait a visit at his winery in the much under-rated Lyndoch township of Barossa Valley. I have to commend Bruno for keeping it real with regards to pricing. He always aims to over-deliver on value, exemplified by what must be one of our most consistent 90 point rated wines for under US$25: The Ball Buster. I was treated to a vertical of Tait's Basket Pressed Shiraz during my visit - a classic Barossa beauty - which proved that it ages slowly and gracefully with the very best of Barossa's Shiazes...at a fraction of the cost


Here are the scores and her comments –
 

2013 Tait “Giovanni” Barossa Valley Shiraz - Lisa Perrotti-Brown (94-96 points) Oct 15 #221
Coming from a single vineyard that is 20 years old, dry grown and on deep white sand soils in Rowland Flat, the deep garnet-purple colored 2013 “The Giovanni” Barossa Valley Shiraz is soon to be bottled. The very spicy nose opens to lovely notes of pronounced black cherry preserves, mocha, cedar, plums and mulberries plus hints of violets and cloves. Full-bodied, rich and concentrated, the palate is framed by finely grained tannins to provide a nice, firm backbone for the long finish. It straddles power and elegance at once.

Tait NV Liquid Gold Fronti - Lisa Perrotti-Brown (92 points) Oct 15 #221
Made from Frontinac grapes from a vineyard of unknown age that came with the property. The Non Vintage (NV) Liquid Gold Fronti is made from a solera with the oldest wine made in 1998. It opens to lovely notes of apricot jam, honey, spice cake and caramel with a hint of rancio and hazelnuts. The palate is sweet, nicely balanced, rich and spicy through the long, nutty finish.

2013 Tait The Ball Buster Proprietary Red - Lisa Perrotti-Brown (89-91 points) Oct 15 #221
A blend of 75% Shiraz, 13% Merlot, 12% Cabernet Sauvignon, the deep garnet-purple colored 2013 The Ball Buster Proprietary Red is set to be bottled in December. It opens to lovely notes of cassis, bay leaves, red plums and black cherries with pencil lead, cloves and baking spice accents. The palate has lovely grainy tannins, nice freshness and a long finish. Offering a lot of character at a very modest price, this vintage promises to live-up to its outstanding quality standard!.

2014 Tait The Wild Ride - Lisa Perrotti-Brown (90 points) Oct 15 #221
A blend of 48% Shiraz, 42% Grenache, 10% Mataro, the medium to deep garnet-purple colored 2014 The Wild Ride presents some herbal, tapenade and earth notes over core of red currant jelly and kirsch. Medium-bodied, it delivers plenty of red fruit preserves and spice flavors and is framed by soft, velvety tannins, finishing with great length.

2014 Tait Border Crossing McLaren Vale Shiraz - Lisa Perrotti-Brown (90 points) Oct 15 #221
Made with 85% McLaren Vale fruit and a bit of Cabernet Sauvignon, the deep garnet-purple colored 2014 Border Crossing McLaren Vale Shiraz is scented of warm black berries, black plums and chocolate box with hints of vanilla. Big, rich and full-bodied, it has loads of velvety fruit and finishes long and spicy.


Vertical – Basket Pressed Shiraz – 2001 – 2010
 

2010 Tait Shiraz Basket Pressed - Lisa Perrotti-Brown (94 points) Oct 15 #221
Deep garnet in color, the 2010 Shiraz Basket Pressed is a little closed though reveals really lovely aromas of red and black fruits preserves,dark chocolate and cloves with hints of dusty earth and violets. Rich and full in body, the grainy tannins and freshness provide structure through the long finish.

2008 Tait Shiraz Basket Pressed - Lisa Perrotti-Brown (93 points) Oct 15 #221
Deep garnet in color, the 2008 Shiraz Basket Pressed opens to tons of black fruit preserves, aged meat and black earth aromas with hints of cloves. Very big, rich, and built like a brick house, this structured Shiraz finishes very long with meaty and earthy flavors.

2006 Tait Shiraz Basket Pressed - Lisa Perrotti-Brown (92 points) Oct 15 #221
Deep garnet-brick in color, the 2006 Shiraz Basket Pressed is a touch reduced at the start before revealing earthy, meaty and gamey aromas with leather and spice. The palate is rich, meaty and finishes long.

2005 Tait Shiraz Basket Pressed - Lisa Perrotti-Brown (94 points) Oct 15 #221
Deep garnet-purple in color the 2005 Shiraz Basket Pressed reveals attractive notes of dried mulberries, eucalyptus and sandalwood on the nose followed by a very spicy, rich and concentrated palate with chocolate covered cherry flavors and a long finish structured by a nice graininess.

2004 Tait Shiraz Basket Pressed - Lisa Perrotti-Brown (92 points) Oct 15 #221
Medium-deep garnet in color the 2004 Shiraz Basket Pressed is a touch reduced showing tar and rubber plus notes of baked berry and coffee. Full, rich and spicy on the palate, it finishes long. That reduction blows off with a little air, so I'd recommend decanting this one.

2001 Tait Shiraz Basket Pressed - Lisa Perrotti-Brown (93 points) Oct 15 #221
Medium garnet-brick in color the 2001 Shiraz Basket Pressed is redolent of kirsch, bacon, sandalwood and fruit cake on the nose. The medium to full-bodied palate is rich and exotic spice laden, with layer upon layer of dried fruit, savory and spice flavors lacing the very long finish.


Aug 2015

Nick's Wine Merchants awarded Tait Wines with the following scores (out of 100)


Tait 2012 The Ball Buster (95)
Tait 2013 The Wild Ride (94)

Nick's Wine Merchants comments are as follows:

2012 The BallBuster Produced from a blend of 78% Shiraz, 12% Merlot and 10% Cabernet Sauvignon the wine displays a totally opaque black dark red colour with a very dark red black tinged hue. Lifted aromas of liquorice and ripe black plums bounce out of the glass followed by nuances of dark chocolate, vanillin oak and mocha. Rich and ripe in texture the palate delivers a voluptuous full bodied flavour profile of spicy blackberries, liquorice, dark plums, dark chocolate and toasty vanillin oak. Velvet smooth tannin structure. Long generous aftertaste of spicy ripe blackberries, liquorice, dark plums and chocolatey vanillin oak. Drink over the next 3-4 years.

2013 The Wild Ride Made from a blend of 42% Shiraz, 36% Grenache and 22% Mataro. Opaque dark red black colour with a bright dark red hue. Aromas of dark plum, liquorice and dark raspberry are followed by some confectionary and spicy earth. Rich and spicy the palate is filled with joosy flavours of dark plum, dark raspberry and a touch of liquorice over some earth with a very spicy finish. Velvet smooth tannins. Long aftertaste of spicy dark plum, dark raspberry, liquorice and earth. Drink over the next 4-5 year


Aug 2015

Wine Spectator awarded Tait Wines with the following scores (out of 100)


Tait 2012 The Ball Buster (90)

Wine Spectator comments are as follows:

2012 The BallBuster Rich, focused and generous with smoke-like and herb accented cherry and roasted meat flavors. Succulent finish. Shiraz, Merlot and Cabernet Sauvignon. Drink now through 2017."


Feb 2015

Canadian LCBO puts Tait BallBuster on Front Page !!!!!!!

The LCBO, Canada, features the 2012 Ball Buster on the front cover of their VINTAGES February 2015 magazine

This release focuses on Australia's magnificent 2012 vintages. See what is written about Tait Wines !!
see: Front Cover
see: Page 12
see: Complete Magazine


Dec 2014

Lisa Perrotti Brown's (Wine Advocate) Guide to the Best of 2014

Lisa writes Greatest Value Wines of 2014

These are all some of my personal favorite wine bargains of the year (I believe all of them retail for US$30 or under).

Australia's Top Value Wines 2014
2012 was a fantastic vintage in South Australia for effortlessly producing great value Shiraz and Grenache. Here are 4 of my tops picks, two fresh, modern McLaren Vale Shiraz rippers, a wonderfully decadent GSM and one of the most consistent high-quality value wines out of the Barossa: The Ball Buster !


Jul 2014

Stephen Tanzer’s International Wine Cellar (JR) awarded Tait Wines with the following scores (out of 100)


Tait 2012 The Ball Buster (91)

Josh Raynolds comments are as follows:

2012 The BallBuster (mostly shiraz, with cabernet sauvignon and a bit of merlot): Brilliant ruby. Sexy red berry and lavender pastille aromas are complicated by vanilla and cola. Fleshy raspberry and boysenberry flavors show very good lift, building spiciness and suave florality. Gains sweetness and depth with air, finishing with sexy notes of floral pastilles and slow-building tannins. Quite elegant given its heft and depth


May 2014

The Wine Advocate awarded Tait Wines with the following scores (out of 100)


Tait 2012 The Ball Buster (90)

Lisa Perrotti Brown's comments are as follows:

2012 The BallBuster A blend of 78% Shiraz, 12% Merlot and 10% Cabernet Sauvignon, the deep garnet-purple colored 2012 The Ball Buster has a pronounced nose of creme de cassis, mocha and dried plums with underlying hints of yeast extract and licorice. Rich, expressive and well-balanced, this full-bodied wine is bursting with black fruit flavor and velvety textured goodness. It finishes with great persistence. Drink it now to 2017+.


Jul 2013

Stephen Tanzer’s International Wine Cellar (JR) awarded Tait Wines with the following scores (out of 100)


Tait 2010 Shiraz (92)
Tait 2011 The Ball Buster (90)
Tait 2012 The Wild Ride (91)

Josh Raynolds comments are as follows:

2010 Basket Pressed Shiraz Opaque ruby. Expressive aromas of cherry liqueur, blueberry, bitter chocolate and incense. Densely packed but lively, with exotic hints of lavender, candied licorice and black pepper complementing broad blueberry and cherry-cola flavors. Finishes with building sweetness, a touch of florality and smooth tannins that fold quickly into the plush fruit. This wine carries a relatively low pH of 3.46

2011 The BallBuster (made from 75% shiraz, 22% cabernet sauvignon and 3% merlot): Deep ruby. Dark berry compote, licorice and woodsmoke on the assertively perfumed nose. Smooth and appealingly sweet, offering vibrant black raspberry and cola flavors and a hint of bitter chocolate. Velvety tannins come on late and add subtle grip to a smooth, fruit-driven and persistent finish. Production for this popular wine was off by a full third this vintage

2012 The Wild Ride (made from 60% shiraz, 20% grenache and 20% mataro): Ruby-red. Fresh cherry and blackberry aromas show very good clarity and energy. Offers intense, juicy cherry and floral pastille flavors that put on weight and spiciness with aeration. Shows impressive power without undue weight and finishes spicy and long, with sneaky sweetness and just a trace of dusty tannins


Aug 2012

Nick's Wine Merchants awarded Tait Wines with the following scores (out of 100)


Tait 2008 Shiraz (96)
Tait 2010 The Ball Buster (95)

Nick's comments are as follows:

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.

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


Jul 2012

Stephen Tanzer’s International Wine Cellar (JR) awarded Tait Wines with the following scores (out of 100)


Tait 2008 Shiraz (92)
Tait 2010 The Ball Buster (91)

Josh Raynolds comments are as follows:

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.

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.


Mar 2012

US Wine critic, Robert Parker, from The Wine Advocate awarded Tait Wines with the following scores (out of 100)


Tait 2008 Shiraz (92)
Tait 2010 The Ball Buster (90)

Parkers comments are as follows:

Blended of 77% Shiraz, 16% Cabernet Sauvignon and 7% Merlot, 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.

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


Mar 2011

US Wine critic, Robert Parker, from The Wine Advocate awarded Tait Wines with the following scores (out of 100)


Tait 2009 The Ball Buster (90)

Parkers comments are as follows:

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

 

Stephen Tanzer’s International Wine Cellar (JR) awarded Tait Wines with the following scores (out of 100)

Tait 2009 The Ball Buster (91)

(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.


Nov 2009

US Wine critic, Robert Parker, from The Wine Advocate awarded Tait Wines with the following scores (out of 100)


Tait 2008 The Ball Buster (91)

Parkers comments are as follows:

The Ball Buster is a perennial Best Buy in these pages. There are 15,000 cases of Tait’s 2008 Ball Buster, a blend of 76% Shiraz, 12% Cabernet Sauvignon, and 12% Merlot aged for 12 months in seasoned, predominantly American oak. Opaque purple-colored, it offers up a fragrant perfume of pencil lead, licorice, spice box, blueberry, and blackberry liqueur. Layered, savory, and long on the palate, this well-balanced, pleasure-bent effort will drink well for another 4-6 years

 

Stephen Tanzer’s International Wine Cellar (JR) awarded Tait Wines with the following scores (out of 100)

Tait 2008 The Ball Buster (91)

Inky ruby. Sexy aromas of blueberry, mulberry and candied flowers, with a suave, spicy quality adding interest. Lush and creamy in the mouth, offering weighty but lively dark berry flavors and showing no rough edges or tannins. Finishes sweet and penetrating, with the blueberry note strongly repeating.


Nov 2008

US Wine critic, Robert Parker, from The Wine Advocate awarded Tait Wines with the following scores (out of 100)


Tait 2006 Shiraz (92)
Tait 2007 The Ball Buster (92)
Tait 2006 Cabernet Sauvignon (90)

Parkers comments are as follows:

The Ball Buster blend has been an annual Best Buy and, even at the current asking price, the 2007 The Ball Buster is an awesome value (at least for hedonists). It is composed of 72% Shiraz, 17% Cabernet Sauvignon, and 11% Merlot aged for 12 months in seasoned French and American oak. Opaque purple-colored, it has a nose of cedar, leather, spice box, and blueberry that leaps from the glass. This is followed by a plush, full-bodied wine with gobs of flavor and superior length. This easy-to-understand effort defines the meaning of over-delivering and will do so for another four years

The 2006 Basket Pressed Shiraz was aged for 15 months in 20% new French oak and the balance seasoned American oak. Opaque purple/black in color, it offers up a brooding bouquet of smoke, game, plum, blueberry, and chocolate. Like its Cabernet cousin, it is full-bodied on the palate with succulent flavors, well-concealed structure, excellent concentration and grip, and a pure finish. This massive effort should evolve for another 5-7 years and offer prime drinking from 2013 to 2026

The 2006 Basket Pressed Cabernet Sauvignon was aged for 15 months in 10% new French oak and the balance seasoned American oak. It is purple/black in color with an enticing bouquet of toast, scorched earth, black currant, and blackberry liqueur. On the palate, this behemoth is full-bodied (16.3% alcohol), layered, corpulent, and mouth-filling. It lacks complexity but not flavor and should drink well for another six years.


Nov 2007

US Wine critic, Robert Parker, from The Wine Advocate awarded Tait Wines with the following scores (out of 100)


Tait 2005 Shiraz (93)
Tait 2006 The Ball Buster (92)
Tait 2005 Cabernet Sauvignon (92)

Parkers comments are as follows:

Tait has been establishing a track record for hedonistically rendered wines at consumer friendly prices for several years. Previous vintages of this wine have been smash hits and the 2006 The Ball Buster is a lock to continue the trend. It is a 15,000 case cuvee, all of which was basket-pressed, a labor-intensive process not commonly associated with a wine in this price category. The wine is composed of 78% Shiraz, 12% Cabernet Sauvignon, and 10% Merlot aged for 12 months in used French and American oak. Purple-colored, it exhibits a classy bouquet of cedar, earth, tar, espresso, blueberry, black currants, and licorice. Supple, ripe and soft on the palate, this seamless, crowd-pleaser of a wine can be enjoyed now and over the next several years. It is an awesome value

The opaque purple 2005 Basket Pressed Cabernet Sauvignon was sourced from an 80-year-old estate vineyard yielding 2 tons per acre. The wine was aged for 15 months in new French oak (10%) and the balance in one- to two-year-old American oak and was bottled unfined and unfiltered. It offers up a brooding nose of toasty oak, vanilla, black cherry, black raspberry, and a hint of chocolate. This leads to a full-bodied, layered, ripe wine with multi-dimensional flavors and a long, pure finish. Give it 4-6 years to fully blossom and drink it through 2030

The 2005 Basket Pressed Shiraz comes from a 60-year-old vineyard with yields of 1 – 2 tons per acre. The wine was aged in 20% new French oak and the balance one- to two-year-old American oak. Opaque purple in color, it delivers an array of scents including pain grille, pepper, sausage, blueberry, licorice, and chocolate. Thick and rich, this opulent Shiraz has a velvety texture, complex flavors, and a very long, sweet finish. It will benefit from 3-4 years of cellaring and will provide pleasure through 2025




Nov 2006

US Wine critic, Robert Parker, from The Wine Advocate awarded Tait Wines with the following scores (out of 100)


Tait 2004 Shiraz (93)
Tait 2005 The Ball Buster (92)
Tait 2004 Cabernet Sauvignon (90)

Parkers comments are as follows:

A great value in full-throttle red wine from Barossa is Tait's 2005 The Ball Buster. This cuvee is becoming an incredibly popular choice for addicts of what are pejoratively called "fruit bombs." However, there is a lot more to this wine than just fruit, and that sim- plistic term is the vinous equivalent of phony baloney. This blend of 80% Shiraz, 10% Cabernet Sauvignon, and 10% Merlot was aged in old American and French oak for 12 months. It offers a dense purple color in addition to a big, rich perfume of blackberries, plums, chocolate syrup, and subtle wood in the background. Powerful and rich with loads of glycerin as well as hefty alcohol (15.8%), it is a classic example of an opulent, full-throttle Barossa red to consume over the next 4-5 years

The blockbuster 2004 Shiraz Basket Pressed boasts an inky/blue/purple hue followed by a bouquet of graphite, blackberry liqueur, cassis, incense, chocolate, and espresso. Revealing abundant glycerin, lofty alcohol (16.2%), and a thick, rich, full style, this big Shiraz should drink well for 5-10 years

While restrained, the full-bodied 2004 Cabernet Sauvignon Basket Pressed (100% Cabernet Sauvignon aged in 10% new French and 90% used American oak) reveals scents of espresso roast, chocolate, black currants, cedar, and toasty vanillin. This powerful, rich, dense Cabernet is ideal for drinking during its first 7-8 years of life


Nov 2005

US Wine critic, Robert Parker, from The Wine Advocate awarded Tait Wines with the following scores (out of 100)

Tait 2003 Shiraz (94)
Tait 2004 The Ball Buster (93)
Tait 2003 Cabernet Sauvignon (90)

Parkers comments are as follows:

As it has been in previous vintages, the value priced 2004 Ball Buster Proprietary Red is a classic Barossa Valley effort in terms of bigness, boldness, and a dramatic display of fruit and intensity. If you want something delicate, restrained, and understated, steer clear of this locomotive that crashes over the palate with a flamboyant display of blackberry and cassis fruit, licorice, tar, and spicy oak. Explosively rich with formidable intensity, this blend of 70% Shiraz, 15% Cabernet Sauvignon, and 15% Merlot is an amazing wine for the price. Readers should be forewarned that it possesses 15.6% alcohol, but carries it well

An even bigger effort, the 2003 Shiraz is a more ageworthy prospect. This big, rich, classic Barossa Shiraz reveals notes of blackberries, cassis, toasty new oak (new and used American wood is utilized) along with huge depth, a chewy, viscous texture, and loads of fruit, glycerin, and power. It should age nicely for a dozen years or more

Also outstanding is the 2003 Cabernet Sauvignon Basket Pressed, produced from a 60-year-old vineyard (one of the oldest Cabernet vineyards in the Barossa). Aged 12 months in a combination of new and used American oak, it is a big Aussie-styled Cabernet boasting oodles of creme de cassis fruit intermixed with toasty new oak, licorice, and spice box characteristics


Aug 2004

US Wine critic, Robert Parker, from The Wine Advocate awarded Tait Wines with the following scores (out of 100)

Tait 2002 Shiraz (95)
Tait 2003 The Ball Buster (91)
Tait 2002 Cabernet Sauvignon (91)

Parkers comments are as follows:

There is no holding the brakes on the offerings from proprietor Bruno Tait, who likes his wines packed and stacked. As I wrote last year, readers looking for European-styled, restrained, delicate reds will have their sensitivities offended by these boisterous, exuberant, full-throttle, palate-coating reds. However, they are to be admired for their singularity, purity, and extraordinary amount of fruit

The 2002 Basket Pressed Shiraz (from 40-year-old vines, and aged in neutral American wood for 12 months) elicits more than a few -wows". This full-bodied, unctuously-textured, full-throttle, classic Barossa is magnificently concentrated as well as pure, multi-dimensional, and loaded. It can be drunk now, but promises to age for 10-15 years.

An extraordinary value, the 2003 The Ball Buster (a blend of 60% Shiraz, and equal parts Cabernet Sauvignon and Merlot, all aged in neutral French and American oak barrels for 12 months) is an exuberant, sexy, delicious red. Some tasters will undoubtedly complain that it -lacks terroir," or there is -too much flavor," but this is the type of red that encourages people to drink wine. Forget such elitist gibberish, this wine is just delicious! Sweet blackberry and currant, licorice, smoke, and bacon-like flavors are top-class, a gorgeous texture, tremendous purity, and a long, heady finish are found in this amazing $17 wine.


Aug 2003

US Wine critic, Robert Parker, from The Wine Advocate awarded Tait Wines with the following scores (out of 100)

Tait 2001 Shiraz (93)
Tait 2002 The Ball Buster (92)
Tait 2001 Cabernet Sauvignon (90)

Parkers comments are as follows:

Importers Ken Onish and John Gorman told me that proprietor Bruno Tait likes his wines pitch black and packed with "stuffing" which is somewhat of an understatement. His deep ruby/purple colored 2002 The Ball Buster (a blend of Shiraz, Cabernet Sauvignon and Merlot) reveals a knock-out nose of creosol, tar; blackberries and cassis. This thick juicy, in your face red is not for those who enjoy European restraint and delicacy. However, readers looking for hedonistic, full throttle thrill a sip beverage will enjoy this awesome wine. Drink it over the next 4-5 years

Also, outstanding the deep, chewy, impressive 2001 Cabernet Sauvignon plays it closer to the vest, but it is an extracted, rich, concentrated Cabernet revealing a thick ruby/purple color as well as plenty of cassis fruit intermixed with oak and spice box notes.

The blockbuster 2001 Shiraz, should have been named the "Super Ball Buster” Classic Barossa Shiraz, it boasts a dense purple color in addition to a huge nose of melted tar intermixed with pepper, blackberry liqueur and a ninth of wood, Full bodied with loads of glycerin and a mother of a finish it should drink well for 10-12 years , possibly longer.