ITS $100 a bottle now, best recommended drinking time is 40 years away in 2055 – yet already it’s garnered enough local and international awards and accolades to fill all of this column, leaving us no space to talk about the wine itself.
We’re writing of the Katnook Prodigy Shiraz 2010 from a vintage lauded as one of the finest on record in Coonawarra, and with the wine made from small selections of vines renowned for consistently producing fruit of outstanding depth of flavour, exceptional colour and firm tannin structures.
Senior Viticulturist, Chris Brodie used hand-pruning, bunch-thinning and shoot-removal techniques to get the very best fruit off these already low-yielding vines, with Winemaker, Wayne Stehbens then employing small-batch vinification in open fermenters, basket-pressing, and maturation in French and American oak barriques for just over two years.
All this resulted in a wine of intense raspberry and plum aromas, marvellous pure-fruit flavours, and with underlying licorice spice and finely-grained tannins. There’s no way we could hold off for 40 years, and reckon any time will be right to enjoy this one simply on its own with close family or good friends – in front of a winter’s fire now, or maybe in the sun on the balcony come Spring.
ONE TO NOTE: WE’VE long sung the praises of Neil McGuigan as the Master of Semillon in the Hunter Valley, a region itself renowned as amongst the world’s finest for production of this easy-drinking varietal.
And while he’s done it again with his 2014 McGuigan Bin Series 9000 Semillon, it wasn’t all plain-sailing: dry and cool conditions began the growing season, followed by an extreme heatwave as harvest started, and then regular rain. Despite it all, Neil came through with a great Semillon suitable for drinking now or for longer cellaring
If you can’t wait, pull the cork at just $13 and enjoy with a grilled seafood platter.
A GRILLED seafood platter would be an ideal match with this well-priced $13 drop from the Master of Semillon.
IT’S $100 a bottle and recommended best for drinking in 2055 – whether you can wait 40 years is up to you.
Written by David Ellis