Château Tanunda The Everest Shiraz 2020
- 97
- $330
- Drink by: 2024-2044
Share
The pinnacle of the achievements of the team here, only released from the top vintages, after the fruit is sourced from the best blocks accessible. One-tonne open fermenters are used with hand-plunging four times a day. A year and a half in top-notch French oak before another couple in bottle in their cellars. Deep dark maroon. This is bold, burly and concentrated. The nose gives us notes of axle grease (in the most positive way), tar, coffee grinds, soy, dark chocolate, blackcurrants and a flick of blueberries. Rich and generous with impressive extraction topped by mouthcoating yet silky tannins. The wine has quite incredible length. It is almost chewy in structure and a real future here, a twenty year proposition.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
