Genista Taking the Mickie Shiraz 2020
- 92
- $35
- Drink by: 2022-2030
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Another delightful curiously named wine from this emerging Barossa operation. They have four acres smack in the middle of the Barossa which they hand prune. Hence, the name. Owner, Lloyd Broom, named the wine as his father thought they were ‘taking the mickie’ when he was invited to assist in said hand-pruning. Welcome to winemaking! The colour here is an opaque magenta. The nose exhibits florals, blackcurrants, chocolate, plums and coffee beans. There are hints of oak, but it is well integrated. Tobacco leaf notes emerge on the palate. Good structure, and serious length indeed. Very fine tannins, this will drink well and improve further over the next six to eight years. This is the best TTM to date.
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.
