Peos Estate Four Aces Shiraz 2020
- 93
- $60
- Drink by: 2024-2034
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The fruit here hails from a single vineyard at Manjimup near Pemberton in Western Australia. After fermentation, it spent fourteen months maturing in new French oak. The colour is an opaque black and the nose provides appealing notes of mocha, bay leaves, dried herbs, chocolate, campfire touches and blackberries. As it proceeds, we sees coffee grinds and espresso hints. Good extraction here and while it is a slightly blocky style, the endless flavours provide compensation for any shortcomings. There is good length and fine acidity, this will drink well for a decade or more.
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.
