they were closing out some Grateful Palate wines a few months back so
I picked up in addition to ones, I knew like Boarding Pass and First
Class, 2 bottles of Chris Ringland Shiraz 2008 Barossa.
talk about big and jammy with a lot of backbone, but hidden behind all
that wine (about as jammy as I can handle) was a whopping 16.5%
alcohol. This one would overpower a lamb meal as well. I was thinking
atfirst a great steak wine, but on second thought it was sort of one
of those drink it with strong cheddar and crackers and hope you don't
have to drive for about a week.
Your description reminds me of a few of the 1970's California wines
that were huge monsters in every way. Some of the David Bruce and
Martin Ray wines from that era are good examples. I remember that a
critic said that one such monster red might be the perfect match for
mastodon steak. I tasted one of Bruce's Rieslings that was fermented
dry and had over 16 percent alcohol. In Germany the grapes used to
make this wine likely would have been made into a sweet Auslese or BA
wine. Bruce's dry Riesling had very high acid content as well as high
alcohol content. I did not drink much, as it nearly seared your
tonsils on the way down.
That kind of alcohol content (which legally could even be higher by a
%) is port without the port benefits. I think that is poor wine making
and a symptom of Australian wine making today. I don't enjoy that type