Speaking of high Alcohol content

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 of wine.

As attractive as it sort of was, I would have to agree. The only thing that saved it wa that it wasn't overly oaked so you could taste the fruit and it did have, courtesy of the alcohol, a hell of a potent nose.