Reserve | 2004 HJ Reserve Shiraz
Cold early, followed by some extreme heat in February. 2004 has become known as a very strong vintage for McLaren Vale and it will reward those who want to cellar these wines with excellent longevity.
- Blue Gold – Sydney International Wine Competition 2007
- Gold Medal – Australian Small Winemakers Show 2007
- Gold Medal – Boutique Wines of Australia 2007
- TRENT BEST, Grandview Queensland, March 2008
2004 Oliver’s Taranga HJ Reserve Shiraz - From a benchmark vintage, this wine is highly impressive from start to finish. It spends two and a half years in new French oak, which adds a certain degree of elegance when compared to some of its peers using American oak. An extremely plush and complex wine with rich, concentrated flavours. Quite alluring with layer upon layer unfolding with every mouthful. A wine of great pedigree with former awards including Winestate Wine of the Year and current outstanding reviews by big names such as Robert Parker (95 points) and Jeremy Oliver (96+). Drink now to 15+ years
- Tony Harper, Brisbane News, December 2007
This is a shiraz lover's dream: exotically perfumed, richly flavoured and already multi-dimensional
- Robert Parker's The Wine Advocate, Oct 2007, 95 Points
The 2004 Shiraz “HJ Reserve” was aged for 2 years in 100% new French oak. It was sourced from the estates 65 year old vineyard with a minuscule yield of one tonne per acre. Opaque purple, it has an enticing bouquet of toasty oak, smoke, saddle leather, espresso, mocha, blueberry & blackberry liquor. Medium to full-bodied and opulent, the wine has super-succulent black and blue fruit flavours, well-concealed tannins and a very long, 60 second finish. Because of its superb balance, it will evolve for at least a decade and provide pleasure through 2030. However, for those unable to delay gratification, it will make a great companion to a giant slab of prime rib
- TORBWINE, September 2007
Oliver's Taranga 2004 HJ Reserve Shiraz is sealed under cork and will cost $45 when it is released in November. The class of the fruit is obvious from the first sniff, although it is currently dominated by coffee oak and hints of orange peel character. The construction is exemplary with tight tannins and pure, deeply-seated fruit. Coffee oak on the uptake is complemented with clean, juicy-fruit showing blue and black flavours which finish long and intense. It's a muscular-weight, solid yet elegant wine that has a harmonious and refined complexity. A very smart drop; rated as Excellent with **** for value, it should enter its peak drinking window about 2014 and beyond. On my last visit, I rated the 2003 highly, and if anything this is better, so get in early before it flies out the door
- Jeremy Oliver, April 2007, 19/20
..As you would hope, the best is possibly yet to come. A just bottled sample of the superlative 2004 HJ Reserve revealed a heady, dark-fruited perfume and a silky, refined palate of exceptional elegance and pure, explosive flavour. It was simply too early too rate, I expect to deliver a score handsomely over 19.0 once it settles down, with an all important estimate of longevity well beyond twenty years. I have seen all the evidence I need to suggest that 2004 will go down in history as the finest McLaren Vale vintage to its time, and this should be one of its highlights...
- Adelaide Review Hot 100, 2007
Supple and plush, it moves seamlessly through in layers, builds intensity and depth, finishing with assertive concentration
- James Halliday 95+ McLaren Vale Dinner
Sophisticated cuisine made from South Australian produce was matched to the finest wines from the southern vales in a sumptuous feast at Serafino's, McLaren Vale on Thursday, July 4.
The 95+ Halliday McLaren Vale Wine Dinner saw punters have their food palate matched with wines from the region that received at least 95 points by James Halliday in his annual Wine Companion.
On the night, he said the style of wine from McLaren Vale that stood out from others is grenache.
He said although it is a well-established variety that locals would be familiar with, it should not be snubbed, particularly if it is good.
A total of $4000 was raised for The Len Evans Foundation, which provides a training course for people with exceptional talent in the wine industry with a greater understanding of the origins and nature of the truly great wines of the world, and where Australian wines stand in that world.
WHAT WAS ON THE MENU?
First course: Prosciutto wrapped Two Wells quail breast and confit quail legs with shredded duck and green apple risotto, fresh chives and a sticky quail glaze.
Served with: Oliver's Taranga HJ Reserve SHiraz 2004 and Coriole Lloyd Reserce Shiraz 2004.
Second course: Slow-roased Murray Bridge free range pork belly topped with a sage and crispy shallot crumble, accompanied with a poached quince, parsnip puree and drizzled with quince syrup.
Served with: Serafino Terremoto Syrah 2010 and Wirra Wirra 'The Angelus' Cabernet Suvignon 2010
Third course: Grain fed fillet of beef with a trio of mushroom and ricotta ravioli, sautéed cavolo nero chervil beurre blanc and rich beef jus.
Served with: Shingleback D Block Reserve Shiraz 2010 and Gemree Uncut Shiraz 2010.
Fourth course: Duo of Alexandrina black wax cheddar and Hindmarsh Valley goat cheese, Willunga almonds, dried apricots and lavosh.
Served with: Angove Warboys Vineyard Shiraz Grenache 2010 and Richard Hamilton Centurion Shiraz 2011.