Grange 2010 is made of 96% Shiraz and 4% Cabernet Sauvignon sourced from Barossa Valley, Clare Valley, Adelaide Hills, McLaren Vale and Magill Estate. It is 17 months in 100% new American oak hogshead but this wine wears draconian oak regime with ease. The fruit from these regions showcases excellent colour, concentrated flavour development and integrated tannins.
Scores awarded to Grange 2010 are some of the highest Team had seen. James Suckling and Andrew Caillard awarded 100; James Halliday and Robert Parker awarded 99. Matthew Jukes and many others could have awarded it 100 as well, should they have been writing on 100-point scale. This is comparable to the impeccable 2004 and exceeds 2008. The drinkability is very high. On the other hand it is going to be long-lived like over 50 years of shelf-left, though not each of one in Team is going to survive that.
Winemaker's tasting notes are very convincing. It says, ‘Black to the core, purple on the rim. An intense nose. An immediate barrel-ferment propulsion sweet and candied, with a peaty, iodine, green olive base. Beneath this, a barely-concealed swirl of Vegemite, yeast extract, concentrated salt-paste - laced with paprika, oregano flower and thyme. Slurry of cocoa powder, a scented waft of black pudding, and a splash of nori-roll, sea-spray temporarily balance this aromatic equation. The palate is dense, with a paste-like texture and weight. A balsamic liveliness, lift, and energy is unleashed. Tannins focus on the roof of the mouth, laden with an additional film of (85% cacao) dark chocolate, mocha. A mix of quince and sesame-paste laden with basted meats and saturated stewed plum, boysenberry, blueberry. Tightly bound wait for decompression! Complete, Confident, Convincing.’
You probably only have one life just long enough to taste this wine.