Tait The Ball Buster Red 2012 Wine Review
Tait The Ball Buster Red 2012
Barossa Valley, South Australia, Australia
Community Reviews: 3
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Bottle size: 750 ml
Natalie's Score: 90/100
This full-bodied Australian red wine is a blend of mostly Shiraz, with some Cabernet Sauvignon and Merlot grapes. It offers aromas of chocolate and mocha on the nose plus some fleshy black plums. Dive into it and you'll find incredibly great balance, a savoury quality and mouth-watering juiciness for a variety of dishes, especially meaty casseroles. Finishes with pleasantly chary black fruit and smoke.
Food pairings: beef, pork tenderloin.
Best Beef Wine
This Tait The Ball Buster Red 2012 was reviewed on February 21, 2015 by Natalie MacLean
More Vintages: 2011 2010
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Reviews and Ratings
|Jane Staples - Certified Sommelier rated this wine as 90/100 with the following review:|
Smooth ripe red fruit, leather, vanilla, woodsy, cedar on nose and palate with a cedar/fruit finish.
|Geoffrey Lindsay reviewed this wine as follows:|
The colour of the ball buster starts us off, and oh is it lovely… deep dark purple red with a hint of brick. This is my 4th time having this wine, and the first time I could stop to write down my thoughts. It is a blend of mostly Shiraz with Merlot and Cabernet. This is a product of a vineyard that takes its wine making seriously but not necessarily itself. I feel like ‘burst’ is a bit of a cliché but none the less blackberries burst from the wine with mocha, chocolate, lavender, fennel fronds, warm rich earth and stewed raspberries all making appearances. Ripe berries with a hint of pepper dance on the palate with another appearance of the chocolate on the nose. The acidity is bang on with a blast of black berries on the finish. The tannins are smooth, smooth and smooth. The finish is medium long with a replay of that perfect acidity and a titch of bitter cherries. Paired on this occasion with a, from scratch, Caesar salad with lots of bacon, garlic, lemon, fresh parmesan and garlic butter sautéed shrimp. While I thought the salad itself would pair well, I wasn’t sure the shrimp would. I shouldn’t have worried, after one shrimp a sip of the wine came with an intense blast of mocha, chocolate and raspberry. We had one of those totally cool and unexpected food and wine experiences. This is full throttle Shiraz at its best.
|This robust Australian red wine blend is 78% Shiraz, 12% Merlot and 10% Cabernet Sauvignon grapes. There a dark violet hue to the 2012 vintage of The Ball Buster. - Community Wine Reviews|
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