Clarendon Hills Astralis Syrah 2010

Professional Ratings

• 100 Robert Parker's Wine Advocate
  Deep garnet-purple in color, the 2010 Astralis is still quite primary eliciting aromas of black plums, blueberry compote and blackcurrant liqueur with a savory and baking spice undercurrent plus a fragrant whiff of violets. Very structured, fine and complex in the medium to full-bodied mouth, this wine is revealing much more than when I first tasted it a year ago and is now showing layer upon layer of black fruit preserves, mocha, toast and spices before finishing with great length. Extraordinary wine. Approachable now, it should cellar to 2030+.
• 97 James Suckling

  Good yields, warm days and cool nights with even ripening. This has a complex nose with dried meat, wet earth, black truffle and black tea, together with ripe dark plums and blackberries. Sweet spices and hints of leather, too. The palate has a plush, supple and concentrated feel with good freshness of blueberry flavor. Cocoa and dark chocolate here, as well as rich dark plums. Hints of espresso to close. Complex and composed. Drink now.

• 96 Wilfred Wong of Wine.com
  Could this be one of the best New World red wines ever made? I just don't know! While it seems to be at a reasonable 14% alcohol level, the wine is a powerful expression of red, blue and black fruits. Some would call this a fruit bomb that more than kisses the palate. This wine is as demonstrative as there is. Any red wine that can be this expressive, without excessive heat is pretty amazing. But where will it go? It could even merit a higher rating in my book, I will just have to wait and see. Deep ruby, garnet color, showing a multi-hued look; bold, ripe fruit, multi-dimensional aroma, medium to full bodied, stays smooth and persistent on the palate; dry, medium acidity, fine balance; loaded with a power rush of a multitude of ripe berry flavors, smooth wood in the background; concludes with smooth, sweet tannins. Drinking pretty good now, time will bring the wine into greater focus and this could be the ultimate New World red! (Tasted: January 8, 2016, San Francisco, CA)