Tait The Ball Buster 2002
"The deep ruby/purple-colored 2002 The Ball Buster (a blend of Shiraz, Cabernet Sauvignon, and Merlot) reveals a knock-out nose of creosote, tar, blackberries, and cassis. This thick, juicy, in-your-face red is not for those who enjoy European restraint and delicacy. However, readers looking for a hedonistic, full throttle, thrill-a-sip beverage will enjoy this awesome wine... Drink it over the next 4-5 years. Importers Ken Onish and John Gorman told me that proprietor Bruno Tait likes his wines "pitch black and packed with stuffing," which is somewhat of an understatement."
Tait Wines is a family owned winery located in the famous Barossa Valley, in South Australia. The Tait name has been involved in the wine industry for more than 100 years, practising the art of cooperage. Tait Wines is continuing this involvement by producing premium quality wines.
The inspiration behind Tait Wines was Giovanni Tait (1927-1997). Giovanni Tait migrated to Australia from Italy in 1957 to take up work as a cooper in the Barossa. His high skill and craftsmanship in his chosen trade led him to B Seppelts and Sons where he took an active role in the production and maturation of wine in oak casks. He learnt cooperage from his father and grandfather before migrating to Australia.
It was not until his sons grew older that his dream came to reality. With his sons, he founded a small winery called Tait Wines. His vision for Tait Wines was to be a traditional winery using all the old winemaking methods to produce hand crafted wines that were powerful in depth, flavour and taste. Each year, the family acknowledges their fathers vision by dedicating the estate grown Cabernet Sauvignon in his honor. This wine reflects all of Giovanni's qualities of age, depth of character and full of life.
Now Bruno with wife Michelle and brother Michael continue to produce premium boutique wines.
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.
Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.
Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”