I am personally not a big fan of Aussie wines, though that is not to say I don’t like them. On the contrary, when chowing down to a big steak dinner, or serving up some Mandarin Orange Beef take out from P.F. Chang’s, dial me up a nice big Barossa fruit bomb. But for the most part, I like a wine that is a bit drier, more subtle, with distinguishable fruit character and some minerality to boot.
I will have to say that The Tait Ball Buster 2007 is actually a nice, medium-to-full bodied red blend of Shiraz, Cabernet Sauvignon and Merlot, it shows off multilayered red fruit and spice character, with a black pepper, licorice and cedar backdrop that leads into medium tannins and a plush, pleasant finish. If anything this year, it’s something of a misnomer.