Three Rivers Winery Levels: bottom neck --Vintage 1989magnum (1) --Vintage 1990(1) --Vintage 1991(1) --Vintage 1992(1) --Vintage 1993(1) "I kept wondering if the only reason I was not giving this wine a perfect score was because there were only 50 cases produced. Made from yields of under one ton of fruit per acre, from 100+-year old vines, my first impression on tasting this Shiraz was, "My God, this smells like a pristine example of 1947 Cheval Blanc." It possesses a similar unctuosity, thickness, over ripeness, and dry vintage port-like character. Moreover, I could not believe how complex the wine's aromatics were for its age. In addition to the tell-tale bacon fat, there were aromas of toast, smoke, cassis, cedar, and blackberry jam. Viscous, full-bodied, extremely thick and heavy (no finesse to be found in this monster), this wine represents the maximum, or some would say the extreme expression of its terroir and varietal composition. Yet the wine is focused, and not heavy to drink. After keeping the wine open four days without any trace of oxidation, but rather, further development and evolution, I decided there was no further reason to delay its destiny, and drank it up. The wine achieved 15 alcohol naturally, and spent 3 years in 100 new French oak. While it is lamentable that only 50 cases were produced, I feel readers should know about wines such as this. Moreover, they stand as a beacon for other winemakers who want to achieve something as special as what winemaker Chris Ringland has accomplished. This wine should evolve and continue to drink well for at least 15-20 years." Robert Parker, Wine Advocate #117 (June 1998) --Vintage 1994(1) "This wine remains a blockbuster, sumptuous Shiraz that should drink well for 15-25 years." Robert Parker, Wine Advocate #117 (June 1998) --Vintage 1995(1) "Since there are just under 50 cases of this wine for the world, the tasting notes are short as they are primarily of academic interest. One-hundred-year old vines, cropped at one ton of fruit per acre produced a virtually perfect wine of splendid concentration, symmetry, and length (nearly a minute). An opaque black/purple color is followed by staggering aromas of black fruits, truffles, sweet earth, and wood. With amazing viscosity, density, and concentration that transcend any Shiraz I have ever tasted, this monumental wine represents an extraordinary achievement. Its low acidity and phenomenal richness should offer early accessibility, but it promises to evolve for two decades or more. This may be the greatest Shiraz produced in Australia. P.S. A bottle left open for four days had no traces of fruit loss or oxidation." Robert Parker, Wine Advocate #127 (February 2000) --Vintage 1996(1) "A colossal effort and very much in keeping with the style produced by the owner/winemaker Chris Ringland, the 1996 Shiraz (only 100 cases produced) is made from 90-year old vines. Following malolactic fermentation in cask, it spent 40 months in new oak prior to being bottled unfiltered. This is arguably the greatest Shiraz made in Australia, but sadly, there is little of it. This viscous, black/purple-colored wine represents the essence of both wine and Shiraz. With impeccable balance, uncanny as well as unreal levels of concentration, yet perfectly integrated tannin, acidity, alcohol, and wood, it is akin to a dry vintage port. Once past the explosive bouquet of creme de cassis, espresso, melted fudge, and graphite, this massive yet seamless wine offers layers of unctuously-textured flavors crammed with blackberries, smoke, charcoal, and currants. The finish lasts for 70+ seconds. The wine should prove to be immortal, lasting for 30-50 years, but who is going to wait that long to unleash the magic? This is compelling stuff! I just wish there were ten times the quantity produced. Kudos to Chris Ringland for this ultimate Australian blockbuster Shiraz. Anticipated maturity: 2010-2040." Robert Parker, Wine Advocate #135 (June 2001) Chris Ringland, Randall's Hill--Vintage 1997(1) "This spectacular Shiraz is fashioned from fruit not deemed good enough for Chris Ringland's famed Three Rivers cuvee. It possesses fabulous concentration as well as a sweet, floral bouquet revealing scents of melted licorice, blackberries, and smoke. Humongous in the mouth, with rich, sweet tannin, and an unreal seamlessness and opulence, this wine must be tasted to be believed. Sadly, there are only 65 cases of this beauty. It will drink well for 12-15 years." Robert Parker, Wine Advocate #143 (October 2002) Chris Ringland --Vintage 1998(1) "The Chris Ringland (formerly known as Three Rivers Shiraz), which is aged 42 months in 100 new French oak, and is rarely racked until bottling, represents an extraordinary expression of Barossa Shiraz. The perfect 1998, made from a single, 88-year-old vineyard cropped at one ton of fruit per acre, soaked up its wood component as if it is not even present. It boasts a sumptuous texture, great delineation, and a huge fragrance of bacon fat, blackberry liqueur, creme de cassis, toast, espresso roast, and hints of chocolate as well as pepper. Full-bodied yet remarkably well-delineated and fresh, this stunning wine is still a baby, but it promises to evolve for two decades or more." Robert Parker, Wine Advocate #155 (October 2004) --Vintage 1999(1) "The Chris Ringland (formerly known as Three Rivers Shiraz), is aged 42 months in 100 new French oak, and is rarely racked until bottling, represents an extraordinary expression of Barossa Shiraz. The intense 1999, released in 2004, demonstrates that this vintage is somewhat underrated after all the hype over 1998. From a vineyard planted in 1910, its inky/purple color is accompanied by aromas of lavender, lard, smoke, licorice, blackberries, cassis, espresso roast, chocolate, and pepper. Full-bodied, slightly less voluminous than the perfect 1998, with an unctuous texture, sweet tannin, and a 70+ second finish, this magnificent, still young Shiraz should be accessible in 3-5 years, and last for two decades." Robert Parker, Wine Advocate #155 (October 2004) --Vintage 2000(1) "This is a re-review of the 2000 Shiraz since I significantly underrated it previously. It is clearly the Barossa wine of the vintage, and has put on considerable weight since it was bottled. This stunning cuvee, which used to be known as the Three Rivers Shiraz, was aged 33 months in new French 300 liter hogsheads. A beautiful bouquet of crushed rocks, white flowers, blueberries, blackberries, incense, and subtle pain grille is followed by a rich, full-bodied red revealing supple tannin as well as tremendous texture and richness, and more depth and intensity than it did last year. By Chris Ringland's standards, it is quite approachable, and should age beautifully for 10-15 years." Robert Parker, Wine Advocate #167 (October 2006)