A good friend is a 1963 baby and we got together over the Xmas break and so it seemed like a good opportunity to try this old Aussie. Provenance was impeccable and I suspect it was cellared in one location since release
This wine is labeled “Australian Burgundy” as was the fashion back then. I do not know the grapes but it is almost certainly Shiraz. The fact is came from Great Western supports the likelihood of it being Shiraz. The Cabernet based wines were commonly labeled as clarets and the Shiraz wines often labeled as burgundy. Seppelts sold a Moyston Claret and well the Chalambar Burgundy in the 1960s and 1970s if I remember correctly? These wines were everyday drinking was and intended for early consumption.
The fill level was excellent and the colour was a youthful mid to dark red with very little signs of browning. The cork was almost completely soaked but had was dry and clean on the top. The wine stayed alive and fresh for the entire 3 hours over which it was consumed. It matched the Cajun crawfish stuffed Turducken very well indeed. The nose started off with a bit of old bottle stink but quickly cleared up and revealed more old furniture and leathery savoury notes. Not much in the way of varietal or fruit character on the nose. The palate was surprisingly rich and textured with some dried plums characteristics with a lot of earthy evolved notes. Quite a full bodied wine especially for the age. Opened up and continued to improve. Very smooth with a little tannins still holding it together and nice acidity to frame the finish. Not a great deal of depth or complexity to the palate in truth.
On one level this wine was totally shocking in its freshness and vitality. For an everyday wine to show like this was impressive. But of course this was not a great wine to begin with and so it remains. Enjoyable and fascinating to drink and appreciate. Easily exceeded expectations.
I am friends with Ian McKenzie who was the former chief winemaker at Seppelts for a long time. He tells me:
"1963 was Colin Preece’s last vintage at GW and the 63 Chalambar was/is a very good wine. The bottle in the photograph appears to be an export version probably from the UK as that was a big market for Seppelt at the time.
It was a relatively large blend for those days being a total of 20,750 gallons (94,330 litres) and was blended at Great Western from a number of dry reds from four regions, Great Western, Barossa, Clare and Rutherglen. The varieties are mainly shiraz but would have included some cabernet, cinsault, dolcetto, mourvedre etc. but I don’t have the actual varietal details.
It also contained wines from 1962 and 1964 vintages. Regional percentages are GW 16.75, SA 50.2 and Rutherglen 33.15. Vintage percentages are 1962 25.7, 1963 56.3 and 1964 18.0. As there were no LIP regulations in place at that time the blend was ‘legal’
The actual blend recorded in the blending records was
1962 GW Dry Red 1540 gallons
1963 GW Dry Red 1441
1964 GW Dry Red 500
1962 SA Dry Red 2700
1963 SA Dry Red 7719
1962 Rutherglen Dry Red 1100
1963 Rutherglen Dry Red 2500
1964 Rutherglen Dry Red 3250
Total 20750
"
In those days the concept of “early drinking” had not surfaced but you are correct in that this was an inexpensive wine. Some of the finest red wines ever made in Australia have come from the late 50’s and early 60’s. Congratulations on finding a bottle. I drank one recently and was likewise impressed.
Jeremy has a handle on many perfectly cellared old bottles from Peter Lehmans personal collection (50’s-'70’s), the wines have all been re-corked and checked by his sons, and we have had a few that have been amazing indeed.
I’m sure we can open some for you if you get down this way mate…
the land down under is at the top of my list of places to go on vacation. It’s down to the wire for 2015, either Australia/new zealand or France/England.
Charlie, if you decide on Down Under, get in touch with me before you arrive in New Zealand. The Wellington wine guys will organise some tasting events to coincide with your visit.
I suppose it does beg the question as to whether we’ve got it badly wrong and wine laws should be more open to the skills of a master blender - certainly the blenders who make the rutherglen stickies are revered for their ability to judge the right amount of older/younger material.
Hey Anthony, wow, thanks for the great information. This is a testament to the power of the board, I never imagined this kind of detail for a wine like this still existed. It is an honour to drink a Colin Preece wine, I never realized it was one of his.
Re getting it wrong. I am told that many of these great wines benefited from the “long black snake” or water hose which allowed very alcoholic and ripe wine to be diluted to a palatable result - something not legally allowed anymore in Australia (unless the water comes from grapes).
Anthony
Yes indeed, another area where I am open to the idea that something deemed utterly acceptable now, ought to be looked at (dispassionately / without prejudice) to see whether it delivers a better end product. That said, there are many companies who would see it as an easy way to stretch their product, so I can’t see it ever becoming legal for that reason.
regards
Ian
Great thread guys (other than the Fu derailment ). I love these old Oz wines, although I haven’t had many over the past decade. The background provided by Anthony is fascinating.
thanks!![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
). I love these old Oz wines, although I haven’t had many over the past decade. The background provided by Anthony is fascinating.