2005 MadFish Gold Turtle Shiraz Reviews

“Pepper, plenty of plummy sharp fruit, integrating oak, sniff of cardamom. Complex spiciness. Attacks deep and slippery, quite concentrated and slick in the middle, with dusting tannins holding things up at the sides. Loads of fruit, squeezed blackberries but sapid to finish. The second excellent vintage on the trot for this classy wine. High class for the money.”

94 Points
Tim White, Australian Financial Review - 04-07-2008
Full Review

“You could blow me down with a feather. The quality of this made my jaw drop. If this doesnt cellar like a dream I will be amazed, frankly. Dark cherries, plums, spice, gravel, understated creamy oak, I promise you, you cannot go wrong with this. It is class-ee. 2011 to 2016.”

93 Points
Campbell Mattinson, The Big Red Wine Book - 01-05-2008
Full Review

“Gold Turtle is the premium MadFish label and this is a robust wine for its price level: full-blooded, concentrated and crammed with dark berry flavours. It's quite gripping and tannic on the palate. This whopper needs time.”

92 Points
Huon Hooke, Australian Gourmet Traveller Wine Magazine - 01-12-2007
Full Review

“Rich dark and brooding shiraz with stacks of opulent and concentrated dark fruits worked with some excellent oak. This is a chunky, flavoursome wine with immensely pleasing flavours of blueberry and plum.”

90 Points
Ray Jordan, Guide to West Australian Wine 2008 - 01-11-2007
Full Review

“From WA's Frankland (River), this over-delivers, with more muscle than expected at the price. Deep, concentrated; slightly rambunctious grip. Fills the mouth and coats the gums with tannin. A biggie. Needs protein rich food.”

93 Points
Huon Hooke, Sydney Morning Herald - 23-10-2007
Full Review

“The grapes for the MadFish Gold Turtle Shiraz 2005 came from the company's Frankland River vineyards. About a relaxed hour's drive from the coastal town of Albany, Frankland River is one of Australia's premium regions for shiraz. The Gold Turtle wine shows why; deep, rich, black fruit characters with a white pepper edge to the profile. Winemaker, Tony Davis co-fermented a 'very small' amount of viognier with the shiraz to enhance this red's colour and aroma.”

Robert Hicks, The Tarrangower Times - 31-08-2007
Full Review