[question] Question submitted by Terry Batistich I recently opened a bottle of 1998 Bannockburn Shiraz which almost all critics(including yourself) marked very highly. I found it totally undrinkable and wonder whether this is an example of “brett”. When I contacted the winery I was told that some enjoy such a “complexity” I would value your thoughts. [/question] [answer] My rating window for this wine expires this year. I tasted it as a 2 year-old, when it was spicy and vibrant (and delicious). Much can change, however with time. Without seeing the bottle you tasted, or knowing its track record of cellaring, it’s hard to be precise with examples of individual bottles of mature wine. For example, brett certainly accelerates its presence in wines that are cellared in a warmer environment. And brett has been no stranger to Bannockburn over the years. Another bottle, from another source, could perhaps by now taste entirely different. [/answer]
