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Tait The Ball Buster 2021

tait_the_ball_buster_2021_ft
Country: Australia
Winery: Tait
Varietal: Red Blends
UPC Code: 8 58441 00621 7
Tasting Notes:

This 2021 vintage starts out with brooding black plum jam on the nose, followed by a trace of black cherry pie, bitter dark chocolate and cardamom & clove. This vintage is particularly broad-shouldered with tightly wound, ripe tannins. It stays lively through the mid-palate and maintains its rich mouthfeel which is nicely framed until it finishes with textbook silkiness and a lingering spiciness.

The first production of the Ball Buster in 2002 was 600 cases. It entered the market at a time when Aussie wines were on fire, but high scoring ones were expensive. Bruno Tait committed him- self to making an awesome Shiraz based Barossa red, and having it retail for under $20. This vin- tage marks Tait’s 16th year of this iconic blend, named as a “tongue-in-cheek” tribute from Bruno to his wife, Michelle. This is the only wine in the world to ever receive 10 or more consecutive 90 point reviews or higher, in The Wine Advocate, at the $20 mark. In fact, the 2016 vintage marked 15 straight vintages since its inception, of 90 point or higher reviews – a feat that is unlikely to ever be repeated by any other wine. Not much has changed over the years. It is still made with high quality fruit and hand crafted winemaking. Even as production volumes grew, Bruno has been committed to maintaining quality and avoiding shortcuts and price gouging. For those consumers that enjoy the opulence of wines like The Prisoner, but would like some elegance as well – this one’s for you.

Awards, Reviews, And Other Notes:

2018 – 91pts The Wine Advocate

2017 – 90pts The Wine Advocate

2017 – 90pts Wine Spectator

2016 – 91pts The Wine Advocate

Winemaker Notes:

86% Shiraz, 9% Cabernet Sauvignon, 5% Merlot

Fruit for the 2020 Ball Buster was sourced from 7 different sites in the Barossa Valley. Vine age varies between 10-30 years. The grapes are de-stemmed and tipped into large open fermenters, pH is adjusted and fermentation takes place over 7-10 days at a temperature of approximately 74 degrees F. Plunging and pumping over takes place 3 times a day during this period. The wine is then gently pressed using traditional basket presses. Juice is drained from there to barrel, where it spends 18 months in a combination of used French and American oak. The oak that is used, is there to impart some subtle flavors but more importantly, to create softness in the wine. Blending of the different components wine takes place to ensure a wine which is dark in color, rich and juicy on the palate and full bodied, but with good balance and length. Ball Buster is always bottled unfined & unfiltered.