With a name like Lindeman, I though for sure the founder of this winery would be from continental Europe – Germany, Holland, Switzerland, etc. Not so! Turns out Dr. Henry Lindeman was from jolly old England. He did get his interest in winemaking from travels on the continent. But then in the 1840s (at the age of 32, if my math is correct) he packed up and moved to Australia’s Hunter Valley where he planted grapes on a property he called Cawarra. Interestingly enough, all did not go smoothly for him. The winery tells us in their online history that Cawarra was burned by an arsonist in 1850. Even so, Dr. Lindeman was determined in his love of wine and winemaking. After the fire, he worked for three years as a doctor in nearby gold mines to save up enough money to restart and rebuild the vineyard. Which he did!
Wine: Bin 50
Appellation: South Eastern Australia
Notes: The bouquet or nose on this Shiraz was unexpectedly faint with light scents of pine, berries and spice. Contrary to it’s bouquet, the color was a deep, dark burgundy. It had decent acidity and gentle tannins with a medium heft on the tongue. Speaking of the tongue, flavors I found included dark fruit, pine, paint thinner, some tar and ash. Although lacking structure, here is a cheap red that isn’t the quintessential fruit punch in a bottle. It needs time to breathe. So, go ahead and decant it 15 minutes to half an hour before you plan on serving it. With oxidation, the ash, tar and especially paint thinner recede some, allowing the dark plum and currant to share the spotlight. Not a fancy or subtle wine, this seems a good candidate to serve with a casual meat dish such as flank steak or even a burger.