The Auswine Forum

Ive found all courier companies much the same - the quality of individual drivers / franchisees varies widely.

Ive had issues with Couriers Please recently but they arent the only ones,

So getting back to the OP - Sake I could get very fussy about. If you havent explored that world - its as full of variety and nuance as wine is. Nothing like a lovely junmai daiginjo sake :) Watches. I'm new to the world of watches but wow. So much variety and nuance, and like wine, there are ways t...

ticklenow1 wrote:
Well my Z765's are spotless and my new ZX7's will be the same

Those ZX7s look so nice...

The olive oil I cook with is only Australia's Cobram Estate, none of that Spanish or Italian muck. Have you tried Joseph Olive Oil? The First press EV is fantastic. It was part of last years xmas present to staff and some clients. Gift boxed from Peter's with some balsamic - everyone loved it. Jose...

For me, one of the things I am very fussy about is my golf clubs. I hate bag chatter on my forged irons, so I always use iron covers. Some of my mates always take the mickey out of me about how fussy I am with them. Cheers Ian Ooh I can relate! My Srixon 765s are a bag-chatter mess, but I'm gaming ...

2019 JJ Prum just arrived

Not a direct answer to the question, but we visited the Seppelt Great Western Cellar Door in 2007, and remember the staff commenting openly about how head office decisions were impacting the brand, would that fit the time of TWE getting involved?

Years ago I saw a lineup up Dalwhinnie shiraz where some had been in uncontrolled passive cellars and some had been professionally cellared. Wines were up to 10 years of age. Side by side the difference was clear - the passively cellared ones were a little flatter and duller, and perhaps further alo...

Hi there,

While that small temperature variation is really good, 19 to 20 is a bit warm overall and the wines will age prematurely. Target a temperature closer to 14 degrees. Others will give you a different target temperature, but no one will recommend 19 to 20 for long term ageing,

i guess now they have access to the TOSQ vineyard in Central Otago they are going to use the fruit however they see best. They have always been enthusiastic about their sites. I kinda know this site and there were good wines made from there by the before Giant Steps got it (provided Central Otago Pi...

More Chianti. More Vulture. More Brunello. Less everything else. This. Well in part... Drink my riesling stocks down. Love Mosel, but there's only so much spatlese you can drink... More textural whites, more varieties out of the mainstream More Aus grenache (so hot right now). Add more Chianti, add...

The post is intended as an open question intended to seed interesting, positive discussion. I'm a bit like Ian these days, I prefer to fossick around and find interesting stuff rather than try to scale the heights of the worlds great standard bearers. Other than an enduring love of all things JJ Pru...

To complement Hacker's thread about wines you don't get - lets discuss an opposite of sorts - what wineries do you really rate that just don't get any accolades? For me the biggie is Islander Estate, the Jacques Lurton operation on Kangaroo island. Year in year out great wines of balance across the ...

Grenache - pretty much across the globe. Too often jammy upfront fruit and without the grip of tannin (or acidity) that could keep it balanced, nor enough complexity beyond that initial blast of fruit. I did once think that I liked it in Gigondas, until I found out the ones I liked had significant ...

sjw_11 wrote:
I doubt anyone here would even go for it, but Moet (the basic release) has to be the biggest prank pulled on the world. Such garbage for so much money (relatively).

I've heard it described as - Euro-Jacobs Creek. Pretty apt.

Hacker wrote: The first is Hoddles Creek pinot. I always see it in the 93 point area year after year, but personally I find it quite simple.

Oh snap. For me its a $25 Pinot masquerading as a $25 Pinot.

I Love Shiraz wrote:I think it really only works with cool climate Shiraz.

That's my experience too - the warm climate ones really don't need the viognier.

Then again, the Cote Rotie isn't exactly cool...

So the thought strikes me- how much are we really influenced by the label and the branding and all of the connotations they bring? I'd love to give the altruistic answer and say "not at all" - but I know that isn't true, ad off the top of my head I cant think of anything in the cellar rig...

Is anybody here waiting for deliveries from abroad at the moment. I have a case that apparently arrived at Melbourne customs on June 26, that is still waiting to be processed. I know they are busy, but should I be worried ? Ooh Ive just ordered something from the UK, fingers crossed it doesnt dawdl...

Mt Pleasant and JJ Prum

FredericoWines wrote:

Wizz wrote:

FredericoWines wrote:
Curious to know which one from Canada.

Tantalus Old Vines.

Ha ha, that's exactly what I'd say. I just had the '16 last week.

Dave Patterson knows his stuff. He was also the third partner in Auburn. But we didn't know it was his wine until afterwards

FredericoWines wrote:
Curious to know which one from Canada.

Tantalus Old Vines.

Gee I'd better tip my Pikes Merle and Jim Barry Florita down the sink :shock: :shock: Cheers Craig Haha.. thats the problem with definitive looking blanket statements :) We did a big tasting of dry styles from around the world to settle how we were going to make the 2013 Auburn Dry, and in the proc...

It’s less of a focus in the Mosel but the GG wines - Rheingau for instance - are invariable dry, even by Australian standards. I’ve had a few chances over recent years to taste Breuer’s Rudesheim Berg bottlings and they’re bone dry and extremely impressive. They’re also badly priced here, but ‘only...

Crikey, We could go on for ages discussing this subject, and possibly should, because I may learm more! In my experience, the thing that German Riesling has is the tension between sugar sweetness and finishing acid (let alone the stunning floral aromatics). To think that they are just "sweet&q...

Hi, I tried two dry (trocken) rieslings, the kiedriech tumburg and kiedriecher. Both had fantastic texture but the sweetness was an (unpleasant) surprise, as is the cost. Hmm. None of the Wiel dry wines are sweet in the German spectrum. But bear in mind German wines labelled as dry can have residua...

I had one at Rockford and one at Hentley earlier in the year and they were both smart wines Was that the Dry Country Grenache, or the Moppa Springs? Rockford haven't made a dry country grenache for some time now, and the current 2017 Moppa Springs is actually a GMS Cheers Craig 2016 Dry Country is ...

Also following - as I really like the direction Aus grenache is going (I'm a regular pinot drinker )

Favourite Individual wines:
Yangarra Ovitelli
S C Pannell Smart Vineyard

As a range:
Ochota Barrels Fugazi, Sense of Compression and 186
S C Pannell from the Basso up

New kid:
Paralian

By some coincidence I have been looking at birth year german rieslings and stumbled across: http://forum.auswine.com.au/viewtopic.php?f=1&t=15723&p=145904&hilit=AJ+Adam#p145904 I have only tried a handful... the latest ones (Robert Weil 2018) were a bit too sweet for my liking. Hi Alex ...

Hi there, Yes all that advice from 2017 still holds. Although I'm hearing that some of the recent years (2018, 2019) in a lot of german regions were a bit troubled. If you're starting out and your base in the Australian bone dry style, then look for the entry level wines which will often be labelled...