Right, what are we/you drinking now .. tonight

[WineRick]

We love our fortified's and try as many as well can.
A recent trip to Rutherglen a couple of weekends ago was a bit eye opener however.

Some not producing a VP anymore at all.... While others producing what can only described as very poor examples, from what we deduced were most likely excess grapes or unwanted/unsold grapes...... As an example 100% tourega VP ..... Hard pass.
While I bought over 3 Doz wines on this trip, not one single VP, and I was planning to really stock up.

Lots of Muscats and topaque's of amazing quality, but no VP. Very easy to see where they are putting all their efforts

On a very interesting side note, Pfeiffer table reds were of a such high standard I was blown away. Particularly the gamay, Cabernet and Merlot.

Regading VP's, to me, the question is ... Who does the ageing, or whose willing to do the ageing? And who has the cellaring conditions needed for the lengthy period to bring them to their peak?
Its a wine style all about time - I've often compared it to a sort of vinous superannuation. Put a few bottles aside every 3 - 6 months, and after 5 - 10 years you'll have quite a collection.
But, as mentioned above, there aren't many winemakers bothering anymore. How does a young winemaker know if he/she is working in the right direction if it takes 15 - 20 years for their efforts to mature.
Final question - whose drinking them these days?

Aussie fortifieds are coming a thing of the past, from my perspective it is more consumer demand. I know some winemakers that would love to have a crack, but the owners are not interested. Lucky in the CV we have a few producers still making some good wines e.g., Sevenhill Cellars, and Pauletts have a lovely Muscat. At the recent Clare Valley wine show we tried a 1975 Jim Barry Tawny Port, it was nothing short of amazing, length to burn, a real treat to try and savour it.

I have quite a few older ports, tawny and vintage at home. Every winter I look at them and think I should open one, but seem to 'neglect' them. I have not bought a bottle for many years now. The Jim Barry i tried reminded me I need to open a bottle of my own at some point soon.

VP's versus all other fortifieds.
It's much cheaper to set up and maintain a barrel maturing solera of a fortified. Draw off a little each year to bottle and release, and every now and then make some new fortified to add to the the solera.
VP's need much better fruit, possibly more expensive spirit, to be bottled after 12 - 18 months (big cost) and cellared for ten years+, or sell young and plead with buyer to cellar for that time.
But put simply, there is no money in either fortifieds now.

[Beachy]

On the subject of ports - and I love Morris VP's also - finished last night,

1969 Taylors Late Bottled Vintage Port (bottled 1974) .... in a word glorious!

Thoroughly mature but not tired, aromatic, racy and showing classic aged Touriga characters with integrated spirit.

We love our fortified's and try as many as well can.
A recent trip to Rutherglen a couple of weekends ago was a bit eye opener however.

Some not producing a VP anymore at all.... While others producing what can only described as very poor examples, from what we deduced were most likely excess grapes or unwanted/unsold grapes...... As an example 100% tourega VP ..... Hard pass.
While I bought over 3 Doz wines on this trip, not one single VP, and I was planning to really stock up.

Lots of Muscats and topaque's of amazing quality, but no VP. Very easy to see where they are putting all their efforts

On a very interesting side note, Pfeiffer table reds were of a such high standard I was blown away. Particularly the gamay, Cabernet and Merlot.

Wife and I love our fortifieds as well. Have had a 20L Barossa tawny and 15L Rutherglen Muscat barrel going for about 30 years.

We were planning a trip from SA to Rutherglen next year with one of the main interests being Vintage Port.
Did you visit Chambers, Pfeiffer, Stanton & Killeen and Bailey’s and not rate any of their VP very highly.

[Rossco]

Wife and I love our fortifieds as well. Have had a 20L Barossa tawny and 15L Rutherglen Muscat barrel going for about 30 years.

We were planning a trip from SA to Rutherglen next year with one of the main interests being Vintage Port.
Did you visit Chambers, Pfeiffer, Stanton & Killeen and Bailey’s and not rate any of their VP very highly.

We tried the S&K, Pfeiffer and Morris VP

Morris by far the most disappointing VP
but some of the best muscat and topaque (with Campbell's)

[Beachy]

Wife and I love our fortifieds as well. Have had a 20L Barossa tawny and 15L Rutherglen Muscat barrel going for about 30 years.

We were planning a trip from SA to Rutherglen next year with one of the main interests being Vintage Port.
Did you visit Chambers, Pfeiffer, Stanton & Killeen and Bailey’s and not rate any of their VP very highly.

We tried S&K, Pfeiffer and Morris.

Morris by far the most disappointing.

Ok thanks for that. Should still be an interesting visit with plenty of good fortifieds to try.

[A_Steady]

Where does the Rockford VP sit in the Aussie offerings?

[Sean]

IMG_3909.jpeg

I think you will find if you show some interest in VP, they will look after you as I was when I went there earlier this year.

I was offered 3 vintages of Christopher’s VP to try at Pfeiffer - 2015, 2018, 2022. The current vintage for sale is the 2015, a trophy winner at the 2021 Rutherglen Wine Show. All of them screwcapped and still very young and fresh. A big dose of brandy spirit and really couldn’t tell them apart. I would think you won’t be drinking any of them for many years.

This is a Portuguese style using Touriga Nacional, Tinta Roriz (Tempranillo), Tinta Barocca, Tinta Cao. Rich flavours and drier than a tawny style. Chris Pfeiffer has been making these wines a long time. Jen Pfeiffer has taken over a lot of the winemaking now. She did some time in the Douro Valley, Portugal, learning the craft there as well as from her old dad, and has said the 2018 Christopher’s VP is the best she has made.

So they are clearly still investing a lot of their own skills and time in this. As already mentioned they are made for the long haul, and it is probably only an esoteric interest in them among wine drinkers these days.

While I am a Muscat drinker, I made the mistake of mentioning VP at Stanton & Killeen. Again a couple of VPs were poured for me to try. They had 3 vintages of the VP on rotation for tasting - 2004, 2013 and 2019. These are also made with the Portuguese varietals Tinta Roriz, Tinta Barocca, Touriga Nacional and Tinta Cao.

It was a turning point in the 1990s when Chris Killeen planted those Portuguese varietals, changing to a floral, drier style rather than the sweeter style generally found with the older Australian ports.

It was also interesting to compare the fortified with the table wines made from some other Portuguese varietals. I bought a mixed case of those (the Iberian pack) and currently still working my way through that.

If you go to the Stanton & Killeen cellar door, they have a price list of back vintages of the VP available to buy - the 1990 vintage made by Norman Killeen, 1994 to 2007 vintages made by Chris Killeen, 2008, 2009, 2013 vintages made by Brendan Heath, 2015 to 2019 vintages made by Andrew Drumm. All of them are in 1.5 litre bottles and others a mix of 375ml or 750ml.

I went to Chambers for the Muscat rather than the VP. But Stephen Chambers is a 6th generation winemaker there and still doing all the traditional fortifieds. A lot of years of expertise and knowledge passed on, not just those very old casks and barrels now. The current VP is 2005, which is screwcapped and just $30.

Chambers is also a 2,000 acre sheep farm. Lots of natural fertiliser I suppose. You see sheep or cattle in the paddocks around these Rutherglen wineries. As a place to visit, it feels a little different to the cellar door experience in some other places.

Really liked the relaxed, genuinely engaging feeling of all three cellar doors. Found some really interesting wines at each of them too, not just what I thought I would be going there for.

Finally not sure if the quality or style for that matter has changed too much. Rutherglen wineries use more Portuguese grapes for the VP these days, but the winemaking is pretty much the same.

Older VPs were often made with shiraz or shiraz and touriga, much like the South Australian VPs. Some have still been doing that - such as Buller, Campbells and Chambers. Warrabilla was using durif, because that’s what they have.

Also Chris Pfeiffer, Chris Killeen (dec) and Bill Chambers (dec) have been all notable fortified winemakers and had worked as wine judges at various times over the years. They have likely had a big influence on the wine style because of that.

Funny thing is I keep reading here about the 40 or 50 yo ports some of you are buying at auction and opening now. So I guess if you are buying a much younger VP, it is more about the long wait for it to come good.

[Beachy]

Great information Sean. Thanks for sharing.

[Mike Hawkins]

3 x 2005 Kaesler Stonehorse Shiraz…. A little bit jammy, but decent enough at the lowish price point.

2004 Hobbs Shiraz…. Superb fruit and oak integration. Only beef would be that there’s a touch of alcohol heat on the finish.

2001 Parker Terra Rosa First Growth.. not exactly a first growth… bit boring.

1996 Penfolds Bin 707… horrific pricing and vanilla oak aside, this is a superb wine. Pristine fruit even allowing for the Kalimna Block 42 that year.

2 x 2008 TaittingerComtes…. Bees knees, ants pants. You name it. This is the real deal. Will ultimately challenge the 82 and 96 for best Comtes I’ve had. Absolutely stupendous.

2 x 2002 Dom Perignon…. Felt like I was at Wimbledon with all the peaches and cream. This is a cracking wine now. I was originally sceptical, but it has shed its awkward adolescence and blossomed.

2009 Pikes Merle… just coming into its own. Limes meet flowers. Great length and mouthfeel.

1991 Henschke Mt Ed….cracking wine at its apogee. Malty oak creates a great complement to the ripe but balanced fruit. Reminds me why this is arguably my favourite Aussie red.

[JamieAdelaide]

Great to hear the Mt Ed going well! I’m hosting a vertical in Hong Kong in Nov and I have a 91 ( my last bottle ).

[phillisc]

1998 Wynns red stripe, cork held up well, quite remarkable really, very little browning, plenty of fruit, full flavoured, firm finish. For $9...bargain!!
2019 Yalumba sanctum Cabernet, in a very good spot, still quite primary should develop well.
2016 Maxwell Ellen Street Shiraz, good but not great, feels a little underdone, will look at another.
2022 Lake Breeze Section 54 LC Shiraz, not had this before, but excellent, if a bit over the top. Very full bodied, classic brooding Shiraz, excellent VFM at $25.

Cheers Craig

[phillisc]

Had a 1997 Wynns Red Stripe. Last glass tonight, drinking beautifully.
Moved onto a 1990 Wynns Oven Valley. Just superb, so much going on, almost like an Italian red, delicate but retaining substance. Cork did the job, savoury spicy notes, lovely palate, twinge of sweetness. So so good, 6 left. A $4 red, will have the last one in 2030.
Cheers Craig

[phillisc]

Leconfield 2021 Front Twenty Cabernet, another excellent example of the vintage. Black blue fruits, long palate with a bright core finishing with fine tannins. Very impressive.
Cheers Craig

[Sean]

Andrew Buller 1858 Old Vine Sparkling Shiraz NV - Bottle fermented method and liquored with rare Muscat. Good froth, but can’t see any bead because of the impenetrable purple colour. Lots of rich Shiraz character rather than sweet. Mulberry, blackberry and spice. Fresh and inviting in the glass with a dry finish. Really intense and hedonistic at the same time. - 1/10/24

Penfolds Bin 28 Shiraz 21 - This is multi-regional of course and got 12 months in American oak. Some of that is new oak these days. The style is familiar enough. A deep crimson colour with some sheen on it. Dark berries, plums, spice and chocolate. Lots of intensity, but very smooth. Oak and tannin are evident without being intrusive. Except the telltale sweet fruited feel to it from the American oak I suppose. This is reliable as ever, and probably better value if you get some age on it. - 3/10/24

Stanton & Killeen Terra Mae 22 - A blend of the Iberian varietals Tinta Roriz (Tempranillo), Tinta Cao and Tinta Barroca. Got 12 months in older, large French oak barrels. Ruby colour. This is medium-bodied with 13.5% a/v. Cherry, red berries, dark plums and some dried herb character reflecting the cooler, wet vintage. Nice textured mix of fruit and lingering, soft tannins. - 5/10/24

Paringa Estate Chardonnay 23 - OK this bottle went pretty quick. Handpicked, whole bunch and matured in French oak puncheons. Struck match early on and some barrel-fermented character. The oak is obvious, but supports the fruit nicely. Fresh acidity and fills out in the glass with drive and intensity. Citrus, stonefruit, oak spice and leesy influence. - 6/10/24

Penfolds Bin 28 Shiraz 22 - Got 12 months maturation in American oak barrels and it is the usual 14.5% a/v. Must have a love-hate relationship with the 28. Is it worth the money? Dunno. Really enjoy drinking them, just hate paying so much for it. Too easy to get a taste for it. Purpley and pretty alluring from the start. This is a bit more lush and softer than the 21 vintage. Juicy dark fruits, plum, cherry, cocoa and spice. Feels robust and supple with nicely weighted tannin. - 7/10/24

Rockford Moppa Springs 21 - A Grenache Mataro Shiraz blend. Open fermenter, basket pressed, matured in large vats and older oak hogsheads. Ruby coloured and medium-bodied. Raspberry, dark berries and spice. Drinking this over a couple of nights. First glass showed the fruit best. After that it has been more chocolatey and earthy with soft tannins. - 9/10/24

Wolf Blass Grey Label Piccadilly Valley Chardonnay 23 - 100% French oak, malo and 8 months in the barrels. Some new oak. Straw colour. Gun flint, citrus, nectarine, nougat and oak spice. This builds in the glass with loads of fresh fruit character and texture on the palate. - 11/10/24

Fraser Gallop Estate Cabernet Sauvignon 21 - Got 15 months in second use French oak barrels. Red-purple and medium-bodied. It has a sizeable 13% petit verdot, no surprise this is such a pretty, floral Cab. Blackcurrant, cherry, violets, herbs, mint and cedar. Good intensity and smooth with fine tannins gently folded through the palate. - 12/10/24

Rockford Rod and Spur Shiraz Cabernet 20 - This is 56% Shiraz and 44% Cab Sav. Red-purple colour with some legs in the glass. Thinking it is medium-bodied because it’s under 14%, but feels warm. Sweet dark berries, plums, mint and spice. Vanilla oak? Smooth and supple. The first glass went pretty quick. Showing a bit more dry tannin after that. Like to think this will be better with a few years on it. - 14/10/24

Coldstream Hills Chardonnay 23 - Upper and lower Yarra Valley fruit. Barrel-fermented and matured in French oak barrels (19% new) and vats for 9 months. The oak and barrel influence deftly handled as usual. Light gold colour and inviting florals. Citrus, stonefruit, barley and spice. Opens up in the glass with a nice balance of fruit and fresh acidity. A sound wine, just not much character. - 15/10/24

[WineRick]

Andrew Buller 1858 Old Vine Sparkling Shiraz NV - Bottle fermented method and liquored with rare Muscat. Good froth, but can’t see any bead because of the impenetrable purple colour. Lots of rich Shiraz character rather than sweet. Mulberry, blackberry and spice. Fresh and inviting in the glass with a dry finish. Really intense and hedonistic at the same time. - 1/10/24

Penfolds Bin 28 Shiraz 21 - This is multi-regional of course and got 12 months in American oak. Some of that is new oak these days. The style is familiar enough. A deep crimson colour with some sheen on it. Dark berries, plums, spice and chocolate. Lots of intensity, but very smooth. Oak and tannin are evident without being intrusive. Except the telltale sweet fruited feel to it from the American oak I suppose. This is reliable as ever, and probably better value if you get some age on it. - 3/10/24

Stanton & Killeen Terra Mae 22 - A blend of the Iberian varietals Tinta Roriz (Tempranillo), Tinta Cao and Tinta Barroca. Got 12 months in older, large French oak barrels. Ruby colour. This is medium-bodied with 13.5% a/v. Cherry, red berries, dark plums and some dried herb character reflecting the cooler, wet vintage. Nice textured mix of fruit and lingering, soft tannins. - 5/10/24

Paringa Estate Chardonnay 23 - OK this bottle went pretty quick. Handpicked, whole bunch and matured in French oak puncheons. Struck match early on and some barrel-fermented character. The oak is obvious, but supports the fruit nicely. Fresh acidity and fills out in the glass with drive and intensity. Citrus, stonefruit, oak spice and leesy influence. - 6/10/24

Penfolds Bin 28 Shiraz 22 - Got 12 months maturation in American oak barrels and it is the usual 14.5% a/v. Must have a love-hate relationship with the 28. Is it worth the money? Dunno. Really enjoy drinking them, just hate paying so much for it. Too easy to get a taste for it. Purpley and pretty alluring from the start. This is a bit more lush and softer than the 21 vintage. Juicy dark fruits, plum, cherry, cocoa and spice. Feels robust and supple with nicely weighted tannin. - 7/10/24

Rockford Moppa Springs 21 - A Grenache Mataro Shiraz blend. Open fermenter, basket pressed, matured in large vats and older oak hogsheads. Ruby coloured and medium-bodied. Raspberry, dark berries and spice. Drinking this over a couple of nights. First glass showed the fruit best. After that it has been more chocolatey and earthy with soft tannins. - 9/10/24

Wolf Blass Grey Label Piccadilly Valley Chardonnay 23 - 100% French oak, malo and 8 months in the barrels. Some new oak. Straw colour. Gun flint, citrus, nectarine, nougat and oak spice. This builds in the glass with loads of fresh fruit character and texture on the palate. - 11/10/24

Fraser Gallop Estate Cabernet Sauvignon 21 - Got 15 months in second use French oak barrels. Red-purple and medium-bodied. It has a sizeable 13% petit verdot, no surprise this is such a pretty, floral Cab. Blackcurrant, cherry, violets, herbs, mint and cedar. Good intensity and smooth with fine tannins gently folded through the palate. - 12/10/24

Rockford Rod and Spur Shiraz Cabernet 20 - This is 56% Shiraz and 44% Cab Sav. Red-purple colour with some legs in the glass. Thinking it is medium-bodied because it’s under 14%, but feels warm. Sweet dark berries, plums, mint and spice. Vanilla oak? Smooth and supple. The first glass went pretty quick. Showing a bit more dry tannin after that. Like to think this will be better with a few years on it. - 14/10/24

Coldstream Hills Chardonnay 23 - Upper and lower Yarra Valley fruit. Barrel-fermented and matured in French oak barrels (19% new) and vats for 9 months. The oak and barrel influence deftly handled as usual. Light gold colour and inviting florals. Citrus, stonefruit, barley and spice. Opens up in the glass with a nice balance of fruit and fresh acidity. A sound wine, just not much character. - 15/10/24

Great notes.

[VinoEd]

Trying these two side by side tonight because I’m on parental leave and it’s wet and cold.

The Wynns is definitely a bigger wine that will benefit from cellaring. It’s got a slightly more purple hue to it. It’s bold, great tannin structure, dark fruits, plush mouth feel - rich.

The Sidewood by comparison is more approachable now, more delicate, albeit it still has a tannin structure, slightly lighter fruit and a bit of pepper, dark chocolate.

Both are great value wines.

Wynns to cellar, Sidewood to go now and over the next 3 years.

I’ve moved regional for a few months and brought 3 of each with me for quaffing so will give them another run soon!

Cheers Ed

[Sean]

Seppelt Drumborg Vineyard Chardonnay 23 - Really interesting after drinking the Wolf Blass Grey Label Chardonnay. Both wines made by Clare Dry at the Wolf Blass Bilyara winery. Sourced from the notoriously marginal vineyard in s/w Victoria. A wet, low yielding vintage, so this is surprisingly good. It was matured in French oak, with full solids and malo. Lots of fruit intensity. The malo adds another level to that rather than softening it up. Green straw colour. Citrus, white peach, brine, some leesy influence and loads of minerally acidity. Slowly builds in the glass. Get a few years on it if you have a bottle or two. - 16/10/24

Xanadu Chardonnay 22 - Whole bunch, wild yeast and barrel-fermented in French oak. (22% new.) Got 9 months maturation, no malo. Typically rich, ripe fruit character with loads of natural acidity. The oak is pretty obvious. But the fruit also has power and intensity. I have the current release too, so this has an extra year on it. Just settling in at this stage I think. Straw colour. Citrus, nectarine, oatmeal, spice/cashew oak and some phenolics. Subtle leesy influences as it warms up in the glass. - 17/10/24

Wynns Black Label Shiraz 22 - A lot of old vine fruit in this. Got 10 months in French oak barrels. Mostly older oak and just 13.1% a/v, which is much lower than most Shiraz. Red-purple colour and a strong floral character. Dark plums, red fruits, pepper, aniseed and dried herbs. A little more spicy and richer as I got into 2nd and 3rd glasses of this. Not a showy wine, it is deceptively soft on the palate with all that old vine stuff going on. Neatly integrated fine tannins and probably why this will be a keeper. - 18/10/24

Heading off later today on a road trip. Really don’t want to hit the roads out of Melbourne until this rain clears a little.
Planning to stop at the Coonawarra on our way from Mildura to Mount Gambier.
Unfortunately we will miss most of the Coonawarra Cabernet Celebrations events on this month. But perhaps the wineries we visit will have something extra on.
Not been there since the 90s, so looking forward to it. Also what is changed and the same?
Thinking about the connections the wineries there have. Not just to the red soil, also to the history of the place - the old history I mean.
I will probably start with Wynns since I am still drinking their wines, and keeping some of them too.
The largest owner of red soil vineyards and a major winery in the area dating back to when it was Chateau Comaum in the old Blockers days.
Reading through my old Len Evans and Halliday books trying to place some of the older names with the newer.
But what really struck a chord with me was an intro to the Coonawarra by the late, great Len Evans.

- Coonawarra, which is midway between Adelaide and Melbourne in the south-east of South Australia, and off the main highways at that, is not exactly a tourist mecca. Those who do flash through, perhaps to fill up the car boot with a new wine release from one of the small, lesser known winemakers, and perhaps to stay overnight at one of the comfortable motels, may see little more than the verdant and vigorous vines across the marrow-chilling, cold plains. But there is a strange beauty to this flat country, with its leaden skies by day and sometimes the aurora australis blazing across the night sky, or eerie and inexplicable lights across what remain of the swamps. Some of the romance of the region has been communicated by such poets as John Shaw Nielsen; some of the mysticism seems also to be communicated in the red wines it grows.

[Chuck]

Trying these two side by side tonight because I’m on parental leave and it’s wet and cold.

The Wynns is definitely a bigger wine that will benefit from cellaring. It’s got a slightly more purple hue to it. It’s bold, great tannin structure, dark fruits, plush mouth feel - rich.

The Sidewood by comparison is more approachable now, more delicate, albeit it still has a tannin structure, slightly lighter fruit and a bit of pepper, dark chocolate.

Both are great value wines.

Wynns to cellar, Sidewood to go now and over the next 3 years.

I’ve moved regional for a few months and brought 3 of each with me for quaffing so will give them another run soon!

Cheers Ed

Agree the Sidewood is a solid wine. From a cool climate area (Adelaide Hills) the warm excellent 2021 vintage has allowed the fruit to develop more warmer climate characteristics. Good mid week quaffer at a silly Etailer price.

[Hacker]

Afew over the last couple of days.
2010 Faiveley Cazetiers: Secondary influences prevail as you would expect of a wine 14 years of age. Long, broad and rich. A powerful palate with the expected red fruits giving way to more earthy influences mixed with a mineral, almost salty finish. Good to great.
Selosse Initial disg 4/2021 Worryingly deep yellow/gold. But not to worry, the oxidative style presented signifies Anselme's unique style. I love it, but I would understand someone else's objection to this ripe, seemingly oxygen reduced presentation of champagne. Hugely full bodied; something beyond what you will expect yet delicious none the less. Good to great.

[Mike Hawkins]

Afew over the last couple of days.
2010 Faiveley Cazetiers: Secondary influences prevail as you would expect of a wine 14 years of age. Long, broad and rich. A powerful palate with the expected red fruits giving way to more earthy influences mixed with a mineral, almost salty finish. Good to great.
Selosse Initial disg 4/2021 Worryingly deep yellow/gold. But not to worry, the oxidative style presented signifies Anselme's unique style. I love it, but I would understand someone else's objection to this ripe, seemingly oxygen reduced presentation of champagne. Hugely full bodied; something beyond what you will expect yet delicious none the less. Good to great.

I’ve always struggled to appreciate the wines of Selosse and his disciples. That said, many with better palates than mine love them. Glad you’re one of them!

[Hacker]

I’ve always struggled to appreciate the wines of Selosse and his disciples. That said, many with better palates than mine love them. Glad you’re one of them!

Hi Mike, please don't think I have a better palate than you, or anyone else for that matter. My wife has a better palate than me. I just think we are all individuals who's palates are their own and representitive of their likes and dislikes. And they - rightly - evolve over time. As a collective however, wine lovers are always understanding of the nuances of any wine in comparison with other wines. And that's part of the fun!

[Hacker]

2016 Sami-Odi HD -the one with the coloured circles on the label - Quite full bodied with yummy dark fruit and no indication of secondary maturation as yet. I'm hanging on to the rest of my stash for a few years at least.

I was rummaging around my boxes of wine and found a pack of Baby Tui, so I may try one of those soon. Imagine having a wine named after you! I hope Fraser bottled a few magnums for his daughter's 21st birthday and beyond!!

[Sean]

Annie’s Lane Riesling 23 - Straw coloured and clean, fresh varietal character. Florals, limes, talcum and punchy acidity. Will probably knock over a few bottles of this in the coming summer. - 19/10/24

Trentham Estate Sangiovese Rose 23 - A clean tank-fermented style. Salmon pink colour and musky, rose petal aromatics. Cherry, red fruits, sweet rhubarb and Turkish delight with a moderately dry finish. - 20/10/24

Chalmers Mother Block White 22 - They have 50 different varietals and supply vines to many other wineries. This is a field blend of some of their varietals. 73% Vermentino, 16% Fiano, 5% Grechetto, 2% Greco, 2% Glera, 1% Pinot Bianco and 1% Pinot Grigio co-fermented. Light straw colour and a grapey feel to it. Pear, stonefruit, wild honey and a lush fruity mid-palate. Clean with fresh acidity and a dry finish. - 21/10/24

Wynns The Gables Cabernet Sauvignon 21 - I found this on the list at the Mount Gambier Hotel. A year older than the current release at the Wynns cellar door. Got about 14 months in new and used French oak, incl. large oak vats. Red-purple colour and medium-bodied. Cassis, mulberry and dried herbs with moderate dusty tannins. - 23/10/24

DiGiorgio Family Kongorong Riesling 23 - Sourced from near the coast south of Mount Gambier. A year on this, they were changing over to the new vintages when we were there. Green straw colour and lovely florals. Clean and very fresh. Citrus, red apple, herbs with a moderately dry finish. - 25/10/24

Grampians Estate Grenache 21 - I don’t see a lot of Grenache from the Grampians, so this is interesting. Strong red colour and very pleasant floral/spicy aromas. Calling it medium-bodied though showing full-on fruit intensity. Red fruits, cranberry, savoury oak and soft, dry tannins. - 26/10/24

Xanadu Chardonnay 23 - The winemaking is pretty much the same as the 22. So if there’s anything different it is the vintage. But I can’t pick it. This hits the right notes if you are drinking a MR Chardonnay. They get this right every time maybe. Citrus, stonefruit, spicy French oak with deep, vibrant acidity and long. - 27/10/24

Kooyong Clonale Chardonnay 22 - Sourced from the Tuerong and Balnarring vineyards. A whole bunch and wild yeast savoury influence. Got 10 months in French oak, 15% new. But the oak doesn’t really feature in this. Light gold colour and flinty. Citrus, lemon pith, stonefruit and some oak spice. Also a strong minerally character driven by the acidity in it. - 28/10/24

Paringa Estate ‘Estate’ Pinot Noir 20 - This won’t be regarded as a vintage to buy, but the wine comes up pretty good. It was 100% de-stemmed, open fermenter and got 11 months in French oak. Ruby colour. Dark cherry, red fruits, spice and fresh herbs. Showing some secondary development with forest floor and fine tannins. Right in the drinking window, but it is probably a long one too. - 29/10/24

Wynns Reframed Fiano PG Arneis 23 - Limestone Coast. The Reframed range was first released a couple of years ago. They have been hit and miss, this is a better one especially for summer drinking. A blend of 67% Fiano, 19% Pinot Grigio and 14% Arneis. Tank-fermented so there’s loads of fresh fruit character. Citrus, apple/pear, tropical fruit with some fleshy texture on the mid-palate and a moderately dry finish. - 30/10/24

[phillisc]

2021 Maxwell Ellen St Shiraz. Rich full bodied MV Shiraz, dark fruits savoury core, firm finish all the way through. Really good.
Cheers Craig

[phillisc]

Another 1998 Wynns Red Stripe. One of the vintages of the century. 1 mm stained cork, low neck ullage, dark purple in the glass. Blueberry nose, lovely bright palate, still has primary notes, solid core right though to firming tannins and the faintest lick of acid.
A real surprise ànd for $9 what's not to love.
At 26 years still has a bit left in the tank.
Cheers Craig

[Hacker]

2018 Savaterre Chardonnay. Wow. Lovely, full bodied delicious head turning Chardy. I don't believe chardonnay can get much better than this. Different to Margaret River icons, but all the better for it, as you would hope for.
2015 Yarra Yering Dry red 1. Nice, but not super nice. Not disappointing but considering the price there may be better value out there. YY 1982 was the reason why I first realised collecting and cellaring wine was a thing.
2014 Tyrrell's Vat 9. Yum. Still a pup. But so lovely. Vat 9 is a yearly buy for me from Tyrrell's.

[Sean]

Woodlands Margaret Cabernet Merlot Malbec 17 - OK this is a serious MR Cab and bigger than I thought it would be. Probably will be better when it is 10yo. A blend of 86% Cab, 8% Merlot and 6% Malbec. A lush red-purple colour. The aromatics change in the glass. Blackcurrant, mulberry, bay leaf, olives, aniseed (or fennel) and wood spice. Got a lot of new French oak, which is still pretty obvious. But feels very refined on the palate even with the grainy Cab tannins. Big fruit/oak and still evolving if you keep it for longer than me. - 1/11/24

Balnaves Shiraz 20 - Really like a red fruited Shiraz when I find one and this is very good. The fruit comes off the Paulownia and Old Shiraz blocks. Matured for 9 months in large format French oak, almost half new. Red-purple colour with some intensity. Deeply flavoured and balanced, all that oak absorbed into the wine. Raspberry, cherry, berry compote and spice. The cedar/vanilla is there if you are looking for it. Robust, fresh feel to it (I keep pouring another glass for myself) and some dry tannin. Smooth and long. - 3/11/24

Chalmers Mother Block Red 23 - I chilled this for 5 mins in the fridge. A blend of Nero d’avola, Sagrantino, Teroldego and Sangiovese. Just 13% a/v. Ruby coloured and inviting aromatics. Cherry, raspberry, plum, chocolate and aniseed. Feels medium-bodied with soft, savoury tannins. - 4/11/24

Stanton & Killeen Sparkling Tempranillo 22 - Bottle fermented method and aged on lees for 9 months. Dark red with a generous mousse and steady bead. Plums, red fruits and chocolate. Lush, rich flavours on the palate and a dry finish. - 5/11/24

Chalmers Mother Block Rose 22 - This is based on grapes from their loamy red soil Murray-Darling vineyard. A blend of Sagrantino, Lambrusco, Vermentino, Dolcetto, Graciano and Nebbiolo. Copper colour and aromatic. Not surprisingly it isn’t typical. Rose petal, red fruits, peach and citrus orchard. Fresh with nice texture on the palate and a dry finish. - 7/11/24

DiGiorgio Family Montepulciano 22 - Limestone Coast. Got 12 months in older French oak. Red-purple colour and florals. Cherry, red fruits, rhubarb and spice. Just 13% a/v. The oak influence is secondary. A little sweet fruited on the mid-palate. Feels medium-bodied with moderate tannin. - 8/11/24

Penfolds Bin 311 Chardonnay 20 - Tasmania, Adelaide Hills, Henty. A little more going on with this than the 23 vintage I had a while ago. Mostly because it has some bottle age. Light gold colour. Tangy citrus, stonefruit and spice. Toasty oak that seems more pronounced with a few years on it, so you have to like that. Best drinking now I think. - 9/11/24

Campbells Limited Release Cabernets 16 - A blend of Cab Sav and Ruby Cabernet, the latter like a turbo charger of fruit. Drinking this over a couple of nights. Red-purple colour with some bricking. Blackcurrant, sweet dark berries, cherry, earth and tobacco. A bit warm. Age on this gives it a nice brambly feel however. Slightly grippy tannins and long. - 10/11/24

Chalmers Vermentino 23 - Sourced from their Heathcote vineyard. Handpicked, whole bunch and wild yeast. Got 5 months on lees in the tank. Not much colour, but loads of flavour and fresh acidity. Florals and citrus, pears, dried herbs with texture on the palate and a dry finish. - 11/11/24

Chalmers Rosato 22 - Heathcote. Handpicked, whole bunch and wild yeast. Based on Aglianico matured in Chestnut botte and old barrels while the Sagrantino and Nero got 6 months in tanks. Copper colour. Rose petal, rhubarb and red fruits with a slightly savoury feel to it and a dry finish. - 12/11/24

Peter Lehmann Masters Eight Songs Shiraz 18 - Sourced from old vines around the Barossa. So it has typical density of colour and fruit. Got 18 months in French oak hogsheads, which feels seamless. I had this over 3 nights. Dark plums, blackberry, chocolate and warm spices. It is very smooth and balanced. A long earthy aftertaste with velvety tannin. Good now, but could cellar this for ages of course. - 13/11/24

Scorpo Estate Pinot Noir 21 - Old volcanic soil vineyard at Merricks North. I remember someone saying he could taste the ferrous/iron in a red soil Pinot, and this is like that. Ripping through this. Ruby colour. Cherry, red fruits, forest floor and spice. Bell like Pinot character with that stamp of where this comes from all over it. Fresh acidity and gentle tannins running through a long finish. - 13/11/24

[Hacker]

Cracked a bottle of 2012 Standish the Relic. Deep, almost black in the glass. Full and rich which needs to be paired with meat or fuller bodied fare. Good, but not quite hitting the heights.