Hi all,
First post for me so here i go.
1998 Seppelt Drumborg Chardonnay:
Bright yellow/gold, nutty, barrel ferment characteristics on the nose. Creamy, cashew flavours on the palate with a hint smoky oak on the finish. Has really developed well and is definitely at its peak now. Loved it
2001 Elgee Park Family Reserve Pinot Noir:
Light-medium purple, distinctly varietal characters of spice and cherry on the nose. It was quite light on the palate, with hints of mushroomy forest floor flavours with a soft finnish. It didn't rock my world but a decent wine nonetheless
Thats all for this week,
Cheers
Cheyne
Its Sunday - time to tell us all what you have been drinking
-
jacquesyiu
This Wednesday, I attended a Bass Phillip wine dinner here in Hong Kong.
22 people in the the restaurant "Petrus" chaired by Phillips Jones, the owner of the winery.
The Wines List are as follows
Domain Phillip Jones "Old Cellar" pinot Noir 2001 (Welcome Drink)
Bass Phillip Pinot Rose 2001
Bass Phillip "Estate" Chardonnay 2001
Bass Phillip "Crown Prince" Pinot Noir 2000
Bass Phillip "Estate" Pinot Noir 2000
Bass Phillip "Reserve" Pinot Noir 1999
Bass Phillip "Premium" Pinot Noir 1997
And the Menu are as follows
1) Saffron rockfish jelly with blue crab and Oscietra caviar on cauliflower puree
Bass Phillip Pinot Rose 2001
Bass Phillip "Estate" Chardonnay 2001
2) Goose liver confit raviolis served with fresh chanterelles,
black truffles and light Bresse chicken consomme cream sauce
Bass Phillip "Crown Prince" Pinot Noir 2000
3) Crispy philo ceptart with celeriac and onions confit, marbled jus
Bass Phillip "Estate" Pinot Noir 2000
4) Pan-fried beef fillet from Tasmania served with a Savoy
cabbage potato puree with black truffles ;red wine sauce
Bass Phillip "Reserve" Pinot Noir 1999
5) Selection of French cheese from Bernard Antony
Bass Phillip "Premium" Pinot Noir 1997
The food is excellent and "Reserve"99 is definitly the best Australian Pinot Noir I have ever taste so far.
One thing I learned from Phillips Jones during the dinner is that, unlike other red wines, the colour of Pinot Noir tell you nothing about the quality of the wine. He even suggested that next year, we should use some coloured wine glass to drink the wine.
22 people in the the restaurant "Petrus" chaired by Phillips Jones, the owner of the winery.
The Wines List are as follows
Domain Phillip Jones "Old Cellar" pinot Noir 2001 (Welcome Drink)
Bass Phillip Pinot Rose 2001
Bass Phillip "Estate" Chardonnay 2001
Bass Phillip "Crown Prince" Pinot Noir 2000
Bass Phillip "Estate" Pinot Noir 2000
Bass Phillip "Reserve" Pinot Noir 1999
Bass Phillip "Premium" Pinot Noir 1997
And the Menu are as follows
1) Saffron rockfish jelly with blue crab and Oscietra caviar on cauliflower puree
Bass Phillip Pinot Rose 2001
Bass Phillip "Estate" Chardonnay 2001
2) Goose liver confit raviolis served with fresh chanterelles,
black truffles and light Bresse chicken consomme cream sauce
Bass Phillip "Crown Prince" Pinot Noir 2000
3) Crispy philo ceptart with celeriac and onions confit, marbled jus
Bass Phillip "Estate" Pinot Noir 2000
4) Pan-fried beef fillet from Tasmania served with a Savoy
cabbage potato puree with black truffles ;red wine sauce
Bass Phillip "Reserve" Pinot Noir 1999
5) Selection of French cheese from Bernard Antony
Bass Phillip "Premium" Pinot Noir 1997
The food is excellent and "Reserve"99 is definitly the best Australian Pinot Noir I have ever taste so far.
One thing I learned from Phillips Jones during the dinner is that, unlike other red wines, the colour of Pinot Noir tell you nothing about the quality of the wine. He even suggested that next year, we should use some coloured wine glass to drink the wine.