The Auswine Forum

2001 Charles Melton, Nine Popes Corked

2005 Glaetzer Godolphin Big dark and inky, starting to settle down and is most likely in a state of transformation, blackberries, blueberries and a touch of spice.

1998 Noon Reserve Shiraz Huge wine, thick, viscous and black with loads of blackberry Jube fruit, tar and chewy licorice. This is a super wine, massive concentration with plenty of life ahead. It really reminded me of fresh Daryl Lea Soft Licorice

Slipped in a nice riesling last night that complemented the Japanese food well.

99 Grosset Polish Hill Riesling Deep yellow colour. Whiff of kero to start followed by honey and toast, as one would expect. Nice deep flavour to this one. Drinking well now but I might keep a few a bit longer to see where it goes. 92

Mark S wrote:Caledonia Australis Pinot 2001 - a producer that seems to fly right under the radar - absolute giveaway on Grays last year - lovely, classic, light/medim bodied wine with fragrance, fruit, balance, development, the works - needs to be drunk up now though, not quite so good 2nd night.

I got a couple of cases of this last year too. Went through the first case pretty quickly but have been a bit slower on the second case. Definitely a drink now proposition, but for the money, was a pretty good buy. In fact I've no complaints about buying aged wine that's drinking right now.

On a lovely evening celebrating a birthday:

1997 Laurent-Perrier Champagne Brut. Rich, complex, and elegant, a lovely Champagne.
1998 Massandra Sherry, Crimea, Ukraine. Complex nose of rancio, nuts and a touch of honey, though the palate was a bit lacking a bit in acidity. Fascinating though, it went well with the salted cod.
2006 Meursault, Chartron et Trebuchet, Burgundy. Served a bit too cold we didn't guess it for a chardonnay. It was nonetheless an elegant wine if not too complex and got better when warmer.
2004 Lamborghini Torami, Umbria, Italy. Very young even after 4 hours in decanter. Sweet powerful nose of dark fruit followed by nice grainy tannins. Needs time.
1986 Reserve du General (2nd wine of Ch. Palmer) Margaux. Sweet mature nose and a lovely elegant profile. Complex and long. A simply delightful old Bordeaux.
1972 Chambolle-Musigny, Bouchard Pere, Burgundy. What we were waiting for all evening--the birthday wine. Despite the off-vintage the wine was beautiful, silky textured and mature, what a Burgundy should be. The wine of the night.
Croft Pink Port. A 'fun' desert wine that was no fun at all. Better with an ice cube.
Churchill Crusted Port, Bottled 2002, Portugal. Supposedly a step up from an LBV this was an elegant, balanced port that slipped down the throat with ease. Well priced and a great find.
N/V Henriquez & Henriquez 10 Year Old Malmsey, Madeira, Portugal. A very nice Madeira though all agreed that the Broadbent 10 year old was a touch better.
N/V Duke of Clarence Madeira, Portugal. For comparison the inexpensive madeira that went into the Tiramisu was tasted. Nice but simple by comparison.
1987 Taylor Fladgate Late Bottled Vintage, Portugal. An old bottle of an inexpensive LBV that was famously rich and dense. At 22 years of age it had all the elements of a fine port (it was guessed to be a vintage or single quinta), alcohol, depth, fruit and grip, yet was somewhat disjointed. Great for those who remembered this port, for others the Churchill was better.

Cheers...............Mahmoud.

Mark S wrote:Irvine Grand Merlot 1992 - bloody magnificent! A lesson in Australian merlot, approaching, dare I say it, the best that the right bank can offer, with the cassis intensity hinting at its new world origins. Give this, or the Petaluma Merlot 1990 or 1992, to a sceptic, they will be converted.

This is the one that won the Switzerland competition against Petrus and every other heavyweight Merlot in the world. I'm glad to have a magnum of it stashed away (somewhere).

Cheers,
Ian

rooman wrote:Graeme, I am curious to know what food you paired this with?

All four bottles have been pre- or post- dinner sippers, rather than accompanying a main course.
cheers,
Graeme

GraemeG wrote:

rooman wrote:Graeme, I am curious to know what food you paired this with?

All four bottles have been pre- or post- dinner sippers, rather than accompanying a main course.
cheers,
Graeme

Graeme

If you are sipping post dinner, do you pair with cheese?

Mark

rooman wrote:Graeme

If you are sipping post dinner, do you pair with cheese?

Mark

I tend to. I don't remember whether I did with this. It might stand up to a mild blue, or other soft cheeses.
cheers,
Graeme