The Auswine Forum

... And you like it, what more is there to say. This is the key. I am not one for being able to describe a wine in terms of tar, boot leather et al, and mentioned this and the points ratings that 'experts' hand out when at a winery in Clare. The winemaker replied along the lines of "You drink ...

2006 Kilikanoon Prodigal Grenache Apologies in advance for the lack of plums in this report, but I decided to treat myself to this wine tonight. Light on tannins, smooth to almost velvet finish. A gentle red without being overpowering. I'm no professional, but this is the type of wine that I like a...

Is the Hardys website the most useless annoying site in the world or is their worse??? Trying to get info on Eileen hardy Shiraz is impossible!!! I went on their site to check it out.. Me too. I think their marketing/PR department is too full of gullible individuals and a way too high a budget. Eit...

Nice info.

I noticed Robert O'Callaghan in the 'tiser as well.
http://www.adelaidenow.com.au/business/ ... 6336355359

This tends to apply to oaked chardonnay only - the unoaked versions can be treated like an SSB or most other white wines. Are there other white varieties or wines that can be presented in the same manner and benefit? This is useful info for when refrigeration is not necessarily ideal - ie, when cam...

You have phrased the questions related towards included information, however, what lets down many web designs is obfuscation of information through poor contrast and difficult to read (for some) fonts plus illogical navigation placement and design, all in an attempt to be different. Leave the 'diffe...

Forgive my ignorance on this, but until today, I'd always assumed chard was serve chilled. Today, at Jeanneret, I was served a room temp chard which has me re-evaluating my disdain for the product. Buttery, almost smoky. Is chard often served at this elevated type of temp? If it was chilled, would t...

Just got in from a day trip to clare.
Both Eldredge and kilikanoon are very happy with quality of fruit brought in, though yields a tad lower than average.
Kilikanoon reckon best in ages though reds won't be ready till 2015.