The Auswine Forum

Some Bollinger Grande Année 2002; this is going to be the only thing I buy this month (famous last words...)

Managed to go a little bit silly at an auction the other day:

12 x 2000 Crawford River Riesling
12 x 2003 Crawford River Riesling
20 x Seppelts DP63
2 x 1983 Taltarni Cab Sav
And something listed as 1990 Cloudy Bay Cabernet Merlot

DaveB wrote:Methinks Mr Miller is about to implode after his latest episode in Spain. I would think Parker will dump him before he erodes his WA brand beyond repair.

EDIT: Sorry....some context is probably needed..... http://jimsloire.blogspot.com/2011/11/c ... o-jay.html

Well it looks like he's no longer associated with the WA.

http://www.drvino.com/2011/12/04/jay-mi ... rt-parker/

6x 2002 Dom Perignon I know some people don't come away impressed with this wine - that is why patience is imperative. I think it will drink well from 2020 - 2035+. By way of comparison, the 82 and 85 are drinking nicely now.... Enjoy..... down the road ! Mike I've had the chance to taste this from...

12x 2001 Ch. Talbot
12x 2007 Ch. Puygueraud
12x 2005 la Parde de Haut-Bailly
6x 2002 Dom Perignon

£120 a few years ago; by accident. I'd placed a proxy bid at auction for what I thought was a mixed case of 12 lesser mature Bordeaux. Having written the number down incorrectly, I ended up purchasing a different lot consisting of only 2 bottles instead. The two bottles turned out to be Chateau P...

Brucer wrote:I noticed recently that they have increased their prices substantially.
I have 04 and 05 Beast, and 05 Clos Otto in the cellar.
I should have a look at them.
Great label on the Clos otto !

Please feedback when you do; I have the 05 Beast gently slumbering and would love to know how it's travelling

Carl,

The Wendouree was definitely corked; which was the other one?

Ian,

Nice line-up of wines there. Good to see you are continuing to drink well.

Cheers,

Nayan

That's a hell of a lot less than the AU$1.5 billion that Constellation originally paid for it...

Michael McNally wrote:Some interesting points.

However....

We don't make cork here...

Actually, you do...

I know that Hahndorf Hill are planning their first commercial release of GV with the 2010 vintage. I'm not sure who else in Oz is running with it at the moment, but there are a number of NZ wineries also planning releases with the coming vintage.

Get your friend to talk to some of the wineries around Hobart; they should be able to give good advice and may even be able to arrange transport for an appropriate fee.

Carl's suggestion of an ice Riesling is good (if you can find one); I've matched a similar desert with a Canadian Vidal Ice Wine. Whatever you pick, the wine needs to be sweeter than the tart to avoid the wine seeming thin and acidic.

Didn't have the 00 this time, but wasn't particularly impressed with it on past showing (can't remember why now). Though I don't think there is such a thing as a bad Musar; if you like this style of wine.

And what did you think of them? Still typing up the notes, though the differences between them were incredibly subtle making it a really tough job. Essentially my favourite was the 80, followed by the 87; the 87 being seemingly drier with a lovely bitter dark chocolate finish to a fresh raspberry a...

Big Musarfest in England this weekend http://i278.photobucket.com/albums/kk100/vinosity/Musarathon%202010/IMG_1108.jpg We were all quite surprised at how convergent the wines became after about 20 years This http://i278.photobucket.com/albums/kk100/vinosity/Musarathon%202010/IMG_1099.jpg Didn't tast...

On the other hand, if you leave it in the fridge, you may end up with an odd overlay to the champagne, as I discovered to my cost with a bottle of Lanson Black Label, which I carelessly left in there for a week or so. It was a slightly musty, slightly corky, fridgey taste. I've noticed it with olde...

Thanks for the note Ian. I tried this at the Australian Trade Tasting in London last week.

Broadly agree with your notes, but in addition I thought it had all the florality that seems to be the hallmark of the 09 Clare Rieslings; a vintage I love, but think would prefer in their youth.

Red wrote:What cheeses would people recommend with Pinot Noir?

What Pinot Noir? And where from?

Triple Cream Bries work well with some Australian PNs

Just picked up a case of 2003 Clonakilla SV for $60 a bottle

I can't make it , but I'm just wondering what "baked duck" is?

DaveB wrote:I got one of these last week....gave it a spin on the weekend and it is fantastic

The descriptions on the website however are decidedly fruity....

http://www.ovarius.com/PresentationE.htm

Pretty sure that is actually a teapot.

Andrew, No matter how you pack your wine, you really don't know where the container is going to be stored on the ship. If it is in the middle of the hold, then it is possible that it would not get too hot to affect the wine in the short to medium term, but if it were on the outside then you would be...

It is generally said that red wine should be drunk at room temperature. In most parts of the world, that may be round about 20-22 degrees. On a hot day in QUeensland or NSW, it might be close to 30. The dictum that red wines should be drunk at room temperature was written in the Victorian era in En...

Hi Bick and Craig your comments have got me craving an Otago riesling. The Felton is awesome, normally prefer less residual sugar but its too damn tasty. Cant find it many places here (Oz), also struggling to find Carrick riesling (my favourite). Thinking about having a crack at an 08 Muddy Waters ...

Dinner with a couple of friends last night. We got through: Drappier Rose NV - dosage a bit high and fruit a bit ripe for me (as always with Drappier), but enjoyable drinking. Some youngish white burg whose name escapes me at the moment - show hints of POX 1982 Pontet Canet - Elegant old Claret. A t...

Jeez, you'll be lucky find a good modern-Australian restaurant open on a Monday night in Adelaide.

How about a good steak? Sosta (Rundle Street) used to be open for dinner 7 days a week.

If I'm still in the country then I will try to make it (though I don't know when Labour Day weekend is )

The guy who wrote that is a ignorant dick.

There is nothing done in Australia that is not done in the States; in fact the US allow processes that aren't licensed in OZ.

There's a Meenan and a Munslow, isn't there?