The Auswine Forum

Hacker wrote:Does anyone know if the releases will have screwcap as an alternative to cork?

Thanks in advance!

** I'm sure they will. The last ones did.

Stuart

Blend wrote:While on the subject of WA, I note they make regular use of Malbec.

Can anyone suggest a Malbec?

** Don't know about WA, but Wendouree's Malbec from the latest vintage is pretty damned good.

Stuart

and for those that have a closure preference, the 2005 Bin 389 will be released in screwcap + cork. ** As was the 2004. I doubt that Fosters will be reverting to the exclusive use of cork any time soon. I think that Grange is the only Pennies wine that isn't (at least partially) bottled under tin c...

Let's have another one of those. I went to Rapide the other night, and it was great. I'm also keen to check out Restaurant II and 2 Small Rooms (I've never been to either). Stuart Restaurant II is very good! Was there not more than a fortnight ago. The crowd can be very special occasion, but they n...

Michael McNally wrote:

beef wrote:I am a porn star.

I knew I knew you from somewhere when we met at that offline!

Let's have another one of those. I went to Rapide the other night, and it was great. I'm also keen to check out Restaurant II and 2 Small Rooms (I've never been to either).

Stuart

I am a porn star.

In regards to Merlot, yes, I concede defeat. I completely forgot about the depth of New Zealand. I can not wait till my birthday when my brother will let me open one of his 98 Coleraines. Plus, "TOM" has to be one of the best looking 'labels' around. Sparkling, however, surely a rethink??...

So what are people's opinions on the cellaring potential of a wine such as described above (or by JH's descriptors)? Has anyone had an experience where they have had a wine like this, and pulled another bottle out a few years later, and have noticed significant improvement? How would you describe t...

I'm not a wealthy man, and I don't drink Grange, HoG, or expensive Frenchies. If I did, I would no doubt be willing to pay $50 corkage for those wines. With one caveat: the food has to merit the drinking of such wines. For me to drink my very best wines at a restaurant, it has to offer the very best...

$50 corkage is more than many of Sydney's top restaurants charge. At $50 a bottle to my way of thinking its gouging and when I found out it was $50 I would never book there. ** But would you ever book at a restaurant that didn't allow BYO at all? If so, your position is contradictory, IMO. Stuart

If so, why not allow BYO but charge $50 per bottle or something? I certainly understand where you're coming from. What you've suggested is a solution, but one that only resolves the situation for those who are already willing to spend $50 on a bottle of wine to begin with. This is something we tria...

In QLD we don't have to provide BYO if a licensed venue. Personally, I don't make exceptions for any customers.. all customers are important and deserve equal treatment. I don't understand restaurant managers that "panda" to certain guests - and it infuriates me when certain guests (and t...

John #11 wrote:For our OS readers, why don't you try a few of the following:

Any post-2000 Hunter Valley red

** Given your signature John, that was a very contradictory post

Stuart

They said about $5k of the total was for transport.

Stuart

Red Bigot wrote:Here is another version of a pre-cast underground cellar:
http://www.cellar-creations.com.au/cellar_pits.htm

** I emailed Cellar Creations about this product. They said that the total cost, delivered to, and installed in QLD would be around $50k

I'll stick with my $350 wine fridge for now

Stuart

382 please

Belting through some small grower champagnes of which the best were Bruno Michel NV Cuvée Blanche (good flavour but a bit on the sweet side) Roger Pouillon NV Brut Vigneron with the hideous label (nice and dry, quite yeasty and very fine). Love that many of these small makers are using DIAM Myti...

Basedows ! Its now Grant Burge Illaparra winery in Tanunda ! This is the ex Basedows winery site , although there are three Basedow brothers now peddling a label, whom are decendants of Oscar Basedow, which had been around the Barossa for over a century ! ( and won the Jimmy Watson Trophy in I thin...

I had a hunt around for other reviews online after what Adair said. Seems that acid is mentioned in almost half of them and a few state that it is too acidic. I wonder if this vintage suffers bottle variation? For what it is worth I have only had the 1998 once at a wine dinner with Chester presidin...

Ummm... isn't wine a smelly beverage that's meant to be taken orally? Who gives a toss what it looks like?

I would no more enjoy staring at a glass of wine, than I would enjoy eating a penthouse magazine.

Stuart

The Torbreck Factor tasted more apricot than the Descendant at Wine Australia last year. They swore blind that it hadn't any apricot in it. That was my experience. cheers Carl ** Maybe they use old S/V barrels. I know sod-all about wine-making and the various factors which influence the final produ...

Jordan wrote:2006 Kalleske Greenock Shiraz: impenetrable black colour. Xmas cake, plummy nose. Full bodied, ripe fruit, well judged oak. Barossa Shiraz right in the slot. Good wine.

** For everyone's information, this wine is available under Stelvin, in limited quantities, from the winery.

Stuart

I'll try the Teusner Riebke over the weekend, and post my thoughts.

Stuart

Hi, all. ** This sort of thing certainly happens. The Woodcutter's Shiraz from Torbreck, for example, is obviously an S/V blend. But it's not mentioned on the label. Stuart No so sure of that. Often Barossa shiraz can taste juicy and apricotty without the viognier. GW ** I've never tasted another &...

Hi, all. I have a question which some of you may be able to shed some light on and settle an argument. I have just tasted a bottle of 2005 Kalleske Pirathon Shiraz (or to be correct Pirathon by Kalleske) and my tastebuds tell me there is a hint of grenache in there. It is not mentioned on the label...

bacchaebabe wrote:Can you explain why on earth you're drinking all this lovely champagne with FC?????

** Champagne compliments greasy food very well, IMO. The acid cuts through the grease.

Stuart

Julio G wrote:Has anybody tasted this recently/at all? Halliday does not seem to have a note on it. Thinking of acquiring some for Xmas festivities.

** Based on personal experience, I recommend the '87.

Stuart

Ive not had a corked wine for about two years or more. Hope my luck continues. Sean, you are either extraordinarily insensitive to TCA or you drink a lot of wines under screwcap. I have a couple of friends (in the trade, no less) who are TCA blind. I often envy them. ** I am TCA-blind, and proud of...

bob parsons wrote:SC, 14% alc, $20 Cdn, drunk straight from the bottle.

** Saves on washing up time, I suppose

Stuart

1996 Kingston Estate Cabernet Sauvignon. Given to me by a friend who had dug it out of their parents cellar, it was definitely past its prime, and the fruit was fading. The cork disintegrated, so I wonder whether it had a bit of taint going on too. ** How does the level of taint in a cork relate to...