Ozzie W wrote:Looking forward to tonight and meeting a couple new faces.
For those that haven't been to an offline before, we taste all the wines blind so please mask your wines. Have a few multiple choice questions about your wine ready to ask the table. It's heaps of fun!
Dam.... i just saw this post. Can someone bring a spare mask
Ozzie W wrote:Looking forward to tonight and meeting a couple new faces.
For those that haven't been to an offline before, we taste all the wines blind so please mask your wines. Have a few multiple choice questions about your wine ready to ask the table. It's heaps of fun!
Dam.... i just saw this post. Can someone bring a spare mask
I just wrap them in aluminium foil and tape it up.
Ozzie W wrote:Looking forward to tonight and meeting a couple new faces.
For those that haven't been to an offline before, we taste all the wines blind so please mask your wines. Have a few multiple choice questions about your wine ready to ask the table. It's heaps of fun!
Dam.... i just saw this post. Can someone bring a spare mask
I just wrap them in aluminium foil and tape it up.
Yeah but already on my way....sans foil or mask. I will see if the restaurant has some spare.
What a magnificent line-up we had tonight! I couldn't have picked a better showcase of Pinot Noir if I tried. The high standard and diversity was second to none. Thanks to everyone for their generosity and thought that went into your wine selection. It was as great to meet a couple of new faces as well. Great wines, great food, great company, great conversation. What more can anyone ask for?
Words cannot describe my sincerest appreciation to everyone who attended. Wonderful people, wonderful wines and great food. Being my first time, I didnt really know what to expect, however from the second I got there I felt welcomed, and by the end of the night its like we had known each other for ages. Thank you everyone for bringing such sensational examples of the one variety. So diverse, so interesting and quite mind blowing. Havent had many burgs before, and I know its a very slippery slope from here. I will be at the next one!
Thank you all for your generousity and great conversation. I learnt a heap and look forward to many more. Thanks Chris for the robust coaching, I am practicing my pouring with the kids around the breakfast table ready for next time! Back to Tassie tomorrow for work and have made sure my passport is packed.
Nice work Melbourne crew. Also keen to hear about the Mac Forbes (or was it Chardonnay?), but even more so the Dry River 07 as I have one of those left. And the Cornish Point 10? (often a lovely nose, let down slightly by the palate, but not had one beyond 4 years old).
2015 Mac Forbes Woori Yallock Pinot Rose Pink colour. Strawberries on the nose, reflected on the palate. No obvious oak influence, just light to medium weight fruit. Doesn't have enough complexity to be terribly interesting to me though. Probably just not my style of wine.
2008 Dauvissat La Forest Chablis 1er Cru Classic oyster shell/brine, mineral and citrus. Excellent complexity. Enough mid-palate richness to be Grand Cru.
2002 Pooley Coal River Pinot Noir Excellent condition for an Aussie Pinot of this age. Maturing cherry-strawberry fruit and attractive aged secondary nuances of caramel and forest floor. The ripeness on this has been well judged. Would have been even better if served cooler as it was a bit warm on the finish.
2002 Denis Mortet Gevrey Chambertin Lavaux St Jacques 1er Cru Maturing red. Ripe sous-bois, earthy raspberry fruit and noticeable but integrated oak. Rich and complex palate with very good length and structure.
2006 Hudelot-Noellat Nuits St Georges Les Murgers 1er Cru Somewhat reserved nose that doesn't really open up over time. Not a great deal on the palate either. NQR - scalped ?
2007 Dry River Pinot Noir Floral black cherries. Rich and powerful but thankfully this one doesn't stray into dry red territory as they can tend to do.
2013 Mt Mary Pinot Noir This one was a bit warm in the glass so not showing as well as it could have. A bigger version of the marque I'd say and needs time to develop complexity.
2008 Ashton Hills Pinot Noir Lovely wine. Forthcoming floral red cherry fruit and supporting oak. Inbuilt complexity and drinkability. Don't think I can remember a bad one of these.
2010 By Farr Sangreal Pinot Noir Sweet, ripe red-black fruits, some attractive forest floor and stalk attributes, and oak once again in a supporting role. Happy drinking.
1996 Fourrier Gevrey Chambertin Clos St Jacques 1er Cru Developing rich earthy fruit and prominent acidity underpinning the palate (combination of 96 vintage and Fourrier style I think).
2002 Bruno Clavelier Les Hauts de Beaux Monts Lovely perfumed red fruits, and much better than Village level. Drinking beautifully.
2010 Felton Road Cornish Point Pinot Noir Typical aromatic fruit that is at the ripe end of red, with some complexing savoury elements. Structure is there but hidden under the fruit. Good drinking but will keep.
1976 Deinhard Geisenheimer Klauserwey Riesling Beerenauslese Dark brassy colour. Toffee, slight mustiness, rich yet light bodied compared to Sauternes. Starting to dry out but still good drinking. History in a bottle.
rooman wrote:Great range of pinot. One of the surprise wines for me from the Sydney tasting which I had not tried before was the Ashton Hills - a great wee pinot.
Mark
The Ashton Hills was the Estate bottling (others are Piccadilly Valley and the Reserve). Opened up really well. Some sous bois at first, then some lovely fruit, some complexity, great drinking, beautiful drop. Could still go some distance imo.
veni, vidi, bibi also on twitter @m_j_short and instagram m_j_short
Chris H wrote:2008 Dauvissat La Forest Chablis 1er Cru Classic oyster shell/brine, mineral and citrus. Excellent complexity. Enough mid-palate richness to be Grand Cru.
Sounds smack on great Chablis! Had his Les Clos 08' recently and it was singing as well. One of the few that gets the oak integration right. Even though he is old oak, I felt he had a bit of new wood on the Les Clos, bit of vanilla coming through. Did you get that sense on the La Forest?
As a preface, I don't mind oak if it well seasoned, well integrated and suits the wine style. Although I didn't notice oak on the Dauvissat it may have been there, but only in a supporting role.
rooman wrote:Great range of pinot. One of the surprise wines for me from the Sydney tasting which I had not tried before was the Ashton Hills - a great wee pinot.
Mark
The Ashton Hills was the Estate bottling (others are Piccadilly Valley and the Reserve). Opened up really well. Some sous bois at first, then some lovely fruit, some complexity, great drinking, beautiful drop. Could still go some distance imo.
Thanks for that. I was wondering. I checked back on bottles we had and the bottle was a reserve. I am keen to try one of each and see if there is a major difference.
