Right, what are we/you drinking now .. tonight

[Sean]

deleted

[Mike Hawkins]

A few good ones with friends...

1989 Rockford Basket Press... last bottle from the case and I suspected it would be a dud given the age and vintage. Wrong. This was the best 89 from SA I’ve had. Lots of cedar and chocolate and really decent length. Great producers can deliver even in difficult conditions.

1982 Henschke Mt Edelstone... one of my favourite vintages of ME and this didn’t disappoint. Medium bodied with notes of mulberries and violets and great length. Excellent

1996 Philipponnat Clos de Goisses.. this is seriously good but still so young. Pinot characters are to the fore, and the fruit is power packed. Strong acidity leads to a long finish. This will be monumental in years to come.

1985 Dom Perignon... perhaps my favourite release from the 80s and lived up to my expectations/hopes. Pinot notes to the fore on this one as well. Nuttiness, strawberries and a touch of sherry characters. Many years of good drinking left.

1991 St Hallett Old Block... others loved it, but for me it seemed a tad ripe. No tertiary notes yet, so has a bright future.

1996 St HugoCabernet.... a bit simple and boring. Some really enjoyed it

1990 Penfolds St Henri.... in a really good spot. Soft Shiraz characters with well integrated tannins / oak/ acid. I really liked it.

1994 Howard Park Cabernet.... corked.. shame given how good this wine normally is.

1995 Taittinger Comte’s BdB.... along with the DP Oeno, my favourite champagne rom the vintage. While it certainly continues to age more rapidly than the 96, it still has a good life in front of it. Great blend of chocolate, flowers, coffee and lowly flavours. Outstanding.

[Rossco]

1985 Dom Perignon... perhaps my favourite release from the 80s and lived up to my expectations/hopes. Pinot notes to the fore on this one as well. Nuttiness, strawberries and a touch of sherry characters. Many years of good drinking left.
.

Having never had a champagne or sparkling that old, is there still a bead / mousse in these wines or is it basically a still wine at this age?

[Hacker]

Over in Italy at the moment, 35 degrees at beautiful Vernazza in Cinque Terra. Too hot for much more than chilled local white wine and beers. The local wines are just lovely and you can order them in one litre carafes. Just perfect with the local seafood.

[Mike Hawkins]

1985 Dom Perignon... perhaps my favourite release from the 80s and lived up to my expectations/hopes. Pinot notes to the fore on this one as well. Nuttiness, strawberries and a touch of sherry characters. Many years of good drinking left.
.

Having never had a champagne or sparkling that old, is there still a bead / mousse in these wines or is it basically a still wine at this age?

This one still had a strong bead, but a recent 76 had a very weak one. Mousse was certainly less than a recently released wine

[Ozzie W]

1985 Dom Perignon... perhaps my favourite release from the 80s and lived up to my expectations/hopes. Pinot notes to the fore on this one as well. Nuttiness, strawberries and a touch of sherry characters. Many years of good drinking left.
.

Having never had a champagne or sparkling that old, is there still a bead / mousse in these wines or is it basically a still wine at this age?

This one still had a strong bead, but a recent 76 had a very weak one. Mousse was certainly less than a recently released wine

The oldest I've had is a 1995 vintage back in 2016, and also a couple 1996 vintages in 2017, so all 21 years old. They were all vibrant with just as much fizz as a new release.

I've often wondered how long they can age for and still keep the fizz, cork permitting. I typically see 20-30 year drinking windows in CellarTracker for the few vintage Champagnes I've got in my cellar.

Some love them even older. On another forum, Francoise Audouze frequently writes about tasting 70+ year old bottles of Champagne. Little if any fizz left in those ones.

[Mahmoud Ali]

Magnums are the best format for aging Champagne if you want to maintain freshness and mousse. As for old champagne I quite like them. An old 1985 Charles Heidsieck consumed about a decade ago was delightfully aged, like drinking a well aged white with all the brioche and autolysis of champagne - a contemplative wine rather than a celebratory one. A couple of years ago I found a few bottles of Lanson non-vintage that had been sitting in the back of a store for years, it even sported some paint splatter from a shop renovation. It opened with a whimper and poured with but a trace of bubbles. A swish in the mouth brought out some mouse but, again, a wonderful expression of aged champagne. They were only $10 a bottle and wouldn't have returned them for anything.

I just remembered, a few months ago the 1998 Pol Roger was already showing its age for those who want an old Champagne it is ready to drink.

[Rossco]

This one still had a strong bead, but a recent 76 had a very weak one. Mousse was certainly less than a recently released wine

Awesome, thanks!

[TiggerK]

The really old Champagnes can often have good fizz, really depends on the bottle storage and cork, you need both to be very good for any real chance of success. Fizz aside, they become more an expression of good aged white wine, great acid profile is always a common trait. I've had some lovely old bottles at 40 years plus (and a few average ones much older - lost the cork/storage lottery), but have to say I prefer a bit of youthful exuberance. It really depends on vintage but 20 years or thereabouts is my ideal age for a top cuvee. But 76, 85, 88, 90, 95 and 96 should be still drinking very well, if the cork gods are on your side.

But as I said, cork and the storage conditions are by far the most important factors, then the champagne itself! For this reason I avoid Champagne from auctions.

And yes, large format always more successful for long term aging, no matter what the wine!

Cheers
Tim

[Ozzie W]

But as I said, cork and the storage conditions are by far the most important factors, then the champagne itself! For this reason I avoid Champagne from auctions.

Do you think the risk of buying Champagne at auction is any higher than a red wine under cork?

[Mahmoud Ali]

The really old Champagnes can often have good fizz, really depends on the bottle storage and cork, you need both to be very good for any real chance of success. Fizz aside, they become more an expression of good aged white wine, great acid profile is always a common trait. I've had some lovely old bottles at 40 years plus (and a few average ones much older - lost the cork/storage lottery), but have to say I prefer a bit of youthful exuberance. It really depends on vintage but 20 years or thereabouts is my ideal age for a top cuvee. But 76, 85, 88, 90, 95 and 96 should be still drinking very well, if the cork gods are on your side.

But as I said, cork and the storage conditions are by far the most important factors, then the champagne itself! For this reason I avoid Champagne from auctions.

And yes, large format always more successful for long term aging, no matter what the wine!

Tip top advice, agree completely!

[TiggerK]

But as I said, cork and the storage conditions are by far the most important factors, then the champagne itself! For this reason I avoid Champagne from auctions.

Do you think the risk of buying Champagne at auction is any higher than a red wine under cork?

Yes, I think Champagne is extremely fussy on storage conditions, more so than reds.

[Mike Hawkins]

But as I said, cork and the storage conditions are by far the most important factors, then the champagne itself! For this reason I avoid Champagne from auctions.

Do you think the risk of buying Champagne at auction is any higher than a red wine under cork?

Yes, I think Champagne is extremely fussy on storage conditions, more so than reds.

Absolutely

[Ozzie W]

Do you think the risk of buying Champagne at auction is any higher than a red wine under cork?

Yes, I think Champagne is extremely fussy on storage conditions, more so than reds.

Absolutely

What are your concerns that don't apply to reds, or to a lesser degree? Light strike?

[Mike Hawkins]

I can’t say what the reasons are, just what’s in the bottle. Plenty of reds that have been stored imperfectly and with significant ullage end up drinking well. OTOH, Champagnes are temperamental and when poorly stored don’t age well at all IMO. Even some that are stored reasonably end up disappointing..

I look at Langton’s (for example) and the photos often give the appearance of darker champagnes than they should be at that age.

[Sean]

deleted

[Rossco]

Another get together with some truly wonderful wine enthusiasts

As usual all wines served blind.

Wine #1 - NV Charles Heidsieck Brut Reserve
Lovely bright yellow (with a slight gold tinge). Some wild honey notes, rich & buttery indicated to me this had either
some age on it or older material. That richness surely has to come from the pinot (im guessing over 50% pinot) or perhaps
a sweeter dosage?
Feels french due to the back palate acidity. Has seen some oak, with a lovely yeasty/Pastry sweetness. Chalky,
with some crunchy apples, sweet peach and almonds. Im guessing non-vintage. Sublime, wonderful start!


Wine #2 - 2014 L.A.S Vino 'Albino Pinot'
Was quite disappointed in this wine. I have had much better bottles than this, and im wondering if its simply
past it. Glass stopper. Made in the Jura / Manzanilla style that is meant to be somewhat oxidative. 70% Pinot & 30% Chardonnay
unusual blend from WA (Marg River).
Oily and creamy fattyness with some brine in there. Texture was nice though due to being kept on skins for a long time. Saw some oak treatment, unfined and unfiltered gave it a redish blush. Length didn't impress either and acid had faded which caused the wine to be a unbalanced. Sad as I have loved previous bottles.


Wine #3 - 2013 Francois Raveneau Chablis 1er Cru Montee de Tonnerre
Banana & Tropical Fruit notes on the nose. Papaya coming through as it warms up. Old World wine here.
Slight oak, and again some richness coming through. Powerful wine. Preserved lemon with some spicy notes
of possibly cinnamon or candied ginger. Is this a warmer year? Grated coconut, fennel and wet stone minerality.
Great length and balance, super high quality producer.
Never picked this as Chablis.


Wine #4 - 2014 Giaconda Estate Chardonnay
My very first Giaconda. Picked up the wrong bottle from the cellar (meant to be a 2010) oh well, this showed exceptionally
well. Very powerful, commanding wine. Bright yellow gold, nose leaps out of the glass, quite intense aroma actually. Lots of
struck match & flint. Rolled Oats and spice (nutmeg and cinnamon), peaches, nectarines, lemon curd and mandarin rind.
There was also a kind of burnt butter oil in the mouthfeel.... wonderful wonderful stuff. Stunning lenght


Wine #5 - 2002 Dominique Laurent Clos St. Denis Grand Cru
Blurred dark red, indicating some age on it. Bone dry.... very dry in fact. 100% Burg straight away. Has a wonderful earthiness about it, acid
still there as well. Lovely red fruit, with a rhubarb tartness. Oak is perfect and complements rather than intrudes its
not overpowering at all. Again dry tannins, with some smoked meat characters as well at the finish.


Wine #6- 2001 Bindi Block 5 (Oxidised/Cooked)


Wine #7 - 2008 Bindi Block 5
Very fruity, big fruits hints that its new world straight away. Sweetness of the red fruit very evident on the palate. Not overly complex, perhaps
this needs some more time to develop. Not sure of age... under 10 years? so 2010+? (wasnt far off)
Cherry & Raspberry are soft, juicy and delicious. Acidic structure with a nice mineral line in there. Length is nice as well, some slight
floral's in there,but just a really nice wine.


Wine #8 - 2006 Domaine Comte Georges de Vogüé Bonnes Mares
100% Burg straight away. There is just something mesmerising about this wine and it think its those floral notes....Roses, Violets and lavender perfume. Coal & Graphite minerality, red rope liquorice, still so young and vibrant. Age defying, didnt pick this as 13 years old, and again those
very fine tannins just really make the structure of this wine. Some dried herbs, but no greenness about the fruit at all, just perfectly judged ripeness. Only the 64th bottle produced..... WOW!!


Wine # 9 - 2012 Hardys 'Eileen Hardy' Tasmanian Pinot Noir
Really earthy here. Mushrooms, undergrowth & salty seaweed. Dried herbs and some black pepper. Dried lavender, wet stone as well. Really stony actually crushed rock type thing, wonder what site(s) this came from. Nice acid with surprising silky tannin balance. Red to dark fruit & medium body spectrum . Makes me think new world due to being so fruit forward. Black Cherries, blackberries but silky & elegant fruit. Unexpected is the best way I would describe this wine when the big reveal happened.


Wine #10 - 2015 Domaine Ponsot Chambolle-Musigny 1er Cru Les Charmes
Probably the surprise of the night. Smelt immediately new world, and specifically I was leaning towards Australian Grenache blend of some type (GSM, G/S ect) such was the Rich ripe (over-ripe?) fruits. Red/Blue Spectrum type thing, how is this a Pinot? I think everyone was on the same page here and some even suggested a Gamay from Beaujolais. I think a shocked silence (and utter disbelief) went over the whole table when it was confirmed as 100% old world burg. Modern producer, new world producer in Burg? No
..... No one knew what to say..... I still don't.


Wine # 11 (Backup) - 2012 Coldstream Hills Reserve Pinot
Smells and feels very modern. New World, bright red raspberry fruit initially, nice tannin structure but acid juts out a little. Probably on
the younger (under 10 years) side, so some age will hopefully bring it into balance. Smells and tastes like there is whole bunches
in there, 30-ish %? Its got that forest floor and undergrowth character happening. Some orange citrus peel in here, some darker
plummy type fruit as well. Length ok.


Wine # 12 - 2005 Prince Florent de Merode Corton-Clos du Roi Grand Cru (Faulty / TCA?)


Wine # 13 (Backup) - 2005 Domaine Robert Sirugue Vosne-Romanée 1er Cru Les Petits Monts
Structure for days is my notes here. So tightly wound, this was still very young. So fresh & clean it defies its
14 years of age. Amazing wine, although needs a long sleep still as it hasnt come together. 2005 must have been a very
good year? Tannin profile is huge still. Black/Purple fruits, white pepper and some gentle spice. Oak still seems prominent for now, but the
quality here is astonishing. Length of those fruits.... then tannins again.


Wine # 14 - Egly-Ouriet Ratafia de Champagne Ambonnay (Assume NV?)
What a really interesting wine this was. I cant decide if it was made for after dinner (with cheese) or a before dinner aperitif style......... why not both!
Initially i wasnt a fan, however with some air and warming it up in the glass, the true wine came out. Semi-sweet with some tomato pasata
notes. Initially I got a big hit of warm chlorineon the nose (like the entrance to a public swimming pool when the doors open) with some varnish but that blew off. Tomato leaf, Almond Meal & Maripan. Then this lovely long silky hit of peaches & cream, really intense and stunning.... and I was in love. Mandarin rind with some honey as well at the finish. What a completely different wine.


Wine # 15 Stanton & Killeen Gracerray Vineyard Liquer Muscat (Assume NV?)
Again we have a truly unique and original fortified presented. Had all the hall mark sweetness
of Muscat, but there was some real complexity about this. Salty Sea Spray, Black tea, Cola and some woody ash
type notes. Again so creamy and silky. Not sure of the make up, but my notes have a 1976 in them, so not sure if that was the release year, or
majority of the material. Either way and like always this was an amazing wine to finish the night on.

[Sean]

deleted

[Ozzie W]

On holidays at the Sunshine coast, so very limited options for buying wines that I like to drink. Bought this from that big chain store that shares the same first name at my home state's premier.

2008 Arras Blanc de Blancs

[url=https://postimg.cc/bdsxYZPN][img]https://i.postimg.cc/bdsxYZPN/IMG-20190704-192829.jpg[/img][/url]

12.5% ABV. Aged 8 years on lees.

Quite a lot going on here. The more I cogitate on what's in my glass, the more descriptors that emerge. Oyster shell, truffle, grapefruit, lemon, nuts, nougat, ginger, brioche, salt. Fine bubbles and mousse. Great structure with a vibrant acidity. Dry finish. Should improve further with a few years of cellaring.

[JamieBahrain]

Lots of Otago Pinot .

Last night hired a chef to cook for us whilst drinking Barolo and a magnum of Cyril Henschke 2002 which was good though reminded me of the 1993 being a little lighter with lots of blackcurrant lift and perhaps DMS

[Matt@5453]

Dinner wines from last night:

2005 Kilikanoon Riesling Mort's Block Watervale, Clare Valley

From impeccable storage, it looks relatively youthful in colour. A beautiful fruit driven wine, lime cordial, honey suckle, slate/minerals. The acid is pretty well resolved, with a touch remaining that carries the wine. No signs of kero/petrol. A bit of a 'wow' wine considering its price point on release. Top Stuff.

2010 Petaluma Coonawarra

Dark and inky, with blackcurrant/cassis, dark chocolate, dark plums with a touch of cedar from the oak. Its relatively full bodied, now starting to mature with the acidity and tannins softening nicely. Excellent mouthfeel and long finish. Drinking well now, but has time on its side.

2013 Wendouree Shiraz Malbec, Clare Valley

Decanted 3 hours prior to service and it was showing very well from the first taste. Medium bodied with red fruits, plums, raspberries, and a slight ferrous note running through a very well structured and balanced palate which coats the mouth. The Malbec proportion adds a hint of 'juiciness'. A hint of spice from the oak with ripe persistent tannins and a good level of acidity completes the wine. Lovely stuff. Plenty of time on its side.

[sjw_11]

Dinner wines from last night:

2010 Petaluma Coonawarra

Dark and inky, with blackcurrant/cassis, dark chocolate, dark plums with a touch of cedar from the oak. Its relatively full bodied, now starting to mature with the acidity and tannins softening nicely. Excellent mouthfeel and long finish. Drinking well now, but has time on its side.

2013 Wendouree Shiraz Malbec, Clare Valley

Decanted 3 hours prior to service and it was showing very well from the first taste. Medium bodied with red fruits, plums, raspberries, and a slight ferrous note running through a very well structured and balanced palate which coats the mouth. The Malbec proportion adds a hint of 'juiciness'. A hint of spice from the oak with ripe persistent tannins and a good level of acidity completes the wine. Lovely stuff. Plenty of time on its side.

Thanks for the notes Matt, I have both of these in the cellar (including 6 of the Petaluma... probably time to crack one next time I am back in Radelaide).

[Ozzie W]

2015 Kreglinger Vintage Brut

[url=https://postimg.cc/KR6yXtvS][img]https://i.postimg.cc/KR6yXtvS/IMG-20190705-193419.jpg[/img][/url]

A blend of Pinot Noir and Chardonnay. 12.5% ABV.

Cashew, lemon zest, green apple, strawberry, vanilla sorbet, toast, honey. Creamy mousse. Clean and crisp with an almost dry finish.

[JamieBahrain]

Epis Pinot 2005- stunning Pinot ! Burgundian complexity and New World purity . Lovely wine .

[Sean]

deleted

[sjw_11]

• 2017 Yann Chave Crozes-Hermitage - France, Rhône, Northern Rhône, Crozes-Hermitage (7/7/2019)
  Juicy red and black fruit. Plum and mulberry on the nose. Some floral character as well. Good balance. Finishes clean with gentle, furry tannins. Drink now to five years. (89 pts.)
• 2015 Ca' Lojera Lugana Del Lupo Riserva - Italy, Lombardia / Veneto, Lugana (7/7/2019)
  This is made from Turbiana which is the local name for Verdicchio. Bright yellow in the glass, this offers an intriguing and savory profile on the nose- a mix of stone fruit with some cut grass and a touch of undergrowth. Round and full on the palate, this is an interesting and drinkable wine. (88 pts.)
• 2017 Joseph Deshaires Pouilly-Fuissé Cuvée Prestige Domaine de Beauregard - France, Burgundy, Mâconnais, Pouilly-Fuissé (7/7/2019)
  Clear yellow/green in the glass. Crisp nose with citrus, melon and a touch of cashew like complexity. In the mouth there is a melange of stone fruit, finishing crisp and refreshing. Perhaps a little short and simple to score higher. (87 pts.)
• 2016 Giorgio Pelissero Barbera d'Alba Piani - Italy, Piedmont, Alba, Barbera d'Alba (7/4/2019)
  Text book Barbera d’Alba. Lovely red berry and briar bush character. Beautifully fragrant. Surprisingly structured furry tannins. Should drink well over several years. Absolutely cracking value. (93 pts.)
• 2017 M. Marengo Barbera d'Alba Pugnane - Italy, Piedmont, Alba, Barbera d'Alba (7/3/2019)
  This bottle was very slightly corked but underneath it’s clear there is a lovely wine- nice sweet Barbera fruit and a furry, slightly grippy palate. Will buy again to see and great value at local pricing. NR (flawed)
• 2017 Bruno Giacosa Barbera d'Alba - Italy, Piedmont, Alba, Barbera d'Alba (7/2/2019)
  Fleshy, very fresh, red berry driven wine. Lovely fragrance. Medium bodied, nice balance. Clean finish, nice acid line. Is it worth the price premium for being Giacosa? I doubt it personally, although it’s an excellent benchmark example of Barbera. That said, I do believe Barbera can age mid term so maybe check back in 3 years. (89 pts.)
• 2017 Giuseppe Quintarelli Bianco Secco Veneto IGT - Italy, Veneto, Veneto IGT (7/1/2019)
  Apparently a blend of roughly 70% Garganega with the rest a mix of Chardonnay, Sauvignon and Trebbiano. This sees no oak but is aged on its lees. Bright colour. Vibrant nose of stone fruit, cut citrus, and a faint hint of oil- reminding me of cut greenery. On the palate there is broad fruit salad at the open giving way to a more focused citrus driven acid line on the finish. Good juice, price perhaps a little steep. (92 pts.)
• 2017 Celler Escoda-Sanahuja Vino de Mesa Nas del Gegant - Spain, Catalunya, Vino de Mesa (6/28/2019)
  Natural wine. Cloudy and unfined. Fresh fruit not too much funk. Sweet and pleasant, little simple. A glass on a hot summer night is fine but not really my cup of tea. (85 pts.)
• 2016 Le Vigne di Zamò Zamò Bianco Venezia Giulia IGT - Italy, Friuli-Venezia Giulia, Venezia Giulia IGT (6/26/2019)
  Quite ripe and rich. Finished a little grippy but relatively clean. Excellent value for money. (85 pts.)

Posted from [url=https://www.cellartracker.com/]CellarTracker[/url]

[Matt]

Has anyone tried the FU shiraz and are they any good ie worth $300?

[JamieBahrain]

Over the last week I took an armful of wines from my cellar for a country SA driving holiday around the Coonawarra area .

John Riddoch 91 was very good. Lack of flesh preventing high accolades . 98 Balnaves The Tally was extraordinary complex on the palate and classic Coonawarra nose . 99 Majella Shiraz cleverly simple . Dalwhinnie cab 99 was always over extracted and out of balance and give up on this wine and accept quaffer status. 2007 Shaw and Smith Pinot presented amazingly in Plumm glassware - the hand blown Pinot

[felixp21]

wines from Qantas on the way over to LAX from MEL.

2007 Tattinger Comtes de Champagne
This marque is absolutely one of my favourites, but the 07 is a relatively weak release, and certainly not a patch on the 02,04 and 06. Seems to me to lack the drive and complexity of the great years. 89pts

2017 Pewsey Vale Block 61 Riesling
Great drive and minerality. Lots of lemon and lime, should develop well. Excellent effort. 90pts

2016 Oakridge 864 Chardonnay Funder and Diamond
On the lean side of the spectrum, and at this stage pretty simple, but good focus and length. Should improve in 5+ cellar time. 90pts

2015 Levantine Hill Estate Pinot Noir
Red fruited, spicy effort. Quite quaffable, but not really anything special. I wouldn't bother seeking it out. 87pts

2015 Penfolds St Henri Shiraz
The usual SH spectrum of flavours, elegant Barossa Shiraz, high quality fruit. Again, not special, but good. 91pts

2012 Hollick "Ravenswood" Cabernet Sauvignon
Dark fruits and tannin. Not bad, needs 6+ years. 89+pts

Penfolds Grandfather Port
Always an exceptional tawny style, this shines at altitude!! Easily the best wine tasted 94pts

2015 Lilly Pilly Noble Blend
Unexciting, simple and pretty bland. nah 86pts

all-in-all, very weak effort for a set of First Class wines, Emirates and Cathay First Class are a million miles ahead, but sadly, they are not an alternative to Qantas on the trans-pacific flights.
considering the price of entry, I would have thought it reasonable to have been presented with a far better set of wines. Even if they didn't want to increase their budget, they could choose much better wines than those above. Very disappointing, but at least their bed remains the best in the sky.

[Wayno]

wines from Qantas on the way over to LAX from MEL.

2007 Tattinger Comtes de Champagne
This marque is absolutely one of my favourites, but the 07 is a relatively weak release, and certainly not a patch on the 02,04 and 06. Seems to me to lack the drive and complexity of the great years. 89pts

2017 Pewsey Vale Block 61 Riesling
Great drive and minerality. Lots of lemon and lime, should develop well. Excellent effort. 90pts

2016 Oakridge 864 Chardonnay Funder and Diamond
On the lean side of the spectrum, and at this stage pretty simple, but good focus and length. Should improve in 5+ cellar time. 90pts

2015 Levantine Hill Estate Pinot Noir
Red fruited, spicy effort. Quite quaffable, but not really anything special. I wouldn't bother seeking it out. 87pts

2015 Penfolds St Henri Shiraz
The usual SH spectrum of flavours, elegant Barossa Shiraz, high quality fruit. Again, not special, but good. 91pts

2012 Hollick "Ravenswood" Cabernet Sauvignon
Dark fruits and tannin. Not bad, needs 6+ years. 89+pts

Penfolds Grandfather Port
Always an exceptional tawny style, this shines at altitude!! Easily the best wine tasted 94pts

2015 Lilly Pilly Noble Blend
Unexciting, simple and pretty bland. nah 86pts

all-in-all, very weak effort for a set of First Class wines, Emirates and Cathay First Class are a million miles ahead, but sadly, they are not an alternative to Qantas on the trans-pacific flights.
considering the price of entry, I would have thought it reasonable to have been presented with a far better set of wines. Even if they didn't want to increase their budget, they could choose much better wines than those above. Very disappointing, but at least their bed remains the best in the sky.

My sympathies