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

[Dragzworthy]

I lived in Beijing for quite some time and have tried many of the Chinese cuisines (I like the hearty dongbei cuisine because I must be a peasant at heart) though I prefer the Peking duck I am served in Singapore much more than those I had in Beijing.
I think a lot of this stuff depends...I always felt like Australia has great Chinese food but the good restaurants are largely Cantonese and not mainland authentic, those that were were hit and miss.

[Rory]

2010 G D Vajra Albe Barolo.

Purchased a dozen of these on release (I think it was the first release of this Label). Trusted the Producer.
Glad I did, Its singing now. Kind of smells big and rich, but the power of the elegant palate is held in check by the fine tannins.

[phillisc]

2011 Wynns BL. Call it what you like, the ugly duckling the problem child, however time has been somewhat kind. I remember this wine on release being green, thin and bitter, refusing to purchase what has been an annual buy over 35 years... simply put a horror vintage similar to 92 and 95.
However, managed to source a few cheap bottles to fill a gap in a very long line.
Inky black... no surprises a rather muted nose even after a couple of hours in a decanter. Palate feels tight due to a lack of overall plushness, but some blue fruits and a hint of sweetness. Clearly smashed by the 08, 10 and 12 that I have had recently. I will revisit in 2 years or so, but just a pass mark at this stage.
Cheers Craig

[sjw_11]

I always felt like Australia has great Chinese food but the good restaurants are largely Cantonese and not mainland authentic, those that were were hit and miss.

I tend to agree with this. Sydney at least has pretty good Chinese, but indeed most of it is more Cantonese style. There used to be a wonderful Northern Chinese place tucked away in Ashfield that I swear never had any other customers when I was there, I was convinced it was a front for something, but it did great food super cheap and BYO.

Anyway back to wine...

Courtesy of reading the German Riesling thread I decided to pick up a couple of bottles of Markus Molitor Haus Klosterberg 2018 dry Riesling.
Clear yellow. Slightly sharp node of cut citrus, lime, and just a slight floral note. On the palate there is a bit of up front fruit sweetness before quite a whack of driving acidity. Nice wine. Good value at about €12.

[brodie]

2011 Wynns BL. Call it what you like, the ugly duckling the problem child, however time has been somewhat kind. I remember this wine on release being green, thin and bitter, refusing to purchase what has been an annual buy over 35 years... simply put a horror vintage similar to 92 and 95.
However, managed to source a few cheap bottles to fill a gap in a very long line.
Inky black... no surprises a rather muted nose even after a couple of hours in a decanter. Palate feels tight due to a lack of overall plushness, but some blue fruits and a hint of sweetness. Clearly smashed by the 08, 10 and 12 that I have had recently. I will revisit in 2 years or so, but just a pass mark at this stage.
Cheers Craig

Hi Craig, what are your preferred vintages of the BL between 2000 and and 2020?


cheers Brodie

[Sean]

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[Hacker]

2010 Fourrier Gevrey VV. Jean Marie’s village level burg, and it is such an interesting attention grabbing demonstration of Pinot. The most focus for me is the epic acid structure supporting the fruit presentation. I can see why 2010 is such a lauded vintage. Structure and interest delivered strong.

[phillisc]

2011 Wynns BL. Call it what you like, the ugly duckling the problem child, however time has been somewhat kind. I remember this wine on release being green, thin and bitter, refusing to purchase what has been an annual buy over 35 years... simply put a horror vintage similar to 92 and 95.
However, managed to source a few cheap bottles to fill a gap in a very long line.
Inky black... no surprises a rather muted nose even after a couple of hours in a decanter. Palate feels tight due to a lack of overall plushness, but some blue fruits and a hint of sweetness. Clearly smashed by the 08, 10 and 12 that I have had recently. I will revisit in 2 years or so, but just a pass mark at this stage.
Cheers Craig

Hi Craig, what are your preferred vintages of the BL between 2000 and and 2020?


cheers Brodie

Brodie, thanks.
Haven't tried the 00 since release. Have an 01 to be looked at this week, so will report.
I have had bottles in the last 12 months of the 02, 04, 08, 10, 12, 15, 16 and 17. 02, 04, 08, 10, 12, 15 and 16 looking good.
I have not tried an 03, 05, 06, 07, 09 for some time now so can't really say. Had the 13 and 14 on release, too early to tell.
18 is out in October, should be a belter.

Sorry a bit of a rough guide, but 02, 04, 08, 10, 12 and 15 were all impressive.
Cheers craig

[mychurch]

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After 3 weeks abstinence, I decided to open something interesting. Big fan of the top white wine from Suertes - Vidonia - but not seen that in Melbourne. The Trenzado is very different. It’s dark in colour and very like a dry unfortified sherry. Silky and nutty, with some tangerine. Complex indeed, but blown away by the Florpower. This is the 3rd release, the first from a second batch( 1 and 2 came from the same batch and spent different times under flor.) and it’s gorgeous. Close your eyes, take a sip and you are transported to a Spanish cafe by the sea. It’s Saline and nutty, with more acidity than the Suertes and a more complex finish. A white wine for sherry lovers. Yum.

[WAwineguy]

Big work lunch on Friday for 3 of us. After the obligatory beer starter, we went:

2014 Cape Mentelle Wallcliffe Cabernet Franc
2013 Vasse Felix Cullity
2002 Houghton Jack Mann
2007 Woodlands Nicolas Cabernet
2012 Yarra Yering Dry Red No. 1
2016 Xanadu Cabernet (the Jimy Watson)

Fantastic wines!! Lucky we also had heaps of water. Left at 8:30.

[mychurch]

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On holiday at home this week, so time to open another interesting bottle. I Love Huards Cuvee Francois 1er Cru, but it’s not available in Melbourne. The basic Romorantin is though and this one has a few years in bottle. It’s similar in colour to last nights Suertes, but it’s fresher and has none of the sherry tones. Old Champagne nose, bergamot, tangerine, some apple acidity, touch of musk. Silky as well. Very complex and very satisfying. Going to cook Chicken en Vin Jaune tomorrow, and this would be a good match. Yum.

[Willard]

Hi mychurch,

I really enjoy reading about your wines, most of which I’ve not heard of so certainly extending my knowledge. And many of the whites sound like where my tastes are heading at the moment, not that I’ll come across them in any case. I’ll follow any locally available wines you find with interest.

Anyway, I appreciate the notes.

Will

[mychurch]

Thanks Will

An older wine friend told me around the turn of the Millenium that Loire was the best area and that all these big Auz and Californian Chardonnays, Shiraz and Cabernet wines I was drinking we’re not up too much. I laughed, but for the past 10 years it’s mineral whites that have really appealed. If I could afford to buy Ramont Montrachet or Leroy Corton Charlemange, then the notes would probably be a bit more traditional, but wines like those are out of reach now and there is a world of great wines, that show terroir and complexity out there. More Chenin to come this week.

[felixp21]

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On holiday at home this week, so time to open another interesting bottle. I Love Huards Cuvee Francois 1er Cru, but it’s not available in Melbourne. The basic Romorantin is though and this one has a few years in bottle. It’s similar in colour to last nights Suertes, but it’s fresher and has none of the sherry tones. Old Champagne nose, bergamot, tangerine, some apple acidity, touch of musk. Silky as well. Very complex and very satisfying. Going to cook Chicken en Vin Jaune tomorrow, and this would be a good match. Yum.

in my top three white wines in Australia is a savagnin, the Cri de Coeur from Crittenden Estate.... give it a good, it is sensational.

[sjw_11]

An older wine friend told me around the turn of the Millenium that Loire was the best area

I am going to the Loire region in a couple of weeks. Any top tips for producers in particular I should look out for?

[mychurch]

An older wine friend told me around the turn of the Millenium that Loire was the best area

I am going to the Loire region in a couple of weeks. Any top tips for producers in particular I should look out for?

No tips. Just eat and drink local and see what you like.

Old style cab franc used to be green and weedy and I imagine there is still plenty around like that. There are lits of next generation wine makers though and just follow your nose.

[mychurch]

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On holiday at home this week, so time to open another interesting bottle. I Love Huards Cuvee Francois 1er Cru, but it’s not available in Melbourne. The basic Romorantin is though and this one has a few years in bottle. It’s similar in colour to last nights Suertes, but it’s fresher and has none of the sherry tones. Old Champagne nose, bergamot, tangerine, some apple acidity, touch of musk. Silky as well. Very complex and very satisfying. Going to cook Chicken en Vin Jaune tomorrow, and this would be a good match. Yum.

in my top three white wines in Australia is a savagnin, the Cri de Coeur from Crittenden Estate.... give it a good, it is sensational.

Yes, it’s great. Not tried the current vintage though and have not seen a bottle of the Macvin, which really separates the hard core Jura fans from wine lovers. Great with stinky, runny cheese, but not many can drink it on its own.

[mychurch]

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Been really impressed recently by a couple of Swann Valley Chenin wines, but outside of the Loire, South Africa is the next best thing. South Africa wines were easy to get hold of in the UK and Netherlands, but it’s harder to come by here, which is a shame.

This is great, and the key here is the acidity. There is some lanolin in the mouth and nose, apples, pear and quince, but it’s all kept fresh and in check with a racy acidity. Its the 2017 vintage, so has had a few years to mature and whistle its likely to improve for at least another 3 to 5 years, it’s great now. Some Chenin can be quite heavy, but here it’s light and almost delicate. It’s not top drawer South African chenin, but it’s well worth trying. $77 a bottle though - only buy if you are a fan.

[brodie]

2011 Wynns BL. Call it what you like, the ugly duckling the problem child, however time has been somewhat kind. I remember this wine on release being green, thin and bitter, refusing to purchase what has been an annual buy over 35 years... simply put a horror vintage similar to 92 and 95.
However, managed to source a few cheap bottles to fill a gap in a very long line.
Inky black... no surprises a rather muted nose even after a couple of hours in a decanter. Palate feels tight due to a lack of overall plushness, but some blue fruits and a hint of sweetness. Clearly smashed by the 08, 10 and 12 that I have had recently. I will revisit in 2 years or so, but just a pass mark at this stage.
Cheers Craig

Hi Craig, what are your preferred vintages of the BL between 2000 and and 2020?


cheers Brodie

Brodie, thanks.
Haven't tried the 00 since release. Have an 01 to be looked at this week, so will report.
I have had bottles in the last 12 months of the 02, 04, 08, 10, 12, 15, 16 and 17. 02, 04, 08, 10, 12, 15 and 16 looking good.
I have not tried an 03, 05, 06, 07, 09 for some time now so can't really say. Had the 13 and 14 on release, too early to tell.
18 is out in October, should be a belter.

Sorry a bit of a rough guide, but 02, 04, 08, 10, 12 and 15 were all impressive.
Cheers craig

Hi Craig, exactly what I was looking for!

Cheers Brodie

[Sean]

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[mychurch]

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Almost opened a red tonight, but I’ll save that for tomorrow.

Chinon was a weedy wine that was dry and acidic and sold in supermarkets when I was starting drinking wine in the 80’s. It was also red. This is something else. 2017 vintage. Honey, camomile and flowers on the nose. Quite a rich colour. Heavy weight of fruit, rich. It’s not got the acidity and the structure of some top Loire whites, but there is minerality. Long finish with a nice bitterness. Good wine and make me want to try the red version - meant to be as good as Clos Rougeard. $60 in Melbourne and I’d buy more and keep them for a few years. The La Bota is the best wine of the week, but this is the same level.

[Sean]

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[phillisc]

Might have to get back on the YV train and get some fresh stocks of YY, MM and Yeringberg, all classics IMHO

2007 Wynns Glengyle single vineyard cab. This was fabulous, faintly browning at the edges of a purple black core. Perfume of violets blue berry and a bit of milk chocolate, creamy note, thought strangely American oak, which Wynns have not used for years, however, back label confirmed combination of French and American oak. Lovely fruit expression, felt very silky and that classic cool climate feel, very dry tannins. Had a glass and some how over dinner and finishing the dishes, the bottle was empty. Not sure where this will go, but will look at another in 5 years, under screw cap could be infinity.
Cheers Craig

[Sean]

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[Cloth Ears]

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1990 Rosemount Estate Show Reserve Cabernet Sauvignon - just at its peak. Opened about 7 hours and double decanted (bottle to container, back to bottle). Nothing unpleasant, still some fruit and a little tannin (luckily there's 3 or 4 bottles left) and some stewed plum, dry leather and "raisin without the sweetness". Not a super long finish, but we did wait an hour before having the Kahlua/navy rum drink with dessert...

[mychurch]

Great looking wine Johnathan

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This was only bought yesterday, but with no room to store it and a mince pie in the oven, it was pop and poured.

Not had a Latta for a while and this is awesome. I really can’t stop drinking. Blend of Sangiovese, Nebbiolo, Mourvèdre, Pinot and Syrah. Transparent colour, natural nose with cranberry and cherry. More of this in the mouth, bubblegum, juicy, red berry, smooth and so Dam drinkable. Acidity means it will go with food and this is a perfect Modern Bistro wine. The man is a star.

[Mike Hawkins]

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1990 Rosemount Estate Show Reserve Cabernet Sauvignon - just at its peak. Opened about 7 hours and double decanted (bottle to container, back to bottle). Nothing unpleasant, still some fruit and a little tannin (luckily there's 3 or 4 bottles left) and some stewed plum, dry leather and "raisin without the sweetness". Not a super long finish, but we did wait an hour before having the Kahlua/navy rum drink with dessert...

Blast from the past... thanks for this! I remember buying some of that wine but must have finished the last bottle 15 years ago. Well done!

[Sean]

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[I Love Shiraz]

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Bowen Estate Cabernet Sauvignon 18 - Inky, deep red-purple colour. Really nice aromatics for a straight Cab. Sweet dark fruits, aniseed, mulberry, spice, olives and dried herbs. Cedary oak, ie. fine-grained French oak. But the oak just doesn’t matter at the end of the day. It’s all about the Coonawarra and the fruit. Mouthfilling and hits the senses in so many ways. You taste the earth in this. Dense, powdery tannins and long.

This sounds delicious Sean. I used to be a big fan of Bowen Estate until the alcohol levels started getting out of control (15-15.5% abv).The past couple of vintages of this wine have been a more reasonable 14.5% abv, and seem to be the better for it.
I tasted a bottle of the 2010 Cab Sav recently at 14.5%, and it was beautiful with many years ahead of it.

[Rossco]

Bowen Estate Cabernet Sauvignon 18 - Inky, deep red-purple colour. Really nice aromatics for a straight Cab. Sweet dark fruits, aniseed, mulberry, spice, olives and dried herbs. Cedary oak, ie. fine-grained French oak. But the oak just doesn’t matter at the end of the day. It’s all about the Coonawarra and the fruit. Mouthfilling and hits the senses in so many ways. You taste the earth in this. Dense, powdery tannins and long.

I love this vintage in Coonawarra. 2018 is the best Bowen Cab since the 2010 & 2012 vintages, its just sensational, which reminds me I should
grab some more (im all out!)