Rossco wrote: ↑Sat Mar 19, 2022 6:48 pm Wine # 1 –2018 Jean Foillard Morgon Cuvée Corcelette
Big whole bunch hit on the nose immediately. Screams Beaujolais from the very first whiff.
Blueberry type colour in the glass
Earthy wine, black wet earth, lots of violets, blackberry and blueberry fruits. This is a lovely drink and a lively start to the evening. Very fruit forward, big juicy fruit as well. Some red stuff opening up, but then that blueberry
Low tannin, well handled acid and very low oak. Some herb and spice in the oregano type spectrum, some tomato leaf and green stalk, but in a good way, a whole bunch way. Forest floor and decayed leaves, not mushroom though.
WOW what a different type of fortified this is. Lemony fly spray nose, aldehyde, cola, & sarsaparilla sweetness. Dr Pepper in there too.
Very complex nose.
Palate has lots of almond and marzipan, sour lemon sherbet, and licorice.
There is a tinge of redness in the glass, so im in VP territory. It does feel VERY old though, like a timeless classic – 40+ year old.
Acid pokes out a bit too much for me. Slightly unbalanced it feels like too much spirit in there and it's distracting from those wonderful fruits that are sitting there waiting to be discovered.
Never even seen one of these before, let alone tried one. Wine experience right here!
Thanks for the wonderful notes Rossco... I had the 2019 vintage of the Jean Foillard Corcelette what I thought was recently but apparently was back in Feb '21 and I had pretty similar thoughts on it. Out of curiosity what is it going for in Oz? It was a bit over €20 here which made me slightly question the value propositon, despite the wine being pretty solid.
The note on the Yarra Yering also reminded me I actually have one of these in the cellar... apparently a 2006, that I bought at auction in 2011. Totally forgot about it! Maybe I will dig it out when I next get back to Adelaide.
Thanks for the wonderful notes Rossco... I had the 2019 vintage of the Jean Foillard Corcelette what I thought was recently but apparently was back in Feb '21 and I had pretty similar thoughts on it. Out of curiosity what is it going for in Oz? It was a bit over €20 here which made me slightly question the value propositon, despite the wine being pretty solid.
The note on the Yarra Yering also reminded me I actually have one of these in the cellar... apparently a 2006, that I bought at auction in 2011. Totally forgot about it! Maybe I will dig it out when I next get back to Adelaide.
The Jean Foillard Corcelette is about $90 here, so £50 or €60...... good old aust taxes and shipping.... not to mention the 2 or 3 middlemen
most likely.
Open Theme (ie bring anything) but must be from from Piedmont, Sicily or Tuscany.
As alwasy all wines were masked & served blind.
Wine # 1 Starting Bubbles - 2015 Cantina Delsignore Mecco Metodo Classico Pas Dose Dosaggio Zero Nebbiolo
So the real question that always intrigues me, is this on theme or not!
Its harder than you think when tasking blind AND there is no rules about starting bubbles. Can be anything from anywhere…but always high quality.
Poured in the glass, it’s a beautiful colour. Copper orange, slight tinge of red, I could look at this beauty all day long, stunning.
On the nose has a fair hit of red apples and strawberries. Sweet oranges as well, caramel, fairy floss…. Man this nose is so complicated.
In the mouth that complexity continues: More red apples, but a heap of amaro characters. Amaro liquor, amaro herbs, nuttiness, with some slight woody alpine notes. Lovely acid spine going all the way to the back…….and then some tannin creeps in…….. is this a Sparkling Neb?
Don’t think its from the Langhe floor, feels lighter on its feet… its not trying to be champagne either… this is its own wine, own style and own profile.
My only gripe is that it’s a bit over carbonated. The bubbles are a bit too harsh and sharp. It’s a minor quibble in an otherwise beautiful wine.
Creamy, reductive & flinty nose.
Hay Straw type colour, still very bright, and yes tinges of green on the edge/rim indicate this is a younger wine.
Very full bodied, this is a serious Chardonnay. Mouth filling, silky and intensity of the fruit is huge. Big fruit weighted wine here. Oak is amazingly well handled, so subtle but still noticeable.
This is how a modern Chardonnay should look. Not thin and anaemic, but silky with some curves. Something you can hang onto for the ride.
Has that typical Etna minerality, volcanic minerals, yet everyone thought it was from the North. No this is from the King of the South!
White peach, lemon curd, orange blossom perfume and lemony acidity. Some green tropical fruits as well, bit of honeydew, green papaya but that length… its never ending. Its very well made, you could ‘almost’ be forgiven to think it could be a white burg…. Almost. Stunning wine
WOW look at that colour, clear translucent bright red. It almost sparkles in the light, like its super proud of itself and its on show. Happy wine.
Plunging the nose in, there is some archetypal tar and medicinal red cherries, backed up with some liquorice.
Red crunchy cranberries in the mouth, lovely tartness of acidity. Not overdone. Very chalky though, unusual to find, but those florals in the glass, Mesmerising. Redcurrants, cranberries again, only just medium body but definitely on the light bodied spectrum.
Again more florals or dried roses, potpourri, and that minerality/chalkiness again. Off the chart, wonderful wine. Feels young, like circa 2015. Lots of time and upside here. Etna Wine? Yes it is!
Lovely nose, im in piedmont straight away.
Modernist leaning with that tarry oak, but well handled and not overbearing…. ‘not woody’ was my note.
Very very powerful tannin structure…. It’s the heart of the wine, where it gets its energy and purpose. Yes there are some floral nuisances, but red florals, not purple. Think strawberries and roses.
Grippy tannin, I love this about the wine, star attraction.
Iron filings, ferrous type notes. Red rope liquorice, some balsamic notes and balsamic type acidity as well.
Again oak is poking though and its noticeable, but you get that feeling its not over oaked. Weird as I really don’t like oak in my Nebs…. But this feels ‘right’
Wine # 6 – 2008 Giacomo Conterno Barolo Cascina Francia
Faulty – Huge VA, acetone and nail varnish - undrinkable which is a crying shame... do you know what this goes for now!
Wine # 7 - 2004 Gaja Langhe Nebbiolo Conteisa
Lifted red fruits on the nose, yet the colour is defying the nose. This is a darker example. Black cherry type dark purple.
In the mouth is distinct tar & Red cherries, but this is all about the fruit power here. Definitive fruit profile, spectacular. All the work done in the vineyard and the winemaker has treated it with love, care and respect.
Truly at one with his (or her) vineyard. Feels like a Barolo, somehow the acid and balance has me in Barolo. Lovely tannin, dusty and dances on the tongue weirdly and not the mouth.
Nice spice, slight mint & slight white pepper notes.
Note to budding aussie neb producers, don’t stuff up your beautiful neb fruit with oak!
Wine # 8 (Backup) -2008 Giuseppe E Figlio Mascarello Barolo Monprivato
Lovely colour here, cherry red, bright and clear, especially the edges, they are almost white.
There is a slight funk on the nose that I cant quite pinpoint here. Almost whole bunchy, but not.
Just cant pinpoint it and its driving me mad. Bloody lovely wine here!
Raspberry red fruit, crunchy red fruit too. This is very young, still so much life left and not even in its drinking window, that’s a long way away.
Again that fruit quality is off the chart. Purity of red fruits, but just a little out of balance with that acid at the moment. Purely do to age I think.
When it was revealed.... wow!
Wine # 9 – 2019 Castello Dei Rampolla Liu
Darker purple in the glass, again more black cherry & plum colour.
Very prominent tannin structure; firm. Mulberry fruit this time…. Wow that’s a new one, never had an Italian with mulberry fruit….
Which begs the question, where the bloody hell is it from and what is it? Feels northern/piedmont, but not sure, cant pinpoint.
The richness of the dark purple fruit, plums perfectly ripe, and low oak has me confused.
(later i found out NO oak). Blackberries & a hint of olive.
When revealed as a 100% Tuscan Merlot, it made sense.
It was only ok.
Wine # 10 – 2008 Ca' D'Gal Moscato d'Asti Vite Vecchia
So as good as all the other wines have been and yes even taking into consideration the label snob in me…. This was wine of the night. Never seen this before, never tried it and didn’t even know it existed. Imported in to Aus in the minutest of quantities, rare is an understatement.
Nose of Marmalade peel, camomile tea. Its got this copper tinge to it, orange, yellow…. Interesting.
This is waxy and silky in the mouth. Moroccan spice has the slightest of fizz to it. I assume its how its meant to be?…. No idea!
Baked apples, man the complexity is doing my head in. I can't write quickly enough with all the flavours coming through.
The thing that astonishes me is how light this is. Its light as a feather, its dry yet has a slight sweetness. Alcohol has to be very low, like under 10%. Its just so subtle, and you really have to look hard for it…. Its hiding.
Some cardamom and wild honey just rounds off one of those life wine experiences. Not sure of the price, it doesn’t matter… this is wine education at its best. Its why we all get into it and love it..,,, and also why I will never stop learning.
Wine # 10 – 1982 Stanton & Killeen Vintage Port
VP colour instantly. That reddish glow gives it away… but is it Australian? Lets find out.
This has a lovely spicy nose. More cinnamon and star anise types. Almond spirit nose is evident too,
But its not hot or pokey, it’s a lovely spirit.
I do love how well integrated the spirit is into the wine too. Doesn’t sit on top of the fruit, doesn’t overpower it with the alcohol.
Explosion of flavours too. Liquorice, aniseed, mint & vanilla bean. Swiss milk chocolate and blackberry fruit, but then that acidity comes storming through.
Not sure if its VA(?), but that acidity is overbearing somewhat, just have to look through it. Didn’t get any on the nose which is really weird, but did in the mouth.
Clove spice, fresh, rich and bright blue/black fruits as well. Blueberries, plums, blackberries, just really well handled. Lovely wine, just try and ignore that acid.
ticklenow1 wrote: ↑Sun Mar 20, 2022 9:38 am 1972 Xavier Vignon Chateauneuf du Pape Interesting story behind this wine. From what information I can find, it was in a concrete vat that was sealed off from oxygen and bottled a couple of years ago. It was a generous gift from a good friend for my 50th (birth year wine). Cork was perfect, as it should be being only bottled recently. The nose was just incredible. Blue fruit, red fruit, lavender and a touch of leather. The palate was a little closed at first as we only opened the bottle an hour or so before drinking. No decant as I just wasn’t sure how it would go with too much air. Quite delicate and only light to medium bodied. Super fine tannins and great balance, just a pleasure to drink. So different to AUS blends of the same. A real eye opener. 4.5/5
Cheers
Ian
Thanks for this note Ian, I lashed out on one of these for myself - also my 50th this year. I'm really looking forward to it, how long would you decant if you had another to open in the next few months?
ticklenow1 wrote: ↑Sun Mar 20, 2022 9:38 am 1972 Xavier Vignon Chateauneuf du Pape Interesting story behind this wine. From what information I can find, it was in a concrete vat that was sealed off from oxygen and bottled a couple of years ago. It was a generous gift from a good friend for my 50th (birth year wine). Cork was perfect, as it should be being only bottled recently. The nose was just incredible. Blue fruit, red fruit, lavender and a touch of leather. The palate was a little closed at first as we only opened the bottle an hour or so before drinking. No decant as I just wasn’t sure how it would go with too much air. Quite delicate and only light to medium bodied. Super fine tannins and great balance, just a pleasure to drink. So different to AUS blends of the same. A real eye opener. 4.5/5
Cheers
Ian
Thanks for this note Ian, I lashed out on one of these for myself - also my 50th this year. I'm really looking forward to it, how long would you decant if you had another to open in the next few months?
Probably only for an hour or two tops or just double decant straight back into the bottle an hour beforehand. It drank quite well being opened about an hour before and the cork stuck straight back in. I was going to decant and had the decanter on the bench and decided very last minute not to. Hope you enjoy your bottle as much as I did. Happy 50th
If you had to choose between drinking great wine or winning Lotto, which would you choose - Red or White?
As someone who finds gambling a real curse of society, I never imagined that I would be in the Melbourne Crown for anything other than a KFC or a film. Still, here we are at the suggestion of the wife and after a few rums it was time for a Chandon tasting ; ‘10 Dom v NV Yarra Chandon
The NV Chandon is a good every day sparkler, but here it holds its own. The DP ( on the left) has more depth and a lovely aged concentration. Bubbles are better in the NV, but I think that’s because the ‘10’ has been open longer. The Dom is clearly the winner as it has depth and structure, but only a mad wine lover would pay the extra $270 for a full bottle. The smart wine drinker would buy either NV Arras or Charles Heidsick.
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mychurch wrote: ↑Sat Mar 26, 2022 11:25 pm
4E07CAAE-5D0C-4E2D-8345-45A688E8E252.jpeg
As someone who finds gambling a real curse of society, I never imagined that I would be in the Melbourne Crown for anything other than a KFC or a film. Still, here we are at the suggestion of the wife and after a few rums it was time for a Chandon tasting ; ‘10 Dom v NV Yarra Chandon
The NV Chandon is a good every day sparkler, but here it holds its own. The DP ( on the left) has more depth and a lovely aged concentration. Bubbles are better in the NV, but I think that’s because the ‘10’ has been open longer. The Dom is clearly the winner as it has depth and structure, but only a mad wine lover would pay the extra $270 for a full bottle. The smart wine drinker would buy either NV Arras or Charles Heidsick.
Filling the bubble all the way to the rim looked amateur.
Rockford VP 2012 (750ml, unlike 2015 in 500ml - better value for the money). Notes: Aniseed, Blackberry, Cherry Kirsch and Cloves. Very hedonistic, rich and sweet fortified Shiraz, definitely worth $105 a pop.
[url=https://www.cellartracker.com/wine.asp?iWine=2414258]2015 Peter Lehmann Riesling Wigan[/url] - Australia, South Australia, Barossa, Eden Valley (2022-03-25)
Had a bottle of this last week. I had high expectations from previous vintages, but they weren't really met. This was a nice bottle, but didn't quite have the spark and intensity I was hoping for. Light to medium bodied, not quite as dry as expected (but certainly not off dry) with mainly citrus notes. Maybe its shut down or too young? Or maybe this vintage wasn't as good as some previous vintages? Have a couple extra bottles so will hope for the best. (B+)
[url=https://www.cellartracker.com/wine.asp?iWine=2414258]2015 Peter Lehmann Riesling Wigan[/url] - Australia, South Australia, Barossa, Eden Valley (2022-03-25)
Had a bottle of this last week. I had high expectations from previous vintages, but they weren't really met. This was a nice bottle, but didn't quite have the spark and intensity I was hoping for. Light to medium bodied, not quite as dry as expected (but certainly not off dry) with mainly citrus notes. Maybe its shut down or too young? Or maybe this vintage wasn't as good as some previous vintages? Have a couple extra bottles so will hope for the best. (B+)
This wine would have to be in the "hole" surely, wouldn't it? It could show well at some point over the next decade..
I haven't tasted this release, but there's every chance that at 7 years of age (and under screwcap) that it's a good wine sleeping.
That's what I'm hopping for, cuttlefish! Of course, it could also be related to damage during transport, or was a root day, or [insert other possibilities here]. But I'll give my remaining bottles a few years in the cellar and hope it was just not ready for prime time yet.
I was in The Hague for work this week and I talked some guys into ordering a Thorn-Clarke William Randell Shiraz 2017 off the list (90 euros if you are curious)... Lovely wine. Rich, classic Barossa fruit- deep plum, a touch of fruit cake, but nice balance. I did think 15.5pc felt unecessarily heavy. The French people with me nodded mildly appreciatively over a small glass, which I guess is good praise as far as it goes for the French when it comes to Aussie wine?
Is anyone more familiar with this.... I thought they used to use more (or all) EV fruit?
Con J wrote: ↑Fri Mar 25, 2022 5:04 pm
Tonight I’m opening a 1994 Leasingham Classic Clare Shiraz, will report back what it’s like.
Cheers Con
Yes agree classic South Australian Shiraz, it is exactly what it should be. Blackberries, dark cherries, a bit of liquorice and coconut. This was sitting in a decanter for at least an hour and the last glass was drunk about four hour after opening.
This is in a really good place right now but I can’t believe I’m saying this about a 28 year old wine. I think it will benefit with a few more years on it just for the oak.
sjw_11 wrote: ↑Fri Apr 01, 2022 6:05 am
I was in The Hague for work this week and I talked some guys into ordering a Thorn-Clarke William Randell Shiraz 2017 off the list (90 euros if you are curious)... Lovely wine. Rich, classic Barossa fruit- deep plum, a touch of fruit cake, but nice balance. I did think 15.5pc felt unecessarily heavy. The French people with me nodded mildly appreciatively over a small glass, which I guess is good praise as far as it goes for the French when it comes to Aussie wine?
Is anyone more familiar with this.... I thought they used to use more (or all) EV fruit?
Sam
Den Haag is not the best town for going out in in NL, but I am jealous that you managed to get there. I dont know if Lemongrass is as good as it used to be, but Pavie wines are still going strong and worth a visit if you are into older wines.
If you have time head on down to Rotterdam or up to Amsterdam.
Cameron
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Con J wrote: ↑Fri Mar 25, 2022 5:04 pm
Tonight I’m opening a 1994 Leasingham Classic Clare Shiraz, will report back what it’s like.
Cheers Con
Yes agree classic South Australian Shiraz, it is exactly what it should be. Blackberries, dark cherries, a bit of liquorice and coconut. This was sitting in a decanter for at least an hour and the last glass was drunk about four hour after opening.
This is in a really good place right now but I can’t believe I’m saying this about a 28 year old wine. I think it will benefit with a few more years on it just for the oak.
This was the 1995 Jimmy Watson Trophy winner.
Cheers Con.
Thanks for the note here Con. Have three of these 94 Leasingham's, sons birth year. Might open one on his 30th.
Cheers Craig
Brother in law and family were visiting this weekend, so we drank more rum than wine. Still managed to open a lovely ‘18 Majella Sparkling Shiraz though. Until Con brought an old Classic Clare sparkling to an offline a month or so ago I had forgotten how much I love this style. This was young, but I really enojoyed it for the fruit and the fun factor.
I quite often use a reference to Oude Gueze when describing modern whites and on Sat I managed to drink a bottle at a Belgian bar in town. Again, I’d forgotten how much I liked this style, although with its high acidity, it’s not a bier you can drink a lot of. Yum.
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This is my church, this is where I heal my hurts. For tonight, God is the Auswine Wine Forum
I love the irony of the label proclaiming 'trophy wine', when I'd be very confident what's inside would be a world apart from our expectations of a modern 'trophy wine'. I hope it's in good nick, and as interesting as I'd hope it would be.
Wow Con, that is a piece of history. 1982 was a belter of a year for Coonawarra, if '82 JR and BL are anything to go by.
Interesting, always thought Dorrien was exclusively BV. I have forgotten Con and perhaps you have a few, but brought a heap of a white label Seppelts Padthaway cabernet, around 1988-90 vintages. All gone sadly
cheers Craig
Cork looked soaked all the way to the top so I used the Durand to pull out the cork, no problem.
Decanted for about 15 minutes, first sniff and I thought oh yeah nothing wrong with this.
Lovely complex perfumed nose leafy forest floor, leather, graphite and that tell tale Aussie dark berry and a bit of the vanilla oak. This was probably medium in weight at most and only 11.5% alcohol.
This would have bee better a few years ago but there’s still a lot of pleasure to be had, I loved it.
Cheers Con.
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Con, a perfect medium weight “Claret” style by the look of it. I can imagine the enjoyment. As Craig said earlier, just a great vintage in Coonawarra.
Cheers, Malcolm
veni, vidi, bibi also on twitter @m_j_short and instagram m_j_short
I had been looking forward to hearing about the the '82 Dorrien would turn out ever since I saw the first picture so thank you Con for the note and additional pictures. I also love the fact that the alcohol level is so low, even in what is considered a good year.
I've only ever had the Dorrien Cabernet once before and I thought it was a lovely wine. I think it was a '93 and was had when it was only ten years old.
I was in Melbourne for the first time in about 2.5 years, family in tow. Obviously lots of people to catch up with but I still managed to sneak in a wine night with some friends at Scopri, some fantastic bottles...and what a great venue, food is lovely.
The highlight was the Pichon Lalande 1943 that I brought but the Wynn's Black 1986 was in good shape. Interesting to note that neither bottle was at risk of falling over and the cork on the Wynn's was only marginally more intact than the Pichon despite being 40 years younger.
The Bin 389 was also great but a tad one dimensional.
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Dragzworthy wrote: ↑Sun Apr 17, 2022 4:53 pm
I was in Melbourne for the first time in about 2.5 years, family in tow. Obviously lots of people to catch up with but I still managed to sneak in a wine night with some friends at Scopri, some fantastic bottles...and what a great venue, food is lovely.
The highlight was the Pichon Lalande 1943 that I brought but the Wynn's Black 1986 was in good shape. Interesting to note that neither bottle was at risk of falling over and the cork on the Wynn's was only marginally more intact than the Pichon despite being 40 years younger.
The Bin 389 was also great but a tad one dimensional.
Looks like a good night... what year was the 389? I guess 90 something but I can't see it in the picture.
