A few wines from the last month or so.
A number of 2022 Clare Valley Rieslings consumed. Looking at these now about a year from harvest/bottling, they are tasting/looking fantastic. Each has its own nuance based on its sub-region and winemaker. I have ranked them in order of my favourite to least favourite:
2022 Grosset Alea – superb lunch time wine and versatile with food, just a lovely drink. Have had a few of these actually.
2022 Grosset Polish Hill – showing the hallmarks of a great vintage, the length was sublime.
2022 Naked Run ‘The First’ – this feels like it has the acid to really carry this wine for some aging.
2022 Penna Lane Skilly Hills – very good wine in its own right, but I’d pick the others before it
A couple others of note:
2021 The Gertie Cabernet Franc (Clare Valley), made by Ben Marx who is the red wine winemaker at Jim Barry. Medium bodied at best, fragrant nose and lovely depth of flavour. Given its deft touch, very versatile with lots of styles of food including seafood like mussels or fried Kingfish wings.
2012 Torbreck ‘The Steading’ GSM ex Magnum (Barossa) – I’ve had this cellared since release and had a few over the last 5-6 years, but this has been the best bottle by far and in a ‘sweet spot’. Still some primary fruit and spice, but the wine has softened out nicely, with a great depth of flavour and lingering finish.
2019 Wild Duck Creek Alan’s Cabernet (Heathcote, VIC) – quite possibly one of the better younger cabernets I have tried for a long time. I thought this was terrific. Very varietal – with lovely complexity and length to burn. With the 2021’s now on offer, I may have to buy a few more of the 21s to put away.
2020 Redman Coonawarra Shiraz – has been my ‘house red’ over the last couple of weeks. Drinking well, and drinks well over 2-3 days with a glass over dinner on these cold CV nights.
Right, what are we/you drinking now .. tonight
Re: Right, what are we/you drinking now .. tonight
The Chandon is old and sweet. No bubbles and a bit like an old Vouvray Demi-Sec. Not a fan of sweet bubbles, but this was very interesting.
The other 2 were tasted online with the boys in NL. Both were fine on the night, but needed time and are better tonight. The acidity in the Guiberteau is high, but its opened up now with lanolin, cream and some green veg tinged in a slight minerality. Will be lovely in another 5 to 10 years.
A new vintage of Agricola is coming soon, with 2 new wines. This 21 received 97 from the WineFront. It’s not at that level, but its a great modern Aus Syrah. Lots of raspberry Liquer and cream, with a silky smooth texture. In the Sami-Odi style.
The other 2 were tasted online with the boys in NL. Both were fine on the night, but needed time and are better tonight. The acidity in the Guiberteau is high, but its opened up now with lanolin, cream and some green veg tinged in a slight minerality. Will be lovely in another 5 to 10 years.
A new vintage of Agricola is coming soon, with 2 new wines. This 21 received 97 from the WineFront. It’s not at that level, but its a great modern Aus Syrah. Lots of raspberry Liquer and cream, with a silky smooth texture. In the Sami-Odi style.
You do not have the required permissions to view the files attached to this post.
This is my church, this is where I heal my hurts.
For tonight, God is the Auswine Wine Forum
For tonight, God is the Auswine Wine Forum
Re: Right, what are we/you drinking now .. tonight
2013 Curly Flat The Curly Pinot Noir Lancefield, under stelvin
Bought at CD on release and cellared since. A distinct medicinal character and quite thin, very disappointing as I was expecting more. Was a little better on the second night, but just not giving much.
Bought at CD on release and cellared since. A distinct medicinal character and quite thin, very disappointing as I was expecting more. Was a little better on the second night, but just not giving much.
veni, vidi, bibi
also on twitter @m_j_short
and instagram m_j_short
also on twitter @m_j_short
and instagram m_j_short
Re: Right, what are we/you drinking now .. tonight
Been a while since i have written up my notes (sorry, life got in the way), and i have a few more to write after this.
Anyhoo another wonderful night back at the start of May.
Tonight's theme is 'Known Wines Tasted Blind'. This means that before the night kicked off, everyone needed to submit what wine they are bringing. We were then told and we needed to submit our rankings of what we thought were the best to least favourite wines before the night started.
The wines were all served blind and served in random order. We had no idea which wine was which... only a list of all 9 wines.
I have always loved this theme, one of the highlights of the year and one of my favourites. It never fails to throw up surprises and blow away preconceptions (on some occasions).
Interestingly reflecting on my notes, i never picked the Biondi-Santi.
Wine # 1(extra) – 2012 Prevoteau-Perrier Champagne l'Historique
Light gold in colour, has a nice brightness to it in the glass. Nose is wonderfully expressive. Lots of autolysis characters, grilled nuts and some nice mineral chalkiness. Lemony Acid is really the best part, runs all the way from front to back, surely its champagne with that line of acid. Lovey fruit in the glass, peach, grapefruit and more citrus. Touch of kiwi fruit and more nuttiness as well, really interesting twist, although I wonder if it was a more textual thing with the kiwi, as this has a great mouthfeel. Its silky and rounded, feels like a grower and vintage wine. I thought it may be around the 2009 vintage, very wrong. Envelops the senses, only quibble is length is a touch short. Great start.
Wine # 2 (extra white) – 2016 Chateau de Beaucastel Chateauneuf-du-Pape Blanc
Another yellow gold coloured wine, but a smidgen lighter. Nose is very oilily, you can smell the texture already. Nose has lots of tropical notes, green papaya, maybe some guava, pineapple, banana and cashews. However in the mouth it’s a different story. This is all stone fruits, white and yellow ripe peaches, quince and almond bitterness. That oily texture is there in spades, as a result im in Rhone straight away. Dead giveaway is that signature oily texture. Its really the highlight and brings such complexity to this wine. Length is extraordinary, just keeps going, Touch of pineapple and orange zest at the end. Cracking !
Wine # 3 – 2012 Tenuta Greppo (Biondi-Santi) Brunello di Montalcino
Colour is a darker cherry, has some slight bricking in the wine and it’s a tad blurry. Indicates it’s a little older. Nose is a little muted, not getting as much red fruits, however you can almost smell those tannins though, hits the back of your nose with gusto. Some smoked meat characters is also interesting. Dry and very dust (but fine) tannin structure, this is dominated by the tannins, definitely faded or muted fruit, some tar in here, and more of those smoked and bbq’d meats. Missing that red fruits at this stage of its life, its only ok. I think this is the brovia. My # 4 of the night
Wine # 4 – 2006 Vietti Brunate Barolo
Very oaky nose here, Deep, dark red, no bricking at all, touch of orange around the edges of the rim too. Has an intensity of red fruits on the nose, but that oak is really dominating and overpowering the nose at this stage. In the mouth is a very similar story, lovely and pretty red fruits, some tar and liquorice notes but here come the oak train. BAM hits you like a tonne of bricks and all of a sudden the party is over. Totally dominating that fruit….why oh why!
I think this is the Pira & my # 6 of the night.
Wine # 5 – 2013 Sandrone Le Vigne
Now here is something a bit special. Similar colour to # 2 – deep dark red colour, but there is a brightness to the wine – it looks youngish (I think circa 10 years). That nose is very intense too, yes there is oak, but its not dominating and those red fruits absolutely leap out of the glass! WOW so much fruit intensity here, super super high-quality vineyard here. Pure raspberry, black rose perfume, some strawberry as well, but man those raspberries …. It’s like I just shoved 7 in my mouth all at once….. and that’s just on the nose.
Thankfully the palate delivers what the nose promised. Pure & intense red fruits, exact same raspberries and ripe strawberries, its Nebbiolo for sure, but there is oak. Huge tannin (I’m assuming from the oak) and it’s a drying tannin, dusty as well. At this young stage, the oak is probably a bit heavy, but nothing like #2. The fruit is more than up to the task and will win in the battle of time. In future, when the oak calms down, the fruit rises and this will be an absolute superstar wine. Opened too early, but hey better than too late. Revisit in another 10 – please invite me when you do.
I think this is my wine (the Sandrone), and one of my favourites of the evening. Not sure if #1 but absolutely top 2.
Wine # 6 – 2012 Tignanello
Another deep dark red coloured wine, similar to #3, but completely different nose. This is all cherry and dried herbs. Again pretty red fruits, but different, a touch of tobacco and cigar box as well.
Tasting this wine it feels like a Sangiovese blend. I'm in the vast minority here (only one in the group) as they all think its 100% Sangiovese and some even pick it as the Biondi Santi… I disagree as I didn't think Biondi has Cabernet in it…. And this has Cabernet characters. Green Capsicum, black olive, more dry leafy tobacco. Again there is pure crushed cherry juice, and oregano with some basil and something else, sage maybe. Huge tannin again (maybe I'm having a tannin day – as all wines so far seem to have a lot of it) and again a bit too much oak for this stage if its life, Yes like #3 I think it will calm down and integrate allowing those fruits to come up. Visit in another 10 – I'm normally very adverse to French grapes & French oak in my Italian wines, but this is actually quite nice.
I think this is the tignanello (and everyone else is wrong). How can it not be. Top wine, again is it #1 or #2 of the night Not sure.
Wine # 7 – 2006 E. Pira & Figli (Chiara Boschis) Barolo Cannubi
Another theme of all the wines, they are deep, dark red, and this is no different. It does has a slight blurriness and bricking to it, so I think it’s a bit older. Really nice oak on the nose this time, not dominating; just supporting those red fruits very well.
Very gravelly tannin structure, huge tannin too, but somehow it feels right for this wine; like its from the vineyard and meant to be there. Not forced, not added, just natural. Nebbiolo type red fruits, some strawberry and raspberry but also some purple florals, violets and lavender. Complex and interesting. Very good length drink now and for 5 years.
I think this is the vietti & its my #5.
Wine # 8 – 2008 Fratelli Brovia Barolo Ca'mia
Very badly Oxed. Cannot identify what this is/was its that bad.
Wine # 9 – 2001 Tenuta San Guido Sassicaia
Brick red in colour, quite blurry and yes an older wine. Smells old, musty oak but this time more cabernet characters. Green capsicum, green olives, pencil shavings. Not looking good for me, it has to be a super Tuscan.
On the palate, similar fruit profile to the nose, cabernet dominant and some plums in there, oak and very nicely integrated tannin. The tannin is really the best part about this wine, soft and black tea like structure. Purple fruits this time, blackberries, more plums and cigar box. French ok, its only ok and not my favourite. Others like it much more than I did.
I pick this as the Sassicaia & #7 of the night
Wine # 10 – 2016 Nervi-Conterno Gattinara
Much lighter wine than all the others. Bright and shiny red, clear and translucent. Lots of alpine herb on the nose, pine needles and some red dust/earthy notes. Interesting nose!
Lots of lovely high altitude red fruits, lighter red in the new season strawberry and red cherry type things. Very young wine, acid still prominent and tannins not playing nice at this stage. All arms and legs but this is a very well made wine. Needs a few more years to come around, this will be a very good wine when that happens. I have had this before and I think its better than the other ones.
I think this is the Nervi Conterno – My # 3 of the night
Wine # 11 – 2008 Azelia Barolo Bricco Fiasco
If you thought # 6 was faulty, #9 said ‘Hold my Beer’ and absolutely smashed it.
So badly ox’d, again it was unrecognisable so I don’t know what wine it was.
Worst wine of the night # 9 by a long way
Wine # 12 (Fortified) - NV Henriques & Henriques Madeira Terrantez 20 Years Old
Clear pale caramel colour, khaki green tinges too. Nose is all biscuits, almond and biscotti. Very nutty wine, lots of hazelnuts. Its slightly oxidative and dry, some are picking slight VA/boot polish but im not.
Banana leaf, some lovely Seaspray notes really balance out the wine, adds a saltiness and salinity that is just perfect to offset that sweetness. Not cloying or rich, lots of citrus acidity, green olives, dried orange peel, more dried citrus peel that is quite dominant one it opens up. I really like the balance here, love how dry it is and of course the length is just stupidly long!! Great wine to end a great dinner
Anyhoo another wonderful night back at the start of May.
Tonight's theme is 'Known Wines Tasted Blind'. This means that before the night kicked off, everyone needed to submit what wine they are bringing. We were then told and we needed to submit our rankings of what we thought were the best to least favourite wines before the night started.
The wines were all served blind and served in random order. We had no idea which wine was which... only a list of all 9 wines.
I have always loved this theme, one of the highlights of the year and one of my favourites. It never fails to throw up surprises and blow away preconceptions (on some occasions).
Interestingly reflecting on my notes, i never picked the Biondi-Santi.
Wine # 1(extra) – 2012 Prevoteau-Perrier Champagne l'Historique
Light gold in colour, has a nice brightness to it in the glass. Nose is wonderfully expressive. Lots of autolysis characters, grilled nuts and some nice mineral chalkiness. Lemony Acid is really the best part, runs all the way from front to back, surely its champagne with that line of acid. Lovey fruit in the glass, peach, grapefruit and more citrus. Touch of kiwi fruit and more nuttiness as well, really interesting twist, although I wonder if it was a more textual thing with the kiwi, as this has a great mouthfeel. Its silky and rounded, feels like a grower and vintage wine. I thought it may be around the 2009 vintage, very wrong. Envelops the senses, only quibble is length is a touch short. Great start.
Wine # 2 (extra white) – 2016 Chateau de Beaucastel Chateauneuf-du-Pape Blanc
Another yellow gold coloured wine, but a smidgen lighter. Nose is very oilily, you can smell the texture already. Nose has lots of tropical notes, green papaya, maybe some guava, pineapple, banana and cashews. However in the mouth it’s a different story. This is all stone fruits, white and yellow ripe peaches, quince and almond bitterness. That oily texture is there in spades, as a result im in Rhone straight away. Dead giveaway is that signature oily texture. Its really the highlight and brings such complexity to this wine. Length is extraordinary, just keeps going, Touch of pineapple and orange zest at the end. Cracking !
Wine # 3 – 2012 Tenuta Greppo (Biondi-Santi) Brunello di Montalcino
Colour is a darker cherry, has some slight bricking in the wine and it’s a tad blurry. Indicates it’s a little older. Nose is a little muted, not getting as much red fruits, however you can almost smell those tannins though, hits the back of your nose with gusto. Some smoked meat characters is also interesting. Dry and very dust (but fine) tannin structure, this is dominated by the tannins, definitely faded or muted fruit, some tar in here, and more of those smoked and bbq’d meats. Missing that red fruits at this stage of its life, its only ok. I think this is the brovia. My # 4 of the night
Wine # 4 – 2006 Vietti Brunate Barolo
Very oaky nose here, Deep, dark red, no bricking at all, touch of orange around the edges of the rim too. Has an intensity of red fruits on the nose, but that oak is really dominating and overpowering the nose at this stage. In the mouth is a very similar story, lovely and pretty red fruits, some tar and liquorice notes but here come the oak train. BAM hits you like a tonne of bricks and all of a sudden the party is over. Totally dominating that fruit….why oh why!
I think this is the Pira & my # 6 of the night.
Wine # 5 – 2013 Sandrone Le Vigne
Now here is something a bit special. Similar colour to # 2 – deep dark red colour, but there is a brightness to the wine – it looks youngish (I think circa 10 years). That nose is very intense too, yes there is oak, but its not dominating and those red fruits absolutely leap out of the glass! WOW so much fruit intensity here, super super high-quality vineyard here. Pure raspberry, black rose perfume, some strawberry as well, but man those raspberries …. It’s like I just shoved 7 in my mouth all at once….. and that’s just on the nose.
Thankfully the palate delivers what the nose promised. Pure & intense red fruits, exact same raspberries and ripe strawberries, its Nebbiolo for sure, but there is oak. Huge tannin (I’m assuming from the oak) and it’s a drying tannin, dusty as well. At this young stage, the oak is probably a bit heavy, but nothing like #2. The fruit is more than up to the task and will win in the battle of time. In future, when the oak calms down, the fruit rises and this will be an absolute superstar wine. Opened too early, but hey better than too late. Revisit in another 10 – please invite me when you do.
I think this is my wine (the Sandrone), and one of my favourites of the evening. Not sure if #1 but absolutely top 2.
Wine # 6 – 2012 Tignanello
Another deep dark red coloured wine, similar to #3, but completely different nose. This is all cherry and dried herbs. Again pretty red fruits, but different, a touch of tobacco and cigar box as well.
Tasting this wine it feels like a Sangiovese blend. I'm in the vast minority here (only one in the group) as they all think its 100% Sangiovese and some even pick it as the Biondi Santi… I disagree as I didn't think Biondi has Cabernet in it…. And this has Cabernet characters. Green Capsicum, black olive, more dry leafy tobacco. Again there is pure crushed cherry juice, and oregano with some basil and something else, sage maybe. Huge tannin again (maybe I'm having a tannin day – as all wines so far seem to have a lot of it) and again a bit too much oak for this stage if its life, Yes like #3 I think it will calm down and integrate allowing those fruits to come up. Visit in another 10 – I'm normally very adverse to French grapes & French oak in my Italian wines, but this is actually quite nice.
I think this is the tignanello (and everyone else is wrong). How can it not be. Top wine, again is it #1 or #2 of the night Not sure.
Wine # 7 – 2006 E. Pira & Figli (Chiara Boschis) Barolo Cannubi
Another theme of all the wines, they are deep, dark red, and this is no different. It does has a slight blurriness and bricking to it, so I think it’s a bit older. Really nice oak on the nose this time, not dominating; just supporting those red fruits very well.
Very gravelly tannin structure, huge tannin too, but somehow it feels right for this wine; like its from the vineyard and meant to be there. Not forced, not added, just natural. Nebbiolo type red fruits, some strawberry and raspberry but also some purple florals, violets and lavender. Complex and interesting. Very good length drink now and for 5 years.
I think this is the vietti & its my #5.
Wine # 8 – 2008 Fratelli Brovia Barolo Ca'mia
Very badly Oxed. Cannot identify what this is/was its that bad.
Wine # 9 – 2001 Tenuta San Guido Sassicaia
Brick red in colour, quite blurry and yes an older wine. Smells old, musty oak but this time more cabernet characters. Green capsicum, green olives, pencil shavings. Not looking good for me, it has to be a super Tuscan.
On the palate, similar fruit profile to the nose, cabernet dominant and some plums in there, oak and very nicely integrated tannin. The tannin is really the best part about this wine, soft and black tea like structure. Purple fruits this time, blackberries, more plums and cigar box. French ok, its only ok and not my favourite. Others like it much more than I did.
I pick this as the Sassicaia & #7 of the night
Wine # 10 – 2016 Nervi-Conterno Gattinara
Much lighter wine than all the others. Bright and shiny red, clear and translucent. Lots of alpine herb on the nose, pine needles and some red dust/earthy notes. Interesting nose!
Lots of lovely high altitude red fruits, lighter red in the new season strawberry and red cherry type things. Very young wine, acid still prominent and tannins not playing nice at this stage. All arms and legs but this is a very well made wine. Needs a few more years to come around, this will be a very good wine when that happens. I have had this before and I think its better than the other ones.
I think this is the Nervi Conterno – My # 3 of the night
Wine # 11 – 2008 Azelia Barolo Bricco Fiasco
If you thought # 6 was faulty, #9 said ‘Hold my Beer’ and absolutely smashed it.
So badly ox’d, again it was unrecognisable so I don’t know what wine it was.
Worst wine of the night # 9 by a long way
Wine # 12 (Fortified) - NV Henriques & Henriques Madeira Terrantez 20 Years Old
Clear pale caramel colour, khaki green tinges too. Nose is all biscuits, almond and biscotti. Very nutty wine, lots of hazelnuts. Its slightly oxidative and dry, some are picking slight VA/boot polish but im not.
Banana leaf, some lovely Seaspray notes really balance out the wine, adds a saltiness and salinity that is just perfect to offset that sweetness. Not cloying or rich, lots of citrus acidity, green olives, dried orange peel, more dried citrus peel that is quite dominant one it opens up. I really like the balance here, love how dry it is and of course the length is just stupidly long!! Great wine to end a great dinner
Re: Right, what are we/you drinking now .. tonight
Rossco,
Yes, great theme which I have enjoyed a number of times, but not recently unfortunately. Have to say the wines on the night are a little out of my wheelhouse though. Not enough knowledge, trust it was great night with the usual suspects
cheers, Malcolm
Yes, great theme which I have enjoyed a number of times, but not recently unfortunately. Have to say the wines on the night are a little out of my wheelhouse though. Not enough knowledge, trust it was great night with the usual suspects
cheers, Malcolm
veni, vidi, bibi
also on twitter @m_j_short
and instagram m_j_short
also on twitter @m_j_short
and instagram m_j_short
Re: Right, what are we/you drinking now .. tonight
At the Royal Mail Hotel for the weekend, staying on one of the cottages. Last night the food was fine, but the wine pairings were not great. They whites were ok, if underwhelming, while the reds were pretty poor. The 04 Laurent Pommard was a mess of a wine and the ‘10 Cantermele was not a lot better. Thankfully a glass of ‘16 Y’Quem saved the night. Holiday weekends are a different crowd and, just like a number of Cellar Doors, I think they were trying to get rid of some old stock.
Enjoyed tonight’s meal at the Parker Street restaurant a lot more. Simple stuff - fishcake, coq au van and cheese- but the wine was great. After a couple of false starts, the 16 Bruno Clair Aligote was stunning and showed what this variety is capable of. Lots of creamy fruit and lees notes. Wine of the weekend. The 99 Guigal Core Rotie was a fair price at $200 and showed all the complexity you would expect from and aged, top vintage. Lots of medicine and spices. After the Parker years there has been a lot of blow back against Guigal, but it’s like a French Penfolds, with a lot of good wine produced that may not show the terrior other producers show.
Enjoyed tonight’s meal at the Parker Street restaurant a lot more. Simple stuff - fishcake, coq au van and cheese- but the wine was great. After a couple of false starts, the 16 Bruno Clair Aligote was stunning and showed what this variety is capable of. Lots of creamy fruit and lees notes. Wine of the weekend. The 99 Guigal Core Rotie was a fair price at $200 and showed all the complexity you would expect from and aged, top vintage. Lots of medicine and spices. After the Parker years there has been a lot of blow back against Guigal, but it’s like a French Penfolds, with a lot of good wine produced that may not show the terrior other producers show.
You do not have the required permissions to view the files attached to this post.
This is my church, this is where I heal my hurts.
For tonight, God is the Auswine Wine Forum
For tonight, God is the Auswine Wine Forum
-
JamieAdelaide
- Posts: 415
- Joined: Thu Mar 24, 2022 3:59 pm
- Location: Adelaide
Re: Right, what are we/you drinking now .. tonight
What an unacceptable rate of oxidation issues for those Barolo! Makes be shiver. I’m heavily invested in the region with premium Piedmont about 40% of my cellar.
Re: Right, what are we/you drinking now .. tonight
LOL yes usual suspect Malcolm, and you are very much missed at these events! If you are ever back, please let me know as im sure
all the guys would love to see you again.
Re: Right, what are we/you drinking now .. tonight
I don't think we have ever had an Italian themed night where there hasn't been faults of some kind. Whether that be Brett, Taint, Ox ect.JamieAdelaide wrote: ↑Mon Jun 12, 2023 3:14 am What an unacceptable rate of oxidation issues for those Barolo! Makes be shiver. I’m heavily invested in the region with premium Piedmont about 40% of my cellar.
I feel the fault ratio could be even higher than burgundy.
That's Etna, Tuscany and Piedmont combined.
Wine # 11 – 2008 Azelia Barolo Bricco Fiasco was actually from Magnum too..... makes it even sadder!
Re: Right, what are we/you drinking now .. tonight
Was in Vic recently and nearly pulled the trigger on staying at the RMH, but your experience reflects what I was thinking, ordinary wine pairings with a 5 or more course dinner. I'm not doubting the food or the stay, sure it would be great, but myself it would be a couple of good bottles chosen from the 'telephone' book wine list.mychurch wrote: ↑Sun Jun 11, 2023 11:18 pm D90AED8C-19C5-43EF-B5BF-66F599A8EA7A.jpeg8238FC15-4A1F-4750-9685-1F5B1D12CC77.jpeg
At the Royal Mail Hotel for the weekend, staying on one of the cottages. Last night the food was fine, but the wine pairings were not great. They whites were ok, if underwhelming, while the reds were pretty poor. The 04 Laurent Pommard was a mess of a wine and the ‘10 Cantermele was not a lot better. Thankfully a glass of ‘16 Y’Quem saved the night. Holiday weekends are a different crowd and, just like a number of Cellar Doors, I think they were trying to get rid of some old stock.
Enjoyed tonight’s meal at the Parker Street restaurant a lot more. Simple stuff - fishcake, coq au van and cheese- but the wine was great. After a couple of false starts, the 16 Bruno Clair Aligote was stunning and showed what this variety is capable of. Lots of creamy fruit and lees notes. Wine of the weekend. The 99 Guigal Core Rotie was a fair price at $200 and showed all the complexity you would expect from and aged, top vintage. Lots of medicine and spices. After the Parker years there has been a lot of blow back against Guigal, but it’s like a French Penfolds, with a lot of good wine produced that may not show the terrior other producers show.
Cheers Craig
Tomorrow will be a good day
-
I Love Shiraz
- Posts: 157
- Joined: Sun Nov 01, 2009 11:07 am
- Location: Melbourne, Australia
Re: Right, what are we/you drinking now .. tonight
2013 was not a great vintage in the Macedon Ranges. It was far too warm. Given that this is a premium producer I can understand your disappointment.mjs wrote: ↑Mon Jun 05, 2023 11:29 pm 2013 Curly Flat The Curly Pinot Noir Lancefield, under stelvin
Bought at CD on release and cellared since. A distinct medicinal character and quite thin, very disappointing as I was expecting more. Was a little better on the second night, but just not giving much.
Life is too short to drink rubbish wine.
Instagram: wine.by.michael
Instagram: wine.by.michael
-
JamieAdelaide
- Posts: 415
- Joined: Thu Mar 24, 2022 3:59 pm
- Location: Adelaide
Re: Right, what are we/you drinking now .. tonight
If you get past the Bravado and consumer courtesy it’s grim Rosscoe, fully agree.Rossco wrote: ↑Mon Jun 12, 2023 12:23 pmI don't think we have ever had an Italian themed night where there hasn't been faults of some kind. Whether that be Brett, Taint, Ox ect.JamieAdelaide wrote: ↑Mon Jun 12, 2023 3:14 am What an unacceptable rate of oxidation issues for those Barolo! Makes be shiver. I’m heavily invested in the region with premium Piedmont about 40% of my cellar.
I feel the fault ratio could be even higher than burgundy.
That's Etna, Tuscany and Piedmont combined.
Wine # 11 – 2008 Azelia Barolo Bricco Fiasco was actually from Magnum too..... makes it even sadder!
Have a bunch of Azelia magnums from 08. They’re traditional bottling a favourite. Margheria.
Re: Right, what are we/you drinking now .. tonight
Craigphillisc wrote: ↑Mon Jun 12, 2023 6:04 pmWas in Vic recently and nearly pulled the trigger on staying at the RMH, but your experience reflects what I was thinking, ordinary wine pairings with a 5 or more course dinner. I'm not doubting the food or the stay, sure it would be great, but myself it would be a couple of good bottles chosen from the 'telephone' book wine list.mychurch wrote: ↑Sun Jun 11, 2023 11:18 pm D90AED8C-19C5-43EF-B5BF-66F599A8EA7A.jpeg8238FC15-4A1F-4750-9685-1F5B1D12CC77.jpeg
At the Royal Mail Hotel for the weekend, staying on one of the cottages. Last night the food was fine, but the wine pairings were not great. They whites were ok, if underwhelming, while the reds were pretty poor. The 04 Laurent Pommard was a mess of a wine and the ‘10 Cantermele was not a lot better. Thankfully a glass of ‘16 Y’Quem saved the night. Holiday weekends are a different crowd and, just like a number of Cellar Doors, I think they were trying to get rid of some old stock.
Enjoyed tonight’s meal at the Parker Street restaurant a lot more. Simple stuff - fishcake, coq au van and cheese- but the wine was great. After a couple of false starts, the 16 Bruno Clair Aligote was stunning and showed what this variety is capable of. Lots of creamy fruit and lees notes. Wine of the weekend. The 99 Guigal Core Rotie was a fair price at $200 and showed all the complexity you would expect from and aged, top vintage. Lots of medicine and spices. After the Parker years there has been a lot of blow back against Guigal, but it’s like a French Penfolds, with a lot of good wine produced that may not show the terrior other producers show.
Cheers Craig
I would not say they were ordinary, just bad luck.
The menu is now 10 courses and the pairing seems to have a half glass with each dish - maybe a bit more. Over the meal we tried 20 different wines. Not many places can sell aged wines per the glass and it’s worth a visit, especially is you are in a group with people who are not as mad about wines as we are.
This is my church, this is where I heal my hurts.
For tonight, God is the Auswine Wine Forum
For tonight, God is the Auswine Wine Forum
Re: Right, what are we/you drinking now .. tonight
Thanks MC, didn't realise its 10 courses now, and I guess 20 half glasses over that time is a good offering.
I will have another look at the website. I haven't ruled it out (a mid-week package that is), however, as I have a quite limited international palate, I might inquire whether a more tailored Aussie wine offering might be available.
Cheers Craig
I will have another look at the website. I haven't ruled it out (a mid-week package that is), however, as I have a quite limited international palate, I might inquire whether a more tailored Aussie wine offering might be available.
Cheers Craig
Tomorrow will be a good day
Re: Right, what are we/you drinking now .. tonight
Craig
1 last comment.
The reds are decanted before the service, so you can see if there is anything interesting as you go from the bar to the dining room. I actually didn’t fancy them much as we went in, but as I was with the wife I only had a quick glance at the wine list and decided it was easier on both of us just to go with the pairings. We had the French and the International, but there was a third pairing that I think was with local wines.
1 last comment.
The reds are decanted before the service, so you can see if there is anything interesting as you go from the bar to the dining room. I actually didn’t fancy them much as we went in, but as I was with the wife I only had a quick glance at the wine list and decided it was easier on both of us just to go with the pairings. We had the French and the International, but there was a third pairing that I think was with local wines.
This is my church, this is where I heal my hurts.
For tonight, God is the Auswine Wine Forum
For tonight, God is the Auswine Wine Forum
Re: Right, what are we/you drinking now .. tonight
Thanks MC, checked the website, states a 5 course option, or an 8 course +/-wine pairings. TBH, I wouldn't mind doing 2 nights at PSP rather than Wickens, and then have more funds to go on wines. Still, having not had the experience yet, I don't really know. RMH will remain on the bucket list, maybe the next road trip. Allan Meyers certainly has it worked out.mychurch wrote: ↑Tue Jun 13, 2023 10:07 pm Craig
1 last comment.
The reds are decanted before the service, so you can see if there is anything interesting as you go from the bar to the dining room. I actually didn’t fancy them much as we went in, but as I was with the wife I only had a quick glance at the wine list and decided it was easier on both of us just to go with the pairings. We had the French and the International, but there was a third pairing that I think was with local wines.
Cheers Craig
Tomorrow will be a good day
-
Mike Hawkins
- Posts: 2747
- Joined: Fri Aug 29, 2003 9:39 am
Re: Right, what are we/you drinking now .. tonight
Been in Europe prior to arriving in Birmingham for the first test. I’ve had a lot of lamentable cheaper Chablis interspersed with some good ones. It solidified my thoughts that French wines have higher highs but much lower lows than Aussie wines.
Re: Right, what are we/you drinking now .. tonight
If you like spicy food, get yourself to a Balti house whilst in Brum.
Re: Right, what are we/you drinking now .. tonight
Sounds great Mike, did the same thing in 2019, Old Trafford and The Oval.Mike Hawkins wrote: ↑Fri Jun 16, 2023 5:25 am Been in Europe prior to arriving in Birmingham for the first test. I’ve had a lot of lamentable cheaper Chablis interspersed with some good ones. It solidified my thoughts that French wines have higher highs but much lower lows than Aussie wines.
Cheers Craig
Tomorrow will be a good day
-
Mike Hawkins
- Posts: 2747
- Joined: Fri Aug 29, 2003 9:39 am
Re: Right, what are we/you drinking now .. tonight
First time at Edgbaston. I go to Lords every four years but scheduling didn’t work for me this year. Two great days to start the seriesphillisc wrote: ↑Fri Jun 16, 2023 12:00 pmSounds great Mike, did the same thing in 2019, Old Trafford and The Oval.Mike Hawkins wrote: ↑Fri Jun 16, 2023 5:25 am Been in Europe prior to arriving in Birmingham for the first test. I’ve had a lot of lamentable cheaper Chablis interspersed with some good ones. It solidified my thoughts that French wines have higher highs but much lower lows than Aussie wines.
Cheers Craig
Re: Right, what are we/you drinking now .. tonight
2019 Maxwell Ellen St Shiraz.
Lovely wine, notes of dark fruits and milk/dark chocolate tones. Savoury palate that is rich and and long with a touch of sweetness. Very typical MV style, will be long lived. Recent purchase at $26 , a bargain.
Cheers Craig
Lovely wine, notes of dark fruits and milk/dark chocolate tones. Savoury palate that is rich and and long with a touch of sweetness. Very typical MV style, will be long lived. Recent purchase at $26 , a bargain.
Cheers Craig
Tomorrow will be a good day
Re: Right, what are we/you drinking now .. tonight
Well Mike, you had a bit of fun, shades of Old Trafford in 2019. Hope you celebrated with something nice...watched the last hour, absolutely fantastic and a bit of a reality check for the Old Ememy.Mike Hawkins wrote: ↑Sun Jun 18, 2023 4:10 amFirst time at Edgbaston. I go to Lords every four years but scheduling didn’t work for me this year. Two great days to start the seriesphillisc wrote: ↑Fri Jun 16, 2023 12:00 pmSounds great Mike, did the same thing in 2019, Old Trafford and The Oval.Mike Hawkins wrote: ↑Fri Jun 16, 2023 5:25 am Been in Europe prior to arriving in Birmingham for the first test. I’ve had a lot of lamentable cheaper Chablis interspersed with some good ones. It solidified my thoughts that French wines have higher highs but much lower lows than Aussie wines.
Cheers Craig
Aussie contingent had the last laugh in response to the continual moronic chants of the Barmy Army...insert any word you like. Same old Pommies always moaning/bleating/losing
Happy days indeed
cheers Craig
Tomorrow will be a good day
Re: Right, what are we/you drinking now .. tonight
clearly you haven't tried any Lucy Margaux or William Downie wines. That will change your opinion.Mike Hawkins wrote: ↑Fri Jun 16, 2023 5:25 am Been in Europe prior to arriving in Birmingham for the first test. I’ve had a lot of lamentable cheaper Chablis interspersed with some good ones. It solidified my thoughts that French wines have higher highs but much lower lows than Aussie wines.
Re: Right, what are we/you drinking now .. tonight
deleted
Last edited by Sean on Tue Jul 16, 2024 9:41 pm, edited 1 time in total.
Re: Right, what are we/you drinking now .. tonight
2021 Wynns BL Cab. As black as black and very cool in the mouth, but currently about 10 degrees in Adelaide. After a couple of hours has warmth and depth. Quite savoury with a tiny twinge of sweetness, but really all olive, dark fruits and oak is a fraction dominant. Not a hair out of place and agree dry chalky tannins. Serious wine with another example supporting what is a cracker of a vintage. Needs time and a few cases over the next 2-3 decades should do the trick. '21 JR (which I had a cheeky look at last October) will be something to look forward to.
Cheers Craig
Cheers Craig
Tomorrow will be a good day
Re: Right, what are we/you drinking now .. tonight
deleted
Last edited by Sean on Tue Jul 16, 2024 9:42 pm, edited 1 time in total.
Re: Right, what are we/you drinking now .. tonight
Bowen is still probably the best value of all of these, price is < BL, but doesn't have the ageability of BL
veni, vidi, bibi
also on twitter @m_j_short
and instagram m_j_short
also on twitter @m_j_short
and instagram m_j_short
Re: Right, what are we/you drinking now .. tonight
Yes looking to buy all that you mentioned Sean. I have picked up Wynns for $29, Bowen is $28, Majella is also $28 in their October sale. Katnook through Accolade sales and Leconfield through another etailer sales both $21. Zema is the cheapest of the lot...often sub $20 at multiple outlets. Balnaves is one I very little of, might have to redress this. Redman also very good value, along with Parker.
Malcolm agree Bowen is a lighter style, but it has this mellow phase, often lasting a decade. I had a 98 in May... beautiful.
Cheers Craig
Malcolm agree Bowen is a lighter style, but it has this mellow phase, often lasting a decade. I had a 98 in May... beautiful.
Cheers Craig
Tomorrow will be a good day
Re: Right, what are we/you drinking now .. tonight
Wynns for $29, with the quality undiminished (amazingly given the ownership), feels very good value still (again amazing given the ownership), especially for someone who enjoys cellaring their wines (not that it isn't enjoyable in youth).
-
I Love Shiraz
- Posts: 157
- Joined: Sun Nov 01, 2009 11:07 am
- Location: Melbourne, Australia
Re: Right, what are we/you drinking now .. tonight
It probably should have been better as it is Curly Flat's flagship bottling, but 2013 was a not a good vintage in the Macedon Ranges.mjs wrote: ↑Mon Jun 05, 2023 11:29 pm 2013 Curly Flat The Curly Pinot Noir Lancefield, under stelvin
Bought at CD on release and cellared since. A distinct medicinal character and quite thin, very disappointing as I was expecting more. Was a little better on the second night, but just not giving much.
Life is too short to drink rubbish wine.
Instagram: wine.by.michael
Instagram: wine.by.michael