Right, what are we/you drinking now .. tonight
Re: Right, what are we/you drinking now .. tonight
Bass Phillip Estate Pint Noir 2016. First bottle I've had of the Estate. I tend to prefer my pinot more at the more masculine end of the spectrum, with black fruits but this is really engaging and harmonious in a very feminine way... Started the bottle last night and will finish it tonight with some stir-fried pork loin with five spice. I have another bottle so will wait a couple of years to see where it goes...
Re: Right, what are we/you drinking now .. tonight
I haven’t had a Chardonnay this old before…. Great colour on it. It’s definitely tertiary. Stone fruit, bit of zest, wood shop, saw dust. It’s an interesting wine.
Cheers Ed
Cheers Ed
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Re: Right, what are we/you drinking now .. tonight
Ummtokyowantsmny002 wrote: ↑Sun Sep 08, 2024 12:55 am Wow, your description of the Yelland and Papps Sete di Vino sounds absolutely delightful! It’s like you're painting a perfect evening with words—lush, smooth, and so incredibly inviting. I love that you’re savoring a wine that’s both elegant and approachable; it seems like it’s really hitting the spot for you!
As for me, I’m enjoying a bit of cozy downtime right now, maybe with a nice cup of tea or some quiet music in the background. Nothing quite like unwinding and indulging in the simple pleasures of the moment.
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Tomorrow will be a good day
Re: Right, what are we/you drinking now .. tonight
VinoEd: I opened a 95 Yattarna (the first vintage) in December 2022. Similar lurid colour, and still very drinkable given good storage conditions (Penfolds list it as "past"). I'm sure they've evolved the style since those first few years, but to sample the inaugural release was an interesting wine experience for sure - definitely some wood influence detectable despite the age.
Not sure if anyone else on here remembers the mad scramble to buy some of the first "white Grange" lol.
Last edited by kenzo on Mon Sep 09, 2024 2:42 pm, edited 1 time in total.
Re: Right, what are we/you drinking now .. tonight
Yes certainly remember white Grange fever.
The colour is very similar to a 20+ year Riesling.
Pennies did have a couple of trial Bin Rieslings released around the same time, but I never purchased any.
Cheers Craig
The colour is very similar to a 20+ year Riesling.
Pennies did have a couple of trial Bin Rieslings released around the same time, but I never purchased any.
Cheers Craig
Tomorrow will be a good day
Re: Right, what are we/you drinking now .. tonight
Tonight from the last shipment last year of our stash stored at The Tunnel in Adelaide a St Hugo 2012 Private Collection Rowlands Flat Shiraz. Wonderful fruit reflecting a great vintage. They must have cut down a forest for this but the fruit was up to the job. Plum, blackberry, spice and everything Barossa. Perfect balance. JH panned it in 2017 saying not sure if it would come together (re oak) but it has. Went down a treat with a 700gm 1.75 inch cattleman's cutlet (for 2) cooked via reverse sear rare to medium rate with buttery mashed potato and super fresh first of season lightly steam asparagus. Bearnaise sauce over the lot. A real Saturday night treat.
Your worst game of golf is better than your best day at work
Re: Right, what are we/you drinking now .. tonight
Another get together in Melbourne. This time the theme was Italy excluding Piiadmont, which we stuck to for the reds.
The highlight should have been the 06’Bondi Santi, but it was out of sorts and the replacement ‘10 was in better condition, but too young to shine.
For me the star of the day, by a long way, was the ‘20 Grand Cuvee from Inama Azienda. It’s a stunning white, with minerality, acidity and a core of butter and smoked pinapple. Best white I have had in ages.
The 2018 Gaja Sauv Blanc may well be a better wine in time, but is too young. The fruit is in the process of swallowing the oak and it needs a few years for the minarality to come through.
I’ll let others describe the reds and the fantastic desert flight, but overall it was another brilliant afternoon at the Pacific Seafood Restaurant in Richmond. We ate and drank like Grand Dukes and paid pauper prices.
The highlight should have been the 06’Bondi Santi, but it was out of sorts and the replacement ‘10 was in better condition, but too young to shine.
For me the star of the day, by a long way, was the ‘20 Grand Cuvee from Inama Azienda. It’s a stunning white, with minerality, acidity and a core of butter and smoked pinapple. Best white I have had in ages.
The 2018 Gaja Sauv Blanc may well be a better wine in time, but is too young. The fruit is in the process of swallowing the oak and it needs a few years for the minarality to come through.
I’ll let others describe the reds and the fantastic desert flight, but overall it was another brilliant afternoon at the Pacific Seafood Restaurant in Richmond. We ate and drank like Grand Dukes and paid pauper prices.
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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
A wine dinner held in August - theme was Pinot from NZ vs USA
All wines served blind
Wine # 1(Starter) – NV Philippe Glavier ‘La Grace D’Alphael’ Drand Cru Champagne
Nice bright straw/hay colour in the glass. The nose has a big hit of chalky mineral notes, stone fruit and some white florals. Palate has quite a bit of lemon fruits with a lemon rind character as well. Lovely soft bubbles, great acidity. Little to no oak gives a leaner feel to the wine, but those GC fruits are powerful in a non-intervention way. Winemaker let the fruit do what it does. Great length, more talc and chalk dryness/texture at the end. Good wine
Wine # 2 – 2017 Littorai ‘Cerise Vineyard’ Anderson Valley (California) USA
Mushroom nose, quite Burgundian in its approach, gorgeous nose with complex earth/forest floor things, umami and red fruits (on the darker cherry side) – Can smell this all day and not get bored. Could be a 1er or better burg on the nose alone.
In the mouth strawberry compote, but savoury. Soft tannin, a mix between dusty tannin and furry. Minimal oak adds to the mouthfeel without adding more woody note to the wine itself. Great winemaking here, more mushroom and damp earth. New word acid probably needs to integrate slightly, which will happen with a bit more bottle age. Cellar confidently as this is a great wine.
Wine # 3 – 2016 Bell Hill ‘Old Weka Pass Road’ North Canterbury – NZ
Bright Red colour, a touch blurry though which could indicate it hasnt been fined or filtered, still a lovely happy strawberry red. Nose has quite a bit of whole bunch in there, some stalky notes as well, but not green. Some nice red lifted fruits coming up, however they are dominated by those whole bunch characters.
On the palate you can clearly tell this is a young wine, however screwcap has fooled me into thinking its 2 – 3 years old its that fresh and young rather than the 8 years it actually is. Dominating and unbalanced acid at this point in time, length is a bit short as well which I would not expect given the price point (and rarity) of the wine. Nice young strawberry fruit, tart cranberries, red cherry but again I cant get past that acid. Give it another 5 years before you open the next one – IF you can find it as only 1,897 bottles produced – tiny production run.
Wine # 4 – 2018 Copain ‘Tous Ensemble’ Sonoma Coast (California) USA
Nice dark red colour – rhubarb red. Nose has some VA on it that is spoiling the party somewhat – lets hope it blows off. Some earthy notes on the nose, beetroot in particular. Dark mineral coal/charcoal there too – kind of graphite like. Rhubarb notes but some alcohol warmth (or is that still the VA?)
This is a weird one, on the palate there is some warm/rich fruit but its not in a ripe style. So while the fruit profile is warm, the fruit is not overripe. Nicely judged harvest – no greenness or anything which is great, but that acid is prominent. Dominating and overpowering, like the previous wine this needs time. There is something im not enjoying about this wine, cant put my finger on it. Its not faulty but its jutting out. Oak maybe – VA still ? Not sure but its just not working for me.
Wine # 5 – 2017 Peay ‘Scallop Shelf’ Sonoma Coast (California) USA
Darker in colour than the other wines presented. Looks like oak colour – black cherry. Lots of charcoal and coal notes coming off the glass, to me that’s Central Otago type note (lol wrong).
Rich and riper style fruit, again warmer fruit but this time it is ripe. Blue fruits and some plummy notes as well, new oak – over oaked but again its young and needs time. Nice length but not my style of Pinot. Still for those that do like a richer / darker style of Pinot fruit with new oak, you will love this.
Wine # 6 – 2012 Felton Road ‘Block 5’ Central Otago NZ
Young colour, but slightly darker in the glass, a mix of red rhubarb and black cherry type colour. Very young nose, you can smell the acid in it (what is it with me and acid today!) – surely this must me a ‘me’ issue with so much acidity im getting on most of these wines. Lovely minerals on the palate, front of the tongue and cheeks – charcoal and coal again (again im in central otago – but I was wrong last time, so who knows). Nice fruit, again dark cherry and blueberry spectrum and style of fruit, some bay leaf which is interesting… and here comes that acid again. Ruins the balance and is distracting me. I have had better block 5’s.
Wine # 7 – 2020 Rippon ‘Emma’s Block’ Lake Wanaka Central Otago NZ
Nice colour, dark cherry red, some slight blurring which again im leading to unfiltered and unfined.
There is some real fruit intensity leaping out of the glass, powerful fruits that make you sit up and take note. Red rose petals, strawberries, redcurrants and some spice. Herbal as well as some more of those dark minerals / graphite.
On the palate this is painfully young, it’s a really nice wine, but geeze its young. High acid again, perfectly ripe fruit – this was picked at exactly the right time, low oak and all those really bright red/dark red fruits you got on the nose, but wow its young. I love this wine, put it down for 8-10 years as it will be a superstar. I guessed Central otago – so that was right this time
Wine # 8 – 2019 Nicholas Jay ‘L’Ensemble’ Willamette Valley Oregon USA
Another young wine just looking at that colour. Bright, shiny and full of life. Clear and translucent has a new season red cherry vibe to the colour. Nose is again painfully young, but interestingly there is pomegranate in there – first one of the night for me with that note. Adds some lovely contrast and differentiation to the night – very interesting to see where this is from – im guessing nowhere we have been this evening. In the mouth still more pomegranate, cranberry tartness with young red rhubarb acidity. Very tannic, lovely mouth coating Gravelly tannin – burg type tannin which just adds more complexity. There is a dried roses / pot-pourri aspect to this wine – it’s a wonderful and welcome addition but adds confusion for me. Where is this from?!? It feels like NZ type fruit but those tannins are not NZ and confuses me. I choose wrong and its my very first Oregon wine I believe. Great experience – cellar for 6-10 years – will be exceptional when that acid integrates.
Wine # 9 – 2019 Burn Cottage ‘Burn Cottage Vineyard’ Central Otago NZ
Deep and dark black cherry colour – serious colour here that is different again to all the others. Not blurry, its clear but very dark. Hot nose though, heat from the alcohol is lifting off the glass masking the nose somewhat – but those fruits are managing to fight their way through. Dark fruits, blue/purple to black cherry. Some lavender/purple florals and charcoal / black mineral.
Fruit in the mouth is soft, round and gentle. Its not powerful fruit but it is elegant. Its missing tannin as its quite a low tannin/ high fruit style but again dominating acid that is making it harder to drink with that hot alcohol still there.
Central Otago again but unbalanced as this stage of life. Again just too young and needs time to come together, fill out and hopefully integrate. I question if that alcohol / heat will ever dissipate.
Wine # 9.1 – 2016 Mount Eden Vineyards Santa Cruz Mountains – California USA
Faulty – Feels like a winemaking bacterial issue (vegetal as well)
Wine #9.2 (Backup) – 2019 Mount Eden Vineyards Santa Cruz Mountains – California USA
This is a different beast all together. Nice colour of bright, young strawberry red leading to a clear/white rim. Looks young, however there are some really fresh red fruits coming out. More strawberries and red currents, a hint of red rope liquorice as well. It’s a soft rounded style as well, gentle on the palate. Low tannin but its there (just) and very well balanced acid (finally). I feel this is a young drinking wine for a couple of reasons. Its drinking really well now, and I cant see the structure here for long term ageing. This would be a great wine to drink while the Littorai matures. Really enjoyed the freshness of the fruit, vibrancy and drinkability of this wine.
Wine # 10 (Finisher) – 1968 Hardy’s Vintage Port
Clear brown with some red tinges at the edges. Looks very old, kind of tawny in colour. New motor oil (brown) if that makes sense, still has a shine to it. On the nose there is a boot polish note, some rubber and used coffee grinds but still some black fruits in there (hiding, but they are there) of Blackberry and blackcurrant.
Unfortunately that’s where the fun ended. This was well past it, fruit was dead and non existent, with a lot of spirit sticking out. Some thought it faulty but I didn’t, I just thought it was very very old and well past its prime (I thought mid 50’s). Not to worry, great piece of Australian History.
Great evening
All wines served blind
Wine # 1(Starter) – NV Philippe Glavier ‘La Grace D’Alphael’ Drand Cru Champagne
Nice bright straw/hay colour in the glass. The nose has a big hit of chalky mineral notes, stone fruit and some white florals. Palate has quite a bit of lemon fruits with a lemon rind character as well. Lovely soft bubbles, great acidity. Little to no oak gives a leaner feel to the wine, but those GC fruits are powerful in a non-intervention way. Winemaker let the fruit do what it does. Great length, more talc and chalk dryness/texture at the end. Good wine
Wine # 2 – 2017 Littorai ‘Cerise Vineyard’ Anderson Valley (California) USA
Mushroom nose, quite Burgundian in its approach, gorgeous nose with complex earth/forest floor things, umami and red fruits (on the darker cherry side) – Can smell this all day and not get bored. Could be a 1er or better burg on the nose alone.
In the mouth strawberry compote, but savoury. Soft tannin, a mix between dusty tannin and furry. Minimal oak adds to the mouthfeel without adding more woody note to the wine itself. Great winemaking here, more mushroom and damp earth. New word acid probably needs to integrate slightly, which will happen with a bit more bottle age. Cellar confidently as this is a great wine.
Wine # 3 – 2016 Bell Hill ‘Old Weka Pass Road’ North Canterbury – NZ
Bright Red colour, a touch blurry though which could indicate it hasnt been fined or filtered, still a lovely happy strawberry red. Nose has quite a bit of whole bunch in there, some stalky notes as well, but not green. Some nice red lifted fruits coming up, however they are dominated by those whole bunch characters.
On the palate you can clearly tell this is a young wine, however screwcap has fooled me into thinking its 2 – 3 years old its that fresh and young rather than the 8 years it actually is. Dominating and unbalanced acid at this point in time, length is a bit short as well which I would not expect given the price point (and rarity) of the wine. Nice young strawberry fruit, tart cranberries, red cherry but again I cant get past that acid. Give it another 5 years before you open the next one – IF you can find it as only 1,897 bottles produced – tiny production run.
Wine # 4 – 2018 Copain ‘Tous Ensemble’ Sonoma Coast (California) USA
Nice dark red colour – rhubarb red. Nose has some VA on it that is spoiling the party somewhat – lets hope it blows off. Some earthy notes on the nose, beetroot in particular. Dark mineral coal/charcoal there too – kind of graphite like. Rhubarb notes but some alcohol warmth (or is that still the VA?)
This is a weird one, on the palate there is some warm/rich fruit but its not in a ripe style. So while the fruit profile is warm, the fruit is not overripe. Nicely judged harvest – no greenness or anything which is great, but that acid is prominent. Dominating and overpowering, like the previous wine this needs time. There is something im not enjoying about this wine, cant put my finger on it. Its not faulty but its jutting out. Oak maybe – VA still ? Not sure but its just not working for me.
Wine # 5 – 2017 Peay ‘Scallop Shelf’ Sonoma Coast (California) USA
Darker in colour than the other wines presented. Looks like oak colour – black cherry. Lots of charcoal and coal notes coming off the glass, to me that’s Central Otago type note (lol wrong).
Rich and riper style fruit, again warmer fruit but this time it is ripe. Blue fruits and some plummy notes as well, new oak – over oaked but again its young and needs time. Nice length but not my style of Pinot. Still for those that do like a richer / darker style of Pinot fruit with new oak, you will love this.
Wine # 6 – 2012 Felton Road ‘Block 5’ Central Otago NZ
Young colour, but slightly darker in the glass, a mix of red rhubarb and black cherry type colour. Very young nose, you can smell the acid in it (what is it with me and acid today!) – surely this must me a ‘me’ issue with so much acidity im getting on most of these wines. Lovely minerals on the palate, front of the tongue and cheeks – charcoal and coal again (again im in central otago – but I was wrong last time, so who knows). Nice fruit, again dark cherry and blueberry spectrum and style of fruit, some bay leaf which is interesting… and here comes that acid again. Ruins the balance and is distracting me. I have had better block 5’s.
Wine # 7 – 2020 Rippon ‘Emma’s Block’ Lake Wanaka Central Otago NZ
Nice colour, dark cherry red, some slight blurring which again im leading to unfiltered and unfined.
There is some real fruit intensity leaping out of the glass, powerful fruits that make you sit up and take note. Red rose petals, strawberries, redcurrants and some spice. Herbal as well as some more of those dark minerals / graphite.
On the palate this is painfully young, it’s a really nice wine, but geeze its young. High acid again, perfectly ripe fruit – this was picked at exactly the right time, low oak and all those really bright red/dark red fruits you got on the nose, but wow its young. I love this wine, put it down for 8-10 years as it will be a superstar. I guessed Central otago – so that was right this time
Wine # 8 – 2019 Nicholas Jay ‘L’Ensemble’ Willamette Valley Oregon USA
Another young wine just looking at that colour. Bright, shiny and full of life. Clear and translucent has a new season red cherry vibe to the colour. Nose is again painfully young, but interestingly there is pomegranate in there – first one of the night for me with that note. Adds some lovely contrast and differentiation to the night – very interesting to see where this is from – im guessing nowhere we have been this evening. In the mouth still more pomegranate, cranberry tartness with young red rhubarb acidity. Very tannic, lovely mouth coating Gravelly tannin – burg type tannin which just adds more complexity. There is a dried roses / pot-pourri aspect to this wine – it’s a wonderful and welcome addition but adds confusion for me. Where is this from?!? It feels like NZ type fruit but those tannins are not NZ and confuses me. I choose wrong and its my very first Oregon wine I believe. Great experience – cellar for 6-10 years – will be exceptional when that acid integrates.
Wine # 9 – 2019 Burn Cottage ‘Burn Cottage Vineyard’ Central Otago NZ
Deep and dark black cherry colour – serious colour here that is different again to all the others. Not blurry, its clear but very dark. Hot nose though, heat from the alcohol is lifting off the glass masking the nose somewhat – but those fruits are managing to fight their way through. Dark fruits, blue/purple to black cherry. Some lavender/purple florals and charcoal / black mineral.
Fruit in the mouth is soft, round and gentle. Its not powerful fruit but it is elegant. Its missing tannin as its quite a low tannin/ high fruit style but again dominating acid that is making it harder to drink with that hot alcohol still there.
Central Otago again but unbalanced as this stage of life. Again just too young and needs time to come together, fill out and hopefully integrate. I question if that alcohol / heat will ever dissipate.
Wine # 9.1 – 2016 Mount Eden Vineyards Santa Cruz Mountains – California USA
Faulty – Feels like a winemaking bacterial issue (vegetal as well)
Wine #9.2 (Backup) – 2019 Mount Eden Vineyards Santa Cruz Mountains – California USA
This is a different beast all together. Nice colour of bright, young strawberry red leading to a clear/white rim. Looks young, however there are some really fresh red fruits coming out. More strawberries and red currents, a hint of red rope liquorice as well. It’s a soft rounded style as well, gentle on the palate. Low tannin but its there (just) and very well balanced acid (finally). I feel this is a young drinking wine for a couple of reasons. Its drinking really well now, and I cant see the structure here for long term ageing. This would be a great wine to drink while the Littorai matures. Really enjoyed the freshness of the fruit, vibrancy and drinkability of this wine.
Wine # 10 (Finisher) – 1968 Hardy’s Vintage Port
Clear brown with some red tinges at the edges. Looks very old, kind of tawny in colour. New motor oil (brown) if that makes sense, still has a shine to it. On the nose there is a boot polish note, some rubber and used coffee grinds but still some black fruits in there (hiding, but they are there) of Blackberry and blackcurrant.
Unfortunately that’s where the fun ended. This was well past it, fruit was dead and non existent, with a lot of spirit sticking out. Some thought it faulty but I didn’t, I just thought it was very very old and well past its prime (I thought mid 50’s). Not to worry, great piece of Australian History.
Great evening
Re: Right, what are we/you drinking now .. tonight
2010 Noon Shiraz, very good wine, opened with a bit of a sweet note, a little porty to begin with perhaps, but thought it handled the 14.7% with ease. As it opened up it really shone...plush, full bodied and a great finish. Will have a look at another soon.
2013 Gomersal Reserve Shiraz, actually can't remember buying this, IIRC was from one of the many excellent deals in days gone by from Libby and Barry at the CD, about $15 a bottle. A real surprise, still quite primary, inky black, masses of fruit, strong finish. Great VFM for a very nice example of a BV Shiraz.
Cheers Craig
2013 Gomersal Reserve Shiraz, actually can't remember buying this, IIRC was from one of the many excellent deals in days gone by from Libby and Barry at the CD, about $15 a bottle. A real surprise, still quite primary, inky black, masses of fruit, strong finish. Great VFM for a very nice example of a BV Shiraz.
Cheers Craig
Tomorrow will be a good day
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ticklenow1
- Posts: 1110
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- Location: Gold Coast
Re: Right, what are we/you drinking now .. tonight
It's Gabby (Barry's wife), not Libby.phillisc wrote: ↑Wed Sep 18, 2024 10:14 am 2010 Noon Shiraz, very good wine, opened with a bit of a sweet note, a little porty to begin with perhaps, but thought it handled the 14.7% with ease. As it opened up it really shone...plush, full bodied and a great finish. Will have a look at another soon.
2013 Gomersal Reserve Shiraz, actually can't remember buying this, IIRC was from one of the many excellent deals in days gone by from Libby and Barry at the CD, about $15 a bottle. A real surprise, still quite primary, inky black, masses of fruit, strong finish. Great VFM for a very nice example of a BV Shiraz.
Cheers Craig
But you are right, lots of the Gomersal Shiraz are really good and age really well.
Cheers
Ian
Last edited by ticklenow1 on Wed Sep 18, 2024 8:12 pm, edited 1 time in total.
If you had to choose between drinking great wine or winning Lotto, which would you choose - Red or White?
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ticklenow1
- Posts: 1110
- Joined: Tue Aug 31, 2010 3:50 pm
- Location: Gold Coast
Re: Right, what are we/you drinking now .. tonight
We had the '96 Yattarna last year at Entocca Boccacio and it was simply stunning. When we first opened it, we thought it was stuffed. But 30 minutes after opening, it was amazing. Being under cork it's a bit of a lottery, but without doubt the best wine I had last year. Totally blew away '96 Leeuwin Estate Art Series. Have 1 bottle left of the '96 Yattarna which will be opened at Entocca Boccacio next month. Can't wait. I have invested in a few different vintages of Yattarna this year and being under screwcap they won't be opened for many years. Such an under rated (definitely not under priced) Chardonnay.
Chers
Ian
If you had to choose between drinking great wine or winning Lotto, which would you choose - Red or White?
Re: Right, what are we/you drinking now .. tonight
Oopsticklenow1 wrote: ↑Wed Sep 18, 2024 8:02 pmIt's Gabby (Barry's wife), not Libby.phillisc wrote: ↑Wed Sep 18, 2024 10:14 am 2010 Noon Shiraz, very good wine, opened with a bit of a sweet note, a little porty to begin with perhaps, but thought it handled the 14.7% with ease. As it opened up it really shone...plush, full bodied and a great finish. Will have a look at another soon.
2013 Gomersal Reserve Shiraz, actually can't remember buying this, IIRC was from one of the many excellent deals in days gone by from Libby and Barry at the CD, about $15 a bottle. A real surprise, still quite primary, inky black, masses of fruit, strong finish. Great VFM for a very nice example of a BV Shiraz.
Cheers Craig
But you are right, lots of the Gomersal Shiraz are really good and age really well.
Cheers
Ian
Cheers Craig
Tomorrow will be a good day
Re: Right, what are we/you drinking now .. tonight
Tonight a modest wine 2021 Rivera Fiano Scariazzo Puglia IGT (Fiano the grape, more commonly associated with Campania), bought recently, and this was a single bottle as part of trying a few other wines from their stable (prior to this order, I'd drunk plenty of the Il Falcone, 2-3 bottles of the cappellaccio many years ago - I think that was how I first encountered them, and a more prestige but perhaps overworked 2007 Puer Apuliae of which I have a single bottle left).
Fairly youthful and bright straw colour, and subtle nose with faint lemon / grassiness with a merest hint of honey.
A little richer on the palate than expected, including a touch of butter, albeit with easily sufficient acidity. Not especially complex, but no faulting the balance. Good value at the price, but don't expect fireworks.
Fairly youthful and bright straw colour, and subtle nose with faint lemon / grassiness with a merest hint of honey.
A little richer on the palate than expected, including a touch of butter, albeit with easily sufficient acidity. Not especially complex, but no faulting the balance. Good value at the price, but don't expect fireworks.
Re: Right, what are we/you drinking now .. tonight
I opened a 2005 Yattarna under screwcap this year (2024), it was so young and green still. Had decades left - astonishingticklenow1 wrote: ↑Wed Sep 18, 2024 8:11 pm
We had the '96 Yattarna last year at Entocca Boccacio and it was simply stunning. When we first opened it, we thought it was stuffed. But 30 minutes after opening, it was amazing. Being under cork it's a bit of a lottery, but without doubt the best wine I had last year. Totally blew away '96 Leeuwin Estate Art Series. Have 1 bottle left of the '96 Yattarna which will be opened at Entocca Boccacio next month. Can't wait. I have invested in a few different vintages of Yattarna this year and being under screwcap they won't be opened for many years. Such an under rated (definitely not under priced) Chardonnay.
Chers
Ian
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JamieAdelaide
- Posts: 424
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- Location: Adelaide
Re: Right, what are we/you drinking now .. tonight
The crazy new paradigm of white under stelvin. I’ve been super impressed. We are now seeing 20 year examples of all the varietals. One factor I’m starting to notice is loads of primary fruit versus a loss of strututal energy. It seems a little lopsided. Look, the result is ways better than cork, it’s just a lot different ans an adjustment. I noted this recently with a 22 year old Barossa semillon under stelvin ( but what a result ) and a Yattarna magnum.
I also had a 20 year old white Burgundy this week under cork and it a perfect result for the closure and a completely different experience to let’s say, 20 year old Grand Cru Aussie Chardonnay under stelvin.
I also had a 20 year old white Burgundy this week under cork and it a perfect result for the closure and a completely different experience to let’s say, 20 year old Grand Cru Aussie Chardonnay under stelvin.
Re: Right, what are we/you drinking now .. tonight
30 year old Rieslings opened this week were sublime.JamieAdelaide wrote: ↑Fri Sep 20, 2024 11:47 am The crazy new paradigm of white under stelvin. I’ve been super impressed. We are now seeing 20 year examples of all the varietals. One factor I’m starting to notice is loads of primary fruit versus a loss of strututal energy. It seems a little lopsided. Look, the result is ways better than cork, it’s just a lot different ans an adjustment. I noted this recently with a 22 year old Barossa semillon under stelvin ( but what a result ) and a Yattarna magnum.
I also had a 20 year old white Burgundy this week under cork and it a perfect result for the closure and a completely different experience to let’s say, 20 year old Grand Cru Aussie Chardonnay under stelvin.
Good corks holding up well. But always crew cap for the win.
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JamieAdelaide
- Posts: 424
- Joined: Thu Mar 24, 2022 3:59 pm
- Location: Adelaide
Re: Right, what are we/you drinking now .. tonight
Can you give any details of the wines? Failure rates in cork?
Crazy how good whites can be in stelvin.
Crazy how good whites can be in stelvin.
Re: Right, what are we/you drinking now .. tonight
Had a 1986 Mitchell's Watervale Riesling recently. Had been in my rack (cool) for years - not touching it thinking it would be rooted!Matt@5453 wrote: ↑Fri Sep 20, 2024 8:33 pm30 year old Rieslings opened this week were sublime.JamieAdelaide wrote: ↑Fri Sep 20, 2024 11:47 am The crazy new paradigm of white under stelvin. I’ve been super impressed. We are now seeing 20 year examples of all the varietals. One factor I’m starting to notice is loads of primary fruit versus a loss of strututal energy. It seems a little lopsided. Look, the result is ways better than cork, it’s just a lot different ans an adjustment. I noted this recently with a 22 year old Barossa semillon under stelvin ( but what a result ) and a Yattarna magnum.
I also had a 20 year old white Burgundy this week under cork and it a perfect result for the closure and a completely different experience to let’s say, 20 year old Grand Cru Aussie Chardonnay under stelvin.
Good corks holding up well. But always crew cap for the win.
How wrong.
It was stunning, and one of the best Aussie Rieslings I've had, and I go back to an Orlando 1953 enjoyed in 1977. So at 38 years old, and showing virtually no 'kero', I put it right up there.
(Level was about 3 - 5 mm down, cork was 85% saturated but came out in one piece.)
Re: Right, what are we/you drinking now .. tonight
sounds great. Mitchell's do a fantastic job, unfortunately Jane is having some health issues at the minute.WineRick wrote: ↑Mon Sep 23, 2024 5:28 pmHad a 1986 Mitchell's Watervale Riesling recently. Had been in my rack (cool) for years - not touching it thinking it would be rooted!Matt@5453 wrote: ↑Fri Sep 20, 2024 8:33 pm30 year old Rieslings opened this week were sublime.JamieAdelaide wrote: ↑Fri Sep 20, 2024 11:47 am The crazy new paradigm of white under stelvin. I’ve been super impressed. We are now seeing 20 year examples of all the varietals. One factor I’m starting to notice is loads of primary fruit versus a loss of strututal energy. It seems a little lopsided. Look, the result is ways better than cork, it’s just a lot different ans an adjustment. I noted this recently with a 22 year old Barossa semillon under stelvin ( but what a result ) and a Yattarna magnum.
I also had a 20 year old white Burgundy this week under cork and it a perfect result for the closure and a completely different experience to let’s say, 20 year old Grand Cru Aussie Chardonnay under stelvin.
Good corks holding up well. But always crew cap for the win.
How wrong.
It was stunning, and one of the best Aussie Rieslings I've had, and I go back to an Orlando 1953 enjoyed in 1977. So at 38 years old, and showing virtually no 'kero', I put it right up there.
(Level was about 3 - 5 mm down, cork was 85% saturated but came out in one piece.)
I don’t have time to do a comprehensive write up but in short, an accumulation of riesling tastings over the last 6 or so months spanning 1994 to 2024 highlight a few gems still under cork, in particular a very recently opened 1994 Paulett Wines Polish Hill River. Some Jim Barry travelling well still. Admittedly, a number of bottles carefully looked at/opened to get a good one. But some good bottles still there.
Once you get to Rieslings around the 2001 vintage and onwards when screw cap arrived, whilst naturally younger wines, the quality improvement, likely longevity and consistency is so much more noticeable.
Some notable older post 2001 wines under screw cap that I have really liked:
2001 Taylors Wines St Andrews Riesling
2002 Mitchell’s Riesling
2002 Brian Barry Judd’s Hill Riesling
2006 Pikes Merle – a cracker, one of the better aged Rieslings I have tried with so much time on its hands.
Digressing but the 2024 Kenny Wine Polish Hill River Riesling is a wine to look out for.
-
Mike Hawkins
- Posts: 2748
- Joined: Fri Aug 29, 2003 9:39 am
Re: Right, what are we/you drinking now .. tonight
Thanks for the heads up on Kenny Wine. Haven’t had it before.
Re: Right, what are we/you drinking now .. tonight
Grand Final Lunch:
1996 Yalumba Signature Cab/Shiraz - enjoyed with lamb loin chops marinated overnight in a rosemary/mint/honey/red wine marinade, and cooked over a charcoal grill.
The 28 year old red was a classic Aussie 'claret', drinking superbly.
1996 Yalumba Signature Cab/Shiraz - enjoyed with lamb loin chops marinated overnight in a rosemary/mint/honey/red wine marinade, and cooked over a charcoal grill.
The 28 year old red was a classic Aussie 'claret', drinking superbly.
-
Mike Hawkins
- Posts: 2748
- Joined: Fri Aug 29, 2003 9:39 am
Re: Right, what are we/you drinking now .. tonight
I did a double take reading your note…. 28 years… where’s the time gone?! Might be time to open some bottles!
Re: Right, what are we/you drinking now .. tonight
Warrabilla Reserve Shiraz 19 - OK so this is 16% alcohol and I was thinking I would drink it over a few nights. Halfway through the bottle. I would love to keep going, but I have saved the rest for another night. Deeply coloured and smooth. American oak and you will pick some coconut in this. Blackberry, aniseed, dried herbs and tobacco. Beautiful soft tannins. This overwhelmingly smells and feels like a mature shiraz. Still tasting it long after my glass was empty. - 6/9/24
Andrew Buller Cannobie Shiraz 22 - Andrew is a 3rd generation Rutherglen winemaker graduating from Roseworthy in 1980. In 2015 he est the Cannobie winery at the historic homestead on a 75 acre property, which is at Jacks Rd in Rutherglen. Old vines, low yielding and handpicked. This has been hand plunged, open fermenter and matured in American oak puncheons. Black purple colour. Sweet berries, plums, spice, mocha and chocolate. Really tasty and intense, but not heavy with alcohol, and supple, soft tannins. - 12/9/24
Penfolds Bin 311 Chardonnay 23 - A multi-regional Bin style sourcing fruit from Tasmania, Tumbarumba and Adelaide Hills. Got 8 months in 21% new French oak. Light gold colour. Citrus, stonefruit, oak spice and some leesy influences. All of it feels wound down a notch however. Elegant and well made I suppose, but not much character. - 14/9/24
Penfolds Bin 138 21 - Barossa Valley. A 50/44/6 blend of Grenache, Shiraz and Mataro. Aged in mostly older oak. I like the Grenache first blends for the red fruits and musky fruit driven style. This has typical rich and heady perfume. Raspberry, cherry, dark plums and spice. Really fills out the palate with lush, fresh fruit character and moderate tannin. The price has gone up on this, just wish they would stick with these lighter 138s every time. - 16/9/24
Andrew Buller Cannobie Durif 21 - Not the porty and big, tannic style these durifs used to be. Traditional winemaking, however, incl. open fermenter, hand plunging and maturation in American oak puncheons. Bright, bold purple colour. Violets, satsuma plums, cherry, spice and coffee oak. Full-bodied, but lush and soft with lingering tannins. - 17/9/24
Pfeiffer Durif 21 - Won a Gold medal at the Rutherglen wine show, which means something. Got 18 months in French and American oak. OK so this is nominally 14.9% a/v and a full-bodied style. But unbelievably soft and smooth. The fruit comes to the fore in this. Raspberry, cherry, dark plums and spice. A cacophony of flavours with a line of rich intensity and attack across the palate. Really enjoying this. Warm, but not heavy with alcohol, and nicely woven texture of tannins on a long finish. - 21/9/24
Pfeiffer Shiraz 21 - Rain affected vintage, so a blend of varying quality parcels. Open fermenter, hand plunged and 12 months in French and American oak. Deep, glossy red-purple colour. Pepper, dark berries, plum and spice. This has noticeable mid-palate fruit sweetness with a fresh, vibrant feel to it. Showing the new oak and tannin, but loads of fruit for that. Tuck a bottle or two away for a while to get the best of it. - 23/9/24
Blue Poles Allouran 20 - A 77/23 blend of Merlot and Cabernet Franc. Right bank style from a MR winery dedicated to that. Lovely purple colour and perfumed. Cassis, violets, dark plums and dried herbs with mid-weighted tannins running through the palate. You sense the quality cedar oak and velvety tannin in it, while the exuberant fruit and elegance keep you coming back for more. First glass turns into a second, and so on. Will try keeping enough for a second night. - 24/9/24
Peter Lehmann Hill & Valley Riesling 23 - Sourced from two vineyards 380m up in Eden Valley. Much like a Wigan without the bottle age I suppose. Light gold colour. Clean and pristine fruit character. Citrus blossom, jasmine, limes and chalky dry on the palate. - 26/9/24
All Saints Estate 1920 Old Vine Shiraz 21 - Handpicked, fermented in original wax-lined open vats and pressed in the 1883 basket press still used. Got 24 months in French oak. Strong red-purple colour and some florals. Crushed berries, plum, dried herbs and spice. Also obvious coffee oak flavour, so I probably should be keeping this longer. Tannins coming through on the palate, but not dominating it. Going rustic and savoury now it has been open two nights, which is not ideal. - 28/9/24
Andrew Buller Cannobie Shiraz 22 - Andrew is a 3rd generation Rutherglen winemaker graduating from Roseworthy in 1980. In 2015 he est the Cannobie winery at the historic homestead on a 75 acre property, which is at Jacks Rd in Rutherglen. Old vines, low yielding and handpicked. This has been hand plunged, open fermenter and matured in American oak puncheons. Black purple colour. Sweet berries, plums, spice, mocha and chocolate. Really tasty and intense, but not heavy with alcohol, and supple, soft tannins. - 12/9/24
Penfolds Bin 311 Chardonnay 23 - A multi-regional Bin style sourcing fruit from Tasmania, Tumbarumba and Adelaide Hills. Got 8 months in 21% new French oak. Light gold colour. Citrus, stonefruit, oak spice and some leesy influences. All of it feels wound down a notch however. Elegant and well made I suppose, but not much character. - 14/9/24
Penfolds Bin 138 21 - Barossa Valley. A 50/44/6 blend of Grenache, Shiraz and Mataro. Aged in mostly older oak. I like the Grenache first blends for the red fruits and musky fruit driven style. This has typical rich and heady perfume. Raspberry, cherry, dark plums and spice. Really fills out the palate with lush, fresh fruit character and moderate tannin. The price has gone up on this, just wish they would stick with these lighter 138s every time. - 16/9/24
Andrew Buller Cannobie Durif 21 - Not the porty and big, tannic style these durifs used to be. Traditional winemaking, however, incl. open fermenter, hand plunging and maturation in American oak puncheons. Bright, bold purple colour. Violets, satsuma plums, cherry, spice and coffee oak. Full-bodied, but lush and soft with lingering tannins. - 17/9/24
Pfeiffer Durif 21 - Won a Gold medal at the Rutherglen wine show, which means something. Got 18 months in French and American oak. OK so this is nominally 14.9% a/v and a full-bodied style. But unbelievably soft and smooth. The fruit comes to the fore in this. Raspberry, cherry, dark plums and spice. A cacophony of flavours with a line of rich intensity and attack across the palate. Really enjoying this. Warm, but not heavy with alcohol, and nicely woven texture of tannins on a long finish. - 21/9/24
Pfeiffer Shiraz 21 - Rain affected vintage, so a blend of varying quality parcels. Open fermenter, hand plunged and 12 months in French and American oak. Deep, glossy red-purple colour. Pepper, dark berries, plum and spice. This has noticeable mid-palate fruit sweetness with a fresh, vibrant feel to it. Showing the new oak and tannin, but loads of fruit for that. Tuck a bottle or two away for a while to get the best of it. - 23/9/24
Blue Poles Allouran 20 - A 77/23 blend of Merlot and Cabernet Franc. Right bank style from a MR winery dedicated to that. Lovely purple colour and perfumed. Cassis, violets, dark plums and dried herbs with mid-weighted tannins running through the palate. You sense the quality cedar oak and velvety tannin in it, while the exuberant fruit and elegance keep you coming back for more. First glass turns into a second, and so on. Will try keeping enough for a second night. - 24/9/24
Peter Lehmann Hill & Valley Riesling 23 - Sourced from two vineyards 380m up in Eden Valley. Much like a Wigan without the bottle age I suppose. Light gold colour. Clean and pristine fruit character. Citrus blossom, jasmine, limes and chalky dry on the palate. - 26/9/24
All Saints Estate 1920 Old Vine Shiraz 21 - Handpicked, fermented in original wax-lined open vats and pressed in the 1883 basket press still used. Got 24 months in French oak. Strong red-purple colour and some florals. Crushed berries, plum, dried herbs and spice. Also obvious coffee oak flavour, so I probably should be keeping this longer. Tannins coming through on the palate, but not dominating it. Going rustic and savoury now it has been open two nights, which is not ideal. - 28/9/24
Re: Right, what are we/you drinking now .. tonight
Yum and Yum. I remember when lamb was poor man's food back in my youth. As was lobster/crayfish that was sold in Adelaide pubs on Fridays as a cheap alternative to fish.
Carl
Your worst game of golf is better than your best day at work
Re: Right, what are we/you drinking now .. tonight
A fabulous wine dinner held mid last month.
One of my favourite themes as well.
Known wines ranked and tasted blind
Basically everyone submits their wines before the night. We rank them before tasting from best to
worst. During the evening they are served ma in complete random order and we have to guess what the
wine is and then rank them best to worst.
Wine # 1 (A Special Birthday Starter) – 1998 Krug
Holey Moley have a look at this colour. I haven’t seen a champagne this colour in years. Golden
Honey, this is an amazing sight. One you have to see to understand, absolutely
mesmerizing. Nose is spectacular – we are in the presence of greatness here. You can
just smell the quality – absolutely top tier champagne.
Initial nose of shortbread biscuit, freshly churned butter, freshly baked bread, roasted nuts and some yeasty notes. Intense
fruit follows shortly after; preserved lemon, bosc pear and red apples.
Lots of grapefruit acid on the palate, flows all the way through and holds the wine up high. That
typical chalky texture, talc and riverstone minerals are really something to behold. There is some
wild honey sweetness there too, some tropical notes as it opens in the glass. Super intense wine,
memorable and that length just doesn’t stop. WOW - Show stopper, and champagne of the year for me already
Wine # 2- 2010 Fuligni Brunello Di Montalcino
My 3 rd ranked wine of the night. Dark cherry with some browning running through it, indicated some
age. Hints of red running through it as well. Balsamic nose with some quite pronounced oak;
expensive quality oak. Some red fruits are trying to battle their way through the oak, but it’s a tough slog
for them. Nose dominated by oak. Palate has some wonderful tannin and structure, fine grained and
dry. Some very slight mulberry and darker fruit, but they are being masked by the oak. Some pretty
pronounced acid in there, but its not overpowering and balances the wine nicely. Some herbal
notes, dried oregano. Good length just want some more fruit and less oak to make it a great wine. I
think this is either the 2004 Poggio or the 2010 Fuligni. Interesting note, somewhere between 2010
and 2013 Fuligni changed its oak regime. While this one was very heavy handed/new oak, I believe
they moved to old oak botti at some point after this vintage. AND all the better, however its still a very
good/high class wine just, needs more time
Wine # 3 – 2013 Mascarello ‘Villero’ Barolo
My wine of the night (Ranked #1). Clear and transparent wine, not a blur or browning in sight. Brick
red, leading out to an orange tinged rim. Quite a sight. On the nose there is orange rind, and some
special red florals just leaping out of the glass, red roses and strawberry type things. Palate is all
beautiful tart red fruits. Cranberries, redcurrants and some new season strawberries, very dry but
ultra fine and grainy tannin– such a special wine this is. More mandarin and orange notes, some
bright red cherries and a slight chinotto hint in there too or maybe some Amaro bitters. Oak is all old
and large, judged perfectly for the fruit – this winemaker is letting the very special vineyard do all
the talking. Mega length, mega wine – I think it’s the mascarello – surely that’s all it can be.
Wine # 4 – 2010 Luigi Einaudi Cannubi Barolo
My 2 nd ranked wine – so very close to the Mascarello, it was touch and go. Darker in the glass than
the other wine, but still quite clear. Kind of dark red cherry colour. Lifted red fruits on the nose, ripe
strawberry (compote almost) and some more red flower petals. Sweet spice, hint of cinnamon
maybe – or something else.
In the palate more of those bright red fruits, similar to the previous wine, there is minimal oak and
its all red fruits – which is exactly what Im wanting. Some tar and wild fennel which is interesting,
but that acid is sharp and feels young. Tannin is raw as well and feels young, which is surprising given
I think this has a bit of age on it. Bloody good wine though and its close – I think this is the Luigi
Einaudi
Wine # 5 – 2004 Poggio di Sotto Brunello Di Montalcino
My 6 th Ranked wine of the night – and not a surprise it was another Poggio.
At least it wasn’t (that) faulty.
(This was a backup from a faulty 2004 Fuligni Brunello Di Montalcino Riserva that was not served)
Very dark in colour, very dark purple/plum colour but still quite clear (no bricking). Nose has some
red fruits but WOW that oak. Its huge, prominent, raw and new. Lots of oak and it completely
dominates and ruins the nose. Red floral notes are trying their hardest to punch their way out of the
oak, but its futile, they are trying though, this smells a bit hot too. Not alcohol heat, but acid heat… a
little strange and distracting. On the palate that acid is very sharp and forceful. Not really balanced,
which is a shame, oak huge and overpowering the fruit. Lovely tannin structure though, that the only
real highlight of the wine unfortunately. Again I cant decide if this is the poggio or 2010 fuligni
Wine # 6 – 2013 Pietradolce Etna Vigna Barbagalli
5th Ranked wine of the night. The colour is a lighter red than the previous few wines but still a mid-
dark red; a welcome relief and hopefully not as oaky. Lifted red fruits on the nose are as inviting as
they are welcoming. Seductive new season cherry, some aniseed notes and other herbs…. Dried sage
maybe. On the palate there is an amazing teeth coating tannin type texture. It sticks to the teeth and
you are trying to scrape it off with your tongue – I love this type of texture and structure, adds this X
factor to the wine. Very low and old oak and very welcome, almost palate cleansing and im definitely
recalibrating – dry and dusty. Some nice darker ripe strawberry and black cherry sweetness. Good
length and acid balance – this is much more like it. I think this is either the Pietradolce or the Luigi
Einaudi.
Wine # 7 – 2018 Poggio di Sotto Rosso Di Montalcino
Last (7th) ranked due to having some form of cork taint. Slightly ox’d but
Some other cork fault as well. Cant even think who’s wine this is (of course its mine)
That’s the 3 rd faulty Poggio I have bought – never again- they are banned and just too expensive to use shitty faulty corks.
A very Bad night for me, as this was my 3 rd backup I had opened. Had a 2013 & 2015 Pertimali (Livio
Sassetti) Brunello Di Montalcino both suffering from Ox and cork taint (2015 was the worst out of
both). Not a great night for Italian wines in general with 4 faulty, and the 2004 Poggio possibly not 100% either
Wine # 8 – 2016 Paitin ‘Serraboella’ Barbaresco
This was the 4 th wine of the night for me, and a surprise package. Before beginning the event I had
ranked it 6 th possibly 7 th , but this was probably the surprise of the night. Nice Cherry red colour, clear
and shining very bright. Looks very young just by how vibrant that colour is. Going solely on the
colour, surely it’s the 2016 Paitin or the 2018 Poggio Rosso– the only two wines I haven’t guessed
yet. Lots of violets on the nose red roses, strawberry and redcurrants. Some red rope liquorice as
well and a hint of fennel.
On the palate it was fresh, crunchy and young. Young fruits, again very well handled oak, good
balance and some nice supporting acid. The tannin was probably a little too harsh for now, but that’s
only due to the age. The only wrong with the wine was its painfully young. Opened too soon, and
still all arms and legs. Needs to come together a bit more, but it will be stellar with time. Put it down
for 5 – 10 easy buy recommendations.
This is why i love these nights, before the event, this was ranked last by the group, but upon tasting
it came astonishing 4th
Wine # 9 (Backup for my faulty Poggio, generously opened by another member) – 2010 Talenti Brunello di Montalcino
Like a sick or injured animal, I was put out of my misery, and stopped from opening my 4th wine.
(which was a 2018 Pertimali Brunello Rosso). One side of me was relieved and thought the group felt sorry for my
bad luck on the night, the other side of me thought maybe they were just sick of me bringing faulty
wines. Anyhoo this Talenti was a superstar. If I was to rank, it would have been easily top 3 of the
night. Not a name or brand I'm familiar with, however after this tasting, I will be seeking out more.
Super red cherry in colour, clear and translucent, shines bright but not in a young way, in more of a
high quality producer way. All bright red sangiovese red fruits, lovely herbal character, maybe a
touch of alpine freshness and aniseed. Tannin was soft and gentle not overbearing or harsh, just
confident in its own skin. Great balance, great length – will hunt more down.
Wine # 10 – 1985 Morris Vintage Port
Look at this older gentleman – Dark purple, deep dark core, but has an aged look to it…. Very old
colour without looking off or past it. I'm thinking maybe 70’s or 80’s type vintage. Smells very jubey
fruited. Purple pascal chews, and dark berries, but not sickly sweet. This spirit is very good, nicely integrated, no heat
and lots of spicy notes. Hint of pepper, i'm thinking Australian VP – Fruit has me in McLaren Vale but
the texture and Portuguese type notes have me in Rutherglen…………… hmmm it’s a flip of the coin
and I chose Rutherglen.
Silky texture, so smooth – goes down a treat and soon others are reaching for another taste, feels
like some Touriga in there, has this earthy note as well. Dark spices, some pepper (possibly shiraz in
the mix) with coffee and mocha. Perfect acid and great length. Wonderful end to the night.
One of my favourite themes as well.
Known wines ranked and tasted blind
Basically everyone submits their wines before the night. We rank them before tasting from best to
worst. During the evening they are served ma in complete random order and we have to guess what the
wine is and then rank them best to worst.
Wine # 1 (A Special Birthday Starter) – 1998 Krug
Holey Moley have a look at this colour. I haven’t seen a champagne this colour in years. Golden
Honey, this is an amazing sight. One you have to see to understand, absolutely
mesmerizing. Nose is spectacular – we are in the presence of greatness here. You can
just smell the quality – absolutely top tier champagne.
Initial nose of shortbread biscuit, freshly churned butter, freshly baked bread, roasted nuts and some yeasty notes. Intense
fruit follows shortly after; preserved lemon, bosc pear and red apples.
Lots of grapefruit acid on the palate, flows all the way through and holds the wine up high. That
typical chalky texture, talc and riverstone minerals are really something to behold. There is some
wild honey sweetness there too, some tropical notes as it opens in the glass. Super intense wine,
memorable and that length just doesn’t stop. WOW - Show stopper, and champagne of the year for me already
Wine # 2- 2010 Fuligni Brunello Di Montalcino
My 3 rd ranked wine of the night. Dark cherry with some browning running through it, indicated some
age. Hints of red running through it as well. Balsamic nose with some quite pronounced oak;
expensive quality oak. Some red fruits are trying to battle their way through the oak, but it’s a tough slog
for them. Nose dominated by oak. Palate has some wonderful tannin and structure, fine grained and
dry. Some very slight mulberry and darker fruit, but they are being masked by the oak. Some pretty
pronounced acid in there, but its not overpowering and balances the wine nicely. Some herbal
notes, dried oregano. Good length just want some more fruit and less oak to make it a great wine. I
think this is either the 2004 Poggio or the 2010 Fuligni. Interesting note, somewhere between 2010
and 2013 Fuligni changed its oak regime. While this one was very heavy handed/new oak, I believe
they moved to old oak botti at some point after this vintage. AND all the better, however its still a very
good/high class wine just, needs more time
Wine # 3 – 2013 Mascarello ‘Villero’ Barolo
My wine of the night (Ranked #1). Clear and transparent wine, not a blur or browning in sight. Brick
red, leading out to an orange tinged rim. Quite a sight. On the nose there is orange rind, and some
special red florals just leaping out of the glass, red roses and strawberry type things. Palate is all
beautiful tart red fruits. Cranberries, redcurrants and some new season strawberries, very dry but
ultra fine and grainy tannin– such a special wine this is. More mandarin and orange notes, some
bright red cherries and a slight chinotto hint in there too or maybe some Amaro bitters. Oak is all old
and large, judged perfectly for the fruit – this winemaker is letting the very special vineyard do all
the talking. Mega length, mega wine – I think it’s the mascarello – surely that’s all it can be.
Wine # 4 – 2010 Luigi Einaudi Cannubi Barolo
My 2 nd ranked wine – so very close to the Mascarello, it was touch and go. Darker in the glass than
the other wine, but still quite clear. Kind of dark red cherry colour. Lifted red fruits on the nose, ripe
strawberry (compote almost) and some more red flower petals. Sweet spice, hint of cinnamon
maybe – or something else.
In the palate more of those bright red fruits, similar to the previous wine, there is minimal oak and
its all red fruits – which is exactly what Im wanting. Some tar and wild fennel which is interesting,
but that acid is sharp and feels young. Tannin is raw as well and feels young, which is surprising given
I think this has a bit of age on it. Bloody good wine though and its close – I think this is the Luigi
Einaudi
Wine # 5 – 2004 Poggio di Sotto Brunello Di Montalcino
My 6 th Ranked wine of the night – and not a surprise it was another Poggio.
At least it wasn’t (that) faulty.
(This was a backup from a faulty 2004 Fuligni Brunello Di Montalcino Riserva that was not served)
Very dark in colour, very dark purple/plum colour but still quite clear (no bricking). Nose has some
red fruits but WOW that oak. Its huge, prominent, raw and new. Lots of oak and it completely
dominates and ruins the nose. Red floral notes are trying their hardest to punch their way out of the
oak, but its futile, they are trying though, this smells a bit hot too. Not alcohol heat, but acid heat… a
little strange and distracting. On the palate that acid is very sharp and forceful. Not really balanced,
which is a shame, oak huge and overpowering the fruit. Lovely tannin structure though, that the only
real highlight of the wine unfortunately. Again I cant decide if this is the poggio or 2010 fuligni
Wine # 6 – 2013 Pietradolce Etna Vigna Barbagalli
5th Ranked wine of the night. The colour is a lighter red than the previous few wines but still a mid-
dark red; a welcome relief and hopefully not as oaky. Lifted red fruits on the nose are as inviting as
they are welcoming. Seductive new season cherry, some aniseed notes and other herbs…. Dried sage
maybe. On the palate there is an amazing teeth coating tannin type texture. It sticks to the teeth and
you are trying to scrape it off with your tongue – I love this type of texture and structure, adds this X
factor to the wine. Very low and old oak and very welcome, almost palate cleansing and im definitely
recalibrating – dry and dusty. Some nice darker ripe strawberry and black cherry sweetness. Good
length and acid balance – this is much more like it. I think this is either the Pietradolce or the Luigi
Einaudi.
Wine # 7 – 2018 Poggio di Sotto Rosso Di Montalcino
Last (7th) ranked due to having some form of cork taint. Slightly ox’d but
Some other cork fault as well. Cant even think who’s wine this is (of course its mine)
That’s the 3 rd faulty Poggio I have bought – never again- they are banned and just too expensive to use shitty faulty corks.
A very Bad night for me, as this was my 3 rd backup I had opened. Had a 2013 & 2015 Pertimali (Livio
Sassetti) Brunello Di Montalcino both suffering from Ox and cork taint (2015 was the worst out of
both). Not a great night for Italian wines in general with 4 faulty, and the 2004 Poggio possibly not 100% either
Wine # 8 – 2016 Paitin ‘Serraboella’ Barbaresco
This was the 4 th wine of the night for me, and a surprise package. Before beginning the event I had
ranked it 6 th possibly 7 th , but this was probably the surprise of the night. Nice Cherry red colour, clear
and shining very bright. Looks very young just by how vibrant that colour is. Going solely on the
colour, surely it’s the 2016 Paitin or the 2018 Poggio Rosso– the only two wines I haven’t guessed
yet. Lots of violets on the nose red roses, strawberry and redcurrants. Some red rope liquorice as
well and a hint of fennel.
On the palate it was fresh, crunchy and young. Young fruits, again very well handled oak, good
balance and some nice supporting acid. The tannin was probably a little too harsh for now, but that’s
only due to the age. The only wrong with the wine was its painfully young. Opened too soon, and
still all arms and legs. Needs to come together a bit more, but it will be stellar with time. Put it down
for 5 – 10 easy buy recommendations.
This is why i love these nights, before the event, this was ranked last by the group, but upon tasting
it came astonishing 4th
Wine # 9 (Backup for my faulty Poggio, generously opened by another member) – 2010 Talenti Brunello di Montalcino
Like a sick or injured animal, I was put out of my misery, and stopped from opening my 4th wine.
(which was a 2018 Pertimali Brunello Rosso). One side of me was relieved and thought the group felt sorry for my
bad luck on the night, the other side of me thought maybe they were just sick of me bringing faulty
wines. Anyhoo this Talenti was a superstar. If I was to rank, it would have been easily top 3 of the
night. Not a name or brand I'm familiar with, however after this tasting, I will be seeking out more.
Super red cherry in colour, clear and translucent, shines bright but not in a young way, in more of a
high quality producer way. All bright red sangiovese red fruits, lovely herbal character, maybe a
touch of alpine freshness and aniseed. Tannin was soft and gentle not overbearing or harsh, just
confident in its own skin. Great balance, great length – will hunt more down.
Wine # 10 – 1985 Morris Vintage Port
Look at this older gentleman – Dark purple, deep dark core, but has an aged look to it…. Very old
colour without looking off or past it. I'm thinking maybe 70’s or 80’s type vintage. Smells very jubey
fruited. Purple pascal chews, and dark berries, but not sickly sweet. This spirit is very good, nicely integrated, no heat
and lots of spicy notes. Hint of pepper, i'm thinking Australian VP – Fruit has me in McLaren Vale but
the texture and Portuguese type notes have me in Rutherglen…………… hmmm it’s a flip of the coin
and I chose Rutherglen.
Silky texture, so smooth – goes down a treat and soon others are reaching for another taste, feels
like some Touriga in there, has this earthy note as well. Dark spices, some pepper (possibly shiraz in
the mix) with coffee and mocha. Perfect acid and great length. Wonderful end to the night.
Re: Right, what are we/you drinking now .. tonight
On the subject of ports - and I love Morris VP's also - finished last night,
1969 Taylors Late Bottled Vintage Port (bottled 1974) .... in a word glorious!
Thoroughly mature but not tired, aromatic, racy and showing classic aged Touriga characters with integrated spirit.
1969 Taylors Late Bottled Vintage Port (bottled 1974) .... in a word glorious!
Thoroughly mature but not tired, aromatic, racy and showing classic aged Touriga characters with integrated spirit.
Re: Right, what are we/you drinking now .. tonight
We love our fortified's and try as many as well can.WineRick wrote: ↑Wed Oct 02, 2024 6:03 pm On the subject of ports - and I love Morris VP's also - finished last night,
1969 Taylors Late Bottled Vintage Port (bottled 1974) .... in a word glorious!
Thoroughly mature but not tired, aromatic, racy and showing classic aged Touriga characters with integrated spirit.
A recent trip to Rutherglen a couple of weekends ago was a bit eye opener however.
Some not producing a VP anymore at all.... While others producing what can only described as very poor examples, from what we deduced were most likely excess grapes or unwanted/unsold grapes...... As an example 100% tourega VP ..... Hard pass.
While I bought over 3 Doz wines on this trip, not one single VP, and I was planning to really stock up.
Lots of Muscats and topaque's of amazing quality, but no VP. Very easy to see where they are putting all their efforts
On a very interesting side note, Pfeiffer table reds were of a such high standard I was blown away. Particularly the gamay, Cabernet and Merlot.
Re: Right, what are we/you drinking now .. tonight
I can understand the reluctance to make a VP. I have bought a few mature examples at auction, but the only ones I drink are the Tawnys and the Liquer versions. I suppose it’s following the same fate as sweet wine - just not enough demand.
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
Regading VP's, to me, the question is ... Who does the ageing, or whose willing to do the ageing? And who has the cellaring conditions needed for the lengthy period to bring them to their peak?Rossco wrote: ↑Wed Oct 02, 2024 9:15 pmWe love our fortified's and try as many as well can.WineRick wrote: ↑Wed Oct 02, 2024 6:03 pm On the subject of ports - and I love Morris VP's also - finished last night,
1969 Taylors Late Bottled Vintage Port (bottled 1974) .... in a word glorious!
Thoroughly mature but not tired, aromatic, racy and showing classic aged Touriga characters with integrated spirit.
A recent trip to Rutherglen a couple of weekends ago was a bit eye opener however.
Some not producing a VP anymore at all.... While others producing what can only described as very poor examples, from what we deduced were most likely excess grapes or unwanted/unsold grapes...... As an example 100% tourega VP ..... Hard pass.
While I bought over 3 Doz wines on this trip, not one single VP, and I was planning to really stock up.
Lots of Muscats and topaque's of amazing quality, but no VP. Very easy to see where they are putting all their efforts
On a very interesting side note, Pfeiffer table reds were of a such high standard I was blown away. Particularly the gamay, Cabernet and Merlot.
Its a wine style all about time - I've often compared it to a sort of vinous superannuation. Put a few bottles aside every 3 - 6 months, and after 5 - 10 years you'll have quite a collection.
But, as mentioned above, there aren't many winemakers bothering anymore. How does a young winemaker know if he/she is working in the right direction if it takes 15 - 20 years for their efforts to mature.
Final question - whose drinking them these days?
Re: Right, what are we/you drinking now .. tonight
Aussie fortifieds are coming a thing of the past, from my perspective it is more consumer demand. I know some winemakers that would love to have a crack, but the owners are not interested. Lucky in the CV we have a few producers still making some good wines e.g., Sevenhill Cellars, and Pauletts have a lovely Muscat. At the recent Clare Valley wine show we tried a 1975 Jim Barry Tawny Port, it was nothing short of amazing, length to burn, a real treat to try and savour it.WineRick wrote: ↑Thu Oct 03, 2024 9:11 amRegading VP's, to me, the question is ... Who does the ageing, or whose willing to do the ageing? And who has the cellaring conditions needed for the lengthy period to bring them to their peak?Rossco wrote: ↑Wed Oct 02, 2024 9:15 pmWe love our fortified's and try as many as well can.WineRick wrote: ↑Wed Oct 02, 2024 6:03 pm On the subject of ports - and I love Morris VP's also - finished last night,
1969 Taylors Late Bottled Vintage Port (bottled 1974) .... in a word glorious!
Thoroughly mature but not tired, aromatic, racy and showing classic aged Touriga characters with integrated spirit.
A recent trip to Rutherglen a couple of weekends ago was a bit eye opener however.
Some not producing a VP anymore at all.... While others producing what can only described as very poor examples, from what we deduced were most likely excess grapes or unwanted/unsold grapes...... As an example 100% tourega VP ..... Hard pass.
While I bought over 3 Doz wines on this trip, not one single VP, and I was planning to really stock up.
Lots of Muscats and topaque's of amazing quality, but no VP. Very easy to see where they are putting all their efforts
On a very interesting side note, Pfeiffer table reds were of a such high standard I was blown away. Particularly the gamay, Cabernet and Merlot.
Its a wine style all about time - I've often compared it to a sort of vinous superannuation. Put a few bottles aside every 3 - 6 months, and after 5 - 10 years you'll have quite a collection.
But, as mentioned above, there aren't many winemakers bothering anymore. How does a young winemaker know if he/she is working in the right direction if it takes 15 - 20 years for their efforts to mature.
Final question - whose drinking them these days?
I have quite a few older ports, tawny and vintage at home. Every winter I look at them and think I should open one, but seem to 'neglect' them. I have not bought a bottle for many years now. The Jim Barry i tried reminded me I need to open a bottle of my own at some point soon.