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

[Sean]

Pfeiffer Shiraz 21 - Drinking this over a couple of nights. Really like the deep red-purple colour. A little peppery. Blackberry, plum, red fruits and spice. Got French and American oak, which doesn’t dominate. Loads of mid-palate flavour and glycerols. Feels medium to full-bodied with smooth powdery tannins. - 2/3/25

Chapel Hill The Vinedresser Shiraz 22 - Not sure how long they have had this label, before or since the winery takeover by Endeavour Group. Kinda who cares? This is smashable on a week night. The fruit is sourced from McLaren Vale. Bright red-purple colour. Blackberry, blue fruits, aniseed, spice and some charry oak. Nominal 14.5% a/v. Lush and smooth with soft tannins. - 4/3/25

Pepperjack Grenache 23 - Sourced from Barossa and McLaren Vale. Ruby red colour and initially this is very fruit driven as you would expect. Raspberry, cherry, mulberry and spice. Legs in the glass and 14.5% a/v. Not too much oak influence flavour wise. An older style of Grenache. Lush and warm with some surprising tannin. - 6/3/25

Wynns Glengyle Cabernet Sauvignon 21 - Previous releases were 2007 and 2009. A special bit of the terra rossa often used for the JR. The Cab has been earlier harvested. Got 30% new French oak and 13 months in barrels and vats. Deep purple colour with leafy and cassis aromas. Blackcurrant, mulberry, mint, cocoa and herbs. Oh some red fruits too. Really lovely fruit and texture. Just 13.6% a/v. Feels both dense and elegant. Just enjoying the way this opens up and evolves in the glass even with the slightly grippy tannin. - 8/3/25

Pfeiffer Sezao 23 - This is one of Jen Pfeiffer’s new wines. Originally found in the Minho region in Portugal, north of Douro Valley. Sourced from a Nagambie Lakes vineyard that specialises in new varietals. Lots of purple colour in this typical of the grape. The skins are bleeders, so loads of colour and tannin without even trying. Blackberry, cherry, violets and spice. Feels medium-bodied with a slightly savoury finish and powdery tannins. - 9/3/25

[phillisc]

Thanks Sean, yes in a ripper year like 2021 Wynns had the luxury of releasing 2 single vineyard wines. I really enjoyed the Glengyle and have a few in the cellar, but for mine the Messenger takes the points.
Cheers Craig

[Bytown Rick]

1998 Rockford Cabernet Sauvignon. Absolutely wonderful wine. Only bottle. Drinking well now or hold.

[ticklenow1]

1998 Rockford Cabernet Sauvignon. Absolutely wonderful wine. Only bottle. Drinking well now or hold.

One of my top 10 wines of all time.

[Rossco]

From a wine dinner back in December (I'm way behind on my notes)

Theme was extra special Xmas Pinot

Wine #1 (Waiting Wine) – 2014 Mount Mary Chardonnay
Lively hay yellow colour, still quite bright although it does look a little older in the glass, that is you can tell it has some age on it. Nose of lemon pith, lemon curds and rich fruit, that fruit power just leaps out of the glass. Some slight tropical notes, dairy/cream, white peach, florals, lime leaf – smells like a warmer year.

On the palate, the depth and intensity of the fruit is quite something. There is an underlying power in this wine that is astonishing and rare. The fruit is ripe without being overripe – huge creamy pine/lime character (reminds me of the ice-cream), perfect acid balancing out those fruits, a touch of wood spice and great texture. Actually, that texture is really the surprise; It’s a weighty wine texturally, almost a very light olive oil viscosity….

Length is out of this world. Screwcap so still has 10+ in it easily. Would buy again – I always prefer the MM Whites over their reds. Triolet is a yearly buy for me, and their chardonnay in the good vintages.


Wine #2 (Starting wine) – 2008 Veuve Fourny Clos Notre Dame (1er Cru)
Light and bright yellow, tinge of green around the rim.

Chalky minerals, baked apple and fresh lemon on the nose. This is super fragrant, so many wonderful aromas coming up with a bit of air. Vitality of the bubbles cannot be missed or understated. It just looks happy to be here.

The minerals are really powerful on the palate. Wet stone/ white quartz, lots of chalk, floral/white flower fragrance and some great fruit. This Clos is tiny, but the fruit quality and power is top notch. Lemon fruits/citrus, white peach/orchard fruits, again and some noticeable oak influence – this is stunning. Will live a very long time – Wish I had more – stunning bottle as well. Packaging right up there.

Well we are two from two tonight, so it’s a top start. One of the best sparkling’s I have had this year – pipped only JUST by the 1998 Krug – yes its THAT good.


Wine #3 - 2015 Domaine De La Vougeraie Le Clos Du Roi Corton Grand Cru

Very young red colour, clear rim but a bright core. Nose has some alcohol warmth coming up hopefully that blows off with some air. Smells young & fresh with red cherry and some cedar notes, there is a touch of spice on the nose too, cloves and pepper. On the palate the age certainly hits you in the face. Its so very primary, acid out of whack at the moment and too prominent. Some very fine sandy tannin, not upto handling that acid at them moment. Has some lovely strawberry fruits, cherry and that tang/tartness of cranberry acidity. High quality fruit but simply too young. Doesn’t taste like a burg though, I guess NZ as it felt its trying to be a burg from the new world…. Oh how wrong I was. Does that mean it’s a burgundy made for the new world? Alcohol heat still there, some slight mushroom/umami but lacking the depth of complexity Im looking for. Still those wonderful fruits – clearly the style are sensational. Hold for 5+ to see where it is as im a it worried about the tannin


Wine #4 – 2008 Louis Jadot Echezeaux Grand Cru
Nice colour in the glass, deep dark red cherry, no shine or glisten and it looks older.

Has that secondary colour too it, no browning or bricking though.

Nose is perfect burgundy; wet earth, forest floor, mushrooms and seaweed. There is a little fruit on the nose, more florals and herbs though (woody rosemary).

In the mouth the tannin is the first thing that hits you. Very grippy tannin but the acid it there too. Feels like its been added, as it’s a little disjointed...lemony acid. Black tea tannin comes racing back more dried tea leaf notes as well, strawberry compote but the fruit is taking a back seat to the secondary notes coming up. Cant decide if its fading or where it should be. Soft red fruits, more mushrooms but I love those tannins. I wrongly choose Vosne and in hindsight there was none of the spice or purple florals I usually find.

Very good wine, drink now as I cant see it improving based on this example.


Wine #5 – 2005 Domaine Jacques Cacheux Echezeaux Grand Cru
Rich, ripe and red in colour, again not bright or shining and it does look older (similar to the previous wine). Again no bricking, no blurring or browning.

There is a lot of tobacco leaf on the nose, this is a bit different to the previous wines. Blue fruits (plum) and purple florals (violets), with some aniseed/liquorice as well. Quite complex and intriguing. It does smell like a burgundy but re-reading the descriptors above, im confused. Tobacco leaf Rossco?

Maybe im past it, maybe its Maybelline (now that’s showing my age). Nose finishes of with some cherry notes and more plums.

Palate is very similar as well, tobacco leaf has gone, but the aniseed and violet florals are there as are the blue fruits. This has some wonderful length and those fruits have a bit of power behind them too, they sneak up on you initially, then come storming through, quite an experience. Nice balance of acid and oak, both soft and gentle, tannin is grippy and dry, but dusty. Like a cloud of dust. I think this is an Echezeaux. Not as powerful as a Chambertin, doesn’t have the vosne spice.

Great wine, in its drinking window and will hold for a little longer.


Wine #6 – 2010 Domaine Tortochot Chambertin Grand Cru
Horribly Oxidised – dam corks – of course it was my wine.

Strange too, when I tested it, the sample was fantastic, and I popped the cork straight back in. Within a couple of hours, buy the time it was poured, it had completely fallen apart.

Wine #7 - 2020 Dubreuil Fontaine Corton-Perrieres Grand Cru
Holy moly will you look at that colour! This is pure beetroot juice. Its deep, its very purple/red and its dense. Colour is impenetrable … mesmerising almost but kind of disappointing all at the same time, as you can just tell its painfully young. – akin to a barrel sample.

Lots of woody spice on the nose. Raw oak and raw red fruits. There is a purity of fruits though, pristine and clean; cherry, strawberry and a hint of blueberry.

Despite the rawness on the nose, the palate has no noticeable oak or tannin, this is all fruit – and very commanding fruit. Its so fruit forward I initially think it’s a new world wine. Hard to think of a burgundy producer or region who is making this kind of wine. Acid is pronounced I choose new world..

This is an ok wine. Its just way too young to properly analyse it or judge, based on this example I wouldn’t buy it – not sure of the price, but being a GC im sure its not cheap.


Wine # 8 – 2013 Main Ridge Estate Half Acre Pinot Noir
Colour is a slight darker red cherry. Not quite black cherry however not red either… its an inbetweener (the Simon of wine). This looks middle age, not young but not old either. Im thinking 10ish years just buy the look of it.

This has a very Burgundian nose; earthy, wet pine forest, mushrooms and a touch of moss. Very complex nose, one of those you can smell all day and never get board, constantly revealing something different. Wow

Palate is all new world though, so much primary fruit, super super high quality vineyard. Acid is prominent, but balanced at the same time, it needs to be to handle those fruits. Tannin is perfect, dry and sandy. Nice ripe sweet strawberry, blueberry and some redcurrant fruit. I feel I have had this before, I do one of those (arrogant) announcements to the table. ‘2010 Main Ridge Pinot’ – Only thing I couldn’t determine was if was the acre or half acre. Flip a coin and choose the acre.

Hey at least I got the producer right.

Wonderful wine, drinking beautifully – top tier vintage and producer. Easy buy recommendation and will last a long time with the screwcap. Beats some of the burgs we have had tonight, stupendous

Wine # 9 - 2013 Domaine Arlaud Clos De La Roche Grand Cru
Nice clear red. Not bright, not dull – again another inbetweener (probably a Will this time)

Lots of whole bunch on the nose, that stemmy, twiggy, leafy aroma you get with whole bunch.

The fruits are tightly wound, red cherry and dark red type fruits. More herbal notes lift out of the glass and remind me of a lavender bush.

In the mouth the fruit is still there, the whole bunch is minimal and a stony edge has creeped in.

Lemony acid is a bit distracting, there is a lemon zest with the acid at this stage of its life… doesn’t gel well with the rest of the wine. Ultra fine tannin, dry and sandy.

Drinking very young despite being 11 years old, I wouldn’t be touching this for another 5 – 10 at the minimum. Its an excellent wine, but still needs a rest to develop.


Wine #10 - 2009 Domaine Comte Georges de Vogue Chambolle-Musigny 1er Cru
Wowee will you look at the colour! Its mesmerising but for a different reason. Its super clear, its super translucent and super ruby. Its bright and its happy to see you. The joy this wine brings simply looking into the glass is unlike any wine this evening.

Red florals leap out of the glass, roses, dried flowers, new season strawberry its endless.

Redcurrants with sweet strawberry hit you in the face when you take that first sip. It’s a double edged sword though…. Once you take that first sip, there is no going back. You are Alice in wonderland that is down that rabbit hole. There is no coming back now, you are spoiled for life, benchmark wine, top tier and really so few wines compare, there is a reason this producer is a benchmark for burgundy. Damn this beautiful wine.


Wine # 11 (Backup) – 2014 ByFarr Tout Pres
Dark inky purple, quite different to the others, colour all the way to the rim. No blurring or browning, this looks quite young still, although not fresh out the barrel young. Im guessing 10 ish years.

Nose has that unmistakable whole bunch character. Stalky, tomato leaf and some moist undergrowth. Some slight fruit in there, but that whole bunch character is really dominating the nose

Palate has thankfully some fruit in there, mainly dark cherry, blueberry, boysenberry however its wonderfully earthy. Lots of forest floor notes, wet pine needles, mushroom and seaweed. Dark wet earth is quite prominent, oak still present but not dominating, but there is still that green tomato stalk character in the background. If you love whole bunch, you will love this wine. I like whole bunch but I feel it’s a bit over the top in this wine. Will time lessen the impact? I cannot say but its still a great wine. No burgundy alternative as yet – everyone picked it straight away as new world. Needs more time. Nice length, good acid and great balance… Great new world wine but not in the same league as the others tonight. Lucky it’s a back up. Would be good to see in another 5 years

[Chuck]

Not knowing much about Bordeaux wines we went to a tasting of "entry level" reds at DM. Prices mainly around $70 - $130 so it was hard understanding how these are "entry level" but I guess that's Bordeaux. Wines were OK but nothing to write home about. I was surprised to find out they were mostly majority merlot wines. Some cabernet and a drop of Cabernet Franc and maybe Petit Verdot (many just 1% so why bother). No malbec to be seen. Quite light in style and the word "elegant" comes to mind. Lovely aromas though but not much happening on the palate. Not being a fan of majority merlot wines it was an interesting experience but did not sway me from the many far better OZ versions of the cabernet blends at more reasonable prices from Margaret River and they can be relatively expensive. My ratings were from 16 to 17.5. Didn't even take note of the actual wines. Wife suggested she would have tossed the first wine down the sink.

[Sean]

Hardys HRB Chardonnay Bin No.D705 23 - These HRBs are multi-regional, in this case Pemberton, Margaret River and Adelaide Hills. Straw colour. Citrus, stonefruit, spice and toasted almond. The oak is obvious and you have to like that style. Feels a little buttery/smoky, so I’m guessing it got some malo. The bottle went pretty quick. Lots to enjoy now with all that fruit/oak flavour. - 10/3/25

Peter Lehmann Mentor Barossa Cabernet 16 - The use of Cabernet suggests this isn’t just Cab Sav. Nothing else listed, but past vintages have been a Cab blend. Sourced from Light Pass, Nuriootpa and Gomersal in the Barossa. Dense impenetrable purple colour. Violets, cassis, dark plum, earth and chocolate. Feels a bit warm, but quality and depth of fruit make up for that. Some dusty French oak and tannin. Showing early stages of maturity, and it is very smooth. Really enjoyed every glass of this, drunk over two nights. - 11/3/25

Katnook Estate Cabernet Sauvignon 21 - I think this is the 3rd bottle I’ve had of this vintage. Drinking them instead of keeping them. Just early days like you are on the start of a long journey. Got 13 months in French oak barrels. A strong purple colour. A bigger style than Wynns. Legs in the glass, this is 14.5% a/v. Cassis, mulberry, mint, cedar and dried herbs. Nothing green in this. Feels balanced and robust. Fresh with primary fruit and serious grainy tannin. - 12/3/25

Pizzini Nonna Gisella Sangiovese 22 - Last bottle of 22 that we have. Wendy loves this and has been scouring the usual wine stores we go to for more, but they only have the 23 on the shelves now. Ruby coloured. Florals, cherry, red berries, herbs and spice. Maturation in older oak and tank. Feels slightly savoury rather than fruity. This is medium-bodied with moderate tannin. - 14/3/25

Katnook Estate Cabernet Sauvignon 14 - This was a late harvest vintage encouraging a rich, full-bodied style of Cab. Matured in French and American oak barrels for 17 months. The purple colour in this is still strong even after a decade in the bottle. Generous berry fruit and well matched oak. Blackcurrant, mulberry, tobacco and dried herbs. This is probably in its prime. Some earthy nuances that come with ageing and lingering tannins. - 15/3/25

Pfeiffer Tempranillo 21 - The grapes are sourced from Rutherglen and Swan Hill. Got about 12 months in barrels, mostly puncheons. Drunk a few bottles of this, last one unfortunately. Garnet red colour and lovely perfumed aromas. Red fruits, cherry, chocolate and spice. Really tasty and goes up another notch with food. Feels medium-bodied with savoury, dry tannins on the finish. - 16/3/25

[SipAndANibble]

21 basils farm reserve Pinot

[Phil Wilkins]

1996 Turkey Flat Shiraz - From 1847 planted vines, the Turkey Flat Shiraz 1996 is a masterclass in Barossa old vine longevity. The colour remains a deep, brooding ruby, with a subtle fade to garnet at the rim. Aromatically, it still hums with primary dark fruits - plum/blackberry/curants joined by more savoury secondary notes of black pepper/earthy mulch/ leather. It’s surprisingly youthful on the palate, with a core of ripe dark fruits wrapped in velvety tannins that have mellowed but still offer grip. There’s a lingering note of spice/mocha on the finish, adding depth without overshadowing the fruit. This is a Shiraz that balances maturity and vitality with poise, still very much alive and kicking. Drink over the next 20 years! 15% 93 points

1996 Penfolds Bin 389 Cabernet/Shiraz - Often called ‘Baby Grange’ the 1996 Bin 389 is showing its pedigree with effortless grace. The colour is vibrant, a deep crimson with only a faint hint of age. The nose is layered - blackcurrant/dark plum/cedar/graphite/touch of ironstone giving a savoury edge. The palate is plush but structured, with the Cabernet’s firm tannins providing backbone while the Shiraz brings generosity and richness. Notes of earth/spice/aged leather weave through, though the fruit still shines brightly. The finish is long and composed, hinting at more years of life ahead. This is a wine that embraces its age but refuses to let go of its youthful swagger. Drink over the next 15 years. 14% 94 points

[JamieAdelaide]

Cool notes Phil! Woah! I knew 389 a freak in 96. TF having the stuffing?

[Bytown Rick]

2010 Katnook Estate Cabernet Sauvignon. Nice wine, but will be a long time before I open another. Needs a lot more age.

[Chuck]

Katnook Estate 2018 Coonawarra Cabernet Sauvignon.

2nd bottle of a 6-pack. First bottle about 6 months ago was tight and unyielding and thought it needed a lot more decant time. This bottle was opened for 3-4 hours and was more user friendly. Fruit was there to enjoy with tannins slowly unlocking their grip. All those Coonawarra aromas and flavours were on display. Perhaps some early tertiary flavours emerging too. Plenty of acids and those tannins will see this through another 10+ years.

[Sean]

Thanks for the note on the 2018. That was the first vintage of the Cab not made by longtime winemaker Wayne Stehbens.

(Sadly he passed away aged only 63 in November 2017.)

For those unaware, Wayne made Katnook’s first vintage in 1979 in the 1867 limestone building there. It is now a barrel shed, since the winery outgrew it.

His father Ray had established the vineyard.

He won two Jimmy Watson trophies for Katnook in 1987 and 1998. So there’s a bit of history with this winery.

When I was at the cellar door last year, they had back vintages available to buy. I picked up a 2012, wish I had got a few more.

[phillisc]

2014 Wolf Blass Medlands Shiraz.
This is magnificent. Dark core plums, spice a bit of pepper. Wonderful palate that is both mellow and rich. In a great spot, just throwing a crust, with fine fine tannins. I think I have either 2 or 5 of these, can't recall if i purchased 1 or 2, 3 packs. Beautiful now but will age gracefully. Superb.

Cheers Craig

[phillisc]

2021 Yalumba Sanctum Coonawarra Cabernet. Seems to be settling down a bit now from all the hype over the last 2 years...much less of a fruit bomb. Bright core of blackberry a whiff of cigar box and oak. Palate runs long with firm tannins. I will look at another in 6-12 months. Very pleasant for the money.
Cheers Craig

[Sean]

Peter Lehmann Mentor Barossa Cabernet 14 - Sourced from 5 sub-districts around the Barossa. A lot of old vine fruit and feels like a Cab Sav. Matured in French oak for 18 months, which probably has less influence now. Red-purple with a little bricking. Violets, blackcurrant, mint, earth and chocolate. Definitely starting to soften and mellow. Reasonably long finish and some powdery tannin. - 20/3/25

Pierre D’Amour Rose 24 - Finishing off a Rose open over a couple of nights now. I always seem to have a wine or two on the go. A salmon pink colour and musky/floral aromas. Aiming for a Provencal style. If you can do that with Riverina fruit. A mix of varietals (Aglianico, Negroarama, Shiraz) in this, so it has interesting rose petal, red fruits and citrus. Really like the texture and dry finish. - 23/3/25

Pepperjack Certified Shiraz Cabernet 21 - You know what you are getting with this wine every time, which is pretty satisfying. Deep purple colour. Rich, dense flavours and feels full-bodied. Dark plums, blackcurrant, mint and spice. A bit warm, but the fruit loses nothing because of that. Sweet vanilla/mocha oak and powdery tannin. Long finish. - 27/3/25

Montalto Pinot Gris 23 - This was a lunch wine at the winery and I got another bottle to take home. Straw colour and fresh musky aromatics. Apple, pear, honeysuckle and spice. Got some oak I think, this has leesy influences and subtle phenolics. Rippling with tangy acidity. Nice mouthfeel and a savoury dry finish. - 29/3/25

Montalto Chardonnay 22 - The fruit comes off two blocks on their Home vineyard at Red Hill South. One is north facing and the other is south facing, which is interesting. Whole bunch, solids, wild ferment, malo and 11 months in French oak (26% new). Straw colour and sulphides. Then a wham bam of citrus, stonefruit, herbs, spice and nutty oak. Nicely balanced with full on intensity and fresh acidity. - 30/3/25

[phillisc]

2021 Leconfield Cabernet
Lovely dusky overtones, blue fruits a bit of charry oak. Really plush, long finish, powdery tannins. One of the picks from the vintage.
Cheers Craig

[Chuck]

On Saturday night paired with reverse seared scotch fillet and peppercorn sauce we enjoyed a Lindemans 2012 Limestone Ridge Coonawarra Cabernet Shiraz. From a great vintage IMO this is developing nicely. Since last bottle a few years ago the acids and tannins have settled nicely but plenty still for the future. Colour unchanged from dark and black fruits really coming forward now. Everything in its place. Perfect balance. Needed a long decant. Bit of a crust developing. Will see at least another 5-10 years+. Yum.

[WAwineguy]

Pulled out a 2008 Wynns Coonawarra White Label Shiraz last night to share with the kids, for which I paid the princely sum of $12 in 2010. Still dark ruby coloured and very smooth. Can't beat the value for money on this old quaffer, but sadly I don't think they still make it.

[phillisc]

Pulled out a 2008 Wynns Coonawarra White Label Shiraz last night to share with the kids, for which I paid the princely sum of $12 in 2010. Still dark ruby coloured and very smooth. Can't beat the value for money on this old quaffer, but sadly I don't think they still make it.

Still make it, or still make it to the standard. The answer is both, although I note a change in label design with the wine now being referred to as The Siding Shiraz, to presumably join the existing Siding Cabernet. Marketing boffins at it again, ruining something that was never broken and simply confusing the public. That said there are too many wines in the range anyway.

I'm drinking 08/09/10/12/15/16/18 and have had a bottle each so far of 19/21/22/23...yes one of my house reds.
Probably the most trashed label in Australia, in terms of cost, or you can look at it as superb VFM, but the big green box was recently flogging it at $11!!!

I have said so many times before, can't fathom how Pennies continue to stuff up Bin 128 ( one of only two single regional reds they make) and ask 5 times the price of Wynns...simply laughable.
Glad you enjoyed it
Cheers Craig

[WAwineguy]

Ah yes, I noticed they now have a Siding Shiraz, so that solves the mystery for me. I might buy a couple and see if it is as good as it was under the white label Shiraz.

[Sean]

Yalumba The Signature Cabernet Shiraz 18 - A 54/46 blend from the Barossa. Got 21 months in a mix of oak barrels, which is more about slow maturation and texture rather than oak flavour. A deep red-purple colour. Slowly evolving in the glass with great aromatics. The fruit in this is typically rich and dense with a neat structure of oak and tannin that doesn’t dominate it. Red and dark berries, mint, cedar, spice, a little earthy and dried herbs. - 2/4/25

Port Phillip Estate Red Hill Pinot Noir 23 - The vineyard is planted in red volcanic loamy soil at 160m above sea level. Gives this a distinctive character. Some whole bunch, wild yeast and 10 months in French oak. Ruby red colour and clear around the rim. A lighter style with florals and pristine fruit. Red fruits, sour cherry, minerals and a bit of oomph on the palate. Elegant and fresh acidity. Nice finish with subtle tannin and just a hint of earth/herbs. - 4/4/25

[felixp21]

Robert Arnoux Echezeaux 2002
fabulous wine, the pretty 2002 vintage is a perfect counterpoint to the (then) austere Arnoux style. A wine full of enticing red fruits, tobacco, wildflowers, liquorice, with a ridiculously long and expansive finish. Genuine peacock's tail. 23 years of patience, and well rewarded.
96 points, drink: now-2042
I mention this tasting note because it is so very interesting to note the change in house style since Lachaux was added to the label. The wines are now superb, pretty, up-front, delicate and long. But, after 23 years, this wine is every bit as good (maybe better?) than it's youthful 2020 younger brother. Of course, it demanded patience, at least 20 years of it, something most modern winemakers askew. Rousseau was the pioneer of this, and gave himself a massive first-mover advantage. Arnoux-Lachaux followed suit, and the lemmings in the wine press and their disciples were quick to seize and purchase.
I would bet my last dollar if a certain British Burgundy critic, all woke and new-age,was given this 2002 wine blind against the same 2020 version, he would prefer the 2002. Cult-boy would be caught out.
Does it matter? Well, I paid $110 for this wine in 2004. The 2020 version sells in Australia for just over $6,800 a bottle (yes, not a case)

So, if you are complaining about the price of HoG or Grange, have a good think about this. Frightening, isn't it?

[JamieAdelaide]

Good for you to drink it Felix! I bought a lot of Burg around that period and the prices are sobering. I’m not selling them either.

Burgundy isn’t my passion though and I get peeved at the passionate who now sell their Burgundy cellars at great profit. After all their carry on over the years, “All roads lead to Burgundy” etc. These are wealthy folks too. They can afford to enjoy their multi-million dollar cellars and should do-considering that damned Burgundy narrative they lived by for years!

[SipAndANibble]

Opened a bottle of 2023 black grape society grandmaster Pinot from central Otago NZ that I got recently in a mixed case , very impressed.

I don’t have all the descriptors, but very light and translucent in colour, low tannins and just very smooth and drinkable. Fruit forward, red fruits, with a bit of acidity. I don’t normally drink Pinot but it’s refreshing for something to just be nice right out of the bottle and not overly expensive either.

Come to think of it, all of the Pinots I’ve tried from central Otago such as nanny goat have been great .

Must be something in the water down there !

[Chuck]

Dowie Doole 2017 The Architect McLaren Vale Cabernet Sauvignon. The 17 vintage generally in SA was tough but MV was one area that dodged the bullet. This wine is a good example. Opened 2.5 hours before serving with a reversed seared medium rare grade 8-9 wagyu chuck eye roll steak. Plenty of black fruits with French oak supporting it was singing. Typical MV dark chocolate flavours. Kept improving throughout suggesting a long future. Well balanced. Medium to full bodied this has plenty in the tank.

For those interested in high grade wagyu the chuck eye roll steak is a poor man's scotch fillet. The scotch fillet comes from the 6th through to 12th rib while the chuck eye roll steak comes from the 1st through 5th in the chuck primal. Same muscle and fat groups. Ours was grade 8-9 with 12 the maximum. Intramuscular fat not for the faint hearted but OK for an occasional treat. You need to reverse sear to render the fat prior to searing. Half to a 3rd of the cost of a scotch you really can't tell the difference. Best steak since one in London a few years ago. Sold by Osawa Enterprises with shops in Melbourne and Sydney. They are cut too thin so I use meat glue to fuse 2 together. Can't be normally bought from a butcher but maybe if you put in a request.

[Sean]

Vickery Watervale Riesling 24 - A pale straw colour. Got very little skin contact, but some pressings were added back to the blend for flavour and body. Fresh citrus and musky aromatics. Limes, apple, jasmine and bath salts. Feels pure and fruit driven especially on the mid-palate with a minerally dry finish. Reminds me so much of those old Richmond Grove rieslings. Lovely stuff young, but tuck a bottle or two away. - 11/4/25

Port Phillip Estate Red Hill Chardonnay 22 - The same vineyard as the Pinot, but different soil. Grey loam over clay rather than red basalt/volcanic. Whole bunch, wild yeast, solids and 11 months in French oak. Light straw colour and subtle struck match. Citrus, stonefruit and cashew nut. Really fresh and vibrant on the palate with fleshy fruit character and spicy oak. Nice line of acidity running through it, just makes you want to pour another glass. - 12/4/25

Wickhams Road Gippsland Chardonnay 24 - Reminds me of Ken Eckersley’s gold Chardonnays. Not sure if this is a typical bottle by the way. Gold colour. Loads of ratcheted up flavour and texture with generous fruit and oak. Peach, melon, tropical fruit, nuts and spice. Just goes on and on. Yes I enjoyed this, but you wouldn’t be keeping it. - 13/4/25

Wickhams Road Yarra Valley Chardonnay 24 - Sourced from the Maccesfield and Woori Yallock vineyards in Upper Yarra. Green gold colour and matchstick. Feels tighter with better acidity than the Gippsland Chardonnay. A strong citrusy character, also stonefruit, nuts and spice. Nice mix of fruit and savoury oak filling out the palate. - 14/4/25

Best’s Great Western Riesling 24 - I preferred the 23 over this. Nothing wrong with it, just different. They had cooler weather in the growing season, then rolling hot spells after that in the Grampians. But a big vintage with 100t of Riesling compared to 40t in 2023. Shows a little of the sweet fruited style this often has. Loads of flavour rather than simply sugary maybe. Straw colour and florals. Also fresh limes, jasmine and pear. Feels mouthfilling with fleshy, ripe fruit character and salivating acidity. - 16/4/25

[Sean]

Wickhams Road Gippsland Pinot Noir 24 - Sourced from a 8ha vineyard at Nar Nar Goon they manage. This was a challenging vintage in Gippsland. Lots of humidity and rainfall in the growing season. Followed by a hot spell and an early harvest in mid-Feb. Ruby red colour. OK this smells and tastes great, go figure. Dark cherries, plum, herbs and earth. Soft and smooth with gentle tannins on the palate. Maybe this lacks finesse or complexity, but really like the way it goes down. Just kept pouring myself another glass. - 17/4/25

Hoddles Creek Estate Chardonnay 24 - If you are a regular, you know what’s going on. If you are new to this, jump on board. A blend of clones, wild ferment, full solids and 11 months in the barrels. This is very focused and hits you with Yarra Valley all over it. Citrus, stonefruit and oak spices. Nice mix of fresh acidity and leesy influences. Texture and mouthfeel just as important, but not dominating. Gosh the bottle went much too quick. - 18/4/25

Kooyong Estate Chardonnay 21 - A north facing vineyard 120m above sea level. Interesting mix of soils (hence the single block wines). So this is a blend of the Faultline & Farrago blocks. Whole bunch, wild yeast and 11 months in French oak. Light gold colour and gunflint. A core of citrus fruit, also stonefruit, lemon butter and oak spices. Unfurls nicely in the glass with clean fruit and lovely barrel influences adding complexity. Some body and phenolics with fresh acidity and a lingering finish. - 19/4/25

Wickhams Road Yarra Valley Pinot Noir 24 - This has around 90% fruit from Hoddles Creek, mostly the younger vines I think. Preferred the Gippsland, but this is seriously good for a sub $20 second label Pinot. Ruby colour. Cherry, rhubarb and spice. Oak has done the job and let the wine settle in, just a savoury ingredient flavour wise maybe. No filtration, but clean as a whistle. Some whole bunch adds a subtle earthy note. But it is the perfectly woven tannin and texture in this I kept thinking about. - 20/4/25

Hoddles Creek Estate Pinot Noir 23 - Tank fermented and made in batches, then matured in oak barrels for 11 months (30% new). No filtration. An extra year in the bottle, the 24 vintage is out now. Ruby coloured suggesting a lighter style. Also very fresh and aromatic. Keep coming back to those florals in the glass. Dark cherry, red fruits, spice and herbs. Some undergrowth and sappy tannin that slowly builds when you get into it. Drink now and tuck a few bottles in the cellar. - 21/4/25

Katnook Estate Cabernet Sauvignon 12 - Matured for 22 months in 60% French and 40% American oak barriques. I was going to drink this over a couple of nights, but kept pouring another glass. Lovely red-purple colour. Really fresh, simply can’t believe it is this old. Softened up a little obviously. Dark berry fruits, chocolate, cedar, dried herbs, mint and earth. Got the power and intensity of a full-bodied Cab, but just 13.5% a/v. Changing in the glass, the longer you wait the more you get out of it. Long finish with lingering tannins. - 23/4/25

Pizzini Nonna Gisella Sangiovese 23 - This has come up much better with another year on it since release. Aged in a mix of tank, large format oak and barrique. A little new oak. Ruby colour and fresh, fruity aromas. Cherry, plums, earth, spice and dried herbs. Loads of fruit flavour and rollicking acidity thumping through this. Also a soft, slightly savoury feel to it with gentle tannins. - 26/4/25

[Chuck]

Petersons 2016 Talbots Flat Mudgee Shiraz. Cork. I know zero about Mudgee wines. Brought by a friend this was an interesting introduction. Mature and ready to drink with lots of sweet plum and blackberry. What surprised was the 15.6% abv. It carries it quite well. Not unbalance at all. Went well with a reversed seared deconstructed boneless marinated leg of lamb finished off on a charcoal BBQ.

[saturn5519]

Having a red to celebrate the reds win over Tottenham to secure the premier league.Takes us to 20 wins equal with Man united.