Pepperjack Grenache 24 - Barossa and McLaren Vale fruit. A deep, lustrous red colour and lifted aromatics. Raspberry, cherry and mulberry. Got a mix of tank and oak maturation, so this is very fruit driven. Robust and fresh on the palate. Just 14% a/v and feels medium-bodied with soft, powdery tannins. - 11/11/25
Eden Hall Springton Riesling 24 - Eden Valley. Picked off blocks 8 and 10 this vintage, different blocks from the previous one. Yields down 50% mainly due to frost. Some colour in this and showing early development. Infused with kero rather than dominated by it. Yellow straw colour and florals. Limes, tropical fruit, kero and herbs. - 13/11/25
Robert Oatley Signature Series GSM 21 - A 60/35/5 GSM blend from McLaren Vale. Got 6 months maturation in French oak. I drank this over a couple of nights. A dark ruby red colour and nice floral aromatics. Red fruits, cherry, plums, earth and spice. Feels medium-bodied and fruit driven with smooth tannins. - 13/11/25
Right, what are we/you drinking now .. tonight
Re: Right, what are we/you drinking now .. tonight
2018 Leeuwin Estate Chardonnay
thought I'd pop a TN here because, simply put, this is an absolute legend in the making.
drinking well despite its young age (well, very young for a LEAS CHARDONNAY), this now gets my vote as the best of this most prestigious line. (IMO only second to Grange for its long term excellence and consistency)
a powerful, complex and utterly majestic wine without peer for me in this vintage. Stunning, greeted by general "wows" around the table.
absurd length, myriad of flavours and, despite the luscious fruit, has a steely core giving it endless energy and drive.
I have seen this wine at least a dozen times since release, and while it has always been promising, I honestly didn't see it getting to this level.
Worth trying if you have ample stocks, but if you are low on numbers, it should peak in another five years and hold on for another decade after that.
Yep, best Aussie white ever for me
98 POINTS, drink: 2030-2040.
thought I'd pop a TN here because, simply put, this is an absolute legend in the making.
drinking well despite its young age (well, very young for a LEAS CHARDONNAY), this now gets my vote as the best of this most prestigious line. (IMO only second to Grange for its long term excellence and consistency)
a powerful, complex and utterly majestic wine without peer for me in this vintage. Stunning, greeted by general "wows" around the table.
absurd length, myriad of flavours and, despite the luscious fruit, has a steely core giving it endless energy and drive.
I have seen this wine at least a dozen times since release, and while it has always been promising, I honestly didn't see it getting to this level.
Worth trying if you have ample stocks, but if you are low on numbers, it should peak in another five years and hold on for another decade after that.
Yep, best Aussie white ever for me
98 POINTS, drink: 2030-2040.
Re: Right, what are we/you drinking now .. tonight
PS, yes, as you probably know, I am a rusted-on Francophile when it comes to wine, but there are very, very few White Burgundies from 2018 that I would drink in preference to this.
-
JamieAdelaide
- Posts: 532
- Joined: Thu Mar 24, 2022 3:59 pm
- Location: Adelaide
Re: Right, what are we/you drinking now .. tonight
Was outbid for the 2018 at auction last year. Damn!
Re: Right, what are we/you drinking now .. tonight
Found a bottle of this hiding in a local bottle shop. Still a ton of fruit and acidity but so much complexity.
Straight Semillon, very textured, honey and almost light cheese? on the back palette
Straight Semillon, very textured, honey and almost light cheese? on the back palette
You do not have the required permissions to view the files attached to this post.
Re: Right, what are we/you drinking now .. tonight
Jealous, how do you compare it to the 23 Heytesbury?felixp21 wrote: ↑Fri Nov 14, 2025 1:30 pm 2018 Leeuwin Estate Chardonnay
thought I'd pop a TN here because, simply put, this is an absolute legend in the making.
drinking well despite its young age (well, very young for a LEAS CHARDONNAY), this now gets my vote as the best of this most prestigious line. (IMO only second to Grange for its long term excellence and consistency)
a powerful, complex and utterly majestic wine without peer for me in this vintage. Stunning, greeted by general "wows" around the table.
absurd length, myriad of flavours and, despite the luscious fruit, has a steely core giving it endless energy and drive.
I have seen this wine at least a dozen times since release, and while it has always been promising, I honestly didn't see it getting to this level.
Worth trying if you have ample stocks, but if you are low on numbers, it should peak in another five years and hold on for another decade after that.
Yep, best Aussie white ever for me
98 POINTS, drink: 2030-2040.
Re: Right, what are we/you drinking now .. tonight
Had an engagement dinner with some amazing people back at the start of October.
Theme was Open (ie bring anything)
All wines were not masked, just plonked on the table and away we went
Aperitif # 1 – Andre Clouet Grande Reserve NV
Nice yellow gold in colour, very fine mousse, some nought characters on the nose, nuts and meringue sweetness. You can see some reserve material in here, there is a depth of colour and fruit that others just don’t have. Some brioche/bready & yeasty inklings and then the fruit comes in. Oh that rich ripe peach both yellow and white, very faint tropical notes of maybe mango or papaya, very fine minerals, white stone with just a hint of talc. Fine length, tiny bubbles that pop in the mouth with joy. Wonderful wine. Great house style and should be on everyone’s list for the $$$. Exceptional value
Aperitif # 2 – Seppeltsfield Museum Reserve DP898 “Paramount Collection” Aged Flor Apera
This has to be the fanciest bottle I have seen in ages. Expensive bottle for sure. Light tawny in colour, green tinge to the wine, especially at the rim. Nutty notes, dried citrus peel with caramelised nuts on the nose. This is super dry in the mouth… bone dry. Explosive power in this wine, quite astonishing
Really. There is an acid line that runs through front to back, giving the wine immaculate balance. More grilled nuts, almond meal, wild bees wax, marzipan, toffee. This isn’t a sweet wine, the flor is very apparent and gives this an x factor that completes the wine and adds complexity.
Could easily be a top Spanish sherry its so convincing. Ginger, fennel, medicinal cherry and some amaro herbs round off what is simply a top wine, for all different reasons. Perfect aperitif even though its probably not mean to be one. 49 years is average age of material. Unbelievable wine
Wine #1 2018 Domaine Francois Raveneau ‘Chapelot’ Chablis 1er Cru
I love this colour, it’s a light yellow with a tinge of green at the core and a cleat rim. Looks very young and is shining bright. Nose is pure Chablis, classic oyster shell, saline salty notes, some orchard fruits and quite floral as well. Lots of white peach on the palate, macadamia nuts, and then some ripe yellow peach and nectarine as well. The fruit is much richer than the nose suggests, but not overt ripe or blousy just perfectly ripe. Was this a warm vintage?
Very nice length, has a green pineapple type acid that runs the entire palate, perfectly judged as it tames that fruit and ties the wine together. I love this wine – if only I could afford to drink it more regularly.
Wine #2 - 2013 Bouchard Vigne L’Enfant Jesus (Baby Jesus)
For some reason there is a homeliness about this wine. It’s a warm cuddle on a cold night, it’s a the love of a long term partner, it just has this familiarity and complete fondness about it. Never had a bad one, but likewise they never hit the absolute highs of Grand cru Burgundy… they are dependable and friendly. A joyfulness comes over the table as this is poured, everyone is happy, everyone knows this wine and everyone dives deep into their glass. Dark cherry colour, no blurring, no browning just a lovely aged red wine. The nose is pure burgundy, has that wet earth forest, mushrooms, dark fruits and some noticeable oak. This is in the darker fruit style of pinot, some magnificent tannins, gravelly yet still fine.
More wet earth, spice and pine needle. Some more dark cherry and pomegranate molasses type fruit, stunning length and just a lovely wine. Always remember baby jesus – label is a classic too.
Wine # 3 – 2019 Littorai Savoy Vineyard (Anderson Valley) USA
Very similar in colour to the baby jesus, dark cherry but this is super clear. Has a very bright red rim too which makes me think this is a slightly younger wine (going on looks). Wet forest floor nose, pine, earth and mushroom/umami type nose, good red/dark red fruits, maybe some cherry but more dark strawberry. This is one of those you would struggle in a blind line up with on the nose, but you would need to really look at the structure to say its not burg. Missing the tannin and acid is new world, this is one of those wines that the nose screams burg and the palate is new world. Trust your palate. More dark berry fruit, more seaweed nice use of oak, gives some spice and complexity. The balance is quite good for such a young wine, I thought around 5 years old, good length without being great, but it’s a beautiful wine overall.
Wine #4.1 - (Left Glass) 2015 Georges Lignier Morey Saint Denis Clos des Ormes 1er Cru
Slight blurring in the glass, cherry red, ting of dark cherry core. Nose has some muted fruit of ripe cherry… .but not much else… then the oxidative notes come though…. Laced with VA.
Dead fruit on the palate, TCA. So its Ox, VA and TCA all at once. NQR Tipped out
Wine #4.2 - (Right Glass) 2015 Domaine Bertagna les beaux monts Vose Romanee 1er Cru
Much darker in the glass, this is black cherry type colour, deeper colour. This has a slightly better nose, but there is a tar and rubber note which is different. Some nice fruits on the nose, more light plums and dark cherry, and some wonderful violet floral notes…and that’s where it all ended.
On the palate, this was all tannin, all acid. Fruit was being hidden and dominated by the oak which I thought strange as it didn’t seem that oaky on the nose. This isn’t anywhere near ready to drink, all arms and legs. Still has a burnt rubber note, will that ever go away?
I didn’t really enjoy this wine
Wine # 5 - 1988 Chateau Latour
Deep purple blackberry in colour, no sign of age its still quite youthful grape colour. No blurring or bricking, no tertiary or secondary colour to indicate age. I would guess 10-15 years.
Nose is an ethereal complex delight, blackberry, blueberry spearmint, cigar box, menthol, loose leaf tobacco, its extraordinary. Violets and perfume fill the glass, its joyous.
Stunning tannin structure here, its one of the first things you really notice is how complete that structure is. Ultra fine grained, sandy tannin, just enough acid to hold those super powerful and commanding fruits in order, they are akin to the riot police, maintaining order in what is extraordinary powerful fruit. Top tier wine, has to be bdx, has to be grand cru class from one of the big names.
There is some fresh crushed tomatoes and stems in there, but no greenness, ultra minerally too, but a dark/black type of mineral. Ferrous and iron filings, charcoal, lead pencil shavings, and more of that glorious fruit. Plum, blackberries, blueberries, dark chocolate, moca and freshly ground coffee notes. The texture is quite chalky, very interesting, super dry and has this austerity to it, but the fruit is super sweet. Length for days, wine moment – probably the best Bordeaux I have ever had. Will live for decades based on this example, but drinking so well now, why wait. Wine moment, proper wine moment in my top 10 of all time. *Wipes a tear just thinking about it* Wine of the year? Man it has to be close. – Glad it was my wine and perfect way to celebrate the engagement of a dear friend.
Wine # 6 - 1998 Wendouree Cabernet Malbec
Another black ink wine, light doesn’t penetrate this wine, not even at the rim, this is super thick, super dense in colour… squid ink black, with just the slightest tinge of red/purple. Looks super young, but then again so did the 88 latour!
Nose leaps out of the glass again, but hits differently. Lots of menthol, blueberries, licquorice and aniseed, gum leaves… has a sweet fruit nose that leads me to clare valley immediately. There is this ‘clare nose’ that is so unique and pronounced. Although I thought this a top tier Jim Barry initially on the nose.....
There is lots of dark chocolate on the palate, beautiful acid, again to keep those very powerful fruits in balance, some eucalyptus oils and lavender. Its thick too, weighty wine with texture, new leather, pouch tobacco and some molasses / burnt caramel vibes. Length is stunning, more blackberries and plumb, blueberries, the malbec adds complexity too which I find really completes the wine and adds a roundness to it. Still a pup, has decades left too.
Finishing wine - 1977 Dows Vintage Port
Wonderful dark red colour, bit of ruby red in there too, very clear, with no bricking or blurring.
Nose can only be Portuguese always has this unmistakable perfume to it. Marzipan, red current, almond and other red fruits, possibly pomegranate as well.
On the palate there is a big hit of red rope liquorice, earthy as well which is quite unusual, but a light red earth, not brown or dark/wet earth. Medicinal herbs in the mouth together with a medicinal cherry note as well, kind of like cough syrup, but way better. Very clean spirit too, well integrates, doesn’t sit on top of the wine, its not spiky or hot spirit either which is amazing to see in this wine. Length is astonishing, its medium body, drinking beautifully but will hold for many more years (cork permitting) – what a wine. Fortified of the year so far too. WOW
What a great night and perfect way to celebrate the engagement
Theme was Open (ie bring anything)
All wines were not masked, just plonked on the table and away we went
Aperitif # 1 – Andre Clouet Grande Reserve NV
Nice yellow gold in colour, very fine mousse, some nought characters on the nose, nuts and meringue sweetness. You can see some reserve material in here, there is a depth of colour and fruit that others just don’t have. Some brioche/bready & yeasty inklings and then the fruit comes in. Oh that rich ripe peach both yellow and white, very faint tropical notes of maybe mango or papaya, very fine minerals, white stone with just a hint of talc. Fine length, tiny bubbles that pop in the mouth with joy. Wonderful wine. Great house style and should be on everyone’s list for the $$$. Exceptional value
Aperitif # 2 – Seppeltsfield Museum Reserve DP898 “Paramount Collection” Aged Flor Apera
This has to be the fanciest bottle I have seen in ages. Expensive bottle for sure. Light tawny in colour, green tinge to the wine, especially at the rim. Nutty notes, dried citrus peel with caramelised nuts on the nose. This is super dry in the mouth… bone dry. Explosive power in this wine, quite astonishing
Really. There is an acid line that runs through front to back, giving the wine immaculate balance. More grilled nuts, almond meal, wild bees wax, marzipan, toffee. This isn’t a sweet wine, the flor is very apparent and gives this an x factor that completes the wine and adds complexity.
Could easily be a top Spanish sherry its so convincing. Ginger, fennel, medicinal cherry and some amaro herbs round off what is simply a top wine, for all different reasons. Perfect aperitif even though its probably not mean to be one. 49 years is average age of material. Unbelievable wine
Wine #1 2018 Domaine Francois Raveneau ‘Chapelot’ Chablis 1er Cru
I love this colour, it’s a light yellow with a tinge of green at the core and a cleat rim. Looks very young and is shining bright. Nose is pure Chablis, classic oyster shell, saline salty notes, some orchard fruits and quite floral as well. Lots of white peach on the palate, macadamia nuts, and then some ripe yellow peach and nectarine as well. The fruit is much richer than the nose suggests, but not overt ripe or blousy just perfectly ripe. Was this a warm vintage?
Very nice length, has a green pineapple type acid that runs the entire palate, perfectly judged as it tames that fruit and ties the wine together. I love this wine – if only I could afford to drink it more regularly.
Wine #2 - 2013 Bouchard Vigne L’Enfant Jesus (Baby Jesus)
For some reason there is a homeliness about this wine. It’s a warm cuddle on a cold night, it’s a the love of a long term partner, it just has this familiarity and complete fondness about it. Never had a bad one, but likewise they never hit the absolute highs of Grand cru Burgundy… they are dependable and friendly. A joyfulness comes over the table as this is poured, everyone is happy, everyone knows this wine and everyone dives deep into their glass. Dark cherry colour, no blurring, no browning just a lovely aged red wine. The nose is pure burgundy, has that wet earth forest, mushrooms, dark fruits and some noticeable oak. This is in the darker fruit style of pinot, some magnificent tannins, gravelly yet still fine.
More wet earth, spice and pine needle. Some more dark cherry and pomegranate molasses type fruit, stunning length and just a lovely wine. Always remember baby jesus – label is a classic too.
Wine # 3 – 2019 Littorai Savoy Vineyard (Anderson Valley) USA
Very similar in colour to the baby jesus, dark cherry but this is super clear. Has a very bright red rim too which makes me think this is a slightly younger wine (going on looks). Wet forest floor nose, pine, earth and mushroom/umami type nose, good red/dark red fruits, maybe some cherry but more dark strawberry. This is one of those you would struggle in a blind line up with on the nose, but you would need to really look at the structure to say its not burg. Missing the tannin and acid is new world, this is one of those wines that the nose screams burg and the palate is new world. Trust your palate. More dark berry fruit, more seaweed nice use of oak, gives some spice and complexity. The balance is quite good for such a young wine, I thought around 5 years old, good length without being great, but it’s a beautiful wine overall.
Wine #4.1 - (Left Glass) 2015 Georges Lignier Morey Saint Denis Clos des Ormes 1er Cru
Slight blurring in the glass, cherry red, ting of dark cherry core. Nose has some muted fruit of ripe cherry… .but not much else… then the oxidative notes come though…. Laced with VA.
Dead fruit on the palate, TCA. So its Ox, VA and TCA all at once. NQR Tipped out
Wine #4.2 - (Right Glass) 2015 Domaine Bertagna les beaux monts Vose Romanee 1er Cru
Much darker in the glass, this is black cherry type colour, deeper colour. This has a slightly better nose, but there is a tar and rubber note which is different. Some nice fruits on the nose, more light plums and dark cherry, and some wonderful violet floral notes…and that’s where it all ended.
On the palate, this was all tannin, all acid. Fruit was being hidden and dominated by the oak which I thought strange as it didn’t seem that oaky on the nose. This isn’t anywhere near ready to drink, all arms and legs. Still has a burnt rubber note, will that ever go away?
I didn’t really enjoy this wine
Wine # 5 - 1988 Chateau Latour
Deep purple blackberry in colour, no sign of age its still quite youthful grape colour. No blurring or bricking, no tertiary or secondary colour to indicate age. I would guess 10-15 years.
Nose is an ethereal complex delight, blackberry, blueberry spearmint, cigar box, menthol, loose leaf tobacco, its extraordinary. Violets and perfume fill the glass, its joyous.
Stunning tannin structure here, its one of the first things you really notice is how complete that structure is. Ultra fine grained, sandy tannin, just enough acid to hold those super powerful and commanding fruits in order, they are akin to the riot police, maintaining order in what is extraordinary powerful fruit. Top tier wine, has to be bdx, has to be grand cru class from one of the big names.
There is some fresh crushed tomatoes and stems in there, but no greenness, ultra minerally too, but a dark/black type of mineral. Ferrous and iron filings, charcoal, lead pencil shavings, and more of that glorious fruit. Plum, blackberries, blueberries, dark chocolate, moca and freshly ground coffee notes. The texture is quite chalky, very interesting, super dry and has this austerity to it, but the fruit is super sweet. Length for days, wine moment – probably the best Bordeaux I have ever had. Will live for decades based on this example, but drinking so well now, why wait. Wine moment, proper wine moment in my top 10 of all time. *Wipes a tear just thinking about it* Wine of the year? Man it has to be close. – Glad it was my wine and perfect way to celebrate the engagement of a dear friend.
Wine # 6 - 1998 Wendouree Cabernet Malbec
Another black ink wine, light doesn’t penetrate this wine, not even at the rim, this is super thick, super dense in colour… squid ink black, with just the slightest tinge of red/purple. Looks super young, but then again so did the 88 latour!
Nose leaps out of the glass again, but hits differently. Lots of menthol, blueberries, licquorice and aniseed, gum leaves… has a sweet fruit nose that leads me to clare valley immediately. There is this ‘clare nose’ that is so unique and pronounced. Although I thought this a top tier Jim Barry initially on the nose.....
There is lots of dark chocolate on the palate, beautiful acid, again to keep those very powerful fruits in balance, some eucalyptus oils and lavender. Its thick too, weighty wine with texture, new leather, pouch tobacco and some molasses / burnt caramel vibes. Length is stunning, more blackberries and plumb, blueberries, the malbec adds complexity too which I find really completes the wine and adds a roundness to it. Still a pup, has decades left too.
Finishing wine - 1977 Dows Vintage Port
Wonderful dark red colour, bit of ruby red in there too, very clear, with no bricking or blurring.
Nose can only be Portuguese always has this unmistakable perfume to it. Marzipan, red current, almond and other red fruits, possibly pomegranate as well.
On the palate there is a big hit of red rope liquorice, earthy as well which is quite unusual, but a light red earth, not brown or dark/wet earth. Medicinal herbs in the mouth together with a medicinal cherry note as well, kind of like cough syrup, but way better. Very clean spirit too, well integrates, doesn’t sit on top of the wine, its not spiky or hot spirit either which is amazing to see in this wine. Length is astonishing, its medium body, drinking beautifully but will hold for many more years (cork permitting) – what a wine. Fortified of the year so far too. WOW
What a great night and perfect way to celebrate the engagement
Re: Right, what are we/you drinking now .. tonight
Not surprised the Wandoo still doing well. A lovely wine, but one I've not seen for about 2 decades 
Re: Right, what are we/you drinking now .. tonight
2017 Pikes Riesling, fresh as a daisy, no secondary development yet, zingy acid wonderful profile
2021 Reschke Vitilus Shiraz, this is for a cheapie is drinking very nicely, dark chocolate notes, not a hair out of place. bargain for the money.
Cheers Craig
2021 Reschke Vitilus Shiraz, this is for a cheapie is drinking very nicely, dark chocolate notes, not a hair out of place. bargain for the money.
Cheers Craig
Tomorrow will be a good day
Re: Right, what are we/you drinking now .. tonight
2021 Santolin Gladysdale Pinot
Popped and poured
Very light in colour for a Pinot. It's a strawberry colour with a hint of black cherry. You could almost think it's a dark rose' type wine. Very clear too.
Lots of Alpine herbs, Twiggy and sappy on the nose. A sweet fruit of strawberry compote type sap if that makes sense.
Super Fragrant nose with redcurrant, boysenberry and some wild Forest mushroom/seaweed characters. The seaweed that's wrapped around sushi kind of thing
The nose is quite something. Very very fragrant, dried rose and purple potpourri florals.
I really like how dry and savoury this is, that's really the star of the wine.
It's missing a bit of fruit in the mid palate, its missing some weight and texture but it's also what makes this wine different from the rest.... And very interesting. Time will fill this out and it will be a great wine in a few years.
Bit too much acid at the moment but that will calm down with time and probably needed a quick decant.
I didn't have it with food and it probably needs it as well at the moment with that acid profile
This is a Pinot for the Pinot drinkers if that makes sense. It's not for everyone as I can see some people not liking it. It will be Polarising
I would like a bit more tannin but the oak treatment is perfect, really let's the fruit shine
Popped and poured
Very light in colour for a Pinot. It's a strawberry colour with a hint of black cherry. You could almost think it's a dark rose' type wine. Very clear too.
Lots of Alpine herbs, Twiggy and sappy on the nose. A sweet fruit of strawberry compote type sap if that makes sense.
Super Fragrant nose with redcurrant, boysenberry and some wild Forest mushroom/seaweed characters. The seaweed that's wrapped around sushi kind of thing
The nose is quite something. Very very fragrant, dried rose and purple potpourri florals.
I really like how dry and savoury this is, that's really the star of the wine.
It's missing a bit of fruit in the mid palate, its missing some weight and texture but it's also what makes this wine different from the rest.... And very interesting. Time will fill this out and it will be a great wine in a few years.
Bit too much acid at the moment but that will calm down with time and probably needed a quick decant.
I didn't have it with food and it probably needs it as well at the moment with that acid profile
This is a Pinot for the Pinot drinkers if that makes sense. It's not for everyone as I can see some people not liking it. It will be Polarising
I would like a bit more tannin but the oak treatment is perfect, really let's the fruit shine
Re: Right, what are we/you drinking now .. tonight
7,000th post of this thread. Good work everyone!
Izway Rob and Les Shiraz 2023
Black ink I colour with a hint of purple.
Lots of sweet purple and black fruits on the nose, oak and some blackberry jam.
Bramble and briar fruits, sweet barossa berries. Twiggy and jammy like a true Barossa Shiraz , but its not over the top.
Very good use of oak, not over powering just supporting those fruits.
Good acid, probably a bit too much right now. Will calm down with age and a bit of a Decant.
Good wine for $35 retail
Will please the masses who like a good Shiraz that isn't over oaked.
Length a little short
It's not my cup of tea, but I see the appeal
Izway Rob and Les Shiraz 2023
Black ink I colour with a hint of purple.
Lots of sweet purple and black fruits on the nose, oak and some blackberry jam.
Bramble and briar fruits, sweet barossa berries. Twiggy and jammy like a true Barossa Shiraz , but its not over the top.
Very good use of oak, not over powering just supporting those fruits.
Good acid, probably a bit too much right now. Will calm down with age and a bit of a Decant.
Good wine for $35 retail
Will please the masses who like a good Shiraz that isn't over oaked.
Length a little short
It's not my cup of tea, but I see the appeal
Last edited by Rossco on Tue Nov 18, 2025 8:52 am, edited 2 times in total.
Re: Right, what are we/you drinking now .. tonight
Vickery Watervale Riesling 24 - Sourced from 6 vineyards with plantings dating back to 1975. Made by Keeda Zilm. Some pressings went back in, which adds a little body and texture. A pale straw colour, early days with this Riesling. Loads of musky aromatics and clean fruit. Citrus, limes, red apple and talcum. Got pristine fruit character and fresh acidity with a dry finish. - 14/11/25
Hardys HRB Chardonnay 23 - A multi-regional blend from Pemberton, Margaret River and Adelaide Hills. Yellow straw colour. Citrus, stonefruit, almond, toast and wild honey. Old style chardonnay. Barrel-ferment influence always features in these wines, well this is no different. Nicely weighted however, with oak spice and some leesy complexity. - 15/11/25
Yangarra Estate Circle Grenache 24 - Nice budget-priced intro to a Blewitt Springs grenache. Young vines however. 50% whole berries, wild ferment and maturation in a mix of tank and old oak for 5 months. Ruby coloured and florals. This is very fresh and fruit driven. Red fruits, cherry, herbs and spice. Medium-bodied and vibrant acidity with moderate natural tannins. - 16/11/25
Leeuwin Estate Art Series Cabernet Sauvignon 19 - Just as good as the bottle that I had last year. I still have the 12, 13, 14 and 20 vintages. Really like these wines. Need to get more age on them if I can. This is 96% Cab and 4% Malbec. Got 22 months in French oak, 50% new barrels, which is nicely integrated. Deeply coloured and still intense. The aromatics are next level typical of high quality Cab. Cassis, violets, lush dark berries, cedar, a little earthy, green and dried herbs. Just 13.5% a/v. Feels balanced with deep, velvety tannin and a long finish. - 17/11/25
Penfolds Bin 407 Cabernet Sauvignon 16 - The fruit sourced from around SA. Matured for 12 months in French and American oak hogsheads, some of it new. A deep purple colour. But showing some aged character already, which surprises me given this is screwcapped. Dark fruits, plums, cherry and mocha (oak). Also obvious smoky/earthy tertiary notes. Big powdery tannins not going anywhere, which have a blunting effect on the wine. Could be a phase or simply the direction this has taken now. - 19/11/25
Barking Frog Pinot Gris 25 - Wendy dropped into the local bottlo and told me they had a tasting on. A range of 2 whites and 3 reds. The whites are Adelaide fruit and the reds are old vine Barossa floor. Straw colour. Clean and fresh aromatics. Pears, apple and spice with some nice savoury texture and moderately dry. - 21/11/25
Barking Frog Grenache 22 - The reds are from their Kulara Estate vineyard in the Barossa. Bush vine grenache planted from the 30s, average vine age is 60 yrs. Ruby coloured and fragrant. Cherry, red fruits, dates/figs and dried herbs. Feels lush and velvety smooth with soft tannins. - 22/11/25
Cirillo The Vincent Grenache 24 - Lots of old vine grenache in this. Ruby coloured and perfumed. Some whole bunch adds lift to it. Wild yeast. Maturation for 6 months in tank and old oak, so it feels fresh and fruit driven. Perhaps a little more than the previous vintage. Cherry, red fruits and spice. Just 13.8% a/v and good fruit intensity with soft tannins. - 23/11/25
Hardys HRB Chardonnay 23 - A multi-regional blend from Pemberton, Margaret River and Adelaide Hills. Yellow straw colour. Citrus, stonefruit, almond, toast and wild honey. Old style chardonnay. Barrel-ferment influence always features in these wines, well this is no different. Nicely weighted however, with oak spice and some leesy complexity. - 15/11/25
Yangarra Estate Circle Grenache 24 - Nice budget-priced intro to a Blewitt Springs grenache. Young vines however. 50% whole berries, wild ferment and maturation in a mix of tank and old oak for 5 months. Ruby coloured and florals. This is very fresh and fruit driven. Red fruits, cherry, herbs and spice. Medium-bodied and vibrant acidity with moderate natural tannins. - 16/11/25
Leeuwin Estate Art Series Cabernet Sauvignon 19 - Just as good as the bottle that I had last year. I still have the 12, 13, 14 and 20 vintages. Really like these wines. Need to get more age on them if I can. This is 96% Cab and 4% Malbec. Got 22 months in French oak, 50% new barrels, which is nicely integrated. Deeply coloured and still intense. The aromatics are next level typical of high quality Cab. Cassis, violets, lush dark berries, cedar, a little earthy, green and dried herbs. Just 13.5% a/v. Feels balanced with deep, velvety tannin and a long finish. - 17/11/25
Penfolds Bin 407 Cabernet Sauvignon 16 - The fruit sourced from around SA. Matured for 12 months in French and American oak hogsheads, some of it new. A deep purple colour. But showing some aged character already, which surprises me given this is screwcapped. Dark fruits, plums, cherry and mocha (oak). Also obvious smoky/earthy tertiary notes. Big powdery tannins not going anywhere, which have a blunting effect on the wine. Could be a phase or simply the direction this has taken now. - 19/11/25
Barking Frog Pinot Gris 25 - Wendy dropped into the local bottlo and told me they had a tasting on. A range of 2 whites and 3 reds. The whites are Adelaide fruit and the reds are old vine Barossa floor. Straw colour. Clean and fresh aromatics. Pears, apple and spice with some nice savoury texture and moderately dry. - 21/11/25
Barking Frog Grenache 22 - The reds are from their Kulara Estate vineyard in the Barossa. Bush vine grenache planted from the 30s, average vine age is 60 yrs. Ruby coloured and fragrant. Cherry, red fruits, dates/figs and dried herbs. Feels lush and velvety smooth with soft tannins. - 22/11/25
Cirillo The Vincent Grenache 24 - Lots of old vine grenache in this. Ruby coloured and perfumed. Some whole bunch adds lift to it. Wild yeast. Maturation for 6 months in tank and old oak, so it feels fresh and fruit driven. Perhaps a little more than the previous vintage. Cherry, red fruits and spice. Just 13.8% a/v and good fruit intensity with soft tannins. - 23/11/25
Re: Right, what are we/you drinking now .. tonight
Domaine Naturaliste Artus Chardonnay 2021
Was worried it would be quite oak heavy but it ended up still retaining a lot of acidity and fruit characteristics
Was worried it would be quite oak heavy but it ended up still retaining a lot of acidity and fruit characteristics
Re: Right, what are we/you drinking now .. tonight
Giant Steps Yarra Valley Pinot Noir 24 - Upper and lower Yarra Valley fruit, some whole bunch, wild yeast and 8 months in French oak. Ruby coloured. Teasing aromatics. Cherry, raspberry, rhubarb and spice. Really clean and fresh. Vibrant acidity. Feels lightweight and elegant, with nice fruit and sappy tannins. Much too easy to drink. - 27/11/25
Stanton & Killeen Arinto 24 - Rutherglen. One of their Portuguese varietals planted in 2015. Some of it has been fermented in aged French oak. Yellow straw colour. Florals, citrus and stonefruit. Typically lots of fresh acidity. A bit of waxy texture on the palate and a dry finish. - 28/11/25
Forester Estate Sauvignon Blanc 24 - Trophy for best SB at the Western Australia wine show. A third of it barrel-fermented, solids and 5 months maturation in French oak. Green straw colour. Tropical fruit, cut grass and nettles. Subtle savoury barrel nuances. Nice balance of freshness and leesy influences. Still a little wound up, let it warm up in the glass. - 29/11/25
Pindarie TSS Tempranillo Sangiovese Shiraz 23 - Barossa Valley. The Tempranillo is the biggest component in the blend. Matured in aged French oak. A dark red colour and perfumed. Morello cherry, red fruits, plums and spice. Lovely vibrant acidity and feels medium-bodied. Just 13% a/v. Deeply flavoured with unobtrusive oak and soft tannins. - 30/11/25
Stanton & Killeen Arinto 24 - Rutherglen. One of their Portuguese varietals planted in 2015. Some of it has been fermented in aged French oak. Yellow straw colour. Florals, citrus and stonefruit. Typically lots of fresh acidity. A bit of waxy texture on the palate and a dry finish. - 28/11/25
Forester Estate Sauvignon Blanc 24 - Trophy for best SB at the Western Australia wine show. A third of it barrel-fermented, solids and 5 months maturation in French oak. Green straw colour. Tropical fruit, cut grass and nettles. Subtle savoury barrel nuances. Nice balance of freshness and leesy influences. Still a little wound up, let it warm up in the glass. - 29/11/25
Pindarie TSS Tempranillo Sangiovese Shiraz 23 - Barossa Valley. The Tempranillo is the biggest component in the blend. Matured in aged French oak. A dark red colour and perfumed. Morello cherry, red fruits, plums and spice. Lovely vibrant acidity and feels medium-bodied. Just 13% a/v. Deeply flavoured with unobtrusive oak and soft tannins. - 30/11/25
-
Michael McNally
- Posts: 2092
- Joined: Thu Sep 08, 2005 3:06 pm
- Location: Brisbane
Re: Right, what are we/you drinking now .. tonight
I have a sum total of 1 bottle of LEAS Chardonnay in my cellar and it's this vintage - thanks Felix!felixp21 wrote: ↑Fri Nov 14, 2025 1:30 pm 2018 Leeuwin Estate Chardonnay
thought I'd pop a TN here because, simply put, this is an absolute legend in the making.
drinking well despite its young age (well, very young for a LEAS CHARDONNAY), this now gets my vote as the best of this most prestigious line. (IMO only second to Grange for its long term excellence and consistency)
a powerful, complex and utterly majestic wine without peer for me in this vintage. Stunning, greeted by general "wows" around the table.
absurd length, myriad of flavours and, despite the luscious fruit, has a steely core giving it endless energy and drive.
I have seen this wine at least a dozen times since release, and while it has always been promising, I honestly didn't see it getting to this level.
Worth trying if you have ample stocks, but if you are low on numbers, it should peak in another five years and hold on for another decade after that.
Yep, best Aussie white ever for me
98 POINTS, drink: 2030-2040.
Cheers
Michael
Bonum Vinum Laetificat Cor Hominis
Re: Right, what are we/you drinking now .. tonight
We were dining at Margaret and blindly chose a Deep Woods 2020 Margaret River Estate Cabernet Malbec from an impressive (but very expensive) wine list. Quite approachable with the Malbec adding some flesh to the cabernet. Very nice indeed with a shared 1kg rib eye on the bone.
Interesting to see how the other half live. Double Pay at its best.
Interesting to see how the other half live. Double Pay at its best.
Your worst game of golf is better than your best day at work
Re: Right, what are we/you drinking now .. tonight
Xanadu Cabernet Sauvignon 16 - A JWT winning wine. Feels built for the long-term. Some of it had extended maceration on skins. Maturation in French oak for 14 months, 40% new. So no surprise the depth of colour and tannin in this. A deep purple colour. Blackcurrant, mulberry, red berries, mint and spice. A little earthy. Nice balance of fruit and oak on the palate and dense, powdery tannin running through the finish. - 2/12/25
Sidewood Mappinga Chardonnay 24 - Got this in the wine club order. Bernard clones 95 and 76, whole bunch pressed, wild yeast, barrel-fermented and 9 months in French oak. This is very primary and showing lots of oak influence. Straw colour. Citrus, stonefruit, grilled nuts and spice. Feels tightly wound up with grainy phenolics. Needs time. Come back to it again in another 12 months. - 5/12/25
Forester Estate Chardonnay 24 - Gin Gin clone and 8 months in French oak, 22% new. Straw colour and subtle flint/smoke. Citrus, peaches, cashew and oak spice. A bit oaky, needs a little bottle age to settle in. Nice leesy influences adding to the depth of fruit and fresh acidity in this. - 6/12/25
Chapel Hill The MV Bush Vine Grenache 23 - I drank this over 3 nights. Feels old school McLaren Vale, but with moderation. Vintage a factor too. Deep ruby colour and flowery aromatics. Red berries, cherry, rhubarb, aniseed and spice. Just 14% a/v and fruit driven rather than savoury. Rich and slightly sweet mid-palate with lively acidity and soft tannins. - 7/12/25
Giant Steps Yarra Valley Chardonnay 23 - Another year in the bottle, the 24 is the current release. Whole bunch pressed, wild yeast and fermented in 500L French oak puncheons, some of it new. Maturation for 8 months. Straw colour. Jumping out of the glass with fruit and oak. Nice balance of both. Stonefruit, melon, grapefruit, spice and leesy influences. Mouthfeel and fresh acidity give this something extra. - 8/12/25
Sidewood Mappinga Chardonnay 24 - Got this in the wine club order. Bernard clones 95 and 76, whole bunch pressed, wild yeast, barrel-fermented and 9 months in French oak. This is very primary and showing lots of oak influence. Straw colour. Citrus, stonefruit, grilled nuts and spice. Feels tightly wound up with grainy phenolics. Needs time. Come back to it again in another 12 months. - 5/12/25
Forester Estate Chardonnay 24 - Gin Gin clone and 8 months in French oak, 22% new. Straw colour and subtle flint/smoke. Citrus, peaches, cashew and oak spice. A bit oaky, needs a little bottle age to settle in. Nice leesy influences adding to the depth of fruit and fresh acidity in this. - 6/12/25
Chapel Hill The MV Bush Vine Grenache 23 - I drank this over 3 nights. Feels old school McLaren Vale, but with moderation. Vintage a factor too. Deep ruby colour and flowery aromatics. Red berries, cherry, rhubarb, aniseed and spice. Just 14% a/v and fruit driven rather than savoury. Rich and slightly sweet mid-palate with lively acidity and soft tannins. - 7/12/25
Giant Steps Yarra Valley Chardonnay 23 - Another year in the bottle, the 24 is the current release. Whole bunch pressed, wild yeast and fermented in 500L French oak puncheons, some of it new. Maturation for 8 months. Straw colour. Jumping out of the glass with fruit and oak. Nice balance of both. Stonefruit, melon, grapefruit, spice and leesy influences. Mouthfeel and fresh acidity give this something extra. - 8/12/25
Re: Right, what are we/you drinking now .. tonight
2018 Fourrier Bourgogne Rouge
now just entering its drinking window. Burgundy these days, with a ridiculous escalation in prices, has really become not a lot more than a wank-fest, as evidenced by the myriad of internet wine discussion fora.
wines that ten years ago cost $80/bottle now sell north of $500, there are literally hundreds of examples of this.
the good news is that the region still offers fabulous value believe it or not, provided you are buying the wines to drink and not to show your mates how rich you are.
and here is one, purchased I guess 5-6 years ago, it is a stunning wine for its level, great interest, complexity and length, and above all, just an absolute pleasure to drink. wow, this is so good. Purchased in Oz for $50, you will absolutely not find a better pinot at this price point anywhere on the planet. The bottle disappeared in an instant in front of four universally very approving wine lovers. As I have a decent supply, I can't wait to insert this into a blind tasting.
92 points, drink: now-2030
now just entering its drinking window. Burgundy these days, with a ridiculous escalation in prices, has really become not a lot more than a wank-fest, as evidenced by the myriad of internet wine discussion fora.
wines that ten years ago cost $80/bottle now sell north of $500, there are literally hundreds of examples of this.
the good news is that the region still offers fabulous value believe it or not, provided you are buying the wines to drink and not to show your mates how rich you are.
and here is one, purchased I guess 5-6 years ago, it is a stunning wine for its level, great interest, complexity and length, and above all, just an absolute pleasure to drink. wow, this is so good. Purchased in Oz for $50, you will absolutely not find a better pinot at this price point anywhere on the planet. The bottle disappeared in an instant in front of four universally very approving wine lovers. As I have a decent supply, I can't wait to insert this into a blind tasting.
92 points, drink: now-2030
Re: Right, what are we/you drinking now .. tonight
lovely restaurant, we ate outside for lunch on a wet Saturday during Covid times. The wine list, IMO, was just ok, and the sommelier was surprisingly ignorant, I was given a long spiel about the Burgundy I ordered, which was utter BS, given I once imported the wines and have been to the domaine many times lols. I didn't have the heart to argue with her, god only knows where she dreamt the stuff up.Chuck wrote: ↑Sun Dec 07, 2025 11:25 am We were dining at Margaret and blindly chose a Deep Woods 2020 Margaret River Estate Cabernet Malbec from an impressive (but very expensive) wine list. Quite approachable with the Malbec adding some flesh to the cabernet. Very nice indeed with a shared 1kg rib eye on the bone.
Interesting to see how the other half live. Double Pay at its best.
after lunch, it came time to pay, and I made the reasonable assumption that everyone in Sydney must be billionaires
Re: Right, what are we/you drinking now .. tonight
A wine event held back at the start of October - Im a little behind on my notes.
Theme was Nebbiolo from Northern Italy
All wines served blind
Starter - NV Debortoli Sparkling Nebbiolo ‘Fizz’
Just a waiting wine, apparently on theme, but I cant see how. Slight copper blush to this wine, very slight peachy colour. Nose has some phenolics, and you can smell the sweet dosage in there, or that may be sweet fruit but I think its been added. Nose has some milky solids as well, not cheesy, but milky nose.
Grapes are from Yarra Valley estate plantings which is really interesting, apparently trying to follow the hugely successful Cantina Delsignore Metodo Classico Extra Brut, but its not anywhere near that quality or complexity. This is a simple quaffing wine. Nice mousse, easy drinking style and lighter in stye I didn’t pick it as a nebb, thought it may have been a sparkling gris left on skins or something. Not enough tannic grip for a neb, not enough strawberry / cherry notes either (young vines perhaps?) lacking fruit complexity and its too sweet for my liking. Needs to be drier, lower dosage, more structure. However it’s a nice easy drink, and for the $$ its actually amazing value.
Wine # 1 - 2007 AR PEPE Sassella Vigna Regina Riserva Valtellina Superiore
Brick red, hints of brown in there and some blurring. This looks old, well over 15 years just on whats in the glass. Nose has some slight raspberries and red rose petal florals, not a lot of oak and maybe just a hint of oxidation… but not overpowering or distracting, just there.
In the mouth this is actually past it for my tastes, lots of secondary / tertiary notes old leather, brown earth , some coal and darker minerals, iron like filings type thing and some black granite stone.
Good length, well balanced and the tannin is soft and integrated, just not my style.
Never been that impressed with an old AR PEPE. I think their perfect drinking window is 10ish years.
Wine # 2 - 2017 Antoniolo San Francesco Gattinara Riserva
Dark red cherry in colour, very clear no blurring and no browning. What a stunning colour, still
Bright and vibrant, has a shine to it.
Nose has some purple florals mainly lavender and violets, there is tar in there too which I love in Nebs, but there is this mushroom compost pong on the nose too, it’s a pongy nose but it blows off. Some pine forest and wet earth.
On the palate the tannin is super chewy, it’s very good tannin, not dry, not dusty but chewy. Acid is higher than I want it to be and throwing the wine out of balance at the moment. It looks young still and very primary but its has all the bones of a long lasting wine. Great length, very good fruit
More tar, black cherry, end of season ripe strawberry fruits with a hint of purple berries as well. Good wine, look at it again in 5 years as it should be drinking very nicely then.
Wine # 3 - 2016 AR PEPE Grumello Buon Consiglio Riserva Valtellina Superiore
Bright strawberry red, vibrant in colour crystal clear and almost translucent … shines in the glass, it’s a happy wine.
This is nose of the night so far. Absolutely stunning nose, one of those you can smell all night and never get bored, Constantly revealing something different. Red rope liquorice, rose petals, rose potpourri, strawberries, redcurrants, musk sticks, aniseed, and a white stone quartz type of mineral, wild fennel stalks…. Wowee
On the palate it totally and completely replicates the nose, so much bright red fruit, some tarriness but its only just medium body. Light red fruits, the altitude really does wonders for this variety Explosive fruits, more quartz and some talc notes, dry and tannic but this is one you don’t need food with, it’s a great wine with or without food. Dusty tannin, dry and just wonderful. More red liquorice, red roses and dried roses. Length for hours….. as I write this I can still tase it. Easily wine of the night, hand down. Perfect balance and I don’t think even near its peak. Maybe another few years but will hold for another 5+ easily. Just never leave AR PEPE too long either. When they are old, they are very old.
Wine # 4 - 2010 E.Pira Chiara Boschis Cannubi Barolo
Browing in colour, horribly Ox’d. Smells like an oxidised tawny
Didn’t even taste it, straight in the bin.
Wine # 5 - 2019 AR PEPE Inferno Fiamme Antiche Valtellina Superiore
Darker red cherry, very clear – can see the table underneath. Looks young and bright im thinking 2016 or younger just on the colour. The nose has this dark minerality about it, charcoal/coal type thing. Darker fruit in here too, black cherry, some very slight blackberry but not jammy, this is very dry and savoury. Tannin profile is quite something, dusty and fine, but again drying tannins. Leaves the mouth dry which is an experience. No bitterness, the fruit is sweet yet the wine savoury, acid perfect here. Liquorice, fennel and some regional herb notes (sage as well maybe) – wonderful balance but needs a few more years to really show its best. Wonderful length – easy buy recommendation
Winer # 6 - 2000 Platinetti Ghemme Vigna Ronco Maso
Nice colour, clear and only just starting to brown / lose that red colour. You can see this has some age on it. Nose is quite muted, only the faintest hint of strawberry fruit – not revealing much at all.
In the mouth there is a metallic rusty note I cant get past, for me its quite pronounced. Copper/metal – no. Tipped out.
Worlds smallest cork – which failed – and also why I don’t buy Platinetti
Wine # 7 (Backup) - 2013 Elvio Cogno Ravera Barolo
Popped and poured as this was the final red of the evening, so wasn’t given a proper chance. Thems the breaks with corks. Nice dark red cherry cola type colour. Lovely fruity nose, powerful fruits too, really fills the senses. Lots of pretty red & purples fruits. Blueberry, blackberry but on the lighter side, stewed strawberry and a cranberry type acidity. I think this is either a Barolo or Barbaresco – just has that Nebbiolo edge to it the other wines differentiate from. Tar liquorice, some very slight orange peel, aniseed and lavender/rosemary florals. Good wine
(Finisher) - 2020 Pieropan Le Colombare Recioto di Soave Classico
Honey gold in colour, a beautiful and enticing colour. Like a golden sunset over the horizon. Nose is equally as intoxicating. Guava, grilled pineapple, papaya fruits and some banana leaf… wowee you can smell this and never get board. I cant put my finger on the variety though, its not sauternes and nor is it an Australian sticky…… hmmmm
In the mouth has this wild honey, butterscotch thing going on. Some straw / hay notes as well which is really interesting. The texture is something else, so silky and kind of like olive oil texture, its wonderful and coats the mouth in this sweet yet not sticky or sickly. This is a perfectly balanced wine with the acid being precisely judged to give it the spine and carry the whole wine. I cannot get over this sensational guava nose. Big buy recommendation
What a wonderful end to a very educational night. AR PEPE top notch producer - Just drink in the medium term.
Theme was Nebbiolo from Northern Italy
All wines served blind
Starter - NV Debortoli Sparkling Nebbiolo ‘Fizz’
Just a waiting wine, apparently on theme, but I cant see how. Slight copper blush to this wine, very slight peachy colour. Nose has some phenolics, and you can smell the sweet dosage in there, or that may be sweet fruit but I think its been added. Nose has some milky solids as well, not cheesy, but milky nose.
Grapes are from Yarra Valley estate plantings which is really interesting, apparently trying to follow the hugely successful Cantina Delsignore Metodo Classico Extra Brut, but its not anywhere near that quality or complexity. This is a simple quaffing wine. Nice mousse, easy drinking style and lighter in stye I didn’t pick it as a nebb, thought it may have been a sparkling gris left on skins or something. Not enough tannic grip for a neb, not enough strawberry / cherry notes either (young vines perhaps?) lacking fruit complexity and its too sweet for my liking. Needs to be drier, lower dosage, more structure. However it’s a nice easy drink, and for the $$ its actually amazing value.
Wine # 1 - 2007 AR PEPE Sassella Vigna Regina Riserva Valtellina Superiore
Brick red, hints of brown in there and some blurring. This looks old, well over 15 years just on whats in the glass. Nose has some slight raspberries and red rose petal florals, not a lot of oak and maybe just a hint of oxidation… but not overpowering or distracting, just there.
In the mouth this is actually past it for my tastes, lots of secondary / tertiary notes old leather, brown earth , some coal and darker minerals, iron like filings type thing and some black granite stone.
Good length, well balanced and the tannin is soft and integrated, just not my style.
Never been that impressed with an old AR PEPE. I think their perfect drinking window is 10ish years.
Wine # 2 - 2017 Antoniolo San Francesco Gattinara Riserva
Dark red cherry in colour, very clear no blurring and no browning. What a stunning colour, still
Bright and vibrant, has a shine to it.
Nose has some purple florals mainly lavender and violets, there is tar in there too which I love in Nebs, but there is this mushroom compost pong on the nose too, it’s a pongy nose but it blows off. Some pine forest and wet earth.
On the palate the tannin is super chewy, it’s very good tannin, not dry, not dusty but chewy. Acid is higher than I want it to be and throwing the wine out of balance at the moment. It looks young still and very primary but its has all the bones of a long lasting wine. Great length, very good fruit
More tar, black cherry, end of season ripe strawberry fruits with a hint of purple berries as well. Good wine, look at it again in 5 years as it should be drinking very nicely then.
Wine # 3 - 2016 AR PEPE Grumello Buon Consiglio Riserva Valtellina Superiore
Bright strawberry red, vibrant in colour crystal clear and almost translucent … shines in the glass, it’s a happy wine.
This is nose of the night so far. Absolutely stunning nose, one of those you can smell all night and never get bored, Constantly revealing something different. Red rope liquorice, rose petals, rose potpourri, strawberries, redcurrants, musk sticks, aniseed, and a white stone quartz type of mineral, wild fennel stalks…. Wowee
On the palate it totally and completely replicates the nose, so much bright red fruit, some tarriness but its only just medium body. Light red fruits, the altitude really does wonders for this variety Explosive fruits, more quartz and some talc notes, dry and tannic but this is one you don’t need food with, it’s a great wine with or without food. Dusty tannin, dry and just wonderful. More red liquorice, red roses and dried roses. Length for hours….. as I write this I can still tase it. Easily wine of the night, hand down. Perfect balance and I don’t think even near its peak. Maybe another few years but will hold for another 5+ easily. Just never leave AR PEPE too long either. When they are old, they are very old.
Wine # 4 - 2010 E.Pira Chiara Boschis Cannubi Barolo
Browing in colour, horribly Ox’d. Smells like an oxidised tawny
Didn’t even taste it, straight in the bin.
Wine # 5 - 2019 AR PEPE Inferno Fiamme Antiche Valtellina Superiore
Darker red cherry, very clear – can see the table underneath. Looks young and bright im thinking 2016 or younger just on the colour. The nose has this dark minerality about it, charcoal/coal type thing. Darker fruit in here too, black cherry, some very slight blackberry but not jammy, this is very dry and savoury. Tannin profile is quite something, dusty and fine, but again drying tannins. Leaves the mouth dry which is an experience. No bitterness, the fruit is sweet yet the wine savoury, acid perfect here. Liquorice, fennel and some regional herb notes (sage as well maybe) – wonderful balance but needs a few more years to really show its best. Wonderful length – easy buy recommendation
Winer # 6 - 2000 Platinetti Ghemme Vigna Ronco Maso
Nice colour, clear and only just starting to brown / lose that red colour. You can see this has some age on it. Nose is quite muted, only the faintest hint of strawberry fruit – not revealing much at all.
In the mouth there is a metallic rusty note I cant get past, for me its quite pronounced. Copper/metal – no. Tipped out.
Worlds smallest cork – which failed – and also why I don’t buy Platinetti
Wine # 7 (Backup) - 2013 Elvio Cogno Ravera Barolo
Popped and poured as this was the final red of the evening, so wasn’t given a proper chance. Thems the breaks with corks. Nice dark red cherry cola type colour. Lovely fruity nose, powerful fruits too, really fills the senses. Lots of pretty red & purples fruits. Blueberry, blackberry but on the lighter side, stewed strawberry and a cranberry type acidity. I think this is either a Barolo or Barbaresco – just has that Nebbiolo edge to it the other wines differentiate from. Tar liquorice, some very slight orange peel, aniseed and lavender/rosemary florals. Good wine
(Finisher) - 2020 Pieropan Le Colombare Recioto di Soave Classico
Honey gold in colour, a beautiful and enticing colour. Like a golden sunset over the horizon. Nose is equally as intoxicating. Guava, grilled pineapple, papaya fruits and some banana leaf… wowee you can smell this and never get board. I cant put my finger on the variety though, its not sauternes and nor is it an Australian sticky…… hmmmm
In the mouth has this wild honey, butterscotch thing going on. Some straw / hay notes as well which is really interesting. The texture is something else, so silky and kind of like olive oil texture, its wonderful and coats the mouth in this sweet yet not sticky or sickly. This is a perfectly balanced wine with the acid being precisely judged to give it the spine and carry the whole wine. I cannot get over this sensational guava nose. Big buy recommendation
What a wonderful end to a very educational night. AR PEPE top notch producer - Just drink in the medium term.
Re: Right, what are we/you drinking now .. tonight
Recent wines.
Dowie Doole 2017 The Architect McLaren Vale Cabernet Sauvignon. Quite typical MV black fruits, dark chocolate etc. A bit too much oak but all in all a lovely wine. MV seems to have dodge a bullet in the generally average 2017 vintage in SA.
Schild Estate 2021 Three Springs Barossa Shiraz. First bottle. Was expecting more but maybe a bit young. Good potential
Corryton Burge 2019 Barossa Cabernet Sauvignon. I think the fruit comes from Eden Valley. Really nice drop and should develop more
.
Ellysian Springs 2023 Adelaide Hills Pinot Noir. I'm no expert on Pinor Noir but I did liked this.
Dowie Doole 2017 The Architect McLaren Vale Cabernet Sauvignon. Quite typical MV black fruits, dark chocolate etc. A bit too much oak but all in all a lovely wine. MV seems to have dodge a bullet in the generally average 2017 vintage in SA.
Schild Estate 2021 Three Springs Barossa Shiraz. First bottle. Was expecting more but maybe a bit young. Good potential
Corryton Burge 2019 Barossa Cabernet Sauvignon. I think the fruit comes from Eden Valley. Really nice drop and should develop more
.
Ellysian Springs 2023 Adelaide Hills Pinot Noir. I'm no expert on Pinor Noir but I did liked this.
Your worst game of golf is better than your best day at work
Re: Right, what are we/you drinking now .. tonight
A wine event at the end of October
Theme was: "Pre – 2000 Vintages"
(ie anything before the 2000 vintage)
(Starter) – 1994 Seppelt Show Sparkling Shiraz
Disgorged in 2008 which means it was 14 years old before disgorging! WOW
Deep dark brick red in colour, some very slight browning starting to creep in, but geeze that mousse is still there! Tiny cloud like bubbles, soft and supple. Nose has some wonderful perfume, sweet black fruit, hint of white pepper, liquorice, wet earth, mushroom notes.
On the palate has an old chesterfield leather and cigar box oak/wood. Dried Tobacco, more blackberry and blueberry, touch of blue plum as well… silky texture, the bubbles do dissipate with time, but the wine doesn’t. This is a wonderful expression of classic Australian sparkling shiraz. Dosage perfect not sweet, yet adds a x factor. The weight of this wine is impressive, length for days. Love this wine.
Wine # 1 – 1999 Paul Anheuser Schlossbockelheimer Felsenberg Spätlese Riesling
Honey gold in colour, deep gold to the core. Nose has some super complexity, lots going on. Slivered almonds, marmalade, mandarin peel, waxy notes, white orchard florals….. wow
I cant get over the viscosity here, its so oily and waxy all at the same time. Not a honey wax more like candle wax. Super interesting wine to analyse. In the mouth there is a big camphor note, fruit weight is something different as well. More marmalade and peel on the palate, touch of candied lemon/lime, drinks really nice, but don’t hold any longer. Drink now its not getting better and I think may just be starting its slow decent down.
Regardless, fascinating and thought provoking wine.
Wine # 2 - 1998 Chateau de Fonsalette Cotes du rhone Reserve
Super light cherry red, very clear, very youthful in its colour. No signs of browning or bricking.
Nose is off-putting though, smells of burnt rubber, burnt tar.
There is a lot of alcohol heat in here, it’s a hot smell. Dead fruit, lots of tannin. Spiky and piercing acid
Its well past it, Dead – tipped out
Wine # 3 – 1990 Chateau Lascombes Margaux
Lovely colour here, translucent and clear, red cherry but no blurring.
However, that’s where the fun ended. Nose is ALL Brett. He came to ruin the party and man did he do it in style. Frank the tank type ruining (IFKYK). Barnyard, mousy and horse hair. Old world, old wine - unclean.
Others drank it and said its not as bad as I think, I reluctantly had a small sip. Yes it is slightly better than the nose, some old leather, tobacco and soft fruit, all tertiary/secondary notes, but its still not that enjoyable. I tipped the rest out and left for the others. Im not as sensitive to brett as others, yet this was still too much for me.
Wine # 4 – 1995 Moss Wood Cabernet Sauvignon
Now this was the most subjective and topical wine of the night. Arguments broke out, heated discussions were had, all for naught really – and only two members of the group (myself included) got this right.
As all wines are tasted and served blind, it forces you to look at the wine in the glass. You have no idea where its from or what it is. You need to use your skills and experience to delve deep into all the facets of whats in the glass, what is being presented to you. All members (apart from two) thought this as a shiraz - and thats how it started
Deep dark red, almost purple/black but it does still have a tinge of red in there, wonderful colour. Still has a brightness and shine to it, doesn’t look 25+ years old. Old youth and exciting.
Nose has all those archetypal Bordeaux notes, oak, pencil shavings, cigar box, some mint/spearmint and lavender/violet florals – all leap out of the glass. Im immediately in cabernet territory, don’t think it’s a blend, although this is where my luck runs out, I think it’s a Bordeaux where the other member who picked it as cab, said Australian. Even when you are right, you are still wrong!
Palate is just as stunning. More lavender, touch of spice, peppermint, capsicum, liquorice, hoisin sauce and oyster sauce richness.
This has everything. Depth, power, length, texture, oak, acid, fruit…. Explosive.
Some blackcurrant type fruit still, this is so youthful, so young. Impossible to think what this was like on release – surely undrinkable. Superstar wine, long life ahead (cork permitting) full of vibrancy.
Wine of the night so far – others were still upset and still believed it to be a shiraz.
Astonishing wine and i loved it
Wine # 5 – 1994 Mount Mary Quintet Cabernets
Another wonderful colour, cherry red, only the slightest blurring and just a very small touch of brown creeping in. Still red though. Nose has a mix of Bordeaux and burgundy characters. Its ultra fine, delicate, soft and has a finesse about it (like an old burg), but then there is a touch of Bordeaux fruit as well. Nose has a touch of capsicum, old leather, earth, mushroom and redcurrants.
However there is a burnt rubber note starting to come through, and its unpleasant.
Gets more pronounced the longer its in the glass. You can still see the oak and fruit, but its being spoiled by that rubber.
Drink up if you have any left. Decant for sediment only and consume early after opening.
Wine # 6 – 1996 Bests Thompson Family Shiraz
Timeless colour, ageless. Pure dark purple, dense colour all the way to the rim. No blurring or bricking at all. Sweet nose, very sweet fruit, ripe and new world fruit.
Palate has some cola and Dr Pepper cherry/cola notes. Lots of spice, white pepper, vanilla oak and blackberries. Dark plum, blackcurrants, more cherry cola, that fruit sweetness is stunning yet not stewed or overripe. Australian great western shiraz at its peak. Long life still ahead, good wine.
Wine # 7 - 1998 Seppelt Great Western Vineyards Reserve Shiraz
Deep, dark purple, tinge of red and a black core. Again no blurring or bricking, these
Wines are timeless and defy their age. Nose I pick as Australian, but possibly a Cabernet Shiraz, has a bit of both.
Eucalyptus, liquorice, black olive, dark chocolate Mocha and coffee grounds.
Rich palate, almost port like in the mouth. Over ripe fruit and raisin fruit. Rich fruit but sadly more port/tawny like. Good tannin and acid, but I feel its heading down hill on this bottle. Its ok
Wine # 8 (Backup) - 1998 Seppelt Great Western Vineyards Reserve Shiraz
Another wonderful colour, bright but black. Deep dark purple rim, its dense just looking at it.
Nose again has a familiarity about it, sweet dark fruits, pepper spice, however there is a VA lift on the nose, varnish. It does feel old.
Oak, tar and some slight burnt rubber on the palate. Again a touch of dried raisin fruit, rich and ripe – probably overripe fruit, hot year maybe? Dry year?
Camphor at the end, good length and balance. Again this is just ok, but in context, a good old Australian shiraz. Drink now if you have any, and bring backups.
Wine # 9 - 1998 Wynns Coonawarra Michael Shiraz
Another amazing colour, same as the others tonight. Deep dark red, has a brightness and shine to it, looks young.
Wonderful nose, eucalypt, mint, spice and terracotta/red earth. As those before it, very sweet fruit but black pepper this time, dark plum, espresso coffee, blackberry. This really is a youthful wine, some oak on the nose. Palate is very similar, lots of perfectly ripe black fruits, vanilla oak, black/dark spices and black pepper, mocha and plum. Great length, supporting tannin. Balance is impeccable, again such a young wine, integrated well. I thought this could be an oak monster, but no – that supporting structure and powerful fruits has swallowed the oak in full. Amazing wine.
Some thought it lacked complexity. I disagreed and others thought it a great wine.
Clearly a polarising variety, style and region.
Wine # 10 – 1996 Wynns Coonawarra John Riddoch Cabernet Sauvignon
Corked – TCA – typical Wynns 90’s corks – it’s a complete lottery
Wine # 11 (Backup) – 1998 Bowen Estate Ampelon Coonawarra Shiraz
Isnt this another Australian treat, very different as well, but you can tell this is a Coonawarra wine.
As this was a backup, it was popped and poured. No decant for sediment, so probably wasnt given the best start.
Purple in colour, with a lighter purple rim. Nose is a great example of older Coonawarra.
Red earth nose, terracotta dust, raspberry, blue plum, black cherry too, some cracked black pepper, and toasted peppercorns. Violets and lavender, rosemary and twiggy oak with a hint of vanilla.
More red purple fruit on the palate, some mocha and coffee grind notes, more pepper but again lots of red earth… Coonawarra red soil. If you know you know.
Ampelon only made once ever – Single Vineyard – Unicorn wine.
Drink now though – its not getting better.
Wine # 12- 1964 Morris ‘Mia Mia’ Rutherglen Vintage Port
Black with red tinges, tiny bit of browning.
Nose has black tea, espresso coffee, sweetness of fruit, that spirit is perfect, its not burning the nose, its not imparting a dirty or unclean note, it’s exactly what it should be.
On the palate those dark black fruits are powerful, intense and perfectly ripe. Red rope liquorice, more mocha, spice of cinnamon, Chinese 5 spice and star anise. A touch of caramel oak adds some wonderful notes to an amazing Australian treasure. Balance perfect, spirit integrated and length just stunning. Truly a wine of greatness. Its sad so few people drink these anymore, its even sadder fewer producers make them – I understand why tragically.
This over 60 years old, will live another 60.
Interesting evening, however some wonderful wines presented.
Theme was: "Pre – 2000 Vintages"
(ie anything before the 2000 vintage)
(Starter) – 1994 Seppelt Show Sparkling Shiraz
Disgorged in 2008 which means it was 14 years old before disgorging! WOW
Deep dark brick red in colour, some very slight browning starting to creep in, but geeze that mousse is still there! Tiny cloud like bubbles, soft and supple. Nose has some wonderful perfume, sweet black fruit, hint of white pepper, liquorice, wet earth, mushroom notes.
On the palate has an old chesterfield leather and cigar box oak/wood. Dried Tobacco, more blackberry and blueberry, touch of blue plum as well… silky texture, the bubbles do dissipate with time, but the wine doesn’t. This is a wonderful expression of classic Australian sparkling shiraz. Dosage perfect not sweet, yet adds a x factor. The weight of this wine is impressive, length for days. Love this wine.
Wine # 1 – 1999 Paul Anheuser Schlossbockelheimer Felsenberg Spätlese Riesling
Honey gold in colour, deep gold to the core. Nose has some super complexity, lots going on. Slivered almonds, marmalade, mandarin peel, waxy notes, white orchard florals….. wow
I cant get over the viscosity here, its so oily and waxy all at the same time. Not a honey wax more like candle wax. Super interesting wine to analyse. In the mouth there is a big camphor note, fruit weight is something different as well. More marmalade and peel on the palate, touch of candied lemon/lime, drinks really nice, but don’t hold any longer. Drink now its not getting better and I think may just be starting its slow decent down.
Regardless, fascinating and thought provoking wine.
Wine # 2 - 1998 Chateau de Fonsalette Cotes du rhone Reserve
Super light cherry red, very clear, very youthful in its colour. No signs of browning or bricking.
Nose is off-putting though, smells of burnt rubber, burnt tar.
There is a lot of alcohol heat in here, it’s a hot smell. Dead fruit, lots of tannin. Spiky and piercing acid
Its well past it, Dead – tipped out
Wine # 3 – 1990 Chateau Lascombes Margaux
Lovely colour here, translucent and clear, red cherry but no blurring.
However, that’s where the fun ended. Nose is ALL Brett. He came to ruin the party and man did he do it in style. Frank the tank type ruining (IFKYK). Barnyard, mousy and horse hair. Old world, old wine - unclean.
Others drank it and said its not as bad as I think, I reluctantly had a small sip. Yes it is slightly better than the nose, some old leather, tobacco and soft fruit, all tertiary/secondary notes, but its still not that enjoyable. I tipped the rest out and left for the others. Im not as sensitive to brett as others, yet this was still too much for me.
Wine # 4 – 1995 Moss Wood Cabernet Sauvignon
Now this was the most subjective and topical wine of the night. Arguments broke out, heated discussions were had, all for naught really – and only two members of the group (myself included) got this right.
As all wines are tasted and served blind, it forces you to look at the wine in the glass. You have no idea where its from or what it is. You need to use your skills and experience to delve deep into all the facets of whats in the glass, what is being presented to you. All members (apart from two) thought this as a shiraz - and thats how it started
Deep dark red, almost purple/black but it does still have a tinge of red in there, wonderful colour. Still has a brightness and shine to it, doesn’t look 25+ years old. Old youth and exciting.
Nose has all those archetypal Bordeaux notes, oak, pencil shavings, cigar box, some mint/spearmint and lavender/violet florals – all leap out of the glass. Im immediately in cabernet territory, don’t think it’s a blend, although this is where my luck runs out, I think it’s a Bordeaux where the other member who picked it as cab, said Australian. Even when you are right, you are still wrong!
Palate is just as stunning. More lavender, touch of spice, peppermint, capsicum, liquorice, hoisin sauce and oyster sauce richness.
This has everything. Depth, power, length, texture, oak, acid, fruit…. Explosive.
Some blackcurrant type fruit still, this is so youthful, so young. Impossible to think what this was like on release – surely undrinkable. Superstar wine, long life ahead (cork permitting) full of vibrancy.
Wine of the night so far – others were still upset and still believed it to be a shiraz.
Astonishing wine and i loved it
Wine # 5 – 1994 Mount Mary Quintet Cabernets
Another wonderful colour, cherry red, only the slightest blurring and just a very small touch of brown creeping in. Still red though. Nose has a mix of Bordeaux and burgundy characters. Its ultra fine, delicate, soft and has a finesse about it (like an old burg), but then there is a touch of Bordeaux fruit as well. Nose has a touch of capsicum, old leather, earth, mushroom and redcurrants.
However there is a burnt rubber note starting to come through, and its unpleasant.
Gets more pronounced the longer its in the glass. You can still see the oak and fruit, but its being spoiled by that rubber.
Drink up if you have any left. Decant for sediment only and consume early after opening.
Wine # 6 – 1996 Bests Thompson Family Shiraz
Timeless colour, ageless. Pure dark purple, dense colour all the way to the rim. No blurring or bricking at all. Sweet nose, very sweet fruit, ripe and new world fruit.
Palate has some cola and Dr Pepper cherry/cola notes. Lots of spice, white pepper, vanilla oak and blackberries. Dark plum, blackcurrants, more cherry cola, that fruit sweetness is stunning yet not stewed or overripe. Australian great western shiraz at its peak. Long life still ahead, good wine.
Wine # 7 - 1998 Seppelt Great Western Vineyards Reserve Shiraz
Deep, dark purple, tinge of red and a black core. Again no blurring or bricking, these
Wines are timeless and defy their age. Nose I pick as Australian, but possibly a Cabernet Shiraz, has a bit of both.
Eucalyptus, liquorice, black olive, dark chocolate Mocha and coffee grounds.
Rich palate, almost port like in the mouth. Over ripe fruit and raisin fruit. Rich fruit but sadly more port/tawny like. Good tannin and acid, but I feel its heading down hill on this bottle. Its ok
Wine # 8 (Backup) - 1998 Seppelt Great Western Vineyards Reserve Shiraz
Another wonderful colour, bright but black. Deep dark purple rim, its dense just looking at it.
Nose again has a familiarity about it, sweet dark fruits, pepper spice, however there is a VA lift on the nose, varnish. It does feel old.
Oak, tar and some slight burnt rubber on the palate. Again a touch of dried raisin fruit, rich and ripe – probably overripe fruit, hot year maybe? Dry year?
Camphor at the end, good length and balance. Again this is just ok, but in context, a good old Australian shiraz. Drink now if you have any, and bring backups.
Wine # 9 - 1998 Wynns Coonawarra Michael Shiraz
Another amazing colour, same as the others tonight. Deep dark red, has a brightness and shine to it, looks young.
Wonderful nose, eucalypt, mint, spice and terracotta/red earth. As those before it, very sweet fruit but black pepper this time, dark plum, espresso coffee, blackberry. This really is a youthful wine, some oak on the nose. Palate is very similar, lots of perfectly ripe black fruits, vanilla oak, black/dark spices and black pepper, mocha and plum. Great length, supporting tannin. Balance is impeccable, again such a young wine, integrated well. I thought this could be an oak monster, but no – that supporting structure and powerful fruits has swallowed the oak in full. Amazing wine.
Some thought it lacked complexity. I disagreed and others thought it a great wine.
Clearly a polarising variety, style and region.
Wine # 10 – 1996 Wynns Coonawarra John Riddoch Cabernet Sauvignon
Corked – TCA – typical Wynns 90’s corks – it’s a complete lottery
Wine # 11 (Backup) – 1998 Bowen Estate Ampelon Coonawarra Shiraz
Isnt this another Australian treat, very different as well, but you can tell this is a Coonawarra wine.
As this was a backup, it was popped and poured. No decant for sediment, so probably wasnt given the best start.
Purple in colour, with a lighter purple rim. Nose is a great example of older Coonawarra.
Red earth nose, terracotta dust, raspberry, blue plum, black cherry too, some cracked black pepper, and toasted peppercorns. Violets and lavender, rosemary and twiggy oak with a hint of vanilla.
More red purple fruit on the palate, some mocha and coffee grind notes, more pepper but again lots of red earth… Coonawarra red soil. If you know you know.
Ampelon only made once ever – Single Vineyard – Unicorn wine.
Drink now though – its not getting better.
Wine # 12- 1964 Morris ‘Mia Mia’ Rutherglen Vintage Port
Black with red tinges, tiny bit of browning.
Nose has black tea, espresso coffee, sweetness of fruit, that spirit is perfect, its not burning the nose, its not imparting a dirty or unclean note, it’s exactly what it should be.
On the palate those dark black fruits are powerful, intense and perfectly ripe. Red rope liquorice, more mocha, spice of cinnamon, Chinese 5 spice and star anise. A touch of caramel oak adds some wonderful notes to an amazing Australian treasure. Balance perfect, spirit integrated and length just stunning. Truly a wine of greatness. Its sad so few people drink these anymore, its even sadder fewer producers make them – I understand why tragically.
This over 60 years old, will live another 60.
Interesting evening, however some wonderful wines presented.
Re: Right, what are we/you drinking now .. tonight
Rossco, average is back up...just in time for my attendance at the Test tomorrow....you might be a good omen!
Only wines 1, 2 and 3 not in the cellar.
Thanks so much for the all the notes on the Quintet, Seppelts and the Coonawarra's
I have had long discussions with Emma Bowen Re the Ampelon...purchased a dozen on release, have had 2-3 I think.
It was just a case of the planets aligning after tasting a few barrels, the unicorn arrived.
Funnily enough there has been rejuvenation of the Shiraz vineyards and all recent vines are from the Ampelon Clone, so I guess there's a little bit in each bottle now. If there was ever a time to make another one, 2021 or 2022 would fit the bill. I tried the 2024s from the barrel, they are and will be superb. Emma just smiles, Ampelon was a one off.
Thanks for the notes and have a good Christmas. Having an 2008 SSSS next week, will need to dig out the sixer of 1994s...I've not tried one...yet!
Cheers Craig
Only wines 1, 2 and 3 not in the cellar.
Thanks so much for the all the notes on the Quintet, Seppelts and the Coonawarra's
I have had long discussions with Emma Bowen Re the Ampelon...purchased a dozen on release, have had 2-3 I think.
It was just a case of the planets aligning after tasting a few barrels, the unicorn arrived.
Funnily enough there has been rejuvenation of the Shiraz vineyards and all recent vines are from the Ampelon Clone, so I guess there's a little bit in each bottle now. If there was ever a time to make another one, 2021 or 2022 would fit the bill. I tried the 2024s from the barrel, they are and will be superb. Emma just smiles, Ampelon was a one off.
Thanks for the notes and have a good Christmas. Having an 2008 SSSS next week, will need to dig out the sixer of 1994s...I've not tried one...yet!
Cheers Craig
Tomorrow will be a good day
-
ticklenow1
- Posts: 1150
- Joined: Tue Aug 31, 2010 3:50 pm
- Location: Gold Coast
Re: Right, what are we/you drinking now .. tonight
Great to hear the '94 Seppelt Show Reserve is still kicking, I have 3 bottles and will take one to our next Brisbane offline. I also have '04, '08 and '12. Wonder if 4 bottles of Sparkling Shiraz would be too much for a vertical....
If you had to choose between drinking great wine or winning Lotto, which would you choose - Red or White?
-
Mike Hawkins
- Posts: 2802
- Joined: Fri Aug 29, 2003 9:39 am
Re: Right, what are we/you drinking now .. tonight
I have all those, but thought the 12 was quite pedestrian in comparisonticklenow1 wrote: ↑Tue Dec 16, 2025 6:07 pm Great to hear the '94 Seppelt Show Reserve is still kicking, I have 3 bottles and will take one to our next Brisbane offline. I also have '04, '08 and '12. Wonder if 4 bottles of Sparkling Shiraz would be too much for a vertical....
-
Mike Hawkins
- Posts: 2802
- Joined: Fri Aug 29, 2003 9:39 am
Re: Right, what are we/you drinking now .. tonight
1990 Penfolds Bin 90a. I normally rave about this wine, having had it 20+ times. Sadly this and the last one were good but not great. It came across as a typical Coonawarra Cabernet… lots of eucalyptus, mint and cedar… but without many of the normal characteristics I get from Barossa Shiraz from the vintage. It pleasingly had immense length and elegance. I just wanted some Shiraz fleshiness to balance out the cab characters
2005 Pontet Canet… still pretty primary and tannic, but will be excellent in time.
2010 Ornellaia…. Bit of a Letdown to be honest. If it was served blind I would have thought it was a supermarket wine. No wow factor or complexity.Hopefully just a dud as my mate has eleven more.
2001 Barry Armagh… quite ripe, but didn’t get the alcohol normally present in wines from the vintage. Just taking on some secondary characteristics. Enjoyable.
2004 Dom Perignon…. Time is proving my assertion that 04 is the most underrrated champagne vintage of the past forty years to be correct. There are some cracking wines from the vintage at all price points, and some surpass their 02 and 08 brethren. As for the DP, it is all peaches and creams and almonds. Lovely acid balance and length. Will improve for another decade. Drink while you wait for 02,08 and 12 to reach their apogee.
2005 Pontet Canet… still pretty primary and tannic, but will be excellent in time.
2010 Ornellaia…. Bit of a Letdown to be honest. If it was served blind I would have thought it was a supermarket wine. No wow factor or complexity.Hopefully just a dud as my mate has eleven more.
2001 Barry Armagh… quite ripe, but didn’t get the alcohol normally present in wines from the vintage. Just taking on some secondary characteristics. Enjoyable.
2004 Dom Perignon…. Time is proving my assertion that 04 is the most underrrated champagne vintage of the past forty years to be correct. There are some cracking wines from the vintage at all price points, and some surpass their 02 and 08 brethren. As for the DP, it is all peaches and creams and almonds. Lovely acid balance and length. Will improve for another decade. Drink while you wait for 02,08 and 12 to reach their apogee.
Re: Right, what are we/you drinking now .. tonight
Don’t be in a big hurry to drink all those old Penfolds and Seppelt wines.
You might not see the likes of them again.
So I watched the TWE update webcast yesterday.
I am unimpressed.
Guessing the market is too. Came out of the trading halt and SP fell to $4.57 and ended the day on $4.98.
New CEO Sam Fischer is basically a glorified supply manager. Rabbiting on about depletions and efficiency in supply chain. His expertise is actually in the spirits industry in Asian markets.
No idea about the Australian wine industry. All he talked about was Penfolds in China and Franks Family & DAOU in USA.
Penfolds has run into trouble with the ban on banquets, parallel imports and the grey market. In other words, they have no idea where their wines end up or who is making money on it.
The distributor issue in the USA is a continuing saga. They paid over $1b for each of Franks Family & DAOU. They expect first half EBITS of just $40m in 2026. What a lousy investment that is.
Also trying to convince us the tariff impact will be only $10m. I guess if they aren’t selling much wine, it will be.
No mention of other US brands Beringer, Stag’s Leap or Bailieu Vineyard.
During the questions, someone said to Sam Fischer the USA has been a graveyard for every Treasury CEO in the past. Really don’t think he understands that.
Only non-US brands mentioned (besides Penfolds) were Matua and 19 Crimes. Really has no interest in the other Australian brands anymore.
Expecting first half EBITS in 2026 to be $225-$235m.
Looking to make $100m in cost reductions.
Numbers don’t add up, that was pointed out to him a few times. Lots of rubbery estimates rather than hard facts.
Targeting $200m for Penfolds, $40m for Treasury Americas and $25m for Treasury Collective. This company is on an emergency drip now.
Leverage and debt is the worry. Blowing out in 2027, obviously to carry them through a period of deteriorating earnings.
Leverage 2.5x instead of 1.5x with debt facility around $600m in each of F28 and F29.
China is a big risk in my opinion. Trump America too. But that’s what Treasury is betting everything on. Like they have their heads in the sand about what has happened to them over the last 3 years.
Madness.
He is talking to Penfolds in January, they will likely cut out some of the current lines. He used the word simplify often.
Also reducing the grape intake, well in Australia anyway. The USA is in the too hard basket apparently.
No doubt with one of the Frank family sitting on the board and collecting big vineyard owner fees, that won’t happen in the USA.
Looks to me like he is going to do the usual run a razor through the company. Ditch more Australian wine brands and sack people.
No real solutions to the existential issue that younger people are not wine drinkers.
There are more write downs coming for sure.
Setting it up for a split, they will sell the US brands back to the yanks and flog Penfolds off to the highest bidder.
No idea what will happen with other Australian brands like Seppelt, Wynns, Leo Buring, Wolf Blass.
You might not see the likes of them again.
So I watched the TWE update webcast yesterday.
I am unimpressed.
Guessing the market is too. Came out of the trading halt and SP fell to $4.57 and ended the day on $4.98.
New CEO Sam Fischer is basically a glorified supply manager. Rabbiting on about depletions and efficiency in supply chain. His expertise is actually in the spirits industry in Asian markets.
No idea about the Australian wine industry. All he talked about was Penfolds in China and Franks Family & DAOU in USA.
Penfolds has run into trouble with the ban on banquets, parallel imports and the grey market. In other words, they have no idea where their wines end up or who is making money on it.
The distributor issue in the USA is a continuing saga. They paid over $1b for each of Franks Family & DAOU. They expect first half EBITS of just $40m in 2026. What a lousy investment that is.
Also trying to convince us the tariff impact will be only $10m. I guess if they aren’t selling much wine, it will be.
No mention of other US brands Beringer, Stag’s Leap or Bailieu Vineyard.
During the questions, someone said to Sam Fischer the USA has been a graveyard for every Treasury CEO in the past. Really don’t think he understands that.
Only non-US brands mentioned (besides Penfolds) were Matua and 19 Crimes. Really has no interest in the other Australian brands anymore.
Expecting first half EBITS in 2026 to be $225-$235m.
Looking to make $100m in cost reductions.
Numbers don’t add up, that was pointed out to him a few times. Lots of rubbery estimates rather than hard facts.
Targeting $200m for Penfolds, $40m for Treasury Americas and $25m for Treasury Collective. This company is on an emergency drip now.
Leverage and debt is the worry. Blowing out in 2027, obviously to carry them through a period of deteriorating earnings.
Leverage 2.5x instead of 1.5x with debt facility around $600m in each of F28 and F29.
China is a big risk in my opinion. Trump America too. But that’s what Treasury is betting everything on. Like they have their heads in the sand about what has happened to them over the last 3 years.
Madness.
He is talking to Penfolds in January, they will likely cut out some of the current lines. He used the word simplify often.
Also reducing the grape intake, well in Australia anyway. The USA is in the too hard basket apparently.
No doubt with one of the Frank family sitting on the board and collecting big vineyard owner fees, that won’t happen in the USA.
Looks to me like he is going to do the usual run a razor through the company. Ditch more Australian wine brands and sack people.
No real solutions to the existential issue that younger people are not wine drinkers.
There are more write downs coming for sure.
Setting it up for a split, they will sell the US brands back to the yanks and flog Penfolds off to the highest bidder.
No idea what will happen with other Australian brands like Seppelt, Wynns, Leo Buring, Wolf Blass.
Re: Right, what are we/you drinking now .. tonight
I hope it's better than that, but fear you're correct.
Both China and the US offer 'potential' for riches, but both with genuine risk of ending up with massive write-offs. The catch is that once they chase the global dream, it's a massive decision to cut back to the traditional core markets. Few CEOs would feel safe enough to sanction such a massive cut in revenue, even if it results in better profitability.
As a simple wine buyer, Wynns still appeals, and Seppelt would if we ever saw it over here. Too many others have been trashed by their brand management. Overall TWE has very much lost its appeal over time, stretching all the way back to the Rosemount reverse takeover of Southcorp.
Both China and the US offer 'potential' for riches, but both with genuine risk of ending up with massive write-offs. The catch is that once they chase the global dream, it's a massive decision to cut back to the traditional core markets. Few CEOs would feel safe enough to sanction such a massive cut in revenue, even if it results in better profitability.
As a simple wine buyer, Wynns still appeals, and Seppelt would if we ever saw it over here. Too many others have been trashed by their brand management. Overall TWE has very much lost its appeal over time, stretching all the way back to the Rosemount reverse takeover of Southcorp.
Re: Right, what are we/you drinking now .. tonight
Thanks Sean...very informative as always.
To be very blunt... Penfolds fucked the domestic market and now karma has kicked in and Penfolds itself is fucked.
Wine retailers have said to me recently that TWE are big enough to shield the losses, but the business is looking very fragile now. I might buy a few shares but $2:50 will be the price.
I have been buying Leo Buring, Seppelt, Wynns, for 40+ years.
Very happy to have Riddoch for $65.
You reap what you sew.
Cheers Craig
To be very blunt... Penfolds fucked the domestic market and now karma has kicked in and Penfolds itself is fucked.
Wine retailers have said to me recently that TWE are big enough to shield the losses, but the business is looking very fragile now. I might buy a few shares but $2:50 will be the price.
I have been buying Leo Buring, Seppelt, Wynns, for 40+ years.
Very happy to have Riddoch for $65.
You reap what you sew.
Cheers Craig
Tomorrow will be a good day