TravisW wrote: ↑Sun Mar 08, 2026 1:46 pm
Carlton supporter here.
The saving grace is that we're also a house of Arsenal supporters. Hoping for the most glorious of seasons: Arsenal to be the premiers and to see Spurs relegated.
I've no DP in the cellar but will have to run out and buy some if that comes to fruition.
Can’t believe I’m saying this… I’d rather Carlton wins than Arsenal!!!
Oh dear Mike, looks like I am going to have to ban you from the forum ...
phillisc wrote: ↑Mon Mar 09, 2026 8:46 am
I turned off at 3/4 time....worst quarter of football in 20 years giving up 12 goals...WTF!!
Apart from Sam Walsh, were is the outside run??
I'm resigned to another very long season,, have a 6 game interstate membership and intend to go to a few games, but bloody hard to keep the faith.
Cheers Craig
And yes life must be tough drinking DP on a Thursday Mike
well, lets be honest.... Sam Walsh is the greatest one-way runner in the history of the game and the Blues dishing out a long term contract to him shows the lack of insight of the modern game. Sounds like Vossie has just come to realise this, hmmmm, a little too late methinks!!!!!
TravisW wrote: ↑Sun Mar 08, 2026 1:46 pm
Carlton supporter here.
The saving grace is that we're also a house of Arsenal supporters. Hoping for the most glorious of seasons: Arsenal to be the premiers and to see Spurs relegated.
I've no DP in the cellar but will have to run out and buy some if that comes to fruition.
Can’t believe I’m saying this… I’d rather Carlton wins than Arsenal!!!
Oh dear Mike, looks like I am going to have to ban you from the forum ...
Add it to the long list of places, things and people I've been banned from!
ticklenow1 wrote: ↑Sun Mar 08, 2026 2:37 pm
Travis, I don’t understand why as an Arsenal supporter you would want Spurs relegated. Then there would be no north London derby. It’s like a few seasons back Everton were in trouble and so many Liverpool supporters wanted them relegated. I didn’t as then there wouldn’t have been two Merseyside derbies a season. I love the passion of those games and the north London derby would be just as passionate for Spuds and Gunners as it is for us.
Fair point. Who doesn't love a good football derby, and it just wouldn't be the same without Spurs twice a year, but after what they did to Big Ange and for the sheer novelty of it, I think I could do without Spurs for one season.
It's been great seeing Sunderland back up for the Tyneside derby again, but sad as a Bournemouth supporter (as well) to see Southampton go down.
Last year we were lucky enough to go to Roma vs Lazio. My goodness me. Unbelievable. A great game, stonking atmosphere and it even had a bench clearing fight in the final seconds of the game.
TravisW wrote: ↑Sun Mar 08, 2026 1:46 pm
Carlton supporter here.
The saving grace is that we're also a house of Arsenal supporters. Hoping for the most glorious of seasons: Arsenal to be the premiers and to see Spurs relegated.
I've no DP in the cellar but will have to run out and buy some if that comes to fruition.
Can’t believe I’m saying this… I’d rather Carlton wins than Arsenal!!!
Oh dear Mike, looks like I am going to have to ban you from the forum ...
As a long standing Carlton supporter myself, I can honestly say he has suffered enough
TravisW wrote: ↑Sun Mar 08, 2026 1:46 pm
Carlton supporter here.
The saving grace is that we're also a house of Arsenal supporters. Hoping for the most glorious of seasons: Arsenal to be the premiers and to see Spurs relegated.
I've no DP in the cellar but will have to run out and buy some if that comes to fruition.
Can’t believe I’m saying this… I’d rather Carlton wins than Arsenal!!!
I’m with you there Mike!
If you had to choose between drinking great wine or winning Lotto, which would you choose - Red or White?
TravisW wrote: ↑Sun Mar 08, 2026 1:46 pm
Carlton supporter here.
The saving grace is that we're also a house of Arsenal supporters. Hoping for the most glorious of seasons: Arsenal to be the premiers and to see Spurs relegated.
I've no DP in the cellar but will have to run out and buy some if that comes to fruition.
Can’t believe I’m saying this… I’d rather Carlton wins than Arsenal!!!
I’m with you there Mike!
I hope you didn’t get up early to watch that dross in Turkey…. Horrendous
Can’t believe I’m saying this… I’d rather Carlton wins than Arsenal!!!
I’m with you there Mike!
I hope you didn’t get up early to watch that dross in Turkey…. Horrendous
Sadly I did. It's getting harder and harder to defend Arne. It's been a very ordinary season. So many really poor performances punctuated by the odd half decent one. I don't think anyone saw how Salah would decline this season. It looks like he's running in quicksand. The loss of Jota obviously was huge and selling Diaz was a huge mistake. Be interesting to see what happens in the off season.
But the tie is not over. Anfield will hopefully lift the lads. YNWA
If you had to choose between drinking great wine or winning Lotto, which would you choose - Red or White?
One of my first wine events of the year. This was late Feb 2026.
Theme was Whites & Sparkling's (from anywhere)
As always, all wines served blind/masked
Wine # 1 (Waiting wine) – 2016 Domaine Parigot ‘Les Vireuils Dessous’ Meursault
Clear Rim, light and pale yellow turning green as well. Looks painfully young. On the nose this has some lovely melon notes, white peach and some preserved lemon. There is lots of oak influence but its not overpowering or distracting….its just there.
Quite powerful fruit, sweet fruit with some great length here…. Feels new world fruit with that sweetness. Has some quite nice texture in there, feels like there is some grape tannin or something giving it some body. Feels 10ish years old on the palate, but looks younger than 5 in the glass, quite remarkable. More white stone fruit and honeydew melon, some vanilla and cinnamon spice to round it off. Nice wine
Wine # 2 – 2008 Champagne Diebolt-Vallois ‘Fleur de Passion’
Yellow peach in colour, looks older in the glass. Red apple, baked apples, some yeasty/bready notes and a leesy/milky nose in there. Very complex nose and it’s a joy to smell, however the bubbles are quite ferocious and are going up my nose, tickling it to almost make me sneeze.
In the mouth the very first sensation you get is the carbonation. Its very bubbly and feels over carbonated. Its quite distracting on the palate as its so intense. I put it aside for a few minutes and give it a swirl.
More apples, some oxidative characters in there too, missing the acid I want to keep things in balance, feels like a sweeter dosage. Good length, but I think it’s a grower champagne, there just isn’t the finesse in here to make it a large house. Feels like a blend as well, more pinot than chardonnay, has a richness and roundness of pinot and the red apples (no strawberry/red fruits though)…. Cant believe it’s a BdB! Astonishing as the acid isn’t there, and I guess 2012. Wrong on all counts! Geeze that was a hard wine to pick. Nice wine regardless, just a little out of balance.
Wine # 3 – NV Champagne Jacquesson Cuvee # 736
Colour is a darker yellow with some copper/peach tinges. Looks like an older sparkling. Similar to the previous wine, this has lots of red apple notes, but this time chalk and quartz minerals, lemon pith and a hint of pink grapefruit.. What a great nose.
On the palate, the dryness hits you immediately and hard. Its like a desert in your mouth, what a very interesting and great start, so individual. More of that preserved lemon/lemon fruits, baked bread, and a richness of those red apple fruits, some oyster brine as well. Oak is there plying a supporting role, feels like a blend (majority chardonnay) but I have been fooled tonight already. Nice length, great mousse, soft and pillow like, perfect acid. Everything in balance.
Wine # 4 – 2015 Jean-Pierre Maldant Corton-Charlemagne Grand Cru
Deep gold in colour, from the rim to the core, still has a shine to it so I’m guessing 10+ years old going by the colour. Quite a muted nose initially, maybe served a bit cold. Warmed up in the glass, has coaxed out some tropical fruit notes, yellow peach, and some rich, rounded oak. Still not as expressive as I would like,
Palate is the same unfortunately, fruit feels a bit clipped and short. It has more of those tropical notes, just ripe pineapple, papaya, hint of banana but its not powerful. Feels like a 1er cru or maybe a good village, that texture though is quite something. Rich and silky, more yellow peach and some macadamia nuts starting to come through. No way I picked this as Coton or a GC. I’m wondering if there was some slight TCA there that clipped the wine? Its only ok.
Very educational wine for me as I didn’t know that Corton only had GC vineyards. Didn’t have the power of a GC, I was in 1er territory and why I didn’t pick correctly
Wine # 5 – NV Champagne Demiere-Ansiot Grand Cru
Lighter in colour than all the previous sparkling’s, bright yellow with some hints of white in there. Lots of lemon and citrus fruits on the nose, very floral, white flowers (maybe jasmine) and orchard flowers. Classic champagne nose with that chalk, talc and oyster shell. Cant be from anywhere else.
Lovely grapefruit acid too, runs the entire length of the wine, front to back. Supporting those citrus fruits perfectly. More white stone minerals, touch of orange zest, green apple, yet the dosage seems sweet, beautiful mousse, light and fluffy. Very long length and I think this is a BdB, this is the classic style of 100% chardonnay (or at the very least a high %). Great wine and an easy buy recommendation
Wine # 6 – 2016 Moorooduc Estate The Moorooduc McIntyre Chardonnay
Deep yellow in the glass, golden core but a lighter yellow almost green rim. Similar to the corton it still has a shine and brightness to it, even if the colour looks more yellow. So again I’m thinking 10ish years old. Some very intense rich and ripe fruit on the nose, cashews, grilled nuts, very light white pepper, baking spices, yellow peaches and some tropical fruit. There is some noticeable oak on the palate, but its needed for the richness and intensity of the fruit. Not GC level but new world style fruit. Sweetness, yet balanced perfectly with acid. Winemaker nailed this balance, its impeccable.
This is very different to the other wines, and im in new world. Citrus, green tropical notes, green papaya, nice use of woody notes that just adds to the wine. Texture is silky and oily, with good length. I thought it was a Geelong/Bannockburn Chardonnay… but it’s the other side of the bay. Only thing is it did feel older than a 2016, so maybe drink within 5 years. Not sure how long it will last.
Wine # 7 – 2017 Daosa Late Disgorged Blanc De Blancs Piccadilly Valley (SA)
Very youthful colour, bright and fresh. Very pale almost white in colour. Looks achingly young.
Nose has some grapefruit and sour lemon to it, citrus and a small hint of white flowers.
It’s a thin wine in texture, almost watery texture, but there is good chalk and some chalky texture but its not champagne. Feels new world. Thin fruit that lacks ripeness and intensity, highly acidic at this stage of its life. Its just lacking fruit, I cant see much of anything in here…. needs another 10 years sleep before you would open the next one. Its ok, but I wouldn’t buy this vintage again. Apparently its seen 8 months on lees in oak and then a further 90 months in bottle…. That’s some serious winemaking that I just cant see.
Wine # 8 – 2007 Tyrrell’s Vat 1 Hunter Valley Semillon
Lovely yellow core moving lighter towards the rim that is almost green. What a beautiful colour, still has a bit of a shine and liveliness to it. Looks 10+ years old. Nose has some grassy notes, a bit of hay and a green herby note, maybe some parsley.
All but one choose old world and believe it to be chardonnay. As this is my wine, I know what it is, but I don’t see chardonnay in here. I cant see it, and the one member who picked new world was right. Tonight is a night of textured wines, and this is no different. Silky and oily wine, with some proper weight behind it. The wine is very powerful and intense, no oak in there though (that I can see), with an almost beeswax and lanolin note in there. But that hay and grass are strong as the green herbs. Not floral but I can see some lime/preserved lime in there too. Length is astonishing and it drinks like a 10 year old wine. Not in any hurry to open and has another decade left. Will it improve? I’m not sure, but its not on the downhill slope at all. Fantastic icon of Australian wine. Easy buy
Wine # 9 (Peter Ferrari) – 2003 Krug Champagne
Pure gold in colour, its deep and dark gold throughout the whole glass. No shine and its not bright, this is an old wine. 20+ easily.
Nose is super complex, hard to write down as every time there is something different. Grilled nuts, cashews, macadamias, preserved orange and preserved lemon, some red and green apples, marmalade / orange rind, some sea spray and chalky minerals.., wowee this is special.
On the palate is just as intense, but there is a slight oxidative character in there too, baked red apple, spices, some almond meal, and oyster shell. A salty/brine note with the length that just goes on and on. Some comment that its over oxidative but I don’t see it, I just see this as a very high quality older champagne from a big house. Mousse is super fine, super soft bubbles and very delicate. They disappear before the glass is finished, but you expect that in a wine this old. Wine moment, glorious and I cant afford it.
Wine # 10 – 2019 Domaine Michel Lafarge Meursault
Probably the lightest colour of all the still wines tonight, light hay, clear rim. Looks young. Nose is slightly muted as well, I’m wondering if its too cold, will warm it up in the glass. Some light tropical notes, pineapple and banana leaf, but its not intense. There are some hazelnuts and some very slight stone mineral effects.
On the palate the wine continues to be muted and light. There is some lemon acidity, pear and a touch of apple. Again its lacking intensity, it’s a bit thin and watery at this stage in life. Feels like a Village wine, couldn’t pick it as Meursault. This was either slightly TCA/Cork effected or just needs more time to come together. Not as impressive as it should be. Its just ok.
Wine # 11 – 2006 Conti Constanti Brunello Di Montalcino
Very old, brick red turning brown but not blurry. Has a slight oxidative note that I’m very sensitive too most of the others don’t see it, but its there. Old vegemite, old oak, leather and earth. No fruit whatsoever on the nose, all secondary and tertiary notes.
Smells like a Brunello with that oak. On the palate is very much the same, no fruit and all secondary characters. More old chesterfield leather, maybe some tobacco, but there is surprisingly star anise and other spices. Old wood, and that vegemite character.
I’m the only one that chooses Brunello, as all the others pick Barolo… I feel like an outsider but I cant see Nebb in there, wrong acid and too much oak. Tannin is all wrong as well, but this is an old wine that has seen better days, so could be anything.
I cant get over the Ox here and tip the rest out. Others think its fine and ok.
Well past it, drink now if you have any more and I wouldn’t buy it.
Wine # 12 – 1998 Jones Winery Vintage Port Rutherglen
Will you just look at that colour! WOW its just so happy to be out of the bottle. Deep, dark red, almost black/dark purple. It looks young and has a shine to it but don’t be fooled, fortified wines age so slowly its painful. So this could be 40 years old and you wouldn’t know it.
Super complex nose, dried dates, Christmas cake, almond meal and marzipan. Black fruits, blackberries, black plum, baking spices, preserved citrus peel.
This can only be an Australian VP. Apart from the colour, anytime I get blackberry I’m in Australia. Sometimes i think maybe McLaren Vale, but this time I’m in Rutherglen.
On the palate, there is more of that super sweet blackberry fruit, blueberry compote, some nice oak, but that spirit is the true unsung hero. Its so clean and seamless. Melts into the wine, its not hot and doesn’t impart any influence other that to say I’m a fortified. Marvelous winemaking and handling of the spirit. More baking spices and a hint of black pepper as well, length for days perfect silky tex. I think its late 70’s to early 80’s but I’m very wrong. These wines are timeless and this will last another 40 years (cork permitting).
100% Shiraz, fortified using local grape spirit, an astonishing quality Australian wine, people need to buy and drink more. Buy, buy, buy.
A couple of us got together in Melbourne and enjoyed a very generous tasting of 2010 Burgundy with a Rockford Black Shiraz courtesy of Con who kindly opened up some treasures from his cellar.
Enjoyed alongside a great lunch at Tzaki (I’m still full).
The 2010 Burgundy included (apologies if my Burgundy novice status shines through as I label them):
Domaine Henri Gouges – Nuits-Saint-Georges 1er Cru “Les Saint-Georges”
Domaine Robert Chevillon – Nuits-Saint-Georges 1er Cru “Les Cailles”
Domaine Jacques-Frédéric Mugnier – Nuits-Saint-Georges 1er Cru “Clos de la Maréchale”
Louis Jadot – Gevrey-Chambertin 1er Cru “Les Cazetiers”
And the Rockford Black Shiraz was a 2005 disgorgment
Finishing with I believe a Talijancich Wines – Solera Blend No.1 Liqueur Muscat (1983 base)
The Burgundies were all to varying degrees Forrest floor noses, the Domaine Jacques-Frédéric Mugnier (Con tell me if I’ve got my
Order wrong) was I think the lightest and brightest fruit profile, more light red cherry and strawberry, while the rest had slightly darker fruit hits amongst the savoury, earthy, notes. All of the wines long, plush but tannic. The Jason the biggest and most powerful example. A genuine experience getting to sample these and a real contrast to a lot of Australian Pinot I have tried.
The Black Shiraz was divine, a lot going on. It’s subtle and complex, fine and soft bubbles, but tannin holding on, mocha, spice, red earth, long finish.
The muscat also incredibly complex, raisins, fruit cake, biscuit, fig, caramel, mouth coating goodness.
Overall, an outstanding tasting topped off by great company putting a few faces to names have been engaging with on here for a while now.
Cheers, Ed
Ps - should’ve done proper photos
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VinoEd wrote: ↑Sun Mar 15, 2026 8:58 am
A couple of us got together in Melbourne and enjoyed a very generous tasting of 2010 Burgundy with a Rockford Black Shiraz courtesy of Con who kindly opened up some treasures from his cellar.
Enjoyed alongside a great lunch at Tzaki (I’m still full).
The 2010 Burgundy included (apologies if my Burgundy novice status shines through as I label them):
Domaine Henri Gouges – Nuits-Saint-Georges 1er Cru “Les Saint-Georges”
Domaine Robert Chevillon – Nuits-Saint-Georges 1er Cru “Les Cailles”
Domaine Jacques-Frédéric Mugnier – Nuits-Saint-Georges 1er Cru “Clos de la Maréchale”
Louis Jadot – Gevrey-Chambertin 1er Cru “Les Cazetiers”
And the Rockford Black Shiraz was a 2005 disgorgment
Finishing with I believe a Talijancich Wines – Solera Blend No.1 Liqueur Muscat (1983 base)
The Burgundies were all to varying degrees Forrest floor noses, the Domaine Jacques-Frédéric Mugnier (Con tell me if I’ve got my
Order wrong) was I think the lightest and brightest fruit profile, more light red cherry and strawberry, while the rest had slightly darker fruit hits amongst the savoury, earthy, notes. All of the wines long, plush but tannic. The Jason the biggest and most powerful example. A genuine experience getting to sample these and a real contrast to a lot of Australian Pinot I have tried.
The Black Shiraz was divine, a lot going on. It’s subtle and complex, fine and soft bubbles, but tannin holding on, mocha, spice, red earth, long finish.
The muscat also incredibly complex, raisins, fruit cake, biscuit, fig, caramel, mouth coating goodness.
Overall, an outstanding tasting topped off by great company putting a few faces to names have been engaging with on here for a while now.
Cheers, Ed
Ps - should’ve done proper photos
A fun tasting. Nice to meet you Ed. Con as generous as always.
2012 Seppelts Show Sparkling Shiraz. Third bottle so far and all have been duds. Not hard to see why it has been heavily discounted. Massive mid palate hole with an underlying bitterness masked by the dosage. This is a label I’ve enjoyed many, many times in decades gone by, but they really whiffed on this vintage.
Mike Hawkins wrote: ↑Sat Mar 21, 2026 7:09 pm
2012 Seppelts Show Sparkling Shiraz. Third bottle so far and all have been duds. Not hard to see why it has been heavily discounted. Massive mid palate hole with an underlying bitterness masked by the dosage. This is a label I’ve enjoyed many, many times in decades gone by, but they really whiffed on this vintage.
Thanks Mike, lucky I did not get involved in the March MW auction.
Mike Hawkins wrote: ↑Sat Mar 21, 2026 7:09 pm
2012 Seppelts Show Sparkling Shiraz. Third bottle so far and all have been duds. Not hard to see why it has been heavily discounted. Massive mid palate hole with an underlying bitterness masked by the dosage. This is a label I’ve enjoyed many, many times in decades gone by, but they really whiffed on this vintage.
Buggar, I have 3 bottles in the cellar. I haven’t had a bad Show reserve in the past, but haven’t tried this one yet. Might have to get a bottle out and give it a go.
If you had to choose between drinking great wine or winning Lotto, which would you choose - Red or White?
Soldera BdM Riserva 2001- the DRC of Sangiovese. They show best after 20 years and this was the first of a case. Bit of a drinking backlog. Cliche but what differentiates this from other top BdM is its Burgundian like nuances. Near perfect wine in length and balance.
I see it’s $2000 a bottle now. Now I’ve had one I probably should sell the rest. Was a great wine watching th footy replay.
Mike Hawkins wrote: ↑Sat Mar 21, 2026 7:09 pm
2012 Seppelts Show Sparkling Shiraz. Third bottle so far and all have been duds. Not hard to see why it has been heavily discounted. Massive mid palate hole with an underlying bitterness masked by the dosage. This is a label I’ve enjoyed many, many times in decades gone by, but they really whiffed on this vintage.
Interestingly, I picked up a sixer of this a couple of years ago... only because of a doozy of a pricing error so hopefully, if it's stuffed no harm done.
I have a sixer of the 1994 long lees version...must get on and start knocking off a heap of wines
Cheers Craig
I had this wine back in Feb 2025. Notes which I have posted here before:
2012 Seppelt Show Reserve Sparkling Shiraz
I love me a good sparkling red. I cant tell you why, its so unique, so different to all other offerings and quintessentially Australian.
Its deep dark red in colour, it has those younger purple edges, with a core of almost black red in colour. The bubbles race to the top of the glass trying to beat one another. Those sweet red & blue fruits leap out of the glass, along with some woody and liquorice notes. On the palate its quite an experience. Those tiny bubbles are like little bursts of happiness. Lots of dark plum and some blueberry fruits, good texture, great balance of acid that supports the wine. It has rich fruits without being overly sweet; it dances that fine line of dry, sweet, oak, fruit, and acid better than the majority of other sparkling reds. Length is very impressive, crown seal means this will probably outlive me.
Very good.
I bought a dozen after trying this and put them way back in the cellar for another 10-15 years
Kangarilla Road Nero D’Avola 21 - McLaren Vale. Cherry colour with bricking. Shows some maturity as well as fruit. Probably drinking this at the right time. Sour cherry, red fruits, earth, mocha and spice with soft tannins. - 6/3/26
Penfolds Max’s Cabernet Sauvignon 22 - Maturation in a mix of oak. Deeply coloured and fragrant. Lots of rich dark berries, plum, and savoury nuances, also a hint of oak, mint and herbs. Full-bodied with reasonable length and firm tannins on the palate. - 13/3/26
St Hallett Faith Shiraz 24 - Barossa Valley. Usually a mix of French and American oak. A deep, lush red-purple colour. Full-bodied, rich and loads of fruit. Blackberry, blue fruits, chocolate and spice with soft tannins. - 15/3/26
Sidewood Shiraz 21 - Picked up an older bottle rather than the current vintage, which is fine with me. Wild yeast and 15 months in French oak that has settled into the wine. Good colour and lots of spice. Nice fruit intensity and fresh acidity. Plums, cherry, earth and smooth tannins. - 17/3/26
Chris Ringland CR Barossa Shiraz 24 - Good vintage in the Barossa and doesn’t miss a beat. Deeply coloured and fragrant. Both intensity and softness, which is typical of the style. Blackberry, red cherry, plums, chocolate and spice with smooth tannins. - 19/3/26
Merricks Estate Cabernet Sauvignon 15 - The current vintage, released with age on it to get the best of it. Open fermenter and 11 months in French oak barrels (20% new). Good purple colour and still lots of primary fruit. Cassis, dark fruits, herbs and spice. Also noticeable mint and green capsicum in this vintage. A little earthy and savoury tannins. - 21/3/26
Sidewood Chardonnay 24 - New vintage. Right in the groove. Free run juice, wild yeast and 9 months in French oak. Green straw colour. Citrus, stonefruit, cashew and spice. Loads of fresh acidity ripping through this with some subtle leesy influences. - 27/3/26
Hahndorf Hill Gru Gruner Veltliner 23 - Adelaide Hills. Mostly tank, one third of the blend got some oak maturation. Straw colour and florals. Citrus, nectarine, pear, green apple and spice. Lots of clean fruit, also nice texture and weight on the palate with a slightly savoury, dry finish. - 28/3/26
Chalmers Falanghina 24 - Heathcote. Whole bunch pressed, wild yeast and 7 months in the tank. Gives this time to soften and fill out while keeping the fresh fruit character. Pale straw colour and aromatic. Limes, tropical fruit and minerals. Subtle textural mouthfeel with some leesy influences and clean acidity. - 29/3/26
Heathcote Winery Mail Coach Shiraz 23 - Two vineyards and made in batches. Whole berry ferment, matured in French and American oak and 2% viognier added. Dense colour and lovely violet and berry aromatics. Dark fruits, cherry, mocha and spice. Feels a bit warm, this is 14.9% a/v. Fresh and robust on the palate. Both smooth and structured with deep tannins. - 30/3/26
Found a bottle I never knew I had so polished it off solo. 2001 Domaine Sylvain Cathiard Romanée-Saint-Vivant Grand Cru. Effortless Burgundy and wildly complex. Drives a drinking euphoria. Maybe there’s another?
Giant Steps Yarra Valley Chardonnay 23 - Sourced from around Yarra Valley. Whole bunch pressed, wild yeast and 8 months in large French oak puncheons. 10% of it got malo. Straw colour. Stonefruit, melon, grapefruit, spice and subtle leesy influences. Nice balance of fruit and oak with fresh acidity. - 1/4/26
Xanadu Chardonnay 24 - Tried a bottle of the new vintage, though I will still buy the 23 if I see it. Gin Gin clone, whole bunch, wild yeast and 9 months in French oak. Green straw colour. A warm vintage, so this is showing riper fruit. Citrus, nectarine, minerals, spicy oak and some obvious phenolics. Tangy acidity and a dry, slightly puckering finish. Gets better as it warms up in the glass. - 2/4/26
Grant Burge Filsell Shiraz 22 - No “Old Vine” on the label anymore. Sourced from vineyards around the Barossa. Usually gets French and American oak. Lush, vibrant red-purple colour. Dark plums, cherry, blackberry, chocolate, dried herbs and spice. Not the big, rich style I remember years ago. Good intensity and pretty smooth with persistent tannins. - 3/4/26
Chalmers Mother Block Red 25 - Merbein (Murray Darling). A blend of 53% Nero D’Avola, 38% Sagrantino, 6% Sangiovese and 3% Teroldego that was co-fermented. Ruby coloured and fruit driven. Plums, cherry, red fruits, red earth and lots of fresh, vibrant acidity. Soft and supple with light dry tannins. - 4/4/26
Chalmers Dott Ribolla Gialla 23 - Or Ribuele as it is known in Italy originally from Friuli. Sourced from their Heathcote vineyard. Late ripening and lots of natural acidity. Tank fermented. Small batch made. A pale straw colour and very aromatic. Citrus, white flowers, herbs, minerals and pithy texture. Clean with fresh acidity and a chalky dry finish. - 5/4/26
Wolf Blass Grey Label Shiraz 21 - McLaren Vale. Got 17 months in French and American oak barrels. A deep garnet red colour. Dark plums, blackberry, licorice, chocolate and warm spices. Showing the sweet oak flavours a little and obvious dense tannins. Drinking this over a couple of nights (though I hooked into it on the first night), and feels like it’s built for cellaring. - 6/4/26
