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

[phillisc]

Ian, one of the reasons I am looking at MV and Blewett Springs Shiraz, great wines, agreeable to the palate and attractive price points across diverse styles.
Cheers Craig

[JamieAdelaide]

I have a modest collection of Burgundy and despite outrageous prices I refuse to sell. Three bottle over the last week or so would amount to $4000 to replace via Aussie retail ( current vintages ).

I wish I had invested all my capacity in Burgundy whilst living in Hong Kong. Tax free gains and exponential returns! Well I bet if I did, our current government would have found motivation to tax it, as they have or are leaning to elsewhere.

There’s a curse to owning wines you paid $100-200 for and that cost many thousands a bottle now. It’s not exclusive to Burgundy ( though mostly ).

- The risk of opening a corked or premoxed bottle.

- Who do you drink great Burgundy with? Many won’t appreciate it. Living in Hong Kong I’d drink it weekly or many times weekly. Everyone loved burgundy had the means and had the access to Burgundy at a fraction of Aussie prices.

- You know it ain’t worth it and it makes you feel poor! Who drinks all this wine you paid $100 fo that sells for many thousands? Why hasn’t my wage kept up! More tongue in cheek but Burgundy is a bizarre commodity.

- Some regions at the top end are very cerebral wines. I’d argue Piedmont more so than Burgundy for differing reasons. But you have to be in the right “mood” to drink these wines. Burgundy lovers may argue with me here a perhaps that’s just the Piedmont tragic in me, but open a top Burgundy and you want to coax the best out of it. Preparation, food, company ( hahaha or no company and being sneakily selfish ).

A few days ago I gave my daughter a glass of Sunbury Chardonnay. She didn’t finish the wine. She spied a Montrachet a few days later and asked if she could try that. She sat on a glass for an hour commenting on how amazing the wine was in every respect. It was an interesting reaction and the first time I’ve seen her opine as if an epiphany. No such reaction to Grange etc. Not a bid deal I just found it interesting- and I did say don’t get hooked you can’t afford it unless a rock star.

[felixp21]

haha, Jamie, you'd better get her off that stuff pronto!!!

I continue to sell parts of my Red Burgundy cellar, but I simply refuse to sell the high-end whites. Batard, Chevalier and Montrachet itself often provide a drinking experience utterly unmatched anywhere in the world. Luckily for me, I find most Montrachet wines too cerebral, indeed they are contemplative wines to absolutely admire rather than enjoyed. OTOH, both Chevalier and Batard provide a pleasure unmatched anywhere in the wine world, including Burgundy reds.

In general, the reds I sell are those darlings adored by the labelists, rather than wines that are simply stunning. Rousseau, de Vogue and Mugnier immediately come to mind, I'm now completely out of both those Domaines.

Matrot is that middle-of-the-road producer who occasionally produces fabulous whites, but asking nearly $600 for a PC Meursault is a sure-fire way of turning the young drinker off the region.

Was in Bordeaux a couple of years ago, the arse has fallen out of that market. The region currently stores millions of bottles worth billions of dollars, and no real prospect of sales in any significant quantity. Like the Chapel street landlords who refuse to drop their rental prices and prefer to let the entire street be lined with unoccupied stores, (in order to maintain the valuation of the property), the Bordelaise hang on to this stock in order to charge their ridiculous prices for every new vintage.
Something will give in the next 5-10 years, and I can see a world where classified Bordeaux descends to prices from the mid-90's.

Burgundy is a much smaller market, and the top 10-20 producers will be sought out whatever the price, but I think every other Domaine will struggle to some degree over the next decade. It just isn't sustainable.

[Ian S]

A very interesting quandary on wine prices escalating way beyond what we paid, and way beyond our thoughts on what they are worth. Pure logic says to sell them, and buy more wine to replace them. We ought to be confident that we have the insight to end up with more wine that's at least as good, if not better.

For me I struggle to do that, on the basis that I bought the wine with the intention to drink it, so requires a change of mindset to reclassify it as a lucky investment. Fortunately the only remotely daft wine I have in that context is Burlotto Monvigliero. Bought for IIRC £30 a bottle. Now more than 10 times that price. I think I'll probably still drink it.

[JamieAdelaide]

A very interesting quandary on wine prices escalating way beyond what we paid, and way beyond our thoughts on what they are worth. Pure logic says to sell them, and buy more wine to replace them. We ought to be confident that we have the insight to end up with more wine that's at least as good, if not better.

For me I struggle to do that, on the basis that I bought the wine with the intention to drink it, so requires a change of mindset to reclassify it as a lucky investment. Fortunately the only remotely daft wine I have in that context is Burlotto Monvigliero. Bought for IIRC £30 a bottle. Now more than 10 times that price. I think I'll probably still drink it.

I had a quiet Burlotto Monvigliero 2009 with my wife a few months back. She didn’t like it. Too stalky.

That’s another quandary of pricy wine. What if those who claim half your cellar don’t like them?

I thought it a good wine. Polarising style especially in riper 09.

[JamieAdelaide]

haha, Jamie, you'd better get her off that stuff pronto!!!

Yeah she may cry inter-generational inequality!

Why can’t young people drink Grand Cru Burgundy?

I might pay her to go up the road to our local Green’s Senator and whine about it.

[Ian S]

A very interesting quandary on wine prices escalating way beyond what we paid, and way beyond our thoughts on what they are worth. Pure logic says to sell them, and buy more wine to replace them. We ought to be confident that we have the insight to end up with more wine that's at least as good, if not better.

For me I struggle to do that, on the basis that I bought the wine with the intention to drink it, so requires a change of mindset to reclassify it as a lucky investment. Fortunately the only remotely daft wine I have in that context is Burlotto Monvigliero. Bought for IIRC £30 a bottle. Now more than 10 times that price. I think I'll probably still drink it.

I had a quiet Burlotto Monvigliero 2009 with my wife a few months back. She didn’t like it. Too stalky.

That’s another quandary of pricy wine. What if those who claim half your cellar don’t like them?

I thought it a good wine. Polarising style especially in riper 09.

No rush to do anything. 2009 still young, and a second bottle in 5-10 years can be a better decision point for selling/keeping. Even then, I'm sure you'd be fine taking them to offlines etc. if it still tastes stalky to her at that point.

[JamieAdelaide]

Drinking my 2009 Barolos now . Will hold on the Conternos.

Just pulled the cork on a 2011 Roagna Barbaresco Asili for tonight. An aromatic abyss.

[Chuck]

Howard Park 2013 Leston Margaret River Cabernet Sauvignon. Decanted 3 hours prior to service. Typical MR blackberry and mulberry with well integrated oak. Powdery fine tannins. Good balance and went well with a grade 8/9 Wagyu chuck eye roll steak (reverse seared). Still a pup. Will go at least 5-10+ more years.

[Sean]

Chalmers Nero d’Avola 22 - Drunk a few bottles of this, but not done a note on it since last year. They have been making it for a while now. The vines imported in 2000 and the first wine made in 2009. Tank fermented, this is all about the fruit. Wild berries, cherry, aniseed, herbs and soft, savoury tannins. Just getting even better with a bit of age on it. - 8/4/26

Pfeiffer Riesling 24 - Free run juice and tank fermented. A pale straw colour. Limes, citrus blossom, green apple and a noticeable kero/petrol note. Likely the result of a fast, warmer vintage. I like it, adds some interest. Feels clean and fresh with lots of natural acidity and a dry finish. - 9/4/26

Chalmers Montevecchio Bianco 23 - Heathcote. A field blend of 46% Ribolla Gialla, 31% Vermentino, 10% Falanghina, 6% Pecorino, 4% Moscato Giallo, 3% Ansonica. Whole bunch, wild yeast and tank fermented. Straw colour and flowery aromas. Peach, apple, citrus, almond. Clean and fresh with some texture and a dry finish. - 10/4/26

Chalmers Felicitas 19 - A method traditional sparkling Fiano. Sourced from their Heathcote vineyard. Got 37 months on lees in the bottle and zero dosage. Gold colour and a steady, fine bead. Nice florals. Brioche, citrus, butterscotch, nuts and figs. Zippy acidity in the mouth, feels very fresh with a dry finish. - 11/4/26

Chapel Hill The MV Bush Vine Grenache 24 - This vintage feels mid-weight, but a little more dark fruited than the last few previous ones. A crimson red colour and fragrant. Cherry, dark plums, dried herbs and spice. Fresh, vibrant acidity matching the fruit intensity. Robust and polished (not rustic) with smooth, soft tannins. - 16/4/26

Brand’s Laira Blockers Cabernet Sauvignon 24 - I think they have improved this in recent years, feels smoother and noticeably fresher anyway. Usually gets a mix of oak. A lush purple colour. Cassis, mulberry, mocha, mint and spice. Nicely balanced with moderate cedar oak and powdery tannin. - 17/4/26

Katnook Estate Chardonnay 22 - Old style Chardonnay. Coonawarra fruit, wild ferment, straight into the barrels. Got 7 months in French oak, some of it new. Yellow straw colour. Citrus, peach, cashew, oak spice and leesy/barrel influences. Loads of flavour on the palate with a little phenolics adding texture. - 18/4/26

Houghton Premium Release Chardonnay 24 - Margaret River. Light straw colour. Got French oak, but obviously some restraint so the fruit in this feels clean and pristine. Letting it warm up in the glass works best. Citrus, peach, nectarine and subtle oak spice/vanilla. Shows lees stirring influences, nicely balanced with fresh acidity. - 18/4/26

Chalmers Nero d’Avola 24 - Nice follow up to the 22 vintage that we have been drinking. Whole berry, wild yeast and tank fermented. Ruby coloured. Red fruits, cherry, spice and dried herbs. This is typically fresh and vibrant. Feels lush and medium-bodied with soft tannins. - 20/4/26

Domaine Clarendon Grenache 21 - Sourced from the Blewitt Springs, Onkaparinga and Romas vineyards. Whole berry, wild yeast and French oak. Diam cork. A deep ruby colour and musky. Raspberry, plums, licorice and spice. A bigger structured style with noticeable oak and powdery tannins. Also a bit warm, running close to 15% a/v. - 21/4/26

[Rossco]

Mid March wine event, theme was Open for Sicily, Tuscany & Piedmont
IE Anything from those regions.

As always, all wines were masked.

Wine # 1 (Waiting wine) - 2018 Cantina Delsignore Metodo Classio – Extra Brut (Sparkling Nebbiolo)
Copper & Peach in colour, rose type wine but not red. Has a slight orange hue. Nose is super sweet, strawberries & cream, alpine herb, chalky/talc minerals too. Wonderful nose, wonderful nose and has a x factor complexity that is riveting, could easily be from champagne on the nose.
On the palate though, its not champagne, its grippy and tannic, some white pepper, red cherry and more of those strawberries. White stone, pine needle and that tannic grip is for the neb lovers. The balance here is remarkable, it’s the Glenn McGrath of italian sparkling, has line and length – Ohh Ahhhhh
This has aged astonishingly well, its still young, but those younger hard edges have softened with time, this will only get better too. Buy and store with confidence. Great wine and easy buy & cellar reccomendation


Wine # 2.1 (Left Glass) – 2015 Pieropan La Rocca Soave
Deep dark gold, clearly an older wine that age colour to the core. Yellow peach, pineapple and other tropical notes on the nose. It’s a lovely nose too, some sweet tropical florals.
On the palate there is some noticeable oak, but its harnessed with those powerful and weighty fruits, the weight of this wine is something else, lots of yellow peach and green papaya fruit. Still has some slight tropical notes, but not as prominent as the nose suggests. Some spice in there too, grapefruit type acidity, good length. Could have been a chardonnay as it has those characters. Good wine


Wine # 2.2 (Right Glass) – 2016 Pieropan La Rocca Soave
Lighter gold than the right glass, its still a gold colour but more hay type. Looks younger and brighter. This is a reductive style of wine, very different to the left glass. Didn’t get any reductive characters in that but this has oodles of them. Same region different winery/winemaker is my guess. Has some purposeful Ox added in there, which I usually don’t enjoy but in this case it adds complexity and interest. Really lifts the wine up, fruit seems a little less powerful than the left, it is more integrated than the left, good length however I prefer the left glass.
Did NOT pick this as the same wine just different vintage. The style, fruit and depth of the wines were completely different. Like it was a different winemaker (it wasn’t) geeze what a great example of vintage variation! Very educational


Wine # 3 – 2013 Benanti Rovittello Etna Rosso
Red cherry in colour, looks young-ish (5-10 years) clear and translucent… you can see the table underneath! No bricking or blurring.
Cherry cola on the nose, big hit of acid too, its rare I can smell the acid, some black minerals in there too, coal/charcoal and graphite. It’s a very elegant wine, not a lot of floral perfume but there is a small hint of dried roses.
On the palate there is that mushroomy / umami flavour, earthy and damp pine forest, more of those cherry notes and a black soil – volcanic soil type thing, can lead me only to one place. Good length, acid still a bit disjointed, the oak hasn’t tamed it which it should have. Black stone minerals running through the palate, I like this wine and should last for a while longer given this example. Which is a fascinating insight as I didn’t think etna’s could age for the longer term. I always had a short to medium term prospect of etna wines.


Wine # 4 – 2016 AR PEPE Inferno Sesto Canto Riserva
Similar to the last wine, cherry red but a little darker. Still clear and translucent, but leaning to more black cherry in colour. WOW this nose is incredible, it leaps out of the glass and demands attention. Wild fennel, liquorice root, raspberry, pomegranate, dark minerals as well, Turkish delights, alpine herb….. the perfume just doesn’t stop. One of those wines you can smell all night and never get bored… constantly revealing something different.
On the palate its same intensity and lives up to what the nose promises…. Which sounds silly but there are a lot of wines out there that fail at this.
Fresh raspberry, some chalky tannin which is really interesting, missing the tar of a Neb and it isn’t your classic style of neb, this is high altitude, cooler climate style that
Length is amazing, in a perfect drinking window, easily another 5 years left, buy with supreme confidence as this is one of life’s treasures…. That for now is till in the realms of affordability… but for how long? Don’t tell anyone, keep this a secret between you and me or it will be $500+ before we know it


Wine # 5 – 2010 Jacopo Biondi Santi Tenuta Greppo
Much darker than the previous wine, definitely black cherry colour. Still clear but it has the slightest hint its an older wine. Easily 10+ years old, but its deceiving.
Dried regional herbs on the nose, this is a very dry wine, like being in a desert. Furry tannins coat the mouth, very hard to describe but its like moss. Mossy tannins (that’s a new one for me), still like drinking in a dray arid desert. Mid Palate fruit really pops once you power through. Cherry, cranberry and raspberry just has a commanding presence about it, super powerful fruit which it needs to be to tame those tannins, perfectly ripe, beautiful fruit, so elegant and commanding but with a poise and balance that few can achieve. Length doesn’t stop, this will probably outlive me. Easy buy recommendation IF the cork is up to it. Had a few cork issues with this producer, but when they are good, they are astonishing. Wowee


Wine # 6 - 2013 Bruno Giacosa Falletto Vigna Rocche Barolo
Another red cherry clear wine. There is a theme to the wines tonight.
Oaky nose, but not intrusive or overpowering, savoury raspberry fruit, some alpine air freshness and spice. Quite herby on the nose with beautiful red florals. Not rose like but more strawberry/raspberry sweetness. On the palate the tannin structure is the star here, dry and dusty (but not a desert), they are super fine and coat the mouth in the most wonderful way. Red rope liquorice, more Italian dried herbs, and that fruit power is impeccable. Perfectly ripe and the balance of this wine is astonishing, not a hair out of place. Oak, tannin, acid and fruit working in absolute harmony. Length for days, looks only 10 years old and will live another 20 (cork permitting). Easy buy, easy recommendation from a producer that only gets better each vintage.


Wine # 7 – 2012 Giovanni Conterno Francia Barolo

VA and TCA.
Vegemite yeast, and some sort of microbial faults. Not the first time I have had a super faulty wine from Conterno with a microbial/bacterial issue. Tipped out which is a crying shame - devastated


Wine # - 8 2004 Antonelli Chiusa Di Pannone Sagrantino di Montefalco
Now this is a totally unique and different colour to all the others. Very dense and dark colour, deep purple with a touch of red in there….almost crimson.
Very oaky nose, quite intense and prominent cedary nose.
Lots of tannin on the palate…. Hard to describe but it feels like a cherry pip tannin. Lots of (added?) acid, not as balanced as I would like I to to be, acid poking out, but it kind of needs to be, as that fruit is so over the top. Huge, powerful fruit, very rich, very ripe…. In a dark berry spectrum. Plums, blackcurrant and redcurrants. In a weird way the power and ripeness of the fruit balances out the wine. This is everything wound up to a billion.
This has some very prominent tannins, similar to a Nebbiolo, but fruit and acid is all wrong. It’s a massive wine, will outlive me. Colour is still so young and vibrant. Not my cup of tea, but a wonderful experience none the less as I have never seen or had one before. Hold for another 20 years.
Bit of a controversial wine as its not from any of those regions. Still a good experience


Wine # 9 - (Backup) – 2017 Nervi Conterno Gattinara
This is a wine suited to more my tase.
Quite a lightish red in colour, clear and translucent, almost white rim. Look bright and youthful. Nose has some intense liquorice root and orange zest.
Acid is still youthful and prominent, but not over the top. More just young and immature.
Tannin quite light/low which is surprising given the variety. Feels like a higher altitude or earlier picked style, its no Barolo that’s for sure. Some red cherry, cranberry tartness and redcurrants, whisps of white pepper, alpine herbs and a hint of wild fennel to finish. Good wine, needs a few more years but drinking nicely now.


Wine # 10 – 1993 Stanton & Killeen Vintage Port
Deep, dark purple in colour. Can only be an Australian VP based on the colour alone. It just has that unmistakable ‘Australiana’ thing going on.
Very aromatic, with what smells like Portuguese varieties in there (especially touriga).
Lifted purple florals, lots of lavender and some dried roses with some spearmint / cool mint nose.
This is a very clean spirit, high quality spirit that is very well integrated. Doesn’t sit on top of the wine, and instead does what its supposed to do. Silky mouthfeel, kind of thick but not olive oil thick. Dense fruit, blackberries and blueberries, some late harvest raspberry too, mulberries and maybe raspberry compote type thing. I do really love the cold spearmint that just pierces this wine, give it this acidity backbone without the acid, rare and I don’t see this a lot in other VP’s. Some spice, but more star anise & clove type spices. Love the complexity, love the wine and its timeless.


Great night

[JamieAdelaide]

I’ve a lot of Conterno Francia. I didn’t know they had issues. I guess he’s still a traditional producer with long-macerations and older barrels.

[I Love Shiraz]

I had the 1986 Stanton & Kileen Vintage Port recently. It is outstanding. So good.

[Rossco]

I’ve a lot of Conterno Francia. I didn’t know they had issues. I guess he’s still a traditional producer with long-macerations and older barrels.

Second Conterno for me that has had this fault. I'm trying to look through my notes to find the vintage and vineyard, as it was a few years ago.

[Rossco]

My run of faulty wines continues.

2021 Tahbilk Sparkling Shiraz (Called Coueslant)

Corked. Wet cardboard and smelly socks. Having had many bottles in the past, it's the first faulty one. For some unknown reason they are still using cork, so it was only a matter of time.
I could have sworn I have seen diam in past bottles of this.

[Sean]

Yangarra Estate Circle Grenache Blanc 24 - The fruit comes from their McLaren Vale vineyard, matured in a combo of tank, ceramic egg and old French oak barrels. Straw colour. Citrus, apple, herbs, subtle spice and a little funky. Some leesy texture adding contrast on the palate with fresh acidity and a dry finish. - 23/4/26

Yangarra Estate Circle Grenache 24 - The fruit comes off younger bush vines at Blewitt Springs. Some whole berry, wild yeast and a mix of tank and older barrels. Ruby colour and florals. Red fruits, dark cherry, spice and natural fresh acidity. Feels lush and fruit driven. This is medium-bodied, with lots of fruit intensity and soft tannins. - 24/4/26

Peter Lehmann Margaret Barossa Semillon 16 - Released with 5 years bottle age and older than that now, still early in the drinking window however. A light gold colour. Citrus, pear, beeswax, honeysuckle and toast. A long aftertaste. This is only 11% a/v and unoaked, but ageing is adding some weight and complexity to it. No hurry to drink this, especially under screwcap I would think. - 25/4/26

Brookland Valley Reserve Chardonnay 24 - Margaret River. This comes off their oldest Gin Gin vines. Whole bunch, wild yeast, barrel-fermented, malo and 9 months maturation in French oak. Light straw colour. A little gunflint. Citrus, nectarine, brioche, vanilla/spice and fig. Feels full-bodied, rich and powerful. Loads of barrel influences, also nicely balanced with driving acidity. - 25/4/26

Pfeiffer Sangiovese 24 - Rutherglen. Open fermenter and a TPCO yeast used to encourage varietal character. Got 14 months in older French oak. Darker colour for a Sangiovese. Cherry, plums, dried herbs and powdery tannins. This is 14.5% a/v and feels like a bigger style. Much better when you get into it. Thinking another year or two in the bottle is the go. - 26/4/26

Petaluma Piccadilly Valley Chardonnay 24 - A warm and dry, but low yield vintage. Whole bunch, solids, barrel-fermented, some malo and 10 months maturation in French oak. A deep straw colour. Citrus, peach, melon, cashew and spice. Opens up nicely in the glass. Showing coiled power and rich fruit intensity on the palate with leesy influences and a grainy dry finish. - 27/4/26

Penfolds Bin 389 Cabernet Shiraz 18 - A 57/43 blend, sourced from around SA and matured for 12 months in American oak barriques. Drinking this over a couple of nights. A deep crimson colour. Dark berries, plum, mocha, earth and spice. Sweet, rich fruit and some serious tannin, all of it nicely balanced. Feels polished and harmonious, which the best 389s are. Really enjoying this one. - 28/4/26

[JamieAdelaide]

Miserable rainy weekend.

Couple of bottles watching a few days of footy.

2002 Coche-Dury Volnay 1er Cru- silky, and love the fruit profile and the tannins has an infused minerally sparkle.

Only bottle sadly.

2005 Poggio do Sotto Brunello- I like BdM at 20 plus for the serious gear. Round, even and perfectly balanced, with just a few more years needed to drive and emerging tertiary complexity to compliment.

Ripped off here! Was supposed to be a case of Riservas which I paid for but I never carefully checked. That said, this merchant sent me an extra case of Giacosa red labels by mistake, a few years later, so I let it pass.

2008 Olek Bondonio Barbaresco - glorious! Not uber complex but to see what Nebbiolo does with age and how it can fill out and soften, cliche here, but burgundy like . Not always the case with neb’

[VinoEd]

Opened a 2012 Hentley Farm “The Beauty” Shiraz and it’s in a really interesting place. The fruit has moved firmly into savoury territory—dark earth, spice, and a touch of dried herb—while still carrying some underlying richness and length. It feels more structured and robust than expected at this age, with the tannins resolved but still giving shape. Not at the level of top-tier Barossa Shiraz, but a very enjoyable, characterful wine showing its evolution.

[VinoEd]

2008 Leo Buring Riesling Leopold Tasmania

Opened quite tight but lifted nicely with air. Honey, melon and beeswax come through on the nose, with a gentle hint of petrol.

The palate has softened into a waxy, honeyed citrus profile—more about texture and integration than primary fruit, with the acidity still carrying the line and giving it good length.


2019 Faiveley Mercurey 1er Cru Clos des Myglands
Slightly muted on the nose to start, but opens into sour cherry, wild raspberry and a savoury, sappy herbal lift. There’s a gentle spice running through it, with a touch of forest floor starting to emerge.

On the palate it’s bright and structured—acid-driven with fine tannin and a nice line of length. Not the longest wine, but there’s depth and shape here, with the acidity carrying it through.

Feels a little closed right now, but all the components are in place. Should come together nicely over the next 5–10 years.

[Rossco]

Monchiero Barolo 2015.
Horribly oxidised ....sigh.... Shitty corks strike again

[TravisW]

Had a Tyrrell's Vat 8 Shiraz Cabernet 2014 last night with a few mates. Decanted for 30 minutes and then consumed with BBQ Rump steaks it was beautiful. Plenty of stuffing left in the tank for another decade. Tannins, acid and fruit all nicely sorted. Almost the perfect night until Carlton fell at the last hurdle.

[JamieAdelaide]

Wasn’t having a wine last night bit Free Kick Port Adelaide drove me to drink. $13 a can after paying $130 for a seat seemed a bit too much. So after the game I got home and had half a bottle of 2002 Dead Arm. It’s a better wine than in its youth. Opulent, a tad boring in pop and pour, hopefully overnight won’t kill the remnant and a bit more happening.

[VinoEd]

Couple of bottles over lunch:

2022 Whisson Lake Pinot Noir - energetic, sour plum, cherry. It’s a good table wine and easy on the palate.

2011 Peter Lehmann Wines The Antiquus Shiraz - didn’t realise this was once their flagship wine, don’t drink much (any, really) Peter Lehmann. It’s a quality wine that’s got all the components but it’s “commercial” - I didn’t really find it that interesting.

Cheers Ed

[JamieAdelaide]

Wasn’t having a wine last night bit Free Kick Port Adelaide drove me to drink. $13 a can after paying $130 for a seat seemed a bit too much. So after the game I got home and had half a bottle of 2002 Dead Arm. It’s a better wine than in its youth. Opulent, a tad boring in pop and pour, hopefully overnight won’t kill the remnant and a bit more happening.

Quoting myself. But to be fair the Dead Arm was a resounding improvement overnight. No signs of oxidation just plush opulence in a smooth and long even spread.

[Sean]

Merricks Estate Cabernet 13 - I had a 13 last year and found another stash at a BWS store. This vintage has 10% merlot and matured in French oak barriques (60% new). A bit fresher than the last bottle. Nice velvety red-purple colour. Dark berries, plum, dried herbs, mint and earth. Some persistent tannin on the palate, though it has softened up and mellowed a little now. - 2/5/26

Pepperjack Grenache 24 - The 25 is out now, but still getting the 24 if I see it. Ruby coloured and lovely musky aromatics. Raspberry, cherry, mulberry and spice. Got a mix of tank and oak maturation. So this is very fresh and fruit driven on the palate. Feels medium-bodied with soft, powdery tannins. - 5/5/26

Cape Mentelle Heritage Cabernet Sauvignon 20 - This is the premium blue label. Best estate fruit and barrels. Hand sorted and basket pressed. On skins for 4 weeks and matured in French oak barrels (45% new) for 18 months. A small portion of Cab Franc, PV and Merlot in it. Deep purple colour and lifted perfume. Cassis, mulberry, red fruits, bay leaf, cedar, spice and dark chocolate. A little more as it opens up in the glass. Oak still showing a bit. Rich and intensely fruited with nice powdery tannins and a long finish. - 7/5/26

Penfolds Bin 389 Cabernet Shiraz 16 - A 51/49 blend and matured in American oak for 12 months, 37% new barrels. This is starting to mature with ten years on it. Go another ten years easy too. The colour is still strong and purpley. It is hitting that sweet spot with both the house style rich, ripe fruit and some tertiary nuances. Blackberry, cherry, earth/leather, tobacco, mocha and spice. Coming into its own now, based on a deep core of fruit and powdery tannin. - 9/5/26

[TravisW]

2011 Peter Lehmann Wines The Antiquus Shiraz - didn’t realise this was once their flagship wine, don’t drink much (any, really) Peter Lehmann. It’s a quality wine that’s got all the components but it’s “commercial” - I didn’t really find it that interesting.

Thanks for the note Ed. I hadn't heard of this wine before. 2011 was a pretty average vintage so maybe that didn't help. Isn't Stonewell their flagship wine?

Cheers, Travis

[VinoEd]

2011 Peter Lehmann Wines The Antiquus Shiraz - didn’t realise this was once their flagship wine, don’t drink much (any, really) Peter Lehmann. It’s a quality wine that’s got all the components but it’s “commercial” - I didn’t really find it that interesting.

Thanks for the note Ed. I hadn't heard of this wine before. 2011 was a pretty average vintage so maybe that didn't help. Isn't Stonewell their flagship wine?

Cheers, Travis

Hi Travis - there is a strong chance I’m wrong, there was limited good information I could find about it and ended up relying on what AI told me (not my bottle). I hadn’t heard of it before either and had always pegged Stonewell as their flagship. It would make a lot more sense if it wasn’t pegged as such because it was a mass production all the elements but boring wine.

Cheers Ed

[TravisW]

Thanks Ed! Yeah, I had never heard of it before either and, similar to you, went digging for information. Looks like they only made it for a handful of vintages. Thanks again for the note.

[Rossco]

My Notes for an event back at the end of March

Theme was Burgundy Varieties from anywhere

I will predicate these notes by stating I was having a very off palate day, especially surrounding the reds. Most of the other members thought the wines were fine, so it was a ‘me’ issue.

All wines served blind

Wine # 1 (Waiting wine) – 2005 Arras EJ Carr Late Disgorged Sparkling
Deep yellow gold colour, still has a brightness and shine to it, though it does look older.
Nose has lots of milky, cheesy solids in it, parmesan rind and some waxiness.
Lots of orange fruits in here, sweet citrus type thing. It's missing that chalky/Talc mineral that I get in champagne, so I'm not there, I think this is an Arras Grand Vintage (2006) as it feels older and there is this nutty oak character in there that’s just wonderful. It’s quite a complex and intriguing wine as there is some initial acid on the front palate, citrus/fruits in the mid, and that cashew nutty oak at the end. Length is quite something, and there is a weight to the mouthfeel, but I really want that acidity to run all through the palate. This is a beautiful Australian wine that is world class, even if its not champagne; wowee.


Wine # 2 – 2022 Neudorf Home Block Moutere Chardonnay
Light, straw colour. Not yellow but straw, tinge of green in the core and a white rim. Nose has some flinty stone fruit, match stick; smells very new world. So this is one of those confusing wines where the nose smells new world, yet on the palate its old world. Beautiful stone fruits, white peach, touch of tropical fruit, green papaya, cinnamon and a hint of fennel stalk. Could be a Meursault, could be new world…. I choose incorrectly.
Length and balance of this wine is very impressive, touch too much acid, but that’s because its so young. Needs time to flesh out and find its feet, probably a touch to thin currently but is a great wine. Time will be very kind, buy with confidence open again in 5 to see where its at, but my suspicion is closer to 10. Amazing to see what NZ is going at the moment.


Wine # 3 – 2014 Leeuwin Estate Art Series Chardonnay
Good light yellow colour, similar to the previous wine and has a tinge of green in there too. Still bright and shiny but probably a slightly deeper colour to the previous.
Yellow peach nose, very ripe peach fruit dominate the nose. Some quite spicy oak in there but the aniseed/Liquorice and fennel is really something. The length and fruit weight of this wine is truly something spectacular, very few new world chardonnay’s are able to match this. Creamy vanilla oak, some baking spices in there too, acid is right that sweet spot where it tames the oak, retains balance yet lets those very powerful fruits shine…grapefruit type acid, runs throughout the wine; front to back. Fruit is GC quality easily, so powerful, elegant and prominent. There is some grippy tannin, cant pick if its fruit tannin or oak… flip a coin and think its oak. Length for days…. Still so young despite being 12 years old. Has another 15 easily. Buy, drink or cellar – whatever you do, make sure to try one of these wines at least once. Has to be one of the best Australian chardonnays for the money, truly world beating. QPR off the chart all things considered


Wine # 4 – 2002 Rene Engel Echezeaux Grand Cru
I found this faulty. Too much Ox for me and some wet cardboard. I tipped out,
Others drank and found it ok.


Wine # 5 - 2008 Armand Rousseau Clos des Ruchottes (Monopole) Chambertin Grand Cru
Slight bricking and a bit of blurriness. Still a good colour, a red cherry leading to darker cherry. Nose has lots of Chinese 5 spice, mushrooms and earthy characters. Damp earth / forest floor type thing. Complexity and this is a stunning thing to smell. Definitely French, and smells expensive.
On the palate the first thing that is immediately noticeable is the superfine tannin. Dry, dusty and mouth coating. Stunning red cherry fruit, redcurrants, lavender and other purple florals. Grand Cru level fruit purity and power, but not overpowering or dominant, as this is a super delicate and feminine wine. The perfume leaping out of the glass is extraordinary. So fragrant, so floral and it shows in the wine as well. More of that 5 spice at the end just rounds off a stunning wine. Some umami/seaweed and more earthy mushrooms at the end. Holey moly it’s a Rousseau…..
Wowee. Wine moment… super special and once in a lifetime type thing. I cant afford it and the generosity from these nights always astounds me.


Wine # 6 – 2005 Domaine Marquis D’Angerville Volnay Champans 1er cru
Slightly corked, but more bretty, maybe some TCA. All tannin, no fruit. I tipped out
Again others thought ok. I disagreed


Wine # 7 -2009 Domaine Patrick Landanger de la Pousse d’Or Volnay 1er Cru Clos d’Audignac
Faulty - Ox
Tipped out - others agreed this time


Wine # 8 – 2012 Giaconda Pinot Noir (Yarra Valley & Beechworth)
Nice colour, however you can see the age. Red Cherry with a slight blur/brick.
Nose has some green tomato leaf, tomato stalks and capsicum.
Palate has a massive amount of tannin… like a smack in the mouth type tannin. And that’s where it all ended. Nothing else, no fruit, not spice, no nothing. Just acid and tannin. I think TCA – tipped out.
Again others thought it drinkable – I didn’t (its at this point of the evening, im starting to think my palate was stuffed)


Wine # 9 - Thibault Liger-Belair Corton Grand Cru ‘Les Renardes’
Colour is a lovely deep red. Looks young and still has that youthful shine to it.
Nose is terrible. Lots of smoke, ash and burnt rubber. Palate the same, burnt rubber and ash. Tipped out.


Wine # 10 - 2005 Faiveley Corton Clos Des Cortons Faively Grand Cru
Deeper Red and again looks young (under 10 years old). Brightness to the dark cherry red colour. Nose has some redcurrants, pomegranate and red cherry notes, nice red florals.
Palate has some mouth puckering tannin, they are so dominant, so intense but im really enjoying them. Self confessed tanninwhore here, so im enjoying the texture and experience, but I can see others will find it a tough slog. This is like getting slapped in the face by Mike Tyson….. Mike Tyson Tannin , makes you sit up and take notice. Acid is kind of spikey and jutting out, its not in line with the rest of the wine, and its causing it to be unbalanced. The fruit is taking a bit of a backseat at this point in time, while the fruit is lovey and on that early season strawberry/ red cherry spectrum, the tannin dominating and the acid just not integrated (almost go as far to say unpleasant). Not sure if time will be kind (its been 20 years already), if this is all its going to be, or if this will be a superstar in a few years. My issue is the current price isn’t worth the punt on taking that chance. It’s a great wine, but will it come together? Unknown
Back label proudly states it’s the most important vineyard estate of Burgundy; quite the claim.


Wine # 11 - 2008 Domaine Ponsot Morey Saint Denis 1er Cru Cuvee des Alouettes
Very light red, clear as a bell and looks light bodied….. almost rose like. Nose is quite different as well. Asparagus and some sulphur/ammonia (I called it cat’s pee), decaying roses and autumn leaves on the nose. Its not a bad nose, just quite different. Fruit is a weird experience. It’s a sour type of fruit, without being green. Sour Strawberry, cranberry and almost a grapefruit type acidity. Has some stalks in there, and super light bodied, good intensity, good length, just doesn’t quite do it for me or hit the heights I want.


Wine # 12 – 2011 Domaine Henri Gouges Nuits St Georges 1er Cru Les Saint George
Lovely red cherry colour, clear and super bright. Sticking your nose in the glass reveals this lovely peacocks tail of florals. Roses, lavender, violets and a touch of earth. There is a very sight stalky note in there, but its so well handled adds complexity and intrigue.
There is a stony minerality vein running through the wine, with some nice silky & soft tannin. Beautiful red cherry fruit, redcurrants and more of those earthy notes. I really like the savouriness of this wine, its dry and floral all at the same time. Beautiful weight, balance and length. I really enjoyed this – Peacocks Tail of aromas still going – in a great place.


Wine # 13 (Backup)- 2019 Rippon Tinker’s Field Lake Wanaka Central Otago (Pinot)
No bricking or blurring, ruby red in colour has a darker core than the other wines of the night. Nose has a big hit of immediate spice, cloves, black tea and a bit of pepper too. You can smell the acid in here… or is that the alcohol? – Not enough heat for alcohol though. Fruit smells new world and young. Has lots of young black cherry and darker berries, hint of graphite/charcoal, and some furry tannin. Acid too imposing in its current form, with time the fruit will calm it down, the wine feels new world. Length is a touch short, its good without being great. Leaves you wanting more complexity as it’s a bit simple right now. I think time will be kind.


Wine # 14 – 1971 d’Arenberg Vintage Port (McLaren Vale)
Brown / Khaki in colour but still holding that slightest hint of red in there. Looks old, but its very clear. What a beautiful colour. Nose has some soft fruits in there, slight aniseed / liquorice notes, some citrus peel with a slight coffee/mocha feel.
The balance and integration of the spirit is absolutely perfect, it really sits nicely and is holding everything together, it’s a very neutral spirit, no almond at all. The silky texture and silky weight of the wine is stunning, liquid gold. The smallest hint of pepper spice, some blackberry and boysenberry fruit in there and plum. More mocha and milk chocolate but it feels like an old wine. 60’s or 70’s, wouldn’t surprise me if it was even older. Its Australian, its too fruit forward and spirit to clean not to be. Just holding on, I feel past its peak but a beautiful expression nonetheless. Drink now

Always a wonderful night when Armand makes an appearance

[VinoEd]

2008 Leo Buring Leonay - High Eden.

Still remarkably fresh and structural at 17 years. Nose of lime zest, citrus oil and light petroleum, with emerging talc/mineral notes. Palate is long, acid-driven and precise, carrying citrus and subtle apple through an extended finish. Less overtly tertiary than expected at this age and feels like it still has considerable runway left. Excellent showing.

Thanks, Ed