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

[Luke W]

2002 Vasse Felix Shiraz - such a contrast to a Barossa Shiraz - medium bodied, elegant, ethereal, fruit driven with light drying tannins. A Shiraz made by Cabernet drinkers - nice to have such class without it being in your face. Won't get any better but such a delight now.

[Hacker]

On a Gevrey theme at the moment...
2005 Jadot 1er Cazetiers. Spicey, still fruit dominant (raspberry/cherry), but a hint of forest floor. Powerful in spite of its light colour, very mouth filling structure with a long finish. Different but similar (I know that sounds silly) to the Claude Dugat VV we tried last night. Similar Gevrey nose, but different in that the Dugat was full throttle on the palate.
Loved both; the Caz was more complex, the Dugat a flavour explosion. The hotel we stayed at looked over the Cazetiers vineyard, so we feel that we have a degree of ownership

[swirler]

"NE China wild boar might be the second-greatest dish on Earth (behind Shangri-La Yak)

That's a genuine Felixism. But how genuine are the wines given you are in the world's capital for fakes? Also, how well was the storage of these wines given the subtropical location?

[Michael R]

2012 Xanadu Chardonnay

Do you like Chardonnay? If so try this, I'm confident you will enjoy it.
Fwiw I've drunk a fair bit of this wine since 08 vintage, decent Chardy producer.

[Michael R]

2012 Xanadu Chardonnay

Do you like Chardonnay? If so try this, I'm confident you will enjoy it.
Fwiw I've drunk a fair bit of this wine since 08 vintage, decent Chardy producer.

[Andrew Jordan]

2011 Hay Shed Hill Cabernet Sauvignon Block 2
1st bottle of a six-pack. Popped and poured. Still quite young and could probably do with a decent decant if you have the time and inclination. Plenty to like here in this medium to full bodied wine. Full flavoured dark fruit backed up with plenty of fine sandy grained tannin, that finishes long. Wonderful balance that glides over the tongue. Definitely one of those wines that demands a second glass. A keeper and one to cellar for at least another 5-8 years before it begins to show its best.

[felixp]

"NE China wild boar might be the second-greatest dish on Earth (behind Shangri-La Yak)

That's a genuine Felixism. But how genuine are the wines given you are in the world's capital for fakes? Also, how well was the storage of these wines given the subtropical location?

hmmm, interesting thought, is Shenzhen sub-tropical or tropical? Pretty sure the latter, but I will check it out.
as for the wines, like all avid wine lovers here, they are perfectly cellared and certainly genuine. The fakes are very easy to spot, and usually purchased by employees to give as gifts.
actually, I hope the Swiss wine was a fake, that might explain a thing or two

as for the wild boar, I have a son currently working in the best restaurant in Australia (Attica) and his response was similar to yours, until he came here to visit. We had the Boar and the Yak on consecutive nights (different restaurants), and he agrees, best two dishes he has ever seen. The Yak is just incredible, and extremely hard to come by. They pair it with high-altitude cabbage (over 3000m) which tastes absolutely nothing like the cabbage you and I are used to, and a match made in heaven. The top-end Burgs were certainly not wasted!!!

[felixp]

ah ha!!!
Shenzhen lies one degree South of the tropic of Cancer, so I guess it is tropical by definition. However, Wiki goes on to say it enjoys a sub-tropical climate and tropical fruits, whatever that suggests.
All I know is that the summers are ridiculously hot (Jamie will attest to that!!!) and the winters no worse than Sydney's.

[swirler]

If it were tropical it would be c30'c all year-round. Just rainy and dry seasons (hot and very humid vs humid and very hot!) Darwin would be a reasonable example. A sub-tropical place would have 4 seasons: that kind of weather in summer, but winters would be rather cool c10'c. Brisbane is a good example. That's what I'd guess......and the interweb agrees!

Yaks and boars the best 2 meals in the world? Bull! Well it's all subjective, isn't it?! Attica the best restaurant in Australia? Another Felixism! Keep 'em coming. (Or maybe not )

Edited: Smiley added.

[felixp]

Attica... think you will find that it is rated so, and Australia's only entry in the top 50 in the World. But hey, as you say, it is all subjective.

Oh, glad to hear about the weather in Shenzhen, I wouldn't have a clue, I only live here!!!! Think you will find a tropical city is one that lies within the tropics, regardless of the weather. I lived in PNG for three years, and the weather is pretty much the same as here. Maybe not as cool as in the winter months, but we only get cool weather for about four weeks over Jan/Feb anyway.

[swirler]

https://en.wikipedia.org/wiki/List_of_l ... al_climate

Hainan is the only chinese place with tropical weather.

Right, what's everyone drinking?

[winetastic]

Right, what's everyone drinking?

Coffee

[Sean]

deleted

[Hacker]

Right, what's everyone drinking?

Coffee

Likewise. Do you make your own? I am not a fan of the Nespresso style of machine. I have a Sunbeam Cafe Series Twin Thermoblock. I get to buy the beans of my choice, the grind I like and the strength I want. At probably half the price.

[swirler]

Oh dear, another kettle of fish I roast my own as the beans are best in the first 2 weeks after roasting. Maybe sooner. Although, if you're going to add milk, etc., it's probably not that important.

[Rossco]

Likewise. Do you make your own? I am not a fan of the Nespresso style of machine. I have a Sunbeam Cafe Series Twin Thermoblock. I get to buy the beans of my choice, the grind I like and the strength I want. At probably half the price.

The exact same as I have (and do) every morning!

Currently using genovese beans. I used to use vittoria mountain grown beans for a while and thought a change was needed.


Back on topic

2001 Peter Lehmann 1885 Shiraz. Still just a pup, although there is some colour development, this has a long life ahead. Very primary fruits
still there and integrating nicely with the oak. For apparently a 'bad' vintage, this was really enjoyable for the $30 I paid. Only started to
open up and show its true colours 2 hours after decanting....but then most of it had gone. Will buy again!

2010 Dutschke St Jakobi - wow this was like it was just bottled and a brand new vintage. Complete vinicide and i regret opening it now. Another
20 years will see this through no problems... however it was still good, but you just know it will be amazing with age.

[swirler]

.

[Gavin Trott]

Right, what's everyone drinking?

Coffee

Likewise. Do you make your own? I am not a fan of the Nespresso style of machine. I have a Sunbeam Cafe Series Twin Thermoblock. I get to buy the beans of my choice, the grind I like and the strength I want. At probably half the price.

Got a De Longhi Eletta fully automatic machine. Combined with my choice of fresh beans, usually a rich double roasted Italian style, makes superb coffee, day after day, coffee after coffee, week after week.

Start each morning with one ... or two ... or ??

Love it.

.

[swirler]

Gavin, automatics are good for me as they are much more consistent than me in terms of amount and compacting of the grounds in the grouphead. They are much quicker and much less messy.

[swirler]

A Shiraz made by Cabernet drinkers - nice to have such class without it being in your face.

I really like that description. Got me thinking about MR shiraz a bit more. Ta.

+1

[felixp]

https://en.wikipedia.org/wiki/List_of_locations_with_a_subtropical_climate

Hainan is the only chinese place with tropical weather.

Right, what's everyone drinking?

haha, yea, and it is the only place with decent beaches and surf!!! Luckily it is a 45min flight from here, so we get to escape to there in the summer every second weekend.
as I said in the first post, Shenzhen is a tropical city with a sub-tropical climate.... hotter than Bali in summer, much cooler in winter. Today only 20C!! woo hoo, off to play golf this afternoon, won't need six towels and 12 bottles of water

[winetastic]

Likewise. Do you make your own? I am not a fan of the Nespresso style of machine. I have a Sunbeam Cafe Series Twin Thermoblock. I get to buy the beans of my choice, the grind I like and the strength I want. At probably half the price.

The depths of my coffee depravity rivals that of my lust for fine wine.

I currently have one of the Breville dual boiler espresso machines, makes a very good and consistent espresso however sometimes I miss the occasional 'god shots' which my previous Rancilio Silvia machine was able to produce. That being said, the Breville is far quicker and easier to use, especially if you are making milk based drinks or coffee for a crowd.

Grinder wise, I'm using a Compak K3 Touch which I'm very happy with.

I mostly buy my beans from coffeesnobs, highly recommend the Ethiopian Harrar Longberry and Yemen Mocha Ismaili, amazing complex coffee with a real distinctive sense of place.

Also used to roast my own beans (since the range of green beans is much wider than what is available fresh roasted), however after around 2 years I went back to the convenience of someone doing the work for me.

[Scotty vino]

Why bother roasting and mucking around when you can reach for a good ol' tin of ....

[Rossco]

A Shiraz made by Cabernet drinkers - nice to have such class without it being in your face.

I really like that description. Got me thinking about MR shiraz a bit more. Ta.

+1

The Blue Poles Shiraz is the pick of the entire lineup! Just a cracking wine and cheaper than the allouran.

[timnit]

Lots of celebration wines over the last week to celebrate the birth of our first child - My gorgeous baby girl Violet!

2014D Black Shiraz
Amazing celebration wine, first time I have had it and adored the back palate and could only imagine what an aged version must be like... Really hoping to get my hands on some 2015D to put away for my daughter!

1985 Penfolds Grange
Birth year wine for me, my old man rocked up at the hospital with it!!
Never knew he had it, it was a surprise, he was going to break it out at my 30th but held onto Violet's birth...
Unfortunately I believe it could have been stored better as while it was amazing I could not help not to think it was passed it best.

1996 Krug Champagne Vintage Brut - Magnum
Wow! Honey, Brioche, Citrus.. Fresh and vibrant yet creamy and balanced.. I am not a champagne drinker normally but wanted to really splash out for this occasion and saved for a little while to try this and Im glad I did!

2010 Rockford Basket Press
Gets better every time I taste it and only got better with time in the glass... Young, vibrant and spicy with plum, raspberry and blackberry all coming through .. my favourite BP.

[rens]

2002 Moet & Chandon Grand Vintage. Loads of toffee and cream. This took a while to open up after opening. A nice way to celebrate my bride's new job.

[rens]

Lots of celebration wines over the last week to celebrate the birth of our first child - My gorgeous baby girl Violet!

2014D Black Shiraz
Amazing celebration wine, first time I have had it and adored the back palate and could only imagine what an aged version must be like... Really hoping to get my hands on some 2015D to put away for my daughter!

1985 Penfolds Grange
Birth year wine for me, my old man rocked up at the hospital with it!!
Never knew he had it, it was a surprise, he was going to break it out at my 30th but held onto Violet's birth...
Unfortunately I believe it could have been stored better as while it was amazing I could not help not to think it was passed it best.

1996 Krug Champagne Vintage Brut - Magnum
Wow! Honey, Brioche, Citrus.. Fresh and vibrant yet creamy and balanced.. I am not a champagne drinker normally but wanted to really splash out for this occasion and saved for a little while to try this and Im glad I did!

2010 Rockford Basket Press
Gets better every time I taste it and only got better with time in the glass... Young, vibrant and spicy with plum, raspberry and blackberry all coming through .. my favourite BP.

Congratulations on the birth of your little one.

[Luke W]

2006 Grange - interesting, masses of flavour and nuances, got better with half an hour of swirling after a 4 hour decant. Very low level cork taint (think out of 12 people only I noticed) - worried about the provenance (local new liquor barn) as it was more advanced than I would have expected given its youth.
2011 St Henri - all over the shop - why did they bother?
2012 Bin 389 - glorious wine with masses of potential - look forward to these in 10 years
2012 Bin 138 - not bad but out of its league here
2011 Bin 28 - didn't think much of this to start but came back to it after the Grange and was pleasantly surprised. Not a complex wine but plenty of good primary flavours and well put together.
2006 Wolf Blass Black Label- why change a winning formula? Lovely oak and quality fruit without the layers that u get with the Grange
2013 Koonunga Seventy Six 2013 - straight from an open bottle and too in ur face - needs a bit of air before u drink it - I would have thought it too primary for the restaurant trade.

[Pej]

Jamie,

Personally, I think the whole Thousand Candles project is a joke.
I thought you were being generous in you words about the '11. Admittedly, 2011 was a disastrous year for reds in southern Vic, but I can't see the whole thing as a marketing exercise aimed at the wallet of those with more money than wine sense.

The aromatics were a delight. The vintage came through on the palate which was just holding. If it were $50 I'd be a a supporter to be honest.

One of the etailers had a "Secret Deal" going recently for $35 per bottle. Although the wine name was hidden, it wasn't too hard to workout what it was so I bought a 6 pack. I figured for that price it was worth a try.

[catchnrelease]

Final night in Sydney before heading back to Indonesia!

2006 Yalumba The Menzies Cabernet Sauvignon - Nice perfume of blackcurrants, cigar box, olives and earth. Took a bit of time to open up, no bricking and still a lovely deep red. Palate was slightly grippy but the tannins and oak are largely resolved. A bit of acidity, I'd say this wine is at it's peak and I wouldn't hold on to it too much longer in fear of it just losing all of its structure. Palate was more cassis and blackcurrants, a bit of menthol-ish lift and the other typical Coonawarra cabernet characteristics. Lacked a bit of oomph but the mid and back palate were there, length could be better but not bad at all. Nice wine. 92