The Auswine Forum

Mike Hawkins wrote:

Luke W wrote:2004 Taittinger Comtes Blanc de Blanc - seemed a bit indulgent to drink this with my wife to celebrate our 3rd grandchild on the way. Last time I had this it was an Auswine forum dinner at Sherwood with the troops, so I knew not to drink it too quickly or too cold. Not much development in 5 yrs and once again just amazing as the synergy between the palate and the wine intensified as both warmed up. It's like the world's best chardy with bubbles, not just a wine but a journey.[/

I think this is eventually going to rival the 02 for 2nd best Comtes of the decade (behind 08). It is a magnificent wine in the making the more I try it. I bought more of this release than any other wine in my life...that’s how much I like it.

But more importantly, congrats on the grandchild!

Thank u muchly

Luke

Willard wrote:

Luke W wrote:2004 Taittinger Comtes Blanc de Blanc - seemed a bit indulgent to drink this with my wife to celebrate our 3rd grandchild on the way. Last time I had this it was an Auswine forum dinner at Sherwood with the troops, so I knew not to drink it too quickly or too cold. Not much development in 5 yrs and once again just amazing as the synergy between the palate and the wine intensified as both warmed up. It's like the world's best chardy with bubbles, not just a wine but a journey.[/quote

Congratulations Luke, sounds like a perfect time to open one.

And I remember the wine. It's probably the best Champagne I've tried, could tell it had a lot of potential upside when we tried it back then, and sounds like it still does.

Will

Great to hear from you Willard and I still remember how wonderful that Crawford River aged riesling was that u bought along at Toowong at another time....

Cheers

Luke

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1995 Rainoldi Inferno Riserva, Valtellina Superiore (13%)

I found this in a dusty old store when it was already about a decade old or more so I don't think it was well stored when I bought. Anyway, it being a Nebbiolo-based wine, and ever the optimist in these sort of things, I put it away to age some more. About two weeks ago I stumbled upon it when going through some boxes and thought 25 years was time enough. This would make it the oldest Valtellina I would ever have had.
The colour was quite pale when decanting but in the glass it had a deep garnet/brick core fading at the rim. It had a half hour decant and a spell in the fridge to cool it down before we had it with seared strip loin steaks, boiled potatoes and mushrooms. I must say I was not sure if this was tired, still somewhat mute, or perhaps showing the effects of its early years on a store shelf. The nose was quite nice, black fruit with floral scents and a hint of herbs, but the palate was rather dark, the fruit muted, with a dry, leathery, almost astringent finish. It was pleasant enough but seemed withdrawn and stubborn. It was better with the steak than on its own.

One of my suspicions about the wine was later confirmed. There was a boatload of fine sediment so I eased up quite early in the decant am now sipping the dregs as I write. Hmm, the nose is a bit more fragrant, the palate a bit sweeter and the finish much more pleasant. Seems like the wine needed more time to unfurl. Either that or maybe I like sediment in my wine.

I have another bottle of this and I think I will give it a few more years.

Cheers ............................ Mahmoud.

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Sean wrote:

0DD92FC4-6DEC-4068-88D4-C73F56787E50.jpeg

Stonier Pinot Noir 18 - Handpicked, mostly destemmed, small, open fermenters and 9 months in French oak, though some of it left in the tank. Got that typical clean, fresh feel to it. Lighter style indicated by the colour and vibrant acidity. Nice earthy aromatics. Cherry, red fruits, herbs, slightly savoury and soft tannins. The bottle went quick. Like to see this with another year or two on it.

I concur with the notes, guilty of having had a few bottles of this over the last month

2010 Petaluma Coonawarra

I am a big fan of this label, and this vintage continues to keep that love going.
Stunning, beautiful aromatics, long elegant palate. In a great place right now.

After the tasing online with Jelle on the 8th, I had some Boudignon and Muller over. Too much work to even have a single glass during the next couple of busy weeks, so I put both bottles in the freezer. Defrosted now for tasting. First up is the ‘15 Cuvee Francois. No sign of any oxidation on the nose and in the mouth it still has razor acidity and lemon tinged fruit. Only effect is some spicy bites on the finish. Maybe I should have let the wine warm up a bit more, but it’s drinking pretty well having been opened a couple of weeks ago.

mychurch wrote:, so I put both bottles in the freezer. Defrosted now for tasting.

Sorry, am I reading you right... you FROZE the partially drunk wine and then defrosted it and kept drinking it?

sjw_11 wrote:

mychurch wrote:, so I put both bottles in the freezer. Defrosted now for tasting.

Sorry, am I reading you right... you FROZE the partially drunk wine and then defrosted it and kept drinking it?

Yes I did.

Usually leftovers go into a bottle I keep in the kitchen and it’s used for cooking wine (I have a red and a white). Occasionally I will make ice cubes, again for cooking, but there was just too much left over of such high quality wines to waste.

The Muller was a little bit clipped. It was still a lovely Riesling, but I think it lost a bit of tension. Once I took a sip though I just had to finish the bottle.

If you use the search function you can see that others have tried freezing - there is a nice thread where someone tested the same wine by freezing, pitting in a microwave, using a blender etc to see the differences. Wine is a lot more robust than we think.

mychurch wrote:

sjw_11 wrote:

mychurch wrote:, so I put both bottles in the freezer. Defrosted now for tasting.

Sorry, am I reading you right... you FROZE the partially drunk wine and then defrosted it and kept drinking it?

Yes I did.

Usually leftovers go into a bottle I keep in the kitchen and it’s used for cooking wine (I have a red and a white). Occasionally I will make ice cubes, again for cooking, but there was just too much left over of such high quality wines to waste.

The Muller was a little bit clipped. It was still a lovely Riesling, but I think it lost a bit of tension. Once I took a sip though I just had to finish the bottle.

If you use the search function you can see that others have tried freezing - there is a nice thread where someone tested the same wine by freezing, pitting in a microwave, using a blender etc to see the differences. Wine is a lot more robust than we think.

Nigella Lawson has been doing this for years, read it in one of her cookbooks and she alluded to it on her TV show. Not sure how wine leftovers from a guest's glass and saliva goes in a Covid-19 world, but domestic freezer temperatures of -18 degrees C and once in the pot at nearly 100 degrees C, should kill everything!
Cheers Craig

2015 Woodstock MV Shiraz, not had a Woodstock since the gallons consumed of this wine and the Cabernet in the 80/90s.
Opened with a lovely perfume, bit of French/American oak, plush profile, dark fruits, plums and lovely rich dark chocolate notes, great mouth feel with slippery silky tannins...for $10 at a recent sale, a delight.
Cheers Craig

2013 wynns BL shiraz. solid.. losts of dark fruit, bit of smokey oak. tannin right in the pocket.
Improved out of sight when Eddie B laid that tackle and sealed the cats fate.
As a long suffering bagger it was a sweet sweet moment.

Scotty vino wrote:2013 wynns BL shiraz. solid.. losts of dark fruit, bit of smokey oak. tannin right in the pocket.
Improved out of sight when Eddie B laid that tackle and sealed the cats fate.
As a long suffering bagger it was a sweet sweet moment.

+1 from me and I suspect mjs, both on the wine and indeed the result!! Just want a win against a depleted bombers side...the team I loathe above all others.
The chap up north will be beaming that the Dogs have completed the Sydney double
Cheers Craig

phillisc wrote:

Scotty vino wrote:2013 wynns BL shiraz. solid.. losts of dark fruit, bit of smokey oak. tannin right in the pocket.
Improved out of sight when Eddie B laid that tackle and sealed the cats fate.
As a long suffering bagger it was a sweet sweet moment.

+1 from me and I suspect mjs, both on the wine and indeed the result!! Just want a win against a depleted bombers side...the team I loathe above all others.
The chap up north will be beaming that the Dogs have completed the Sydney double
Cheers Craig

Yes, +1 from me as well, was painful to watch the last quarter

A win tomorrow night against an arch enemy would top it off. Had to laugh, it was a Bombers player who came down with a CV-19 +ve test

Drinking some '05 and '09 Bordeaux wines tonight!

1990 Penfolds bin 90A Cabernet Shiraz
Incredible provenance
From cellar door
Wonderful fruit just a tad too much oak for me

Bailey’s Muscat purchased in the mid 1960s
Rich young weighty & perfumed

2013 Soldera pale perfumed with an incredible thumb print
WOTD

2001 latour fresh young

2001 Pegau reservee magnum smells like burgundy

2007 Pegau capo magnum best least hot version ever

Opened one of the last Brown Bros 05 Patricia Cab Sauv last night. Drinking beautifully. Balanced, oak seems to have disappeared, very little tannin left, still lots of fruit with vague hints of some old fruit cake and baccy (but not on the nose, that was like opening a recent bottle). Only thing is, leave the last bottle for a while longer, or have it next week...decisions, decisions!

Hollick 2008 Coonawarra Cabernet Sauvignon. Another stray single bottle rummaged from the cellar. From a vintage in SA that continues to deliver in spades. Lovely lovely sweet black fruits and perfectly balanced. Oak and acid have resolved. In between medium and full bodied it reminded me of a McLaren Vale Cab without the dark chocolate. Lovely mouthfeel. Everything in harmony with wife and I fighting over the last drops. I think it will continue to improve marginally but why wait? I'm not sure I've ever tasted a Hollick and will keep an eye out for more if this is the standard. With wife currently in 2nd term of 14 day self isolation after having to go interstate twice during Covid19 times I'm trying to keep things interesting in food and wine. It even went well with fresh NZ flounder with burnt butter sauce, baby potatoes and beans. This wine certainly earned brownie points during these difficult times. Even had a visit from the police yesterday checking she is being good.

michel wrote:1990 Penfolds bin 90A Cabernet Shiraz
Incredible provenance
From cellar door
Wonderful fruit just a tad too much oak for me

Bailey’s Muscat purchased in the mid 1960s
Rich young weighty & perfumed

2013 Soldera pale perfumed with an incredible thumb print
WOTD

2001 latour fresh young

2001 Pegau reservee magnum smells like burgundy

2007 Pegau capo magnum best least hot version ever

I'm yet to have one of the Pegau Capo but I think the reserves is the best expression of CNDP going around (rayas and beaucastel consumers may disagree). Is there much of a gap to the grand vin (pricing aside)?

Sean wrote:

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Stonier Pinot Noir 18 - Handpicked, mostly destemmed, small, open fermenters and 9 months in French oak, though some of it left in the tank. Got that typical clean, fresh feel to it. Lighter style indicated by the colour and vibrant acidity. Nice earthy aromatics. Cherry, red fruits, herbs, slightly savoury and soft tannins. The bottle went quick. Like to see this with another year or two on it.

This wine went off the boil for a few years. Not sure if they were using poor quality fruit, or if it was a different winemaker. It looks like it is back.

I Love Shiraz wrote:

Sean wrote:

0DD92FC4-6DEC-4068-88D4-C73F56787E50.jpeg

Stonier Pinot Noir 18 - Handpicked, mostly destemmed, small, open fermenters and 9 months in French oak, though some of it left in the tank. Got that typical clean, fresh feel to it. Lighter style indicated by the colour and vibrant acidity. Nice earthy aromatics. Cherry, red fruits, herbs, slightly savoury and soft tannins. The bottle went quick. Like to see this with another year or two on it.

This wine went off the boil for a few years. Not sure if they were using poor quality fruit, or if it was a different winemaker. It looks like it is back.

I thought the 2014 and 2015 were nice, didn't try the 2016 or 2017...and the bottles I had were the reserve rather than the standard pinot.

A few recent taking notes, mainly Clare Valley orientated:

2017 Kilikanoon ‘The Prophecy’ Shiraz, Clare Valley

2017 being a wet year, not as dark and concentrated as I’d expect – but in a positive way. Lovely and perfumed.

2017 Pikes ‘Los Companeros’ Shiraz Tempranillo, Clare Valley

I really liked this blend, well under medium bodied, a touch ‘rustic’, I would call this a bistro wine - easy to drink during the day without being too heavy.

2019 Pikes ‘Damside’ Chardonnay, Clare Valley

Lovely fruit and acid, with really good balanced oak. Well priced and value here at ~$25.

2019 Pikes ‘Valley’s End’ Semillon Sauvignon Blanc, Clare Valley

Consistent drinking year in/out – good fruit and acid also. Finishes well. Easily go a few years as well to develop some further complexity

2017 Paulett’s Polish Hill River Shiraz, Clare Valley

Dark, inky and well supported oak. Nicely balanced wine. This could easily go a decade. Drinking best on day 2. At ~$20 the quality of this wine is notable.

2018 Stonier Pinot Noir, Mornington

This has become my ‘go to’ wine in the last couple of months. Lighter bodied but packed full of flavour. Lovely length.

2019 Cirillo “The Vincent’ Grenache, Barossa

All this talk of Grenache recently, popped and poured this one. Pinotesque is style – lovely savoury type fruit and lovely spice, with good tannin on the finish. A bit tightly wound at this stage – needs a year or so, but good drinking none the less. Certainly no overripe 'confected' flavours.

Clare Valley Riesling Tasting, Vintages: 2005-2017

This was not about the producer more about vintage variation. Some good examples for my tastes; 2012 was the standout. Both 2011 and 2012 were strong though; with great structures, acidity and balance. 2016 & 2017 looking good too. Hardly a bad wine though, the weakest was probably 2009

My sister brought a 17 Pauletts Shiraz from a trip to Clare a couple of weeks back...had it with roast chook yesterday ...very nice indeed.
She and her partner said the Paulett CD experience was exceptional, they were there mid week, by themselves!

Cheers craig

Matt, Craig or anyone else... on the subject of Clare, has anyone tasted 2019 The Merle or Florita? If so, thoughts ? Cheers, Mike

Mike Hawkins wrote:Matt, Craig or anyone else... on the subject of Clare, has anyone tasted 2019 The Merle or Florita? If so, thoughts ? Cheers, Mike

Hi Mike, did try the Merle before sending a sixer down the hole...very floral and perfumed delicate texture, very good. If I am to be critical the 19 didn't match the laser like acidity of the 12 but still a good wine
I am ordering some of the Florita and the other one l will get is Clos Clare, Sam and Tom Barry's wine...it's very very good.
Cheers Craig

Surreal night, our first dinner post easing of restrictions, however not sure we will make next month the
way we are going down here.

Anyhoo, theme was 'Open' (Ie bring whatever) and as always, all wines served blind.

Wine # 1 - 2008 Pol Roger - Champagne
Slightly darker in the glass suggests it has a little age on it. Tinge of Yellow/Gold. White florals and chalk on the nose, beautiful
nose. Acid spine is the highlight here. Lemony sherbet. Fruit has to have some Pinot here as there is a creamy richness I associate
with Pinot in Champagne. I guessed Vintage Blend, with majority Chard (ie over 50% - due to acid)....wrong. 60% Pinot / 40% Chard.
This is seriously quality Champagne from a top vintage. Price of entry is more than fair.
That cream shines through and there was an ever so slight white pepper spice at the end. What a great wine will live a very long time.


Wine # 2 - 2008 Owen Roe “Kilmore” Pinot Noir - Oregon USA
Nose has a slight 'Burg' feel to it, but not the complexity or power.... slightly muted as well.
Colour in the glass looks older too. Darker red, brown edges and blurry. Very high acid on the palate, little to no
tannin left, im leaning to new world and specifically Taswegian. It feels like youngish vines, but from a cooler climate and
an older wine (ie over 10 years old)..... lol you are only about 13,000klms off Rossco......... hmmmmm
Length is shorter than I wanted. Bark Fruits, bitumen and cola. No forest floor or mushrooms, lacks complexity. Drink your remaining bottles now.


Wine # 3 - 1990 Chateau Grand Puy Lacoste - Pauillac
Colour in the glass tells me this is pretty old. Brick type colour, doesn't shine like a newer vintage, but gee doesn't that nose leap out of the glass.
Capsicum, tobacco and cassis. Reminded me of a really old Moss Wood. So I was in New World Cab territory....specifically WA.
A hit of white pepper, old leather and some menthol / eucalypt type notes as well. Green leafiness and quite earthy. Perfect balance here, length is
sublime. Integrated fully mature Cabernet here. Blackberry fruit is still hanging in there, but drink now. Very surprised the reveal was Left Bank, lol what do i know!


Wine # 4 - 2013 Antinolio Gattinara Osso san grato - Northern Italy
Crystal clear in the glass. Bright red colour, shines and glistens. Quite peppery as well, but more blackish pepper (I must be having a pepper day).
Huge amounts of minerality here. Black Iron, Charcoal and Graphite minerality types stuff. Cant help but wonder if this is volcanic soil (ala Etna) but
its a Nebb. Tannin makes you sit up and take notice. This is for the tannin whores (like myself), just coats the mouth. Very powerful fruits, red raspberries, red cherries, redcurrants. Quite floral with Roses and some violets. Does feel young though, feels like 5 years old. Love this wine...... it will last a long time and probably opened too young. Would love to see this in another 10 years.

Wine # 5 - 2012 Yarra Yering Dry Red # 2 - Yarra Valley
Now this is something different again. Colour looks older and slightly blurry. Dull Dark purple in the glass. Smells old too. Has a Buttery/Creamy type nose, followed by a bit of blue cheese funk. Are there whole bunches in here?
Feels like a Rhone / Syrah style (so i picked old world / Rhone), medium body (just). Very short length, high acid and the structure is all but gone. Some green notes, and subdued blue fruits.
There was an audible shock when revealed. This is a very young wine, very good vintage AND quite expensive. Perfect providence as the person bought it direct from the winery and stored it in their cellar since then. A bit disappointing. I cant remember if this was a cork closure... Im leading towards yes though.

Wine # 6 - 2010 Ch La Conseillante - Pomeral
Big wine here. Supercharged everything. Big tannin, big fruit and big bodied. I was quite shocked when I tasted this (yes it was my wine, and yes it was my first time) as everything I had read mentioned words like "perfumed, elegant, floral, subtle'
LOL oh how wrong they are. This is anything but. It smacks you in the face like a scorned lover. First is the tannin structure, its prominent and commanding. Then the rush of big, ripe and sweet fruit hits you. Liquorice, minerals and blackberries.... bowls you over is probably a better description. Its dense and yes silky, but powerful. Others got an alcoholic heat from the wine, but I didn't. Alcohol didn't seem out of place here.

All the members picked it as new world, specifically Barossa Shiraz......... and these are all veteran Bordeaux drinkers, so imagine their shock and surprise to know it was a right bank, predominantly merlot.

I cant really tell where this wine is going. After 10 years, it drank like a barrel sample, so its either going to be a stunning 40 year wine, or the fruit will fade and be taken over by the oak and be a hollow shell. Only time will tell and Im not buying another one to find out.


Wine # 7 - 1983 Taylor’s VP - Portugal
Another superstar VP here. Bright red in the glass, you can tell its older, but still has this vibrancy and lustre about it. I love the red fruit in this. Tart strawberries, raspberries and red cherries. Slivered roasted almonds, and macadamia creaminess. Some purple florals.... lavender maybe? Length is perfect and wine is in rude health, probably live forever cork permitting. Spirit is balanced and unobtrusive. Love this wine


Wine # 8 - 1999 Seppelt Vintage fortified Shiraz/touriga VP (Half bottle)
Thicker/more syrupy than the Taylors, but not a bad wine just a different style. Im thinking new world & fortified. Didnt pick it as a VP, there is a wonderful subcontinental spice about this. Cinnamon, cloves, cardamom, star anise.
Still quite primary fruits, doesnt reveal its age at all. Blackberries, black currants as well. Aniseed with some alcohol heat. Good wine here and if the cork holds up, has a long life.

phillisc wrote:

Mike Hawkins wrote:Matt, Craig or anyone else... on the subject of Clare, has anyone tasted 2019 The Merle or Florita? If so, thoughts ? Cheers, Mike

Hi Mike, did try the Merle before sending a sixer down the hole...very floral and perfumed delicate texture, very good. If I am to be critical the 19 didn't match the laser like acidity of the 12 but still a good wine
I am ordering some of the Florita and the other one l will get is Clos Clare, Sam and Tom Barry's wine...it's very very good.
Cheers Craig

Have not tried either yet. Generally speaking 19 should be a good year, there was plenty of natural acidity. Did not go to the wine show tasting last year, hence missed trying a large sample.
20 is shaping up very well, Riesling looking strong across most sub-regions from what I am hearing. Volumes will be well down though.

2013 Moorooduc Estate The Duck Pinot Noir.

2013 was a hot vintage on the Peninsula (relatively), and the wine shows this in being slightly more confected than usual. However, the colour is great, the structure is pretty good considering and the length is good.
Then tried it again with my slow cooked shoulder of pork with lime, Soy, honey, chilli marinade...and it sung. Love the way food and wine interact like that.

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