The Auswine Forum

Cloth Ears wrote:

mychurch wrote:

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The other Gouais. This time it’s young and has bubbles. Prefer the older version, but this is fun. Probably too rich to make a good sparkler. Some quince, low in alcohol, fairly big bubbles. Unique.

I notice it's got a crown cap. I wonder if it will actually age well in the bottle, with the big bubbles becoming smaller and the flavour approaching the 12YO...

I only drink a few glasses of this on night 1 as the 08 was still open. It was much better on day 2 and actually i drank it up as it was so good, I think it just needsa bit more time to come together, or maybe give it a quick decant

The 08 was drank over 3 nights and it was great on all 3. I dont think everyone would give it such high praise, but I will be ordering more.

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2004 Leeuwin Estate Art Series Cab Sauv

Always overlooked due to the Chardy, but in my mind, and certainly from my experience, it ages very well.
Classic Olive and Cassis aromas and flavours. Tannins are still grippy, which adds to the volume of flavours. A tad short on the palate.
But all in all, for 16 years of age, very enjoyable!

2009 Felton Road Bannockburn pinot noir, had half last nite, quite nice, put half in the fridge and decanted tonite. Stunning, sorry I didn't realise the potential last nite. Sipping slowly...

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Luke W wrote:2009 Felton Road Bannockburn pinot noir, had half last nite, quite nice, put half in the fridge and decanted tonite. Stunning, sorry I didn't realise the potential last nite. Sipping slowly...

Nice note on a nice wine, inline with my experience. But of course you are wrong - as Jamie has told us repeatedly that red wines don't age "correctly" under screw cap

Another GB!

2005 Grant Burge Shadrach Cab Sav.

Pulled out due to wedding anniversary.

My only bottle, and a bit of a random find in the back of the cellar.

Very Parkerised, rich and oaky. Back in the day where if a little oak was good, lots of oak must better.

Oak has dominated and overpowered the fruit, which is disappointing as I love Barossa cab, but you can tell the fruit was overripe when picked anyway. Interesting as the fruit comes from the Corryton Park Vineyard, which is said to be the highest and coolest of Barossa’s’ vineyards. I assume that means Grant Burge's vineyards? But it also has some valley floor fruit... I woudl say lots of it by the ripeness here.

Got some interesting menthol characters and hint of licorice.

None of that brown earth I usually get from a Barossa Cab, but it does have jammy plums and vanilla.

Thick & soupy even after 15 years, however it would still be interesting to see the evolution with more time and If the oak ever calms down.

Perfect cork....like perfect. 1mm red disk all around the bottom. Not staining, no leakage. Lots of sediment.

Wife loved it, and she was very happy..... I guess thats all that counts on an anniversary.

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Not sure what your concerns are about ageing? This vintage not up to it?

10-20 years a sweet spot with the late 80's and 90's Craiglees. I have less experience recently. I have a nice vertical back to 88. Was going to do a wine dinner but I think I'll just drink them all with a Craiglee obsessed mate who lives in Mt Macedon ( post-COVID ).

I loved the tannins and overall mouthfeel of the Craiglee '14 shiraz, and I'm surprised to hear the allusion to brett. My wife recently grabbed some '15's that she came across in a "clearance bin", and we opened one of those which was drinking wonderfully.

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z Waxed lyrical before about the Dappled Ullaged wine. It’s thicker than the start of the year, but it opens up beautifully. Salted lemons dominateand there are funky Jura overtones. A wonderful hommage.

I was tasting online with Jelle in Amsterdam who had put me onto Alliet. First taste of a red version and it’s gorgeous. As with all top wines it the balance that the key. We both decanted the wine for 2 hours and initially there was some milky chocolate and red fruits. That changed over time and in the mouth the wine had intensity while being light. Touch of pepper, lots of red berry fruit, supple tannins. This will age, but is lovely to drink now. Class shows, as this morning I can still taste it on my toungue.

JamieBahrain wrote:Not sure what your concerns are about ageing? This vintage not up to it?

10-20 years a sweet spot with the late 80's and 90's Craiglees. I have less experience recently. I have a nice vertical back to 88. Was going to do a wine dinner but I think I'll just drink them all with a Craiglee obsessed mate who lives in Mt Macedon ( post-COVID ).

I had my last 2 bottles of the 90 shiraz last year and they were great

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2019 Giacomo Boveri Piccolo Derthona
Never had this variety before. Like a cross between a Chardonnay and Viognier (just without the apricot). This is all about the texture. Briney and oily. Lovely full mouthfeel, lime leaf, minerals, melons and sea air. Slightly shorter length than I would have liked, but a very enjoyable wine. Would go perfectly with some fried Calamari or whitebait.


2018 Platinetti Guido Colline Novaresi Vespolina
Another cracking release from this producer. Made for earlier drinking, this is all bright red fruits. Lots of raspberry and crunchy cranberry. Quite floral as well, dried lavender, Roses and violets.
Lovely fruit tannin, can't see any oak, but I assume it's large old botti. Only issue is acid is a bit out of whack, but will integrate nicely with some age. Great value for the $$.

Update:

Tonight is another platinetti vespolina. Very similar notes to the last one however this has a lot more noticeable peppery spice. Quite interesting and its the kind of pepper I get in a Grampians red (IE Langi shiraz type thing)
Lovely stuff

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Rossco wrote:2019 Giacomo Boveri Piccolo Derthona
Never had this variety before. Like a cross between a Chardonnay and Viognier (just without the apricot). This is all about the texture. Briney and oily. Lovely full mouthfeel, lime leaf, minerals, melons and sea air. Slightly shorter length than I would have liked, but a very enjoyable wine. Would go perfectly with some fried Calamari or whitebait.


2018 Platinetti Guido Colline Novaresi Vespolina
Another cracking release from this producer. Made for earlier drinking, this is all bright red fruits. Lots of raspberry and crunchy cranberry. Quite floral as well, dried lavender, Roses and violets.
Lovely fruit tannin, can't see any oak, but I assume it's large old botti. Only issue is acid is a bit out of whack, but will integrate nicely with some age. Great value for the $$.

Update:

Tonight is another platinetti vespolina. Very similar notes to the last one however this has a lot more noticeable peppery spice. Quite interesting and its the kind of pepper I get in a Grampians red (IE Langi shiraz type thing)
Lovely stuff

Excellent, enjoying the notes, so keep drinking!

For other Timorasso producers, try Massa, Marina Coppi (their Fausto is a big wine, but worth trying), Mariotto, La Colombera. As a personal preference I often trade down a little as I rather like the way the grape shows at 12.5-13.5%, but find that oiliness can lessen my interest as the alcohol rises (by comparison, I despise the oiliness of too many viogniers). Rather usefully that means paying less gets me a wine more to my tastes, but nonetheless ages very well.

I also recognise that spiciness you mention in Vespolina. Subtle for sure, but not uncommon.

Sean wrote:

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Craiglee Shiraz 14 - A dense, deeply coloured red/black. Peppery with red fruits, clove, licorice and spice. Subtle French oak and tannin. The oak always runs second to the fruit. This is 13.5% alcohol, the same as the 12 that I had a couple of years ago. OK this is a bit different. Nice earthy/dried herb character, but more barnyard as I got into it. A track record for ageing, but that worries me a little.

I've very much enjoyed the Craiglee Shiraz that I've drunk and it does indeed age brilliantly. A little (or even quite a dollop) of barnyard and I'd be very happy indeed. I think I might need to renew my acquaintance with Craiglee.

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2004 Parker Coonawarra First Growth

Displaying lovely aged characters, but drying out at the end. Close to its end of life, but goes well with the roast rack of lamb!

Rory wrote:

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2004 Parker Coonawarra First Growth

Displaying lovely aged characters, but drying out at the end. Close to its end of life, but goes well with the roast rack of lamb!

Surprising. Would have thought this would have aged better.

Yes George, I was a little surprised and disappointed as well.

Rory wrote:

Parker.jpg

2004 Parker Coonawarra First Growth

Displaying lovely aged characters, but drying out at the end. Close to its end of life, but goes well with the roast rack of lamb!

Cork or SC?

Cork unfortunately.

George Krashos wrote:

Rory wrote:

Parker.jpg

2004 Parker Coonawarra First Growth

Displaying lovely aged characters, but drying out at the end. Close to its end of life, but goes well with the roast rack of lamb!

Surprising. Would have thought this would have aged better.

If that is your experience, I would think that there is a problem with that particular bottle. 2004 shouldn’t be at end of life.

2005 Wendouree Cab Malbec. A buddy and I shared.
Stunning example of this wine.
First look at the cork had me worried (pics attached). Into a decanter and let it sit for 30min to an hr.
Very muted and understated at first, still worried.
10-15 mins in. Things started to happen. Some hard edged acteone/nail polish remover like notes almost stinging the nose at first. ok good.
Following that some dark/cool brambly fruit started poking thru. Bit more time stared to get those asphalt/bitumen/machine shed notes and it really started to build from there. Moderate menthol and eucalyptus characters coming in with some nice black tea and dried spice. ON we go and some fantastic aniseed/liquorice punch. Got the slightest hint of oak towards the end of the bouquet that stayed the journey. It just kept evolving with more complex dark fruits and than came some subtle savoury smokiness to round out. On the palate this is like fine boned china. Tannin smooth as but just enough grip/structure to hold interest. Continued to evolve and as the curtains came down finished with a lovely soft floral note. The evolution and the aromas here just amazing. in the mix for WOTY

Following the above.... a glass of 2013 Mario Marengo Barolo Bricco Delle Viole. (did i say that right )
Geez the hard savoury note really threw me and i never recovered from there. Think the Wendouree was still winking at me from across the room and I just couldn't engage with this. It's quality wine, I could gather that. But my compass was struggling at this point.

Onto a Glass of 2018 Cullen Cab Merlot. Fruity/Oaky/caramel sweetness here.Odd structure This needs time? I dunno.

Scotty,

But for the fact that it is only a 15 year-old bottle, the Wendouree cork looks fine, only that it might not last too much longer. In fact it reminds me of the state of the cork on my 1998 Rockford 'Moppa Springs' when it was 20 years old. The condition of the cork didn't worry me, it told me that I had got to it at the right time, before it was compromised. My only concern would be that I might have wanted it to stand up a little longer.

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

It's heirloom tomato season, so find the wines for the like of Cherokee Purple, Old German, Pruden Purple etc... In consecutive dinners, the wines being served were:
-05 Lindeman Reserved Verdelho Hunter Valley. Bright gold with green reflection, it sent a nose of lemon, lemon flower, apple and herb. The flavour of lemon and bitter lemon peel, apricot, green apple under buttery tones was so appropriate to heirloom tomato vegetable soup married to garden chervil.
-05 Keith Tulloch Hunter Valley Semillon. Gold clear, it sends a lemony nose with hint of coconut. The notes of tart lemon punctuated with honey jumped in well in the garden salad of tomatoes, kohlrabi, zucchini and mint.
The verdict: my wife preferred the Verdelho!

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