The Auswine Forum

Scotty vino wrote: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.

Ian S wrote: 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.

Rossco wrote: Really appreciate those suggestions and will try to hunt around for those Timorasso producers. I see
Roagna make a Timorasso Derthona Montemarzino, that could be really interesting.

Very good point about the Alcohol %, I hadn't made note of it, so checked my other remaining bottles and was 13% (so right in your window)

JamieBahrain wrote:

Rossco wrote: Really appreciate those suggestions and will try to hunt around for those Timorasso producers. I see
Roagna make a Timorasso Derthona Montemarzino, that could be really interesting.

Very good point about the Alcohol %, I hadn't made note of it, so checked my other remaining bottles and was 13% (so right in your window)

I'm guessing Roagna will be expensive in Oz? My wine group gets a small allocation each year. We have buried them away.

There's always the next big thing in ITA ( or even the wine world ) and Timorasso is getting some attention. Few report on aged examples- and this is where the beauty is. It's sort of like white Hermitage, you can catch joy in youth, otherwise, leave for some intriguing development.

I can' recall if it matches up well with the famous wedding cake looking cheese of the region ( Montébore ) ?

Luke W wrote:2009 Felton Road Block 5, if Burgundy is better than this, sign me up. This is a wine to die for, maybe Burgundies are wines to live for??

dave vino wrote:Chardonnay, Shiraz and Pinot tasting...and a Sparkler

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Hacker wrote:Hi Dave, how was the Faiveley CdeB? I think I have some '09s and 10s hidden away.

George Krashos wrote:Auction purchases are fraught with risk, especially when one of the auctions is noted as having "potentially heat affected" wines.

So last weekend, we had the following:

- Chateau Cheval Blanc 1975: not heat affected, but corked like a @#$%ard.
- Chateau Pichon Lalande 1970: not heat affected but corked like a @#$%ard.
- Veritas Mataro Vintage Port 1975: just corked like a @#$%ard.

There are no great old wines, just great old bottles.

George Krashos wrote:Auction purchases are fraught with risk, especially when one of the auctions is noted as having "potentially heat affected" wines.

So last weekend, we had the following:

- Chateau Cheval Blanc 1975: not heat affected, but corked like a @#$%ard.
- Chateau Pichon Lalande 1970: not heat affected but corked like a @#$%ard.
- Veritas Mataro Vintage Port 1975: just corked like a @#$%ard.

There are no great old wines, just great old bottles.