The Auswine Forum

Hi Rossco, thanks the Etna dinner posting. I have awaiting these notes with interest and a degree of trepidation!

Disappointing to say the least on the ageing profile of the Passopiscarios. The 2017s were the 1st vintage imported into NZ,so I don't have the issue of older Passopisciaros in the cellar

The overall conclusion from the dinner would appear to be drink Etna Rossos younger, which is kind of where I am anyway (luckily)

The 2017 Terre Nerre Don Peppino is definitely a bit of ahead scratcher. I have only 1 bottle, not sure what to do, may leave it for a couple of years?

cheers Brodie

brodie wrote:Hi Rossco, thanks the Etna dinner posting. I have awaiting these notes with interest and a degree of trepidation!

Disappointing to say the least on the ageing profile of the Passopiscarios. The 2017s were the 1st vintage imported into NZ,so I don't have the issue of older Passopisciaros in the cellar

The overall conclusion from the dinner would appear to be drink Etna Rossos younger, which is kind of where I am anyway (luckily)

The 2017 Terre Nerre Don Peppino is definitely a bit of ahead scratcher. I have only 1 bottle, not sure what to do, may leave it for a couple of years?

cheers Brodie

What I took out of the night:

2017 seemed a 'forward' year for Etna, and Im personally not buying any.

Many of the tasters have had wonderful experiences with prior vintages (to 2010 & 2011), as well as great bottles after these vintages. This is solely from one dinner, so hardly a statistical trend and definitely not to be taken as a comment on the producer or vintage as whole at all. In fact Wine # 11 was a 2011 'C' and as the notes read, that bottle was fine. I have many 2012 & 2014 Passopisciaro in the cellar as birth year wines.
There could be many reasons these particular examples were NQR on the night. Auction purchases? Storage prior to ownership? Transport ect ect.

There appears to be a lot of 'Natural Winemakers' in Etna and to research which producers you buy.
Calabretta I found from this evening to be an excellent producer and one i will hunt out more of. Especially the 2015 Nerello Cappuccio
and 2016 Nonna Concetta Nerello Mascalese... hell even the Rose was nice.

2017 Terre Nerre Don Peppino I wont be buying, and have read reports (from an Australian writer) of the 2018 becoming oxidised overnight after opening.

I still have a case of the ‘10 Francetti in Bond in the UK. 100% Petit Verdot from memory, but who knows. I think it was sold then as the top wine and if the ‘10s and 11’a are in shape, then maybe it can stays bit longer. Unfortunately I think my tastes have moved on since I bought it.

Rossco wrote:

brodie wrote:Hi Rossco, thanks the Etna dinner posting. I have awaiting these notes with interest and a degree of trepidation!

Disappointing to say the least on the ageing profile of the Passopiscarios. The 2017s were the 1st vintage imported into NZ,so I don't have the issue of older Passopisciaros in the cellar

The overall conclusion from the dinner would appear to be drink Etna Rossos younger, which is kind of where I am anyway (luckily)

The 2017 Terre Nerre Don Peppino is definitely a bit of ahead scratcher. I have only 1 bottle, not sure what to do, may leave it for a couple of years?

cheers Brodie

What I took out of the night:

2017 seemed a 'forward' year for Etna, and Im personally not buying any.

Many of the tasters have had wonderful experiences with prior vintages (to 2010 & 2011), as well as great bottles after these vintages. This is solely from one dinner, so hardly a statistical trend and definitely not to be taken as a comment on the producer or vintage as whole at all. In fact Wine # 11 was a 2011 'C' and as the notes read, that bottle was fine. I have many 2012 & 2014 Passopisciaro in the cellar as birth year wines.
There could be many reasons these particular examples were NQR on the night. Auction purchases? Storage prior to ownership? Transport ect ect.

There appears to be a lot of 'Natural Winemakers' in Etna and to research which producers you buy.
Calabretta I found from this evening to be an excellent producer and one i will hunt out more of. Especially the 2015 Nerello Cappuccio
and 2016 Nonna Concetta Nerello Mascalese... hell even the Rose was nice.

2017 Terre Nerre Don Peppino I wont be buying, and have read reports (from an Australian writer) of the 2018 becoming oxidised overnight after opening.

Thnx for the thoughtful reply Rossco, Good insights.

Etna Rosso has a specific role in my cellar - to drink early whilst waiting on the Sangiovese and Nebbiolo wines to mature. I found most to be very approachable and enjoyable in the 5 to 8 years from vintage time frame. Also I like that they don't need decanting so they can be opened on impulse.

I buy Benanti, Terre Nerre and Passopiscario. Have not had any issues with the Terre Nerre wines to date

cheers Brodie

mychurch wrote:I still have a case of the ‘10 Francetti in Bond in the UK. 100% Petit Verdot from memory, but who knows. I think it was sold then as the top wine and if the ‘10s and 11’a are in shape, then maybe it can stays bit longer. Unfortunately I think my tastes have moved on since I bought it.

Have not tried it, but everything I have read makes it sound like a modern "super Tuscan" style wine with lots of new oak. The NZ importer of Passopiscario basically admitted as much to me. I am sure it is a very well made wine if you like that style.

Brodie

Rossco wrote:What I took out of the night:

2017 seemed a 'forward' year for Etna, and Im personally not buying any.

Agreed, it's a forward vintage. 2017 the weakest Etna vintage I've tasted. I hardly bought any. A vintage for drinking young.

Rossco wrote:Many of the tasters have had wonderful experiences with prior vintages (to 2010 & 2011), as well as great bottles after these vintages. This is solely from one dinner, so hardly a statistical trend and definitely not to be taken as a comment on the producer or vintage as whole at all. In fact Wine # 11 was a 2011 'C' and as the notes read, that bottle was fine. I have many 2012 & 2014 Passopisciaro in the cellar as birth year wines.
There could be many reasons these particular examples were NQR on the night. Auction purchases? Storage prior to ownership? Transport ect ect.

I think something happened during transport to Australia for the 2010 and 2011 vintages for Passopisciaro. Too many bad bottles from different cellars. Earlier and later vintages of Passopisciaro don't have the same high failure rate.

Rossco wrote:There appears to be a lot of 'Natural Winemakers' in Etna and to research which producers you buy.

Yes, 'Natural Winemakers' a risk, especially with longer term storage. It's enough having to deal with the cork lottery. No need to add another variable that works against you.

Rossco wrote:2017 Terre Nerre Don Peppino I wont be buying, and have read reports (from an Australian writer) of the 2018 becoming oxidised overnight after opening.

2018 was a great vintage on Etna, so that's surprising to read. Perhaps a bad bottle? One of the best wines I had last year was a 2006 Terre Nere Don Peppino which I purchased at auction.

Another March wine night with some very generous people.
Theme for this evening was "Burgundy Varieties"
As always, all wines served blind

Wine #1 (Starter) - NV Robert Moncuit Réserve Perpétuelle Blanc de Blancs Grand Cru
Just a wonderful start to the night. Freshly baked bread, yeasty nose.
Pale yellow/gold in colour indicated either a bit of age (if its a vintage) or reserve material if NV.

Green apple, honey, vanilla, grilled nuts and the toast from the nose comes through on the palate as well.
BIG fruity middle palate too, Rich and ripe fruit from the reserve material. Lovely acid, but only just
holding things together. Gee that fruit is powerful. Silky texture, and as it warms up it becomes
dryer and become more obvious its BdB.
That chalky mineral champagne thing comes through as well with a bit of air, maybe this was
served a bit too cold at the start, but gee its just got better and better. Little fluffy cloud type bubbles,
this is very good.

Wine # 2- 2010 Billaud-Simon 'Les Blanchots' Chablis Grand Cru VV
Initial sweetened nose of pineapple that blew off with air.
Floral Blossoms and rich ripe red apple type fruit again...rich fruits here. Honey notes mixed with some salty sea air as well
(salted honey?)

Gold in colour, lovely oak balance here, not getting the usual Oyster Shell/Brine or Chalkiness
of Chablis so I thought possibly Meursault due to the richness. Fleshy peach and even the
slightest hint of honeydew melon. Shorter length than it should be is my only quibble, lovely fruit weight & texture in
the mouth is superb.

Wine # 3 - 2009 William Fevre 'Valmur' Chablis Grand Cru
Big spicy nose straight up. Cinnamon, Vanilla & Star Anise.
Bright yellow, with a tinge of green around the edges, looks young.
Lovely acid spine, really prominent, but again no Oyster, no Brine or Chalk. So (again) im
not in Chablis. Corton possibly this time, but I have been fooled before.
Lemon with a nuttiness about it. Different to the Les Blanchots in that its wasnt as rich in fruit profile,
but it was still powerful. Touch of nashi pear, and grapefruit type acid with ever so slight flint.

Oak was still quite prominent, which had me thinking (together with the colour) it was
young, around 5 years old (so circa 2015).... lol....... wrong. This was just brilliantly
cellared with a cork that did its job admirably. Length was sensational.

So the question I was asking myself for the rest of the night about these two wines was:
Does Chablis become 'less Chablis like' with age?
These two examples were stunning in their own right, but didn't scream Chablis.
The Raveneau's I have on other occasions were similar to these and I didnt pick them as Chablis.

(gap for dramatic effect)


I will preface the next two tasting notes, by saying they were both my wines. They
had both rated very highly and both considered among the Top Australian Chardonnays for 2020
(just not on this night).

Put it simply, they were so disappointing that I didnt take many detailed notes, and neither wines were
finished by any members of the group. All remnants of the glass were tipped into the spittoon. Bitterly
disappointed with my offerings, my head wasnt in the right frame of mind after this, so some of my
notes may come across as 'harsh' from here on.

This is not a reflection of the state of Australian Chardonnay by any means, but no, on this night
and following from the two previous Chablis, these are not anywhere near the top tier of Aust Chardonnay.


Wine # 4.1 - Left Glass - 2017 Domain Epis Chardonnay (Macedon Ranges)
My notes: Milky, Buttery. Thin, uninteresting and way too acidic

Other Notes:
1. Light lemon, white peach spectrum fruit, Hard acid
2. Banana, Sawdust, lots of Vanilla, hotness


Wine # 4.2 - Right Glass - 2018 Cobaw Ridge Chardonnay (Macedon Ranges)
My notes: Flinty, Grassy, Green. Again thin, lacking fruit and way too acidic.

Other Notes:
1. White Peach, Simple & Straightforward
2. Buttered popcorn, struck match, Prickly & Hot

Quickly moving on, being disheartened and disappointed

Wine # 5 - 2011 Felton Road Block 5 Pinot Noir (Central Otago)
Lots of red fruits on the nose - Red Cherry, Rhubarb, and Cranberry.
Earthy, Mushrooms, Forest Floor and Blackberry Bush (sweet fruited stalks)

Way too much Acid here and it should have integrated better than this, not old world.
Feels NZ, but could be Aus.
I cannot get past that Acid.... it just overpowers everything.
Nice grippy tannin, fruit still bright so im in 10ish year territory.


Wine # 6 - 2012 Giant Steps Applejack Vineyard Pinot Noir (Yarra Valley)
Translucent cherry red in colour. Green Capsicum on the nose.... thats a bit different for a burg variety!
Was quite prominent initially (ie thats all I could smell), but calmed down a bit with air.
Lots of whole bunch here, bit of lemony fly spray on the nose with more green tomato leaf, and a bit
soapy. I picked New World, but NZ.... well got half right, it was a new world.

Palate has some strawberry and rhubarb again, but here comes that acid.
Again very high Acid on the palate. Not as bad as the Felton Rd, but still prominent.

Do 'modern/new world' winemakers add acid because the fruit is so rich? or is it a style they are after.... either way....
a lot either get it wrong or add to much. Not saying that is the case with this wine, but tonights tasting has
certainly highlighted this question.... maybe its just me and im having a bad night/tasting.
Feels similar to the Fleton in age, so i'm around 10 years old.


Wine # 7 - 2005 Hillcrest Premium Pinot Noir
Burg nose, Lots of undergrowth and Pine Needles.
Forest floor. Smells of burgundy but palate is confusing.

Blurry in the glass, makes me think unfiltered and unfined.
Black / Dark Beetroot in colour........ dont think they added colouring to the wine, but
gee its a 'distinct' colour.

Very large fruit on the palate, surely new world with that fruit profile, so rich, ripe (not over-ripe though) and slightly sweet..
Nice balance and lovely handled acid/oak (yay finally!) ....the nose on this is sexy as fvk. Could smell it for hours.
Palate is a bit of a let down, just falls a fraction short on the length, doesn't live up to the nose.
Im thinking 2006 - 2008 byFarr (wrong) regardless this is a wonderful drink.


Wine # 8 - 2014 Littorai 'Savoy Vineyard' Pinot Noir (Anderson Valley USA)
Rich and Ripe on the nose. 100% new world already and i haven't even tried it.
Something strange here, there seems to be alcohol heat or high acid im smelling.
Kind of burning the nose. Very distracting -> fvk im not having a good night with tasting.
Goes to show you have to be in the right headspace to analyse wine properly.

Feels simple & ordinary albeit with some nice purple floral perfume. Bit thin and
lacking fruit. No from me.


Wine # 9 - 2008 Alain Hudelot-Noellat Vosne Romanee 'Les Suchots' 1er Cru
Very earthy and a lot of funk on the nose..... almost stinky. How much whole bunch is in here?
Colour is still brick red and translucent. Has a little age on it.
Bitumen, Forest Floor, Very burgundian here. Can only be a Burg with that nose.
Beautiful wine, so pretty with rose petal, bit of green/stalky strawberry notes, cranberry ... quite savoury.
That mushroom earth comes through on the palate again, medium body, some spice at the end.


Wine # 10 - 2009 Bouchard Pere & Fils Chapelle-Chambertin Grand Cru
What a nose, just so perfumed. Lots of blue and purple notes here. Violets, blueberry,
beautifully rounded fruit, soft and supple. Can only be burgundy.... thought Chambolle with
that lovely spice. Striking balance here that is really in the drinking zone and will still last a long time.
I thought a 2005 with that tannin profile, as it was still prominent (even though the balance was still there).... wrong year AND wrong area. Oh well,
got the burg bit right... good stuff.


Wine # 11 (an Extra) - 2010 byFarr Sangreal Pinot (Bannockburn VIC)
Big hit of whole bunch on the nose, just that unmistakable funk. Tomato leaf and stalk, with some
decayed leaf/vegetal material. Again that damp forest floor & mushroomy notes, fruit too sweet to be a burg.
Great wine making here though, tannin and acid profile is just wonderful. Some bitter herbs,
redcurrants, pomegranate... its a pretty big bodied wine... medium plus. Mouthfeel is silky,
and you can almost feel the fruit weight in the wine... dense fruit. Be very interesting to
see this in another 5 years. By memory I picked this as a byFarr straight away.


Wine # 12 - 1985 Warre's Vintage Port
This needed some time to open up and blossom. Initial chlorine on the nose that blew off with air.
When it did, wow what an experience. Love this colour, belies its age. Dark ruby red with just a hint of
brick on the edge. Looks like a young Vintage Port in the glass....very misleading.
Had a marzipan/almond nuttiness in there, and lots of sweet ginger too, like those Ginger Snap
Biscuits grandma used to put out on the table with her tea. Earthy spirit, dark fruited but not sweet fruits.
Feels old world with that fruit and spirit profile. Liquorice root spice hint of plums and leather to finish off
absolutely sublime and has years left going by this example.


Wine # 13 (an Extra)- Seppeltsfield Para - 21 Year Old
A dark burnt caramel colour, blurry in the glass too, I think this is an older bottle/example.
Burnt toffee notes, dark caramel, lots of vanilla. Rich fruit too, lots of raisins, citrus peel,
like a Christmas Cake spectrum of fruit. Rancio, and green olive rim in the tawny style. Some espresso coffee, this
is incredibly rich fruit style, but held in check by saline/salty minerals really nice balance/touch. Dont sickly
sweet, not clotting or cloying in anyway, just a lovely tawny ready to drink now.

Rossco wrote:Another March wine night with some very generous people.
Theme for this evening was "Burgundy Varieties"
As always, all wines served blind

Wine #1 (Starter) - NV Robert Moncuit Réserve Perpétuelle Blanc de Blancs Grand Cru
Just a wonderful start to the night. Freshly baked bread, yeasty nose.
Pale yellow/gold in colour indicated either a bit of age (if its a vintage) or reserve material if NV.

Green apple, honey, vanilla, grilled nuts and the toast from the nose comes through on the palate as well.
BIG fruity middle palate too, Rich and ripe fruit from the reserve material. Lovely acid, but only just
holding things together. Gee that fruit is powerful. Silky texture, and as it warms up it becomes
dryer and become more obvious its BdB.
That chalky mineral champagne thing comes through as well with a bit of air, maybe this was
served a bit too cold at the start, but gee its just got better and better. Little fluffy cloud type bubbles,
this is very good.

Wine # 2- 2010 Billaud-Simon 'Les Blanchots' Chablis Grand Cru VV
Initial sweetened nose of pineapple that blew off with air.
Floral Blossoms and rich ripe red apple type fruit again...rich fruits here. Honey notes mixed with some salty sea air as well
(salted honey?)

Gold in colour, lovely oak balance here, not getting the usual Oyster Shell/Brine or Chalkiness
of Chablis so I thought possibly Meursault due to the richness. Fleshy peach and even the
slightest hint of honeydew melon. Shorter length than it should be is my only quibble, lovely fruit weight & texture in
the mouth is superb.

Wine # 3 - 2009 William Fevre 'Valmur' Chablis Grand Cru
Big spicy nose straight up. Cinnamon, Vanilla & Star Anise.
Bright yellow, with a tinge of green around the edges, looks young.
Lovely acid spine, really prominent, but again no Oyster, no Brine or Chalk. So (again) im
not in Chablis. Corton possibly this time, but I have been fooled before.
Lemon with a nuttiness about it. Different to the Les Blanchots in that its wasnt as rich in fruit profile,
but it was still powerful. Touch of nashi pear, and grapefruit type acid with ever so slight flint.

Oak was still quite prominent, which had me thinking (together with the colour) it was
young, around 5 years old (so circa 2015).... lol....... wrong. This was just brilliantly
cellared with a cork that did its job admirably. Length was sensational.

So the question I was asking myself for the rest of the night about these two wines was:
Does Chablis become 'less Chablis like' with age?
These two examples were stunning in their own right, but didn't scream Chablis.
The Raveneau's I have on other occasions were similar to these and I didnt pick them as Chablis.

(gap for dramatic effect)


I will preface the next two tasting notes, by saying they were both my wines. They
had both rated very highly and both considered among the Top Australian Chardonnays for 2020
(just not on this night).

Put it simply, they were so disappointing that I didnt take many detailed notes, and neither wines were
finished by any members of the group. All remnants of the glass were tipped into the spittoon. Bitterly
disappointed with my offerings, my head wasnt in the right frame of mind after this, so some of my
notes may come across as 'harsh' from here on.

This is not a reflection of the state of Australian Chardonnay by any means, but no, on this night
and following from the two previous Chablis, these are not anywhere near the top tier of Aust Chardonnay.


Wine # 4.1 - Left Glass - 2017 Domain Epis Chardonnay (Macedon Ranges)
My notes: Milky, Buttery. Thin, uninteresting and way too acidic

Other Notes:
1. Light lemon, white peach spectrum fruit, Hard acid
2. Banana, Sawdust, lots of Vanilla, hotness


Wine # 4.2 - Right Glass - 2018 Cobaw Ridge Chardonnay (Macedon Ranges)
My notes: Flinty, Grassy, Green. Again thin, lacking fruit and way too acidic.

Other Notes:
1. White Peach, Simple & Straightforward
2. Buttered popcorn, struck match, Prickly & Hot

Quickly moving on, being disheartened and disappointed

Wine # 5 - 2011 Felton Road Block 5 Pinot Noir (Central Otago)
Lots of red fruits on the nose - Red Cherry, Rhubarb, and Cranberry.
Earthy, Mushrooms, Forest Floor and Blackberry Bush (sweet fruited stalks)

Way too much Acid here and it should have integrated better than this, not old world.
Feels NZ, but could be Aus.
I cannot get past that Acid.... it just overpowers everything.
Nice grippy tannin, fruit still bright so im in 10ish year territory.


Wine # 6 - 2012 Giant Steps Applejack Vineyard Pinot Noir (Yarra Valley)
Translucent cherry red in colour. Green Capsicum on the nose.... thats a bit different for a burg variety!
Was quite prominent initially (ie thats all I could smell), but calmed down a bit with air.
Lots of whole bunch here, bit of lemony fly spray on the nose with more green tomato leaf, and a bit
soapy. I picked New World, but NZ.... well got half right, it was a new world.

Palate has some strawberry and rhubarb again, but here comes that acid.
Again very high Acid on the palate. Not as bad as the Felton Rd, but still prominent.

Do 'modern/new world' winemakers add acid because the fruit is so rich? or is it a style they are after.... either way....
a lot either get it wrong or add to much. Not saying that is the case with this wine, but tonights tasting has
certainly highlighted this question.... maybe its just me and im having a bad night/tasting.
Feels similar to the Fleton in age, so i'm around 10 years old.


Wine # 7 - 2005 Hillcrest Premium Pinot Noir
Burg nose, Lots of undergrowth and Pine Needles.
Forest floor. Smells of burgundy but palate is confusing.

Blurry in the glass, makes me think unfiltered and unfined.
Black / Dark Beetroot in colour........ dont think they added colouring to the wine, but
gee its a 'distinct' colour.

Very large fruit on the palate, surely new world with that fruit profile, so rich, ripe (not over-ripe though) and slightly sweet..
Nice balance and lovely handled acid/oak (yay finally!) ....the nose on this is sexy as fvk. Could smell it for hours.
Palate is a bit of a let down, just falls a fraction short on the length, doesn't live up to the nose.
Im thinking 2006 - 2008 byFarr (wrong) regardless this is a wonderful drink.


Wine # 8 - 2014 Littorai 'Savoy Vineyard' Pinot Noir (Anderson Valley USA)
Rich and Ripe on the nose. 100% new world already and i haven't even tried it.
Something strange here, there seems to be alcohol heat or high acid im smelling.
Kind of burning the nose. Very distracting -> fvk im not having a good night with tasting.
Goes to show you have to be in the right headspace to analyse wine properly.

Feels simple & ordinary albeit with some nice purple floral perfume. Bit thin and
lacking fruit. No from me.


Wine # 9 - 2008 Alain Hudelot-Noellat Vosne Romanee 'Les Suchots' 1er Cru
Very earthy and a lot of funk on the nose..... almost stinky. How much whole bunch is in here?
Colour is still brick red and translucent. Has a little age on it.
Bitumen, Forest Floor, Very burgundian here. Can only be a Burg with that nose.
Beautiful wine, so pretty with rose petal, bit of green/stalky strawberry notes, cranberry ... quite savoury.
That mushroom earth comes through on the palate again, medium body, some spice at the end.


Wine # 10 - 2009 Bouchard Pere & Fils Chapelle-Chambertin Grand Cru
What a nose, just so perfumed. Lots of blue and purple notes here. Violets, blueberry,
beautifully rounded fruit, soft and supple. Can only be burgundy.... thought Chambolle with
that lovely spice. Striking balance here that is really in the drinking zone and will still last a long time.
I thought a 2005 with that tannin profile, as it was still prominent (even though the balance was still there).... wrong year AND wrong area. Oh well,
got the burg bit right... good stuff.


Wine # 11 (an Extra) - 2010 byFarr Sangreal Pinot (Bannockburn VIC)
Big hit of whole bunch on the nose, just that unmistakable funk. Tomato leaf and stalk, with some
decayed leaf/vegetal material. Again that damp forest floor & mushroomy notes, fruit too sweet to be a burg.
Great wine making here though, tannin and acid profile is just wonderful. Some bitter herbs,
redcurrants, pomegranate... its a pretty big bodied wine... medium plus. Mouthfeel is silky,
and you can almost feel the fruit weight in the wine... dense fruit. Be very interesting to
see this in another 5 years. By memory I picked this as a byFarr straight away.


Wine # 12 - 1985 Warre's Vintage Port
This needed some time to open up and blossom. Initial chlorine on the nose that blew off with air.
When it did, wow what an experience. Love this colour, belies its age. Dark ruby red with just a hint of
brick on the edge. Looks like a young Vintage Port in the glass....very misleading.
Had a marzipan/almond nuttiness in there, and lots of sweet ginger too, like those Ginger Snap
Biscuits grandma used to put out on the table with her tea. Earthy spirit, dark fruited but not sweet fruits.
Feels old world with that fruit and spirit profile. Liquorice root spice hint of plums and leather to finish off
absolutely sublime and has years left going by this example.


Wine # 13 (an Extra)- Seppeltsfield Para - 21 Year Old
A dark burnt caramel colour, blurry in the glass too, I think this is an older bottle/example.
Burnt toffee notes, dark caramel, lots of vanilla. Rich fruit too, lots of raisins, citrus peel,
like a Christmas Cake spectrum of fruit. Rancio, and green olive rim in the tawny style. Some espresso coffee, this
is incredibly rich fruit style, but held in check by saline/salty minerals really nice balance/touch. Dont sickly
sweet, not clotting or cloying in anyway, just a lovely tawny ready to drink now.

Great notes thanks Rossco. I would have thought something like Tolpuddle would compare very favourably against Fevre.

I work in a French company and often blind serve Australian Chardonnay to my colleagues and they're usually very impressed. I've had success with Mentelle, Giant Steps, Sorrenberg, Serrat and Tolpuddle.

I had the Cobaw Ridge a few weeks ago and was impressed with its potential. It was indeed on the lean side, but to me it had the structure and components to age well. I would not want to drink another bottle for at least 3 years and my guess is that it may need to be as old as the Chablis wines were to really show its stuff.

Dragzworthy wrote:
Great notes thanks Rossco. I would have thought something like Tolpuddle would compare very favourably against Fevre.

I work in a French company and often blind serve Australian Chardonnay to my colleagues and they're usually very impressed. I've had success with Mentelle, Giant Steps, Sorrenberg, Serrat and Tolpuddle.

I have a few vintages Tolpuddle Chardonnay in the cellar biding their time. Im sure they will be excellent when i decide to crack them.
I have successfully shown other Australian Chardonnay (in particular Giaconda, Leeuwen Estate, Oakridge 864) which have been excellent, and
deserve their place at the very top. These guys have a history of consistently producing world class examples over a very long time.

I am on day two today of 2018 Two Hands Holy Grail ..
A beautiful full body well balanced wine.

At am offline many years ago contributor N4Sir commented that Majella Cabernet Sauvignon was his benchmark Coonawarra Cabernet. I respected his knowledge so loaded up on some over a few years. They were indeed very nice but needed time to strut their stuff. A recent 2005 vintage was just sensational. I'm not good at the descriptors but it was medium to full bodied with all those wonderful classic cabernet flavours. Tannins and acids were fully integrated and everything was in balance. WOTY for me so far. Best COVID wine and I've drunk way too many over the past year. All other younger Majellas will be left for ron if this is what it's like with age. I think the 2005 model will go at least another 5 years+ with good cellaring.

N4Sir also noted at a later offline he thought 2005 was one of the best vintages in Coonawarra. The combination is indeed a great wine. And Majella prices are very reasonable. Around $35 I think. Back the ute up stuff.

Chuck wrote:N4Sir also noted at a later offline he thought 2005 was one of the best vintages in Coonawarra. The combination is indeed a great wine. And Majella prices are very reasonable. Around $35 I think. Back the ute up stuff.

Good to hear as my last purchase of Wynn's Black Label was from the 2005 vintage.

2013 William Downie Mornington Peninsula Pinot Noir

If I am correct, this release was the first of his 50% stalk ferment Pinots.
2013 was a relatively hot vintage on the Peninsula, so I guess he saw the stalks pretty ripe.
Anyhow, on release this wine as quite weird to me as a) I wasn't used to the impact of stalks at an early age, and b) had no idea where the wine would go with cellar time.
Happy to say it was very good. Lovely aromatics, tannins from the stalks integrated. great length. Perhaps only detraction (slightly) was the ripe fruit flavours.
But overall, lovely.

2012 Yabby Lake Block 1 Pinot Noir

Ok, controversial Jimmy Watson winner.
2012 produced some stunning long live elegant Pinot Noir on the Peninsula (have looked at full Hurley range, Paradigm, Moorooduc The Duck recently).
IMHO I thought all the afor mentioned producers looked better.
The wine as rather "big" and lacking the "ethereal" feel the other producers had in spades.

Caught up with a few friends, heap of wine opened...didn't take notes
Stand out was the 2012 Museum release Seppelts Drumborg Riesling, stunning wine, honeyed notes, acid and delicate finish...will go another 10...easily.
An absolute treat.
Cheers Craig

Weingut Robert Weil 2002 Spatlese. A bit of concern at time of purchase (yesterday) as the capsule had developed a bubble above the cork - I confirmed it wasn't the cork pushing it out (stored in a separate, climate controlled cellar within the retail shop), but couldn't feel whether or not the bubble was liquid-filled. Nothing oozed out when I pushed it in, and there was no drop in the level of wine,or any smell of oxidized wine. I misheard the staff member saying they would give a discount so said I would take the risk and went for it, but it turned out there was no discount given. Nevermind, as it was still priced as it would have been on release many years ago.

Well, no need for such concern, as it turned out that the bubble was just air! The cork - although firm and in the correct position within the neck - was a little suspect being somewhat soft and damp for 3/4 of its length, but the wine revealed itself to be in fantastic condition, and absolutely delicious. Aromas of melon, dried apricots, honey, beeswax, and a hint of mandarine peel. Followed through on the palate with more dried apricot, tinned apricot nectar, lemon, a touch of lime cordial, honey, and beeswax again. Decent enough acidity to balance the (high) residual sugar, and seemed like it still had years left in the tank.

Polished off most of the bottle before I realized it - only 7.5% alcohol - but managed to save a generous glass for today, which was virtually unchanged from yesterday. Some may want a little more acidity, but I was very pleased with the purchase and how it showed today. Not paired with food, just enjoyed over the evening.

Some advice please, having a lunch this week and are opening a 98 St Peters, 98 Best Thompsons, 02 Wendouree Shiraz and 12 John Riddoch.
Yes the JR is way too young, but should I just pull the corks on the other three on the morning of? Will be starting with some Champagnes and a Leonay and Steingarten Riesling. Lunch begins at midday, thanks.

Cheers Craig

pull the cork on the JR the night before, the others in the morning.

14 Wendouree Cab Malbec is my midweek bottle. Very approachable and nice drinking. It does not have the complexity yet that I would be hoping for, but there are no issues with tannin or acidity. Yum.

felixp21 wrote:pull the cork on the JR the night before, the others in the morning.

Thanks Felix '12 JR screw cap. I suspect that all of the wines will spend an hour or two in a decanter.
Cheers Craig

phillisc wrote:Some advice please, having a lunch this week and are opening a 98 St Peters, 98 Best Thompsons, 02 Wendouree Shiraz and 12 John Riddoch.
Yes the JR is way too young, but should I just pull the corks on the other three on the morning of? Will be starting with some Champagnes and a Leonay and Steingarten Riesling. Lunch begins at midday, thanks.

Cheers Craig

Can't speak for the others but had the 1998 St Peters about 6 months ago and there is still plenty in the tank for this wine. Although 23 years old IMHO I suggest you decant this one for at least 2-3 hours for it to start showing its best.

Sounds like a cracking lunch!

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Andrew Jordan wrote:

phillisc wrote:Some advice please, having a lunch this week and are opening a 98 St Peters, 98 Best Thompsons, 02 Wendouree Shiraz and 12 John Riddoch.
Yes the JR is way too young, but should I just pull the corks on the other three on the morning of? Will be starting with some Champagnes and a Leonay and Steingarten Riesling. Lunch begins at midday, thanks.

Cheers Craig

Can't speak for the others but had the 1998 St Peters about 6 months ago and there is still plenty in the tank for this wine. Although 23 years old IMHO I suggest you decant this one for at least 2-3 hours for it to start showing its best.

Sounds like a cracking lunch!

Well lunch was great. A couple of Lanson NVs to get things going, biscuits, brioche, granny smith, really clean crisp and refreshing. A 2012 Leonay and Steingarten were cracking wines, lemony in Clare, spritzy and linear in EV... will certainly go a lot longer.
98 Bests Thompson's very nice wine, certainly as an $80 red...but not sure of it's worth now...close to $200. Still bright lovely balanced flavours... probably near its peak... Would like to see a Bin 0.
2002 Wendouree Cabernet...sorry not the Shiraz I mentioned. Lovely nose berry spice no ecalypt or medicinal note. Really cool core of cabernet, stacks of primary flavours...feel that this wine is on the up, cork stained 0.5mm would suggest another 10-20 in the tank.
2012 JR...inky black a two hour decant and a slow ox from the night before. This is both a brute and a cracker. Heaps of blue fruits blackberry olive and yes oak, but not dominating. I really enjoyed this, one of the younger JRs that I have had. Look again in a decade and under screw cap...who knows.
98 St Peter's wow what a wine, the best of the line up. Classic Victorian, earthy lovely mellow wine, beautiful flavours, a hint of sweetness. An absolute delight, 5 left...drink over the next decade.
Cheers Craig

Chuck wrote:At am offline many years ago contributor N4Sir commented that Majella Cabernet Sauvignon was his benchmark Coonawarra Cabernet. I respected his knowledge so loaded up on some over a few years. They were indeed very nice but needed time to strut their stuff. A recent 2005 vintage was just sensational. I'm not good at the descriptors but it was medium to full bodied with all those wonderful classic cabernet flavours. Tannins and acids were fully integrated and everything was in balance. WOTY for me so far. Best COVID wine and I've drunk way too many over the past year. All other younger Majellas will be left for ron if this is what it's like with age. I think the 2005 model will go at least another 5 years+ with good cellaring.

N4Sir also noted at a later offline he thought 2005 was one of the best vintages in Coonawarra. The combination is indeed a great wine. And Majella prices are very reasonable. Around $35 I think. Back the ute up stuff.

Not surprised Ian likes it

Over the last 5-6 years have attended the cabernet ten year vertical tasting at Majella CD in October (not last year unfortunately). It's a great wine that Bruce Gregory has been able to maintain a remarkably consistent style, albeit with vintage variations. Really does repay some ageing. becomes classic Coonawarra, which is interesting as the Majella wines tend to have the highest t/a levels of any Coonawarra wines. Just picked up a doz of the 2017.

Just got a few bottles of '18 Redman Cabernet, had to try a bottle. Really impressed, think this is one of their better efforts in the last few years. Great structure, cassis, medium bodied, some oak, but plenty of black fruits. Will repay a few years in the cellar.

phillisc wrote:98 St Peter's wow what a wine, the best of the line up. Classic Victorian, earthy lovely mellow wine, beautiful flavours, a hint of sweetness. An absolute delight, 5 left...drink over the next decade.
Cheers Craig

The last St Peters I opened a few months ago was a 2001 and it was corked.
I'll have to dig out my last 2001.

Cheers Con.

It was from a Coravined bottle, so not everyone was getting it, but last nights epic 8 course, 12 wine dinner at the Royal Mail Hotel ended with a glass of 01 d’Yquem. I cried.

Never had a wine pairing that give such high quality, aged wines. Seeing 06 VCC and a 2010 Mortet Premier Cru Gevry meant I was always going to order the glasses, which also included Marcel Deiss ‘15 Berckem, 13 Verget Les Combes, 03 Du Tertre, 04 Rieussec , 18 Verney Le Pied Viognier and a NV Tattengier. Trudi and I shared a glass between us which meant I could order off the list. 01 Wendouree Shiraz was first, but even after a few hours in the decanter it was hard, so I switched to an 01 Grand Puy Lacoste, which was up with the Gevrey as wine of the night.

Eating in the Bistro tonight and have both half bottles to look forward to. The way I’m feeling now though, I think a Tea Pairing would be more welcome.

Another wonderful evening with some very generous people.

Theme was Piedmont including Alto Piedmont and Valtellina

As always all wines served blind:

Wine # 1 (Starter) - 2004 Dom Perignon
What a start! This was in such harmony it was a work of art. Picasso of the vinous world.
Salinity, florals, lemon zest. Very rich/ripe nose, clearly high quality.
Some yellow gold colour indicates perhaps some development, or older/reserve wine.
Clearly champagne... chalky, minerally, beautiful acid holding things together.
Ultra fine mousse, baked bread with some nuttiness in there, cashew perhaps. Fruit is prominent, is this a ripe year?
I think its a vintage wine. Circa 15 years, very well rounded, broad and fantastic length. Peach, nectarine
type fruit, yet still so floral. White orchard florals. What a start and will last for a long time. Dom nailed this
vintage.
My 3rd bottle of Dom this year and by far the absolute best

Wine # 2 - Ar.Pe.Pe Sassella Rocce Rosse Riserva 2005
Darker colour in the glass, indicates some age. Tarry in the mouth, and a bit clipped/short length.
Not a lot of florals, but again tarry, liquorice and very mineral. Dark charcoal/graphite mineral spectrum.
Fruit is hiding, its there in a dark cherry fashion, but overpowered by that tar.
Tannin is pretty much fully integrated, balance is lovely and feels older than what it was. (I thought 1999)

Wine # 3 - 2004 Produttori del Barbaresco Barbaresco Riserva Montestefano
Similar to the last wine, this looks old. Dark ruby in colour, some blurring. Acid on the nose (or is that alcohol?)
Leather on the nose too, this has lots of Fennel, some lavender, violets... blue/purple fruit spectrum initially, then black fruit at the end. Blueberries, black cherry
Balsamic acid, no heat though, so that was a relief. Powdery Tannin, feel like a Barolo (wrong)
Dry and savoury finish, lovely stuff.

Wine # 4- Ar.Pe.Pe Grumello Buon Consiglio Riserva 2009
Must be the night for Ar.Pe.Pe. Not a winery that is well known in Australia but banging out some
great wine.
Very herbal nose. Loads of Wet Pine & pine needles. Alpine herbs, floral and again in the purple
floral spectrum.
Only just scraped into medium bodied.... lovely acid, still young though. This will go another 15 easily.
Light Cherry red fruits, rose petals. recurrent, raspberry. Very good, will only improve and probably
drunk too young.

Wine # 5 - 2014 Nervi-Conterno Gattinara Vigna Molsino
Wow this has some real funk on the nose. All whole bunch funk, forest floor & mushrooms. SUPER complex nose,
its one of those you can just keep smelling all night and you will pick up something different. Earthy, tannic, very Burgundian.
Again only medium body, must be high altitude vineyard. Feels young and underdeveloped, but wow what a wine.
Slight mint/liquorice and finishes with some lovely wet stone minerals. Could be wine of the night?

Wine # 6 - 2013 Rainoldi Valtellina Superiore Sassella Riserva
Very sweet fruits here, wild raspberry and alpine herbs on the nose. Dark cherry in colour.
Acid is seriously distracting in this example though, ruins the wine i think as its just overpowers
everything. Some slight tannin, but yeah..... feels very young. Apparently it was opened 24 hrs beforehand.
Some thought it was slightly oxidised, but I didnt think so... just really hard acid (added acid perhaps?)

Wine # 7 - Ar.Pe.Pe Valtellina Superiore Riserva Inferno Sesto Canto 2009
Very very earthy nose. This wine is so focused, so pure, defined fruit. Tight and energetic.
Lovely nose of summer strawberries, bright red cherries, some lovely clove type spices, white pepper too.
Gravelly minerals, dusty tannin, crystal clear wow..... just wow.

Wine # 8 - 2011 Rivetto Leon Riserva Barolo
Dark Brick red in colour, no blurring though, so not too old.... 10 years ?
Lovely elegant wine. Purity of fruit again, Rose, Violets, Cherry , Silky tannins.
Plums and dates type fruit spectrum, darker but powerful fruit. Tar and dried orange
peel, feels like a barolo. Oak is there but gobbled up by that fruit. Still needs time I think.

Wine # 9 - 2004 Giuseppe Cortese Barbaresco Riserva Rabaja'
This has a fault of some kind TCA perhaps?. Clipped and short
Horse Hair, barnyard stink. No Fruit, oak dominant. One dimensional oak; completely
overpowered by oak.

Wine # 10 - 2013 Rainoldi Valtellina Superiore Sassella Riserva
Yes another 2013 Rainoldi....although this was only opened a few hours before.... not a whole day
like the last one. SO much better, so not sure if its bottle variation or time opened. As it was served blind, no one picked it as a wine we had already tried!
So perfumed, dried rose potpourri, crystal clear, bright cherry red, forest berries, feels very young too. Cherry red fruit as well,
again a purity of fruit is so well defined. volcanic rock minerals, length is stunning. Some aniseed, spice and earth at the end.

Wine # 11 - 1979 Yalumba 'Dulcify' Vintage Port
Dark Tar/Treacle like colour. Looks like an aged tawny, but its missing that silky/richer mouthfeel of a tawny.
Lots of saline here. Salty minerals, quite different to the usual VP style. Some confusion as to the new world/old world question purely due to that minerality. However, the fruit screamed Aus. Nice weight, lovely texture. no Rancio so I'm in VP territory. Very clean spirit too.
Sweet blue fruits, some mocha notes, charred figs and choc biscuit. Probably on the downward slope and past its best. 100% shiraz which is a real curio as didnt get any shiraz notes. Known as the 'Punters Port' apparently wasnt made to age this long.

Wine # 12(Curio) - NV Wynns Coonawarra Pedro Ximenez
I love the colour on this. Kind of like a dark manuka honey. Touch of orange zest on the nose. Very floral as well, lots of Indian spice on the palate; Cardamom, nutmeg, ground almonds. Quite malty/caramel/honeyed as well and the Valencia oranges carries into the palate as well. Probably needed more acid or earlier harvested fruit to balance it out, as it was a little cloying and sweet, but still a great wine. I'm wondering if the fruit was air dried as it's quite concentrated.

Great night.

Almost half the wines from Valtellina! There won't be many tastings in Australia that would lay claim to that! Great to see such branching away from the mainstream.