The Auswine Forum

Recently, I bought a nice stash of these at a ridiculously good (low) price; every bottle opened thus far, a little different, but all in all, a successful result for this sometimes excellent producer. This wine is in the groove with this bottle promising quite a few years of good drinking to look forward to, although I wouldn't hold my breath if provenance was in doubt. The colour is decidely brickish through the greater part of the edge although the overall core impression is of a pleasing medium ruby. The nose exerts a lovely amalgam of some quality smoky/savoury/biscuity oak underneath a cornacopia of red and black fruit, traces of iron, dry earth and minerals with a hint of iodine. With extended breathing there's also some cigar box, licorice and some regional spear/peppermint that is precocious but quite sensual. This just keeps on getting better the longer I leave it. The palate, similarly, is of very high quality, offering very smooth mouthfeel from start to finish with resolving acid and still mildly assertive tannins blending seamlessly with mainly very elegant, but ripe, plum and blackcurrant fruit with some more of that classy new French oak character (read mostly savoury/biscuity). The finish is long and expansive with a lovely flavour lingering well after the wine has disappeared down the gullet. Top marks from me on tonight's performance. 92.13.3% A/V and sealed with the cork tree bark monstrosity.

David,

Thats a nice tasting note and another feather in the cap for the 1996 vinyage. I also noted that the alcohol level wasn't high, unlike many of the wines today. It's unfortunate that Petaluma hasn't been available in Edmonton though many years ago a friend of mine did specially import some Petaluma Riesling that was shared.

And judging by your notes the wine will be long-lived.

Thanks.......................Mahmoud

Wow, sounds nice David. Wish I had grabbed some myself now. Pity there are no more from that source.

although I wouldn't hold my breath if provenance was in doubt

With the ones you have the provenance is rock solid.

I had this early last year. Excellent wine from memory and went well with venison. Still quite firm but developing nicely. Had a quite look and it is surprising how low auction prices are for it compared to some other spooflicated wines around.

cheers

Carl

Nice note David

Over the years, I've found Petaluma cabs ( and the cab/merl ) to age very, very well, but they need at least 15 - 20 years to bring out their best. I rate them ahead of the Wynns black label but just below the John Riddoch once 20 years get notched up. Ain't too many wines that can last that long and improve.

However, even with the older bottles, I still like to decant for 3 hours to get the full expression of the wine.

On a separate issue, I had a 2001 Moss Wood Cab the other night - the previous one really disappointed, but this bottle was the best cab I've had all year - Absolute class and worth the patience and discipline not to get stuck into them earlier. 94pts.