The Auswine Forum

Inspired by Luke W's 1996 Penfold's Bin 28. I rummaged through the cellar and dug out my last 1996 Bin 128 Coonawarra Shiraz.
Although technically drunk on the 25th it was to celebrate Australia day. A fantastic cork (stained only 3mm up). Decanted and drunk over 3 hours, it really opened up at after 2. There was still some dark fruits together with cigar box, leather, toffee and a hint of mixed spice. The acid does not stick out as much as I expected and balances out a nice lengthy finish. The tannins are all but resolved and this was a pleasure to drink now and should hold for the next 4 or 5 years.

Sorry, for Australia Day, in the year of the Water Dragon , I'm keeping my Fruity Lexia supply for another
occassion. Cold, fizzy and sweet, Rochdale Pear Cider is todays drinking.

Happy Ausday, jafa

Chops wrote:Mazza 2007 Tempranillo

A winery renowned for its spanish varietals. And this particular wine does show elements of why, although it isn't one of their accolade winning wines.

Not strong on the nose. Might be slightly floral. A very nice colour though. A dark ruby red which is very similar to tempranillo's in Spain - unlike most in Australia. Quite strong in the front palate, with berries on opening. The mid and end palate lose the berries and get out battled by the spice and tannins from the slovenian oak. Which to me indicates it's too young to drink. It needs times to settle to get the fruit throughout the palate. But it is good and full of flavour which makes a difference to most Australian Tempranillos that taste like nothing, have poor colour, don't experiment with oak and show no understanding of how it should taste. Most wineries "don't get it" when it comes to tempranillo.

But it is the best representation of a tempranillo I've had since being in Spain. And these guys are close to the mark. I just need to try their others now.

My journey towards the tempranillo that I like, continues in earnest.

Was completely different today. A lovely warm full palate.

The bright, ripe taste of berries disappeared and dark plum and other fruits came to life throughout the palate. Smoothed throughout the palate with strong but unobtrusive tannins and great levels of spice. Went very well with a spicy nepalese dish.

Four Pines Kolsch and Becks for the main part... then Petaluma Coonawarra 2002 and 1997 just to keep things civilised. Both very nice wines, the 2002 still quite primal and dense, the 1997 very similar but having fully resolved itself. Drink the 2002 in about 5-8yrs, the 1997 is looking great now.

A 1999 Classic McLaren La Testa Merlot - great complement to the boned rolled leg of lamb and roast veg. Lovely balance, aromas and flavours.

Glad you liked the Bin 28 Rens

Cheers

Luke

sjw_11 wrote:Four Pines Kolsch and Becks for the main part... then Petaluma Coonawarra 2002 and 1997 just to keep things civilised. Both very nice wines, the 2002 still quite primal and dense, the 1997 very similar but having fully resolved itself. Drink the 2002 in about 5-8yrs, the 1997 is looking great now.

Love that Four Pines Kolsch!

09 Bindi Chardonnay and the 11 Disgorged Joseph Sparkling Red for Australia Day.

Bests Great Western Riesling 2011 and Mike Press Cabernet Sauvignon 2010.

Hmm, Australia Day, let me see, how good is my memory

Lancelot-Pienne Blanc de Blanc, grand cru champagne, Cramant France 12%
Billiecart –Salmon Brut Reserve Champagne, Mareul-Suray, France 12%
Piper Heidsick Brut Champagne, France 12%
Piper Heidsick Brut Champagne, France 12%

2007 Heemskirk Coal River Valley Sparkling Chardonnay Pinot Noir, Tasmania 12%

2010 Knappstein Clare Valley Hand Picked Riesling, 12.5%
2005 Jacobs Creek Steingarten Barossa Valley Riesling, 12.5%

2001 Peter Lehman Barossa Valley Reserve Riesling, 12%
2003 Disgorgement Rockfords sparkling black shiraz, 13,5%
2010 Disgorgement Rockfords sparkling black shiraz, 13.5%

THE REDS – 20 bottles

2009 Spring Vale Freycinet Coast Tasmania Pinot Noir, 13.6%
2008 Bream Creek Pinot Noir, Bream Creek Tasmania, 13.5%
2002 Jacobs Creek Centennary Hill Barossa Valley Shiraz, 15%
1993 Wynns Coonawarra Estate John Riddoch Coonawarra Cabernet Sauvignon, 13.5%
1996 Wendouree Shiraz Malbec, Clare Valley, 13.6%
2005 Wendouree Shiraz Malbec, Clare Valley, 13.5%

2001 Cullen Margaret River Diana Madeline Cabernet Sauvignon Merlot, 14%
2009 Kersbrook Hill, Eliza Jane Waterfall Gully Shiraz, 14.5%
2006 Hewitson Old Garden Barossa Valley Mourvedre, 14.5%

2001 Parker Coonawarra Terra Rossa Cabernet Sauvignon, 14.0%
2008 Capisce McLaren Vale Grenache Shiraz, 14.5%
2000 Craiglee Shiraz, Sunbury Victoria, 14.0%
2006 Grove Estate Wines, Reserve Nebbiolo, Young NSW, 15.0%
2000 The Richardson Merlot, Blue Pyrenees Estate Victoria, 14.0%

2009 Mandoleto, Nero D’ Avola, Sicily, Italy, 13.5%
2004 Tatachilla Foundation Shiraz, McLaren Vale, 14.5%
2001 Charles Melton Barossa Valley Shiraz, 14.5%
2007 Fraser Gallop Estate Margaret River (Wilyabrup) Cabernet Sauvignon, 14.5%
1999 MAGNUM Saltram No: 1 Barossa Valley Shiraz, 14.5%

I think that was it??? (my bold, for those wines I particularly enjoyed!)

.

Gavin, wondering how you found the 2005 Wendouree Shiraz Malbec, Clare Valley, 13.5% ??

I have a bottle at home and am not familiar with Wendouree but hear they generally aren't very approachable for at least a decade?

rosewaterwrx wrote:Gavin, wondering how you found the 2005 Wendouree Shiraz Malbec, Clare Valley, 13.5% ??

I have a bottle at home and am not familiar with Wendouree but hear they generally aren't very approachable for at least a decade?

Hello

I took it along from my cellar, it was wonderful, very drinkable, albeit nowhere near at its peak.

Gave it a loong decant, and it was really intense, tannins approachable and terrific with the meal.

Given that, it has a decade or more ahead of it, depending upon how aged to like your wines ... but absolutely no rush!

.

Thanks Gavin,

I don't drink a lot of wines aged over 10 years but my tastes are headed that way a bit I think. As an experiment I might source an older bottle and open it at the same time I open the 05. May be hard to get other than auction and then it's always a risk, but as a way to learn my own tastes and understand wine development it might be pretty cool.