The Auswine Forum

So to celebrate a delivery of some wine, and successfully finishing a pretty tough gig today that was supposed to drag out all week, tonight or tomorrow night I am going to crack either

1997 Dalwhinnie Shiraz
or
1998 Wendouree Cab Malbec

I have 6 of the Dalwhinnie to get through (hoping they are ok) and a couple of the Wendouree, so I am leaning towards opening a Dalwhinnie

Any thoughts on whether one or the other of these is likely to have more time left in it, and what would be an appropriate approach to decanting time?

Hmmm well a little online digging and I have half answered my question, the Dalwhinnie probably reaching its limit if not already over it and needing to be drunk, so I will do it a favour and do that.

Will be very satisfying popping the cork on this vintage...I turned 18 in late 1997!

Any thoughts on what to do about decanting it much appreciated still

Decant and serve .... I think it's more important to serve reds at right temperature than decant this time of year. Wack it in the fridge for half an hour, pour off half and then let it come to room temperature in the glass.

For the Wendouree to be drinkable this week you should have opened it 2-3 months ago and poured it out into a fruit bowl.

Or you could just send it up to me.

I hope you enjoy whichever wine you open. Fingers crossed it will be awesome.

Cheers, Travis.

TravisW wrote:For the Wendouree to be drinkable this week you should have opened it 2-3 months ago and poured it out into a fruit bowl.

Or you could just send it up to me.

ROTFPML

Hahaha thanks fellas, yes the more I read about the Wendouree the more I gather the impression it is still in its infancy

I just hope the Dalwhinnie isn't well past it, especially as it is a wine I really enjoy, but I was taking a punt so it is fingers crossed and hope for the best

Dave Vino, Softie and cuttlefish had the Dalwhinnie Shiraz 1997 in 2012 and said it was really good. Hope your bottle is too!

I had a '97 Wendouree Cab-Malbec a few weeks ago and I'm glad I opened it now. Give it at least 3 hours in the decanter to open up. The '98 may be a different kettle of fish, especially with corks making things a bit unpredictable, but I doubt it would still be in its 'infancy' after 16 years.

Yeah I remember you saying that Alex, it's just that I have seen a few reviews suggesting it is best drinking from like 2018 to 2028. The 1998 was apparently a good vintage. I suppose the only way to know is to crack one open and see how it goes. Will need to wait for a weekend since it needs serious breathing time.

Such a chore

As per the weekly drinking thread...

1997 Dalwhinnie Moonambel Shiraz

Popped, decanted and poured. Deep colour fading to garnet. Delicious earthy, Spicey nose. Very moreish. Still nice dark berry fruit but overlaid strongly by pepper/spice, slightly mossy oak and a nice chocolates finish. Stayed fairly consistent over the evening, probably peaking after about half an hour in the air and then holding that line.

I can't envisage it improving from here but I am looking forward to enjoying the other bottles I have (and seeing if the glass and a half left holds up at all tonight).

Certainly reasonably pleased with it as part of my first auction purchase at a reasonable price

dlo wrote:Decant and serve .... I think it's more important to serve reds at right temperature than decant this time of year. Wack it in the fridge for half an hour, pour off half and then let it come to room temperature in the glass.

This a great idea Dave. After the heatwave in Melb lately I have been trying all sorts of things. First aid gel packs wrapped in a tea towel was one of them!

The ol' KISS factor. Love it!