The Auswine Forum

We have a few at work..dodgy labels but the Sparkling Shiraz was a real surprise...stunning.Has anyone tried the Old Liqueur Verdelho or any others?

Cheers

Paul

Visited the CD last month. (It was across the road from our last stop, which was Maxwell). The table wines are OK - often good QPR. I was offered a taste of a 97 Langhorne Creek pinot - it wasn't bad but it was unusual. (Most of their wines are sourced from Langhorne Creek, which might not be a bad thing). I didn't mind the sparkling shiraz either, but my wife hated the residual sugar.

The fortifieds are something else. Varied from good to very good to superbly syrupy (the Black Pedro). A couple of older ones were on sale too - from memory there might have been a 1967 liqueur verdelho or something like that. Prices are about $10 for cleanskins (pretty good quality), $20 for Settlement Wine Co table wines and $20-30 for the normal fortifieds, up to $60 or something for the old rare stuff. The old rare stuff wasn't on tasting, but having tasted the cheaper ones (at least as good as anything you'd be likely to get for that money from Rutherglen) it's probably pretty special.

We bought a case of cleanskins (Cab Shiraz Merlot, one way around or another) as a gift for a local, and a Black Pedro for me. I hope that they get a stockist in Sydney.

By the way, they gave me a business card with the VC/LL codes for a couple of their cleanskins - VCS-2 Sparkling Shiraz and VCR-12 Cab Sauv 01.

Not a bad CD to visit, especially if you like fortifieds. I was served by Vincenzo's son, who was quite enthusiastic and helpful, possibly because they're not on most people's list and they don't get many visitors.

Kieran

Thanks Kieran..we have the Black Pedro so i will grab a bottle of that..we have his 98 Langhorn creek pinot as well..though when it says its a big red on the label it a put off when i look for a pinot..what is it actually like?Also a cabernet and a shiraz...the Sparkling Shiraz is certainly a bargain for $22.They are a hard sell with the labels but if the juice is good...

Cheers

Paul

Hard to remember how the 97 pinot was - it was at the end of a hard day's tasting. It was a fairly big wine, one which I would never picked as a pinot. It was still alive and kicking, which was a little surprising at seven years old. Aside from that, all I remember is that it was weird - hard to evaluate because I'd never had anything that tasted like that.

The black pedro was just scrummy - thick, viscous and toffee-sweet - as good as any muscat or tokay I've had. Vincenzo's been around a long time and has some very old material to work with.

Kieran

Winestate magazine did a workout on the fortifieds in the current issue and they all got very high scores.

I grabbed a bottle of the Black Pedro tonight. Wow! This is seriously good stuff.Dark, viscous and with strong hints of coffee and toffee on the nose..echoed on the palate..the coffee and toffee flavours dominating with a long finish that literally coats the palate and stays there! Absolutely amazing wine..and excellent value for $30.(750ml)

I've ordered a bottle of the 1967 Fine Old Verdelho Liqueur as well. It seems these wines are a bargain for the price..compared to equivalent quality Rutherglen or Seppelt products. Yumm!!

Dodgy labels though!!

Cheers

Paul

I was surprised that the Black Pedro didn't even manage a bronze at the boutique wine show.

Kieran

My wife and I are looking at each other going wow...this stuff is devine. I cant believe its only $30 for 750ml. The flavour stays in the mouth for minutes. Cheers to Vincenzo Belingieri for creating such great wine at such an affordable price. I think Torb would love this stuff.

Thanks for the advice Kieran..you were spot on.

Cheers

Paul

Wow. This must be the first time that somebody who knows their wine has taken my advice.

You're making me wish I'd bought more than one bottle. I hope I can find it in Sydney.

I think it would be utterly magnificent as an ice cream topping too.

Kieran

I think it would be utterly magnificent as an ice cream topping too.

Yep we thought the same...the coffee flavours just linger sooooooo long. Devine.

Cheers

Paul