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Sensitivity to Brett
Posted: Mon Mar 05, 2007 1:50 pm
by Red Bigot
A topic of interest at the moment, but very interesting that only one of the judges found brett in this wine:
http://www.top100wines.com/wines/showon ... ion=top100
The same wine was marked down due to perceived brett at the NWS.
Posted: Mon Mar 05, 2007 2:07 pm
by Croquet King
My wife is very sensitive to Brett, so much so she married one.
Sorry about that but had to say it sometime.
Re: Sensitivity to Brett
Posted: Mon Mar 05, 2007 2:52 pm
by griff
Interesting that the same judge found brett in this wine as well. I wish it mentioned the vintage as I haven't found brett in this wine in the past. The funny thing is that he markets this wine!
http://www.top100wines.com/wines/showon ... ion=top100
I wonder if he just doesn't like Coonawarra Cabernet?
cheers
Carl
Posted: Mon Mar 05, 2007 9:06 pm
by Lincoln
3 judges didn't like it - how did it get a Blue-Gold???
Posted: Mon Mar 05, 2007 9:13 pm
by Craig(NZ)
slagging brett is over rated
Posted: Mon Mar 05, 2007 10:03 pm
by Lincoln
Lincoln wrote:3 judges didn't like it - how did it get a Blue-Gold???
Actually 4. Very strange
Posted: Mon Mar 05, 2007 10:04 pm
by Lincoln
Craig(NZ) wrote:slagging brett is over rated
Saying "over rated" is over rated too
Posted: Tue Mar 06, 2007 6:02 am
by KMP
You have to wonder what these folks are smelling in the wine that might be at all similar!
Paul White
Lots of leafy tobacco characters and positive herbal elements. Almost some spicy mint tea and lots of redcurrant, blackcurrant characters.
Neil Hadley
The nose has a lovely, warm, chocolaty and black olive character.
Stephen Harris
Classic aged Coonawarra Cabernet nose. Some curranty, leafy fruit then cigar box and earthy, leathery characters.
John Ellis
Minty, which dominates the character of the wine.
Mary Ewing-Mulligan
Initially this wine seems rather lean and vegetal on the nose. With air, it expresses some complexity although it is green.
Adrian Atkinson
Real barnyard notes to the nose. Violets on the palate which dries out and leaves little of the fruit. Bretty and confrontational with the food.
Perhaps something within that mix of leafy-olive-vegetal-earthy aromas, or it could all just be mint.
Mike
Posted: Tue Mar 06, 2007 8:39 am
by Red Bigot
Lincoln wrote:Craig(NZ) wrote:slagging brett is over rated
Saying "over rated" is over rated too
Is rating out of 109 "over rated" too?
Posted: Tue Mar 06, 2007 9:04 am
by Craig(NZ)
Is rating out of 109 is "over rated" too?
like wotever!!! Bet you all are members of the flat earth society too.
Rating out of 109 is the future. In the world of rising premium wine prices it has become difficult for many of us to afford to drink 95-100 point wines on a friday night. Rating out of 109 clearly resolves this issue.
It is more accurate, as it is a prime number. It is so singular and so perfect. Surely this logic cant escape anyone except for the most retarded amongst us
100 points is just so yesterday. One day the world will catch up.
Posted: Tue Mar 06, 2007 3:45 pm
by simm
I don't know how you can judge a wine on its own merits when its profiles are affected by the food you're eating along side it. Blue gold for what, the match, or for making a stand and getting drier and more austere despite the food? That'll teach them.
Posted: Thu Mar 08, 2007 1:53 am
by Olivier Collin
It seems strange, though, that only one judge would be sensitive to brett while the others describe a very classic Connawarra Cabernet... I also note that the jury disagrees on the wine-food match! Tough life to be judge in a wine show...