The Auswine Forum

U no the dril.

Time for your weakly drinkin' reports.

Bests Bin 1 Shiraz 2002
Opened with a whiff of must and stinkiness and thought it was corked. Left for a couple of days, tried again and quite pleased with it - minty, redfruit Victorian midweight style with a nice lick of oak and gentle finish. Very drinkable with enough complexity to sustain interest beyond the surface.

Four ewe Rik - know prawblem

Last night 1999 Ch La Caminade Cahors. So much for 'black wine of Cahors'. The 2nd and last bottle will not be mourned. The 1st bottle had been weedy and tannic, underripe in anyone's book. Meanwhile, although last nights bottle had shed some tannin, the wine is starting to descend what I suspect is a steep downward slope. Cahors can do much better than this.

Tonight, just a couple of pints of Theakstons Mild, whilst watching a workmate gigging at a local pub.

Might crack something decent tomorrow evening

regards

Ian

2002 Thorn Clarke Shotfire Ridge Shiraz

Drinking beautifully. Only one left now. They were a bargain at $17 way back when.

Clearview Reserve Chardonnay 2006
Hawkes Bay: Mendoza clone chardonnay
Bright, enticing mid gold colour; on the nose schist and smoke play off against lemon and hints of malo; there’s great richness on the palate – which is something of a house style – with nice textural stonefruit and glimpses of butterscotch; a good acid structure holds it together well. Fairly taught and serious just now this wine will be singing in a much more flavoursome, broad and classic new world style from late 2008 through to 2011.

Te Mata Awatea Cabernet/Merlot 1994
Hawkes Bay: 45% cabernet sauvignon; 36% merlot; 19% cabernet franc
Good colour for its age; still quite a deep mid ruby with classic pink bricking at the edge; there are lovely aged meaty aromas with some real spice and life showing with a good swirl; then there’s licorice, plums and cassis in surprising abundance for a wine the few commentaries I could find said had past its drinking window. (This has all the characteristics of the nose I’ve enjoyed so much on the relatively few occasions I’ve consumed good old-ish Bordeaux, such as an astonishing 1990 Chateau Pavie-Macquin I had back in 2003). After a couple of minutes the cassis is the only really notable fruit showing on the nose, with more meaty and earthy notes, and delightful hints of wild mushrooms showing through. The immediate impression on the palate is one of velvety smoothness, with strong notes of toasted coffee beans, meat and more licorice. The acids are quite pronounced, and the palate finishes chewy as result, which is good as the fruit is running just a bit short. This wine will age gracefully for another five years yet, if cellared well. Back to the comparison with the Pavie-Macquin: the Awatea has the same flavour profile but the Pavie was turbo charged with sweeter fruit, some treacle, warm wet earth and even wilder mushrooms. That was one of my great wine moments and this Awatea was one of my greatest wine surprises. And I have a bottle of the 1995 too, which is rated a better wine just at the tail-end of its drinking window. Both bottles would have been about NZ$25 on release and I picked them up for about $35 each at auction earlier this year. I can hardly wait to try the 1995.

Te Mata Awatea Cabernet/Merlot 1994
Hawkes Bay: 45% cabernet sauvignon; 36% merlot; 19% cabernet franc
Good colour for its age; still quite a deep mid ruby with classic pink bricking at the edge; there are lovely aged meaty aromas with some real spice and life showing with a good swirl; then there’s licorice, plums and cassis in surprising abundance for a wine the few commentaries I could find said had past its drinking window. (This has all the characteristics of the nose I’ve enjoyed so much on the relatively few occasions I’ve consumed good old-ish Bordeaux, such as an astonishing 1990 Chateau Pavie-Macquin I had back in 2003). After a couple of minutes the cassis is the only really notable fruit showing on the nose, with more meaty and earthy notes, and delightful hints of wild mushrooms showing through. The immediate impression on the palate is one of velvety smoothness, with strong notes of toasted coffee beans, meat and more licorice. The acids are quite pronounced, and the palate finishes chewy as result, which is good as the fruit is running just a bit short. This wine will age gracefully for another five years yet, if cellared well. Back to the comparison with the Pavie-Macquin: the Awatea has the same flavour profile but the Pavie was turbo charged with sweeter fruit, some treacle, warm wet earth and even wilder mushrooms. That was one of my great wine moments and this Awatea was one of my greatest wine surprises. And I have a bottle of the 1995 too, which is rated a better wine just at the tail-end of its drinking window. Both bottles would have been about NZ$25 on release and I picked them up for about $35 each at auction earlier this year. I can hardly wait to try the 1995.

I had a 1995 a few weeks back, the last from my cellar and it was the best id had. sensational. 1995 has always been better than the 1994. Here are my notes.

A huge surprise. Honestly this bottle would have stood among the worlds greats and would have been at home. What an awesome, awesome wine. One that I have had many times before, but on this occassion it soared with the angels. Probably the greatest aged Hawkes Bay ive ever tried behind the 91 Coleraine.

1995 Te Mata Awatea Cabernet Merlot. The last bottle from the cellar is the best. Don’t you hate that! This is the reason you cellar wine. Absolute benchmark Hawkes Bay Cabernet Merlot of the utmost highest quality. Ruby red, just starting to brick. Super refined and complex nose of red currant, glace cherries and Christmas fruit cake mix. The palate is just glorious. Seductive, soft, dusty, warm tannins give the palate super focus. The fruit shows tremendous depth and texture, multi dimensional, long, resolved and super fine. Red currant fruit is still in excellent shape, cascading through the palate. Based on recent tastings, this vintage of Awatea is as good as its big sister Coleraine. This is one of the absolute best aged NZ reds I have ever had the pleasure to drink. It is pure genius, boxing well above its weight. Bottle was from an ambient cellar, and based upon this occasion it is at its lofty peak now, yet should hold another couple of years. Te Mata has a reputation because of wines like this. 103/109

05 Christian Moreau AC Chablis: Aaah. Chablis. One the one hand this is lovely tight firm elegant creamy cashewy slightly pineappley tihgtly bound young chablis. But on the other hand its not - surprisingly approachable with some lovely open knit orange peel citrus and some fatness in the texture too. I'm not sure where the acid is, it could be deeply submerged with just a lemony pinch showing. Really nice drink right now that I could tuck into by the gallon. Not sure if I’m not inclined to keep this wine too long - save the cellar space for the 1er's and GC's.

02 Prager Kaiserberg Riesling Well…a urine colour. But doesn’t taste that way. Mandarin, mango and ripe lemon fruit, all hung on a delicate frame which rounds out a bit more after 24 hours. Nothing over the top and rich about this, a pre-dinner drink. Lovely length, easy going, and still quite fresh for its 5 years of age. Perfect with lighter style thai.

01 Mastrojanni Brunello di Montalcino: Mid red colour with some bricking apparent (albeit in low light). Nose of leather, bootpolish, cedar, and - oddly - red apple, altohugh not giving a lot really. The palate is earthy and savoury on entry, but the mid palate starts out with that odd lift again - apple and pear perhaps (I don’t get it), along with sme redcurrant as well. After time the reducrrant and cherry becomes more pronoounced, and this gets quite savoury and malty. A little sawn pine on the front of the tongue is a Sangiovese marker for me. Elegantly structured, tannins resolving already. Needs breathing time., but a lovely drink once its had some air.

02 Tyrrels Rufus Stone Heathcote Shiraz: Didnt take any notes, but this was a nice spicy, ripe plum and blackberry wine. It got a bit pruney and black olive 24 hours later.

Cheers

AB

Couple of wines at a restaurant last night:

Picardy Pinot Noir 2004 (cork)
Colour a pale red with a brown tinge. Oxidative handling perhaps? Fresh varietal nose. On the palate a mid weight, savoury style pinot with some stalk. Finishes with smoke. Were there bushfires that year? Distracting almost to the point of being undrinkable on its own but nice to drink with food. Can't say how it is today as gave the rest of the bottle to the chef

Torzi Matthews Schist Block Shiraz 2006 (screwcap)
Medium dense magenta colour. Seductive perfumed nose. Fleshy fruited palate that is bright but in balance. Strong, fine tannins for drinking with steak. Oak present on the finish and then I get that milky taste I get now and again. Not sure what it is from. Lactate perhaps? Not bad but unusual. Nonetheless a great wine for the price. Torzi is getting fantastic consistency from that vineyard as it tastes so similar (but lighter) to the 03 Frost Dodger it was almost uncanny. Acidic and murky today despite being in the fridge overnight. I suspect this wine is purely a drink now to a couple of years proposition due to its change overnight? Looking forward to the 04 Frost Dodger.

A few wines (and beer) during the week:

Cleanskin chardonnay 2003 (cork)
Good stuff and will age over 2-3 years very well. Glad that noone is drinking chardonnay at the moment

Mike Press 2003 Merlot (screwcap)
Thin, Red-brown. Acidic and past it unfortunately.

Diesen Shiraz Cabernet 2004 (cork)
Inky black, limpid colour. Initially very closed on nose and palate but started to open after 3 hours in the decanter. A great barossa shiraz cabernet blend. Brooding without being a monster or overextracted. No dead fruit character which sometimes can trouble these type of wines. Good buying at $30-35 and great at $25. Should last another 5 years easy and longer but starting to drink well now. They also sell fruit to Rockford as well so if the Rod and Spur is as good as this I'll be happy!

Tried a few cabernets at an instore tasting yesterday

Mosswood Amy's vineyard 2005
Pale, slightly thin and too bright. I expected better from the 05 vintage.

Mamre Brook cabernet 2004
Still looking very good out of the blocks. Lovely drinking now. Has a Barossa stamp with some chocolate as well as varietal character. Good value.

Wynn's Black Label Cabernet 2004
Hello! Best since 1998. Better on the palate with tannins swallowed by intense fruit. Should age very well. Herbs as well as fruit (thyme?). Only worry was the better half detected a slight garlic character on the finish and she does have the better palate

Penfolds Bin 707 2004
Lifted acetone on the nose. Strong oak on the finish leaving copious tannin in the mouth. An interesting and very savory wine and I would drink it but I can't comment on aging ability or price as it is too disjointed for me at the moment. The only other 707's that I have tasted on release were the 96 and 98 and both were far more closed at that stage giving away nothing. This one was very different.

cheers

Carl

Wizz wrote:05 Christian Moreau AC Chablis: Aaah. Chablis. One the one hand this is lovely tight firm elegant creamy cashewy slightly pineappley tihgtly bound young chablis. But on the other hand its not - surprisingly approachable with some lovely open knit orange peel citrus and some fatness in the texture too. I'm not sure where the acid is, it could be deeply submerged with just a lemony pinch showing. Really nice drink right now that I could tuck into by the gallon. Not sure if I’m not inclined to keep this wine too long - save the cellar space for the 1er's and GC's.

02 Prager Kaiserberg Riesling Well…a urine colour. But doesn’t taste that way. Mandarin, mango and ripe lemon fruit, all hung on a delicate frame which rounds out a bit more after 24 hours. Nothing over the top and rich about this, a pre-dinner drink. Lovely length, easy going, and still quite fresh for its 5 years of age. Perfect with lighter style thai.

01 Mastrojanni Brunello di Montalcino: Mid red colour with some bricking apparent (albeit in low light). Nose of leather, bootpolish, cedar, and - oddly - red apple, altohugh not giving a lot really. The palate is earthy and savoury on entry, but the mid palate starts out with that odd lift again - apple and pear perhaps (I don’t get it), along with sme redcurrant as well. After time the reducrrant and cherry becomes more pronoounced, and this gets quite savoury and malty. A little sawn pine on the front of the tongue is a Sangiovese marker for me. Elegantly structured, tannins resolving already. Needs breathing time., but a lovely drink once its had some air.

02 Tyrrels Rufus Stone Heathcote Shiraz: Didnt take any notes, but this was a nice spicy, ripe plum and blackberry wine. It got a bit pruney and black olive 24 hours later.

Cheers

AB

You're such a Euroslut...)

Thanks for the note Craig, and for building my anticipation even further! There's no doubt about it, these old Te Mata wines are bloody brilliant.

Cleanskin chardonnay 2003 (cork)
Good stuff and will age over 2-3 years very well. Glad that noone is drinking chardonnay at the moment

will have to keep my eye out for that label

Thanks for the note Craig, and for building my anticipation even further! There's no doubt about it, these old Te Mata wines are bloody brilliant.

Hope your bottle is as good as mine was. I must have tried it 20-30 times since it was released. It wasnt until my last lash at it that it really blew my socks off

Murdock "The Merger" Cabernet Shiraz 2004

Spicy oak and dark fruits aromas, initially a little closed. On the palate it's quite savoury with underlying cassis and plum, acid a little sharp. The spicy, cedary oak is noticeable but not excessive. Slightly grainy tannins add a drying finish. I think this should age well for 8-10 years as it takes some time to open up. A classic Oz blend 60% Coonawarra cab, 40% Barossa shiraz, made more interesting because of the "merger" of these two icon regions.

griff wrote:Couple of wines at a restaurant last night:

Penfolds Bin 707 2004
Lifted acetone on the nose. Strong oak on the finish leaving copious tannin in the mouth. An interesting and very savory wine and I would drink it but I can't comment on aging ability or price as it is too disjointed for me at the moment. The only other 707's that I have tasted on release were the 96 and 98 and both were far more closed at that stage giving away nothing. This one was very different.

cheers

Carl

Mmm, another TN which reports very obvious oak in the 2004 Bin 707.

I'm beginning to wonder now exactly what Penfolds served up to us last month at Magill Estate, or what they did to it to shake it off - maybe they substituted a barrel sample of 2004 Wynns John Riddoch or 2005 Bin 707 to suck us in.

Cheers,
Ian

Craig(NZ) wrote:

Cleanskin chardonnay 2003 (cork)
Good stuff and will age over 2-3 years very well. Glad that noone is drinking chardonnay at the moment

will have to keep my eye out for that label .

If I tell you, then I have to shoot you

cheers

Carl

Hi all,
Auctions can be lotteries but my first Hardys 1993 Thomas Hardy Coonawarra (14%) was a real gem. Corked crumbled but was still quite dry. No ullage. Sediment and tartrate crystals (I think) removed and allowed to breath in a Turn decanter for 2 hours. Absolute stunner showing all those great Coonawarra fruit flavours with well integrated French oak.

This is the pinnacle of Hardys Coonwarra and so right they are. Heaven in a glass.

Chuck

Daryl Douglas wrote:Murdock "The Merger" Cabernet Shiraz 2004

Spicy oak and dark fruits aromas, initially a little closed. On the palate it's quite savoury with underlying cassis and plum, acid a little sharp. The spicy, cedary oak is noticeable but not excessive. Slightly grainy tannins add a drying finish. I think this should age well for 8-10 years as it takes some time to open up. A classic Oz blend 60% Coonawarra cab, 40% Barossa shiraz, made more interesting because of the "merger" of these two icon regions.

This combination of region and variety has produced some fine wines including Penfolds Bin 60A (1961) Bin 80A (1982?) and my best ever wine the 90A (1990). Bests of the best.

Chuck

Chuck wrote:

Daryl Douglas wrote:Murdock "The Merger" Cabernet Shiraz 2004

Spicy oak and dark fruits aromas, initially a little closed. On the palate it's quite savoury with underlying cassis and plum, acid a little sharp. The spicy, cedary oak is noticeable but not excessive. Slightly grainy tannins add a drying finish. I think this should age well for 8-10 years as it takes some time to open up. A classic Oz blend 60% Coonawarra cab, 40% Barossa shiraz, made more interesting because of the "merger" of these two icon regions.

This combination of region and variety has produced some fine wines including Penfolds Bin 60A (1961) Bin 80A (1982?) and my best ever wine the 90A (1990). Bests of the best.

Chuck

I just (re?-) read the back-label. Lacking confidence in my palate and ability to write adequate TNs, I think I made a fair fist of this one. The wine continues to open up, revealing more blackberry fruit with plum, some coffee, also showing more while the tannins have softened, though some greenish stalky characters are adding a bit of complexity. Even if kept in the fridge since unscrewing the cap (it's still about 30C here) about 5.5 hours ago, it has continued opening on the palate. It certainly deserves an excellent/highly recommended (in deference to Ric) rating.

2004 Penfolds Bin 389 Shiraz Cabernet
Just the thing for a leisurely Sunday afternoon watching Collingwood and Port Power lose their respective matches.
The perfect Aussie blend.
Deep red / crimson, ripe berries, a touch of sweet spice, gorgeous cedary, vanilla and coconutty oak undertones.
Generous, well structured and immaculately balanced.
I thought the '02 was pretty good, but this is noice.

from Griff:

Picardy Pinot Noir 2004 (cork)
...Finishes with smoke. Were there bushfires that year? ...

I've experienced a similar strong smokiness to the Picardy '04 Merlot Cab Sauv Cab Franc blend. I'm pretty sure there were a couple of big bushfires in the region that year, and your note makes me think that the smokiness is courtesy of those fires. Bit of bummer really, because I was hoping for bottle variation or something that would give me hope for the rest I've got stashed under the floor - it was obtained by my brother-in-law at a pretty hefty discount, and now I know why

Oh well, live and learn

Cheers,

Dave.

Some amazing wines last night, incl. 82 LMHB, 64 Cheval Blanc, Chambers Rare Muscat, etc....TNs to follow.

dkw wrote:

from Griff:

Picardy Pinot Noir 2004 (cork)
...Finishes with smoke. Were there bushfires that year? ...

I've experienced a similar strong smokiness to the Picardy '04 Merlot Cab Sauv Cab Franc blend. I'm pretty sure there were a couple of big bushfires in the region that year, and your note makes me think that the smokiness is courtesy of those fires. Bit of bummer really, because I was hoping for bottle variation or something that would give me hope for the rest I've got stashed under the floor - it was obtained by my brother-in-law at a pretty hefty discount, and now I know why

Oh well, live and learn

Dave,

Brian and I recently tried a number of 04 and 05 Picardy wines and we did not find any smoky characters in the 04's.

Picardy 2004 Merlot Cabernet May 07

This is the prior release of this label, but there may still be some available at the winery. After three hours in the glass, the bouquet was still closed but it was very earthy and showed some jumbled dark fruits with a hint of musk. A very cleverly balanced and constructed wine with tight, silky, unobtrusive tannins, fresh acid and pure fruit; the acid certainly wakes the palate up and makes it take notice. Musk, mulberry, dark chocolate and violet flavours are all very savoury, completely filling the palate and finishing dry. It’s medium-weight with a supple consistency and has a well-developed complexity; it shows some elegance and is still very tight. A great food-friendly wine, it's rated as Recommended with **** for value; the rating should improve as the wine matures around 2010. Sealed with cork, it's $20 from the winery.

Picardy 2004 Merlimont May 07

The bouquet is more expressive the 2003 showing coffee oak, mulberry, and menthol. Smooth, unobtrusive, drying tannins combine with distinct fruit to form a medium-weight, supple wine with a solid structure, and an agreeable complexity. Mulberry, milk chocolate, coffee oak and a very sour finish completes the picture. I far preferred the wine that had spend less time in oak, and it just proves that more is not necessarily better. Others will probably like the additional oak influence more than I did. Rated as Recommended with *** for value, drink from 2007 to 2012. Sealed with a cork, it's $30 direct from the winery.

Picardy 2004 Tête de Cuvée May 07

The bouquet shows true varietal Pinot characters, with cherry, earthy notes, hints of varnish and boot polish, and whilst the complexity is good, the nuances are subtle. The palate is intensely savoury with sour cherry, milk chocolate, some controlled forest floor characters (it's not overly rustic), leading to a reasonably persistent, drying finish. After many hours of being open, some noticeably cedary oak characters started to emerge. Unobtrusive, silky tannins combine with fresh acid and distinct fruit to form a lean, supple wine that is both tight and elegant. It's very drinkable, even us red bigots could drink a few glasses of this; rated as Highly Recommended with *** for value, it's $40 direct from the winery and sealed with a cork. This is the wineries flagship product and the one they make to drink for their own enjoyment.

(The Shiraz was corked.)

The full notes on the 04 VS 05 can be found here

2004 Grant Burge Filsel Shiraz

Perhaps one of the better 2004 red wines ex the Barossa I have had to date. Really well structured and layered wine. Velvety smooth, very well integrated oak, tannin and fruit, not overly done like other wines from a very good year. A real joy for the price. Should drink very well over the next 10 years.

2004 Yalumba Barossa Shiraz

Very rich fruit, slightly too much oak compared to the Filsel, the alcohol was sticking out a fair bit too. Having said that, ripe plum fruit flavours and good finish, very good value for money.

2005 Henschke Tillys Vineyard White Blend

Saw this on special at my local bottle-o, fruit well in check, was not tired like I thought it would be. Good acid and fruit balance and good finish. Was a very good choice and accompliment to Chinese Takeaway.

TORB wrote:

dkw wrote:Picardy 2004 Tête de Cuvée May 07

The bouquet shows true varietal Pinot characters, with cherry, earthy notes, hints of varnish and boot polish, and whilst the complexity is good, the nuances are subtle. The palate is intensely savoury with sour cherry, milk chocolate, some controlled forest floor characters (it's not overly rustic), leading to a reasonably persistent, drying finish. After many hours of being open, some noticeably cedary oak characters started to emerge. Unobtrusive, silky tannins combine with fresh acid and distinct fruit to form a lean, supple wine that is both tight and elegant. It's very drinkable, even us red bigots could drink a few glasses of this; rated as Highly Recommended with *** for value, it's $40 direct from the winery and sealed with a cork. This is the wineries flagship product and the one they make to drink for their own enjoyment.

(The Shiraz was corked.)

The full notes on the 04 VS 05 can be found here

Interesting. The smoke was overt on the basic pinot. I have to admit the smoke finish reminded me in flavour to the 03 Giaconda McLay Shiraz, hence the bushfire comment. Maybe just an over toasted barrel. The underlying wine was very nice however and I have to say that I reckon these guys are quiet achievers over in WA.

cheers

Carl

mattECN wrote:2004 Grant Burge Filsel Shiraz

Perhaps one of the better 2004 red wines ex the Barossa I have had to date. Really well structured and layered wine. Velvety smooth, very well integrated oak, tannin and fruit, not overly done like other wines from a very good year. A real joy for the price. Should drink very well over the next 10 years.

I picked up 2 or three of this at the barn when it appeared in the catalogue discounted to $16.95. I can't help but think it was a mistake as it was about rrp on the shelf and the cheapest I've seen it advertised at DM's was about $25. When it was scanned the price was the same as on the shelf so of course I quickly pointed out the advert.

Thanks for the TN. I won't open a bottle for another couple of years.

Cheers

daz

Rosemount Mountain Blue 2002

Nice nose, medium bodied, fine tannins and the sourest finish of any wine I'be had for ages. What happened:?: No more for me thanks

RE Picardy

Torb your notes give me hope for the remainder of my '04 Picardys.

Griff, I agree, Picardy are doing good things over here; I was interested by your observation of smokiness as it was such a dominant feature of the few bottles I've opened. I'll just have to see how the rest turn out, but in the meantime, I'll enjoy the '05s.

Cheers,

Dave

qwertt wrote:Rosemount Mountain Blue 2002

Nice nose, medium bodied, fine tannins and the sourest finish of any wine I'be had for ages. What happened:?: No more for me thanks

Sounds like staying away from Rosemount is the thing to do.

Pity

Just a couple at a birthday dinner at a local mexican.

06 (maybe 05 but it would be the current release ex winery) Ten minutes by Tractor Pinot Gris Initally fairly bland but this was after a chilli shooter! Warmed up to be more like a semillon with a lanolin mouthfeel and lemony notes and a touch of honey. kinda weird and not what I was expecting. Still went down alright. Pass.

Finally got around to opening an 02 Marius Shiraz. Deep purple and still plenty of primary fruit. Didn't take notes but this was a definite crowd pleaser despite drinking it with mexican. In fact it wasn't a bad match with the spicy meal. Thoroughly enjoyed it. Credit.

Alex F wrote:

qwertt wrote:Rosemount Mountain Blue 2002

Nice nose, medium bodied, fine tannins and the sourest finish of any wine I'be had for ages. What happened:?: No more for me thanks

Sounds like staying away from Rosemount is the thing to do.

Pity

Finishing off the last glass tonight. Still a bit sour, but not as strongly as before. The interesting thing, though, is that it really hasn't oxidised all that much over the over four nights it has been opened. Still don't think it's a great wine, but probably reasonable at the price if you like what they call on the back label a "savoury" finish.