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Such a stunning wine. I have drunk a bottle every decade on its anniversary since 1999. I suspected it may have fallen. It proved me wrong. Such vibrant fruit, a fine line of acid with poised tannins, incredible harmony. An incredibly intoxicating perfume given an hour to breath. Personality+. Next up the 1978 which always battles hard to top the 1979 contrary to popular wisdom around the 2 vintages. — 7 months ago
Luke Lambert 2012 Yarra Valley Nebbiolo. Loaded with personality & character. Along with Arrivo showing the potential of Neb in Aus. The value question is the one that needs to be answered when you can get Voerzio Langhe & Vietti Perbacco for under $50. Lambert's Neb is heaps of fun. Yeah there's some slightly aggressive mid palate tannin that needs food to soften it. Overall an Aussie Neb to watch. If he can get the fruit & tannin length I'll be back. Thanks for bringing the tube @bendid #Nebbiolo #FilthyGoodVino #YarraValley #LukeLambert #RealWine — 4 years ago
My tip when your Nebbiolo Gland needs a fix & you can't afford a Barolo! Gotta love a daily drinker for the Neb-Heads! 2014 Langhe Nebbiolo from Benevelli punches well above it's weight. It's got the perfume, the savouriness, the structure and an edge of the animal about it. Texture is supple with enough punch to get you through a juicy steak. Overall yumminess factor is high! Aussie Neb of this quality is often 3-4 x the $. At $200+ you can't drop a bottle of Conterno Cicala every night!
Sneak peak from @anthdanna available nowish for about $29.99 Head to @boccacciocellars for you Neb fix!
#FilthyGoodVino #RealWine #Nebbiolo #Langhe #Wine #WineLife #Benevelli #NebHead — 4 years ago
The Day is Hot🌞 & the #FilthyGoodVino is Cold❄️ Blain-Gagnard Chassagne La Boudriotte on the Bench! Fresher and tighter than some for a Chassagne-Montrachet. Still generous, just settling into it's skin as a 2012. Yummy, would like to see some more layering of both texture and complexity. EDIT: Opened with time and warmth & the layers of flavour came through, but, not the texture, the oak is an edge coarse. Kinda had more fun with @francodanna's Siberia for half the coin. #BeingAPickyBastard #Chardonnay #Wine — 4 years ago
2013 Syberia by @francodanna from Hoddles Creek Estate on the deck! Seriously styling Chardonnay! Pure #RealWine with personality! Get it before it's gone @boccacciocellars. Benchmark #FilthyGoodVino NOTE: I will never, ever, ever call a wine as yummy for any reason other than IT IS YUMMY! — 4 years ago
Exceptional Fizz! Veuve Fornay Cuvée R does it in style! Stunning grower Champagne. Every so often you come across a Champagne that has such great fruit quality that you wonder if it would be just as good or better without the bubbles in it. This baby doesn't hide behind sugar or winemaking trickery. With only 3g/l sugar it's super dry! 90% Chardonnay with a splash of Pinot from some great vineyards. It's barrel fermented and aged for about 9 months prior to spending 4 years on lees in bottle. The efforts of working with barrels and taking time to age base wines in them have paid off. It's a full on style, a real food wine, so much personality. Incredibly length and depth! Great flavours and plenty of intrigue. At $67 a bottle it punches well above it's weight.
This one makes it 3 great wines from 3 for Veuve Fornay all different all with personality!
#FilthyGoodVino #Champagne #Vertus #Chardonnay #VeuveFornay #RealWine — 4 years ago
A few rustic Chianti's on the deck @boccacciocellars today! The same, but, different to the Isole wines from a couple of weeks ago.
2013 Chianti Classico looking raw, needs time to settle. Some chewing texture demanding food.
2012 Chianti Classico Riserva, a hard edge, structure supported by a splash in some new oak. Solid core of fruit and some funk. Again one to watch.
2013 Il Poggio a density not present in the others. Fruit depth handling the oak beautifully. Refined texture, plenty of yumminess! Can't wait for the 2012 ... Birth year wine for my first!
#Chianti #Monsanto #IlPoggio #Tuscany #Wine #ItalianWine #FilthyGoodVino — 4 years ago