Mid Lemon in colour. Aromas of lime/citrus. The remarkable thing , and I have struck this with old Clonakilla Riesling before, no Kerosene or Petrol aromas even at 10 years. Supports fellow Canberra Riesling producer, Ken Helm’s theory that those aromas are a wine fault in his opinion and the result of sunburnt grapes. Full in the mouth leading one to think it might be off dry but at 12.5% Alcohol it is fully dry. Drink my last later in 2020. At its peak. Acid diminished from its youth. — 5 days ago
Very inky wine on the sight. Cherry, leather and spice on the nose. Red fruit up front, some chocolate and vanilla as well, white pepper too. Very good structure, firm tannings, prolonged finish. It all comes together in a very powerful yet elegant way.
100% Syrah from Tuscany fermented in wooden vats then aged for 20 months in mixed oak. — 3 days ago
Catching up with old wine notes now that I’m spending more time at home. Aromas of earth, mushrooms, beetroot, root vegetables in general. Afterwards - dried rose petals. Easily Premier Cru standard. The palate is intense, fluid, long and very Burgundian - the most of any Australian Pinot although I am hearing wonderful things about By Farr Serre. A sooty tarry earthy element developed after a while. A brilliant Pinot Noir. — 7 days ago
Needed something with a little age. Stunning nose of sides, some herbs, sour cherry, mid season cherry. Wafting. Palate has tons of sweet fruit and lovely juiciness and purity. Sappy and stoney. Lovely delicate tannins. So refined and well made. Awesome at 10 years old. — 10 days ago
Now we’re talking. First opened the ‘12 for my quarantine birthday wine dinner with Maine lobster and Maryland crab. Sadly it was in premox hell. The ‘10 on the other hand was open for business. In its prime drinking window. Minerals, oyster shells, a touch of wood, incredibly balanced and in its prime. Had the ‘14 Mouchere in the dugout but thankfully didn’t need to pull it. Is there a better duet than east coast shellfish and Burgundy???? A sequestered birthday dinner I will never forget.... — 8 days ago