Chris Haywood

8.9

Herbal, but more tarragon than you might expect, orange peel. At first whiff/squirt I thought this might be a hybrid curio but it appears to be rkatsiteli! Great effort. — a month ago

Andrew Schirmer

9.0

PX nose, raisiny, melon, candied fruit. Dry palate, oily, lavender, oxidative, honeyed. A bit of a curio— dry Montilla PX 8 months sous voile. Fabulous with sockeye. — 3 years ago

with Alsu

Bob McDonald

9.0

At Polar’s old Australian Tasting. Dr Pete (Polar) has been a long time collector of Mount Mary, one of Australia’s Premium Cabernet blends and this was certainly an Old one. Opened as very Cowyard and manure but definitely no Brett. Less than medium weight but totally classy. Obviously past its best but I liked it - a curio. — 5 years ago

with James, Andrew and 1 other

Samuli Jokipaltio

9.2

Surprisingly good structure. Curio. Would definitely drink again. — 6 years ago

Bob McDonald

9.4

Very Hunter with earth, leather and red cherries, presented in a savoury manner. More full bodied on the palate than Hunter Valley Shiraz should be. In the mid 2000’s it was when Mount Pleasant was trying to emulate full bodied South Australian Shiraz instead of doing what they do best. This was most enjoyable but I still enjoy the old fashioned style made by Maurice O’Shea in the late 1940s and early 1950s in primitive conditions which were just medium bodied and very long lived. I once had a 1952 Mt Pleasant Stevens Vineyard made by the legend (birth year wine) which I bought at auction. It was over 40 years old when I consumed it. Barely medium bodied with amazing length and still kicking goals. A wonderful old curio and a privilege to drink. The “Maurice OShea” is the top Cuvée from Mt Pleasant these days. — 2 years ago

Fraser McKinley

9.5

This was in prime health at the tender age of 47. Beautifully aromatic and it tasted just as I imagined dry Sauternes would. A lovely curio for a school night - 1972 — 4 years ago

Elmars

9.0

Unexpectedly great wine. In Curio Malaga. — 2 years ago

Andrew Schirmer

9.5

Rare grape from Isère (near Savoie) and another @Lyle Fass curio. First sip after 3-hr decant brought to mind young Loire cab franc—bright fruit, tannin, high-toned acidity. Calmed down over a few hours and blossomed in the zalto. Pretty nose, bright cherry; palate has a softness that recalls mountain nebbiolo, earthy, young tannin, great structure, high acid. Terrific match with the barberries & cardamom in an Ottolenghi dish; cut through the chicken fat and really helped make a memorable meal. — 3 years ago

with Alsu

Helen Allingham

8.9

Smells wonderful. Tasted good, but even moreso the nexr day for more air. — 5 years ago

Bob McDonald

9.1

Aromas of plum and tobacco from this predominantly Merlot Wine with a small percentage of Cabernet Franc. Chocolatey flavours accompany the plum on the palate. This Wine is a rarity and was”discovered by Andrew Caillard MW from Australia’s leading auction house, Langtons. The grapes come from a tiny 0.4 Hectare Block along the boundary of St Emillion and Pomerol. The vineyard is surrounded by some of the biggest names of the right bank and is crammed between vines belonging to Ch L’Evangile and Ch La Dominique. Over the narrow gravel road is Chateau Petrus and Chateau Gazin. Across the D244 just a few metres away are vines belonging to Ch Cheval Blanc. It has largely existed unnoticed by the worlds Wine critics and survives in its current form because of it’s tiny size, local politics and dogged family hope” to paraphrase Caillard. Caillard goes on “Curiously the Chantecaille Vineyard has no Grand Cru classification because no Cellars have been built on the property. The Vineyard is so small (only 0.4 hectare) that any building would require the destruction of the Vineyard; a pointless exercise. As a consequence the crop is tractored to Chateau Guillot Clauzel in the commune of Pomerol, just a few kilometres away where it is vinified and then matured in barrel; all 5 or 6 of them! If “Chantecaille” was purchased by one of its more illustrious neighbours, the fruit could be incorporated in a more prized and expensive label!” The Wine itself was no Petrus but was medium bodied with M- intensity and light tannins Fermented in stainless steel and aged in used oak barrels it has little oak influence. All in all a curio. It will be interesting to see what the future holds for this little Vineyard. Postscript:
My longest ever Delectable Note but I thought it was an interesting story. 🍷 — 6 years ago