Made by Tom Carson of Yabby Lake fame in the Mornington Peninsula. Tom is also a respected Show Judge in demand around Australia. Serrat is his personal label with French wife, Nadege. They also import a range of Burgundies. “Fourre Tout”- the English translation meaning “Catch All”. This is a field blend of Barbera, Malbec, Grenache, Pinot Noir and Nebbiolo. Mid Ruby in colour. Plummy aromas with black and red fruits. Strangely can see the spicy Malbec on the nose more than the other varieties. I was expecting this to be a more frivolous red than it turned out to be. This had good structure and tannins - would benefit from a few years in the cellar. Went well with Chicken Pie. Footnote: Serrat is a Caledonian word meaning High Density Planting. Serrat has 8000 vines per Hectare producing less than a bottle per vine. Next in a few years. — 8 days ago
Very refined fruit flavors. Developed tannins and the acidity for a satisfying finish. I thought the alcohol was too strong and a little out of balance, but my family disagreed and thought it was super smooth. — 7 days ago
Medium amber; medium plus intensity aromas of ripe apricot, lemon, baked yellow apple, honey, sweet baking spices, intense vanilla; sweet, medium acid, high alcohol, full bodied, pronounced intensity flavors consistent with aromas; long finish, full bodied on palate but well balanced, excellent pairing with the Tomm cheese served, very good — 10 days ago
Mid Ruby in colour with a youthful purple tinge. Aromatic red fruits with some stalky peppery notes. On the palate - one word YUM. This is all about primary fruit flavours and freshness and is totally smashable. Barb loved it. This would be a huge hit in Bistros in the capital cities over summer. An unusual blend of Pinot Noir and Syrah pioneered by the legendary Maurice O’Shea in the Hunter Valley back in the 40’s and 50’s. Now being adopted by Giant Steps and other progressive wineries like Yarra Yering. A thoroughly delicious wine. So fresh it’s impertinent!! The 2019 I believe has just been released. — 10 days ago
Wednesday Wine Committee. Great hosting by Gavin. 1 sparkler, 4 whites, 4 reds and 2 dessert wines. All served blind as usual.
Roasted chestnuts, cinnamon, old raspberry fig and a surprising amount of heat on the nose and palate. Shocked the alcohol is that prevalent at this age! Mellowed a bit slightly in the glass, and the added notes of graham cracker and potpourri became noticeable. I called this 40yr port. — 15 days ago
Almond paste, dried apricot, fig, prune, raisin, marzipan, vanilla and cinnamon. Syrup and nut butter on the palate. Elevated acidity and medium+ finish. Great value... — 4 days ago