Been following Dane's wines for a while now and it's safe to say I'm a fan - not just because he's the poster boy for the natural wine movement in Australia (Dane's the most recent winemaker to join the Brutal collective!), but because he makes some genuinely great tasting wines.
This cuvee's "natural" face is perhaps controversial. Certainly the winemaking falls in the category, but I'm not sure we can claim the same for the vineyard (although the grower's working towards it - not the easiest change given their scale). I think this phenomenon happens far too often in the natty scene, especially in Australia. Nothing against it, especially if the fruit quality is there, but these hypocritical actions do nothing but hurt the movement.
In defense of a large proportion of these vignerons, including Dane, it's not the easiest to find growers utilising 100% organic or bio techniques and willing to sell their grapes in Australia. And let's not even talk about starting your own vineyard. Having said that, Dane and a band of like-minded people are en route to farming grapes their way in Gippsland!
With far greater "deceptions" in the wine world, I think as long as your intention's right, philosophy's strong, and you act towards it... It's ok (probably gonna catch some flak for this). For me, the most important thing is that the wine tastes good and that's exactly the case here. Full on salty olives on the nose, with hints of blueberries which faded as the night progressed. A "clean" reduction, I'd say. Needs heaps of air to bring out that fruit. Palate was much better than the nose - light for a nero d'avola, juicy black and red fruits, meaty, licorice, dried herbs, backed by a mouth-watering salinity. Delish! This was so good with a fig and ricotta salad, oddly enough. — 7 days ago
Leaving Puglia tomorrow starting the journey back home (READY, Willing, and Able as economists say). Really needed something somewhat different to eat, and drink. Last night in Lecce, so we went with this Roma-based restaurant, which has been great, despite the no AC thing ....
Decanted this blend of Montepulciano and Nero Buono for 30 minutes or so... More as we drank. I like this ...
I'm tired so I'll just say that the taste is the best part. To me, take a 10-15 Taylor Fladgate subtract the sugar and you get this taste. Oversimplifying of course ....
93 points — 9 days ago
Well this was interesting. Tasting after eachother:
Lynch Bages 2009
In all honesty I hope the LB is just in a numb phase. It didnt do the trick yet. Still has a lot of acids whilst drinking. The nose however is great but taste wise it doesnt match.
Sena is as Sena can be. In your face! Plenty of everything: blackfruit, sweet, ripe, some wood, umami always. Very yummi.
Then the Chadwick that is close yo perfection. That is Sena but distinguished. Calm but present. Lush and you taste it for minutes. — 11 days ago
Picked this up from a nearby package store on Cape Cod for less than $20. I love drinking entry level wines from top producers. The fruit might not be their best but there is every ounce the same effort that goes into these wines as the better wines. If it has their name on the bottle, the wine had better be good for that category.
This Rosso is fruity and a little wild. Red fruits and some floral notes come through. Reasonable finish. It was rather lovely slightly chilled. — 2 days ago
Dark ruby red with garnet edges. Rich and intense nose coated in roses, vanilla, black fruits and a bit toasted. Heavy tannins (8/10) with high acidity and full bodied. Layered palate with dark berries, leather, toasted oak, spices, cherries, earthiness and well built structure. Long and lingering finish. Drink till 2035 — 10 days ago
Wednesday Wine Committee. 1 sparkler, 3 whites, 4 reds and 1 dessert wine. Blind as usual.
One of the better South African wines I’ve had. Michael Rolland consulted. Someone stated it well...it was like a clean/less barnyard driven Bordeaux. Cherry vanilla pipe tobacco, bay leaf, old black cherries up front, with tartness and herbal twang at the finish. I guessed this was a Chilean Cab. — 7 days ago
Deep purple in color with a short reddish rim.
Strong nose of blackberries, black plums, sweet cherries, cedar, vanilla, spices, eucalyptus, licorice, cola, dark chocolates, coffee, earth and light vegetables.
Full-bodied with medium plus acidity and long legs.
Dry and fruity on the palate with blackberries, black currants, plums, cooked figs, raisins, vanilla, cedar, licorice, earth, leather, cola, chocolates, herbs, light vegetables, spices, tobacco leaf and peppercorn.
Medium plus in length on the finish with firm tannins and tangy cranberries.
This 5-year-old Red Blend from California is delicious now. Fruit forward with nice complexity. Shows a great mouthfeel with a nice tangy finish.
Needs 30 minutes to open up properly and show the big tannins. After an hour, spicy notes come in and make it more interesting. After two hours of airtime, the tannins calm down and integrate very nicely.
Good to by itself as a sipping wine, or with food. I paired it with cheeses and fresh blackberries.
A blend of 40% Syrah, 40% Cabernet Sauvignon, 17% Merlot and 3% Petite Sirah. Grapes are grown at 1,900 feet elevation, and aged in American oak barrels (25% new) for 22 months.
14.3% alcohol by volume.
$27. — 16 days ago
Dark ruby in color with a wide reddish /brick rim.
Light on the nose with blueberries, cherries, plums, oak, light vanilla, spices, espresso, cola, licorice, tobacco leaf, spices, graphite, vinaigrette and peppercorn.
Full bodied and smooth with medium acidity and long legs.
Dry and fruity on the palate with blackberries, over ripen black cherries, sweet raspberries, tobacco, cedar, vanilla, leather, spices, earth, chocolates, vinaigrette, herbs and peppercorn.
Long finish with fine grained tannins and tangy raspberries.
This is a nicely aged Bordeaux blend from Napa Valley. Showing great complexity and a nice mouthfeel. Drinks like an aged Right Bank Bordeaux now.
This 14 year old has lost some of its fruits by now. I probably would have liked it better a few years ago.
Needs 2 hours to open up properly and show tannins and complexity.
Really strong black licorice come in after 2 hours of airtime.
Wine Enthusiasts 88 points. Robert Parker 95 points.
Good by itself or with food. I paired it with a charcuterie board of meats and cheeses.
A blend of 89% Cabernet Sauvignon, 3% Cabernet Franc, 6% Merlot and 2% Petit Verdot. Aged in French oak barrels.
14.8% alcohol by volume.
$80. — 12 days ago
This is another time-traveler wine. It’s ripe, slightly pruny, spicy aromas remind me of various Novarese (now called “Alto Piemonte”) or Veronese Ripassos from the 70s and early 80s. Lots of clingy dark fruit, leather, and other savory notes. Satisfying and completely working class in the best way. — 8 hours ago
Soft, aromatic, fruit driven... a fieldblend of Valdigue and 8 other grapes. ABV of 12.5 that is eminently crushable on a warm summer eve. I can’t smell or sip without cracking a smile... the wine is fun to drink with a capital “F”. Aromas of dark cherries, brown sugar, cinammon, and baking spices. — 6 days ago