A lovely aromatic perfume showing cherry and some stemmy characters but more fruit driven than gamey earthy notes. A medium + intensity palate - supple and smooth. Not built for extended cellaring. A delicious wine and since 2012 has put Tasmanian Pinot on the International stage being a favourite of Jancis Robinson. Owned by Shaw and Smith and vinified in the Adelaide Hills would you believe. I was talking to the Tolpuddle viticulturist in Launceston last Saturday who said it takes only 24 hours for the grapes to get from the Coal River in Tasmania in refrigerated containers, by truck and ship to the winery in Adelaide Hills South Australia. They have found the cooling of the grapes has added to the quality of the wine. Suckling has just given the 2017 vintage 99 points - Good Luck getting a bottle when it is released in mid September!! — 14 days ago
Another Wednesday Wine Committee lunch, this time hosted by my buddy @Will Adams ! As always, all wines are tasted blind.
This was such a head scratcher. I actually pleaded the fifth here and couldn’t give an appropriate guess. I guessed it was French but couldn’t decide if it was southern Rhône or more burgundy. A lot of complexity here. Peppery and spicy but quite a bit of red and black fruit. — a day ago
After having this producer’s Gigondas bottle a few months back (and loving it), I kept meaning to check in on this.
This bottle is tired. Some nice flavors are hanging around, but it’s probably 3-4yrs past its best drinking window. Still has a really nice deep ruby red color in the glass and the aromas on the nose are solid. A lot of muddled raspberries topped with peppercorn and spicy jerky. Palate is quite thin...reveals more notes like an herbal/black tea finish, sour red fruit and black pepper shavings. Drink up. — 9 days ago
Переспелая клубника, сладкая вишня, ежевика, эвкалипт, ржавчина и минеральная вода дополнены фоновыми нотами соложеной пшеницы и кориандра. Аромат спелый и соблазнительный, с интересными обертонами. Подвижное тело средней плотности, вкус сладко-фруктовый, интенсивный, но текучий и грациозный. Мягкие танины и кислотность, освежающая микрогазация, приподнимающая объём. При нагревании слегка проступает жар. Не слишком сложно, энергично, в меру расслаблено и естественно. 17/20
(Jean-Marie Lombard − винодел, сохранивший на карте регион Brézème с уникальными для Северной Роны известняковыми почвами. Он начал производить вино в начале 80-х, получив от отца четверть гектара, при этом медленно и методично высаживал новые лозы. В то время в Бреземе сохранился приблизительно 1 гектар виноградников. К 2012 году посадки в регионе увеличились до 33 гектар, во многом благодаря признанию Жана-Мари в винных кругах. Сейчас домен находится в молодых руках Julien и Emmanuelle Montagnon, которые привносят новые элементы, бережно сохраняя наследие.) — 11 days ago
Founded in 1960 by Charles Bravay (although the property actually dates to at least 1760), Domaine de Ferrand didn’t produce its first estate wine until 1995 when Philippe Bravay took the reins from his father. It’s 90% Grenache from vines nearly a century old. It sees no oak, only a combination of stainless and concrete during fermentation followed by aging in concrete vats.
Initially austere, the 2015 Châteauneuf-du-Pape presents a rugged exterior. With time its layers start to peel back and it’s hard not to notice how intoxicatingly sexy it is.
The entire spectrum of red fruit is on display, including kirsch, supple raspberry, and even a savory, pickled strawberry. The fruit is equally matched with a mix of Provençal herbs, lavender, and mineral purity, leading you down the path to its lengthy finish. Only then do you realize how tight the grip is. I’m not the first to point out the notions of heat, but in the $30s, you’ll get nothing and like it. What an exceptional value! — 9 days ago
Another Wednesday Wine Committee lunch, this time hosted by my buddy @Will Adams ! As always, all wines tasted blind.
This was really nice. Black pepper, blackberry, spice, potpourri like aromatics. Drinking well now but will be even better in a few years. My guess was Grenache which was correct but assumed it was new world from the ripeness. Always confuse young wines for new world! — a day ago
Always refreshing to look at wines from the perspective of a chef. He took a sniff and went round the back to grab a year-old longan ferment. Damn! It smells so alike. Rayas longan - who would even think of that. Hahahaha. Anyway, as with previous encounters, the Rayas blood runs deep in this wine's vein. That signature bitter orange peel/oil in the finish. Solid value! — 11 days ago
2-4% of Vacqueyras’ production is white, and a recent trip to the Rhône put a number of whites on my radar, this being one. Clairette, G. blanc, Roussane, Marsanne, Viognier blend, neutral barrel ferment with some batonage. A wine of “gras,” texture, layers of subtleties that create a complex and contemplative experience. Gastronomic. — 13 days ago
Really enjoyable and I would recommend it as a great fun wine. For some reason I got a Christmas cake (which is probably a fruit cake of some sort) and some limes and then after it opened up a bit some green apples as well. Initially a balance between the fruit and a slight amount of sweetness (hence the cake reference). Very good but I feel the previous rating are a bit high... perhaps they rate with a slightly different scale than me but if I rate something 9.7 it had to be almost transcendental. Nevertheless major props to the winemaker and would recommend this especially in warm weather. — 11 days ago