Okay, just black. Blonde wood/ baked apple hurrah, and then the dark quiet of space, or the grainy expanses of closed lids. The lacing of lazy, wood-boring insects. Such sights have set me to worrying of late. Mornings being a struggle at times, especially after these nighttime wooden cudgels and dark devices. The rack anyone? Coconut on coals. Tar socks. Dried violets. Black strap cola. Scraped vanilla beans, and dark chocolate cookie covered coal. Anise cinnamon and thin mint. Well, that’s the smell of the thing. The mouth below is unsweetened baker’s dark chocolate, blackened iron, vine charcoal, charred bone, hot springs through rubber piping, black sugar, Spanish “chocolate” brandy/black strap rum and graphite/smoke with evergreen suggestions. Not the Dragon of fire and smoke I expected, but certainly a formidable cave monster, living inside a volcano. I particularly appreciated the mineral/ethereal aspect. — 15 days ago
At the Come Taste the Stars Dinner hosted by Tyson Stelzer. The 6 th and final Champagne and what better way to finish than with the power of a Vintage Krug. 39% Chardonnay, 37% Pinot Noir and 24% Pinot Meunière ; aged more than 11 years on Lees. This is one of the rare vintages of Krug to have more Chardonnay than Pinot Noir. Malic acid to the fore with crunchy green Apple notes. Tastes amazingly young and fresh - aiming for a long living style. Noticeable acidity finishing very dry. Tyson says at 15 years of age that it needs another 15 to reach its full potential. The French Somm at Montrachet told me this was his favourite of the 6 stellar champagnes. Powerful but retains its elegance incredibly. — 6 days ago
Feet up and game on In the lounge. Time to kick it off with some BSR. Ahhhh!
Showing some leaner & more restrained fruits of; strawberries, watermelon near the rind, cherries, orange citrus-blood orange, tangerine, pink grapefruit with a splash of sugar and black cherries. Still showing their signature, soft, powdery, chalkiness with an edge of a razor. Seashell fossil, sea spray-saline, baguette crust, pink roses and florals. The acidy is always crisp and dead on for my palate. The long, rich, well balanced, polished finish persists nicely.
Photos of; one of their Grand Cru vineyards at sunset, two shots inside the House of Billecart and their beautifully manicured grounds. — 4 days ago
Low-action top, and black black. Mocha coffee with a caramel creaminess, and a vanilla shot. Licorice, cocoa nibs, a motor oil sweetness with banana leaf, rosemary, s’mores, and burnt brownie. Here comes the vanilla as advertised, bordering on extract, with a licorice cameo, molasses, brown sugar syrup, heavy tobacco chaw/plug, into an exquisite date reduction. This one plays games with your mouth, plunging suddenly into darkness with feigned, scraping reluctance then rebounds into jimmying oak, giving it super strength. And a fiery melted candy house. — 17 days ago
Looks like another über-opaque stout, black with tinges of brown, except up top where a rush of micro bubbles made a ton of macros that left a pretty, light-caramel colored flattop; orange tints. Short streaked and spotted lacing. Dark chocolate covered peanut butter, mocha, black cherry jam thumbprint cookies, grilled pepper steak, fresh toffee. Frankly, the list could go on forever. Aromatic acrobatics. Luxardo cherries under dark chocolate, aged balsamic complexity (think: 40 year), dark, barebones strong coffee with one sugar, Christmas figgy pudding, Barolo chinato, gingerbread, ginger beer, molasses, chocolate bitters. Clove finish delivers on the dry. Amazed as ever with this brewery’s offerings. The profiles scare the hell out of me, but the beers are always sublime. — 9 days ago
At the Come Taste the Stars Dinner hosted by Tyson Stelzer. Tyson was gobsmacked by this Champagne giving it 100 points. The colour was Salmon with a touch of copper. Strawberry notes with rose petals. Louis Roederer have been working hard on their biodynamic regime in the vineyard. Biodynamics create greater vigour in the vine allowing the roots to penetrate deeper into the chalk. Incredible depth length and precision - stays in the mouth for minutes. Only 31 bottles came to Australia and 8 bottles used up on this dinner. One could write pages about the production techniques used in this Rose Champagne - like Carbonic Maceration of the Pinot bunches by Jean-Baptiste Lecaillon the winemaker. At Montrachet Restaurant in Brisbane. — 6 days ago
Old Nebbiolo will make you cry. Either because it’s no good or because it’s so amazing it’s life changing. Fortunately tonight is category two. This has the texture of very good burgundy. Sweet sweet cherry fruit. A hint of spice. Nicely dense. Nose has cherry flowers and pine. Has at least another ten years ahead of it.
As this opens more dense cherry liquor. Crazy palate coat. Just a cherry Nuke bomb. Internal aromatics are sweet rose juice. Some rose on the nose.
Bought from fass selections. — a day ago
Playing a little catch up.... I have some younger Archive, which I was going to open within a couple of years. However, this GSM blend crafted in a year arguably more difficult has really made me rethink my decision. This wine is doing just fine tonight. Took about 45 minutes for some of the oddities to blow off. Started with an orange rind kind of note which did resolve. The nose at first was brambleberry, ginger, tangerine, herbs, black cherry and flowers. The entry after 30-45 minutes was more on the black cherry and brambleberry side. Wildflowers. The nose never quite blew off that tangerine note, but the palate went solid red and herbal and even drew some green olive and tobacco to the middle. Good acidity from front to back. These wines are very well made. I do not believe that this one is on the way down, but it certainly isn't going to get any better so this is the time to start enjoying these if you have not done so already! — 7 days ago
Nose has ripe plum, ripe blackberry, black currant, mashed black cherry, crunchy dry leaves, moist soil and mild cedar notes.
Palate has tart plum, blackberries from a heavily rainy grow season (not concentrated), dried cranberry, dried cherry, leather, touch of cocoa powder and (light) anise/licorice. Tannins are still making themselves known, but not obtrusive.
Young bottle, future bottles may be 2021-23 in hopes of more palate concentration. A lovely producer whose entire lineup is worthy of your attention. A solid wine for the vintage, embrace and be happy.
(Likely better scoring at an 8th or 10th year birthday.) — 2 days ago
OMG... this is a balls-to-the-wall kind of a wine...
Very opulent, lots of alcohol, thick and creamy, confident and convincing clods of coconut oil, vanilla bean, grilled pine apple, peach yoghurt, honey glazed pastry and heartwarming scents of Bourbon.
Yes, this is as obtrusive and cheeky as it sounds. And yet... somehow... it works. RP scores 96/100.... don’t see that. But, when served slightly chilled, I like it a lot!
The label says California chardonnay and that’s partially true. 70% Chardonnay indeed. The remainder of the blend (Viognier, Roussanne, Marsanne, Grenache Blanc and even Muscat) gives this wine its unmistakably Rhône-esque personality. — 5 days ago