Wanted to post some “creepy” wines with fun cheese for the Halloween season this year. This Sauv “Block” is very mild compared to others. It’s more like a Chardonnay to me. Buttery, pear, sweet fruit, very low tannins, no acidity. But the cheese! Wow. Strong white aged cheddar. The wine balances well with a bit of cheese first. 🦇🧀🥂 — 6 days ago
I might have mentioned this in a previous Felton Road post. If you haven’t tried this producer and you love White Burgundy, Burgundy & Ca Pinot, you owe to yourself to find a bottle(s). The fruit Nigel and his team produce is top shelf & some of the best acidity I’ve had. This is better than most more expensive CA Pinots & Burgundies I’ve had & their offering’s are in the $50-$65 range.
I love warm day & cool night Pinots. This is the climate of Central Otago. Their fruits are nicely ripe with acidity for days.
The mouthfeel is glorious, sexy and elegant. The blackberries, black raspberries, black plum, raspberries and strawberries really sing. This 16 is young & I’d hold it another 3-5 years for better things. Think it hits 95-96 at that point. This still shows some stronger spice & cinnamon stick at this age. Dark soils, underbrush, some savory meats, a dash of herbaceousness, tree bark dipped in sap, mixed mid fruit cola. clove, some vanillin with amazing, bright florals that are dark, fresh; red, blue, purple set in violets. Perfect acidity and an elegant, ruby, well balanced, smartly polished finish that sings on the palate for minutes.
Photos of; the view from their property in April 2017 which, is their fall, outside fermentation tank, my walking the property with owner Nigel Greening and my wife enjoying her walk around the property. — 24 days ago
The fellas who run Les Lunes are best in the biz at Carignan. This, as it goes, is excellent Carignan, from a different block showing in the profile (but Delectable makes it hard to add a new wine). It's perfumed and elegant, loaded with spice and tannin, and about as fully steeped concentrated with flavor as anything you'll find in. Vietnamese cinnamon dusted raspberries, black plums, and cedar. Highly acidic, though not abruptly tart and with big, well integrated tannins. Light bodied and plenty of minerals to follow. — 4 days ago
Nice austere cool climate version. Red and blue fruits with some light black fruit, certainly edging on old world style, some feral qualities but without an herbal note. Lots of potential but lacking some complexity. Could gain with some short bottle aging. — 2 days ago
Nose has over-ripe/sweet pineapple, lanolin, fresh pineapple, melted candle wax, clean cotton tee shirt and faint white pepper.
Palate has dried pineapple, dried lime peel, tangerine peel, spicy oak, waxy yellow apple peel, hint of (citrus) sweetness on the long/complex finish. Wow. Decanted 4H.
Bought at the winery in 2008, was looking to hold the bottle at least this long, maybe another 5Y would still be acceptable in proper storage. A perfect, clean cork pull, no seepage or saturation at all. — 18 days ago
See notes from 26 weeks ago where I gave this wine 95 points, up a point now to 96 points+. A superb Pinot Noir where previous notes apply and then some. Slightly more earthy “gout de terroir”. Compost heap and Sous Bois. One of Australia’s best Pinots and definitely of Premier Cru/Grand Cru quality at a fraction of the price. Sadly my last 2009. — 11 days ago
Is a big wine, but not for me because of the syrah content. Needs decanting and time to open up. Rating isnpurely personal most may like it. Jot sure which year vintage it was — 21 days ago
Amazing fruit, body on point, great price and great wine in general. — 14 days ago