Aaron Tan

8.9

It is as @Jay Kline puts it, these are liquid desserts. You can pretty much expect what it taste like based on the name - it's spot on. — 6 years ago

Aaron Tan

9.3

Wow. This was delicious. I knew Peter Dredge was good, but I didn't expect this. An enormously complex chardonnay. Still tightly wound on the nose - smokey, flinty, herbaceous, with whiffs of the sea. The palate's got a lovely texture, chewy white phenolics of sorts - like in my favourite rizza's. Green apples and lime, a nice lactic feel, feels like yoghurt, but the finish is straight with good focus and length. Easily one of the best Australian chards this year. — 7 years ago

Aaron Tan

9.3

GP in the blind, "Exotic aromatics, racy, juicy, salty. Could it be scheu?" Great job, GP!

I'm gonna give it a win for me on producer, even though I totally forgot the name "Muller-Catoir". Instead, I described the estate - in the Pfalz, famed for its wildcard varieties, especially rieslaner and scheu, and KP started making rieslaner and scheu because Julia fell in love with the varieties while interning there.

I guess it wasn't a hard guess once the variety was revealed - mainly by method of elimination since hardly any scheu enters Australia, short of the occasional Keller, and none of KP's 17' scheu got in. I think like KP, Muller-Catoir really nailed the 17' scheu trocken. Juicy, dense, spicy, and super energetic. So delicious right now, but I reckon it'll stand the test of time. — 7 years ago

Aaron Tan

9.8

Tasting this was like entering a massive cave through a narrow opening. It starts off light, almost like water, then when it all seems a little ungiving, it expands into a palate-coating monster of great depth, purity, and length. You just can't tell how deep the cave is, but know for certain that you've just stumbled upon one of the great wonders of the world, and in this case, riesling. Aptly bottled in magnums and double magnums only, because this is a wine for the ages and one for sharing.

I loved this at the VDP auctions nearly 9 months ago, and still love it now. I feel it's even more open than before, with the nose clearly showing more than my previous notes - stone fruits, chamomile, sage, aniseed, sea spray. Discounting KP's mind-bending 15' Pettenthal TBA and 17' Pettenthal GG, the 17' AdL is my wine-of-the-2018 VDP auctions, mainly because you can still afford to buy it's brilliance. If you find bottles, pounce on them! — 7 years ago

Aaron Tan

9.0

There was a time in Australian wine history where wines were named after their better-known counterparts. That said, one would expect this "Burgundy" to be Pinot Noir, but no - it's Shiraz.

I guess someone at Lindeman's thought they were stylistically similar wines. The Bin 7600 is a light shiraz sitting on ample oak. On the nose, dried sweet red fruits, cream, leather, menthol. Tannins fully resolved, medium body, insane acidity for a shiraz - I'm certain this is what kept it so fresh. The palate showed more prunes and spice (Chinese five spice), with some evident wood character. The write-up on the label suggest peppery notes, which I didn't really get. Interestingly persistent finish, driven by acidity, though not the most complex.

What an oddball this was, but one worth hunting down (especially the famed 65' "Twin Bins", which I have yet to try). For me, while I didn't exactly enjoy the combination of a light shiraz on oak richness, this was fruitful study.

NB: Drank with BM at Hunter-Gatherer Vintners. A random purchase from Langton's usually isn't a good idea, but this turned out well. The cork was really moist and crumbly, but out came a wine that was as pristine as possible for a 30 yo. A win for me! — 7 years ago

Aaron Tan

9.1

Got a taste of this some five days post-opening. Any fruit on the nose appeared to have faded, leaving behind mushroomy and leathery tones. But the palate was quite vibrant, sporting juicy red berries, peppery notes, some minerality, and a menthol-like finish. There's a touch of discernable VA, whether it's because it's been open for so long or an inherent wine character, I don't know. Regardless, it wasn't much of a distraction. An enjoyable glass but I definitely would like to drink this from a fresher bottle next time. — 7 years ago

Aaron Tan

8.9

Distillery: Hebei Sanjing
Name: Shilixiang Baijiu

Fun apparent fact - Baijiu is the most consumed spirit in the world. But gosh... How little does the Western society know of this spirit. It's so difficult to find information on these bottles that are not in Mandarin (in English basically).

This distillery has to be king of the Hebei province (right outside Beijing). Signboards and ads are plastered everywhere with this very nicely branded disillery (love the bottle).

That said, this was pretty good. Alcohol on the lower side (40% abv). Sorghum and wheat based. It's on the "sweeter" side, even on the nose. Smells a touch musky, herbal and quite smooth on the mid-palate, finishes sweet and strong, but not necessarily harsh. Still burns unlike the Shandong Baijiu, but heck... It's Baijiu. It should burn. In my mind, this has sort of a richness, but not quite like Maotai's style and density. Still learning, so forgive the botched notes. — 7 years ago

Aaron Tan

9.1

Better than the last time we had this. Still very powerful at its core, but kept in check by lots of herbs and minerals. Can't complain. — 6 years ago

Aaron Tan

9.1

My first encounter with this Moncuit and it's safe to say that the quality here is at least as good as their more famed namesake (at least for me). On a side note, does anyone know if or how Pierre and Robert are related?

This juice is plain electric. Not viciously austere like some growers these days, but definitely lean. The nose is fresh, floral, and chalky. On the palate, it is airy yet quite punchy with the citrus and mineral notes. There's a sliver of biscuit and nuts in the lingering finish. Builds with more minerality as it opens up with air. Really enjoyed this wine with dinner. Superb value! — 6 years ago

Aaron Tan

9.7

I've said this time and again - I love Amelie's wines, but I guess it's time to stop... since Nicolas has now joined the estate. What a dream team! Amelie's Rousseau-like touch on the wines, with Nicolas' DRC-emboldened viticulture skills. I love Berthaut-Gerbet!

The 2015 Clos Vougeat is the first vintage of this wine. Got this straight from the domaine and was planning to keep it around a little longer, but I got tempted. Plus I wanted to share my love for Berthaut-Gerbet with a good friend.

Sure it's practically murder, but gawd, it's so pleasurable. The bouquet was filled with red and dark berries, rose and sweet spice. Palate's so rich, yet energetic. Oak, seamless. Texture, supple. Finish, endless with an underlying minerality. The wine was just vibrating with energy. A fine and pure example of CV. So glad this showed so well, given how lots of 15' red Burgs have just shut right down. — 7 years ago

Aaron Tan

9.1

Gorgeous, but trumped by the other whole bunch pino on the table (from Macedon, Aus). To me, it feels like an incomplete wine but BM said it just needs time. Smells and taste like a fresh ferment. Nose was floral, bunchy, brimming with juicy red fruits, and also reminded me of jujubee tea. The palate was so fresh and energetic, finish made me think of cincau/grass jelly. Looked at it over 3 days, even more floral and developed a spiciness even. Was hoping for that mineral kick. Still looks like a fresh ferment to me, but an awesome one! — 7 years ago

Aaron Tan

9.2

Red and black fruits, floral, spice, and whole bunch tang (herbs, smoke). Touched by oak for sure, but almost invisible. Snappy tannins and an impressive finish. Definitely a wine to look out for.

Few things to note:

- This was the better whole bunch Pinot on the table. Could be the extra year or perhaps more oak in the vinification - the wine looks more complete that Nicolas'.
- V16 was a warm year and I think this worked to the advantage of Cobaw Ridge's vineyard. It's typically cooler than Bindi's, which didn't exactly nail the vintage imo. I have found some of Cobaw Ridge's wines too green in the past (especially their popular Lagrein), but this was spot on.
- Picture taken from Wine and Country, which is an awesome shop in Daylesford btw! — 7 years ago

Aaron Tan

9.4

Drank beautifully. So glad we didn't decant it as the evolution was rather intriguing. Straight out of the bottle, petrol and grapefruit dominated the nose. A rather honeyed mid-palate stood out like a sore thumb, but the precision and length undeniable. At this point I had concerns with the bottle's storage, but as the night progressed, the wine started sorting itself out.

Impeccable harmony. The nose started developing that chamomile note that I so love in older Rieslings. Slate, layers of fruit ranging from lime to peaches, petrol, and mint. The palate - super mineral, hay, candied lemon, apricot, honey (not disjointed anymore). Laser precision, with a dry long finish.

Notably, this looks a bit more developed than the 08' CFE drank about 6 months ago. Don't think that should be the case, despite how delicious the wine was - so I think this bottle's provenance may have not been as pristine. — 7 years ago

Aaron Tan

9.7

French Manobi rice, grown in Carmague, brewed in Japan - part of the Kuheiji's projects in France (the other being a winery in Morey-Saint-Denis). Weighty, but mind-blowingly elegant. Floral, herbaceous, with an exotic fruit profile, and a mineral finish. So good, impossible not to empty.

NB: Taking this notes straight from my IG. After the Aramasa Cosmos, I would have never thought I'd drink another saké that could trump it within the span of a week. To be frank, I've got mixed feelings about Kuheiji - sometimes their saké's are too rich for me, but at times they are truly out of this world, like the one right here. Ranks among the best saké's I've tasted. Thanks to JS for bringing this rare bird back from Japan. — 7 years ago

Aaron Tan

Madeirised, with plenty of acid. From the same case as the stellar 64' opened a week later. First and only bad bottle in the batch according to G. — 6 years ago

Aaron Tan

9.2

Safe to say we were committing infanticide in drinking this. Dark purple right to the rim and still unyielding in it's massive structure, the wine hardly even developed over the course of our 5-hour lunch. The nose opens with sweet almost-candied blackcurrants, tobacco leaves, and plenty of fresh herbs. It comes off as almost green, courtesy of the Cabernet Franc, which is really positive in this wine's case as it helps balance out the brooding fruit. The palate is dense and mouth-filling, with plush carpet-like tannins, and vibrant acidity. Finishes long, peppery, and a little gravelly. It's quite mind-boggling how much was packed into this wine without compromising on alcohol levels. While it's no blockbuster Lafleur, there's a sense of purity and old-school Bordeaux elegance that I really appreciate here. — 6 years ago

Aaron Tan

9.5

A stellar expression of chardonnay. The density, length, and energy reminded me of a great Chablis!

Lemons, sea spray, flint, hay, like having electricity running over your tongue. Such a deep minerality. Needs lots of air to flesh out some fruit richness. What a beautiful wine - if only it was easier to come by these days. — 7 years ago

Aaron Tan

9.3

This was my favourite in a very interesting blind tasting involving 17' rieslings from 4 different German regions - Nahe, Rheinhessen, Rheingau, and Pfalz. The wines were hauntingly similar at the start, but started to reveal themselves when left to their own devices. The tasting reinforced my belief that German rieslings best show their terrior aged or post-ferment, unsulphured and straight from the tank/barrel.

Regardless, I kept coming back to this wine. It was perhaps the most open of the lot. I guess the vineyard does help here, given the typical opulence of Goldloch - something I picked up while helping Caroline at Diel. The nose definitely shows some ripeness, with apricots and quince dominating, but pulled back with aromas of fresh herbs. The palate's fleshy and salty, with some spicy intrigue, oily texture, and a driven acidity. It's so drinkable at the moment.

NB: I think I need to pay a little more attention to JB Schafer after this. I gotta admit, I might have gravitated towards the Wagner-Stempel if it wasn't a blind. JB Schafer doesn't have the rep yet, espeically given how little their kabi sold for in the last VDP auctions, but I reckon riesling drinkers will be caught off guard in the future if this winery continues in this trajectory. — 7 years ago

Aaron Tan

9.3

So tightly wound, but I loved it. Sexy bouquet - floral, red currant, herbs. Palate had a mineral spine, a real energy to the wine. It isn't showing it's all at the moment but the density, length, and texture just screams potential greatness. A Brunello I would drink anyday but probably needs another 10 years. — 7 years ago

Aaron Tan

9.3

Been a fan of this cuvee since it's inception. To me, this is about as close as Aussie riesling gets to its German counterpart. Neither a good or bad thing, but I love that link between two countries I adore in this wine. That said, this was one of the best Aussie rieslings I've had all year.

German inspired methods on Western Australian fruit. From Frankland Estate's website:

All riesling grapes are harvested as cool as possible and pressed immediately, slow press cycles allow for soft and long extraction. Blocks and picks are kept separate and some juice from most blocks is fermented in barrel format for interest and comparison purposes. Picking decisions are made on ripeness and fruitfulness, with the main aim of working with natural balance yet intentionally look for greater ripeness with this wine and as a result greater degree of phenolic influence and texture. Juice is sent to tank to settle overnight (without enzyme or any additions). A cloudy juice is run to a combination of 1000ltr and 500ltr barrels. Fermentation is spontaneous and temperature controlled to some degree but temperature range is generally higher than tank fermentations. Post fermentation barrels are topped and left un-sulphured through to spring time quite often if residual sugars are high fermentation will be left to start again in spring as juice warms. Sulphur will be introduced when a decision is made on the vitality/fruitfulness of the wine and residual sugar is seen to be in balanced with the wine. Wine was left in barrel for 10 months (January).

The resulting wine is textural, spicy, and generous. Doesn't quite have the extract of German rieslings, but there's length, balance, and most importantly, it's uniquely its own wine. I feel that the provenance of the fruit shines through all that winemaking - that crunchy fruit-first with more green apple/citrus than stone fruits, steeliness, and light whiff of smoke/petrol. It's also remarkably clean for a barrel-treated wine (say compared to Koehler-Ruprecht or JB Becker). Enough with the rant because the takeaway is that it's delicious! — 7 years ago