Butterscotch, creme brulee, burnt rope, kerosene on the nose. For me this smells a little like a aged Clare Riesling but with background oaky notes. 13 years old now this wine is taut, super high in acid and flavoursome. It disjointed though and probably was never whole and won’t be. For $30 it was a good purchase at auction. Would I buy again? Hmmm
Butterscotch, creme brulee, burnt rope, kerosene on the nose. For me this smells a little like a aged Clare Riesling but with background oaky notes. 13 years old now this wine is taut, super high in acid and flavoursome. It disjointed though and probably was never whole and won’t be. For $30 it was a good purchase at auction. Would I buy again? Hmmm
Jul 28th, 2020
Cellartime has forced the oak to integrate, giving way to candied citrusfruit, crème brulee, vanilla and spice. Drinking perfectly right now.
Cellartime has forced the oak to integrate, giving way to candied citrusfruit, crème brulee, vanilla and spice. Drinking perfectly right now.
Apr 17th, 2016Feels like a cool-climate Chardonnay to me. Racy, sleek, mineral-driven. Apple-sauce, white flowers, citrus juice, chalk, gooseberry, hints of butter and bread crust too. Jancis says it resembles a Sauvignon, and I totally understand that. Generous dosage of oak is slightly distracting my attention.
Feels like a cool-climate Chardonnay to me. Racy, sleek, mineral-driven. Apple-sauce, white flowers, citrus juice, chalk, gooseberry, hints of butter and bread crust too. Jancis says it resembles a Sauvignon, and I totally understand that. Generous dosage of oak is slightly distracting my attention.
Jun 24th, 2014
Yarra Valley, Port Phillip, Victoria, Australia
