The Auswine Forum

Rossco wrote: ↑Sun May 10, 2026 4:13 pm My Notes for an event back at the end of March

Theme was Burgundy Varieties from anywhere

I will predicate these notes by stating I was having a very off palate day, especially surrounding the reds. Most of the other members thought the wines were fine, so it was a ‘me’ issue.

All wines served blind

Wine # 1 (Waiting wine) – 2005 Arras EJ Carr Late Disgorged Sparkling
Deep yellow gold colour, still has a brightness and shine to it, though it does look older.
Nose has lots of milky, cheesy solids in it, parmesan rind and some waxiness.
Lots of orange fruits in here, sweet citrus type thing. It's missing that chalky/Talc mineral that I get in champagne, so I'm not there, I think this is an Arras Grand Vintage (2006) as it feels older and there is this nutty oak character in there that’s just wonderful. It’s quite a complex and intriguing wine as there is some initial acid on the front palate, citrus/fruits in the mid, and that cashew nutty oak at the end. Length is quite something, and there is a weight to the mouthfeel, but I really want that acidity to run all through the palate. This is a beautiful Australian wine that is world class, even if its not champagne; wowee.


Wine # 2 – 2022 Neudorf Home Block Moutere Chardonnay
Light, straw colour. Not yellow but straw, tinge of green in the core and a white rim. Nose has some flinty stone fruit, match stick; smells very new world. So this is one of those confusing wines where the nose smells new world, yet on the palate its old world. Beautiful stone fruits, white peach, touch of tropical fruit, green papaya, cinnamon and a hint of fennel stalk. Could be a Meursault, could be new world…. I choose incorrectly.
Length and balance of this wine is very impressive, touch too much acid, but that’s because its so young. Needs time to flesh out and find its feet, probably a touch to thin currently but is a great wine. Time will be very kind, buy with confidence open again in 5 to see where its at, but my suspicion is closer to 10. Amazing to see what NZ is going at the moment.


Wine # 3 – 2014 Leeuwin Estate Art Series Chardonnay
Good light yellow colour, similar to the previous wine and has a tinge of green in there too. Still bright and shiny but probably a slightly deeper colour to the previous.
Yellow peach nose, very ripe peach fruit dominate the nose. Some quite spicy oak in there but the aniseed/Liquorice and fennel is really something. The length and fruit weight of this wine is truly something spectacular, very few new world chardonnay’s are able to match this. Creamy vanilla oak, some baking spices in there too, acid is right that sweet spot where it tames the oak, retains balance yet lets those very powerful fruits shine…grapefruit type acid, runs throughout the wine; front to back. Fruit is GC quality easily, so powerful, elegant and prominent. There is some grippy tannin, cant pick if its fruit tannin or oak… flip a coin and think its oak. Length for days…. Still so young despite being 12 years old. Has another 15 easily. Buy, drink or cellar – whatever you do, make sure to try one of these wines at least once. Has to be one of the best Australian chardonnays for the money, truly world beating. QPR off the chart all things considered


Wine # 4 – 2002 Rene Engel Echezeaux Grand Cru
I found this faulty. Too much Ox for me and some wet cardboard. I tipped out,
Others drank and found it ok.


Wine # 5 - 2008 Armand Rousseau Clos des Ruchottes (Monopole) Chambertin Grand Cru
Slight bricking and a bit of blurriness. Still a good colour, a red cherry leading to darker cherry. Nose has lots of Chinese 5 spice, mushrooms and earthy characters. Damp earth / forest floor type thing. Complexity and this is a stunning thing to smell. Definitely French, and smells expensive.
On the palate the first thing that is immediately noticeable is the superfine tannin. Dry, dusty and mouth coating. Stunning red cherry fruit, redcurrants, lavender and other purple florals. Grand Cru level fruit purity and power, but not overpowering or dominant, as this is a super delicate and feminine wine. The perfume leaping out of the glass is extraordinary. So fragrant, so floral and it shows in the wine as well. More of that 5 spice at the end just rounds off a stunning wine. Some umami/seaweed and more earthy mushrooms at the end. Holey moly it’s a Rousseau…..
Wowee. Wine moment… super special and once in a lifetime type thing. I cant afford it and the generosity from these nights always astounds me.


Wine # 6 – 2005 Domaine Marquis D’Angerville Volnay Champans 1er cru
Slightly corked, but more bretty, maybe some TCA. All tannin, no fruit. I tipped out
Again others thought ok. I disagreed


Wine # 7 -2009 Domaine Patrick Landanger de la Pousse d’Or Volnay 1er Cru Clos d’Audignac
Faulty - Ox
Tipped out - others agreed this time


Wine # 8 – 2012 Giaconda Pinot Noir (Yarra Valley & Beechworth)
Nice colour, however you can see the age. Red Cherry with a slight blur/brick.
Nose has some green tomato leaf, tomato stalks and capsicum.
Palate has a massive amount of tannin… like a smack in the mouth type tannin. And that’s where it all ended. Nothing else, no fruit, not spice, no nothing. Just acid and tannin. I think TCA – tipped out.
Again others thought it drinkable – I didn’t (its at this point of the evening, im starting to think my palate was stuffed)


Wine # 9 - Thibault Liger-Belair Corton Grand Cru ‘Les Renardes’
Colour is a lovely deep red. Looks young and still has that youthful shine to it.
Nose is terrible. Lots of smoke, ash and burnt rubber. Palate the same, burnt rubber and ash. Tipped out.


Wine # 10 - 2005 Faiveley Corton Clos Des Cortons Faively Grand Cru
Deeper Red and again looks young (under 10 years old). Brightness to the dark cherry red colour. Nose has some redcurrants, pomegranate and red cherry notes, nice red florals.
Palate has some mouth puckering tannin, they are so dominant, so intense but im really enjoying them. Self confessed tanninwhore here, so im enjoying the texture and experience, but I can see others will find it a tough slog. This is like getting slapped in the face by Mike Tyson….. Mike Tyson Tannin , makes you sit up and take notice. Acid is kind of spikey and jutting out, its not in line with the rest of the wine, and its causing it to be unbalanced. The fruit is taking a bit of a backseat at this point in time, while the fruit is lovey and on that early season strawberry/ red cherry spectrum, the tannin dominating and the acid just not integrated (almost go as far to say unpleasant). Not sure if time will be kind (its been 20 years already), if this is all its going to be, or if this will be a superstar in a few years. My issue is the current price isn’t worth the punt on taking that chance. It’s a great wine, but will it come together? Unknown
Back label proudly states it’s the most important vineyard estate of Burgundy; quite the claim.


Wine # 11 - 2008 Domaine Ponsot Morey Saint Denis 1er Cru Cuvee des Alouettes
Very light red, clear as a bell and looks light bodied….. almost rose like. Nose is quite different as well. Asparagus and some sulphur/ammonia (I called it cat’s pee), decaying roses and autumn leaves on the nose. Its not a bad nose, just quite different. Fruit is a weird experience. It’s a sour type of fruit, without being green. Sour Strawberry, cranberry and almost a grapefruit type acidity. Has some stalks in there, and super light bodied, good intensity, good length, just doesn’t quite do it for me or hit the heights I want.


Wine # 12 – 2011 Domaine Henri Gouges Nuits St Georges 1er Cru Les Saint George
Lovely red cherry colour, clear and super bright. Sticking your nose in the glass reveals this lovely peacocks tail of florals. Roses, lavender, violets and a touch of earth. There is a very sight stalky note in there, but its so well handled adds complexity and intrigue.
There is a stony minerality vein running through the wine, with some nice silky & soft tannin. Beautiful red cherry fruit, redcurrants and more of those earthy notes. I really like the savouriness of this wine, its dry and floral all at the same time. Beautiful weight, balance and length. I really enjoyed this – Peacocks Tail of aromas still going – in a great place.


Wine # 13 (Backup)- 2019 Rippon Tinker’s Field Lake Wanaka Central Otago (Pinot)
No bricking or blurring, ruby red in colour has a darker core than the other wines of the night. Nose has a big hit of immediate spice, cloves, black tea and a bit of pepper too. You can smell the acid in here… or is that the alcohol? – Not enough heat for alcohol though. Fruit smells new world and young. Has lots of young black cherry and darker berries, hint of graphite/charcoal, and some furry tannin. Acid too imposing in its current form, with time the fruit will calm it down, the wine feels new world. Length is a touch short, its good without being great. Leaves you wanting more complexity as it’s a bit simple right now. I think time will be kind.


Wine # 14 – 1971 d’Arenberg Vintage Port (McLaren Vale)
Brown / Khaki in colour but still holding that slightest hint of red in there. Looks old, but its very clear. What a beautiful colour. Nose has some soft fruits in there, slight aniseed / liquorice notes, some citrus peel with a slight coffee/mocha feel.
The balance and integration of the spirit is absolutely perfect, it really sits nicely and is holding everything together, it’s a very neutral spirit, no almond at all. The silky texture and silky weight of the wine is stunning, liquid gold. The smallest hint of pepper spice, some blackberry and boysenberry fruit in there and plum. More mocha and milk chocolate but it feels like an old wine. 60’s or 70’s, wouldn’t surprise me if it was even older. Its Australian, its too fruit forward and spirit to clean not to be. Just holding on, I feel past its peak but a beautiful expression nonetheless. Drink now

Always a wonderful night when Armand makes an appearance

I’ve got 8 bottles of that Faively from 2001- I’ve scribbled a 2040 window opening for drinking . Crazy!

I don’t think they as heavily extracted in their new style.

2016 Levantine Hill Samantha’s Paddock Mélange Traditionnel (left bank BDX blend).

Opened quite primary initially with red berry compote and some emerging cedar. Improved significantly with air after a 90 min decant, becoming more savoury and structured over the evening. Red earth, pencil shavings and spice started to emerge, with fine tannin and good length carrying through the back palate. Oak feels high quality and increasingly integrated. Still youthful but entering a very enjoyable phase where fruit, structure and secondary character are beginning to align.

Cheers, Ed

Thanks for the note on this.
Picked up 3 each of the 2016 and 2018 vintage. Will be good to line up against Yeringberg Cabernets, MM Quintet and YY No. 1.
Cheers Craig

JamieAdelaide wrote: ↑Mon May 11, 2026 6:11 pm

Rossco wrote: ↑Sun May 10, 2026 4:13 pm

Wine # 10 - 2005 Faiveley Corton Clos Des Cortons Faively Grand Cru
Deeper Red and again looks young (under 10 years old). Brightness to the dark cherry red colour. Nose has some redcurrants, pomegranate and red cherry notes, nice red florals.
Palate has some mouth puckering tannin, they are so dominant, so intense but im really enjoying them. Self confessed tanninwhore here, so im enjoying the texture and experience, but I can see others will find it a tough slog. This is like getting slapped in the face by Mike Tyson….. Mike Tyson Tannin , makes you sit up and take notice. Acid is kind of spikey and jutting out, its not in line with the rest of the wine, and its causing it to be unbalanced. The fruit is taking a bit of a backseat at this point in time, while the fruit is lovey and on that early season strawberry/ red cherry spectrum, the tannin dominating and the acid just not integrated (almost go as far to say unpleasant). Not sure if time will be kind (its been 20 years already), if this is all its going to be, or if this will be a superstar in a few years. My issue is the current price isn’t worth the punt on taking that chance. It’s a great wine, but will it come together? Unknown
Back label proudly states it’s the most important vineyard estate of Burgundy; quite the claim.

I’ve got 8 bottles of that Faively from 2001- I’ve scribbled a 2040 window opening for drinking . Crazy!

I don’t think they as heavily extracted in their new style.

It was a beast, and 2040 is probably right based on this 2005. Felt like it would either never come around, or it needs another 10-20 years. I couldn't decide

Another wine event held last month

Theme was "French Open" ie anything from France

All wines served blind

Wine # 1 (starter) - 2014 Thomas Morey Chassagne-Montrachet Les Chenvottes
A very nice gold yellow colour, lightening out around the edges and rim. Nose is pure stone fruits. White and yellow peaches, cinnamon spice and clove, subtle woody notes with vanilla as mixed in. Speaks of place….. The mouthfeel is very phenolic and grippy. Its not tannin grip, I think its grape seed tannin. This is a very textural wine, its got weight and a silkiness, and that fruit is powerful and balanced. I made a comment that this is too good to be a starter and should have been in the normal lineup such is the quality, Fruit still on the yellow and white peach spectrum, lovely
spring orchard florals and white flowers, maybe a bit of honeysuckle as well. Perfect acid that feels natural and unforced. Again oak is sitting in the background doing its thing and letting that GC quality fruit shine – ripeness spot on. I love this as it shows the vineyard perfectly in all is glory, very skilled winemaker not interfering. Buy all of them and easily has another 5+ - no premox at all here either.


(we are doing something a bit different this round; a sparkling comparison – one
member in one glass and another member the other)

Wine # 2.1 (Left Glass) – NV Champagne Ulysse Collin Les Confers Blanc de Blancs
What a nice happy colour, Hay gold is the best description. Not yellow, has a lighter/whiter look to it than that. Green and red apples on the nose, you can smell the chalk with a bit of grapefruit (acidity) in there too. This is always a hard one to pick, as its showing some age but I choose NV. The fruit is really well judged, it is still that greed and red apple type, and that chalky talc mineral still there, acid holding the wine together running full length of the palate. Ultra fine mousse, tiny pillow like bubbles burst in your mouth, I wonder if this has seen some oak somewhere? Has
the slights vanilla oak character on the palate. Length is just ok, and I guess Blanc De Blanc, with that lemon and grapefruit acid. Well-made wine


Wine # 2.2 (Right Glass) – 2008 Bollinger La Grande Annee
Much deeper gold in the glass, all the way from the core to the rim. Looks quite old. Nose has some autolysis, bruised apple, and a touch of vegemite yeast character… salty, yeasty and briny. On the palate the richness of the fruit really hits you. That roundness of red pinot like fruits dominate. There is a touch of smoke in there but not in a bad way, this is quite oaky with a strawberries and cream type richness and a
touch of red apple and vanilla. More baked bread on the palate, length and weight are astounding. Has to be a vintage from a big house, I guess 2004. Wow this is a good wine, the mousse so fine, delicate and balanced. Wine moment however I wonder how long it will hold for. Crack one and find out, you wont be disappointed. Clear winner of the bracket

Wine # 3 – 2017 Anne Boisson Meursault
Yellow hay type colour, whitening around the edge and rim and even a tinge of green at the rim. Interesting colour as it has a shine and sparkle to it. There is an explosion of Aromas leaping out of the glass. Stone fruits, citrus orchard fruits, flint, green mango and green tropical fruit, fennel, wild herbs and some woody/oak notes. Jebus that’s a nosefull…..With the fennel it always takes me to Meursault, so that’s what I choose. Palate
almost fulfills what the nose promises, green papaya fruit, white peach and more of those wild herbs/fennel, I really love the texture here, kind of silky, kind of grippy, it’s a half half. Very good balance, acid and oak allowing the fruit to stand out, length is nice, probably want a bit more… and a bit more fruit power. However time should reward patient cellaring, not sure of price, so it could be a really good buy.


Wine # 4 – 2009 Domaine De L’Arlot Nuits Saint Georges 1er Cru Clos Des Forets Saint Georges
This looks like an aged red in the glass. Bit of blurriness, bit of bricking however a good cherry red colour. Nose has some vosnee type spice, sous bois, mushrooms, forest floor and umami/seaweed characters. On the palate its super dry, very savoury and tannic. Bone dry, like drinking a desert.
Dry and dusty tannin, feels 20+ years old. Fruit has faded although there is still some strawberries and redcurrants in there, just now taking a back seat. Fully integrated oak and acid, with those huge tannins now taking command. Some slight wet earth, pine forest and mushrooms still lingering. One of those wines there the nose is better than the palate, however nice length and a good wine.


Wine # 5 – 2002 Domaine Armand Rousseau Clos de la Roche Grand Cru
Brick red again similar the previous wine, but a bit blurry. Again looks to have some age on it judging by whats in the glass. Nose is just so pretty, lots of strawberry, rose florals, potpourri, delicate nose and just extraordinary. We are in for a real treat here, one of those rare wines you can smell all night and never get bored. On the palate the fruit is more on the red raspberry side, has some of that forest floor and wet earth complexity but it’s the fruit that really steals the show. Its so powerful, so perfectly ripe and commanding, can only be GC from a top producer. Grainy oak tannin adds another dimension to the wine, this is super complex and you can never really take it all in at once. It requires thought, analysis and quiet reflection. Absolute superstar wine, peak wine drinking experience. Wine moment and this is why people fall in love with Burgundy…. I cannot afford it, and the generosity of the members never ceases to amaze me. Contender for wine of the year – these notes don’t do it justice.


Wine # 6 - 2004 Roger Sabon Le Secret des Sabon Chateauneuf du Pape
Deep dark red, dark purple core that doesn’t let up. We are not in burgundy anymore toto. Nose has some offputting Ox, but others don’t seem to mind. Im more sensitive to ox so I understand. I pick this as northern Rhone just on the nose, has a tawny/fortified character on the nose, a tawny fruit sweetness and spirit type alcohol heat. Cant get over the alcohol heat on the nose, just so off-putting…. And burns the nostrils.
Trouble is on the palate this has some absolutely beautiful and pretty blue plums, blueberries and lavender characters. I can see how good that fruit is, but its ruined by that alcohol heat. It burns the back of the throat like taking a shot of cheap tequila. Ruins those very pretty fruits which is a shame. Ox still on the palate, and that’s where it ends for me.


Wine # 7 - 2009 Chateau Clerc Milon (Pauillac) Grand Cru Classe
Deep dark purple in the glass, dark core, dark rim – impenetrable colour, still has a gloss to it, silky gloss. Nose has pencil shavings and woody oak nose. Blackberries, blackcurrants, and purple plums. On the palate you are warmly welcomed by those dry and dusty tannin. They are
prominent and large and absolutely swallow that fruit. Not ruin it, they do complement them but also are a bit overpowering at this stage. They kind of have to as those Blue & Black fruits are powerful and ripe; good quality. Cigar Box oak, more pencil shavings, It’s a nice medium bodied wine that also has weight to it, length and texture. Its quite chewy because of those tannins, slightly unbalanced however, time will be very kind. This will last another 10+ years with ease.


Wine # 8 – 2006 Chateau Leoville Barton
Deep Dark purple, almost a black core. Light cannot penetrate this wine… its like a black hole, just sucks up light for the fun of it. Nose has lots of blackberries and cedar, cassis and blue plums. More cigar box nose with some iron filings, metal welding smell about it. Very interesting.
Palate has more of those ferrous notes, iron minerals and lead pencil. Again oak is quite prominent, with some road dust in there too. Its missing the fruit on the palate, nose has it, but I cant see it on the palate, its just a little dull/lacking fruit to be a superstar. Nice length, but as the wine evolves in the glass the tannin is becoming more and more austere.


Wine # 8 – 2004 Chateau Leoville Las Cases
Another deep and dark purple wine, however not as dark as the previous one. This has a slightly lighter rim…. But only just.
Very pretty purple florals leap out of the glass. Violets especially, but also some purple potpourri. There is graphite on the nose, sandalwood, vanilla and wet stone, cigar box, and some aniseed type thing as well as maybe some dried Seville orange peel. There is a tiny hint of tomato leaf (not green) and adds to the wine. On the palate the thing that you notice first is the intensity. Intense fruit, intense tannin and mouthfeel. Grainy tannin is very well integrated, but those fruits are really the star, Purple berries, blackberry, blackcurrant, blueberries, plums and that cedar oak too. Pencil shavings with some dried herb notes…. Oregano maybe? This is elegant with a length that just doesn’t stop. Astonishing wine, best Bordeaux of the night… second-best wine of the night. Buy everything it will hold for another 20+ years cork permitting.


Wine # 9 – 2000 Delaforce Vintage Port
Colour of this is quite something. Its very red, pinot red type colour. It looks brighter cherry red and clearer than the fortified from Australia, so purely on the colour im going Old World/Portuguese. Has that dirty Portuguese spirit too, its definitely not a neutral spirit, and sits on top of
the wine. Not integrated and its kind of spiky, not hot though. There is a sultana grape sweetness in there, and acid is very high. Nice mouthfeel, medium body and some silkiness in there. Some darker cherry and a very slight purple fruit profile, quite herb, with some violet florals in there. Still so very young and has good length. It’s a nice wine without being great. At this stage its unbalanced, has the structure to live another 50 years. It will outlive me. I would love to see this in another 20 years, I think it has the potential to be one of those quiet achievers.

Wonderful night

Wine night held this week (and all my notes are now up to date!)

Sicily vs Tuscany – Anything from these two regions

All wines served blind

Wine # 1 (Starter) – 2014 Cantina Del Signore ‘Mecco’ Sparkling Nebbiolo
Copper Rose blush in colour, this looks fantastic in the glass. Has that Light strawberry with a yellow peach type of mix. Light copper. Nose has that x factor about it and how you want to start the night. Strawberry, white pepper, chalky/talc and white stone minerals. What a lovely nose. Palate is perfectly balanced, it’s the thing that you notice straight away. Acid is subtle (and in the background), mousse is light fluffy and delicate, then those fruits come swaggering in. Red Apple, strawberry and more of that white pepper spice. It feels older though, it feels like its exactly where it wants to be, refined and elegant. You could easily mistake this for an aged Vintage Rose from a big house. The sweetness of the red fruits is a revelation, love the fruit profile here, oak not noticeable this has a finesse about it. Astonishing wine and a perfect example that the Cantina Del Signore can age so gracefully. Zero dosage was a very big surprise. While it is dry, the fruit sweetness confused me and I thought 3-4 grams. Doenst matter, beautiful wine.


Wine # 2 - 2015 SRC Rivaggi (Etna)
Colour is a darker red, some bricking and blurring starting to creep in. No browning though. Deep dark red core, red rim. Nose has an immediate Burgundian feel to it, wet earth, forest floor and umami. Its quite nice to smell, although there is a slight VA lift in there too. Not bad, doesn’t spoil the wine but its there. The length is nice, has some Juby red fruits in there. Red rope liquorice, redcurrants, raspberries as well. Nice hint of wild fennel, aniseed and more of that wet pine forest earth. I actually like this wine, the 20% grenache gives it this lift and complexity im looking for, that sweet candied red fruit raspberry compote type thing. Its my first every SRC that hasn’t been faulty and hasn’t been tipped out.
Some of the faultiest wines I have come across, but this is not one of them, and its really good. I would never buy it, im not a high stakes gambler.


Wine # 3 – 2010 Jacopo Biondi Santi ‘Greppo’ Brunello di Montalcino
Similar colour to the previous wine dark black cherry core, but there is no bricking, no blurring. Nice colour and looks to have a bit of age on it… im guessing 10+ years. Nose has a very nice regional herb to it, maybe some dried herb, there is oak in there, but not pencil shaving/cigar oak, and I don’t see any cabernet or super Tuscan style things in here. Lots of red and black cherry fruit on the nose, its quite a nice thing to smell and im in Tuscany and 100% Sangiovese. The palate is a little dull though, its lacking that fruit power, this has very high acid and some serious dry and
dusty tannin, however at this stage of its life, the fruit simply isn’t upto it and is being overwhelmed. IS it in a dumb phase? Its just ok, its not faulty or a bad wine, but it leaves you wanting more. More fruit, more power.. still a really nice herb in there, dried oregano maybe. Disappointing for what it is, I have had much better versions of this exact wine & vintage… bottle variation im putting it down to. Cork was immaculate! Tiny purple
disk.


Wine # 4 - 2010 Conti Constanti Brunello di Montalcino
Faulty, Oxidised and VA. Tipped out, half of the group did the same, the other half found it ‘drinkable’ I disagreed. Hard, raw oak and ox is all I got….blah. Have had a few aged oxidised Conti's now. I won't be buying any in the future


Wine # 5 - 2016 Buscemi Tartaraci (Etna)
Another wine that is a red purple, but more red. New world Grenache like colour is the best description. Also another wine with a huge VA nose. You can smell the acid in, lots of menthol and medicinal cherry (cough syrup) on the nose. Its different to all the others, but I cant say its that enjoyable. Palate is flat and severely lacking. I think there is TCA in here, but not a wet cardboard type, just one that strips the fruit. There
is herbs and more of that cherry medicine with some raspberry as well but its not pleasant. I tipped out. Disappointing and one other agreed, the rest found it drinkable, regardless its not what the winemaker intended.


Wine # 6 – 2012 Il Poggione Brunello di Montalcino
Super, super dark black cherry colour. Its so dense it looks like a Barossa shiraz. Lots of raw oak on the nose. Cigar box, pencil shavings ect, and I think it’s a super Tuscan based on the nose and the level of oak. Some & purple fruits on the nose but drowned out by the vanilla spice and oak. Palate has a similar feel to it, lots of oak tannin, heavily extracted and raw oak. Very powerful wine, high acid and high tannin, feels astonishingly young… like a 2020 or something- oak and Sangiovese can do that though. Fruit not up to the task as yet, but its one of those wines I actually feel will come together. Once the oak calms down and that acid integrates into the wine more, the fruits will rise up. This has all the bones of a magnificent wine, just not yet.


Wine # 7 - 2004 Poggio Scalette Il Carbonaione (Tuscany)
Inky black core, red rim. Some very slight Ox on the nose, but not off-putting and I deal with it. Mocha, coffee grounds, with some dark blackberry and blackcurrants. Has some older oak aged characters on the nose too. Does look older in the glass, but no blurring… maybe a hint of brown starting to creep in, so 10-15 year bracket? On the palate there is that old oak character as well, medium-full bodied and a silky richness from that oak. Hint of dark chocolate and the oak has integrated beautifully. Nice balance, nice length. More black and purple fruits and very nice subtle acid.
Some think its too much oak, but I disagreed. This had way less than the Il Poggione and wasn’t as raw either. I wouldn’t want to have had this as a young wine, it would have been massive, but I am really enjoying this wine in its current form. Still I wouldn’t buy it, not my style but I appreciate it for what it is.


Wine # 8 – 2019 Passopisciaro Contrada ‘S’ (Etna)
Microbial fault and oxidised. Terrible and tipped out. For a wine so young and so faulty, there is really no excuse.
Passopisciaro is such a variable producer. When they are good, they are magnificent, but again I have had a fair few absolute rubbish wines,
this being one of them. I don't buy this producer anymore either.


Wine # 9 (Backup) – 2023 Tenuta Terre Nere ‘Santo Spirito’ Etna Rosso
Now this is a stunning colour. Bright ruby red, bright cherry red, clear and translucent. Has a shine to it, just happy to be here type thing. What a stunner. Nose is just as good too, it does not disappoint and is probably the most floral, most fruit driven wine of the night. Im super excited for this and one of those wines that just makes you happy…. Its why I got into wine. Red Rose florals, wild fennel and herbs, red rope liquorice, raspberry puree, rose potpourri, so elegant and refined. Smells a bit like a new world grenache raised in amphora (Yangarra Ovitelli type thing), I can see people mistaking it for a new world cool climate pinot as well.
Such a pretty wine, there is some spicy white pepper, acid perfect, and fruit perfectly ripe, so juicy and Juby, like raspberry juby fruit. Beautiful grainy tannin, length goes on and on. This drinks so well now, but will age very nicely over the next 5 years
easily. I must hunt this out, I must buy it. Amazing wine… stunning and apart from Calabretta probably my equal favourite etna producer. Wine of the night easily, and my favourite style. Fruit driven, purity, low oak and minerality. WOWEE


Wine # 10 – 2002 Stanton & Killeen Vintage Fortified
Man would you look at that colour! Deep dark purple, almost black… dense core and only just slightly lighter at the rim, but not by much. It’s a beautiful wine to look at, glossy, shiny and inky; impenetrable. The nose on this is really something, its so floral and so fruit driven, it’s a joy. Completely different to the previous wine, this has lots of blackberry and blackcurrant fruit, but there is this wonderful lift of lavender
perfume leaping out of the glass. Some red earth characters, aniseed, mocha, dark chocolate and more purple/plummy fruit.
In the mouth you can taste how young it is, the spirit and alcohol not integrated yet, and jutting out. Not hot or spiky at all, just a bit unbalanced in its ‘youth’. Super fruit driven, the silkiness and length of this wine is stunning. Its has the mouthfeel that just coats the palate. There is a cool mint / mentos / spearmint character too, add a cold icy character to the wine…what a wonderful experience. More blackberry and currants some rosemary herb and that lavender air, like walking through a lavender farm.
Fruit has so much power, the wine has unnatural length and texture, refinement and elegance. It defied a Vintage Port from Rutherglen, those Portuguese varietals in there, especially the touriga, stunning. Beautiful wine, will buy more. It’s a shame people don’t drink more of these national
treasures and wineries are not making as much. They are really amazing, criminally underpriced and will last 50 years.

Eye opening night, wonderful and educational all at the same time.

Not sure when my next event is, i think a few months away due to work commitments. *Sigh*

2010 Petaluma Coonawarra (cab/ merlot), decanted an hour but should have been 3...
A bit thin initially but nice aromatics and palate which just evolved. After 3 hours was stunning (more or less just as the bottle was finished), linear, pure, sweet fruit - only 1 left. Hope the Petaluma Evans vineyard 2021 (just ordered a dozen) is just as good.

Very nice prior week or so of wines in Adelaide and the Barossa.

Ian off the forum likes Hermitage so cracked few for his visit.

Yann Chave Hermitage 2010- round, meaty plenty in the tank and excellent.

Chave Hermitage 2013- Brilliant aromas and nervously at the start of a long window.

Thierry Allemend Cornas Chaillot 2012- Beguiling aromas, finesse and brilliance not usually associated with Cornas. Miles ahead of Clape for my palate.

Jaboulet Crozes Hermitage 2010- Great value, complex, even and some length and resolution without the tartiness of the appellation.

Bartolo Mascarello Barolo 2008- Rip snorter even in the shittiest of glassware of 1918 in the Barossa.

Olek Bondonio Barbaresco Roncagliette 2011- As you’d expect from Roncagliette, it came out of the crappy glass like a fist! Olek’s wines age brilliantly.

Cirillo 1850 Grenache 2016- Excellent expression of Grenache with richness and authenticity under stelvin.

Sordo Barolo Monvigliero 2021- sexy in youth. Will build a gentle weight and keep its latent power in a decade or so.

G Mascarello Barolo Monprivato 1998 en magnum- A lesson in structural integrity and age. Lacked the fruitiness of a previous magnum - likely because I double decanted it the day before for the road trip!

JJ Prum Wehlener Sonnenhur Riesling Auslese 2007- Just a pup and moving from its youthful brilliance to a slight reticence of adolescence.

Many more local wines were tried- highlights Sami Odi, Ballycroft, Standish 2024’s and Vanguardist.

JamieAdelaide wrote: ↑Fri May 22, 2026 6:09 am Very nice prior week or so of wines in Adelaide and the Barossa.

Bartolo Mascarello Barolo 2008- Rip snorter even in the shittiest of glassware of 1918 in the Barossa.

Olek Bondonio Barbaresco Roncagliette 2011- As you’d expect from Roncagliette, it came out of the crappy glass like a fist! Olek’s wines age brilliantly.

Cirillo 1850 Grenache 2016- Excellent expression of Grenache with richness and authenticity under stelvin.

G Mascarello Barolo Monprivato 1998 en magnum- A lesson in structural integrity and age. Lacked the fruitiness of a previous magnum - likely because I double decanted it the day before for the road trip!

Many more local wines were tried- highlights Sami Odi, Ballycroft, Standish 2024’s and Vanguardist.

Haven't tried a ballycroft before but vanguardist Grenache is sublime...as is Mario's 1850 grenache (and the semillon but needs time in bottle).

Have a few olek's in the cellar and one of my favourite barbaresco producers.
Bartolo is very cork dependent.... Have had some amazing offering and others...not so.

I don't think I have ever seen a magnum of monprovato....now that would be a sight !!

Thanks for the notes Jamie

Ballycroft is great. Joe the winemaker cut his teeth at Rockford. Well priced wines...one of the few in the BV ha ha.
Great tasting CD experience. Have a few vintages. Across the road from the Greenock Tavern...great place for lunch.
Cheers Craig

phillisc wrote: ↑Sun May 24, 2026 4:07 pm Ballycroft is great. Joe the winemaker cut his teeth at Rockford. Well priced wines...one of the few in the BV ha ha.
Great tasting CD experience. Have a few vintages. Across the road from the Greenock Tavern...great place for lunch.
Cheers Craig

That’s exactly what we did. Tasting with Joe and then to the Greenock for lunch and a couple of old Ballycroft Cabernet’s with Joe and Sue. 2 nicer people you will not meet. His ‘21 Cabernet was the pick of the Ballycroft wines for me. Was a great few days in the Barossa. Great to catch up with Jamie. The Cornas was sublime. I’m not sure sublime actually does it justice. What a wine. The ‘08 Bartolo Mascarello was pretty close to the best Barolo I’ve had. Can’t thank Jamie enough for his generosity.

The ‘24 Standish wines are exceptional. Lamella and Schubert my picks.
‘24 Sami Odi’s are also exceptional. I actually enjoyed the multi vintage Our Hill wine. Was drinking superbly.
2019 Cirillo 1850’s Grenache is a benchmark for Barossa Grenache. The Old Vines Semillon is also very impressive. ‘25 The Vincent Grenache an absolute bargain.
The Vanguardist suite of wines were as usual, mind blowingly good. The ‘24 Grenache can be bought with confidence, Michael’s Clare Riesling was a nice surprise too. A few coming my way. The ‘25 Grenache from barrel will continue the streak of top level Grenache from Vanguardist. For my palate, The V Grenache is pretty much a benchmark for Australian Grenache. Just amazing.
Went to Rockford and the Moppa Springs was actually my pick of the wines. ‘21 Dry Country Grenache better than previous releases. ‘22 BP better than has been reviewed and Rifle Range the pick of those two. The ‘99 Hoffman SVS that Olivia and Foxy generously left for us at Vintners was the best SVS I’ve had for some time. Restored my faith in the SVS series.
A great afternoon at Gomersal with Baz and Gabby, the ‘05 Shiraz drinking very well.

Fermentasian as always was top drawer, as was Vintners. My wife loved Jamie’s JJ Prum and went so well with the Crab Pasta. 1918 a bit disappointing. Food was good but as Jamie said, the glassware was terrible. 2016 Cirillo 1850’s Grenache and 2011 1850’s Semillon were both outstanding. Thanks Marco.

2004 Nine Popes at Fermentasian was a victim of an ever so slightly damaged screw cap. Bloody wine fridges. 2016 McHenty Hohnen Burnside Chardonnay was outstanding and plenty in the tank still.

Many other wines consumed and was glad to get home and give the liver a rest.

Cheers
Ian

2008 Taittinger Comtes BDB. I’ve always maintained the 76 and 96 are the two greatest releases of this particular champagne, but having had the 08 a number of times, I’ll expand the GOAT status to a vinous triumvirate. The nose flows through a full array of citrus fruits, with a touch of floral notes. As it is still quite primary, there’s no notes of toast or honey, and just a hint of nuttiness. The palate is truly expansive, starting with citrus fruits (again) before being dominated by salinity & minerality before giving way to a stupendous lemon acidity finish. In many respects this is a prepubescent, and I have no doubt well stored bottles will be considered some of the greatest BdBs ever made in twenty years (plus) time. I’m so pleased I went long on this wine while it was still affordable ( at least it was outside Oz).

As Molly used to say… do yourself a favour….

Rossco wrote: ↑Sun May 24, 2026 2:05 pm
Have a few olek's in the cellar and one of my favourite barbaresco producers.
Bartolo is very cork dependent.... Have had some amazing offering and others...not so.

I don't think I have ever seen a magnum of monprovato....now that would be a sight !!

Thanks for the notes Jamie

I’m very happy with Olek’s wines and I still drink his first vintages. They age so well without much winemaker intervention evident.

I was a great private customer of Olek pre-COVID. Shipping his wines on freighter jets to Hong Kong in perishable handled transport.

Bartolo is a commodity now. I stated buying in for $60 a bottle and have a lot of it. As a commodity it’s displayed and traded in sometimes ragged circumstances. Then there is cork! Then there is extended macerations and old wood which makes me wonder about premox causes.

Monprivato a fav and stocked up on mags. 98 is ready.

opened two Olek Roncagliette (2015) two weeks apart. First bottle, delightful delicious approaching maturity, gentle with wonderful fruit, and not to much wine maker interference. Well done Olek.

Second bottle ... corked! down the sink ... doncha just hate that!

A bit of a Coonawarra night
2001 Bin 128, OK, have never been enamoured with this wine, moving into the secondary tertiary phase, a pleasant but unremarkable drink, Wynns Shiraz shows better than this. Drink up.
1998 Wynns Michael, very muted nose on first approach, but after about an hour revealed itself, lovely fleshy palate, in a great spot, probably peaking, very good.
2014 Bowen Cabernet...probably the pick, inky purply black, wonderful blue fruits, fabulous structure, depth and richness with firm tannins. Just entering its window, very very good WOTN.
2016 Reschke RSR, not had this previously, but very good, inky black, still quite primary, long finish.
2019 Rymill MC2, Cab/Merlot/Franc...nice drink, but a little simple, outclassed by the rest.
Cheers Craig

Gavin Trott wrote: ↑Mon May 25, 2026 4:31 pm opened two Olek Roncagliette (2015) two weeks apart. First bottle, delightful delicious approaching maturity, gentle with wonderful fruit, and not to much wine maker interference. Well done Olek.

Second bottle ... corked! down the sink ... doncha just hate that!

Ouch and considering the premium charged here for foreign wines that’s heartbreaking!

Craiglee Shiraz 2021- So tight and so closed it’s hard to make much of this wine. Needed hours of decanting under stelvin.

I like the old Craiglee. Cork. $20 a bottle and the best vintages gently peppered and red fruited.

I don’t buy stelvin red wines often. This won’t change for a decade so what’s the point in cellaring?

2021 Jean-Pierre Maldant Ladoix Le Buis
so, stay away from labels and Burgundy continues to deliver absolutely stunning QPR wines. This bottle (I checked to make sure) cost me $50, purchased in Australia. (in 2023)
so pure, floral and long. No, it's not La Tache, but it really delivers a delightful mid-week tipple. Reflective of the vintage, there is an abundance of red fruits, violets, musk and a hint of boudoir. Its refreshing, subtle, and oh so satisfying.
Ladoix is a small commune just south of Comblanchien, making it one of the most northern of the Cote de Beaune, and it often delivers a Cote de Nuits experience at Beaune pricing. Cheaper than the vast majority of decent Aussie pinot, and for my palate delivers a far better experience.
Sadly, when i checked the price, I also discovered I was only allocated three bottles of this beauty, so now only two left.
Drink: now-2030, 91points.

JamieAdelaide wrote: ↑Tue May 26, 2026 1:26 pm
I don’t buy stelvin red wines often. This won’t change for a decade so what’s the point in cellaring?

It's a tough call isn't it. The amount of times I have poured a corked wine down the sink wishing for it to have been stelvin..
I have lost count.
I agree they don't reach the complexity or maturity of cork, but then there is a much lower failure rate too.

I do miss the romance of opening a cork.
I do not miss wines being corked.

I would rather an undeveloped stelvin wine than a corked one.

true Rossco, but I'd rather a beautifully mature complex wine under cork than a somewhat bland wine under stelvin.

Rossco wrote: ↑Tue May 26, 2026 9:23 pm

JamieAdelaide wrote: ↑Tue May 26, 2026 1:26 pm
I don’t buy stelvin red wines often. This won’t change for a decade so what’s the point in cellaring?

It's a tough call isn't it. The amount of times I have poured a corked wine down the sink wishing for it to have been stelvin..
I have lost count.
I agree they don't reach the complexity or maturity of cork, but then there is a much lower failure rate too.

I do miss the romance of opening a cork.
I do not miss wines being corked.

I would rather an undeveloped stelvin wine than a corked one.

It’s a personal choice and everyone’s circumstances different.

My logic is -

1) Corks have improved and if I do get a corked Aussie wine I get a replacement. I’m ok if it ain’t the same vintage.

2) I work internationally ( bit of a break at the moment ) so still get to buy foreign wines below 50% of Aussie prices so the TCA and premox risk stings less painfully!

3) Wine prices are dropping and there’s an ocean of stelvin closes wines with age available at auction. Stelvin is a “bit” better protected from heat abuse. I’ve only had one undrinkable auction buy.

4) Just not happy with my first generation of stelvin closed Aussie reds. Sure winemaking has evolved, but geez Aussie exceptionalism at the time was dogmatic. We know boats and the rest of the world needs to follow .

5) I’m OK with my own palate. Drink mostly aged wines, so bright and youthful stelvin closed wines ( with the structural components doing who knows what at a decade ) just assault my senses.

So it’s only Wendouree for me as a stelvin buy ( habitual ).

Lake Breeze 2016 Bernoota Cab/shiraz. Took hours for the tannins to settle down and allow the fruit to shine. Good mid week quaffer.

phillisc wrote: ↑Mon May 25, 2026 4:57 pm A bit of a Coonawarra night
2001 Bin 128, OK, have never been enamoured with this wine, moving into the secondary tertiary phase, a pleasant but unremarkable drink, Wynns Shiraz shows better than this. Drink up.
1998 Wynns Michael, very muted nose on first approach, but after about an hour revealed itself, lovely fleshy palate, in a great spot, probably peaking, very good.
2014 Bowen Cabernet...probably the pick, inky purply black, wonderful blue fruits, fabulous structure, depth and richness with firm tannins. Just entering its window, very very good WOTN.
2016 Reschke RSR, not had this previously, but very good, inky black, still quite primary, long finish.
2019 Rymill MC2, Cab/Merlot/Franc...nice drink, but a little simple, outclassed by the rest.
Cheers Craig

Good to see you have recovered and making up for lost time.

Thanks Carl, slowly getting back into it.
Cheers Craig

G Mascarello Barolo Monprivato 2011- first of a six pack and what a lovely drinking window this wine is in. Not the fanciness or intensity of lauded vintages though its balance and evenness delightful.

I was always happy to buy from average Barolo vintages. Discounted usually. And they tend to come around earlier .

Sidewood Pinot Noir 23 - Adelaide Hills. Wild yeast, some of it whole bunch/berry, 10 months in larger French oak barrels. Ruby colour and fragrant. Nice varietal character. Strawberry, cherry, rhubarb, a hint of forest floor and spice. A lighter style with fresh acidity and soft tannins. - 12/5/26

Vasse Felix Filius Cabernet Merlot 23 - Really good vintage. An 82/18 blend. Whole berry, wild ferment and matured for 12 months in French oak barriques. A shiny purple colour and perfumed. Violets, blackcurrant, dark plums and spice. Feels fresh and elegant. Lush and sweet fruited with soft, dusty tannins. - 17/5/26

Coriole Chenin Blanc 24 - An extra year on this and the better for it. Light straw colour and musky aromatics. Unoaked. Apple, pear, spice and a hint of wild honey. (This will honey up nicely with a few years on it.) Loads of fresh acidity and pristine varietal character. Get a few bottles to drink and keep. - 18/5/26

St Anne’s Liqueur Muscat - 375ml half bottle, 18% a/v. Sourced from the Pericoota area (Murray River), fortified with grape spirit and matured in old barrels. A deep amber colour. Raisins, stonefruit, caramel and toffee. A lighter style with lush, sweet flavours. Nicely balanced by the spirit addition and long. - 23/5/26

Cape Mentelle Heritage Cabernet Sauvignon 18 - This is the blue label flagship Cabernet. Also some PV and Merlot in it. Got 18 months maturation in French oak barrels. Drank a bottle of this last year, which was much better. Deeply coloured and perfumed. Dark fruits, cassis, cedary oak, mint and spice. Still wound up with tannin. Opens up a little more when you get into it, showing its quality. - 24/5/26

Tyrrell’s Stevens Vineyard Semillon 19 - Comes off dry-grown vines dating back to 1911. Handpicked, tank fermented and released with some bottle age. Light gold colour and florals. Citrus, lemon drops, chalk, green herbs and subtle butter/toast. The latter suggests this is only starting to develop with age on it. Bracing fresh acidity on the palate. Long way to go. - 26/5/26

Tyrrell’s HVD Vineyard Semillon 15 - Old dry-grown vines dating back to 1908. Tank fermented, no oak. Found this at a BWS store, might go back and get the other bottles. The wine is in superb condition, showing some maturity and still got a long way to go. A little gold colour. Citrus, green apple, hay, wool with subtle hints of honey/toast and refreshing acidity. Smooth waxy texture and a long finish. - 28/5/26

Wirra Wirra Church Block 19 - A blend of Cab (46%), Shiraz (42%), Merlot (12%). Matured for 18 months in French and American oak. Nice garnet red colour, some bricking. Blackberry, red currants, blood plums, licorice and dried herbs. Smoother, but still surprisingly primary with 7 yrs on it. A bit warm. Good balance of oak/fruit and powdery tannin. - 29/5/26

First of a case of Dowie Doole 2022 Reserve McLaren Vale Shiraz. From the California Road vineyard that also produces the Cali Road shiraz.

Dark dark fruited with plums, black cherry, blackberry, mulberry. Really nice spice from the new French oak (50%). Medium to full bodied with a long finish. A wine clearly still in its youth but nice to see the potential with some age. Should have bought more as you could drink one per year and still be wanting for more.

For me it will be a 2019 Chris Ringland North Barossa Shiraz. Has been resting in the decanter for a few hours now. Going to have that with Beef Bourguignon.

Craiglee 2002 Shiraz- Easing down the back of the maturation curve. Dark berries black pepper, medium weight still juicy fruit flavours and calm finish in its mature way.

Henschke Cyril 2005- Feesh still. Subtle and complex. Good effort under stelvin. Finish is fine lined and resolved.

Xanadu Chardonnay 24 - Whole bunch, wild yeast, barrel-fermented and 9 months maturation in French oak. Getting better each time I have one. Like the combo of citrus and nectarine. The spicy oak feels nicely integrated rather than overt. Fresh acidity ripping through it. Just want to drink another bottle now. - 6/6/26

Principi di Butera Amira Nero d’Avola DOC 22 - Cork. The vineyards are 330m above sea level in Sicily. Matured for a year in large Slovenian barrels. A bit darker than the typical ruby red I see in local wines. This is very aromatic and red fruited. Red lolly, cherry, dried herbs, chocolate and spice. Fresh and vibrant with moderate tannin. - 8/6/26

Vasse Felix Filius Chardonnay 25 - Wild ferment, solids and matured in French oak barrels for 7 months. Straw colour. Citrus, stonefruit, melon and oak spice. Needs to warm up in the glass. Feels tight on the palate with robust, minerally acidity and subtle leesy influences. - 9/6/26

Red Claw Pinot Noir 25 - The Yabby Lake second label. Made the same way as the single vineyard wines. Some whole bunch, open fermenter and aged in French oak puncheons for 10 months. Ruby colour and florals. Cherry, red fruits, rhubarb and herbs. Nice fresh acidity and velvety soft tannins. - 10/6/26

Dal Zotto Pinot Grigio 25 - King Valley. Tank fermented, no oak. Pale straw colour and fragrant. Pear, citrus, lemongrass and fennel. Fresh and zesty with good varietal character. A little sweet fruited as it warms up in the glass. Clean acidity in this and a moderately dry finish. - 11/6/26

Phaedrus Chardonnay 15 - This is one of the back vintages I tried at the cellar door. Usually a lightly oaked style, so not expecting this. (This was wild ferment, half in tank and half in barrel.) Some gold colour and obvious secondary notes with age on it. Citrus, peach, cashew and brioche/toast. Softer, savoury leesy influences adding nice subtlety and a honeyed finish. - 12/6/26

Stonier Chardonnay 24 - The fruit in this is estate and other vineyards around the Merricks area. Whole bunch pressed and maturation in French oak puncheons. Green straw colour. Stonefruit, melon, citrus, cashew and oak spice. Nice saline sea-spray note, likely the proximity to the ocean. Fresh mouthwatering acidity balanced with subtle phenolics and leesy/malo influences filling out the palate. Clean and restrained (rather than obvious) and long. - 13/6/26

Wynns Michael Shiraz 21 - Really good vintage of the Michael that you can drink young or keep. This is fresh and supple with surprising elegance. Best blocks. Matured for 15 months in new and seasoned French oak barrels. Great colour as well as vibrant fruit intensity. Runs across the fruit spectrum. Plums, red and dark fruits, cherry, vanilla/spice and chocolate. Just getting better in the glass. Lush and smooth, also a nice balance of fruit and oak. Polished rather than heavily extracted with deep svelte tannins. - 13/6/26