Nice wines I have drunk recently - Red or White

[beefarmer]

View attachment 85946
When you have good news to celebrate you open that good bottle of Champagne you've been saving

How I wish I could get my wife to stop biting her nails. Impressive on all counts, congrats.

 

[QF WP]

View attachment 85946
When you have good news to celebrate you open that good bottle of Champagne you've been saving

Congratulations online as well from me, but was great to chat to you both just now. Now what red are you going to open? Please post...

 

[QF WP]

Drinking at the Cricketers Club last night and tonight (2009 Penfolds 707)



I think after hearing some great news from TomVexille and blackcat20 I might have to open these when I get home...



Or at very least get some takeaway



It could be a long night

 

[Delectable Blue]

Cherry Tree Hill 2010 Riesling

I think I acquired this about a year ago in a VinoMofo mixed pack. Unfortunately my book keeping back then was not so great, so I'm relying on my less than reliable memory.

I opened this tonight expecting maybe a pleasant little riesling. How wrong I was. This is a cracking wine. It is just starting to develop some nice ageing characteristics. There are light diesel/kerosene notes on the bouquet and a slight honeyed sweetness to the apricot fruit to balance the citrus acidity. There is a trace of slate like minerality through the mid-palate along with some beeswax. Leading to a very long finish with a trace of petroleum. One of the nicest rieslings I’ve had in a while. Superb.

If it did indeed come from VinoMofo, it is right up there with the best wines I have obtained from them.

 

[Buzzard]

Devine. Need i say more?

 

[Steady]

Devine. Need i say more?

No
..............

 

[beefarmer]

Cherry Tree Hill 2010 Riesling

I think I acquired this about a year ago in a VinoMofo mixed pack. Unfortunately my book keeping back then was not so great, so I'm relying on my less than reliable memory.

I opened this tonight expecting maybe a pleasant little riesling. How wrong I was. This is a cracking wine. It is just starting to develop some nice ageing characteristics. There are light diesel/kerosene notes on the bouquet and a slight honeyed sweetness to the apricot fruit to balance the citrus acidity. There is a trace of slate like minerality through the mid-palate along with some beeswax. Leading to a very long finish with a trace of petroleum. One of the nicest rieslings I’ve had in a while. Superb.

If it did indeed come from VinoMofo, it is right up there with the best wines I have obtained from them.

View attachment 86130

was that kerosene characteristic a subtle distraction? I recently had a Byron and Harold (w.a.) rose and Thorns Riesling and it was simply exquisite with pure fruit on display.

this kerosene Riesling trait is a potential worry, but there is no doubt you loved this one.

 

[AnonymousCoward]

this kerosene Riesling trait is a potential worry, but there is no doubt you loved this one.

I'm pretty sure that DB is one of those guys that likes the kerosene flavour.

 

[Whining&dining]

Well I think it's an expensive way to run a heater!

 

[Delectable Blue]

was that kerosene characteristic a subtle distraction? I recently had a Byron and Harold (w.a.) rose and Thorns Riesling and it was simply exquisite with pure fruit on display.

this kerosene Riesling trait is a potential worry, but there is no doubt you loved this one.

Nothing to worry about. The kerosene thing is a little rarer in Australia, but is more common in European and old-world Rieslings. When I first heard about it I thought it sounded very unappealing, but when I first encountered it I went "Ahh, so that's what they mean". It's certainly not as bad as it sounds. It's not a flaw, it's just another flavour compound that sits amongst many to make up the overall profile for the wine. If it was just kerosene, or diesel, or petroleum on it's own it probably would be a little disconcerting. But when they occur in balance with other components they are absolutely magical. It's a bit like "cigar-box" flavours in a good cabernet. On it's own cigar-box would be pretty revolting, but it's the way it sits within the rest of the flavour profile that makes it work.

 

[vmile]

Nothing to worry about. The kerosene thing is a little rarer in Australia, but is more common in European and old-world Rieslings. When I first heard about it I thought it sounded very unappealing, but when I first encountered it I went "Ahh, so that's what they mean". It's certainly not as bad as it sounds. It's not a flaw, it's just another flavour compound that sits amongst many to make up the overall profile for the wine. If it was just kerosene, or diesel, or petroleum on it's own it probably would be a little disconcerting. But when they occur in balance with other components they are absolutely magical. It's a bit like "cigar-box" flavours in a good cabernet. On it's own cigar-box would be pretty revolting, but it's the way it sits within the rest of the flavour profile that makes it work.

Personally, I always liked the description of an aged riesling displaying some "Fly-tox" characters on the aroma......

 

[Whining&dining]

:shock:

Personally, I always liked the description of an aged riesling displaying some "Fly-tox" characters on the aroma......

 

[TheRealTMA]

for clarity and amaze (or bore) your friends at Xmas parties, it's called TDN.

From wikipedia

Petroleum notes in aged Riesling wines

On release, certain Riesling wines reveal a striking petrol note (goût de pétrole in French) which is sometimes described with associations to kerosene, lubricant or rubber. While an integral part of the aroma profile of mature Riesling and sought after by many experienced drinkers, it may be off-putting to those unaccustomed to it, and those who primarily seek young and fruity aromas in their wine. The negative attitude to petrol aromas in young Riesling, and the preference for fruitier young wines of this variety, seem more common in Germany than in Alsace or on the export market, and some German producers, especially the volume-oriented ones, have even gone so far as to consider the petrol notes a defect which they try to avoid, even at the cost of producing wines that are less suited to extended cellar aging. In that vein, the German Wine Institute has gone so far as to omit the mentioning of "petrol" as a possible aroma on their German-language Wine Aroma Wheel, which is supposed to be specially adapted to German wines, and despite the fact that professor Ann C. Noble had included petrol in her original version of the wheel.

The petrol note is considered to be caused by the compound 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN),[18] which during the aging process is created from carotenoid precursors by acid hydrolysis. The initial concentration of precursors in the wine determines the wine's potential to develop TDN and petrol notes over time. From what is known of the production of carotenoids in grapes, factors that are likely to increase the TDN potential are:[17]

• Ripe grapes, i.e., low yields and late harvest
• High sun exposure
• Water stress, which is most likely in regions which do not practice irrigation, and there primarily in certain dry vineyard sites in hot and dry years
• High acid content

These factors are usually also considered to contribute to high quality Riesling wines, so the petrol note is in fact more likely to develop in top wines than in simpler wines made from high-yielding vineyards, especially those from the New World, where irrigation is common.

https://en.wikipedia.org/wiki/Riesling

 

[vedder50]

I haven't returned too many wines, but one of the few I have returned was the Gaelic Cemetary Vineyard Celtic Farm Rielsing 2013. Wouldn't have thought the petrol/kerosene characters would have been on a 3 year old wine, but this tasted like I was drinking it straight from a fuel canister, and the missus concurred.

 

[Delectable Blue]

I haven't returned too many wines, but one of the few I have returned was the Gaelic Cemetary Vineyard Celtic Farm Rielsing 2013. Wouldn't have thought the petrol/kerosene characters would have been on a 3 year old wine, but this tasted like I was drinking it straight from a fuel canister, and the missus concurred.

Just because it isn't always a fault doesn't preclude the fact that sometimes it can be. If those flavours are out of balance and the wine is young then I would suspect a fault. I have had several young wines that have been nigh on undrinkable because of the dominance of the petroleum notes.

 

[Sedimental]

December's Blind Wine Tastings
Subtle French oak and restrained malo. Melon, citrus and nectarine with a complex flinty backbone and long finish. Better than I recall from previous vintages.

Restrained toasty oak on the nose. Wild yeast fermentation but no cloudiness. White stone-fruits on the mid palate with citrus undertones and a marvellous mouthfeel. Balanced acidity and quartz extending the finish. I really like this style and reckon this will be even better in 5+years. Recommended.

Apologies for photo. 2005 Heathcote Shiraz. Mellow mocha oak. Blackberries and a bit too jammy plum on the palate with savoury almost charcuterie tones. Chalky tannins. Not a bad wine by any means but I did struggle with this a little.

 

[Wozza]

It's quite noticeable how my tastes have evolved over the last 16 months. I think sampling over 400 wines in that time has helped. Here's a good case in point:

the Norfolk Rise Vineyard Mount Benson Shiraz 2015


16 months ago, I would have been cooing over this fine, cool climate quaffer. Instead, I am glad I tried it. But I'm thinking who would like to receive my second bottle, so it's enjoyed more fully by somebody who likes this style of wine.

On Vivino and Cellar Tracker I posted the following note:

http://www.vivino.com/wines/144795041

2015 Norfolk Rise Shiraz Mount Benson, Australia, South Australia, Limestone Coast, Mt. Benson - CellarTracker

"Time to be impartial. It's not for me - it's too sweet for my tastes. But this cool climate, Mount Benson, Limestone Coast Shiraz is causing quite a stir in Aus. It's picked up a Best Shiraz Trophy and 96 at the RQWS and, most impressively, a 95 from Campbell Mattison. The wine is fermented in small bunches in stainless steal fermenters and matured in French Oak barriques for 12 months.

The nose and palate work in harmony to reveal ripe, brambly black cherry, plum, taut raspberry, sweet vanilla, violets, pepper and spice. The mid palate is beautiful - melted chocolate smooth - adding gravitas to the light body and fine finish. I can see why it's scored so well young.

At $9.90, it's about as good as it gets in Aus at this price point. Will it improve? Possibly a smidge over the next few years. But it's a drink-young-wine. For me, its still just a nice quaffer. Hence a Wozza 92.5/100 (3.7/5.0) from me."

 

[Sedimental]

The "Chateaux" may be gone from the Tahbilk label but this is a serious wine! Spicy black-fruits with a judicious serving of cedary oak. Big, long and firm tannins in spades! An unexpected menthol/medicinal undertone (in a good way) on the finish. Big old school wine that will be very long lived.

2001 Giaconda Warner Vineyard Shiraz.
Deep magenta hue. Black pepper on the nose with spicy cedary oak. Blackberries and plums on the palate. Surprisingly mid weight palate but very structured allowing the fruit and oak to play. Black olives, liquorice. Fine drying tannins add to the finish. Disappears all to easily!

An enticing purple hue with red brick halo. Distinctive white pepper and blackberry nose with violet, almost cabernet, aromas. Elegantly structured palate with further hints of mulberry and raspberry. Fine and rewardingly drying tannins. Lovely poise.

And the undisclosed theme of the night was Victoria!

 

[TheRealTMA]

Christmas drinks with two friends...

Plus two people. Both bottles excellent drinking but could take another couple of years. Pick? The Paringa with lovely integrated oak and buttery light malo.

 

[Sedimental]

It's quite noticeable how my tastes have evolved over the last 16 months. I think sampling over 400 wines in that time has helped. Here's a good case in point:

the Norfolk Rise Vineyard Mount Benson Shiraz 2015

View attachment 86252
16 months ago, I would have been cooing over this fine, cool climate quaffer. Instead, I am glad I tried it. But I'm thinking who would like to receive my second bottle, so it's enjoyed more fully by somebody who likes this style of wine.

On Vivino and Cellar Tracker I posted the following note:

http://www.vivino.com/wines/144795041

2015 Norfolk Rise Shiraz Mount Benson, Australia, South Australia, Limestone Coast, Mt. Benson - CellarTracker

"Time to be impartial. It's not for me - it's too sweet for my tastes. But this cool climate, Mount Benson, Limestone Coast Shiraz is causing quite a stir in Aus. It's picked up a Best Shiraz Trophy and 96 at the RQWS and, most impressively, a 95 from Campbell Mattison. The wine is fermented in small bunches in stainless steal fermenters and matured in French Oak barriques for 12 months.

The nose and palate work in harmony to reveal ripe, brambly black cherry, plum, taut raspberry, sweet vanilla, violets, pepper and spice. The mid palate is beautiful - melted chocolate smooth - adding gravitas to the light body and fine finish. I can see why it's scored so well young.

At $9.90, it's about as good as it gets in Aus at this price point. Will it improve? Possibly a smidge over the next few years. But it's a drink-young-wine. For me, its still just a nice quaffer. Hence a Wozza 92.5/100 (3.7/5.0) from me."

Concur with these TNs Wozza. Knocked over my case with friends and family in short time but don't see this improving greatly with cellaring. Impressive balance and fantastic quaffing at this price point right now!