Nice wines I have drunk recently - Red or White

[JohnM]

Photo to follow tomorrow, as alas, I can still not get my phone (camera) to connect to my pc....

And forgive the lengthy post, which I always bring out when I am happy...

But tonight I held a great experience with wine - twofold, as I will explain.

Tonight was a small family "celebration" of our personal lockdown. Here in the Sunshine Coast the virus is getting way out of control. Hence we are taking the civic duty we are able to take, and essentially going into isolation. As these events happened, I also managed to secure a stash of reisling of good repute at remarkable value. And I cracked the first one tonight.

The name was just too appropriate - Isolation Ridge by Frankland Estate.

As per the suggestion of @JohnM , I paired it with whatever seafood I could come up with. Tonight's feast was a dual thing - prawns and swordfish. The prawns are our local catch - sourced directly at the Mooloolaba wharves. Likewise, the swordfish was also purchased directly from those same wharves - we discovered that fisherman that usually send all their premium catch overseas could not, so are selling at the dock. I bought a kilo of fresh swordfish fillets for $25.

Swordfish is something that I am relatively unfamiliar with. The bloke selling it suggested something that sounded good - a dash of marinade in olive oil, garlic, salt, and oregano, and then cooked on the bbq. Which we did.

Combined with simple hot white rice, rocket leaves in balsamic, and a peeled tomato salad with lemon and a dash of parsley, it was absolutely amazing.

And that glorious wine was impeccable. The Isolation Ridge is truly a divine tipple.

But the second side of this is my continuing amazement at my teenage daughter's ability to discern wines by sheer smell. As I started to cook, and obviously opened the wine, I took my glass to her and asked her to comment on the aromas. She was in her room, as any teenager is. Apple airpods in. The usual. She took the glass, delicately smelt it, and said just one word: "salt".

This made no sense to me. So i looked up the reviews of this wine. After the usual reisling commentary about citrus, both the Sam Kings and the seller reviews had the same thing: "saline" and "dissolved minerals".

This absolutely blew me away. Not for any thinking that my daughter has some incredible ability - but rather the wine snobs are not bullshitting...

Aaahhh, Isolation Ridge - brilliance in Riesling, IMO.

Don't laugh if she ever says 'kerosene' when you flick other Rieslings past her. Usually not obvious on the nose, even to super-tasters, but kero on the palate is not uncommon for Riesling. She needs to graduate from smell to a small taste.

I have a friend who held back saying 'I taste kero' for fear of being seen as foolish.

When she did finally blurt it out, I said 'Paula, you're a Riesling super taster. Kero is an acknowledged flavour in the profile, only detected by some - ie. the elite.' Pleased as punch, and never held back on what she thinks about wine since.

 

[juddles]

Tonight I offerred my daughter the chance to become part of a new company - in wine tastings. The basics were that she could describe them, as I happily drank them. She decined... smart kid

I just admire her surety as she describes things - something I am completly uncapable of.

The next step is that I print out a "wine wheel" - those things that are of tremendous value in that they focus your perceptions. But when I mentioned this to her she sighed and said she didn't need such a contrivance.

With her surety, IMHO she is destined to become an amazing sommelier, even if she doesnt want to

 

[JohnM]

A great idea popped up from @Daver6 this week for our wine group: a virtual tasting.

Our normal venue is going to be closed and obviously we shouldn't be gathering in groups.

So, come Tuesday night next week, we're doing a virtual tasting over Zoom.

Crazy? Well, maybe. But let's just see what we can make work and have some fun at the same time.

It's a prototype, but we may learn that it's something we can do across the country. Stay tuned!

Post automatically merged: Mar 28, 2020

Tonight I offerred my daughter the chance to become part of a new company - in wine tastings. The basics were that she could describe them, as I happily drank them. She decined... smart kid

I just admire her surety as she describes things - something I am completly uncapable of.

The next step is that I print out a "wine wheel" - those things that are of tremendous value in that they focus your perceptions. But when I mentioned this to her she sighed and said she didn't need such a contrivance.

With her surety, IMHO she is destined to become an amazing sommelier, even if she doesnt want to

Which daughter - older or younger?

 

[juddles]

.......


Which daughter - older or younger?

Younger.

When I popped the same question to the elder she simply said it was white wine

 

[JohnM]

Younger.

When I popped the same question to the elder she simply said it was white wine

The younger one was the more introspective IIRC, was she not?

Has anyone asked Rebecca her opinion?

And what about Mrs Juddles?

 

[TheRealTMA]

Hahah, I meant for any specific wine
Hahah, I did mean I'll comment on a specific wine on request, not all ten. However, in the spirit of camaraderie I'll jump on desktop tomorrow and summarise up until about the PX.

Oh come on! It’s just ten wines! Shirley you can remember some of them!

 

[Daver6]

A great idea popped up from @Daver6 this week for our wine group: a virtual tasting.

And please remember the dress code. Dinner suit...or at the very least, just wear a shirt

 

[tielec]

One last hurrah.

Sorry, no notes. Happy to comment on the first ten at request, after that it's all fog and misery. Hope everyone is keeping hale and healthy.

As requested I'll make some brief comments - the theme of the day was champion versus contender, in short, a top regional/style wine versus a culty/interesting/rare regional/style wine that is considerably cheaper. All wines presented double blind and voted on for favourite before the reveal.

Pol Roger NV v. Rising Star
I picked the Rising Star as a Tasmanian (actually great southern) - heaps of green apple and acid. Very clean, very precise in that pleasing new world way, but IMO not as patch on that great yeasty, rich Pol Roger. Very easy to pick these two apart. Table went with Pol unanimously.

Dukes Magpie Hill 2019 v. Holm Oak Riesling 2018
Dukes is just so iconic you can't miss it, I picked it immediately. Zesty, lemon concentrate, a little sherbert on the nose, races across the tounge as though it is slightly spritzy. To be fair this has been the go-to wine before every golf round for the last year or so, so the palate is attuned. The Holm Oak was a little flabby to me, a little off-dry maybe? Unremarkable.

Leeuwin Estate Art Chardonnay 2015 v. Deep Woods Reserve Chardonnay 2017
Now here is a match that I was excited to see, and boy did it deliver. Split the table, but the Deep Woods had one or two more in it's camp. For me, the Leeuwin edged out the Deep Woods, the major differentiation being oak treatment. Leeuwin just a bit cleaner, everything in place, impeccable balance, faultless. Deep Woods no slouch though; I really feel that pulling back on the exuberance is a luxury you can afford once your name has been made with 'big' wines, and I'm excited to see what direction Deep Woods goes.

Ata Rangi Pinot 2015 v. Giesen Waihopai 2015
A great illustration of a 'serious' pinot against a crowd pleaser. I was the sole vote for the Ata Rangi, because it is a structured, stalky, lean, cherry driven and slightly over-extracted pinot. It tastes like 'serious wine', and I love it - also very cellar friendly. However, it was up against a strawberry, barnyardy, jammy hot mess. Waihopai is what Vinomofo would call 'smashable'. Give the Ata Rangi 5 years and my god it will slay, I'm dubious about the value proposition of the Waihopai - for that style I feel there are cheaper pinots that deliver (Rockburn, Te Muna, Mud House et al.).

Mosswood Cabernet 2009 v Juniper Estate Cabernet 2014
Another split table on these, gee whiz they were good. I've long thought Juniper was massively under-rated and I flirt with thinking Mosswood slightly over-priced. This vintage Juniper is what I would define as ethereal, it's got all that red fruit flavour, that minty eucalyptus, and fine chalky tannins but it all feels so elevated somehow; hard to describe. Mosswood was exquisite, not even close to losing those primary fruit flavours, but the tannins have just released a bit; I think I went with the Juniper because it just felt a bit cleaner, but a real line ball call here.

Meshach 2009 v. Sami Odi Little Wine #8
Once again I was out an a limb by my lonesome voting for the Sami Odi. Look the Meshach is fine; tannins had calmed down, all leather, funk, rhubarb and berry, incredible length and years left in it. But my god the Sami Odi is like nothing I have ever had before (except other Sami Odi wines). It's so, so complex, every taste feels like a different age in the glass, it's somehow over-extracted but also elegant and restrained (?). It tastes like quintessential Barossa, but also if Barossa was a bit cooler climate. I can't get enough of this and, so far, my wine of the year 2020.

After this it all gets a bit hazy, thanks for reading and I hope everyone is well stocked for the coming weeks / months.

 

[TheRealTMA]

Amusing article

How one diner's toxic behaviour nearly cost a young sommelier her career

When a young female sommelier presented what she knew was a fine wine to a customer, his rude rejection of it left her fuming. But revenge was intoxicating.

www.smh.com.au

 

[Cruiser Elite]

Me: Darlin’ I think we should have somthin’ off the top shelf

Her: I just wanna settle in for a long drink

 

[TheRealTMA]

Very pleased to see these back on the market. Isabel winery was closed and up for sale when we were in Marlborough in 2018. Wairau Valley terroir produces great wines.

“True Marlborough Sauvignon Blanc with lime and passionfruit, but also with a persistent minerality that lifts it. Youthfully exuberant but with a good depth that predicts it should “drink well down the track”.

“Chardonnay - 30-year-old vines bring gravitas and sturdiness. 100% indigenous yeast ferment. A rich mouthful of swirling fruit. Like biting into a ripe peach.“




bought from Dan Murphy.

ps: The SV is reminiscent of the original Cloudy Bays. I believe they used to supply grapes to them in the early days before they decided to bottle their own.

 

[Duffa]

Knocked these over on Thursday night with Mrs D and a friend. The 2008 Giaconda was a 50th birthday present. The friend brought the Moss Wood in exchange for supper.
Given that I might not see 60 if Covid gets me, then I thought we had better drink it soon.
The Moss Wood was excellent but the Chardonnay was sublime!!!

 

[boomy]

Cooking porterhouse steak for dinner so which reds will go best with it? Can’t go wrong with top Barossa Shiraz!

 

[Daver6]

With venison tonight.

 

[TheRealTMA]

Who sad “Eat well and drink now for tomorrow we die!” ? Maybe it as Daver6.

 

[Daver6]

Who sad “Eat well and drink now for tomorrow we die!” ? Maybe it as Daver6.

And if still alive tomorrow, rinse and repeat

 

[tgh]

I don't have enough at my present rate of consumption….

 

[Tropic]

Stick me on a pole and call me a dagwood dog but I am developing an unhealthy relationship with my stash of 2016 Burge Barossa Ink shiraz. This and my Gibby Dirtman stash are getting a work out currently. I am thinking of pouring the lnk over a bowl of frozen cherries and blueberries...too much?

 

[afro]

When a friend asks what you’re drinking, and while you are drinking,there’s nothing else to say except tell them to come over.now I have more excuses to open more bottles.

The mataro is in a good place right now, still a bit of primary fruit of dark berries, peppery dry herbs and just a little vanilla, will see this again in 5 years hopefully it is at its peak.

Simpatico uses less oak , it is still at its primary phase,dark fruits , a little black tea ,no herbs or leather/tobacco yet,the tannins is way too strong for a 10 year old wine,I will see you again in 10 years time!

The last wine, more oak with the top quailty fruit from the winery, I don’t mind the oak at all, it will lifts the overall profile Of the wine, dark berries, a little sweetness and on the finish ,it is still very primary. when you have a wine with just a bit of everything , a very well balanced wine. How long I have to wait for these shiraz to reach its peak?!

 

[Duffa]

Aaahhh, Isolation Ridge - brilliance in Riesling, IMO.

Don't laugh if she ever says 'kerosene' when you flick other Rieslings past her. Usually not obvious on the nose, even to super-tasters, but kero on the palate is not uncommon for Riesling. She needs to graduate from smell to a small taste.

I have a friend who held back saying 'I taste kero' for fear of being seen as foolish.

When she did finally blurt it out, I said 'Paula, you're a Riesling super taster. Kero is an acknowledged flavour in the profile, only detected by some - ie. the elite.' Pleased as punch, and never held back on what she thinks about wine since.

My Pommie mate visited a few years back and I blew him away with a 2004 Petaluma Riesling.
"Oh my God, I can taste paraffin......." he said
I was understandably chuffed to bits.