Vinomofo Wine Deals

[vedder50]

You are very lucky or fairly insensitive to taint.

Obviously the latter....

I can't help myself but read that thinking of another context...what happens in Tassie, stays in Tassie?

 

[Rug]

Yes, but the 2012 was under stelvin and the back label on the bottles I received didn't have an export label.

mine were the same; screwcap and no export label.

 

[Whining&dining]

I can't help myself but read that thinking of another context...what happens in Tassie, stays in Tassie? 

Kick a man when he's down...

But then you're talking to a man whose taste buds and olfactory senses can't discern the aroma of wet cardboard apparently.

 

[redbigot]

Kick a man when he's down...

But then you're talking to a man whose taste buds and olfactory senses can't discern the aroma of wet cardboard apparently.

There are a wide range of sensitivities to TCA (and to Brett). In a tasting group of 15-20 people, low-level taint will likely be detected by less than half the group.

At low levels, repeated sniffing of a suspect wine will often not find the taint, you need to leave it for several minutes as the olfactory senses adapt and ignore low levels, but usually the fruit will be "stripped" and the aftertaste not pleasant.

http://www.aromadictionary.com/articles/corktaint_article.html

Quality of corks supplied to Australia has been improving for some years now and I would expect the incidence of tca is reducing a fair bit. But after a few years under cork I can usually identify cork-sealed wines from scewcapped wines in a blind set, there is almost always some cork-flavoured artifacts that might or might not detract from the wine.

I've seen premature oxidation under Diam corks, but never tca taint or woody/gluey off flavours and that's with wines dating back to 2002 vintage.

I guess the mods might move this as it's not Vinomofo specific...

 

[The Warlock]

Why does the icon for the Halliday's heroes pack contain a cartoon of him in a bizarre S&M mask?

 

[vedder50]

Why does the icon for the Halliday's heroes pack contain a cartoon of him in a bizarre S&M mask?

That's ole mate JH's preferred tasting attire - as it's only a head shot, you don't see the full gimp suit and ball gag he's holding.

 

[wine-muller]

It's a super hero's mask. Captain Halliday, flying around the world to rate your plonk & defend against the evil Dr Cask.

 

[Steady]

It's a super hero's mask. Captain Halliday, flying around the world to rate your plonk & defend against the evil Dr Cask.

Now im going to have this picture in my head when I catch up with our own Captain Haliday ​in DRW next week

 

[kevviek]

Todays Black Market Shiraz from the Adeliade Hills looks like Chain of Ponds The Ledge. Previous vintages get good reviews, 96 pts each, still selling for >$30 around the traps. No info that I can find on this one and the RRP is below previous vintages, so I'm wondering....

 

[Cotzy18]

McLaren Vale Shiraz 2015
94 points $12.50
any ideas what wine this is?

 

[AnonymousCoward]

McLaren Vale Shiraz 2015
94 points $12.50
any ideas what wine this is?

Put: McLaren Vale $40 $12.50 into the search box. First result seems to be what you want.

 

[Whining&dining]

McLaren Vale Shiraz 2015
94 points $12.50
any ideas what wine this is?

As AC has facilitated pinning an identity on this wine I'll chip in and say that it's one of the more disappointing wines I've had this year (and that's saying something!) think "flabby" or "uninspiring' or "lacking in any real character" and that would sum up my tasting experience of the Familia-steer clear!

 

[Rug]

As AC has facilitated pinning an identity on this wine I'll chip in and say that it's one of the more disappointing wines I've had this year (and that's saying something!) think "flabby" or "uninspiring' or "lacking in any real character" and that would sum up my tasting experience of the Familia-steer clear!

I would have to agree with you Whining&dining as a matter of fact I have put Ulithorne into the McGuigans basket. Cheers

 

[The Warlock]

In some respects you do get what you deserve when you drink a one year old Shiraz.

 

[redbigot]

In some respects you do get what you deserve when you drink a one year old Shiraz.

Maybe.
But you have to try young wines and assess their potential otherwise you'd never cellar anything, unless you trust reviews.
And drinking a bottle is a better test than a quick sample at a tasting.

If a wine is good, with good balance it will reasonably pleasant to drink any time after it has settled down from bottling.
It's usually better to give young reds you wish to assess/drink some air, use an aerator, or decant vigorously - just up-end the bottle into the decanter and maybe then back into the bottle.

 

[beefarmer]

Maybe.
But you have to try young wines and assess their potential otherwise you'd never cellar anything, unless you trust reviews.
And drinking a bottle is a better test than a quick sample at a tasting.

If a wine is good, with good balance it will reasonably pleasant to drink any time after it has settled down from bottling.
It's usually better to give young reds you wish to assess/drink some air, use an aerator, or decant vigorously - just up-end the bottle into the decanter and maybe then back into the bottle.

The Jimmy Watson trophy certainly ascends prices after a victory doesn't it? It has its detractors but still it remains highly sought after and that's what Allan, Simon and Nigel would all want for their dad and grand-dad.

 

[Whining&dining]

In some respects you do get what you deserve when you drink a one year old Shiraz.

I'm not sure that in this case that holds true, I don't believe that extended cellaring is going to transform this wine into something rather wonderful, in other words there isn't a hint of greatness in this wine that is simply too youthful or unbalanced to come together yet...IMHO

 

[penegal]

Maybe.
But you have to try young wines and assess their potential otherwise you'd never cellar anything, unless you trust reviews.
And drinking a bottle is a better test than a quick sample at a tasting.

If a wine is good, with good balance it will reasonably pleasant to drink any time after it has settled down from bottling.
It's usually better to give young reds you wish to assess/drink some air, use an aerator, or decant vigorously - just up-end the bottle into the decanter and maybe then back into the bottle.

Agree. Tastings are hard to rely on, especially once you get a few tastes in, your palate starts to get "mooshed" or "nuked". More experienced tasters claim to be able to effectively palate cleanse, but I really wonder how anyone can objectively taste a couple of dozen wines in a single day / session.

Whilst I put some trust in reviews, it is qualified. Generally I will try a bottle early on, to form my own opinion, especially for "long term" wines.

I tend not to use aerators, but understand their appeal. Double decanting can be a good way to open things up. I am also patient, so opening a wine prior to cooking will let it open up more slowly.

 

[Whining&dining]

Too true Penegal, the ultimate arbiter is always going to be your own palate, I have been let down countless times by glowing reviews only to taste the wine and wonder if they've mixed up my order:-|

 

[redbigot]

I'm not sure that in this case that holds true, I don't believe that extended cellaring is going to transform this wine into something rather wonderful, in other words there isn't a hint of greatness in this wine that is simply too youthful or unbalanced to come together yet...IMHO

"Youthful" is quite different to "unbalanced".

If a wine is unbalanced when young it will seldom come into balance when cellared.

But you need to understand the difference between characters in a young wine like "prominent oak" or "firm tannins" that do not make it "out of balance" if the fruit is sufficient and the acid in sync. It does take time and practice to be able to assess young wines for cellaring purposes and I still make some mistakes, but not as many as I did in the early days.

Sometimes a year or two in bottle does let a wine settle and raw edges soften, but generally if you are cellaring a rough under-$20 young red you are likely to be disappointed.