So it has been forever since I've posted...so much going on right now....Part of my problem is the lack of Australian wine I've had lately....but I'd like to cover a few I've mentioned in the past...
CRFT Budenberg Pinot 2014.
I've liked most of the stuff from this producer in the past...but I was actually a bit disappointed with this...
It did have decent acidity, it did have a medium body...but it tasted too Australian..a bit riper than normal..had this overextracted flavor I get from many Aussie Pinots...It wasn't bad..but I guess my expectations were higher. Still a good wine just getting a bit more towards what I don't want rather than what I do..
Byrne Sunbury Chardonnay 2014
Generally I've liked this producer but I've never tried this particular wine...and I have to say, pretty disappointed. Acid is good and texture is good..but just too much oak for the fruit and it just completely overpowered it..it is weird because it doesn't have a huge amount of oak but it still tasted very oaky..maybe this just needs time? I don't know...
Kumeu River Hunting Hill 2010..
Last 3 or so Kumeu's I've had I would've guessed Burgundy...the fruit is slightly brighter and riper but the texture and a lot of the nose is very Burg like....Great stuff..good acidity, great overall texture, fruit is has good intensity...Lovely Chard...
Sunday, August 7, 2016
Wednesday, April 27, 2016
Jura for Noobs
Met up with a bunch of friends, some of which have never had Jura before..and yes, I know this is supposed to be about Australian wine *shruG*
I think the general consensus is most people, when exposed to Jura for the first time, will dislike it...so to my surprise and almost disappointment, all of our friends that were new to the Jura ENJOYED it...
How can that be? I'm not sure...there are a couple of theories we've come up with..
First is, in the context of all Jura, they don't seem all that weird. When you contrast with what you consider normal, they just feel way out there.
Second is, when people around you are enjoying the wine, you tend to look for positives as well...We've seen group think impact the impression of wines on a given table or even different ends of a table....
What do I think? I think it is combination of the two....I think in a context of a normal wine and Jura, it will just be too far out there regardless of what others might think about it around you. I think if you tried some Jura for the first time on your own, you might not really understand it as easily or it just might be too weird.
Of course, the evening was helped by the fact that we started off with some relatively tame Jura, including some Ganevat which is more mainstream appealing (but they were still fabulous).
Not that I want anyone to be buying Jura...I'm perfectly happy where it is right now in the $ spectrum...
I think the general consensus is most people, when exposed to Jura for the first time, will dislike it...so to my surprise and almost disappointment, all of our friends that were new to the Jura ENJOYED it...
How can that be? I'm not sure...there are a couple of theories we've come up with..
First is, in the context of all Jura, they don't seem all that weird. When you contrast with what you consider normal, they just feel way out there.
Second is, when people around you are enjoying the wine, you tend to look for positives as well...We've seen group think impact the impression of wines on a given table or even different ends of a table....
What do I think? I think it is combination of the two....I think in a context of a normal wine and Jura, it will just be too far out there regardless of what others might think about it around you. I think if you tried some Jura for the first time on your own, you might not really understand it as easily or it just might be too weird.
Of course, the evening was helped by the fact that we started off with some relatively tame Jura, including some Ganevat which is more mainstream appealing (but they were still fabulous).
Not that I want anyone to be buying Jura...I'm perfectly happy where it is right now in the $ spectrum...
Saturday, January 23, 2016
Cricket vs. Baseball [NWR]
I really enjoy cricket....and in a lot of ways I enjoy it more than baseball. They're very similar in the skillset and the general idea of how to play....
Cricketers call it a slog...They say, Baseball players just slog it..no skill...First off, they're not all swinging for the fences..you have some players that do and that is their thing..and you have some that don't and hit for an average...relative to cricket they're swinging harder though..why? Because hitting into a field of 90 degrees where you have 8 players is just like hitting into a field where every fielder is on the offside and you've hit it that way....EXCEPT
So why can't you just not swing at balls unless you're going to hit it? Well, generally that is the case...In baseball there is an area that if the ball pass home plate within that area, it is a strike. 3 strikes and you're out which means, if you haven't hit the ball by 3 strikes, you'll be out..If the pitcher throws 4 "bad" balls before 3 good ones, you get a free base (not a run, you get to first base). There is, of course, always a mind game between pitcher and batter because a swing and a miss is also considered a strike...vs. cricket a swing and a miss means almost nothing unless the ball hits the wickets (or it is just a wasted ball like in T20 where this is significant). Essentially, swinging at a ball in the strike zone is the same as making sure you're hitting the ball when it is going to hit your wicket...except the cost of missing that in cricket means you're out..the cost of hitting in in baseball without a good strike means you're probably out.
What I do find very interesting is there are plenty of articles comparing the two and nearly all of them are from the standpoint of someone that plays cricket but really has no idea about baseball...you hear stories about how a cricket player tried baseball and basically hit home runs every ball which frankly, is a tall tall tall tale...
So here is MY opinion about the differences of the two sports...
Batting - A cricket bat has probably 3-4 times the effective hitting area of a baseball bat. Now, you might say, a baseball bad is 2.61 inches in width (Diameter) and a cricket bat is 4.25 inches in width..but the difference is a baseball bat is ROUND which means the actual effective hitting area is much smaller...a bit either way of center means you're not going to hit an effective strike which means you're likely to have just gotten out. A baseball bat also tapers..
The effective field you can hit into is 90 degrees...although you can still get out if you hit it outside of that area...you can't redirect a ball, you can't miss hit it and get runs, you need a solid hit...a slight re-direct means you're out..bunting the ball means you're likely out.
Cricketers call it a slog...They say, Baseball players just slog it..no skill...First off, they're not all swinging for the fences..you have some players that do and that is their thing..and you have some that don't and hit for an average...relative to cricket they're swinging harder though..why? Because hitting into a field of 90 degrees where you have 8 players is just like hitting into a field where every fielder is on the offside and you've hit it that way....EXCEPT
You have to run in baseball...If you make contact w/ the ball and it is within that 90 degrees of the field, you MUST run. In cricket, you don't have to run, if you hit a ball straight to the fielder, you can just stay.
So why can't you just not swing at balls unless you're going to hit it? Well, generally that is the case...In baseball there is an area that if the ball pass home plate within that area, it is a strike. 3 strikes and you're out which means, if you haven't hit the ball by 3 strikes, you'll be out..If the pitcher throws 4 "bad" balls before 3 good ones, you get a free base (not a run, you get to first base). There is, of course, always a mind game between pitcher and batter because a swing and a miss is also considered a strike...vs. cricket a swing and a miss means almost nothing unless the ball hits the wickets (or it is just a wasted ball like in T20 where this is significant). Essentially, swinging at a ball in the strike zone is the same as making sure you're hitting the ball when it is going to hit your wicket...except the cost of missing that in cricket means you're out..the cost of hitting in in baseball without a good strike means you're probably out.
So what is the difference in how a ball is bowled and pitched? The distance is nearly the same where the bowler releases the ball to where the batter sits and the pitching mound vs. home plate...But in baseball, the ball gets to home plate on the full...and a cricketer thinks..that's easy!! Well yes and no...A pitcher actually releases the ball much closer to home plate than a bowler would..which makes the ball come out faster...they also get to throw the ball which gives them additional velocity...it also lets them put spin in different ways on the ball which gives the ball a LOT of movement in the air...at high speed...so that combined with the relatively small hitting area of a baseball bat makes it much more difficult to hit make contact with the ball than it does for a cricketer hitting the ball on the full in cricket...there is no comparison.
On the flipside, hitting a ball after it bounces IS something very difficult to do and you have to adjust for so many variations off the ground as a result..the field can impact how the ball comes off the ground,..the seam on the ball...the spin of the ball...and all of that can vary in length...It is most definitely a VERY difficult thing to master...
So what do we have here? On one hand, we have a situation where you can be out in a single ball where you miss it..but you have a bat that effectively is much bigger than in baseball...you can nick the ball and be out or you can nick the ball and score 4 runs...you don't have to run if you hit it....you have to negotiate a ball that can do so many different things off the ground but at the same time, the ball is moving slightly slower and moves around in the air significantly less....On the other way have a much smaller hitting area, much smaller area you're allowed to hit the ball into....many more fielders to get to it but you can get a base for free and really, your team scoring 4 runs in a baseball game where you have 27 outs is good...Whereas in cricket, with 20 outs you might get 600-800 total runs (but divide that by 4 a base is not a run in baseball) which is 150-200...
Doesn't make one any easier or harder than the other..they're both incredibly difficult...But for those that still think baseball is easy for a cricket player...consider this.
If the tall tale of a cricketer hitting pitches over the fence with ease was true..they'd be the greatest baseball player to ever live....Consider that a very good cricketer might make 2-3 million USD a year playing cricket (and much more in endorsements) vs. a very good baseball player making 20 million USD a year playing baseball. If you were breaking records, etc, you'd easily be making 30+ million a year and much more in endorsements..yet it doesn't happen..because it isn't that easy.
Fielding - Yes it is harder to catch a ball without a glove. But the expectations of the fielder in baseball and in cricket are different...Far fewer missed sitters in baseball, far more diving catches, far more stopping the ball when it is hit hard at a player on the ground...a glove makes it easier but the expectations are different...Consider this - They employ BASEBALL coaches to help crickets with fielding...the movement and especially how to get ready to throw the ball quickly is something crickets have only somewhat recently started to get better at because the need in games like T20 is vital...but let's be honest, you can be a world class cricketer and still throw a ball "like a girl" in cricket (Not to say all women can't throw a ball, it is just a term). It just will never happen in baseball..
Thursday, January 21, 2016
New Year
Can't believe it is has been almost 3 months (or more) since my last post...Terrible of me to be honest..
Lots of things happening with the holidays makes it tough but surely there was enough wine to talk about :).
Meerea Park Alexander Munro Semillon 2005.
Served blind...smelled a bit like aged Sem but more like aged Riesling..some toasty notes and lemon curd on the nose..On the palate it had great acidity and good depth of flavor....actually had a little bit of grip as well which is why I went away from Semillon and towards Tassie Riesling....Best way to be right at blind tastings is to not guess what I guess :).
Overall a really nice showing by this wine...They're released after 5 years from vintage and they show great development and acidity.
I think more people like MP for their reds..but I think their whites have been their best wines for quite awhile now...
Good Chardonnay...and two great Semillons...
Lots of things happening with the holidays makes it tough but surely there was enough wine to talk about :).
Meerea Park Alexander Munro Semillon 2005.
Served blind...smelled a bit like aged Sem but more like aged Riesling..some toasty notes and lemon curd on the nose..On the palate it had great acidity and good depth of flavor....actually had a little bit of grip as well which is why I went away from Semillon and towards Tassie Riesling....Best way to be right at blind tastings is to not guess what I guess :).
Overall a really nice showing by this wine...They're released after 5 years from vintage and they show great development and acidity.
I think more people like MP for their reds..but I think their whites have been their best wines for quite awhile now...
Good Chardonnay...and two great Semillons...
Friday, September 11, 2015
Vin Diemen Tassie 2015
I think one region that has been a bit of a disappointment for me is Tasmania...Given the weather, I would expect some really great stuff to come out of there and frankly, a lot of it hasn't performed like I think it could...
But I think that is going to change..
I'll start off with the Pinots....Not too long ago these were still very overripe....very shiraz like in texture and how they were being made. They had great acid, but they were just too big, too ripe, too bold, too much oak....so it was a great surprise to see quite a few Pinot Noirs from Tassie that have actually started to have that lighter mouthfeel, great acidity and still ripe but not overripe fruit. Stefano Lubiana and Glaetzer Dixon are good examples..but you're seeing quite a few from several different places.
Don't get me wrong, still a lot of very shiraz like Pinots out of Tassie...but I do like that we're seeing some of them come out of their comfort zone and really make a Pinot that can compete with others from other countries rather than appeal to the fruit bomb crowd..
Whites
A few years ago, I started seeing a few winemakers experiment with some skin contact to give their wines some added texture...today, nearly every winemaker is doing that or having solids in the ferment to give their wines this added texture/grip.
Now, I think it is great as it adds a lot of interest..but I can't help to think, don't these winemakers want to make wine THEY want to drink or that they think is how it should be made? Forget about everyone else, just make something you think its great...instead, like what I think is typical of Australian winemakers (especially the over 30 crowd), they just follow a trend.
It isn't like this stuff is new...maybe more people are doing it now but this isn't new...so my question is, if you enjoyed it, why didn't you do it earlier? And if you don't really want your wine to be like that, why do you make it like that?
I've probably mentioned Domaine A on here a few times...I'm not a fan of their Pinot Noir at all..in fact, except for the fact that it is made from a Pinot Noir Grape, it is nothing like a Pinot Noir...but one thing I can respect is the winemaker saying, I don't care what anyone says, this is how I want to make this...and he does...People that enjoy his style will buy his stuff and I think that is great...
I mean, I know winemakers evolve...I know there are trends...I know money is important....but to me this goes a bit beyond that.....I feel weird complaining about it because honestly, I like the fact that they make a Pinot Grigio that actually has some interest....I like what they're doing but I'd much rather see a winemaker really passionate about what they do and couldn't give a damn what anyone else thinks..I want to taste their effort, their philosophy, I want to taste the wine they want to make in their head...
But I think that is going to change..
I'll start off with the Pinots....Not too long ago these were still very overripe....very shiraz like in texture and how they were being made. They had great acid, but they were just too big, too ripe, too bold, too much oak....so it was a great surprise to see quite a few Pinot Noirs from Tassie that have actually started to have that lighter mouthfeel, great acidity and still ripe but not overripe fruit. Stefano Lubiana and Glaetzer Dixon are good examples..but you're seeing quite a few from several different places.
Don't get me wrong, still a lot of very shiraz like Pinots out of Tassie...but I do like that we're seeing some of them come out of their comfort zone and really make a Pinot that can compete with others from other countries rather than appeal to the fruit bomb crowd..
Whites
A few years ago, I started seeing a few winemakers experiment with some skin contact to give their wines some added texture...today, nearly every winemaker is doing that or having solids in the ferment to give their wines this added texture/grip.
Now, I think it is great as it adds a lot of interest..but I can't help to think, don't these winemakers want to make wine THEY want to drink or that they think is how it should be made? Forget about everyone else, just make something you think its great...instead, like what I think is typical of Australian winemakers (especially the over 30 crowd), they just follow a trend.
It isn't like this stuff is new...maybe more people are doing it now but this isn't new...so my question is, if you enjoyed it, why didn't you do it earlier? And if you don't really want your wine to be like that, why do you make it like that?
I've probably mentioned Domaine A on here a few times...I'm not a fan of their Pinot Noir at all..in fact, except for the fact that it is made from a Pinot Noir Grape, it is nothing like a Pinot Noir...but one thing I can respect is the winemaker saying, I don't care what anyone says, this is how I want to make this...and he does...People that enjoy his style will buy his stuff and I think that is great...
I mean, I know winemakers evolve...I know there are trends...I know money is important....but to me this goes a bit beyond that.....I feel weird complaining about it because honestly, I like the fact that they make a Pinot Grigio that actually has some interest....I like what they're doing but I'd much rather see a winemaker really passionate about what they do and couldn't give a damn what anyone else thinks..I want to taste their effort, their philosophy, I want to taste the wine they want to make in their head...
Tuesday, September 1, 2015
Mac Forbes Riesling
Mac Forbes Strathbogie Riesling 2011
I'm generally impressed by most of Mac Forbes stuff...Some of it is just ok but I find the rieslings to be very interesting and in general, the wines to just be of very high quality.
The 2011 Strathbogie Riesling has 19 g/L of RS which is a fair amount, especially for Australia, but the great acidity really helps cut through that and provides a wonderful balance. Slight petrol on the nose but not overpowering, toasty lemon notes, some bruised apple. The palate has some slight grip to it which suggests extended skin contact although I don't know if that was really the case. I know their EB version does have this, would be interesting to see if this has any at all.
Overall, quite an enjoyable Aussie Riesling....I actually find the RS/Acidity/Fruit to be well integrated compared to most Aussie Rieslings. 90 points.
I'm generally impressed by most of Mac Forbes stuff...Some of it is just ok but I find the rieslings to be very interesting and in general, the wines to just be of very high quality.
The 2011 Strathbogie Riesling has 19 g/L of RS which is a fair amount, especially for Australia, but the great acidity really helps cut through that and provides a wonderful balance. Slight petrol on the nose but not overpowering, toasty lemon notes, some bruised apple. The palate has some slight grip to it which suggests extended skin contact although I don't know if that was really the case. I know their EB version does have this, would be interesting to see if this has any at all.
Overall, quite an enjoyable Aussie Riesling....I actually find the RS/Acidity/Fruit to be well integrated compared to most Aussie Rieslings. 90 points.
Thursday, August 27, 2015
Lethbridge Mietta
I've mentioned Lethbridge several times as it continues to be one of my favorite wineries in Australia.
Great Riesling, Pinot Noir, Chardonnay, Shiraz and some cool blends...
Lethbridge Mietta Pinot Noir 2008
I had this a few years back and was impressed but this came across so much more Beaune like in texture but it has definitely changed a lot since then...
Smoky meats on the nose, some herbs, red fruits...there is a charred green stem smell to it...the way I see it in my head is taking a green plant or stem and then putting it on a yakitori grill and then stripping off some of the black stuff and taking a bite of it....The mouthfeel has changed a bit since I had it before..lighter on the palate with the fruit having fallen off a bit..the tannins are far more in the background as well...which has moved this from more Beaune like to more Nuits like in texture. Acidity is still really good.....
Still very much in the vein of the area (Bannockburn Geelong) with the vegetal thing going on..but I'd rank it behind Bannockburn and By Farr in the vegetal department...
For an Aussie Pinot, I think it is great....it has the right texture, not too ripe, has a bit of grip, a bit of interest....
Great Riesling, Pinot Noir, Chardonnay, Shiraz and some cool blends...
Lethbridge Mietta Pinot Noir 2008
I had this a few years back and was impressed but this came across so much more Beaune like in texture but it has definitely changed a lot since then...
Smoky meats on the nose, some herbs, red fruits...there is a charred green stem smell to it...the way I see it in my head is taking a green plant or stem and then putting it on a yakitori grill and then stripping off some of the black stuff and taking a bite of it....The mouthfeel has changed a bit since I had it before..lighter on the palate with the fruit having fallen off a bit..the tannins are far more in the background as well...which has moved this from more Beaune like to more Nuits like in texture. Acidity is still really good.....
Still very much in the vein of the area (Bannockburn Geelong) with the vegetal thing going on..but I'd rank it behind Bannockburn and By Farr in the vegetal department...
For an Aussie Pinot, I think it is great....it has the right texture, not too ripe, has a bit of grip, a bit of interest....
Tuesday, July 14, 2015
Tyrrells Futures Semillon
Tyrrells Futures Semillon....
I've had a number of these..99s and 98s mainly....Most have been pretty good, some are oxidized...but I was able to pick them up so cheaply it didn't matter...
Tyrrell's Futures Semillon 1998. Great acidity, toasty notes, honey, slight lanolin but not a lot. Good depth of flavor. Not as good as VAT 1 but still very good. It is missing that extra depth that keeps it from being a fantastic semillon but still, the acidity and everything else is really singing and it is making for a wonderful drop. 90 points.
Wednesday, July 8, 2015
Domaine Simha
So it was brought up in one of the forums...Domaine Simha..
New producer out of Tasmania...
Most of the reviews (the few I could find) on their wine seem to suggest the wines are of good quality....but after taking a look into their prices, I have to wonder, is this just marketing? Firm belief in their product? High cost of operating in Tasmania?
To give you an idea of what we're looking at:
Riesling - $75 dollars. This puts them at the top of the tree price wise for an AU Riesling. More expensive than Grosset Polish Hill, which I don't like that much but is probably considered the #1 AU Riesling...More expensive than Crawford River, more expensive than Leo Buring, Pikes Merle, etc, etc...List all of the top Rieslings in AU and this is about twice as expensive as those are...Even from an international standpoint, this puts it more expensive than Donnhoff, more expensive than a lot of JJ Prum (depends on which one)..but it essentially puts it at the high end of German Rieslings...
Chardonnay - $95 dollars. I think outside of Giaconda, this is the most expensive AU Chardonnay...more so than Leeuwin Arts, more expensive than By Farr, than Xanadu Reserve...there is a huge list of really top AU Chardonnay in that 55-80 dollar bracket and this is more expensive than those..
Pinot Noir - $85/$150/$250. So on their low end, they're more expensive than nearly every other Pinot in Australia...on their high end they're in there with Bass Phillip Reserve....in the case of the $250, the first release will be in 2016....$250 gets you a pretty damn good Red Burgundy as well..
So all of this and ZERO track record. None...
I hate to say it but this all looks like a lot of marketing BS. Price it high, make people believe it is a quality product and they're paying for something special.....You know, I get the idea, I understand the thought process behind it...the problem is it really doesn't work well with wine. At the end of the day, it still needs to perform. Even the most overhyped wine, Ace of Spades, is still a good wine...and Champagne is already associated with luxury and most of the people buying it have no idea anyways....But in a market like still wine, is that going to work? So far all of the companies that have tried that have failed...Now with this one, it actually looks like the wine is good...which really helps...but is it good enough to justify those prices? I don't know..
I will say...The price hype and the good reviews has made me want to try the wine...I certainly would be interested in trying it...but would I buy it? Not at this point...There is absolutely nothing to suggest this is going to be better than so many other things out there...Tassie, in general, has not shown itself to be ideal for Pinot. You'd think it would be but they just don't perform at their price point...It is funny, I feel like it is complete marketing but I still want to try it....I want to try it because if it is good, I always love good wine..and if it isn't as good as it should be, I'll have no issues saying so..and I'll want to say so....I see the lightning storm but I'm still walking towards it...
New producer out of Tasmania...
Most of the reviews (the few I could find) on their wine seem to suggest the wines are of good quality....but after taking a look into their prices, I have to wonder, is this just marketing? Firm belief in their product? High cost of operating in Tasmania?
To give you an idea of what we're looking at:
Riesling - $75 dollars. This puts them at the top of the tree price wise for an AU Riesling. More expensive than Grosset Polish Hill, which I don't like that much but is probably considered the #1 AU Riesling...More expensive than Crawford River, more expensive than Leo Buring, Pikes Merle, etc, etc...List all of the top Rieslings in AU and this is about twice as expensive as those are...Even from an international standpoint, this puts it more expensive than Donnhoff, more expensive than a lot of JJ Prum (depends on which one)..but it essentially puts it at the high end of German Rieslings...
Chardonnay - $95 dollars. I think outside of Giaconda, this is the most expensive AU Chardonnay...more so than Leeuwin Arts, more expensive than By Farr, than Xanadu Reserve...there is a huge list of really top AU Chardonnay in that 55-80 dollar bracket and this is more expensive than those..
Pinot Noir - $85/$150/$250. So on their low end, they're more expensive than nearly every other Pinot in Australia...on their high end they're in there with Bass Phillip Reserve....in the case of the $250, the first release will be in 2016....$250 gets you a pretty damn good Red Burgundy as well..
So all of this and ZERO track record. None...
I hate to say it but this all looks like a lot of marketing BS. Price it high, make people believe it is a quality product and they're paying for something special.....You know, I get the idea, I understand the thought process behind it...the problem is it really doesn't work well with wine. At the end of the day, it still needs to perform. Even the most overhyped wine, Ace of Spades, is still a good wine...and Champagne is already associated with luxury and most of the people buying it have no idea anyways....But in a market like still wine, is that going to work? So far all of the companies that have tried that have failed...Now with this one, it actually looks like the wine is good...which really helps...but is it good enough to justify those prices? I don't know..
I will say...The price hype and the good reviews has made me want to try the wine...I certainly would be interested in trying it...but would I buy it? Not at this point...There is absolutely nothing to suggest this is going to be better than so many other things out there...Tassie, in general, has not shown itself to be ideal for Pinot. You'd think it would be but they just don't perform at their price point...It is funny, I feel like it is complete marketing but I still want to try it....I want to try it because if it is good, I always love good wine..and if it isn't as good as it should be, I'll have no issues saying so..and I'll want to say so....I see the lightning storm but I'm still walking towards it...
BK Wines Skin and Bones Pinot 2013
BK Wines has been doing a lot of interesting things with their wines...generally, I'm pretty impressed by the quality and they tend to always be interesting.
BK Wines Skin and Bones Pinot 2013.
These spend a good amount of time on skins (100 days). 10% new oak. When I first got a whiff of this I thought, ok..Aussie pinot...Palate was a bit hot and ripe (only 12.5% alcohol though)...Tannins were more apparent but not off putting..but it just reminded me what I dislike about Aussie Pinot...cherry cola like...Might've even been a bit spritzy...
BUT
After some time, this really started to come into its own..the nose become a lot more interesting...with the heat going away and replaced with some earth, mushrooms, herbs.....Palate became far more mid weight, red cherries and it tastes like some stalk but I'm not sure if any whole bunch was used. Tannins are apparent but they're the nice ones (on my tongue vs. lips). The acidity was great..overall palate progression became quite good....Whereas before this wine had some aspects of Aussie Pinot and a very very ripe Gevrey...it really started moving away from typical Aussie pinot..still ripe which makes you think new world..but with a lot of interest and overall great texture...
You can find this for around 30 AUD if you can find it at all...and it is definitely a good buy at that......90 points..
BK Wines Skin and Bones Pinot 2013.
These spend a good amount of time on skins (100 days). 10% new oak. When I first got a whiff of this I thought, ok..Aussie pinot...Palate was a bit hot and ripe (only 12.5% alcohol though)...Tannins were more apparent but not off putting..but it just reminded me what I dislike about Aussie Pinot...cherry cola like...Might've even been a bit spritzy...
BUT
After some time, this really started to come into its own..the nose become a lot more interesting...with the heat going away and replaced with some earth, mushrooms, herbs.....Palate became far more mid weight, red cherries and it tastes like some stalk but I'm not sure if any whole bunch was used. Tannins are apparent but they're the nice ones (on my tongue vs. lips). The acidity was great..overall palate progression became quite good....Whereas before this wine had some aspects of Aussie Pinot and a very very ripe Gevrey...it really started moving away from typical Aussie pinot..still ripe which makes you think new world..but with a lot of interest and overall great texture...
You can find this for around 30 AUD if you can find it at all...and it is definitely a good buy at that......90 points..
Friday, July 3, 2015
MP Hunter
I'm generally a fan of Meerea Park in the Hunter. Great Sems...pretty good Chardonnays..and pretty good Shiraz as well. The Shiraz tend to be on the bigger end of the Hunter Spectrum..with more oak and riper fruit, but they're well made and they do have some really nice wines...
Meerea Park Hell Hole Shiraz 2003.
Nose is slightly muted when I first open this...stays like that for awhile. Hint of match stick/sulfur....On the Palate it tastes heavily reduced...Very reduced at this point and awkward on the palate..oak it sticking out...heavy match stick flavors....I wait a bit longer...
1+ hour in, still reduced but some red fruits coming across..oak is less obvious but honestly, I'm not overly enjoying this...
Day 2 - I felt this just needed a lot of air to get rid of some of the reduction...huge difference in the wine...brighter red fruits, good acid...Still a bit heavy on the oak but not too bad...Slight hints of leather, crushed rock and pepper....Good Shiraz...90 points...
I enjoy what I consider the oakier Hunter Shiraz makers (Thomas, Meerea Park, Brokenwood) because they use great overall technique and have great fruit...but I definitely wouldn't mind seeing it toned down slightly....
Thursday, June 18, 2015
Lethbridge Chardonnay 2008
I'm a big fan of Lethbridge...as people have problem seen from previous posts. They just do a great job making a wine that isn't typical of Australia (not in my opinion) and I appreciate dedication to craft and the idealism that goes into their style of wine..
Lethbridge Estate Chardonnay 2008.
A bit of reduction...actually, I think they really sulfured the heck out of this..which is good in a way because that is currently the trend..that burnt match stick is something people are looking for in wine...I'm not sure I agree that it is a great thing although it doesn't bother me that much. I DO think they're doing it to put off all of the Premox going around in Burgundy so that "style" or "characteristic" of the wine has rubbed off on a few others.
Good fruit, slightly muted, peaches, pear...some burnt match stick or a lot of it I should say...I don't think the alcohol is high but I do get a slight bit of heat which to me is accentuated by the sulfur. Acidity is great, as it always is from them...Maybe a tad bit heavy on the oak although I too think the sulfur accentuates that. Overall, I do think the wine had pretty good balance with the acidity + new oak + malo...It isn't lean, it isn't fat...it has the characteristics of a good chardonnay and I think the style is really more old world than new.
One thing I did think was weird though..over 3 days, this thing has barely budged at all..relatively tight compared to other Lethbridge Chardonnays I've had...and this one isn't showing any signs of oxidation...which again lends itself to my sulfur theory.....I also don't think this has evolved too much under screw cap....there is SOME development but less than expected....So on the plus side, I think this wine will last 10+ years..on the downside...it is at a point where it will last 10+ more years...
Will I try to get more Lethbridge Chardonnay? Without a doubt....Do I think anyone that wants a more old world style new world Chardonnay should try these? Without a doubt...
Lethbridge Estate Chardonnay 2008.
A bit of reduction...actually, I think they really sulfured the heck out of this..which is good in a way because that is currently the trend..that burnt match stick is something people are looking for in wine...I'm not sure I agree that it is a great thing although it doesn't bother me that much. I DO think they're doing it to put off all of the Premox going around in Burgundy so that "style" or "characteristic" of the wine has rubbed off on a few others.
Good fruit, slightly muted, peaches, pear...some burnt match stick or a lot of it I should say...I don't think the alcohol is high but I do get a slight bit of heat which to me is accentuated by the sulfur. Acidity is great, as it always is from them...Maybe a tad bit heavy on the oak although I too think the sulfur accentuates that. Overall, I do think the wine had pretty good balance with the acidity + new oak + malo...It isn't lean, it isn't fat...it has the characteristics of a good chardonnay and I think the style is really more old world than new.
One thing I did think was weird though..over 3 days, this thing has barely budged at all..relatively tight compared to other Lethbridge Chardonnays I've had...and this one isn't showing any signs of oxidation...which again lends itself to my sulfur theory.....I also don't think this has evolved too much under screw cap....there is SOME development but less than expected....So on the plus side, I think this wine will last 10+ years..on the downside...it is at a point where it will last 10+ more years...
Will I try to get more Lethbridge Chardonnay? Without a doubt....Do I think anyone that wants a more old world style new world Chardonnay should try these? Without a doubt...
Sunday, June 14, 2015
Torbreck Les Amis
Most Torbreck stuff is pretty biggish...they do a good job though with the fruit being pure and the wine being quite clean...
These are still rather expensive on release (over 100 AUD) which makes it a bit questionable given the number of other wines you can get out there for that...but as far as Grenache in Australia, this has shown it can age and age for quite awhile....There are a few other Grenaches coming out in Australia that are slightly more interesting and seeing how this will impact the price of this should also prove to be interesting...but as far as wines that surprised me and have shown they're more than what they seem...this did that..
They make a Grenache called Les Amis, which, when young, is quite biggish...as Grenache often is when young...I've never really had an aged version of this and really wasn't sure what to expect but..
Torbreck Les Amis 2003.
100% Grenache, when young these are quite big fruited...nearly gloppy fruited...They remind me of very big CDPs but without any funk....But this has aged quite nicely. As Grenache can often do, it has softened quite nicely and the texture has become far lighter than the alcohol or original fruit would suggest. Still carries very pure fruit but the darker fruits have become a bit redder and the overall mouthfeel just feels very much improved over younger versions of this...
These are still rather expensive on release (over 100 AUD) which makes it a bit questionable given the number of other wines you can get out there for that...but as far as Grenache in Australia, this has shown it can age and age for quite awhile....There are a few other Grenaches coming out in Australia that are slightly more interesting and seeing how this will impact the price of this should also prove to be interesting...but as far as wines that surprised me and have shown they're more than what they seem...this did that..
Sunday, April 12, 2015
Lethbridge Riesling
So I had the chance to try a bit more Lethbridge Riesling 2011...
On the plus side, good development..a bit of toasty notes....
On the downside...a bit more VA than I was expecting...The TA for the wine is very high which I love....but the VA is a bit of a concern for the long term....It wasn't that off putting but it wasn't what I was expecting to see and would definitely limit how much this wine will age. Have an older example I'm planning on trying soon so maybe that'll give me a better idea....
Just to make it clear, the VA wasn't that obvious when it was younger...
On the plus side, good development..a bit of toasty notes....
On the downside...a bit more VA than I was expecting...The TA for the wine is very high which I love....but the VA is a bit of a concern for the long term....It wasn't that off putting but it wasn't what I was expecting to see and would definitely limit how much this wine will age. Have an older example I'm planning on trying soon so maybe that'll give me a better idea....
Just to make it clear, the VA wasn't that obvious when it was younger...
Friday, March 20, 2015
A bunch of stuff with friends
Clonakilla Riesling 2014 - This is proof to me that most Australian riesling needs age on it...There are some that have some added complexity right away but to me this was basically dead. Acid, some fruit, no depth....I know this will be better in 5 or so years....it just isn't very good right now.
Tyrrells Futures Semillon 1998
Slightly oxidized but still a very good wine underneath. Good acidity, good depth and complexity... a lot of honey and toasty notes. This doesn't hit the depths of their Vat 1 but no other semillon does.
Margan Semillon 1999
A bit of residual sugar on the nose and noticeably lighter in color than the Tyrrells. Slightly less acid and less depth than the Tyrrells but still doing very well and can definitely age a bit more. I don't mind some residual sugar in certain wines but this one is throwing me off a bit...It doesn't seem to go right with the toasty notes I get from aged Semillon but overall this is quite nice.
Wynns Centenary 1991
This is a freak of a wine. They're generally all really good. It doesn't have the depth or structure of some of the other Centenary's I've had but still, pretty good wine overall. Started to fall off near the end of the evening but my initial gut was this could have gone longer in the cellar. Brighter than most Connawarras, tannins were fine, overall depth was good.
Bowen Cabernet Sauvignon 1991
This was definitely a bit "older" than the Wynns...a lot more leathery characteristics...Tannins were fully resolved..the wine overall was drinking very nicely. At first I would've put the Wynns over it..near the end of the evening the Bowen was getting better with sufficient acidity to carry it, ample grip and a lot of savory characteristics that just made it enjoyable to drink. Definitely drink NOW though...
Tyrrells Futures Semillon 1998
Slightly oxidized but still a very good wine underneath. Good acidity, good depth and complexity... a lot of honey and toasty notes. This doesn't hit the depths of their Vat 1 but no other semillon does.
Margan Semillon 1999
A bit of residual sugar on the nose and noticeably lighter in color than the Tyrrells. Slightly less acid and less depth than the Tyrrells but still doing very well and can definitely age a bit more. I don't mind some residual sugar in certain wines but this one is throwing me off a bit...It doesn't seem to go right with the toasty notes I get from aged Semillon but overall this is quite nice.
Wynns Centenary 1991
This is a freak of a wine. They're generally all really good. It doesn't have the depth or structure of some of the other Centenary's I've had but still, pretty good wine overall. Started to fall off near the end of the evening but my initial gut was this could have gone longer in the cellar. Brighter than most Connawarras, tannins were fine, overall depth was good.
Bowen Cabernet Sauvignon 1991
This was definitely a bit "older" than the Wynns...a lot more leathery characteristics...Tannins were fully resolved..the wine overall was drinking very nicely. At first I would've put the Wynns over it..near the end of the evening the Bowen was getting better with sufficient acidity to carry it, ample grip and a lot of savory characteristics that just made it enjoyable to drink. Definitely drink NOW though...
Sunday, February 8, 2015
Wine lists
So what do you look for in a wine list? Do you look for the big names? The wines you recognize? Or maybe your favorite region?
Everyone's answer is going to be different and it really just depends on what wines you like to drink and how comfortable you are with going out of your comfort zone...
My personal opinion is, I want a wine list where you can see there is actual effort put into the list. A variety of different styles, producers, regions, varieties and price points. At a minimum, every single wine should be well made (which isn't always the case). I'd like a mix of well known names and some hidden gems. I want some where they might be popular in certain wine geek circles but not necessarily well known wines. I want wines where if I want a known quantity, I can easily go with that. I want different styles so I can pick a wine based on the preferences on the table...I want something a bit different but safe..I want something really different and not.
At a lot of well known restaurants, you might often see a very large, very nice but incredibly boring list that has absolutely no effort. Making a book full of Bordeaux 1st Growths, 2nd Growths, Burg GCs, 1er Crus (all well known names), the most famous wines of each region..multiple vintages..I can't think of anything more boring than that. To top it all off, you pay a super premium to buy one of these no brainer wines...Snooze...
At the same time, a big trend right now is sommeliers picking a lot very oddball wines....So the list, while it might appeal to some wine geeks, is packed full of lesser known producers, very acid driven in style and they seem to have it in their head that they're trying to teach their customers about wine.
Now, out of the two there, I'd rather see the latter...just because for my personal tastes that is gong to be what I want to drink...but I don't think most people fall into that category..I also think the Somm has failed in what they're supposed to be doing here. You can have your geeky wines but still have stuff that will be in a style THEY might not want but that their customers might prefer. Or in the least, go with something that will have mass appeal but might be slightly different....You'll still be surprised how many people would be willing to try something different but why limit your list to your own personal preference. If you can't honestly evaluate wines of a different style to what you prefer, maybe a job that requires you to think about the palate of others is not the right profession....
Everyone's answer is going to be different and it really just depends on what wines you like to drink and how comfortable you are with going out of your comfort zone...
My personal opinion is, I want a wine list where you can see there is actual effort put into the list. A variety of different styles, producers, regions, varieties and price points. At a minimum, every single wine should be well made (which isn't always the case). I'd like a mix of well known names and some hidden gems. I want some where they might be popular in certain wine geek circles but not necessarily well known wines. I want wines where if I want a known quantity, I can easily go with that. I want different styles so I can pick a wine based on the preferences on the table...I want something a bit different but safe..I want something really different and not.
At a lot of well known restaurants, you might often see a very large, very nice but incredibly boring list that has absolutely no effort. Making a book full of Bordeaux 1st Growths, 2nd Growths, Burg GCs, 1er Crus (all well known names), the most famous wines of each region..multiple vintages..I can't think of anything more boring than that. To top it all off, you pay a super premium to buy one of these no brainer wines...Snooze...
At the same time, a big trend right now is sommeliers picking a lot very oddball wines....So the list, while it might appeal to some wine geeks, is packed full of lesser known producers, very acid driven in style and they seem to have it in their head that they're trying to teach their customers about wine.
Now, out of the two there, I'd rather see the latter...just because for my personal tastes that is gong to be what I want to drink...but I don't think most people fall into that category..I also think the Somm has failed in what they're supposed to be doing here. You can have your geeky wines but still have stuff that will be in a style THEY might not want but that their customers might prefer. Or in the least, go with something that will have mass appeal but might be slightly different....You'll still be surprised how many people would be willing to try something different but why limit your list to your own personal preference. If you can't honestly evaluate wines of a different style to what you prefer, maybe a job that requires you to think about the palate of others is not the right profession....
Wednesday, January 21, 2015
Seppelt Great Western
Seppelt Great Western Reserve Shiraz 1998
Seppelt St Peters Shiraz used to be called the Seppelt Great Western Shiraz. For a few years they had a barrel selection of the Great Western Shiraz that was to spend some additional time in barrel. Those were released as the Great Western Reserve Shiraz...
I've always been a big fan of this wine, it is a great example of what Australian wine can be but often isn't.
Medium body, good acidity, and tannins still present...Great complexity and texture...Maybe a little too much oak but I don't think it detracted from the wine...it also had a bit eucalyptus component as well...
I think some may think this a bit on the milkshakey style of wine and I'd partially agree...but the palate has great balance and great depth and really doesn't feel like it is forcing anything....So that combined with the good acidity and medium body really just make this a joy to drink...92 points
Seppelt St Peters Shiraz used to be called the Seppelt Great Western Shiraz. For a few years they had a barrel selection of the Great Western Shiraz that was to spend some additional time in barrel. Those were released as the Great Western Reserve Shiraz...
I've always been a big fan of this wine, it is a great example of what Australian wine can be but often isn't.
Medium body, good acidity, and tannins still present...Great complexity and texture...Maybe a little too much oak but I don't think it detracted from the wine...it also had a bit eucalyptus component as well...
I think some may think this a bit on the milkshakey style of wine and I'd partially agree...but the palate has great balance and great depth and really doesn't feel like it is forcing anything....So that combined with the good acidity and medium body really just make this a joy to drink...92 points
Thursday, December 25, 2014
Something different from OZ
A lot of new producers out there doing something different...they're going against the grain and doing what they want...
I'm actually finding that a lot of them, for whatever reason, are in Adelaide Hills but really, they're coming up from all over and it is a really an exciting time for Australian wine.
I'll try to cover some of these wines in the near future if I ever get around to it but for now here's a list of some of the ones I think are really riding that edge...Let me know if I'm missing some :).
Ochota Barrels
BK Wines
Brash Higgins
CRFT
Marius
Ruggabellus
Alex Byrne
Lethbridge
Marq
Yelland and Papps
Between Five Bells
Born and Raised
Adelina
These Young Punks
Woods Crampton
A.Retief
I'm sure there are a bunch of others but these are the ones standing out in my mind (right now). Higher acid, extended skin contact, oak when the wine might not normally be used in oak...extra time on leeds...just a lot of different yet not so different things to try to change people's perception about Australian wine or even just to make something they want to drink..either way, interesting stuff that will really make you take notice..
I'm actually finding that a lot of them, for whatever reason, are in Adelaide Hills but really, they're coming up from all over and it is a really an exciting time for Australian wine.
I'll try to cover some of these wines in the near future if I ever get around to it but for now here's a list of some of the ones I think are really riding that edge...Let me know if I'm missing some :).
Ochota Barrels
BK Wines
Brash Higgins
CRFT
Marius
Ruggabellus
Alex Byrne
Lethbridge
Marq
Yelland and Papps
Between Five Bells
Born and Raised
Adelina
These Young Punks
Woods Crampton
A.Retief
I'm sure there are a bunch of others but these are the ones standing out in my mind (right now). Higher acid, extended skin contact, oak when the wine might not normally be used in oak...extra time on leeds...just a lot of different yet not so different things to try to change people's perception about Australian wine or even just to make something they want to drink..either way, interesting stuff that will really make you take notice..
Friday, November 28, 2014
Sonoma, Napa and others
I've had the chance to try quite a few California wines so I'll do some quick impressions....
Porter Creek - Sonoma
Well made wines...a pretty good estate Chardonnay...a good range of CA Pinot with some being just a bit too ripe and others fitting quite nicely between a big pinot and a more medium bodied, high acid Pinot. They also had a pretty good Carignane and a very peppery Syrah. Overall - Worth a visit...Their wines are pretty reasonably priced and they're very well made.
Unti Wines - Sonoma
Specializing in Italian varieties...The guy at Porter creek actually suggested I come here because their wines tend to be high acid..
Very good Barbera...one of the better non Piedmont ones I've tried...and the rest of their line was all good and exhibited very good value as well. One thing that really threw me off though was their stated acidity and what I picked up on the palate were NOT consistent. At some point I thought maybe they were doing the EU type of acidity calculation but if so, these would have been impossibly high for the grapes that were there..so that couldn't be it....This place is definitely worth a visit if you like Italian varieties or you want higher acid wines...very good overall value.
Macphail wines.
Pretty good but very typical CA Pinot...Not sure what to say here but they did have a number of different pinots and they were all interesting to try...but a bit of a stretch price wise and it doesn't help that their tasting fee is 20 dollars and you need to buy 3 bottles to offset it....Is it worth trying? I'd probably say NO...they were very nice, very helpful and the overall experience was pretty good...but their pricing structure is terrible and how they approach their tasting fee is not good at all.
Pride Mountain
Wonderful estate on top of the mountain that straddles both Napa and Sonoma county. We were able to take their wine tour and check out their wine cave as well as get to try barrel samples and do our own little blending of sorts....I've had their wines before and they've all been very good. Their reds are a great balance between very fruit forward but still maintaining really good structure...especially when it comes to acidity. Their Chardonnay was also quite nicely done...CA Chardonnay bright fruit, some new oak, partial malo and really nice acidity. I'd highly recommend coming here.
Heitz
Old school Napa Cabs...one of the few places where the tasting fee is still free as well...Compared to most of the modern Napa Cabs, these are quite light...some might even call them thin. To me they were very nice, nice texture and mouthfeel..proper acidity..but yes, by modern standards they do not have the body of oomph of a lot of CA Cabs....I actually really enjoyed the wines though...
Porter Creek - Sonoma
Well made wines...a pretty good estate Chardonnay...a good range of CA Pinot with some being just a bit too ripe and others fitting quite nicely between a big pinot and a more medium bodied, high acid Pinot. They also had a pretty good Carignane and a very peppery Syrah. Overall - Worth a visit...Their wines are pretty reasonably priced and they're very well made.
Unti Wines - Sonoma
Specializing in Italian varieties...The guy at Porter creek actually suggested I come here because their wines tend to be high acid..
Very good Barbera...one of the better non Piedmont ones I've tried...and the rest of their line was all good and exhibited very good value as well. One thing that really threw me off though was their stated acidity and what I picked up on the palate were NOT consistent. At some point I thought maybe they were doing the EU type of acidity calculation but if so, these would have been impossibly high for the grapes that were there..so that couldn't be it....This place is definitely worth a visit if you like Italian varieties or you want higher acid wines...very good overall value.
Macphail wines.
Pretty good but very typical CA Pinot...Not sure what to say here but they did have a number of different pinots and they were all interesting to try...but a bit of a stretch price wise and it doesn't help that their tasting fee is 20 dollars and you need to buy 3 bottles to offset it....Is it worth trying? I'd probably say NO...they were very nice, very helpful and the overall experience was pretty good...but their pricing structure is terrible and how they approach their tasting fee is not good at all.
Pride Mountain
Wonderful estate on top of the mountain that straddles both Napa and Sonoma county. We were able to take their wine tour and check out their wine cave as well as get to try barrel samples and do our own little blending of sorts....I've had their wines before and they've all been very good. Their reds are a great balance between very fruit forward but still maintaining really good structure...especially when it comes to acidity. Their Chardonnay was also quite nicely done...CA Chardonnay bright fruit, some new oak, partial malo and really nice acidity. I'd highly recommend coming here.
Heitz
Old school Napa Cabs...one of the few places where the tasting fee is still free as well...Compared to most of the modern Napa Cabs, these are quite light...some might even call them thin. To me they were very nice, nice texture and mouthfeel..proper acidity..but yes, by modern standards they do not have the body of oomph of a lot of CA Cabs....I actually really enjoyed the wines though...
Saturday, November 1, 2014
CRFT
CRFT Wines
CRFT wines is the brainchild of two winemakers, Candice Helbig and Frewin Ries. They currently only produce single vineyard wines from several different sources around South Australia.
I've read a few things about them but they only started in 2012 so a very new up and comer and their wine is very difficult to source. I was lucky enough to have the opportunity to try their wines and I'm really glad I did..
CRFT Gruner Vetliner K1 2014
CRFT Gewurztraminer K1 2013
Both of these wines are fantastic atypical representations of each of these grape varieties and I was especially impressed with the Gewurztraminer which had very nice acidity which I think showed a bit better because the RS was so low (under 2g). Both of these are great food wines and I wouldn't hesitate to drink either one of these...
CRFT Pinot Noir Arranmore 2013
CRFT Pinot Noir Budenberg 2013
CRFT Pinot Noir Chapel Valley 2013
Fruit was sourced from single vineyards across Adelaide Hills. All of the them used French oak varying between 35-40% new.
Each of their Pinots were different from each other but one thing was fairly consistent...Great acidity, great texture, a very medium bodied Pinot that I think a lot of locals will scoff at..but honestly, a really great example of what CAN be done in Australia and I'm looking forward to seeing how this goes. If you like a lighter Pinot that is more like a village level or 1er level burg in color/viscosity, you will probably like all three of these...
CRFT Little Hill Shiraz 2013
CRFT Cemetery Shiraz 2013
CRFT Fechner Shiraz 2013
All Barossa sourced single vineyard Shiraz. All had great acidity. Out of the three, the Cemetery was probably the biggest of the three and the most full body but all of them were great. The Little Hill was a very good everyday wine with food..and the Fechner, which was from the Eden Valley, had fantastic acidity to go with very nice fruit..I was actually really impressed by these wines....
One thing I noticed with all of their reds was that even though they did use a good amount of new oak, none of the wines felt overly oaky....which I thought was great considering how young the wines were....They all had great texture and mouthfeel....Actually that applies across every single one of their wines...Not a dud in the bunch...
I see them having great success and I see them(along with others) filling a great gap in the Australian wine scene... there are a good number of new winemakers now that are moving away from the old Australian wine scene...they're doing what they want, how they want and what they think rather than trying to follow some trend....
CRFT wines is the brainchild of two winemakers, Candice Helbig and Frewin Ries. They currently only produce single vineyard wines from several different sources around South Australia.
I've read a few things about them but they only started in 2012 so a very new up and comer and their wine is very difficult to source. I was lucky enough to have the opportunity to try their wines and I'm really glad I did..
CRFT Gruner Vetliner K1 2014
CRFT Gewurztraminer K1 2013
Both of these wines are fantastic atypical representations of each of these grape varieties and I was especially impressed with the Gewurztraminer which had very nice acidity which I think showed a bit better because the RS was so low (under 2g). Both of these are great food wines and I wouldn't hesitate to drink either one of these...
CRFT Pinot Noir Arranmore 2013
CRFT Pinot Noir Budenberg 2013
CRFT Pinot Noir Chapel Valley 2013
Fruit was sourced from single vineyards across Adelaide Hills. All of the them used French oak varying between 35-40% new.
Each of their Pinots were different from each other but one thing was fairly consistent...Great acidity, great texture, a very medium bodied Pinot that I think a lot of locals will scoff at..but honestly, a really great example of what CAN be done in Australia and I'm looking forward to seeing how this goes. If you like a lighter Pinot that is more like a village level or 1er level burg in color/viscosity, you will probably like all three of these...
CRFT Little Hill Shiraz 2013
CRFT Cemetery Shiraz 2013
CRFT Fechner Shiraz 2013
All Barossa sourced single vineyard Shiraz. All had great acidity. Out of the three, the Cemetery was probably the biggest of the three and the most full body but all of them were great. The Little Hill was a very good everyday wine with food..and the Fechner, which was from the Eden Valley, had fantastic acidity to go with very nice fruit..I was actually really impressed by these wines....
One thing I noticed with all of their reds was that even though they did use a good amount of new oak, none of the wines felt overly oaky....which I thought was great considering how young the wines were....They all had great texture and mouthfeel....Actually that applies across every single one of their wines...Not a dud in the bunch...
I see them having great success and I see them(along with others) filling a great gap in the Australian wine scene... there are a good number of new winemakers now that are moving away from the old Australian wine scene...they're doing what they want, how they want and what they think rather than trying to follow some trend....
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