Nice wines I have drunk recently - Red or White

Captain Halliday said:
I love it when I find something I didn't know was there. It was also a mini adventure because despite RSW being an outstanding wine, 21 years is a stretch. Langtons gave the '95 McLaren Vale season a 6. So my hopes are not high.
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~8 hours in the decanter. Anyone care to make a prediction before I get into it with the roast lamb?
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That's the thing about judging wines rather than vintages! Even in "bad" years there are good wines.
 
Captain Halliday said:
I love it when I find something I didn't know was there. It was also a mini adventure because despite RSW being an outstanding wine, 21 years is a stretch. Langtons gave the '95 McLaren Vale season a 6. So my hopes are not high.
View attachment 54549
~8 hours in the decanter. Anyone care to make a prediction before I get into it with the roast lamb?
Click to expand...
Porty and OTT? Looks a bit brown. Use it for the gravy.
 
Captain Halliday said:
I love it when I find something I didn't know was there. It was also a mini adventure because despite RSW being an outstanding wine, 21 years is a stretch. Langtons gave the '95 McLaren Vale season a 6. So my hopes are not high.
View attachment 54549
~8 hours in the decanter. Anyone care to make a prediction before I get into it with the roast lamb?
Click to expand...
As spotted by the keen eye of *TheRealTMA* this has started to turn a little brown. It's best days have certainly passed, but it's still not the stuff of gravy IMHO.

Interestingly it was as good on the nose as the best RSWs. It was smooth with most of the flavour sitting on the front pallet. But it just didn't have the finish and a very faint increase in viscosity over the back pallet.

The other two I found will need to be liberated soon or they will end up as the world's most expensive gravy.
 
Re: Nice Wines I have DranK Recently - Red or White

penegal said:
It is a real pity when something is over the hill.

Did you have a few when they were good?
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Some 20 years ago, I used to buy them every year with my selection of Penfolds new releases, but then the price became silly.

This one was a gift actually. It had been badly stored with 30 mm ullage so we didn't expect much. It delivered even less than what it promised.:)
 
Captain Halliday said:
As spotted by the keen eye of *TheRealTMA* this has started to turn a little brown. Its best days have certainly passed, but it's still not the stuff of gravy IMHO.
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Similarly, I was reminded by recounting a story at CAN II of a "lost" dozen Hill Of Grace to rummage around in one of the kids' cupboards on Saturday and discovered another box of long-forgotten miscellaneous reds.
This red likewise had its passed its peak but held its own with osso bucco on Sunday evening after decanting (man what a lot of sediment) and airing out for about 8 hours.

pleasant-surprise.jpg
 
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Half of this tonight to keep our Tassie brethren happy ;):

Winstead.JPG

While definitely not over the hill, it was better a couple of years ago. I'd describe it as a juicy pinot. A bit more grunt than the average Tassie PN offering.
 
coriander said:
Similarly, I was reminded by recounting a story at CAN II of a "lost" dozen Hill Of Grace to rummage around in one of the kids' cupboards on Saturday and discovered another box of long-forgotten miscellaneous reds.
This red likewise had its passed its peak but held its own with osso bucco on Sunday evening after decanting (man what a lot of sediment) and airing out for about 8 hours.

View attachment 54666
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I share the same sentiment about sediment;)
 
Depends on how it was stored

But I suspect it will be good.
 
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Adelaide electrical company sued after $312,000 of wine was ‘cooked’

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SPERO Raptis spent decades creating a wine cellar filled with some of the best and rarest drops from across the globe, worth $430,000.
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But the retired surgeon is now suing an airconditioning contractor over allegations that a humidifier was left on during maintenance work, effectively cooking the wine and slicing at least $312,000 from its value.

His impressive collection of 1253 wines included 86 bottles of the finest Penfolds Grange Hermitage, expensive champagnes and burgundies as well as bottles from leading winemakers Rockford, Geoff Merrill and Reschke
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Major said:
That's OK Sedimental, as long as you don't get sentimental over it. ;)
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Now now Sedi, there's no sense goin' mental, about precipitation being sedimental. You had your Hill of Grace ready to go, feeling presidential. You were worried about the potential, not the differential. At least with osso bucco, the flavour was exponential. Now you know what's essential, next time be incremental sedimental.
 

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