Nice wines I have drunk recently - Red or White

Buzzard said:
I was fortunate enough to try these at a friends house recently. More fortunate that he supplied the lot!
The 93 and 94 BP's were past their best but still ok the best of the BP being the 03. The Command was just this massive fruit bomb, a wine that needs another 10 years! For me the stand out was the Hector, simply stunning, dare I say I enjoyed it more than the BP. The VP was a fabulous way to finish the evening whilst the vintage French Bubbles were definitely a nice way to start.
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So it was just the two of you then.....
 
Buzzard said:
I was fortunate enough to try these at a friends house recently. More fortunate that he supplied the lot!
The 93 and 94 BP's were past their best but still ok the best of the BP being the 03. The Command was just this massive fruit bomb, a wine that needs another 10 years! For me the stand out was the Hector, simply stunning, dare I say I enjoyed it more than the BP. The VP was a fabulous way to finish the evening whilst the vintage French Bubbles were definitely a nice way to start.
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that hector is a hidden gem, tradition winemaking with new oak, still very young at this stage.
 
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Cold night hot pot last night , the Tyrrell’s semillon is in the zone to drink ,a good results from a bad vintage ,medium finish And balance ,no horrible greenness or over acidity jumps out on the palate.

Phil semillon on the other hand has a brighter fruit,it is a very good year for both red and whites in the hunter ,should have cellar this longer ,a basic wine in a good year really makes us happy.

Wynn’s black label cab. Another vintage that wasn’t so keen in Coonawarra .black fruit , a bit dry , medium finish . Wynn’s can really pull magic out of the hat ,I would still cellar the rest of mine longer. 93D4EC62-3E51-400E-8195-912AF5A4B208.jpeg
 
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Steady said:
I love slow cooked beef cheek
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Slightly OT, but AFF favourite, The Olive Tree in South Melbourne currently has a slow cooked beef cheek on the specials board. Have had twice. Sensational. @Mickeyc747 had it last night.

Braised Beef Cheeks
Slow cooked for 6 hrs in red wine, tomato & fresh thyme, Served on cream potato mash w gremolata


afro said:
only a few use glass stopper now?did they explain why?
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The vinolok is a relatively new innovation, so the museum wines wouldn't be under it. Also it's more expensive, so the whole range isn't under it.
 

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