Nice wines I have drunk recently - Red or White

[vmile]

Muse Restaurant, ACT.
Serving wine by the glass from mature magnums on Friday nights (Sat as well?).
Generous glass, reasonable cost, lovely smooth wine, good night was had- excellent local wine list as well.

 

[TheRealTMA]

Saturday night. The 128 went down the sink, unfortunately. The Dead Arm (screw cap) was also a a little off, but then never been a great fan.

 

[AnonymousCoward]

Had the opportunity to open a set of Petaluma Coonawarra's recently.
5/10/20 year old vintages - 2012, 2006 and 1998. As well as a 2002 Moss Wood to compare Coonawarra to MR...



Petaluma Coonawarra 1998: This has an amazingly nose - cassis, smoke-y oak, dusty earth, leather, mint and graphite. It changes character from hour to hour. Absolutely amazing. The palate is smooth, and light, the finish exhibiting similar notes to the nose. Medium length. Just lovely. CT93

Petaluma Coonawarra 2006: Opened alongside the '98 and '12. Whilst the 1998 was amazing, it was royalty on a throne for years, whereas the '06 seemed like the young heir, at the cusp of grasping the crown. Robust fruit on the nose - with the Shiraz and Malbec making their contributions, but the underlying secondary flavours are coming through. The whole thing presents a wonderful balance on the palate, which you can just tell is going to be great in another 10 years, where the '98 is today. CT92

Petaluma Coonawarra 2012: Whilst this is good, with Blackberry, mint, drying tannins, and some Shiraz to complement the young Cabernet, this is exposed as painfully young. The bones are there, and the wine is perfectly fine on its own, but the other stellar vintages show how this could turn out in another 10-15 years. Hold if you can.

Moss Wood Cabernet 2002: Wonderful drinking this Margaret River institution. Compared to the '98 Petaluma Coonawarra, this seemed much younger: bright dark fruit, subtle oak, smooth tannins. The fruit was still much more 'front and centre', yet it was superbly balanced, with the secondary flavours manifesting on the palate across the finish, leading to mocha and pencil shavings. Very long finish, much longer than the Petaluma. Both were superb drinking. This can easily last another 15 years. CT93

Overall, a good night!

 

[baiden]

Overall, a good night!

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Phew AC, all in a night's work eh (where do you live ? - might have to gate crash )

 

[MadMick10]

Overall, a good night!

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Overall a good night!!! For me that would be a good month, with at least a week to recover! LOL

How were the other wines on that night AC? Any other notables?

 

[AnonymousCoward]

Overall a good night!!! For me that would be a good month, with at least a week to recover! LOL

How were the other wines on that night AC? Any other notables?

Had a fascinating Greek wine - Gaia Thalassitis Submerged 2011 - they bottle the wine and put it out in the ocean to mature, and then retrieve the bottles after a few years.
Also, some quality Penfolds, Wynns, Chablis etc.

 

[Sedimental]

The 128 went down the sink, unfortunately. The Dead Arm (screw cap) was also a a little off

Such a shame. Both well regarded vintages. Was the 128 oxidised and what was wrong with the Dead Arm?

 

[Sedimental]

Christmas in July, the aftermath!

 

[TheRealTMA]

Such a shame. Both well regarded vintages. Was the 128 oxidised and what was wrong with the Dead Arm?

The 128 had been stored reasonably well and in wine frudge for last 15 years but cork fell apart ( not unexpected) and had a corked oxidised aroma. The wine was a little brown. Initial taste was just passable but the aroma was not, and after a decant and an hour still borderline until the pernicious TCA and other off aromas got to one quite quickly, so not worth drinking. The DA also had some oxidisation but after drinking a tainted wine, the after taste and after aromas stick in the nose and palate so difficult to really tell. But we drank the DA with dinner. It was ok but not brilliant.

I just read that pouring a TCA affected wine into polyethylene can remove the non-polar TCA molecule which has an affinity for the polyethylene. Interesting! We must try that in future with a potentially good wine!

"One method of removing TCA from tainted wine is to soak polyethylene (a plastic used for applications such as milk containers and plastic food wrap) in the affected wine. The non-polar TCA molecule has a high affinity for the polyethylene molecule, thereby removing the taint from the wine. The surface area of polyethylene needed to reduce the taint to sub-threshold levels is based on the TCA level in the affected wine, temperature, and the alcohol level of the wine.

This can be done at home, as advocated by Andrew Waterhouse, professor of wine chemistry at University of California, Davis, by pouring the wine into a bowl with a sheet of polyethylene plastic wrap. For ease of pouring, a pitcher, measuring cup, or decanter can be used instead. The 2,4,6-trichloroanisole will stick to the plastic. The process is effective within a few minutes.[6]"

https://en.m.wikipedia.org/wiki/Cork_taint#Treatment

 

[Daver6]

Bordeaux blend tasting last night. Wines needed at least three of the six varieties.

 

[penegal]

I've had a really shocking week, and it just got worse. Thankfully the local doctor prescribed some medicine to ease the pain.

$90AUD at the corner store...

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[Wozza]

Mad wine that works ALERT!


It's the Ravensworth Seven Months White Blend 2016

http://2blokesintrouble.wordpress.com/2017/07/21/if-india-made-coughtails/

http://www.vivino.com/users/warren-dav/reviews/72943902

2016 Ravensworth Seven Months, Australia, New South Wales, Southern New South Wales, Canberra District - CellarTracker

"What is this?! �� It's like an Indian coughtail disguised as a trendy new Orange Wine! And it works. It's so exotic.
A light, cloudy, pinky-orange appearance leads to an Alladins Cave of far flung scents and flavours. It's magnificent and so complex. You can tell there's gris, viognier, gewurztraminer and sauvignon blanc in the mix. 7 months on skins in ceramic eggs, pressing and more egg time just demonstrate Bryan Martin's wine genius.

Lychee, pink grapefruit, lemon & lime bitters, tobacco gum and Indian spice mesmerise on the nose. The bone dry palate follows suit. Building to a twin line of grapefruit flavours and creamy lychee goodness. The finish is gingery, leaving a tingle that lasts an age. What a wine. Beyond a score. It's just Out of This World ��"

Definitely worth hunting this out if you want to try something a bit [correction: very] different. I picked this up direct from the winery. But I believe it's available elsewhere too.

Enjoy your weekends my friends. Cheers, Wozza

 

[unfunkable]

Had my birthday weekend last week and had these over a few days
Ranked in order of my favourite:
1. Xanadu Stevens Road . Loads of mocha. Sweet. So easy to drink . 9/10!
2. Lake's Folly . Fruity and acidic. So easy to drink . 8.7/10
3. Cullen DM . Best word to describe this for me is nutty. This was the last one we had, and by then I was pretty much smashed...lol. Don't remember much. I passed out on the couch apparently. 8.5/10 . Being in an intoxicated state may of led to this being opened.
4. Pleasure Gardens: Don't remember much, we finished it so must of been ok.
5. Wynns Michael. Had this on the first night. Not sure what it was, maybe it was too full and bold for me.

 

[TomVexille]

2011 St Hallett Blackwell tonight.



Very nice for a freebie

 

[drron]

Basically home for three months which gives me a chance to catch up on the task of emptying the cellar.this weekend it was comparing my last 2 Lindeman's from the Hunter.both were just short of perfect 2 years ago and they should have been consumed a year ago.But not all was lost-

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The 88 was much lighter in colour and body.definitely past it's best but still pleasant drinking.The 84 was a much darker red,still a typical hunter bouquet and was only just past it's prime.
The one thing that stands out with Lindeman's is their corks.These still had a tight seal and easily extracted in one piece.A definite factor in their longevity.

 

[Sedimental]

Last Tuesday of the month's blind wine tasting, bracket 1.

 

[Sedimental]

2nd bracket

 

[Daver6]

Because it's a Thursday night.

 

[TheRealTMA]

Ah! like a good aged beaujolais!

 

[Wozza]

To celebrate not caving in to buying the latest 2016 release wines from Serrat, I thought I'd open this midweek quaffer!



I paid $75 for it through a private sale recently. But stuff it. I saved a small fortune with my self-imposed wine buying amnesty. I'm sure you won't be surprised to learn I quite like the spoils of my acquiescence:

http://www.vivino.com/users/warren-dav/reviews/73378131

http://www.cellartracker.com/w?730870

"A secret midweek treat! And what a treat.

This is Shiraz Viognier of the highest Australian order.

At this 9 year point, you can salivate over a rich, darkened black cherry appearance, a deeply perfumed nose, a powerful medium weight palate, and a firery, lingering finish. It's pristine and beautifully nuanced in its delivery. It's an intellectual's wine. A wine best served with food.

Expect black forest fruits, charcuterie, dried French herbs, ginger, honeycomb, cedar oak, and so much more. $85 (members price) is good bidding for this super classy, low volume cool climate red.

Small wonder it does so well on the secondary market. Drink 2016-2023. A Wozza 95/100 (4.2/5.0) from me."