Vinomofo Wine Deals

Mavis, the jack is a beautiful wine and incredible value. It really does deliver on it's show circuit medals and importantly, will just develop so nicely. As far as the best under tenner, it has to go close. Who would have thought it was going to be this good?
 
Ah the curse of Vinomofo, so many great young wines with so so much potential, but only so much space in the cellar...

In the case of the Jack, i've got a couple cases ready to be drunk guilt free and a couple sealed away.
 
Delectable Blue said:
I agree, the Better Half Pinot was not great, but it was drinkable.

For me, my only outright failure has been the recent purchase of the Spinifex Bete Noir Shiraz. For me there was just too much of an iodised salinity on the front palate, that I just couldn't get past. Although the mid and back palate were very nice. It just reminded me too much of the Wolf Blass Grey Label shiraz that I poured down the drain the week before. Just undrinkable for me. That's two bottles down the sink in the same week, and that's after having not poured a bottle of wine down the sink in over a decade!

Some have suggested that the Spinifex may have just been a tainted bottle. Unfortunately I will never know, as I have just exercised the Fo's generous returns policy.
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Their cadre of tasters – enology students at the University of Adelaide with some specialized tasting experience – were able to first identify saltiness in Australian Shiraz and unoaked Chardonnay at .36 to 1.76 g/L with a median of .8 g/L and a lot of individual variation (values were lower for the white wine, higher for the red). The Australian legal maximum of .606 g/L, then, means that some of these folk may sometimes encounter a salty wine; the Swiss limit of .06 g/L, on the converse, seems unwarranted at least in terms of sensory concerns. The researchers also spiked the Chardonnay with several concentrations of NaCl and asked a smaller group of specially trained students to rate their sensory qualities. Those experiments confirmed that at .5 and 1 g/L, added salt dampened perceptions of fruit and added a salty flavor and soapy mouthfeel.
 
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Rug said:
Their cadre of tasters – enology students at the University of Adelaide with some specialized tasting experience – were able to first identify saltiness in Australian Shiraz and unoaked Chardonnay at .36 to 1.76 g/L with a median of .8 g/L and a lot of individual variation (values were lower for the white wine, higher for the red). The Australian legal maximum of .606 g/L, then, means that some of these folk may sometimes encounter a salty wine; the Swiss limit of .06 g/L, on the converse, seems unwarranted at least in terms of sensory concerns. The researchers also spiked the Chardonnay with several concentrations of NaCl and asked a smaller group of specially trained students to rate their sensory qualities. Those experiments confirmed that at .5 and 1 g/L, added salt dampened perceptions of fruit and added a salty flavor and soapy mouthfeel.
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Salinity is a concern in dry locations when frequent irrigation increases soil salinity, which increases wine salinity, which may add one more to the list of western American winemakers’ concerns. Soil composition often doesn’t translate in the way you’d expect into grape composition; salt is, unfortunately, an exception. FYI as it also happens in Oz
 
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Morning team, after a month overseas I see the Fo appear to have upped their game with some fairly decent Black Market deals, well based on RRP anyway. May I ask for some assistance on any highlights that are still floating around, say full bodied Shirazs and/or WA cabernet/Bordeaux style blends?
Thanks in advance.
 
jabba100 said:
Should be Erin Eyes Celtic Heritage Cab Shiraz.
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Thanks Jabba, you are a gentleman and a scholar! I hope you are right as i just boom'd. Rush was that i didn't want to miss out on the Sensi Mantello Tuscan Sangiovese Blend 2013, and if you really want something and wait...well Murphy is lurking.
The Sensi mys blend is truly luscious, rich and flavoursome, at least the year before was, and from what reports i could find, 2013 is too. And re Erin Eyes, well anyone who makes such a fabulous malbec as the vinomofo offer from late last year, well any of their other produce has got to be at least well worth the money.
 
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Miss bick said:
.... on the Sensi Mantello Tuscan Sangiovese Blend 2013, and if you really want something and wait...well Murphy is lurking.
The Sensi mys blend is truly luscious, rich and flavoursome, at least the year before was, and from what reports i could find, 2013 is too. And re Erin Eyes, well anyone who makes such a fabulous malbec as the vinomofo offer from late last year, well any of their other produce has got to be at least well worth the money.
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Oops ..should have been Sensi mts blend. Keypad has Monday-itis in advance
 
Miss bick said:
Oops ..should have been Sensi mts blend. Keypad has Monday-itis in advance
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And if it (https://vinomofo.com/wines/red-wine/black-market-deal-cabernet-blend-2014) is Erin eyes cab sav/shiraz, here are some reviews
From Campbell Mattison of Wine Front: Steve Wiblin’s Erin Eyes Celtic Heritage Cabernet Shiraz – Solid red with gum leaf and blackberry flavours building good depth of flavours through the length of the palate. Tannin is well massaged into the fruit the finish has a pleasant savoury twist.
And Huon Hooke: 2014 Erin Eyes 'Celtic Heritage' Cabernet Shiraz
 
beefarmer said:
Mavis, the jack is a beautiful wine and incredible value. It really does deliver on it's show circuit medals and importantly, will just develop so nicely. As far as the best under tenner, it has to go close. Who would have thought it was going to be this good?
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I remember it was $8.90 a coupla months back. Very good wine at a great price. Soon it'll be over the tenner!
 
beefarmer said:
Mavis, the jack is a beautiful wine and incredible value. It really does deliver on it's show circuit medals and importantly, will just develop so nicely. As far as the best under tenner, it has to go close. Who would have thought it was going to be this good?
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Dear Mavis and Beefarmer,
Thank you my friends for alerting me to the subtleties of the Jack. Now I have the Jack and I will be downloading the ACDC shortly so that I can play it when I serve it to my darling partner.
Best regards :)
 
Any ideas on this?
https://vinomofo.com/wines/red-wine/mof_-secret-deal-cabernet-sauvignon-2012-31b47f1b
$27.50 down from $50
2012 South Australian Cabernet Sauvignon
Halliday 95 pts
 
Or this one:

https://vinomofo.com/wines/red-wine/black-market-deal-sangiovese-2012-641c4dbd

At first I thought it was the previously identified Santa & D'Sas, but looks like I got mixed up. Neither the alc content nor closure type seem to fit.

I'm super keen to pull the trigger mainly because its a refreshing change from the usual Shiraz and Cab Sav that seem to dominate the black market deals!

Thanks for any light!
 
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surfnwine said:
Or this one:

https://vinomofo.com/wines/red-wine/black-market-deal-sangiovese-2012-641c4dbd

At first I thought it was the previously identified Santa & D'Sas, but looks like I got mixed up. Neither the alc content nor closure type seem to fit.

I'm supper keen to pull the trigger mainly because its a refreshing change from the usual Shiraz and Cab Sav that seem to dominate the black market deals!

Thanks for any light!
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Sangiovese 2012 - SOLD OUT

looks like its the Star Lane, same alcohol content, cork, victorian, $50 direct from winery, sold out which explains the Fo' saying be quick only 60 cases left.. Plus Star Lanes had wines through the Fo' before. Can't guarantee it but thats my bet.
 
Yup, Mavis - I believe that you are spot on. Thank you very much indeed.

Can't find much on this one (no reviews or ratings on Vivino) - so I'm going to live dangerously and take a punt. What could possibly go wrong?! :S
 
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Nuffin ' ....

THE wines retail for $30-$55 and are sold through restaurants as well as export destinations like Singapore, Malaysia and Hong Kong.
They hope their latest venture — to mature wine in red-gum barrels made for the winery — will expose them to an even broader audience.
The red-gum project, like all the things the Barnes tackle, has been carefully planned.
“We knew that red gum would be able to be bent as many of the old paddle-steamers on the rivers were made from red gum,” Brett said.
“We also liked the idea of using red gum and given that Liz’s family has four generations involved in the red gum industry, it was even more attractive.”
It took 10 years to develop the barrels and work out exactly how to mature the wines in something which is completely left field for the industry.
The Barnes have just released their first limited edition of Elements Shiraz 2012 aged in a red-gum timber barrel, with just 300 bottles being offered at $400 each.

They seem entrepreneurial these Star Lane folks attempting red gum barrels, but for this Sanga, it is traditional. For a sixer, count me in.
You know what may happen if you divert too far away from the norm. Liquid gold here folks !.

https://www.youtube.com/watch?v=9lIvGuCPZOc
 
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