Wine lovers musings, amusings and news

AnzacPaul

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Apr 14, 2022
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153
Wondering how people are storing their tasting notes and history of wines etc?

I'm new to the wine scene, but been a scotch and craft beer drinker for years, never bothered to record as I was always looking for something new.

Given that wine is a longer term prospect in terms of buying 6-12 and cellaring, I'm looking at a more formal process.

I was thinking just an excel spreadsheet, but interested to know how others are doing it.
 

Daver6

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Wondering how people are storing their tasting notes and history of wines etc?

I'm new to the wine scene, but been a scotch and craft beer drinker for years, never bothered to record as I was always looking for something new.

Given that wine is a longer term prospect in terms of buying 6-12 and cellaring, I'm looking at a more formal process.

I was thinking just an excel spreadsheet, but interested to know how others are doing it.

Might be worth looking at CellarTracker - Wine Reviews & Cellar Management Tools It's free and you an create notes. Best of all, you share your notes with others which gives back to the community.
 

Steady

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Joined
Feb 3, 2013
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8,793
Along with the exciting update to our new cellar door, website and packaging,
our wine club is evolving from the 1880 Club to our exclusive Mount Pleasant Wine Club.
Membership is strictly by invitation and extended to those who have an ongoing appreciation and passion for Mount Pleasant Wines.
As loyal members of the 1880 club you will automatically receive membership to the new Mount Pleasant Wine Club for the first year ending June 2023.​

The Mount Pleasant Wine Club​

When Maurice O’Shea first established Mount Pleasant in 1921, he was a proud and well-loved part of the community. Building camaraderie through shared knowledge, passion and of course the love of wine. It’s this same sense of community that sits at the heart of the Mount Pleasant Wine Club.

As a member your benefits include, but are not limited to:

  • Exclusive Single Vineyard and Significant Sites pricing within the release period
  • Member's prices for certain ranges purchased in cellar door, and via our website throughout the year
  • Complimentary shipping
  • Exclusive access to our members area - The Barn
  • Priority access to new release wines
  • Exclusive offers throughout the year
  • Exclusive museum wine and magnum access
  • Priority invitation to Mount Pleasant events

To maintain ongoing membership, a minimum purchase within the release period* of the following wines will be required:​

  • 12 x Significant Sites and/or Single Vineyard wines (can be mixed)
*release periods will run for a period of six weeks from our new annual release dates each year. Reds Release June 13 and Whites Release September 13.​
 

billbro

Established Member
Joined
Apr 12, 2012
Posts
1,092
Campbell Mattinson new Halliday WC Chief Editor it seems per Facebook and LinkedIn:
I've worked for the best-selling James Halliday Wine Companion team on and off over the past 11 or so years, and I'd be the first to admit that I thought that I was done on that score; I'd given all I could, it was time for other things.
Then, out of the blue, I was presented with the most remarkable opportunity. In that light I'm extremely happy, fortunate and grateful to be able to say that I have a new job, as Chief Editor of the Halliday Wine Companion book.
I cut my teeth, as a young-ish wine nerd, poring over James Halliday's books. I never thought I'd meet him, let alone work for him. To now take the reins of the very book that inspired me all those years ago is a bit mind-blowing.
To boot, I get to now work with the most incredible tasting team, and get again to work with James himself, and most importantly I get the chance to once again connect with the producers and readers who rely so heavily on this incomparable annual guide.
 

AnzacPaul

Member
Joined
Apr 14, 2022
Posts
153
Does this seem a bit sus to anyone? Just cracked a bottle of 2012 Reschke RSR, and this is the cork. Also zero sediment in the bottle.

I mean I'm not expert, but this cork seems very new.
 

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Daver6

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Does this seem a bit sus to anyone? Just cracked a bottle of 2012 Reschke RSR, and this is the cork. Also zero sediment in the bottle.

I mean I'm not expert, but this cork seems very new.

I wouldn't worry about what a cork looks like and the amount of sediment. Was the wine sound or not is what counts.
 

misohoney

Active Member
Joined
Jan 6, 2021
Posts
726
Does this seem a bit sus to anyone? Just cracked a bottle of 2012 Reschke RSR, and this is the cork. Also zero sediment in the bottle.

I mean I'm not expert, but this cork seems very new.

Same experience for me for 2013 and 2010

@olympicwiz hypothesises that these wines are not true to their age. They do taste very primary to me but I still enjoy them so I do buy
 

Jczer000

Active Member
Joined
Sep 22, 2019
Posts
506
The Diam is a manufactured cork, probably more resilient than natural cork.

The Diam 2 is one of the most porous in the range and is geared more towards short term cellaring. The higher the number, the less oxygen the Diam cork lets into the bottle.
 

AFAFA

Member
Joined
May 9, 2019
Posts
181
The Diam is a manufactured cork, probably more resilient than natural cork.

The Diam 2 is one of the most porous in the range and is geared more towards short term cellaring. The higher the number, the less oxygen the Diam cork lets into the bottle.

I am not across these things but my feeling is diam 2 is a low quality cork. Could it be recently bottled?

 
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Rug

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May 9, 2016
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669

VPS

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Apr 2, 2011
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tgh

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Apr 23, 2006
Posts
3,677
Amazing.. agree that the addresses are..er… odd.
While still trading I fantasised about burying a couple of really big concrete pipes in a landscape mound beside the house but never got around to it.
I also designed ( in my mind) a pipe buried in the floor.. just press the button and this circular pipe full of wine would magically arise
from the floor… what a party trick that would be.
I even designed ( in my boringly tiny mind…) the process to build and sell such a structure but again…..nothing..sigh..
 

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