tag:blogger.com,1999:blog-74108805593091627332024-03-05T06:46:10.762+00:00VinoremusVinoremushttp://www.blogger.com/profile/09680938424185239111noreply@blogger.comBlogger246125tag:blogger.com,1999:blog-7410880559309162733.post-39819226961961629062016-07-07T14:28:00.001+01:002016-07-07T14:28:26.412+01:00Vina Casa Marin<!--[if gte mso 9]><xml>
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Jakarta, 31 May 2016 <br />
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A selection of wines by Vina Casa Marin. The wines are distributed in Indonesia by PT Dimatique International. Apologies for the quality of the pictures (more specifically, lack thereof), couldnt find a dry bottle to photograph for the whites.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGclBdtxEndXW4qJGpYiF8ZsPfuuLkbY_VPub39a_EYigA35gr47dp9LDOhxjF1_Ehi_ELeEc68IeX34pPan2ywtPNIo715QBgMSfl4NT9ylDD_PR71-17_1l2RlE9hJSoCv0cjozbckiA/s1600/IMG_20160531_165948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGclBdtxEndXW4qJGpYiF8ZsPfuuLkbY_VPub39a_EYigA35gr47dp9LDOhxjF1_Ehi_ELeEc68IeX34pPan2ywtPNIo715QBgMSfl4NT9ylDD_PR71-17_1l2RlE9hJSoCv0cjozbckiA/s320/IMG_20160531_165948.jpg" width="240" /></a></div>
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<b>2009 Riesling, Miramar Vineyard </b><br />
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Plenty of high notes on the nose: lemon and citrus dominates, then hints of kerosene and waxy lemon peel. On the palate, bags of citrus supported by racy yet juicy acidity; it is lip-smacking, mouth-watering stuff. So lively, fruit and acid really sings together; theres a decent amount of residual sugar but you really wouldnt notice it. A high wire act, so vibrant and bright, still rapier-like in its focus. Lots of life ahead of this, drink now - 2020+. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqAL09iN5BBMwMOmBZgLlrRPgCPG01nq6nnzbEXeaI33-mdtwA_2avo_glyRY16RzYaSR0wQGkYSdkNrI-9lETwViwQBgLN39yRlvzxJ2nW3eE3Iz7ssQ4tLq9FUl9kvzG5314U-ZgVWd/s1600/IMG_20160531_171029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqAL09iN5BBMwMOmBZgLlrRPgCPG01nq6nnzbEXeaI33-mdtwA_2avo_glyRY16RzYaSR0wQGkYSdkNrI-9lETwViwQBgLN39yRlvzxJ2nW3eE3Iz7ssQ4tLq9FUl9kvzG5314U-ZgVWd/s320/IMG_20160531_171029.jpg" width="240" /></a></div>
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<b>2011 Gewurztraminer, Casona Vineyard</b><br />
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On the nose: lemon some spritz and peel, maybe some green apple too? Citrus again on the palate, but it is wider and more generous; fruity acidity balances out the mid palate. Theres more weight too; feels more rounded and settled compared to the racy Riesling. Should make a versatile food wine. Will keep but dont think it'll improve, drink now - 2020.<br />
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<b>2010 Sauvignon Blanc, Laurel Vineyard</b><br />
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Textbook aromas: green leafy notes, ripe gooseberry, then develops to sweet lemons; as it warms, the green peppers begin to show too. Good fruit profile on the palate, fruity acidity with some residual sugar left in the there; very generous on the mid palate, even hints of minerality on the finish. Still feels youthful, yet very together and assured in its expression. A gourmand wine, this is a seriously classy. Drink now - 2020.<br />
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<b>2008 Pinot Noir, Lo Abarca Hills Vineyard</b> <br />
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Nose is stalky almost woody, the herbal and vegetal notes wrap around the red plums. On the palate there are remnants of a sweet core of red fruit (plums and cherries), but it has developed with tiem and lost the sweetness, the acidity and tannins too fading away. Cool climate, not over extracted in style; a more restrained, ‘adult’ style Pinot; a gentle, food wine. Surprising fruit still left given the age, drink now. <br />
<b><br />2009 Syrah, Miramar Vineyard </b><br />
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On the nose, ripe plums and berries with lots of white pepper too; the nose is reminiscent of Northern Rhone reds from the ripe year. On the palate, fat acidity, really quite filling acid, so much so the fruit takes a back seat. Crunchy red fruit, like red cherries and currants; quite disconcerting in that the nose makes you expect something and the palate delivers something else. Age has lightened the fruit, but acidity carries through; might keep, but wont improve, drink now.<br />
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<b>Overall impression</b><br />
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To be honest the reds were rather strange and I am not entirely certain why wines of this age were shown, given that the core fruit of both reds has faded away. On the other hand, the whites (which should be pointed out arent that much younger than the reds) were absolutely wonderful: the Gewurztraminer was Alsatian in style and a pleasure to taste, the Sauvignon Blanc a classy, gourmand wine. The Riesling was still so lively it reminded me of Mosel Spatleses. I have little doubt this Riesling will last well into the next decade. I've previously tasted and been impressed by Casa Marin's whites and this tasting just reinforces why they are deservedly so highly regarded. Vinoremushttp://www.blogger.com/profile/09680938424185239111noreply@blogger.com1tag:blogger.com,1999:blog-7410880559309162733.post-34047111063015513072016-07-04T13:49:00.002+01:002016-07-04T13:49:55.962+01:00Maison Louis Jadot<div class="separator" style="clear: both; text-align: center;">
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Jakarta, 31 May 2016<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcmNIs418TEmfaGXbIa55n6GNp2IuESb2CNadh65b2uRFTbe28KcnXm6GauoHI4R2zl0agQFrF9HbZQWA6UL3nb8vyciqMiV33dRbAIjyKW99S5ufKFwj6Hk9IfjeHg62WILohNa8qEmrE/s1600/image016_0739.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="63" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcmNIs418TEmfaGXbIa55n6GNp2IuESb2CNadh65b2uRFTbe28KcnXm6GauoHI4R2zl0agQFrF9HbZQWA6UL3nb8vyciqMiV33dRbAIjyKW99S5ufKFwj6Hk9IfjeHg62WILohNa8qEmrE/s200/image016_0739.jpg" width="200" /></a></div>
A tasting of Maison Louis Jadot wines from Burgundy, or more specifically, from the Cote d’Or, led by Sigfried Pic, Export Director. With thanks too to Franklin Huber of PT Bogacitra Nusapratama (Boga Fine Wine), who are Jadot’s distributors in Indonesia. The wines are written in the order they were tasted. <br />
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<b>2013 Bourgogne Chardonnay </b><br />
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Pale yellow green in colour. On the nose, immediately sweet white fruits (peaches ) and lick of sweet vanilla , with some high notes showing too. On the palate, flvours are lemony with good fruity acidity; good entry but fades on midpalate, mouthfeel is pleasant. Balanced, well made if perhaps rather textbook Bourgogne Blanc; it is fresh, approachable yet food-friendly, intended for immediate consumption. <br />
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<b>2012 Meursault Villages </b><br />
Slightly deeper in colour. Aromas are of vanilla and creamy oak, fragrant and thick, follows through to white fruits and peach. Smells ripe and maybe a touch alcoholic. White fruit on the palate with lemons and some nuttiness too, more filing and creamy in texture; fruit is generous, acidity enough to keep it going and minerality on the finish. It is a more substantial and ‘bigger’ wine, suited to heavier dishes. A balanced, well-made wine that is proudly typical of Meursault; drink now – 2020. <br />
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<b>2009 Beaune ‘Les Theurons’ Premier Cru </b><br />
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Fragrant, ripe red fruit, also some woody and stalky notes, touch of sweet oak too. On the palate, feels restrained and very linear, actually tastes quite closed and woody, the fruit is hidden away perhaps softened by age. Quite masculine in style, fresh acidity still and some tannins to keep it going. This will keep but I don’t think it’ll improve and given the fruit isn’t particularly expressive, I’d recommend drinking up, drink now - 2020. <br />
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<b>2009 Beaune ‘Les Avaux’ Premier Cru </b><br />
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Red fruit, with some white pepper and roses, high notes also there. Theres more crunchy, fruity acidity on the palate, with flavours of unripe red cherries and raspberries. More generous in fruit and acid, wider and larger in the attack but fades too quickly. Theres some vivacity (especially acidity wise) on the palate, which is exciting but I just wished it lasts on the finish. Not unlike the Les Theurons, will keep but I don’t think it’ll improve, drink now – 2020. <br />
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<b>2010 Pommard ‘Les Grands Epenots’ Premier Cru </b><br />
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Fragrant sweet oak, ripe red ruits, almost floral even; as it warms up, theres some undergrowth and stalky notes too. On the palate, the fruit and flavours are muted, everything seems together but not singing? The acidity is still lively, the tannins slightly softened out but should allow further aging. Disconcertingly, the entry, midpalate and finish tastes almost the same muted self. It is painfully inexpressive. <br />
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This is not typical of Pommard Grand Epenots. Some Burgundies are known to enter a ‘closed’ phase during their adolescence (hence the advice to drink young or wait 10+ years). If one is being kind, perhaps this Jadot Pommard Grands Epenots is in such a phase and in this case, I am inclined to give it the benefit of the doubt. <br />
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<b>2008 Chambolle-Musigny Villages </b><br />
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Heading towards barnyard and rusty notes, quite developed notes that can only be from aged Burgundy; then fragrant and red fruits touches come back. Fresh acidity still, but the fruit has definitely taken a back seat, some might say faded away. Acidity is still vibrant and fresh, quite fruity even; tannins has softened too. Unfortunately, the fruit isn’t expressive and I get the sense that this wine is tired, far more so than a wine of its age should be, I have a suspicion that the storage conditions thus far has not been ideal. <br />
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<b>Overall impressions </b><br />
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In the world of Burgundy, Maison Louis Jadot needs little introduction and this was an interesting snapshot from their frankly huge portfolio. The whites were straightforward, typical and correct: the Bourgogne Chardonnay balanced, the Meursault bigger and more textured. The two Beaune Premier Crus were very different from each other, the Les Theurons showing a more masculine edge to the rounder Les Avaux. Given that there are no Grand Crus in Beaune, these two Premier Crus do represent the finer end of Beaune, though I must say these two bottles aren’t the most expressive Beaunes I have tasted. The Pommard Grands Epenots, as written above, slightly confuses me and I don’t know what more I can add on that. In a terroir as fickle as Burgundy, it is worth noting that the Beaune and Pommard Premier Crus are from very good vintages, with good aging potential. The Chambolle-Musigny, from a lesser vintage, was a curiousity that is probably past its best. In all, certainly a thought provoking tasting. Vinoremushttp://www.blogger.com/profile/09680938424185239111noreply@blogger.com0tag:blogger.com,1999:blog-7410880559309162733.post-16036341084908316302016-06-06T14:08:00.000+01:002016-06-07T17:02:51.070+01:00Susana Balbo WinesJakarta, 19 May 2016 <br />
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A selection of wines from Susana Balbo Wines presented by Cecile Terrien, Brand Manager.<br />
Susana Balbo Wines (previously known as Dominio del Plata) is based in Mendoza, Argentina with wines made by Ben Marcos and the acclaimed, pioneering winemaker Susana Balbo; their labels include Crios, Nostros, Ben Marco and Susana Balbo ranges. Wines are distributed in Indonesia by PT Dimatique International.<br />
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<b>2015 Crios Torrontes</b><br />
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A really fragrant and lifted nose of orange blossoms and acacia there; followed by citrus notes too. On the palate, bags of lemony freshness, with fruity acidity. Clean, runs through easily, with no harshness. Touch of spice at the end. Balanced, expressive and well executed: an excellent summer / picnic wine. Shows textbook Torrontes characters.<br />
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<b>2014 Crios Malbec</b><br />
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Initially, red fruits and spice on the nose, definite whiff of white pepper, a lick of sweet vanilla oak too, progresses to violets, a touch alcoholic though. Good flavours, red fruits dominate with gentle acidity. Stylistically a lighter Malbec, not extracted, more towards an easy drinking style. <br />
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<b>2014 Crios Cabernet Sauvignon</b><br />
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On the nose, more blueberries and darker fruits, slightly more depth than the Malbec. Hints of sweet oak and alcoholic notes too. On the palate, darker fruit compote with fruity acidity, clean flavours that runs through on the palate. Again, a lighter extraction and cooler style Cabernet.<br />
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<b>2013 Ben Marco Cabernet Sauvignon</b><br />
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Dark fruit on the nose, quite jammy and forward, with some oak and vanilla notes. Palate carries through with the darker fruit flavours, with some sweet spice. Well balanced but definite step up in power and extraction. Good mid palate weight, beginning to see tannins. An elegant food wine. <br />
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<b>2013 Ben Marco Expresivo</b><br />
A blend of 65% Malbec, 30% Cabernet Franc and 5% Cabernet Sauvignon. 14 months in 100% new French Oak.<br />
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Darker fruit dominates the nose, its quite jammy and hot, with sweet spice flavours of anise and blackpepper; hints of sweet dark plums and violets too. On the palate, dark jammy compote and sweet spice flavours carries through, decent acidity keeps it from being cumbersome; textured with midpalate heft, good concentration of flavours and lingering ripe tannins. A big, more complex wine no doubt, but retains a decent punch too. The style may be a tad flashy for my liking, but theres plenty of quality fruit backing it up, drink 2020-2030+.<br />
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<b>2014 Susana Balboa Signature Cabernet Sauvignon</b><br />
13 months in oak with 80% new and 20% second-fill. Fermentation in concrete egg-shaped amphorae as well as barrels.<br />
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Aromas of dark fruit and cassis, but with green leaf and mint notes too, also sweet licorice and woody notes (in a good way). On the palate the fruit is fleshy, round and smooth, notes of dark plums and blackberries, there is fresh acidity running through and light tannic notes on the finish. This wine is the anti-thesis of flashy, even in its youth, everything feels balanced and integrated, all components singing harmoniously together, not shouting in different directions. Its not the most complex or concentrated wine, but I doubt it is trying to be. A wine to enjoy now through 2020+. <br />
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<b>2013 Susana Balboa Brioso Single Vineyard</b><br />
A blend of 45% Cabernet Sauvignon, 25% Malbec, 25% Cabernet Franc and 5% Petit Verdot. 15 months in new French oak.<br />
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Bordeaux on steroids: aromas of cassis, dark plums and blackberries with secondary notes of cinnamon, clove and cigar box. Definite oak treatment shows, in the sweet, polished wood notes. Great to just sniff, smells like Christmas. Plenty of dark fruit on the palate, its almost heady in concentration of flavours; sweet dark jammy compote, ripe blackberries and spice, supported by sufficient acidity. Generous and rich on the palate, with elegant ripe tannins just gripping towards the long, complex finish. To call this a Bordeaux look alike would be an injustice, it is a classy effort by a vigneron at the top of her game. Properly built and framed, should age gracefully, drink 2020-2030+.<br />
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A notable theme running through all these wines is the ease with which they carry themselves. From the entry-level Crios to the single-vineyard Brioso, all showed elegance, balance and poise. These are not your jammy over-extracted Malbec fruit bombs from the Mendoza that is still trying to make a point. These are wines made with respect and sensitivity towards the grape and the terroir they come from, assured in showcasing the skill and style of the vigneron. Wonderful effort and a joy to taste. Bravo. </div>
Vinoremushttp://www.blogger.com/profile/09680938424185239111noreply@blogger.com0tag:blogger.com,1999:blog-7410880559309162733.post-37656684443685620952015-10-14T06:23:00.000+01:002015-10-14T06:23:19.256+01:00Babich Wines<div class="MsoNoSpacing">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Babich Wines at Por Que No, Jakarta</b><o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">A selection of wines from Babich Wines of New Zealand presented by James Cutfield, their Export
Manager for South East Asia. The wines were served as a wine tasting with tapas
generously hosted by Por Que No, a new chic Spanish Tapas restaurant in
Jakarta. In Indonesia, the Babich wines
are exclusively imported and distributed by PT Dwimitra Sukses Perkasa. <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">A short introduction to Babich. Still a family-owned
winery whose production volume places them in the top 10 in New Zealand. Given the domination of massive wine estates
owned by huge drinks conglomerates, this makes it a particularly laudable accomplishment. In
2016 they are to be a century old, and long may it continue too. A peek through
their website reveals the enormous range of wines they produce (and across
various regions), based on two wineries in Auckland and Marlborough. Most of
their grapes are sourced from their own vineyards, with some bought in on long
term (mostly handshake) contracts. The
wines are written in the order they were presented.<o:p></o:p></span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>2014 Babich Marlborough Sauvignon Blanc</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Straight out of the glass, gooseberry on the nose with
bags of lemon peel coming through, hints of greenness too with lime and green bell pepper notes, followed by some under-ripe guava: a classic if not expected nose. Lemony
and juicy on the palate with lip-smacking fruity acidity, the flavors just
cleanly races through; light, refreshing and very drinkable, makes you reach for
another glass. Well executed and shows typicity of origin.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>2014 Babich Marlborough Pinot Gris</b><o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Higher notes on the nose; high citrus notes, spritz and
almost air-freshener like (in a good way); bit of green apple peel hidden
behind the citrus. Lemon on the palate again with soft acidity; tastes dry, with pithy hints of ripe stone fruits (without the sweetness) and a mid
palate that tries to be bigger and more rounded, perhaps at the
expense of definition. Definitely Alsace Pinot Gris and not new world Pinot Grigio in style; easy-drinking and well made but maybe a bit unsure for my liking.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>2014 Babich Hawke's Bay Chardonnay</b><o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Citrus on the nose with some tropical notes, feels
generous. Palate is lemony and rounded; simple, clean stone fruit flavours showing with no oak
influence. There some width in the mouthfeel and the acidity doesn’t just race through, it
lingers slightly. An approachable, food friendly wine. Textbook New World unoaked
Chardonnay.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>2013 Babich Marlborough Pinot Noir</b><o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sweet red currants and cranberry on the nose, some
violets and damsons too, with red plums; a whiff of volatiles and initially
feels a bit hot. Light extraction, shimmeringly pale and see through in the glass; flavours are of slightly
unripe red cherry and currants laced with fresh, fruity acidity. Light and nimble, a
cheerful (can I say gluggable?) Pinot; stylistically reminds me of a young Chorey les Beaune. <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Top tip: enjoy this wine slightly chilled (which we did),
the volatiles are dampened and the bright fruit really shines through. <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Overall, all of the wines felt correct and well executed
if perhaps unexciting. All of them show typicity of origin, lightness of
touch and a desire to let the fruit speak unhindered . Honestly, you dont get that enough these days. However, fact remains that these are entry-level wines and understandably so. Babich are new to the Indonesian market and these
entry-level wines are the forerunners, I’m sure in due course they will ship
their mid-level and premium labels here too. And from what I have seen, one can
wait with anticipation and excitement. </span><o:p></o:p></div>
Vinoremushttp://www.blogger.com/profile/09680938424185239111noreply@blogger.com0tag:blogger.com,1999:blog-7410880559309162733.post-6282178657715876232015-09-03T15:27:00.001+01:002015-09-03T15:33:48.865+01:00GeneralGeneral, 04 July 2015<br />
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<b>2008 Clonakilla Viognier, Canberra District, Australia</b><br />
sourced in 2013 from Wine Exchange Asia, Singapore<br />
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Classic Viognier on the nose: sweet stone fruits of peaches and nectarines, honeyed floral notes; its almost textbook Viognier, sweet, voluptuous and fragrant on the nose, all very inviting. On tasting, it is somewhat flat on the mid palate, a bit of drying pith too; fruit is muted and hidden, mouthfeel disappointingly thin. Age has not been kind to this wine, its dried out and past its best. Such a shame, the nose promised so much.<br />
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<b>2005 d'Arenberg 'The Laughing Magpie' Shiraz Viognier, McLaren Vale, Australia</b><br />
bought on release in UK, stored in professional wine fridge since release<br />
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Sweet jam, red berry / currants compote on the nose; initially smells quite hot / cooked and some high alcoholic notes (which thankfully blows away after a while). Secondary aromas of oily smoked bacon, violets and whiffs of pepper come through towards the end. Palate still plump and fruity, mostly red fruits now with gentle rolling acidity; in all, it feels rounded, fresh and almost light. A cheerful wine.<br />
Quite the anti-thesis of the Clonakilla above, a decade on and this wine has aged gracefully: I remember the times when this very wine was all about the jammy dark berries and plums (previous blog entries might even attest to this), but those times have changed. Like meeting a cherished old friend, always glad to catch up and see what things have changed. Vinoremushttp://www.blogger.com/profile/09680938424185239111noreply@blogger.com0tag:blogger.com,1999:blog-7410880559309162733.post-70633463025670433292015-04-28T14:41:00.000+01:002015-04-29T14:53:10.239+01:00FHI 2015 Part 1 - Cullen WinesA pleasant surprise at the Food and Hotel Indonesia 2015 trade fair (Jakarta, 15-18 April 2015). To be honest, I wasn't expecting much by way of quality wine at this trade fair, so imagine my delight at seeing these trio of<b> Cullen </b>wines of Margaret River, Western Australia presented by <b>Trevor Kent</b>, winemaker at Cullen wines. Apologies if my tasting notes seem less detailed than is frankly expected at Vinoremus - I was after all, tasting out of small plastic cups (heresy, I know). The wines are written in the order they were tasted.<br />
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<b>2012 Cullen 'Mangan Vineyard' Sauvignon Blanc Semillon</b><br />
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54% Sauvignon Blanc, 43% Semillon and 3% Verdelho. Very small percentage spent some time in oak.<br />
Tangy and zingy on the nose, with fresh grapefruit, unripe lemon and green lime showing to the fore. If there was some oak treatment, it doesnt really show on the nose. On the palate, fresh and taut, with confident but not overpowering acidity as the backbone; plenty of fruit to flesh out the mid palate, good lick of minerality too. At the moment still rather tightly-knit, some hint of width from the Semillon begining to show. Well-structured, very together and drinking beautifully now, but I would expect it to be more exciting with time in bottle (now through to 2025). Great expression of Western Australia Sem/Sauv Bl blend.<br />
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<b>2010 Cullen 'Mangan' Malbec Petit Verdot Merlot </b><br />
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38% Malbec, 32% Petit Verdot and 30% Merlot. Wild yeasts, vinified in tank, no oak.<br />
Red fruits dominant on the nose: red plums and red cherries, with some secondary aromas of violets and sweet spice beginning to show. Theres a generous amount of plush fruit on the palate, still vibrant and primary; good acidity and yielding tannins. Such is the balance that everything feels in place like it belongs, nothing out of joint, and mercifully only 13% abv. Drinking well now, but will keep to 2020+. <br />
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<b>2010 Cullen 'Diana Madeline'</b><br />
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A 77/10/6/4/3% blend of Cabernet Sauvignon, Merlot, Petit Verdot, Malbec and Cabernet Franc. Fully biodynamic. Vinified in oak, some new.<br />
Primary fruits on the nose: plums, blackberry and blackcurrant. Theres a sense of brooding depth to this (even through the damned small plastic cups), with cocoa, sweet spice and some graphite thrown in the mix. Plenty of fruit on the palate too. Its not powerful (in the knock-you-out-of-the-park-for-six kind of way) but it has weight, texture and persistence on the palate (more like a confident, elegant cover drive seemingly effortlessly reaching the ropes, if you get the comparison). Again, great balance of acidity and fine-grained tannins, framed for the long haul. Utterly compelling, such harmonious elegance and poise. Approach from 2020 and comfortably through 2040. <br />
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Whilst the flagship Diana Madeline needs little introduction, it does carry with it a certain degree of expectation - I am delighted to report that this stupendous 2010 effort cleared them with room to spare. The two Mangans were impressive in their own right and certainly worth a shout-out; particularly for me, both felt well-integrated and showed such balance. Seems to be a thing about these Cullen wines: the sum speaks louder than its parts, yet all in tuneful harmony.<br />
Vinoremushttp://www.blogger.com/profile/09680938424185239111noreply@blogger.com0tag:blogger.com,1999:blog-7410880559309162733.post-63015310444220724392014-05-27T14:04:00.000+01:002014-05-27T14:04:06.994+01:00WSA 2014 Part 2 - Bodega Toro AlbalaMy second blog entry from the wines I tasted at the 13th International Exhibition of Wines & Spirits Asia (WSA) 2014 held in Singapore, 8-11 April 2014. We'll focus on Bodega Toro Albala and their wonderful range of sherries. The tasting notes appear in the order the wines were tasted.<br />
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<b>Bodega Toro Albala</b></div>
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<b>Fino del Lagar 'Electrico'</b><br />
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100% Pedro Ximenez grapes, unfortified (contains only natural fermentation alcohol), wine is on average 10 years old.<br />
Green olives, raw almonds and a touch of iodine on the nose; the initial nose is very much how you would expect Fino to smell - acetaldehyde and 'flor' aromas, with some yeasty / baked bread notes too. Notably, the PX grapes does bring a slight fruity aroma on the nose, in addition to the flor. On the palate, its slightly saline and nutty (like salted raw almonds); feels as nimble as your average Jerez Fino yet this shows a wider, more rounded, altogether softer mid palate. Mouthfeel is thin and refreshing, not in a bad way, but in a way that encourages you to keep sipping. It may not be as sharp and focused as your average Jerez Fino, but serve this chilled and you could drink it by the bucket load. <br />
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<b>Amontillado</b><br />
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Average age of 35 years; 10 years under flor followed by 25 years of oxidative aging. No fortification, shows an alcohol level of 21%.<br />
Plenty going on the nose: initial impact is very nutty, think roasted almonds and hazelnuts, with polished wood and lacquer tones, hints of cloves and nutmeg too, some rancio. Oxidative wood aging clearly shows and done very well, to me it smells of Christmas without the dried fruits. On the palate, its heavier and generous; nutty and spicy (cinnamon, cloves, or thereabouts) flavours persist; hints of dried figs too, touch of salinity on the finish. Very well balanced.<br />
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<b>Oloroso </b><br />
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At least 15 years of age, also unfortified.<br />
Sweeter than the Amontillado on the nose; dried figs / quince and maybe caramel, with some clove, cinnamon and wood polish thrown into the mix. If the Amontillado was roasted (slightly salted) almonds, then the Oloroso would be honey coated roasted almonds. The sweetness lends more heft and mouthfeel on the palate and I feel the bit of sugar left in makes it a more versatile food match. Slightly chilled, this would make a fine accompaniment to cured meats, dried fruits, nuts and mature cheeses - a perfect Tapas wine.<br />
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<b>Cream Pedro Ximenez</b><br />
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At least 10 years aging, a blend of Oloroso and Pedro Ximenez.<br />
Overtly sweet on the nose, with caramel and toffee, raisins and prunes, even chocolate and coffee coming through; not so much oxidative notes. On the palate, theres raisiny sweetness with some hints of nutty flavour too; sweet and lingering without being cloying, enough acidity to keep things going. Its not the most complex sweet sherry, but its balanced and very easy to enjoy. Serve chilled and it can be its own dessert, otherwise pair with creme brulee or chocolate and fruit combinations (thinking in particular of Sachertorte here) ...<br />
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<b>Don PX 2010, Vino Dulce Natural</b><br />
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PX grapes are sun-dried after harvest to concentrate the sugars; the resultant raisins are lightly pressed. Fermentation is halted by the addition of neutral grape brandy. The resultant wine decants for at least one year in stainless steel tanks, then bottled without filtration. No oxidative aging.<br />
Lots of raisin, prune and all kinds of dried fruits showing, with caramel and treacle - smells like Christmas Cake (brandy butter and all). Its so youthful it hardly shows any oxidative character, it smells like what it is - fortified raisin juice. The sweetness, all 464g/l residual sugar of it, shows quite powerfully and overwhelmingly on the palate. Its syrupy and heavy on the palate with just enough fruity acidity. Not the most complex, but this is unmistakably PX. A dessert on its own, drink chilled and wait for the sugar rush.<br />
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<b>Don PX Gran Reserva 1983 </b><br />
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Single vintage PX, oxidatively aged in barrels until bottled for release.<br />
Dark brown with golden hues, this is properly opaque. Aromas of coffee and dark chocolate dominates, with hints of sweet woody notes (sandalwood and mahogany) and touches of rancio, some raisins hiding behind all that. Palate still fruity with raisins and prunes, again evocative of Christmas Cake but this time doused in mocha, with notable treacle & burnt caramel notes, along with coffee and sweet licorice. Still very lively, generous mouthfeel and exceeding length - great effort indeed.<br />
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<b>Don PX Seleccion 1962</b><br />
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Jet black in appearance with a dark amber rim, this is now the colour of espresso. The aromas of coffee and bitter chocolate are the dominant notes, with sweet wood and licorice too. These aromas follow though to the palate, strangely more reminiscent to me of sweet turkish coffee than sherry, its still fresh and persistent but lacks power; you might find some raisin characters if you try hard enough. Age has softened all the edges, everything is integrated and exudes a stately presence. A wine to savour and linger over. <br />
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<b>A note on Toro Albala</b><br />
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Having been schooled in the ways of sherry mostly by producers from Jerez and Sanlucar de Barrameda, it was a delight in being able to taste a range of sherries from Montilla, and from no less an illustrious name as Toro Albala. The one previous encounter I've had with them is the Don PX Gran Reserva 1982, at the <a href="http://vinoremus.blogspot.com/2011/06/iwc-taste-of-gold-whites-sweet.html" target="_blank">Taste of Gold tasting</a> of the 2011 International Wine Challenge in London - I was impressed then, as I am impressed (perhaps even more so) now. These are very high quality and versatile wines, and given the guide prices I've been given, will be great value too. In fact, if aged PX is your thing, then might I suggest you look in envy at my old wine pal Tom Lewis aka Cambridge Wine Blogger who recently tasted a centuries' worth (almost anyway) of Toro Albala's PX, his blog post can be found <a href="http://cambridgewineblogger.blogspot.com/2013/11/a-century-of-px-toro-albala.html" target="_blank">here</a>.<br />
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I have no idea where Toro Albala's sherries can be found in Singapore / Jakarta, but I'm sure their very friendly Asia Regional Manager, Sofia, can help you.<br />
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<a href="http://www.toroalbala.com/" target="_blank"><b>Bodega Toro Albala</b></a><br />
Sofia Guindo Morales<br />
Asia Regional Manager<br />
+886 9 75479395<br />
sofiaguindo[at]toroalbala.com<br />
Vinoremushttp://www.blogger.com/profile/09680938424185239111noreply@blogger.com0tag:blogger.com,1999:blog-7410880559309162733.post-58319945161099921752014-04-27T15:21:00.001+01:002014-05-07T14:11:28.243+01:00WSA 2014 Part 1 - Cognac AudryThe 13th International Exhibition of Wines & Spirits Asia (WSA) 2014 trade fair was held in Singapore on the 8-11 April 2014. I spent two days at the trade-only fair and over the next few weeks will be writing up some of the wines (and spirits) which were particularly memorable. They appear on this blog in no particular order, except perhaps the order in which I fished out the tasting notes from my filing system.<br />
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First up is<a href="http://www.cognac-audry.com/" target="_blank"> <b>Cognac Audry</b></a>, imported into Singapore by <b>Wine Selection</b> (contact details can be found at the bottom of this post) - pricing indicated is retail from Wine Selection, for a 70cl bottle, correct at time of writing.<br />
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<b>Cognac Audry</b></div>
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<b>Audry XO</b><br />
40% abv | SGD$ 150<br />
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On the nose, sweet vanilla, wood varnish/lacquer and toffee apple, with honey too - smells fragrant, its on the sweeter side of things, wonderful volatiles too. Palate is mouthfilling with sweet notes of vanilla and dried fruits (apricots and peaches come to mind); smooth throughout the palate, nothing out of joint. Its rather lively for an XO, it has bags of flavour and character, which is more than you can say for your average insert-brand-name-here XO cognac. What is most unexpected to me is the length and persistence on the finish, we're talking minutes here - obvious high quality.<br />
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<b>Audry Reserve Speciale</b><br />
40% abv | SGD$ 172<br />
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Similar to the XO in the nose, except perhaps it has a tad more oakiness / wood varnish notes coming through; deeper notes of caramel, burnt sugar and mocha, just feels a bit heavier on the nose. Palate is similarly profiled, less fruity and tending instead to burnt sugar and sweet oak. Mouthfeel is wider and more generous than the XO, perhaps less exuberant but more width and heft. Long finish too.<br />
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<b>Audry Memorial</b><br />
42% | SGD$ 255<br />
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Lots more interesting volatile notes here, with wood polish and lacquer showing, along with vanilla and all kinds of spicy notes; quite heady aromas here - the intriguing kind that beckons you in for another sniff. Spicy notes come through on the palate along with a caramel sweetness; mouthfeel is settled but with a more pronounced grip. Long and very classy.<br />
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<b>Audry Exception</b><br />
43% | SGD$ 407<br />
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Prominent spice of wood polish/lacquer, sweet vanilla on the nose, along with roasted / toasted hazelnuts - its quite obvious that this Cognac has spent a rather long time in wood; if you try hard enough, maybe some dried fruits too but definitely in the dried figs/plum range than the earlier peaches/apricots. Audry's own tasting notes indicate 'hints of rancio' which I am very much in agreement, adds a another dimension to the aroma profile. Spicy with a decent grip (note the slightly higher abv) with some wood tannins showing. Such poise and panache on the palate, generous and rich with caramel and spice coming through; persistently lingering (and surprisingly fruity) finish, just goes on and on and on. Exceptional, worthy of its name. <br />
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A word on the house itself - admittedly, I'd never heard of Cognac Audry prior to this, but a quick google search seems to suggest that among the Cognac world, they are generally held in high regard. Based on the four Cognacs I tasted, it is a reputation well-deserved. Both the XO and Reserve Speciale are blended from spirit between 18-22 years old, the Memorial and Exception between 40-50 years old which is simply staggering. Its certainly a far cry from the financially-driven big name brand Cognacs commonly found in the market. 'Proper' and 'aristocratic' are two words I'd use to describe Audry, which granted is a rather strange descriptor for a beverage, but it conveys a certain sense of presence these Cognacs have.<br />
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Make no mistake, these are serious Cognacs and from the retail prices I've been given, rather excellent value for money too. These past weeks has seen the release of the 2013 Bordeaux en-primeur prices, an annual spectacle sure to arouse strong opinions from wine professionals - lets put it this way, per bottle, the Audry Exception costs less than most First Growth Bordeaux (and unlike its Bordelais friends, the Audrys are ready to enjoy now). That said, personally for me, the XO is the one that I'd spend my money on. Dont all rush in at once ...<br />
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<b>Wine Selection</b><br />
Sales Manager: Ghislain Moret (sales[at]wine-selection.com)<br />
Tel: +65 83323069<br />
Citimac Building, 605A MacPherson Road #08-03G, Singapore 368240<br />
Facebook page: https://www.facebook.com/wineselectionsingapore<br />
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For the record, Wine Selection also has an interesting selection of what seems like exclusively French wines, with particular emphasis on the stalwarts of Bordeaux, Burgundy and Rhone. Their selection of Bordeaux below the SGD$50 mark focuses on lesser known, smaller producers are certainly worth a punt. Vinoremushttp://www.blogger.com/profile/09680938424185239111noreply@blogger.com0tag:blogger.com,1999:blog-7410880559309162733.post-85884333047511168602013-03-25T05:08:00.000+00:002013-03-25T05:08:06.965+00:00Johnnie Walker Spice Road<b>Johnnie Walker Spice Road</b><br />
March 2013<br />
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Launched in late 2012, the<b> Spice Road</b> is the first of three blends in <b>Johnnie Walker</b>'s new <b>Trade Routes Series</b> of whiskies. Part of their<b> <a href="http://www.johnniewalker.com/asia/explorersclubcollection/" target="_blank">Explorers' Club Collection</a></b>, these three whiskies are supposedly only available exclusively on Global Travel Retail (thats duty free shopping in airports, to you and me). I picked up my bottle in March 2012 in Singapore Changi International Airport.<br />
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<b>Johnnie Walker Explorers' Club Collection 'The Spice Road'</b><br />
<b>SGD$52.50 (1 litre) | A-</b><br />
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40% abv. Deep golden amber in colour, its visibly darker than your average JW. Off the bat, sweet oak vanilla aromas coming through; caramel, treacle and fudge also to the fore, then followed by sweet spices (mostly cinnamon and nutmeg); smells quite volatile for its abv (or that could be the rather hot 'room temperature' here in Singapore). Sweetness carries through to the palate, with a satisfying fruity hit in the beginning; the cinnamon/clove-like spice along with slightly woody barbecued but sweet smokiness really kicks in on the mid palate, and is the dominating flavour on the finish. Smooth, very clean on the palate, doesnt have the lingering power or depth but is surprisingly long on the finish. Yes, the name is slightly gimicky but I think its still very well-made, attractive, and relatively good value - I'll be buying another ... <br />
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Note to Johnnie Walker: Whats with the screwtop closures with in-built steady pourers? It doesnt give me the characteristic and very warming 'pop' sound that the cork closures do ... We taste with all our senses, no?<br />
<br />Vinoremushttp://www.blogger.com/profile/09680938424185239111noreply@blogger.com1tag:blogger.com,1999:blog-7410880559309162733.post-45331402565242809902013-03-20T13:22:00.000+00:002013-03-25T04:40:20.365+00:00The Local Nose, Singapore<br />
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<b>The Local Nose tasting<o:p></o:p></b></div>
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<b>08 March 2013. Le Vigne, Singapore.</b><o:p></o:p></div>
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A wine tasting organised by <b><a href="http://www.thelocalnose.com/" target="_blank">The Local Nose</a></b> group in
<b>Singapore</b>. As far as I gathered on the night, they are group of wine enthusiast
in Singapore who regularly organise tasting events, showcasing the wines of
particular local, independent wine merchants that they support. This tasting
featured wines stocked by<b><a href="http://www.singaporewines.com/" target="_blank"> Le Vigne</a></b>, a small wine merchant focusing on good
value, everyday drinking wines at around the $30-50 range mostly from the new
world - though I did spot some rather smart Chataeuneufs lying around on the
shelves. <o:p></o:p></div>
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The tasting notes below are in the order I tasted them.
The prices indicated are retail in Singapore Dollars by the bottle at Le Vigne,
though they do offer 10% discount on all cash and carry purchases. <o:p></o:p></div>
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<b>Finca Flichman Extra Brut <o:p></o:p></b></div>
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<b>$41.50 | B</b><o:p></o:p></div>
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An 80/20 blend of Chardonnay / Malbec made using the
Charmat method, more commonly associated with the production of prosecco.<o:p></o:p></div>
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Golden, salmon tinge; strawberry and peach fruity nose,
with slight bready / developed characters. Palate is fruit dominated, quite
large but feels slightly thin and dilute; medium low acid, its passable as an
aperitif. Lacks bit of brightness and zing for my liking.<o:p></o:p></div>
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<b>2008 Bald Hills ‘Last Light’ Riesling. Central Otago, NZ.<o:p></o:p></b></div>
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<b>$49.90 | B+</b><o:p></o:p></div>
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Lemon zest and blossoms on the nose, with a hint of
petrol / kerosene; slightly waxy lemons too, with candied peel aromas, like air
freshener. Gently off dry, perhaps in the 10-20 g/l range; fat lemony flavours
with a grapefruit pithiness on the finish. High acidity makes it feel zingy and
effectively dry on the finish, its got good fruit concentration to keep things
interesting; a pretty, ageworthy wine. <o:p></o:p></div>
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<b>2011 Mount Brown Sauvignon Blanc. Waipara Valley, NZ.<o:p></o:p></b></div>
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<b>$41.70 | B+</b><o:p></o:p></div>
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Served blind. Citrus and green guava, with a touch of
tropical fruit sweetness coming through, subtle leafy / grassy undertones. On the
palate, the greenness becomes more obvious; flinty, minerally and quite
textured in style; not your usual opulent fruit-driven NZSB, more of a mature,
ripe Pouilly Fume. <o:p></o:p></div>
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<o:p> </o:p><b>2009 Mount Brown Pinot Noir. Waipara Valley, NZ.</b></div>
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<b>$49.50 | A-</b><o:p></o:p></div>
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Dark cherry with sweet prunes, earthy and sweet spices,
with star anise dominating; a lick of sweet oak and even cedar / incense woods
completes a very polished nose. Fruit is bright, morello cherry and kirsch,
with wild strawberries on the palate, nice ripeness of fruit with slight
crunchy acidity; hint of blackpepper and sweet spice on the finish. A full
bodied style with good flavour concentration and velvety texture. Its complete,
very classy & poised. <o:p></o:p></div>
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<b>Castello Albai Joven. Rioja, Spain.<o:p></o:p></b></div>
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<b>$26.50 | B</b><o:p></o:p></div>
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Dark fruit compote, quite sweet and cooked; very apparent
oak treatment shows through the prominent sweet vanilla and coconut notes, bit
too brash, somewhat unappealing for me. Fruit is sweet and juicy, large on the
entry but fades very quickly; feels thin on the mid palate, gritty and rough on
the finish. Rather simple flavours on show, somewhat agricultural in approach,
not pretty.<o:p></o:p></div>
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<b>2011 Finca Flichman Reserva Malbec. Mendoza, Argentina.<o:p></o:p></b></div>
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<b>$37.50 | B+</b><o:p></o:p></div>
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Sweet dark fruit, blackberry and blueberry compote
dominates along with fragrant violets and cassis notes; lifted aromas. Fruit shows
dark plums and blueberries, its ripe but feels quite heavy and alcoholic;
bitter chocolate on the finish. Medium low in acid, theres a rather unpleasant gritty
/ coal dust note on the finish; over extracted in my opinion, lacks balance. <o:p></o:p></div>
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<b>2010 Gran Bajoz Vinas Viejas. Toro, Spain. <o:p></o:p></b></div>
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<b>$47.90 | B+(+)</b><o:p></o:p></div>
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Part of Pagos del Rey’s operation (same parent company as
the Castillo Albai above), Gran Bajoz is their top Toro wine.<o:p></o:p></div>
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Dark fruit, blackberry, dark plums and bramble; dried
herbs / garrigue, coffee and dark chocolate; with some hefty sweet oak notes,
almost charred / BBQ notes; brooding, makes you expect a huge wine. Prunes and
blackberry carry through on the palate; bags of fruit, nice concentration and
staying power on the mid palate; obviously extracted, it is trying to be a big
wine and just about pulls it off. Medium acid, ripe, sweet but chunky tannins,
this will reward medium term cellaring; drink now – 2018+<o:p></o:p></div>
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<b>2010 Vinaceous ‘Red Right Hand’. Multiregion blend,
Australia.<o:p></o:p></b></div>
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<b>$61.50 | B+</b><o:p></o:p></div>
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A blend of McLaren Vale Shiraz (79%), Grenache (15%) and Western
Australia Tempranillo (5%), if not anything else, it is novel. <o:p></o:p></div>
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Sweet blackcurrant and blackberry jam, it is overtly (and
intentionally?) sweet and confected in style; fragrant but a bit too brash for
me. Fruit shows red plums and blackberry; its ripe, quite alcoholic and sweet; low
acid, decent mid palate weight, finishes quickly. Drink young to capture the
sweetness.<o:p></o:p></div>
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<b>Overall:</b> Interesting selection of wines, but this being
my first review from Singapore, its clear that I must recalibrate my scale for
value for money. Wines aren’t cheap here: at the moment, the Finca Flichman
Reserva Malbec is being offered by Waitrose in the UK for £6.99 or approx. $14
(down from £8.99, approx. $18). Similarly, the Mount Browns retail in the UK
for £10-15; its more than twice that here. That said, it was great getting to know some of the Local Nose crew - it was a fun, convivial occasion all around. I even managed to pick up some interesting bottles from Le Vigne ...<o:p></o:p></div>
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Links: <o:p></o:p></div>
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<a href="http://www.thelocalnose.com/" target="_blank"><b>The Local Nose</b> </a>– tasting organisers<o:p></o:p></div>
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<b><a href="http://www.singaporewines.com/" target="_blank">Le Vigne</a></b> – tasting venue and stockists for all the wines
above</div>
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<o:p></o:p></div>
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72 Namly Place, Singapore 267220</div>
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T: (65) 64620053 E: le_vigne@singnet.com.sg</div>
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Open 7 days a week 12-18.30</div>
Vinoremushttp://www.blogger.com/profile/09680938424185239111noreply@blogger.com2tag:blogger.com,1999:blog-7410880559309162733.post-81270234836422071922013-03-02T09:20:00.002+00:002013-03-03T13:21:33.683+00:00GeneralSome notable wines I tasted in November - December 2012, all of which were enjoyed over dinner.<br />
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<b>2009 Pieropan, La Rocca, Soave Classico</b><br />
<b>A- | Cambridge Wine Merchants £ 23.99</b><br />
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White floral notes with white stone fruits, honey and hints of candied almond; its lifted, fragrant and opulent. Palate is textured almost slightly mealy like oat porridge (in a good way), white fruits dominate, quite sweet with balancing acidity; mouthfilling and shows great presence, leading to a minerally finish. Focused yet generous, excellent stuff. <br />
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<b>2005 Condrieu, Les Terrasses du Palat, Francois Villard</b><br />
<b>A-</b><br />
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Quite heady still, overripe peaches and nectarines mingle with honey on the nose. Palate is rich and full, stone fruit flavours dominate to the fore with a hint of grapefruit; low acidity, sustained mid palate flavours, slight drying grip on the finish. Not the most showy / opulent Condrieu, but shows decent complexity and impressively long finish.<br />
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<b>1996 Jim Barry 'The Armagh' Shiraz, Clare Valley</b><br />
<b>A+</b><br />
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Top of the tree at Jim Barry wines, 'The Armagh' Shiraz is one of the iconic wines of Australia, right up there with Penfolds' Grange and Henschke's Hill of Grace; from a really good vintage too.<br />
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Still primary fruits on the nose, blackcurrant cordial and pastilles, still plenty of minty eucalyptus showing; fragrant and lifted, incredibly fresh. On the palate, flavours of blueberries and blackcurrants dominate; still primary but not overwhelming; theres purity and sweetness of fruit at its core; the oak has melded into the wine, tannins are resolved - everything feels together, all supported by the fruit. This is a stunning wine, probably close to its peak, but will continue to evolve, drink now - 2023+. <br />
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<b>1996 Elderton 'Command' Shiraz, Barossa</b><br />
<b>A+</b><br />
<br />
First made in 1984, this is another iconic Barossa Shiraz with a stellar reputation of being one of the region's best; always a high scoring wine among the wine critics, if you are into point-counting.<br />
<br />
Primary fruits on the nose, ribena pastilles, quite sweet and lifted, think cough syrup medication; lovely eucalyptus / mint nose also coming through; very voluptuous and ready to please out of the bottle. Palate is textured, blackcurrant fruit still at its core, but its not brash, its mellowed and rounded; savoury and gamey hints too, has an oiliness like streaky bacon. Great mouthfeel, complex flavours with all components integrated; its probably at its peak, but should still hold for a while, drink now - 2018+. An absolute joy to drink, one of the best Australian Shiraz I have ever tasted.<br />
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<b>2004 Magpie Estate 'The Gomersal' Grenache, Barossa</b><br />
<b>A- | Noel Young £24.99 </b><i>(for the '09 vintage)</i><br />
<br />
Magpie Estate is a joint venture between Trumpington, Cambridge-based wine merchant Noel Young and winemaker Rolf Binder from the Barossa (who also makes wine under the labels JJ Hahn and Veritas). 'The Gomersal' is their top end Grenache, only made in the best years; typically a small percentage of their premium Shiraz (called 'The Election') is blended into the Gomersal, in 2004 it was 3%.<br />
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Warmth on the nose, mulled spices, cloves with red plums and cherries compote, slightly cooked fruit nature to this; theres also secondary notes of game and cured meats, even slightly dirty / earthy characters too. Palate is soft and rounded, fruit is still bright, red cherries and red berries with damsons; medium-high acidity, it feels vivacious and nimble; textured mouthfeel, all components integrated well. Probably at its peak, but should keep yet, drink now - 2018+<br />
<br />
<b>Comments:</b> All the wines above are classics, icons even, in their own rights, a short word on each. The Pieropan La Rocca is perhaps the benchmark for quality Soave Classico, the 2009 here is the current vintage which I picked up from Cambridge Wine Merchants. Yes its not cheap, but in my experience, the La Rocca never disappoints; Pieropan also do a basic Soave (less exciting but still good) at about half the price of the La Rocca. The Condrieu and Magpie Estate were acquired from the cellars of a Cambridge College, both ageworthy wines showing the benefits of some cellaring time. The two mature, iconic Australian Shiraz, the Jim Barry Armagh from Clare and the Elderton Command from Barossa were picked up at auction. Both came with huge reputations and correspondingly high expectations, which I am glad to say it met with flying colours - these premium-end Australian reds certainly worth cellaring as much as Cru Classe clarets.Vinoremushttp://www.blogger.com/profile/09680938424185239111noreply@blogger.com0tag:blogger.com,1999:blog-7410880559309162733.post-19902803932347663942013-02-28T08:13:00.002+00:002013-02-28T08:13:56.474+00:00CUWS M12 - Paritua Wines<b>CUWS M12 – Paritua Wines</b><br />
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Wednesday, 24 October 2012<o:p></o:p><br />
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A tasting of <b><a href="http://www.paritua.com/" target="_blank">Paritua Wines</a></b> at <b><a href="http://www.srcf.ucam.org/cuws/index.htm" target="_blank">Cambridge University Wine Society</a></b>, presented by its winemaker<b> Jason Stent</b>. This relatively new winery was
established in 2001, with their first vine plantings arriving in 2003 focusing
on the noble grape varieties of the world. The name ‘Paritua’ comes from the
local name of the stream that runs through this <b>Hawkes Bay</b> property. Its
current winemaker, Jason Stent, was keen to stress that while at Paritua he
generally tries to practice minimal intervention in the vineyard, there are
some rather nifty high tech gadgetry including a heated water sprinkler system
for frost prevention that covers most of his vineyards. While based in Hawkes
Bay, two of Paritua’s wines (their Pinot Noir and Riesling) are sourced from
<b>Central Otago</b>. In addition, they also incorporate another label within their
stable, called <b>Stone Paddock</b>.<o:p></o:p></div>
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The wines are presented below in the order they were
tasted. I have included their RRP (according to Paritua), but a quick google
search soon reveals that most of these wines can be had for slightly less from
<b><a href="http://www.imbibros.co.uk/index" target="_blank">Imbibros</a> </b>or<b> <a href="http://www.henningswine.co.uk/" target="_blank">Hennings Wines</a></b>.<o:p></o:p></div>
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<b>2008 Paritua Riesling, Central Otago<o:p></o:p></b></div>
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<b>£18.99 | B+</b><o:p></o:p></div>
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Lime rind and peel on the nose, with grapefruit and hints
of kerosene; whilst pleasant and attractive enough, it lacks a certain
zestiness for me. The citrus fruit is gentle on the palate, generous acidity
but lacking in flavour concentration; its correct but feels a touch flabby /
dilute, lacks focus. Cant help thinking it could be more precise and nervy.<o:p></o:p></div>
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<b>2009 Paritua Chardonnay, Hawkes Bay <o:p></o:p></b></div>
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<b>£18.99 | B+<o:p></o:p></b></div>
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Attractive peachy nose, with overripe stone fruits,
tending towards passionfruits and mangoes, quite sweet; significant oak treatment
here, but the buttery creamy notes integrate well with the other aromas. Fat
acidity, fruit is ripe and generous if a tad simple / one-dimensional, slight
savoury hints too; rather short finish. I like this, its well made and quite
attractive, but I feel it’s a but too pricy for what it is. <o:p></o:p></div>
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<b>2008 Paritua Pinot Noir, Central Otago<o:p></o:p></b></div>
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<b>£21.50 | B</b><o:p></o:p></div>
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Bright cranberry and red cherry fruit, with warming
mulled spices, earthy notes and a lick of sweet oak – pretty, polished and
attractive nose, great start. Sweet red fruit on the palate, medium acidity,
but feels somewhat tired and flat, just isn’t bright and its lacking in
concentration. The palate such a disappointment after the nose, could be a
dodgy bottle?<o:p></o:p></div>
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<b>2008 Stone Paddock Syrah, Hawkes Bay<o:p></o:p></b></div>
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<b>£14.99 | B+ </b><o:p></o:p></div>
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Red plums and blackcurrant cordial, quite sweet on the nose, with a hint of sweet spice. Bright red fruit on the palate (red berries and plums), a lighter, easier drinking style; smooth and polished. A little too commercial for me, correct but unexciting.</div>
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<b>2008 Paritua Syrah, Hawkes Bay</b></div>
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<b>£21.50 | B+</b></div>
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<o:p></o:p></div>
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Jammy red & dark fruit, stewed fruit / compote nose;
theres fruit liquers and cassis, almost tending towards being too sweet and
confected – heady stuff, slightly over the top for me. Blackcurrant fruit on
the palate, theres concentration and nice texture here, medium low acidity,
hint of spice and savoury touches, some sweet oak too. Correct, but again, unexciting.</div>
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<b>2007 Paritua Red, Hawkes Bay<o:p></o:p></b></div>
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<b>£21.50 | A-</b><o:p></o:p></div>
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This is their Bordeaux lookalike, with a blend of 54%
Cabernet Sauvignon / 32% Merlot / 9% Cabernet Franc / 5% Malbec; significant
new French oak used, approx. 2500 cases made. <o:p></o:p></div>
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Dark fruit, cassis and brambles, with a hint of
leafiness, fragrant spice and sweet oak; brooding, attractive nose. Plenty of
ripe fruit on the palate, nice extraction and concentration; black plums and
brambles, medium acidity with decent tannins. Structured and ageworthy, drink
now – 2018+<o:p></o:p></div>
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<b>2007 Paritua 21.12, Hawkes Bay<o:p></o:p></b></div>
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<b>£37.50 | A-(+)</b><o:p></o:p></div>
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Paritua’s flagship red, a blend of 51% Cabernet Sauvignon
/ 28% Merlot / 21% Cabernet Franc; significant new French oak used, approx. 700
cases made.<o:p></o:p></div>
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Dark fruit compote, cassis and bramble notes, with hints
of coffee and dusted cocoa, bit of sweet oak too; more brooding, less open and
overtly fruity than its ‘Red’. On the palate, dark plums and blackberries,
feels extracted; quite a large mouthfeel and heavy texture; a big wine, carries
the sweet oak well. Medium acidity, plenty of fine tannins; big boned, quite
muscular at the moment, certainly ageworthy; drink now – 2020+</div>
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<b>2009 Stone Paddock ‘Isabella’ Late Harvest Semillon,
Hawkes Bay<o:p></o:p></b></div>
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<b>£13.99 (37.5cl) | A-</b><o:p></o:p></div>
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Golden amber in colour. Sweet, honeyed nose of tinned
peaches and ripe mangoes; quite thick, full on, aromas. Tastes of tinned fruits
again, quite intensely sweet (I’m guessing 150-200 g/l residual sugar); texture is quite thick and hefty, but with a
nice streak of acidity, alleviating the cloying feel – makes it all taste like
tinned pineapples. Not shy. <o:p></o:p></div>
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<o:p></o:p></div>
Vinoremushttp://www.blogger.com/profile/09680938424185239111noreply@blogger.com0tag:blogger.com,1999:blog-7410880559309162733.post-78463224053202150022013-02-18T05:20:00.003+00:002013-02-18T05:20:50.390+00:00Cambridge Tasting Pt III – Seven Springs Wines<br />
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<b>Cambridge Tasting Pt III – Seven Springs Wines<o:p></o:p></b></div>
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Sunday, 20th January 2013.<o:p></o:p></div>
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West Lodge, Downing
College, Cambridge.<o:p></o:p></div>
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The third lot of wine at
this tasting were from <b><a href="http://7springs.co.za/" target="_blank">Seven Springs</a></b> vineyards from the Western Cape in South
Africa. Their UK importer is listed on the back label as Belle Epoque Wine, The
Mead Barn, Coltishall, NR12 7DN. As far as I am aware, they currently do not
have a UK stockist so I can’t provide retail prices. However, Tom Lewis assures
me that they would be around the £10 mark.<o:p></o:p></div>
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<b>Seven Springs Vineyards,
Western Cape, South Africa <o:p></o:p></b></div>
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<b>2011 Sauvignon Blanc<o:p></o:p></b></div>
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Correct varietal notes of
citrus, hint of leafy greenness / cut grass and gooseberry, not as pungent as
some Marlborough Sauv Blancs. Fruit on the palate is sweet with good acidity,
quite generous in flavour but one-dimensional. A simple, well made wine - does
what it says on the label.<o:p></o:p></div>
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<b>2011 Pinot Noir ‘Young
Vines I’<o:p></o:p></b></div>
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Fragrant, sweet red fruit,
ripe strawberries and red cherries with a sweet wood / polished cedar nose too
(I’m guessing theres some oak here?). Fruit is juicy yet with some crunch, ripe
red cherries; forward, easy to understand but quite simple. <o:p></o:p></div>
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<b>2010 Syrah<o:p></o:p></b></div>
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More akin to Barossa
Shiraz: mint / eucalyptus, with ribena pastilles, dark fruit compote and
licorice – fragrant, quite heady nose. Palate lets it down, tart, unripe black
cherries, lacks a bright juiciness you expect from the nose; feels fresh
though. <o:p></o:p></div>
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I thought these three
wines were technically well made if not slightly boring, it does what it says
on the tin but doesn’t excite. I would be surprised if they were trying to
retail this for much more than £10. Of the three, I was most impressed by the
Pinot – I often find that entry level South African Pinot can feel cooked /
hot, which this one manages to avoid. <span style="font-size: 13pt;"><o:p></o:p></span></div>
Vinoremushttp://www.blogger.com/profile/09680938424185239111noreply@blogger.com0tag:blogger.com,1999:blog-7410880559309162733.post-58590882860963489002013-02-18T04:57:00.000+00:002013-02-18T04:57:00.633+00:00Cambridge Tasting Pt II – Cru Bourgeois Bordeaux<br />
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<b>Cambridge Tasting Pt II –
Cru Bourgeois Bordeaux</b><o:p></o:p></div>
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Sunday, 20th January 2013.<o:p></o:p></div>
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West Lodge, Downing
College, Cambridge.</div>
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The second lot of wines at
this tasting were the <b><a href="http://www.crus-bourgeois.com/" target="_blank">Cru Bourgeois Bordeaux</a></b>. Clarets at this level are a
staple diet of Cambridge Colleges, so when Tom said that he had been sent
several samples of the newly released 2010s, I procured some mature 2000s from
the College Cellars for comparison. On a side note, I remember tasting quite a
few of the 2010 Cru Bourgeois during the en primeur campaign in 2011, my
impressions then was that quality was pretty high across the board, with plenty
of sweet fruit and ripe tannins. The fruit quality was there to get good
extraction and flavour; certainly a great vintage capable of long term
cellaring. I was keen to see how the wines have developed now that they are
bottled and ready to go. <br />
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<o:p></o:p></div>
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<b>Bordeaux Cru Bourgeois </b><o:p></o:p></div>
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<i>2010s courtesy of Alliance
de Cru Bourgeois du Medoc <o:p></o:p></i></div>
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<i>2000s procured from the
cellars of Downing College, Cambridge</i><o:p></o:p></div>
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<b>2010 Chateau La Garricq,
Moulis en Medoc<o:p></o:p></b></div>
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Plenty of dark fruit and
cassis on the nose, balanced with a sweet lick of oak; smells ripe and heady,
almost a touch alcoholic. On the palate, the fruit sweet and textured; good
stuffing and warmth on the mid palate, ripe tannins showing as quite silky; I
think the relatively high alcohol levels somewhat masks the chewier side of the
tannins. Good, well balanced wine; still very powerful, needs time. <o:p></o:p></div>
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<b>2010 Chateau La
Commanderie, Saint Estephe<o:p></o:p></b></div>
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Sweet fruit and cassis on
the nose but with a more pronounced stalky / woody aromas; the aromas feels a
bit disjointed at the moment, but it should integrate with time. Although the
fruit is good, the palate is rather disappointing as the tannins feel green and
astringent, gripping in all the wrong places. Feels agricultural, lacks charm. <o:p></o:p></div>
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<b>2010 Chateau Beaumont,
Haut Medoc<o:p></o:p></b></div>
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Dark blackberry fruit
compote on the nose, with sweet woody aromas / cedar and cigar box, hints of
earthy smoke too – quite alluring in all. Palate feels surprisingly thin,
theres ripe sweet fruit but not enough weight and concentration; tannins are
sweet and balanced. I was surprised at its lack of depth, if I remember
correctly this showed rather well in the en primeur tastings a couple of years
back. <o:p></o:p></div>
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<b>2010 Chateau Gironville,
Haut Medoc<o:p></o:p></b></div>
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Overtly fruity on the
nose, with blueberry and blackberries dominating; theres even a porty / Ribena
cordial note about it, bright and voluptuous on the nose. Palate shows all the
right components in check – sweet, dark fruit; fresh acidity giving it
brightness and ripe but wholesome, grippy tannins. A very good claret, should
age well; highly recommended. <o:p></o:p></div>
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<b>2010 Chateau Preuillac,
Medoc<o:p></o:p></b></div>
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Ribena and cassis on the
nose, with some notes of blackberry liquer; theres brightness and high,
somewhat alcoholic notes too. Good concentration of fruit flavours, relatively
high acidity, making it feel quite fresh; not as lavish as the Gironville but
still a well-built wine. Has structure to allow aging. <o:p></o:p></div>
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<b>2010 Chateau Patache
d’Aux, Medoc<o:p></o:p></b></div>
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Fragrant, sweet dark fruit
with hints of licorice, smells quite big. Disappointingly muted on the palate
and lacking any weight, I’m pretty sure this is an out-of-condition sample. <o:p></o:p></div>
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<b>2000 Chateau Patache
d’Aux, Medoc<o:p></o:p></b></div>
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I’ve had the pleasure of
tasting this particular wine several times in the past, and this wasn’t the
best bottle. The slightly dusty / musty nose hints at a below-par bottle; fruit
on the palate is soft and the acidity is still lively but overall, it lacks the
brightness and charm I know it should have. Such a shame.<o:p></o:p></div>
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<b>2000 Chateau Bernadotte,
Haut Medoc<o:p></o:p></b></div>
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Sweet cedar and incense,
along with a smoky hint of cigar box and sandalwood; fruit is dark but not
overpowering – a fragrant, developed nose. Fruit is plush and generous, with a
lovely acidity; all components integrated and balanced, this lingers on the
palate surprisingly long for a humble wine. So poised, a joy to drink. Proof,
if needed, that well-made humble clarets from great vintages can keep so well;
still has life ahead. <o:p></o:p></div>
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<b>2000 Chateau Lanessan,
Haut Medoc<o:p></o:p></b></div>
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The bottle I had at the
tasting was underwhelming, tired to the point of losing it altogether. I tried
another bottle of this a week later, which showed its pedigree: dark fruit, with
woody licorice and cedar, somewhat masculine in style. Fruit is sweet with the
licorice notes following through on the palate, relatively low acidity.
Drinking well now and probably wont improve further. <o:p></o:p></div>
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My overall impression of
the 2010 clarets: ripe fruit was clear to see, some to the point of being
almost over alcoholic; tannins were ripe too. The best, more lavish of them can
be enjoyed on release but for some, I would advocate restraint, give it a few
years to settle down and I think your patience will be amply rewarded. A hit
rate of one in three for the 2000s doesn’t bode well in terms of consistency,
yet given how well the one performed, I could almost forgive the non-performing
two. Luck of the draw, I guess, but I’d probably sing a different tune if I was
in a restaurant and been served two dodgy bottles in a row. <o:p></o:p></div>
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Many thanks to the <b>Alliance
de Cru Bourgeois du Medoc </b>and <b>Phillips-Hill</b>, their UK PR agency for the 2010
samples.<span style="font-size: 13pt;"><o:p></o:p></span></div>
Vinoremushttp://www.blogger.com/profile/09680938424185239111noreply@blogger.com0tag:blogger.com,1999:blog-7410880559309162733.post-46337426622956852952013-02-16T11:16:00.001+00:002013-02-16T11:16:12.245+00:00Cambridge Tasting Pt I – Weingut Adank<br />
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<b>Cambridge Tasting Pt I –
Weingut Adank</b><o:p></o:p></div>
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<br /></div>
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Sunday, 20th January 2013.<o:p></o:p></div>
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West Lodge, Downing
College, Cambridge.<o:p></o:p></div>
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A bit of background. I
must admit, this tasting was mostly the idea of <b>Tom Lewis</b>, aka the <b><a href="http://cambridgewineblogger.blogspot.co.uk/" target="_blank">Cambridge Wine Blogger</a></b> (yes, its his fault, I am merely an accomplice). In one of our
conversations, Tom said that he had quite a backlog of samples that he
wanted/needed to try. Ideally he wanted to try them in a tasting with a few
other wine enthusiasts but lacked a suitable venue, which was where I came in.
So there the idea came together and materialised.<o:p></o:p></div>
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There were three distinct
groups of wines to be tasted: the wines of <b><a href="http://www.adank-weine.ch/" target="_blank">Weingut Hansruedi Adank</a> </b>from
Switzerland, a slew of <b>2010 Cru Bourgeois Bordeaux</b> and a small selection of
wines from <b>7Springs vineyard</b> in South Africa. Like Tom, I’ve decided to write
up the tasting in three separate blog entries, in the order they were tasted.
Tom and I somewhat disagreed on the running order – we were both clear the
Adank wines should be first, but I would have preferred the 7Springs to come
next and end with the clarets. Call me old school if you must.<o:p></o:p></div>
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The other attendees at
this tasting were a good mix, including members of the wine trade, wine
enthusiasts who were keen to learn more, relative newbies to wine as well as
several members of the Cambridge University Blind Wine Tasting Society’s
varsity team. <o:p></o:p></div>
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<b>Weingut Familie Hansruedi
Adank, AOC Graubunden, Switzerland<o:p></o:p></b></div>
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<i>Courtesy of Patrick Adank</i><o:p></o:p></div>
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Tom and I met <b>Patrick
Adank</b> (son of the Adank proprietor/winemaker, himself studying Oenology in
France) when he came to Cambridge for a two-week English course late last year.
He had a bottle of his top-end Pinot Noir then, which he graciously shared – my
review of that wine can be found<a href="http://vinoremus.blogspot.com/2012/10/weingut-hansruedi-adank.html" target="_blank"> here</a>, Tom’s <a href="http://cambridgewineblogger.blogspot.co.uk/2012/10/adank-pinot-noir-barrique-2010-flasch.html" target="_blank">here</a>. He kindly sent over a mixed
case containing a bottle each of all the wines that his family makes. I have no
RRPs as these wines are not available in the UK, but their ex-cellar prices
range from €15 - 35ish. </div>
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<b>2011 Flascher Sauvignon
Blanc | A-<o:p></o:p></b></div>
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Sweet peachy notes
followed by hints of oak and vanilla, some notes of wet stones too; its
actually quite lovely on the nose. Palate is soft and delicate, with medium-low
acidity but good minerally texture, think of a thicker, more textured Sancerre,
with slight green leafy notes. Doesn’t scream at you like new world Sauv Blancs.
<o:p></o:p></div>
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<b>2011 Flascher Chardonnay |
B+<o:p></o:p></b></div>
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<br /></div>
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Thick, buttery and creamy notes;
hot buttered toast, with overtly toasty sweet oak coming through, balanced with
peachy fruit – pretty and certainly not shy. Palate is easy going, fruit is
relatively straightforward, with decent length. But it lacks a wow factor: it doesn’t
have the sophistication and poise of Burgundy yet also without the overt fruit
of new world Chardonnays. I’m left confused and cant help think that it could
be better.<o:p></o:p></div>
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<b>2010 Flascher Syrah | B<o:p></o:p></b></div>
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<i>(this wine was tasted last after the Pinots, it's put here as I took the picture along with the whites) </i></div>
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Overtly sweet notes of vanilla and red fruits, violets and blueberries; theres some green stalky and woody characters showing too. Unfortunately, on the palate its watery and hollow; hardly any fruit, with a weird astringent finish. Given how its tasting so tired and hollowed out, I’m not entirely sure this bottle was in perfect condition. Or perhaps growing Syrah where they are is somewhat ambitious.</div>
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<b>2011 Flascher Pinot Noir |
B+<o:p></o:p></b></div>
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<br /></div>
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Red fruit, cranberries and
red cherries with a touch of savoury bacon and woodiness coming through. Palate
is soft, mostly sweet cranberries, with medium acidity; not much by way of
weight; feels like a basic but well made Bourgogne Rouge from a cool year.<o:p></o:p></div>
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<b>2010 Flascher Pinot Noir
Auslese | B+<o:p></o:p></b></div>
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Sweet red fruit, with red
cherries and raspberries dominating, some notes of confected strawberries and
compote with some notes of lacquer perhaps showing some wood treatment; smells
ripe and quite promising. Palate has high acidity and the fruit is sweet but
rather thin, tastes a bit dilute for my liking; what was there is pretty but
just not enough stuffing. <o:p></o:p></div>
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<b>2008 Flascher Pinot Noir
Barrique | B+<o:p></o:p></b></div>
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Red fruit with higher
notes sweet spice, ethanol and lacquer with hint of blackpepper; the extra wood
treatment shows but theres a slight sulphury whiff which I didn’t mind but some
of the others likened it to rubber / tyres which put them off. On the palate
its got a bit more weight even hints of minerality, red fruit is sweet and very
smooth but it goes way too quickly, just isn’t enough length on mid palate.
Feels a bit lean. <o:p></o:p></div>
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My overall impression of
these Adank wines is that theres clearly a house style where its very easy (and
not unattractive too) on the nose followed by soft and smooth on the palate. I
think the wines are technically well executed, though I might question the
wisdom in making Syrah in Switzerland. Personally, I found the Pinots lacking
fruit and weight on the mid palate, but then again I had spent most of January
2013 tasting en primeur Burgundy 2011s so perhaps my frame of reference wasn’t entirely
fair. Many thanks to Patrick Adank for the wines. <span style="font-size: 13pt;"><o:p></o:p></span></div>
Vinoremushttp://www.blogger.com/profile/09680938424185239111noreply@blogger.com0tag:blogger.com,1999:blog-7410880559309162733.post-83765519558705591412012-12-31T23:21:00.003+00:002012-12-31T23:21:33.546+00:002012 Wines of the Year<b>2012 Year in Review</b><br />
<br />
A list of my memorable wines for 2012. My first of such lists, inspired by the number of truly great wines I have had the opportunity to try this year. Most of them would have had more detailed reviews in other posts. Here, I detail the context in which the wines were tasted and why they make the cut. Its divided into four sections: bubbly, whites, reds and sweets/fortifieds, otherwise its in no particular order.<br />
<br />
<b>Bubbly</b><br />
<br />
<b>NV Champagne Tarlant Cuvee Louis</b><br />
Where: Charles Taylor tasting for Cambridge University<br />
Why: In two words, complexity and presence. This would have made the list for still white wine, the fact that its bubbly just makes it better. I adore the Tarlant range at the moment, particularly the Cuvee Louis at its pinnacle.<br />
<br />
<b>1982 Joseph Perrier Cuvee Royale Vintage (disgorged 2011)</b><br />
Where: Joseph Perrier tasting at Cambridge Wine Merchants<br />
Why: Incredible freshness and power even at this age, integrated feel and very long finish. Astonishingly good.<br />
<br />
<b>Whites</b><br />
<br />
<b>2011 Pavillon Blanc du Chateau Margaux</b><br />
Where: Chateau Margaux, Bordeaux en primeur campaign April 2012<br />
Why: Even at this stage, this was one stunning wine. Power, length and freshness, not to mention complexity. Absolutely smitten. One of the very few times I didnt spit during the Bordeaux en primeur campaign. I look forward to enjoying this when its bottled.<br />
<br />
<b>2007 Kumeu River Estate Chardonnay</b><br />
Where: Early evening in the gardens, bought from The Wine Society<br />
Why: Outrageously good value and drinking so wonderfully now but I wager it will keep another 5 years with ease.<br />
<br />
<b>2003 Penfolds Yattarna</b><br />
Where: Penfolds tasting for Cambridge University Wine Society<br />
Why: Rich and voluptuous with good intensity of flavours. Their '07 and '08 are also excellent but I feel they need a bit more time to unfurl; the '03 on the other hand is ready to go.<br />
<br />
<b>Reds</b><br />
<br />
<b>2005 Cote Rotie, Chateau d'Ampuis, Guigal</b><br />
Where: Guigal tasting for Cambridge University Wine Society<br />
Why: Depth, power and concentration yet without losing balance and sense of focus. First growth quality and aging potential, this is a magnificent effort from Guigal.<br />
<br />
<b>2003 Chateau Bahans de Haut Brion</b><br />
Where: Bistro du Vin Cambridge, enjoyed with a rare Chateaubriand.<br />
Why: Very well knit together, bags of fruit and ripe tannins, doesnt at all reflect the extreme heat of the vintage. Seamless, and with the food, it just melded together. Bordeaux and steak, so simple, yet when you get right, there is nothing quite like it. <br />
<br />
<b>1994 Vega Sicilia Unico</b><br />
Where: Vega Sicilia tasting for Cambridge University Wine Society<br />
Why: I remember this being very voluptuous on the nose and on the palate, it yielded different flavours with every sip. Such beauty and complexity, truly a majestic wine - I dare say one of the best wines I have ever tasted. I had the privilege of tasting three vintages of Vega Sicilia ('02, '96 and '94) any one of which could have made this list<br />
<br />
<b>1980 Opus One </b><br />
Where: 2012 Annual Dinner of the Cambridge University Blind Wine Tasting Society<br />
Why: A rare treat, I'm told this bottle of the second vintage of Opus One came straight from their cellars in Napa. Cant be too many of this knocking around anymore.<br />
<br />
<b>1971 Chateau Cos d'Estournel</b><br />
Where: Formal Hall, bottle purchased at auction<br />
Why: Incredible freshness and life, theres still quite a bit of fruit in this. Must admit I didnt expect much, but this bottle definitely over delivered.<br />
<br />
<b>1989 Hermitage 'La Chapelle', Jaboulet</b><br />
Where: Formal Hall, kindly given a small tasting sample bya friend<br />
Why: Powerful yet seductive, classic mature Hermitage, such a shame I was only given a tasting sample.<br />
<br />
<b>2010 Quinta do Mouro Touriga Nacional</b><br />
Where: Quinta do Mouro tasting for Cambridge University Wine Society<br />
Why: Quite possibly the best single varietal, non-fortified Touriga Nacional I've ever tasted - great perfume on the nose, plenty of stuffing on the palate. No doubt it'll age for decades.<br />
<br />
<b>2003 Penfolds Grange (in magnums)</b><br />
Where: Christmas Dinner with Penfolds, Cambridge University Wine Society<br />
Why: Sometimes you wonder why these 'iconic' wines get so much hype, I think this Grange justifies all the hype it gets. <br />
<br />
<b>Sweets / Fortifieds</b><br />
<br />
<b>1963 Avery's Special Reserve Vintage Port</b><br />
Where: After Formal Hall, this bottle was purchased at auction<br />
Why: Freshness for its age, still very good sweet fruit on the core, along with finesse and elegance - everything a mature vintage port ought to be. Very classy.<br />
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<b>1963 Fonseca Vintage Port</b><br />
Where: Vintage Port Tasting, Corpus Christi College, Cambridge<br />
Why: Somewhat of an iconic wine, I was expecting a life changing experience which didnt quite materialise, but its still a very good mature vintage port, though I wouldnt recommend keeping it much longer. <br />
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<b>1976 Terrantez, Blandy's</b><br />
Where: Madeira Wine Institute tasting, Berkeley Hotel, London<br />
Why: Someone described it as 'bottled electricity' which I think is an apt description for this high voltage, high octane of a madeira - would probably wake the dead.<br />
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<b>NV Gonzalez Byass Cuatro Palmas Amontillado Sherry</b><br />
Where: 2012 London launch event of the Gonzalez Byass Palmas Sherries<br />
Why: Vivacity, verve and poise; complex flavours that linger for minutes, such a magnificent sherry. Sadly very rare.<br />
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<b>1984 Moulin Touchais,Coteaux du Layon</b><br />
Where: Bistro du Vin, Cambridge, enjoyed with crepe suzette; this bottle is ex cellars via their UK importer<br />
Why: Compelling concentration of flavours, still so much acidity and vivacity about it; finish lingers on for a good long while. Liquid marmalade.<br />
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<br />Vinoremushttp://www.blogger.com/profile/09680938424185239111noreply@blogger.com0tag:blogger.com,1999:blog-7410880559309162733.post-50528652692981095382012-12-08T01:00:00.000+00:002012-12-08T01:00:26.152+00:00Cambridge Wine MerchantsA selection of wines stocked by Cambridge Wine Merchants which I've tasted recently and am very happy to recommend. Prices are retail to their Cambridge shops - Kings Parade, Bridge Street, Mill Road and Cherry Hinton. Some of them will be excellent wines for Christmas too.<br />
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<b>Whites </b><br />
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<b>2010 Domaine Gayda Figure Libre Freestyle Blanc, IGP d'Oc</b><br />
<b>B+ | £12.99</b><br />
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White fruits, peaches and ripe grapefruit on the nose; fleshy on the palate, its not your run off the mill white wine. Has character and presence on the palate, good mouthfeel. Drinks nicely on its own, will complement food too. <br />
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<b>2011 Les Eminades 'Montmajou' Blanc, AOC Saint Chinian</b><br />
<b>B+ | £13.99</b><br />
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Initially peachy fruit again, quite forward, then after some time in the glass, some hints of fennel and even sweet ginger developing, rather interesting nose. Nice texture on the palate, mostly white fruits, medium acidity but with good minerality. Interesting stuff, a food wine.<br />
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<b>2011 Domaine Pellehaut Blanc, IGP Cotes de Gascogne</b><br />
<b>B+ | £6.99</b><br />
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Mostly citrus nose, with some white fruits too; flavours are simple but clean, good fruit and plush acidity. Very easy to drink, a perennial good value favourite from Cambridge Wine.<br />
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<b>2011 Lagar de Bouza Albarino, Rias Baixas, Spain</b><br />
<b>B+ | £11.99</b><br />
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Lemon peel and citrus oils coming through, lots of high notes, very bright. High acidity but still balanced, very refreshing lemony flavours coming through; bottled sunshine thats crying out for oysters and seafood. Perfect to wake you up on Boxing day. <br />
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<b>Reds</b><br />
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<b>2011 Domaine Combe Blanche l'Incompris Cinsault, IGP Cotes de Brian</b><br />
<b>B+ | £7.99</b><br />
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Dark fruit nose with hints of sweet spices and truffles, theres inviting warmth there. Fruit on the palate is bright, dark cherry but isnt at all heavy; lovely flavours, easy to drink. Label's a bit naff but you wont miss it on the shelves. Would pair well with cold leftover ham / turkey on Boxing Day.<br />
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<b>2010 Domaine Danjou-Banessy Roboul, Cotes de Roussillon Villages</b><br />
<b>B+ | £17.99</b><br />
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Dark fruit, with prunes and dark plums; also mulled spices, theres more fragrance coming through on the nose. Nice concentration of fruit, isnt quite as brooding as the Chandeliere, but still has good length on the palate. <br />
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<b>2009 Domaine Combe Blanche La Chandeliere, Minervois la Laviniere</b><br />
<b>B+(+) | £14.99</b><br />
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Dark fruit complete with sweet licorice notes, some cooked dark plums too, quite brooding. All components are balanced and expressive: good fruit density on the palate, theres concentration of flavour, good acidity and ripe tannins; needs food and preferably an hour or so in a decanter. Would be superb with roast beef or even guinea fowl. The 2004 vintage is still in stock and has developed nicely, more leather, truffle and undergrowth notes there, fruit wont be as intense though. <br />
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<b>2011 Domaine Gayda Figure Libre Cabernet Franc, IGP d'Oc</b><br />
<b>A- | £15.99</b><br />
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Plums and red cherries, with a hint of leafy / stalky notes thats characteristic of Cab Franc, some woody notes too. Lovely plump red fruit on the palate, quite fresh and rounded with a hint of greenness; not heavy. Very charming and playful, not to mention unusual, would rival many a good Cab Franc from the Loire. Another one for leftover cold turkey / ham. <br />
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<b>2006 Simonelli-Santi 'Malintoppo', DOC Orcia, Tuscany</b><br />
<b>A- | £13.99</b><br />
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Dark fruit with sweet licorice and woody aromas (tobacco and cigarbox), some polished oak use here, lots of floral elements are showing too - violets and roses; the aromatics are really appealing. Lots of fruit on the palate but isnt over done, nice balancing acidity, ripe and yielding tannins; its aged well, feels elegant and sophisticated, very well put together. Its bigger brother 'Antonio' (pretty much the same label but in red, £16.99) packs slightly more oomph and is worth a punt too.<br />
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<b>2009 Clos de los Siete, Mendoza, Argentina</b><br />
<b>A- | £13.99</b><br />
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Blackberry and blackcurrant compote, quite sweet and jammy, with some vanilla and floral fragrance; does smell sweet. This Malbec based blend is packed with dark fruit, sweet and plush with enough acidity to keep it from feeling too heavy; ripe tannins on the finish. I like the presence on the palate, powerful yet velvety, seriously good wine.<br />
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<b>2009 Chateau Pey La Tour Reserve, Bordeaux Superieur</b><br />
<b>A- | £12.50</b><br />
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Classic but modern claret - cassis, blackberry, some sweet spice / licorice and cedar notes. On the palate, bags of dark fruit, fully extracted; very ripe and plush, the mid palate is filled in; the fruit really is to the fore; still somewhat chunky but ripe tannins A couple of hours in the decanter with food, or cellar for a good few years. A classic roast beef wine.<br />
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<b>Sweet</b><br />
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<b>2007 Bacalhoa Moscatel de Setubal, Portugal</b><br />
<b>A- | £9.99</b><br />
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A fortified Moscatel from Portugal. Smells of raisins and sultana, also caramel and golden syrup, unabashedly sweet. Luscious on the palate; raisins, molasses, marmalade and a hint of cinnamon spice there; though it is quite luscious and thick, it never feels cloying. Sweet and big enough to pair with mince pies and christmas pudding. Has a stopper cork, so you dont have to finish it in one sitting (though its so delicious, I really dont see why not), just pop the cork back in and leave in the fridge, will last for months.<br />
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<b>2001 Warre's Bottle Aged LBV Port, Portugal</b><br />
<b>A-(+) | £22.99</b><br />
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A leap up from your basic LBV port, this offering from Warre's is bottled unfiltered, so decanting would be advisable. Cassis, jammy dark fruit, with hints of dark chocolate and coffee and warming spice; sweet fruit on the palate, with good sustained flavours, doesnt just hit and run like most LBV ports. Rich and filling mouthfeel, not far off Vintage port in quality.<br />
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<b>Henriques & Henriques 15 year old Bual, Madeira</b><br />
<b>A | £25 (50cl)</b><br />
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Candied orange peel, marmalade, spicy fruit chutney; oxidised nose to this. On the palate, despite the age, theres still so much life, acidity and verve; like drinking spiced clementine juice; high acidity with good dose of sugar; dried oranges and marmalade again, nutty and spicy too; feels luscious but nimble. Flavours persists on the palate for minutes; makes you yearn for more. Really delicious.<br />
Alternatives: the 10 year old Bual is a cheaper at £18.99 for 50cl; the 5 year old Medium Rich is cheaper still at £11.50 for 50cl, neither will have the length and presence but should give a good idea what Bual Madeira is all about. Then again its Christmas, go on, indulge ... <br />
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<br />Vinoremushttp://www.blogger.com/profile/09680938424185239111noreply@blogger.com0tag:blogger.com,1999:blog-7410880559309162733.post-40405281006821491942012-12-06T18:36:00.000+00:002012-12-06T18:40:20.983+00:00CUWS M12 - Opus OneWednesday, 10 October 2012<br />
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A tasting of <a href="http://en.opusonewinery.com/" target="_blank"><b>Opus One</b></a> wines for the<b> Cambridge University Wine Society</b>, led by <b>David Pearson, CEO of Opus One</b>. I had the good fortune of being seated opposite David Pearson at this tasting, and I must say he was both generous and thoughtful in all his answers to my questions; we only tasted five wines on the night, which left plenty of time for discussions. I'll try to summarise what I have learnt about Opus One in a few paragraphs below (feel free to jump straight to the tasting notes...).<br />
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Started in 1979 (first vintage) as a joint venture between <b>Robert Mondavi</b> (of Napa fame) and <b>Baron Phillippe de Rothschild</b> (of Ch Mouton Rothschild fame), Opus One was conceived with the aim of creating the best red wine that reflected California. To this day, Opus One only makes one wine, a blend of the classical Bordeaux varietals dominated by Cabernet Sauvignon (80-90%), Merlot, Cabernet Franc, Petit Verdot and Malbec. They also produce a small amount of second wine called 'Overture' which is only available for purchase at their cellar door or through their website. Out of the annual production of approximately 20,000 cases, half of Opus One production is exported - unusually high for premium US wines.<br />
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In terms of of winemaking, Opus One has been gradually shifting away from the know-how initially gained from both Ch Mouton Rothschild and Robert Mondavi. David Pearson likens this to a child growing up, whilst appreciating and undoubtedly learning from and listening to the advice from both parents, is nevertheless forging its own character and its own way of doing things. An example he cited was in water management in the vineyard. Typical US wineries would irrigate often but in small volumes (basically drip irrigation), keeping the vines relatively stress-free and resulting in roots which have no need to dig deep into the soil. Opus One irrigates less often but in larger volumes, ensuring that the water percolates through the soil and in effect makes the roots chase after the water (more akin to the huge showers you get in Bordeaux, followed by long periods of dryness). While this might stress the vines, it would force the roots to dig deeper into the soil and in turn yield much better grapes.<br />
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Given the Californian climate, Opus has no problems in achieving the sugar ripeness in the grapes, so the aim has been to get the phenolic ripeness right without letting the alcohol levels go unchecked. The wines are aged in 100% new French oak for approximately 18 months with several rackings. An interesting, though admittedly not unique, feature of Opus One is that their wines can seem rather closed and lean in its adolescence (between 5-10 years), so the insider's scoop would be to enjoy Opus rather young (pretty much on release, which I would personally advise against) or wait after its awkward adolescence (much more sensible).<br />
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Five wines were tasted on the night and they are presented here in the order they were tasted. The 1980 (as it were, ex-chateau) was tasted at a separate event.<br />
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<b>1996 Opus One (en magnum)</b><br />
<b>A | drink now - 2020+</b><br />
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Green bell pepper, leafy / stalky notes was rather dominant (but it blew away with some time in the glass), mingling with some leather and tobacco, smoky / baked earth notes too. The fruit was sweet, dark and very ripe, with some hints of vanilla. On the palate, the fruit was distinctly sweet and ripe; blackberries and dark plums; very plush and generous; tannins were sweet and yielding, perfectly integrated into the wine; enough acidity to keep things going. Incredibly composed and well knit, a beautiful wine with much life ahead. To be perfectly honest, served blind, I would have guessed it as a high quality aged claret (perhaps St Julien or Pauillac) from a very ripe year.<br />
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<b>2000 Opus One</b><br />
<b>A-(+) | drink now - 2020+</b><br />
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Sweet cassis on the nose; opulent and forward, jammy and cooked dark fruit compote, incredible port-like nose; framboise and cherry liquer too, with vanilla, some mint and hints of truffley undergrowth. Very interesting aromas indeed. Fruit on the palate is generous and large; a heady concoction of ripe dark fruits again; notable length and persistence on the palate; it doesnt feel overly extracted yet has good power; tannins are ripe and needs a bit more time to resolve. Perhaps lacks the finesse and precision of the '96, but still very good; more Californian blockbuster in style.<br />
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<b>2004 Opus One</b><br />
<b>A-(+) | drink 2015 - 2025+</b><br />
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Dark fruit compote on the nose, with cassis and port / liquer like nose; theres a sweetness, even confected note here, wine gums and sweet licorice, with a hint of mint - almost makes me think this is an Australian. On the palate, lots of dark fruit, blackberry dominates; quite a lot of extraction, the tannins are ripe but still muscular and does grip on the finish; flavours do last, feels quite hefty and alcoholic on the palate. Low acidity, plenty of fruit, bold, forward fruity style - even more unmistakably new world.<br />
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<b>2008 Opus One</b><br />
<b>A-(++) | drink 2018 - 2030+</b><br />
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Dark fruit, even more brooding than the previous ones, with some hints of floral notes of violets and roses. On the palate, everything is masked by the huge fruit; properly thick and extracted, this is a fruit bomb, quite explosive on entry; dark berries all the way, almost port-like spice on the finish. Whilst the fruit is very juicy, the tannins are also untempered; needs time to resolve. A big wine that could do with a few years.<br />
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<b>2009 Opus One</b><br />
<b>A-(++) | drink 2017 - 2030+</b><br />
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Dark fruit, quite brooding; theres licorice and some woody aromas; the toasty fragrant oak still comes through on the nose, vanilla pods; also some undergrowth notes too. On the palate, blueberries and blackberries are the dominant characters; feels quite edgy on the palate, theres fruit and concentration but it really isnt fully expressing itself. Ripe and muscular tannins too with good length on the palate. Needs time to integrate.<br />
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<b>1980 Opus One</b><br />
<b>A- | drink now</b><br />
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The second vintage ever of Opus One, this bottle came straight from their cellars. On the nose, some green varietal characters, leafy and bellpepper along with some stalky and woody notes, also hints of leather and undergrowth truffle notes. On the palate, the fruit is just about hanging on, boysenberry and blueberry, but its more faded than bright; decent acidity, tannins have faded away. Still drinking nicely, but I'd class it as 'faded glory'; such a rare treat though. Again, reminded me of an aged but very fine Pauillac / St Julien. <br />
Vinoremushttp://www.blogger.com/profile/09680938424185239111noreply@blogger.com0tag:blogger.com,1999:blog-7410880559309162733.post-49612904483355135262012-11-10T17:24:00.000+00:002012-11-10T17:33:31.038+00:00Hedonism Wines<div style="text-align: left;">
Friday, 09 November 2012</div>
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Yes, I know, I'm a little bit late on the Hedonism bandwagon - after seeing countless blog posts / reviews / tweets from various astounded wine folk, I've finally made the trip to Hedonism to see what the fuss is all about. If you've been reading my blog, you'll know I typically only publish tasting notes, I've never reviewed a wine shop, yet I feel Hedonism is more than just a wine shop. I went in with very high expectations - all the wine folk I know have been singing the same tune, they cant all be wrong, can they?<br />
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Tucked in Mayfair, this wine shop is truly a treasure trove; the ground floor holds assortments of Champagne, Burgundies, as well as their entire spirits section. It took all of ten seonds of browsing before I had to politely decline one of the staff member's offers of assistance. The whisky section is comprehensive, with plenty of recognisable names - for a high end retailer, I would have liked to see more single vintage expressions of Scotch, as opposed to just their age-statement bottlings. But thats nit picking really.<br />
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For any wine fan, most of the treasure you want to drool over is located downstairs. Where shall we start? Perhaps the d'Yquem display (pictured above) which stands imperiously as you reach the basement, step closer to the display and the lighting kicks in and the whole thing gleams like gold before your very eyes. Dazed, you move on to the shelving holding quite a few vintages of the first growths, accompanied by Petrus, Cheval Blanc, Ausone, Angelus and even some Le Pin - as far as I can tell, the bottles weren't secured to the shelving, so you could pick any one of them up and hold it in your hands, if thats your thing. By this time, one of the staff had accopanied me around and we were happily chatting away - his previous job was in the two-Michelin starred Midsummer House in Cambridge. Their Rhone collection include multiple vintages of Jaboulet's Hermitage and Chateau Grillet, as well as your more usual Chateauneuf du Pape fare of Janasse, Beaucastel and Vieux Telegraphe. Big names of Spain were represented by Vega Sicilia and Pingus, I moved quickly though to the American section where a display of Sine Qua Non wines greeted me - I was told its the largest selection of SQN wines outside the US. Who am I to argue?<br />
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The next stop is the famed Mouton Rothschild vertical collection (pictured above), housed in its own enclave - a complete vertical from 1945 to 2004, including some larger formats. Seeing the bottles laid out and displayed together like this suddenly makes sense of the art labels - I felt as if I was in a strange existential combination of a wine shop, a cellar and an art gallery. Takes you a while to snap yourself back to reality. The children's play area with cushions and iPads is a caring and shrewd move. The enomatic machines near the children's play area is a welcome feature - I would have indulged if I didnt have a cold. Selection was well put together, blending the interesting, the reliable and the eclectic; prices seemed relatively reasonable. I was also pleasantly surprised to see a whole wall of vintage ports - admittedly, most were from the 90s onwards and are far from ready. Again, nit picking.<br />
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Finally, the crown jewels of their collection, kept behind bars protected by a huge padlock, is a selection of Romanee-Conti, Domaine de la Romanee-Conti. I call it the DRC dungeon. Even with my surname, they let me in to marvel inside and take some pictures. Its not a complete vertical, but theres a fair few in there, alongside other luminaries - I spotted a 63 Quinta do Noval Nacional in there too. As I headed back to the ground floor (it was close to closing time), I got chatting to one of their staff, the resident Sake specialist and fellow IWC Judge - no surprise therefore, that Hedonism stocks a good range of Sakes and Japanese whiskies.<br />
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The last thing I must comment on is the staff. Retail outlets live and die by their staff. The staff I met and spoke to at Hedonism struck me as being enthusiastic, knowledgeable, friendly and not the least bit condescending. Its clear I wasnt there to buy the Mouton vertical or the magnum of DRC Romanee-Conti, nor did I tell them I was writing this piece, yet for the forty minutes or so I was there, they treated me with warmth and respect. From their website, its encouraging to see that many have aspirations to complete the WSET Diploma / further wine study - I hope Hedonism supports their studies and I wish them well. <br />
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I like browsing wine shops, its my version of retail therapy. But walking around Hedonism does more than that, sure you turn slightly green with envy. Although I have tasted a fair few of the wines they stock (both great and not so great wines), I couldnt possibly afford them. And the sheer value of the wines they have on display makes me shudder at the thought of their insurance premiums. But it still lifts the soul and brings a smile to my face. You leave feeling happier than when you went in. For that reason alone, any wine fan really ought to visit this place at least once. I have a sneaky feeling I'll be back there before long. <br />
<br />
Before I left, I challenged one their staff to pick me a bottle around £20 which he
could particularly recommend. Normally when I do this to other wine
shops, the range is £10-15, but I fear if I imposed that range on
Hedonism, I would leave empty handed. When I've tried the wine, I'll post the tasting note below. Even their tills arent really
tills, it was a table with plush chairs, like check in desks in posh hotels. I was tempted to pay in cash just to see what happens. I genuinely did not see a till.
I guess no one pays for Lafite in cash.<br />
<br />
I went with high expectations - did they meet it? Yes, and with room to spare.<br />
<br />
-- <br />
<br />
<a href="http://hedonism.co.uk/" target="_blank">Hedonism Wines</a><br />
3-7 Davies Street, London W1K 3LD<br />
02072907870<br />
Mon-Sat: 10am-9pm<br />
Sun: 12-6pm <br />
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<span style="font-size: x-small;"><i>All pictures were taken by kind permission of the staff at Hedonism. </i></span></div>
Vinoremushttp://www.blogger.com/profile/09680938424185239111noreply@blogger.com0tag:blogger.com,1999:blog-7410880559309162733.post-27262151301704322472012-10-31T17:16:00.003+00:002012-10-31T17:16:47.026+00:00Gonzalez Byass Palmas Sherry Tuesday, 23 October 2012.<br />
<br />It was a great pelasure to attend this years' launch of the <b>Gonzalez Byass Palmas Sherries</b>; the masterclass / tasting for this years' launch event was with <b>Gonzalez Byass Master Blender, Antonio Flores</b>, who talked through the current release of four sherries.<br />
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A short introduction to the Palmas range. Its a special limited edition bottling, released once a year after selection in Autumn or 'Saca de Otono'. Each year Gonzalez Byass invites a wine professional to help in the selection of casks that will eventually go into the Palmas sherries, their first release in 2011 was graced by Jancis Robinson. This year's release was helped by Anthony Rose of <a href="http://www.thewinegang.com/" target="_blank">The Wine Gang</a>. The name 'Palmas' originates from the system used to classify the casks in the Bodega, with only the highest quality casks getting the 'Palmas' marking. The youngest casks gets one markiing (hence the name Una Palma) whereas the oldest and rarest ones gets four markings (hence Cuatro Palmas).<br />
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The Una, Dos and Tres Palmas Finos started their life in the Tio Pepe solera system before being set aside for the Palmas releases. The Cuatro Palmas Amontillado is drawn from six unique barrels that are in excess of 40 years old - each year one barrel is bottled as Cuatro Palmas. Given that there has been two releases of Cuatro Palmas (in 2011 and 2012), there can only be four more future bottlings of this rather special sherry. All the Palmas sherries are bottled unfiltered, unclarified and unstabilised - 'au naturel' as it were. <br />
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These Palmas sherries will hit shop shelves soon - this post will be updated once I hear of merchants stocking them. <br />
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<b>Una Palma Fino</b><br />
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Technical note: 6 year old Fino with higher than usual acetaldehyde content of 450mg/l (usual Tio Pepe Fino hovers around 350mg/l). These finos still have a full layer of flor covering the surface. 3 barrels released.<br />
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Tasting note: Intense nutty flor notes here; green olives and green almonds, plenty of bready / yeasty characters too, also some brine notes (more specifically the brine that olives normally comes in); very forward and pungent nose, it almost feels like an 'en rama' bottling. On the palate its textbook Fino - zingy and lively, green olives and almonds carries through with focused acidity and bags of savoury notes; very refreshing and clean finish, makes you want more ...<br />
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<b>Dos Palmas Fino</b><br />
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Technical note: 8 year old Fino. The flor still covers most of the fino surface but there are some small pockets of exposed Fino allowing for a small amount of oxidation. The acetaldehyde levels are back to approximately 360mg/l as the acetaldehyde is beginning to be consumed by the aging flor. 2 barrels released.<br />
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Tasting note: Similar nose to the Una Palmas, but with a slightly nuttier / toasted tang. The green almonds nose are now beginning to show hints of being toasted; still very intense aromas coming through. On the palate its a bit wider and more generous than the Una Palmas; slightly less linear and zingy, its beginning to develop some width on the palate.<br />
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<b>Tres Palmas Fino</b><br />
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Technical note: 10 year old Fino. Little / no flor coverage, leaving large areas of Fino exposed to the air for oxidation. Alcohol is at 16.3%, which, in addition to the shortage of nutrients makes it a rather inhospitable place for flor growth, which is why most of them has died away. 1 barrel released.<br />
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Tasting note: Nutty aromas are showing; towates almonds and hazelnuts; the green olives and brine notes are mostly gone. Oxidative nose of walnuts, and some vanilla and spice (from the barrels) are coming to the fore. The savoury bite of fino youth replaced by nutty tones and more acidity; really coats well, very settled on the palate, just lingers on and on. Seriously good.<br />
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<b>Cuatro Palmas Amontillado</b><br />
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Technical note: 46 year old Amontillado (all of it in barrel). Flor has gone many many years ago, this has undergone a very long period of oxidative barrel aging in the Bodega.<br />
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Tasting note: Very complex nose, dried fruits (figs and raisins), polished wood lacquer or old furnitures (presumably from the extensive barrel contact), also vanilla and plenty of nutty oxidative aromas; very intriguing and gives something new each time you go back to it. On the palate theres still a good amount of acidity keeping things fresh and surprisingly youthful; nutty flavours dominate with some wood tannins and spicy floavours towards the finish; coats the palate so well and linger on forever (the finish on this isnt measured in seconds, its minutes). I'm gobsmacked by its freshness and vitality, coupled with so much elegance and poise. Utterly compelling, a great wine by any measure.<br />
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Antonio Flores calls the Cuatro Palmas a 'wine for meditation' which should be enjoyed on its own or with very good company. Can't agree more, though it'll have to some very good company for me to want to share this sherry ... Vinoremushttp://www.blogger.com/profile/09680938424185239111noreply@blogger.com0tag:blogger.com,1999:blog-7410880559309162733.post-3688121758414479102012-10-20T21:38:00.002+01:002012-10-30T20:03:08.015+00:00TWE Whisky Show 2012<b>The Whisky Exchange Whisky Show 2012</b><br />
Monday, 08 October 2012 in Vinopolis, London.<br />
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Some notable whiskies I tasted during the Press/Trade session of The Whisky Exchange Whisky Show 2012. I deliberately only tasted whiskies which were new or those not previously tasted.<br />
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<b><span style="font-size: large;">The Scotch Malt Whisky Society</span></b><br />
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Having tasted through their entire offering at The Whisky Lounge London Fair earlier this April (no notes unfortunately, too busy tasting whiskies), I have made a more conscious effort to take down some tasting notes for their whiskies this time. I must say that there wasnt a bad (or even ordinary) whisky out of the seven I tasted, but these two beauties particularly stood out.<br />
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<b>SMWS 35.60</b><br />
<b>Glenmoray. Distilled 1971, bottled 2010. 42.3% abv, 91 bottles made.</b><br />
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Very delicate nose - sweet vanilla with hints of sweet wood / incense / sandalwood nose, then some dried fruits, peach liquer and candied oranges; complex and alluring. Palate is gentle; very smooth; its not feisty, but very settled and lingering; still quite fruity on the palate. Very pretty stuff, lasting flavours, so drinkable.<br />
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<b>SMWS 127.1</b><br />
<b>Port Charlotte. Distilled 2001, bottled 2010. 66.5% abv, 235 bottles made.</b><br />
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The name 'harbourside barbecue' is apt (normally these SMWS descriptions require some imagination, more fiction than fact) - iodine, kelp, salty sea breeze with a slightly burnt edge to it all. Understandably quite fiery on the palate, but also notable citrus streak running through it; the slightly burnt / barbecued flavours also persist on the palate. Very intriguing. <br />
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Other SMWS whiskies tasted: 128.2, 116.17, 66.36, 33.117, 29.124. <br />
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<b><span style="font-size: large;">Compass Box</span></b><br />
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An inovative bunch really making waves and ruffling feathers in the Scotch industry. You never know what might come next from them, except that you can be fairly certain that it'll be high quality and enjoyable. I've reviewed their other wares elsewhere in this blog, the three I havent previously tasted are detailed below.<br />
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<b>Great King Street Artist's Blend</b><br />
<b>Blended Scotch, 43% abv.</b><br />
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Rather unusual in that they've used a large proportion of first fill (or in wine speak, new oak) barrels which is virtually unheard of in the whisky industry. The oak characters really come through on the nose with sweet vanilla, spicy and toasty characters also showing. On the palate, its very smooth; sweetness and lightness of the grain whisky comes through. So drinkable.<br />
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<b>Hedonism</b><br />
<b>All Grain, 43% abv.</b><br />
<b>£52.75 (The Whisky Exchange)</b><br />
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Vanilla and coconut / even rum like nose; with treacle, fudge and caramel coming through; actually smells sweet. Very smooth, its creamy and rich in flavour yet still feels light and nimble; sweet flavours still coming through. Finessed and delicate, incredibly charming. Whoever said grain whiskies cant be high quality?<br />
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<b>Flaming Heart</b><br />
<b>Blended Malt, 4th release. Bottled August 2012, 9147 bottles, 48.9% abv.</b><br />
<b>£77.95 (The Whisky Exchange)</b><br />
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Rich nose, the sherry comes though alongside some of the smoky peat / iodine / sea breeze, some toasty sweet vanilla there too; full on aromas. Mouthfeel is quite spicy initially, some kick despite being only 48.9%, the fruity citrus and sweet sherry notes then comes through with the smoky characters; really rather strange and at the same time rather delightful. Nicely poised, drinks far too easily.<br />
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<b><span style="font-size: large;">Berry Bros & Rudd</span></b><br />
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Another stand that I always look out for in whisky fairs is that of Berry Brothers - their selection of own bottlings are constantly changing (so you really never get bored) and always impresses. You can be assured that if it has a Berry's label it has been chosen with great expertise and care - though I must say I prefer the old label design, as opposed to the ones you see pictured below (the new ones just lack charm and gravitas). And the Spirits Room in their St James' Street premises is also worth a visit if you're in the area. I tried through five of their wares during the day and the three that stood out are below; prices are for 70cl bottles retail at www.bbr.com unless otherwise stated.<br />
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<b>1997 Clynelish (cask 6864)</b><br />
<b>Bottled 2012, aged 14 years. 54.8% abv. £49.95</b><br />
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Touch of smoke with sweet sherry notes, with touches of sweet spices. On the palate it feels quite light, citrus notes showing with a sweet spicy overtones; mostly fruit flavours but then a slightly fiery / peppery touch towards the end. For a lightish whisky, this packs some power.<br />
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<b>1992 Aberlour (cask 3919)</b><br />
<b>Bottled 2012, aged 19 years. 55.5% abv. £67.95</b><br />
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Vanilla and woody overtone son the nose, the time spent in the barrels really comes through; touch of sweet malt too. Lively fruity flavours on the palate; sweetish tones, dried fruits (maybe apricots and sultanas); the woody feel caries on the palate. Lengthy finish, flavours linger.<br />
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<b>1973 Glenlivet (cask 10822)</b><br />
<b>Bottled 2012, aged 38 years. 47.6% abv. £130 (The Whisky Exchange)</b><br />
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Wonderful nose of citrus peel, candied oranges, sweet clementines being peeled; lively yet delicate. Palate is soft, theres a sweet core of citrus fruit again but it isnt explosive; it gently rolls around, coating the palate with its slightly oily texture; plenty of flavour that never overwhelms but keeps on giving. Some nutty wood spice and drying grip on the finish. Very appealing.<br />
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Also tasted: Blue Hanger 6th Edition (45.6% abv, £71.50), 1984 Benrinnes (56.5% abv, £83)<br />
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<b><span style="font-size: large;">Glendronach</span></b><br />
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I've seen these guys at whisky fairs before but have never thought to drop by and try their whiskies. Their stand was rather quiet when I got around to them, so I decided to call in and try their stuff, and I'm very glad I did too. These guys release two kinds of whiskies - the regular aged expressions (12, 15, 18 and 21 year olds) as well as a small selection of single cask expressions, which are released twice a year. Some cracking whiskies in their range, the two that stood out are detailed below, but their entire range is well worth drinking.<br />
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<b>1971 Glendronach</b><br />
<b>Cask 1247. Bottled 2012, aged 41 years; 529 bottles made. 47.9% abv. Pedro Ximenez Sherry Puncheon. </b><br />
<b>£575 (The Whisky Exchange)</b> <br />
<br />
Rather special stuff, deep colour. Dark sweet molasses, treacle, chocolate and caramel on the nose, with some toasted oats and woody notes; really quite sweet and more like rum than whisky. Theres sultanas and raisins on the palate, with some woody touches; nice concentration of flavours, isnt particularly powerful but it does linger for quite a while. A privilege to try. <br />
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<b>Glendronach 21 years old 'Parliament'</b><br />
<b>48% abv. £77.95 (The Whisky Exchange)</b><br />
<br />
Again quite dark colour, rich fruit cake on the nose, with sweet sultanas and quite sweet sherry notes. On the palate, its large and quite overtly fruity; chocolate and christmas cake flavours are there (sweet dried fruits with some spice); lingering finish. Bold, sweet, fruity style; my pick for a Christmas-themed whisky. <br />
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Vinoremushttp://www.blogger.com/profile/09680938424185239111noreply@blogger.com1tag:blogger.com,1999:blog-7410880559309162733.post-59999624006678458182012-10-19T21:47:00.001+01:002012-10-19T21:47:34.906+01:00Downing MCR TastingMonday, 08 October 2012<br />
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A wine tasting for <b>Downing College MCR</b> during fresher's week; retail prices are indicated where known.<br />
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<span lang="EN-US"><b>Conde de Haro Extra Brut Cava, Bodegas
Muga. Spain.<o:p></o:p></b></span></div>
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<span lang="EN-US"><b>The Wine Society £11.95 | A-</b><o:p></o:p></span></div>
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Serious bubbly from The Wine Society, made by Bodegas Muga of Rioja fame. Slightly bready / yeasty nose, with citrus too. Mousse on the palate is refined, vibrant acidity; fruit is forward, yet not aggressive; nice txture on the palate, doesnt just wash away. Classy stuff. </div>
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<span lang="EN-US"><b>2010 The Society’s Exhibition Chablis
Premier Cru ‘Vaillons’, Jean Marc Brocard. France.</b></span></div>
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<b>The Wine Society £16 | A-</b></div>
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Richness comes through on the nose - ripe fruit with creamy / buttery notes, also the classic citrus verve. On the palate, minerality comes through underpinned by taut racy acidity yet the fruit is very ripe and yielding, bright lemony flavours; surprisingly generous flavours for a Chablis. Nice persistence of flavours too. Great value. </div>
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<span lang="EN-US"><b>2011 The Society’s Exhibition Tasmanian
Chardonnay. Australia. <o:p></o:p></b></span></div>
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<span lang="EN-US"><b>The Wine Society £14.95 | B+</b><o:p></o:p></span></div>
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Zesty, lime peel and citrus oils on the nose, with some floral characters. Plenty of racy acidity, piercing high notes on the wine, like sucking on a wedge of lemon; very bright and vibrant stuff, intensely focused, if perhaps a touch too piercing. Great example of cool climate (and I suspect very early picking) Oz Chardonnay. </div>
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<span lang="EN-US"><b>2011 Plantagenet Mount Barker Riesling.
Australia.<o:p></o:p></b></span></div>
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<span lang="EN-US"><b>Cambridge Wine £14.99 | B+</b><o:p></o:p></span></div>
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Again, very zesty, with lime peel and lime cordial on the nose, with lemony fragrance, very lively on the nose. Plenty of racy acidity, in a way only Riesling can achieve; rapier like, lemony flavours; eye watering. Just about stays balanced.</div>
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<b>2005 Eitelsbacher Karthauserhofberg
Riesling. Germany.</b><br />
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<span lang="EN-US"><b>Cellars of Downing College | A-</b><o:p></o:p></span></div>
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<span lang="EN-US">Previously reviewed <a href="http://vinoremus.blogspot.co.uk/2012/10/german-riesling-tasting.html" target="_blank">elsewhere</a> - again showed wonderfully, just the perfect balance between fruit, sugar and acidity. </span></div>
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<span lang="EN-US"><b>2010 Bourgogne Pinot Noir Cuvee Reserve,
Maison Roche de Bellene. Burgundy, France.<o:p></o:p></b></span></div>
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<span lang="EN-US"><b>The Wine Society £10.95 | B+</b><o:p></o:p></span></div>
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<span lang="EN-US">red frui on the nose, with some sweet spice and woody licorice touches, feels polished and quite old school; fragrant and appealing. On the palate, bright acidity with some under-ripe raspberries and red currants; not the most complex of flavours, but its evidently well made and has great charm.</span></div>
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<span lang="EN-US"><b>2011 Kooyong Massale Pinot Noir. Mornington
Peninsula, Australia.<o:p></o:p></b></span></div>
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<span lang="EN-US"><b>Cambridge Wine Merchants £19.99 | B+</b><o:p></o:p></span></div>
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Bright cherry fruit on the nose, hints of earthy notes with some aromatic mahogany / cedar / leather there, indicating some judicious oak use; feels very polished, sophisticated on the nose. The fruit is somewhat underwhelming, under ripe raspberry and red cherries but on the tart side of things; feels like the fruit isnt properly ripe; nice crunchy acidity though. Just wished they had a bit more sweet fruit. </div>
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<span lang="EN-US"><b>2001 La Rioja Alta Vina Ardanza ‘Reserva
Especial’. Rioja, Spain.<o:p></o:p></b></span></div>
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<span lang="EN-US"><b>The Wine Society £18.50 | A-(+)</b><o:p></o:p></span></div>
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I've reviewed this wine some time back and thought it would be good to revisit. As good as I remembered it, great concentration of flavour; textured and persistent on the palate. Drinking so nicely now, but will ag for another 10-20 years no problems.</div>
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<span lang="EN-US"><b>1987 Contino Rioja Reserva. Rioja, Spain.<o:p></o:p></b></span></div>
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<span lang="EN-US"><b>Personal collection | B+</b><o:p></o:p></span></div>
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<span lang="EN-US">Previously reviewed <a href="http://vinoremus.blogspot.co.uk/2012/08/general-july-2012.html" target="_blank">here</a>. </span></div>
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<span lang="EN-US"><b>2008 Pauillac. Bordeaux, France.<o:p></o:p></b></span></div>
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<span lang="EN-US"><b>The Wine Society £16.50 | B+(+)</b><o:p></o:p></span></div>
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Dark fruit, cassis with polished wood, cedar, tobacco and leather notes; theres hints of capsicum too; decent depth to the aromas, feels brooding and like a proper claret. Good fruit on the palate; dense, structured dark berries and dark plums with balancing; plenty of grainy tannins but feels ripe; texture is a bit sandy at the moment, but theres plenty of fruit to make sure it resolves with time. This feels like a proper Pauillac, wouldnt be surprised if it came from the Lafite stable; drink 2015-2023.</div>
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<span lang="EN-US"><b>1996 Chateau Cantemerle, Haut Medoc 5eme
Cru. Bordeaux, France.<o:p></o:p></b></span></div>
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<span lang="EN-US"><b>Cellars of Downing College | A</b><o:p></o:p></span></div>
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Beautifully integrated, mature claret - noets of cigar box, pencil shavings and graphite, slightly smoky / leathery characters too, along with earthy even capsicum still. Refined on the palate, very smooth and yielding; fruit is ripe and soft and effuses everywhere; good dose of balancing acidity. Generous, so very drinkable, excellent claret; drink now - 2020. </div>
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<span lang="EN-US"><b>1982 Churchill’s Vintage Port<o:p></o:p></b></span></div>
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<span lang="EN-US"><b>Cellars of Downing College | A-</b><o:p></o:p></span></div>
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Bright red fruit shows here, along with framboise and cherry liquer; fragrant rose petal aromatics. On the palate, its mostly sweet red fruit, just enough acidity to keep it going; a lighter style vintage port that has matured well and isnt showing its age. Delicate, very pretty.<br />
<br />Vinoremushttp://www.blogger.com/profile/09680938424185239111noreply@blogger.com0tag:blogger.com,1999:blog-7410880559309162733.post-10383338650109260512012-10-19T16:42:00.003+01:002012-10-19T16:42:47.339+01:00Sainsbury's Wine - Autumn/Winter OffersWednesday, 10 October 2012.<br />
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Having tasted 147 wines at the <b>Sainsbury's Wine Winter Press Tasting</b>, the following wines are those which I thought were interesting and represented good value. I have included the retail price for each of the wines, which are correct at time of writing. In addition, Sainsbury's are running their customary<b> 25% off any 6 bottles offer between 19-28 October 2012</b> which would make some of these wines stunning value.<br />
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To keep things simple, no normal ratings for these wines, just a Recommended or Highly Recommended.<br />
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<b>2011 Taste the Difference Sancerre</b><br />
<b>Recommended | £11.99</b><br />
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Under diam cork, this is a textbook Sancerre with lemony fruit, minerality and intensity on the palate. At 25% off, this will be just under a tenner and is good value stuff.<br />
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<b>2011 Taste the Difference Pouilly Fume</b><br />
<b>Recommended | £11.99</b><br />
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Under diam cork, this is a riper style Pouilly Fume; some minerality but plenty of ripe fruit, hint of spritz on the palate. Lively, cheerful and very drinkable, quite un-Pouilly Fume like. <br />
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<b>2011 Taste the Difference Riverblock Sauvignon Blanc</b><br />
<b>Highly Recommended | £9.99</b><br />
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Steely, mineral style of Marlborough Sauv Blanc; theres some of the green grassy notes, with gooseberry there too. Flavour intensity on the mid palate is notable, as is the texture; feels sophisticated, not just your average Sauv Blanc from Marlborough.<br />
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<b>2010 Brancott Estate Renwick Sauvignon Gris </b><br />
<b>Recommended | £12.99</b><br />
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Quite aromatic, with some tropical and white fruits, hint of greenness; nice lemony and green pear flavours on the palate, pure and focused. An interesting alternative to the usual Sauv Blanc.<br />
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<b>2011 Taste the Difference Fairtrade Chenin Blanc</b><br />
<b>Recommended | £8.99</b><br />
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Ripe citrus nose, good fruit on the palate; clean and pretty, decent finish too. Feels like a proper Chenin Blanc, very drinkable and fairtrade too - whats not to like? Good everyday drinking wine.<br />
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<b>2010 Bellingham The Bernard Series Roussanne</b><br />
<b>Highly Recommended | £9.99</b><br />
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Very forward nose, the partial oak treatment very noticeable - savoury, yeasty / biscuity nose, over ripe white fruits, touch alcoholic. Plenty of ripe white fruit on the palate, with some savoury touches; full bodied with a quite heavy texture. Big, serious wine - I'd buy this full priced.<br />
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<b>2006 Taste the Difference Hunter Valley Semillon</b><br />
<b>Highly Recommended | £9.99 </b><br />
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Proper aged Semillon nose - plenty of savoury characters, nutty / sesame seeds; then toasted hazelnuts and sweet vanilla, also some biscuity notes. Palate is savoury and textured, fruit is ripe but is well integrated into the acidity and savoury characters; very balanced and showing lots of complexity. A wine lovers' wine - excellent stuff, I'd happily buy this full priced; should age well too. Made by the chaps at Mount Pleasant.<br />
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<b>2012 Yalumba Y Series Viognier</b><br />
<b>Recommended | £8.99</b><br />
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Fat white fruit, over-ripe slightly rotten peaches; palate is large without being flabby, nice generous fruit. Could do with a touch more acidity but this is still a very reliable new world Viognier. <br />
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<b>2011 Taste the Differene Proseco Conegliano Brut Superiore DOCG</b><br />
<b>Recommended | £10.99 (75cl), £19.99 (1.5l magnum), £2.99 (20cl)</b><br />
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Sweet, fragrant nose with ripe apples and pears on the nose. Off dry on the palate, very appley; simple, refreshing but proper Prosecco flavours. Go on, buy a magnum ....<br />
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<b>NV Jacob's Creek Sparkling Chardonnay Pinot Noir Brut</b><br />
<b>Recommended | £9.99</b><br />
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Citrus, with a bit of biscuity aromas. Palate is crisp, completely dry; its a clean refreshing drink, and certainly well made if not slightly commercial in style. Buy only when on offer.<br />
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<b>2010 Taste the Difference Cotes du Rhone Villages </b><br />
<b>Recommended | £6.99</b><br />
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Lots of dark fruit, with woody, stalky notes and dark spices; quite heady. Palate is full of dark fruits, ripe and sweet, slight grip at the end; nice extraction, its a full bodied wine - needs food, perhaps a hearty stew? Good value too.<br />
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<b>2009 Crozes Hermitage Les 3 Lys</b><br />
<b>Recommended | £9.99</b><br />
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Dark fruit on the nose with spice and sweet licorice, also some savoury / cured meat notes. Plenty of ripe extracted fruit on the palate, nice texture with balancing acidity, some depth too; feels balanced and very drinkable. IWC 2012 Gold medal winner.<br />
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<b>2009 Taste the Difference St Emilion</b><br />
<b>Highly Recommended | £9.99 </b><br />
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Dark plummy notes with sweet spice; also polished wood and touch of smoke. Dark plums and dark cherries on the palate; big and very plump, very ripe with some spice on the finish; tannins are there but not prominent. Feels sophisticated, in a bold, fruit forward kind of way. <br />
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Two simple spanish wines, which can be recommended: the<b> 2009 Liebre Tinto (£7.99) </b>and the <b>2011 Pasico Old Vine Monastrell Shiraz (£5.99)</b> both showing attractive ripe red fruit coulis, supple fruit on the palate. Neither are too complicated - they are well made, easy drinking wine.<br />
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<b>2006 Sainsbury's DO Carinena Gran Reserva</b><br />
<b>Recommended | £5.99</b><br />
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Attractive red fruit with a sweet lick of oak on the nose, quite fragrant stuff. Palate is full of red fruits, sweet and vibrant; handled the oak treatment quite well, its soft and plump. Very drinkable stuff, good value too.<br />
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<b>2007 Taste the Difference Rioja Reserva Cepa Alegro</b><br />
<b>Recommended | £9.99</b><br />
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The sweet oak and vanilla comes through alongside red fruit, feels very polished and sophisticated. Palate is filled with sweet red cherry and berries, soft fruity acidity; not the most complictaed, but its pretty and very drinkable.<br />
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<b>2010 Bellingham The Bernard Series Syrah</b><br />
<b>Recommended | £10.99</b><br />
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Dark fruit on the nose, brooding depth; some spice and woody aromas, theres some burnt touches to this. Bags of fruit, its extracted and full blown in style; some savoury and licorice flavours too. Well made stuff, this wont disappoint.<br />
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<b>2009 Mayu Syrah Reserva, Elqui Valey</b><br />
<b>Highly Recommended | £9.99</b> <br />
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Dark fruit, with hints of fresh mint leaves; theres savoury / cured meats aromas coming too, very attractive nose. Fruit is sweet, ripe and very big on the palate, quite grippy and chewy, this is a mouthful; maybe a touch over extracted but they carry off the style well. Big bold wine.<br />
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<b>2010 Taste the Difference Barossa Shiraz </b><br />
<b>Recommended | £9.49</b><br />
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Big, juicy blackcurrucant fruit on the nose, with cordial and a hint of mint; nose is lifted, doesnt feel overdone on the nose, quite pretty. On the palate, the fruit is overt but not overblown; fresh acidity running through it; well made stuff from the chaps at St Hallett, this is one very drinkable Oz Shiraz. Good value.<br />
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<b>2010 Taste the Difference McLaren Vale Grenache</b><br />
<b>Recommended | £9.99 </b> <br />
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Red fruit coulis notes on the nose, with red cherries and currants dominating. Palate is juicy, plenty of fruit with refreshing acidity and a hint of savoury notes; its a bit more than your basic fruity wine. Feels balanced and sophisticated; should go well with lighter meat based dishes.<br />
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And finally two dessert wines which, barring perhaps the Hunter Valley Semillon and the Roussanne mentioned above, represent the best value for money wines in the entire tasting. The labels may leave something to be desired but dont let them deter you, these are rather good wines.<br />
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<b>NV House Dessert Wine</b><br />
<b>Highly Recommended | £3.99 (37.5cl)</b><br />
<br />
A blend of Riesling, Rivaner and Silvaner; 9.5% alcohol. Attractive sweet fruit, with honey and acacia notes; theres tangerines and sweet clementines too, wonderful aromatics. Plenty of fruit on the palate; backed b fruity acidity; lots of sugar here, 120g/l to be precise, but all kept in check by the acidity; its like drinking clementine juice. Not the most complex wine but its drinking very nicely; with the offer its £3 a half bottle - unbeatable value!<br />
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<b>NV Sainsbury's Muscat de St Jean de Minervois </b><br />
<b>Highly Recommended | £4.99 (37.5 cl) </b><br />
<br />
100% Muscat Petit Grain, 15% alcohol. Tending towards sweeter apples and pears on the nose, with over ripe peaches too; its a more overtly sweet nose. Palate is fresh, good amount of acidity; palate is filled with sweet grapes and dried fruits. Well made, good value dessert wine.<br />
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Vinoremushttp://www.blogger.com/profile/09680938424185239111noreply@blogger.com0tag:blogger.com,1999:blog-7410880559309162733.post-65086974440968090212012-10-09T22:44:00.000+01:002012-10-09T22:44:24.475+01:00Claret TastingSaturday, 22 September 2012.<br />
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A tasting of clarets from the cellars of <b>Downing College, Cambridge</b> led by<b> Mr Richard Stibbs, President & Fellow Steward.</b> This tasting was part of the <b>Cambridge University Alumni Weekend, 21-23 September 2012</b>. The wine are presented in the order they were tasted; again, some very brief notes on some of them; all were opened just before tasting.<br />
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<b>2000 Chateau Lanessan, Haut Medoc</b><br />
<b>A-</b><br />
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Old school nose, some blackberry and dark fruit showing, with pencil shavings and graphite, touch of polished wood too; proper, mature claret nose. On the palate, good fruit with balancing acidity; filling mouthfeel, good presence on midpalate; still lively, it has life ahead of it, tastes surprisingly youthful. Exceeded expectations.<br />
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<b>2003 Chateau Terrefort Quancard, Bordeaux Superieur</b><br />
<b>B+</b><br />
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Warming red fruit / compote, with some dusty / damp touches too. On the palate, the fruit is starting to fade away, its a lighter, 'luncheon' style wine; touch of drying tannins on the finish. Its not remarkable, but its drinking very nicely; an everyday wine.<br />
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<b>2004 Chateau Langoa-Barton, St Julien 3eme Cru</b><br />
<b>A-(+)</b><br />
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Classic St Julien nose - plenty of dark fruit, woody notes with capsicum, tobacco / woody notes, baked earth / rusty / ashen notes, with pencil shavings & graphite; very open and generous nose. Wonderful concentration of flavours, plenty of ripe, dark fruit, with balancing fruity acidity; very generous mid palate, so juicy and yielding at the moment; ripe tannins at the end. Surprisingly accessible now, this will develop with time, drink now - 2025+. <br />
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<b>2002 Chateau Langoa-Barton, St Julien 3eme Cru</b><br />
<b>B+(+)</b><br />
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Again, textbook nose of dark fruit, with stalky / wooded aromas, bell peppers, and pencil shavings; in comparison, the '04 had a far more overtly fruity nose, this was more subdued and old school and a touch more evolved. On the palate, good amount of dark fruit but not as generous as the '04; feels more closed and hard going; fresh acidity, slightly gritty tannins towards the end. Its well structured, but not particularly accessible now, perhaps at an awkward phase? Drink 2015-2025+.<br />
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<b>2000 Chateau Lascombes, Margaux 2eme Cru</b><br />
<b>A-(+)</b><br />
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Soft, fragrant red fruit coulis, with violets and roses; sweet polished wood like cedar / mahogany; lovely aromas, very inviting, sophisticated stuff. On the palate, the fruit is red cherries and ripe red currants and raspberries; very lush and sweet, with fruity acidity; feels very balanced and supple, ripe and melting tannins on the finish. Very seductive, this is showing so wonderfully now and will develop for another decade; drink now - 2020+. My favourite of the tasting.<br />
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<b>2005 Chateau Patache d'Aux</b><br />
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Reviewed elsewhere.<br />
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<b>2003 Chateau Haut Batailley, Pauillac 5eme Cru</b><br />
<b>B+(+)</b><br />
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Classical Pauillac with a hint of maturity - dark fruit with polished wood, rather masculine. On the palate, the fruit is showing nicely, beginning to open up; sweet cassis is there, with some grainy tannins on the finish; for a 2003, it feels very balanced, and doesnt show any ill effects from the very hot vintage. Just entering its drinking window, drink now - 2020+.<br />
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<b>2006 Chateau Batailley, Pauillac 5eme Cru</b><br />
<b>B+(+)</b><br />
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Quite woody on the nose - stalky, with cedar and polished fragrant woody notes coming later. Good fruit on the palate but doesnt feel that concentrated, tastes youthful and but is quite closed at this stage. Its not particularly concentrated, so probably not going to be a great claret but the structure is all there; drink 2015-2025+.<br />
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<b>2005 Cheateau Moulin Riche, St Julien</b><br />
<b>B+(+)</b><br />
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Second label of Ch. Leoville Poyferre. Soft nose; stewed red fruit and red plums, feels a tad hot / cooked. Good fruit on the palate, very accessible and juicy; cassis with fragrant wood, smooth mouthfeel and has a polished / sophisticated feel to it. Well balanced and showing nicely, though perhaps lacking concentration and length; drink now - 2020.<br />
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<br />Vinoremushttp://www.blogger.com/profile/09680938424185239111noreply@blogger.com0tag:blogger.com,1999:blog-7410880559309162733.post-84439947356234312722012-10-04T22:57:00.001+01:002012-10-04T22:57:25.949+01:00German Riesling TastingSaturday, 22 September 2012.<br />
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A tasting of<b> German Rieslings</b> (with a single Pinot Blanc interloper) from the cellars of <b>Downing College, Cambridge</b> led by <b>Mr Richard Stibbs, President & Fellow Steward</b>. This tasting was part of the <b>Cambridge University Alumni Weekend, 21-23 September 2012</b>. Very brief notes on some of these, was rather busy opening bottles and serving the wines.<br />
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<b>2005 Schloss Sarstein Pinot Blanc</b><br />
<b>A-</b><br />
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Aromatic nose filled with lychee and guava, theres a sweet, tropical element to this. On the palate, its gently off dry; sweet apples and guava dominating, gentle acidity; theres a richness on the mid palate, quite generous mouthfeel, the wine has filled out nicely with age. Very attractive style, drinking nicely now.<br />
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<b>2006 Munsterer Rheinberg Riesling Auslese, Weingut Gottelmann</b><br />
<b>A-</b><br />
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Forward nose - honey, acacia, sweet waxy oranges, some tropical notes as well as a hint of kerosene / petrol; quite pretty. Nice richness and generosity on the palate again, its off dry, with notes of candied orange peel and sweet clementines; plenty of sweet citrus fruit with balancing acidity. Characteristic Nahe richness, its lush and incredibly poised; joy to drink.<br />
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<b>2001 Brauneberger Juffer-Sonnenuhr Riesling Spatlese, Weingut Max Ferd. Richter</b><br />
<b>B+</b><br />
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Clean nose, mostly waxy lemons with a touch of kerosene. Palate is more than off dry, but lacks richness or weight; good fruit but isnt showing brightly; felt a bit light and flabby compared to the Kabinett.<br />
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<b>2001 Brauneberger Juffer-Sonnenuhr Riesling Kabinett, Weingut Max Ferd. Richter</b><br />
<b>B+</b><br />
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Nose is bright, zesty limes and citrus notes, theres an air freshener quality to this, lively stuff. Focused, rapier like acidity showing; zesty fruit, so much acidity here its like sucking on ripe lemons; feels a tad narrow and one dimensional but by God is it lively.<br />
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<b>2002 Oestrich Lenchen Kabinett, Peter Jakob Kuhn Rheingau Riesling </b><br />
<b>B-</b><br />
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Nose is muted, as is the palate; fruit isnt showing at all well, its the dullest of the lot today; dodgy bottle?<br />
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<b>2003 Brauneberger Juffer-Sonnenuhr Riesling Spatlese, Weingut Max Ferd. Richter</b><br />
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<b>B+</b><br />
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Lime zest and kerosene dominates, shows it has developed with age; its overtly quite sweet on the nose. Palate is generous, plenty of fruit which coats the midpalate; lovely flavours, showing good balance and not tiring, another keeper.<br />
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<b>2003 Riesling Spatlese Serriger Schloss Saarstein</b><br />
<b>B+</b><br />
<br />
<br />
Waxy lemons, with some kerosene touches, and lime zest too; lively nose. Citrus dominates on the palate, nice concentration of flavours just a bit short on the finish. Nicely balanced, will keep for a while yet.<br />
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<b>2005 Eitelsbacher Karthauserhofberg</b><br />
<b>A-</b><br />
<br />
Beautiful aromatics, the rinds of lemon and sweet oranges, hints of sweetness there too; its a bold nose, yet delicate at the same time. Sweet oranges on the palate, plenty of primary fruit and acidity; it feels focused, with concentrated flavours that linger. Great balance, its a perfectly poised wine. My favourite of the day.<br />
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<b>2003 Oestrich Lenchen Riesling Auslese, Peter Jakob Kuhn</b><br />
<b>B+</b><br />
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Half bottles in a crown (beer) cap - must admit I've never seen a German Pradikatswein under crown cap before. Amber gold with shimmering copper in colour, it flows rather reluctantly; acacia honey, fudge and caramel on the nose. On the palate, its thick and weighty, really sits on the palate, revealing its honeyed richness, its like drinking slightly diluted honey; acidity is still there but drowned by the 150-200 g/l or so of residual sugar left in, I've had Beerenausleses lighter than this. Bit too heavy for my liking, lacks balance. <br />
<br />Vinoremushttp://www.blogger.com/profile/09680938424185239111noreply@blogger.com0