Tag Archives: Shiraz

A bit of Rhône on the bench over the last week!

19 Jul

Chateau Pegau & Mont Redon Chateau Neuf du Papes 2012 by Paul Kaan

Two whites to kick off…

2013 Guigal Côtes du Rhône – Viognier, Roussane, Marsanne blend. Fun every day drinker with plenty of personality. Bargain for under $20 a tube.

2013 La Font du Vent Côtes du Rhône Viognier. Some succulent acid & spice with an edge of that oily texture typical of Viognier and resting beautifully in this wine. Lots of intrigue. Again great value at less than $20 a tube.

Overall lots of yumminess and plenty of bang for your buck!

Next up 3 x sub $20 Côte du Rhône Reds!

2011 Guigal Blend of 60% Syrah, 35% Grenache & 5% Mouvèrdre. Year in year out this is a great value wine, particularly given the volume they make. Insane that they manage to age it for 18 months in foundres (massive old oak barrels) and have an average vine age of 35years!

Mont-Redon 2012 Grenache, Syrah fun booze intriguing, layered, yummy!

Château Pégau 2012 Grenache, Syrah, Mouvèrdre Stepped it up with greater depth & a real lift. Bags of personality and a refined texture! Wine of the bracket.

Overall great value, complexity, yumminess. Get one of each and go back for the one you like.

Last up 2 x 2012 Châteauneuf du Papes!

Mont-Redon Little hit of new oak. Almost only density. Solid booze. Needs some time to settle into it’s skin and reveal full potential $65.

Pégau had an edge of the pox (brettanomyces, a spoilage yeast) it was at a level that you could say added to complexity. The challenge being that it could dominate more over time. Some great fruit and texture behind it. $120.

Keep on the Rhône theme with a Rhône inspired red.

Yarra Yering Dry Red No2 a Shiraz Viognier Marsanne plus secret ingredients blend. A cheeky Dolcetto on the side.

YY Beautiful core of juicy fruit. A rawness that comes from not getting enough air time during oak ageing. May have been a result of the first time the winery has bottled under screw cap.

Benevelli Dolcetto an animal, well developed, a bit of animal. Serious structure that just asks for a bit of cow on your plate! Bargain at $25.

2002 Yarra Yering Dry Red Wine No.2! Happiness in a Bottle!

7 Feb

2002 Yarra Yering Dry Red Wine No.2! Happiness in a Bottle!

2002 YarraYering No2 without a doubt some serious Filthy Good Vino!

Loved this vintage. Making wine in 2002 was the definition of true love. Yields were close to 0.5 tonnes/acre. Economic viability was not a factor in 2002. We would have had to charge $300 a bottle to make any money! Intensity was insane, yet, the No2 retained the delicacy you’d expect from a YY. Personality & refinement. Seeing this wine evolve is a demonstration of excellence, showing how wines of real personality that have the fruit to back it tell even more intriguing stories as they age! Wine wisdom!

An often missed detail of the YY labels is the leaves that adourn them. The are Bay Leaves, also known as Laurel, not vine leaves. A tribute to Laurel, the Doc’s other true love. There is a beautiful Laurel at the Cellar Door. It’s a tree with a real connection to the history of the winery and the founders.

If you want to know more about Yarra Yering, I share some of my thoughts from the four vintages I enjoyed with the Doc in The Winemaking Years – Vintage 1996 Yarra Yering Part 1 & Vintage 2001-2003 Yarra Yering.

1970 Penfolds Bin 128 Coonawarra Claret … and a T-Bone!

7 May

1970 Penfolds Bin 128

1970 Penfolds Bin 128

I always feel a certain sense of history heading to the cellar to dust off a genuinely old bottle of Filthy Good Vino.

The entertainment starts, before you’ve even opened the bottle. Enter the 1970’s wine label. No flowery, food matching mumbo jumbo on this one!

You know a wine’s old when the label uses Imperial measurements, there’s no mention of the Alcohol % and it is described as a Claret.  I love the details of the District:  “Coonawarra, South Australia (The most southerly vineyards in Australia.”  Apparently Tasmania didn’t even have a legit wine industry when this baby was bottled.

This label certainly beats some of the dribble that’s was pushed out for the 2nd release of Penfolds Bin 620 in 2011.  Whoever wrote it was on the money! Classic old school description: “The dry finish and Tannins make this wine a real Claret of high quality, with the distinctive Coonawarra character prominent. Will improve with bottle age.” With 42 years under its belt they got that one right!

Penfolds have smashed out a lot of wine over the years. The wines of the 1960’s and 1970’s have been some of my favourites. I’ve got a real soft spot for the St Henri’s, aged in big old wood they show more elegance than their big brother, Grange.  I will be forever grateful to my old man, Cudos Eddie Son, for collecting an array of Penfolds Bin wines: 28, 128, 389, 620 (the original), St Henri’s and Grange.  More important than collecting them, he’s shared them! A 1972 St Henri won me the approval of the now officially sanctioned outlaws.

There’s been a massive evolution for Penfolds over the years. The wines of the 1960’s and 1970’s were perhaps more elegant, refined and balanced. There’s a level of sophistication to them that seemed to have been lost in some of their modern siblings.   I’ll leave my ramblings on the evolution and revolution(s) of Australian wine to another day.

Back to the subject at hand: the 1970 Bin 128 Claret made from Coonawarra Shiraz.  Some times when you open bottles this old they actually “sigh”. Bare with me for a moment before writing me off as a lunatic, there is a scientific explanation.  Over time liquid makes its way out through the cork and the gas in the bottle is placed under negative pressure. When the seal is finally broken you can actually hear the bottle suck in a breath of fresh air. One day I’ll capture it on film, stay tuned!

After four bites at the cherry I finally got the cork out of this little baby and with a quick decanting, the beast was unleashed. The 1970 is a classic gobsmacking, spicey, rich bottle of yumminess. There’s no doubt that it’s more of a masculine style and has the fruit weight to hold it. A slight bricky hue suggested a little oxidation, confirmed by a quick wiff, revealing an Amontillado Sherry twist. The passing of time has mellowed an explosive wine that still packs a punch. Incredibly complex: truffle, leather, earthiness and spicey fruit aromas meld together enticing you to wack your honker in the glass and smell it again and again. It starts slow on the tip of your tongue and explodes with ripe, bordering on jammy fruit that fills out in the middle palate. A line of acid refreshes your taste buds as it slides down your throat.  The flavours lingers long after being swallowed.  As a stand alone drink it finishes hard, dusty and slightly sappy, kinda screaming out like a Hawaiian Shirt at a Black Tie event. This is definitely a food wine, a 1kg T-Bone helps to silence the screams.

Yumminess = Yes.  Lamb Chop Wine = Nope, not far from it though.

Food = Perfect with a 1kg T-Bone!  Where to Buy = Check out the Auctions!