Sunday Lunch at Wayne's

Lunch with the wine ark boys at Wayne's lovely place in Redfern. Chardonnay with openers and Cab Sav blends with main…leftovers with cheese and pudding bolstered by some Aussie Tokay and Muscat (no notes taken on these)

butter poached lobster, micro herbs, nom nom nom…yattarna worked best with this but, all in all, it was quite an uninspiring group of chardonnays for me.

• 2006 Bruno Colin Chassagne-Montrachet

  France, Burgundy, Côte de Beaune, Chassagne-Montrachet

  Aromas of butter, slight toast, hints of stone and slight sour green-ness here. In the mouth the wine has medium plus acidity with flavours of butter dominating very slight peach notes. Spice and alcohol warmth carry on the long finish.

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• 2006 Curly Flat Chardonnay

  Australia, Victoria, Port Phillip, Macedon Ranges

  On the nose aromas of peach, stone fruit in general in fact slight butter, lemon notes and cedar hints. In the mouth the wine has medium acidity, tangy stone fruit and lemon hints, slight spice all carry on the medium plus length.

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• 2007 Penfolds Chardonnay Yattarna

  Australia, South Australia

  Worked! Toasted oak, butter, peach, orange and lemon, spice and slightly spirituous notes. In the mouth the wine is zesty, lemony with cream and slight butter then toasted oak notes on long finish with a powdery mid palate grip.

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slow cooked lamb shoulder, tato bake, carrots, green beans, other bit's and pieces…lovely nosh! And a great selection of aged Cab Savs from Bordeaux and Australia. I enjoyed the Chevalier and the Petaluma most.

• 1990 Domaine de Chevalier

  France, Bordeaux, Graves, Pessac-Léognan

  Aromas of autumn leaves, bramble, mushroom, spice, meaty…touches of red berry here as well as earthy notes and hints of cream. On the palate the wine is juicy with flavours of bramble, leather, spice and chalk textured tannin that carry on the long finish. Nice

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• 1992 Cape Mentelle Cabernet Sauvignon

  Australia, Western Australia, South West Australia, Margaret River

  Mint, eucalyptus, yeast extract, liquorice, slight blackcurrant and peppery spice and a seaweed/briny element. In the mouth the wine is savoury, meaty and leather with very chewy, chalky tannin still dominating the blackcurrant fruit. It's quite broad in the mouth and still very dense and brooding. Hmm.

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• 1998 Wynns Coonawarra Estate Cabernet Sauvignon John Riddoch

  Australia, South Australia, Limestone Coast, Coonawarra

  aromas of leather, bramble, yeast extract, meat, blackcurrant, cream, vanilla. In the mouth there are flavours of savoury blackcurrant, medium pus talc like tannin dominates though, some cedary notes. Hmm. With time this wine fell apart and become more sour and dirty finally ending up undrinkable after about 3 hours. Very odd as it was most promising after double decant and 30 minutes.

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• 1998 Petaluma Cabernet Merlot Coonawarra

  Australia, South Australia, Limestone Coast, Coonawarra

  slight spirituous, concentrated black currant fruit, cedar, pencil shavings. In the mouth the wine has flavours of juicy and savoury black currant underpinned by yeast extract and medium intensity talc like tannins with a slight confected note to the fruit on the long finish. Yum.

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• 2001 Domaine A Cabernet Sauvignon Stoney Vineyard

  Australia, Tasmania, Coal River

  Medium plus aromas of spicy, concentrated black fruit, cream, vanilla, almost mocha and chocolate with hints of Christmas cake. In the mouth the wine has quite tight tannin - chewy and savoury over black fruit, leather and cedar. Perhaps a little more time? Nice none the less.

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• 2002 Mount Mary Quintet

  Australia, Victoria, Port Phillip, Yarra Valley

  on the nose touches of beetroot, rhubarb, sweet red berry fruit, spice, cedar, marmite notes and farmyard hints. In the mouth the wine has flavours of juicy, slightly sweet, red berry fruit, fine talc like tannin, slight cedar, quite warm on the long finish. It's pleasant enough on the palate but the nose is a little off putting.

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• 2003 Château Pontet-Canet

  France, Bordeaux, Médoc, Pauillac

  Medium plus intensity aromas of biscuit, warmed bricks, toast, black fruit, quite spicy, spirituous, cedar, slight pencil shavings. In the mouth the wine is juicy and the rather dense black fruit has a very slight sourness to it. The tannins are drying but talc textured. With time the fruit loses it's sourness and becomes more compoted with more spicy elements joining it. Hmm

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My wines of the day were the Yattarna and the Chevalier. Honourable mention for the Petaluma. I think my palate was a bit shonky as this was a selection of near superb wines based on reputation but I didn't really enjoy them as much as I was hoping to.