Last Tuesday Supper Club

One Penny Red, Summer Hill
Tasted Tuesday, October 29, 2019 by chatters with 105 views

Introduction

A further opportunity to spend an evening with these lovely people again and have a try of a few interesting and exciting wines

Flight 1 (9 Notes)

  • 2008 Freixenet Cava Cuvée D.S.

    Spain, Cava

    Slight oxidation, honey, almond/marzipan, saline, a little citrus. On the palate lacks a little acidity but similar flavours to the nose. Slightly coarse mousse and alcohol warmth on the finish. Hmm

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  • 2016 Tapanappa Chardonnay Tiers

    Australia, South Australia, Mount Lofty Ranges, Piccadilly Valley

    Struck match, slight toast, citrus, a little stone fruit, wild ferment funkiness and a leesy note. Ooh, it's a bit sweet and sour on the palate with that leesy note, citrus and flour textured mid palate grip.

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  • 2011 Giaconda Chardonnay Estate Vineyard

    Australia, Victoria, North East, Beechworth

    Again struck match but more smoked bacon fat, sweet spice; plenty of oak here, a little butter, grassy notes hide the mango and stone fruit. Savoury, juicy, mango and stone fruit, grassy, smoked bacon fat. Hmm.

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  • 2017 Rockford Sémillon Local Growers

    Australia, South Australia, Barossa, Barossa Valley

    Very clean, apple, grassy notes, fresh though not unripe. Tangy, dry, juicy with similar flavours to the nose, fresh, easy with slight texture to the palate. It's simple but it's nicely balanced and rather lovely.

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  • 1996 Domaine Chevalier Corton-Rognet

    France, Burgundy, Côte de Beaune, Corton Grand Cru

    Decanted for 90 minutes. I get a little cork taint but it doesn't grow with time so not sure on that. Cream, leather, earth, slight stalks, black and red currant, it's a bit stinky, funky and brett dirty. In the mouth it's jiucy with sharp acid and more red rather than black currant. Mid palate burr complements rather than dominates and, again, I get that slight cork taint note. Happy to get this drunk...

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  • 2014 Domaine du Gros 'Noré Bandol

    France, Provence, Bandol

    Black treacle, almost molasses, roast blackberry, black olives, slight perfumed top notes - almost lavender straying to tarragon with a slight meaty underpin. big and bolshy on the palate but with a pretty fruit, jubey lozenge note. Lovely drying slightly grainy tannins are rather glorious for me. Yum in a warm way.

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  • 2013 Bodega Luis Saavedra Vinos de Madrid Crianza Luis Saavedra

    Spain, Madrid, Vinos de Madrid

    Red and black cherry, quite pretty, slight chocolate and a smidge of herbaceousness. It smells quite fresh. On the palate it's initially fresh and lightweight then the fruit grows bolder. it's softly tannic burr offers a talc textured grip to the tongue. Lighter than the Bandol (oops on running order) and rather nice.

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  • 1993 Grant Burge Shiraz Meshach

    Australia, South Australia, Barossa, Barossa Valley

    Graphite, earth, leather, blackberry, cream, vanilla, bay leaf on the nose. In the mouth that herbaceous note goes almost stalky. Plenty of blackberry (with a smidge of black pepper), muted cream and vanilla. Tannins are chalky, grippy, alcohol warmth...despite this there is a touch of sourness here as well.

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  • 1986 Château Cheval Blanc

    France, Bordeaux, Libournais, St. Émilion Grand Cru

    Hmm, it has leather, tobacco, sweet spice, cedar, slight umeboshi, earthy. On the palate it's beginning to fade for me a little, the fruit more red spectrum, tannins are still chamois soft. It feels like it should have been drunk a little younger - the 1989 I had a few months ago was in better nick.

    I think, on a more personal note and based on my limited experience, I don't really like aged (20+ years) right bank Bordeaux. They seem to lack a bit of stuffing for me. left bank is fine (if you're shopping for a present for me ;) )

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Closing

A lot of fun...Wotn for the whites was the rockford semillon and for the reds was a toss up between the bandol and the spanish one...
The 1986 Cheval Blanc was a bit of a revelation though...not a positive one but more of an acknowledgement. I'll keep trying but will make sure my pours very small...

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