Lunch with the wine ark boys (McLeay Street Bistro, Potts Point): Slight red cherry, berry, sweet spice, touch of jubey fruit lozenge here as well. With time a touch of mushroom and forest floor. Sourly juicy (like the 2006 I wonder if this has been adjusted from an acid perspective) and, like the 2006, grainy drying, slightly coarse tannins, fruit is slightly muted muted, better than the 2006 but still slightly out of whack. Hmm
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Dave's b'day lunch (McLeay Street Bistro, Potts Point): Aromas are smoky, earthy, red cherry, slight leather, gamey underpin, sweet spice. In the mouth it's juicy and slight sour with medium minus intensity chalky textured, woody tannins, fruit a little muted initially but with time in the glass grows though it does reinforce that sense of sourness. Hmm.
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Christmas supper with the Wine Ark boys (Fix St. James, 111 Elizabeth Street, Sydney): Dusty spice, sour cherry but also jubey notes, slight spice and ashy/stalky notes and a tiny bit reductive - we decanted on this basis which generated a little more richness on the nose. In the palate it's got plenty of oak, big with cherry and spice, . Hmm. It's a bit hard for me.
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On balance consumed a bit early. Steely, unyielding, minerals, really quite classic Burg and of at least decent Village quality. I do wonder if this was ever fruity?
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Pinot-palooza (Carriageworks, Redfern): slight sour red berry, leather notes, spice (slight pepper notes), tiny earth and mushroom here as well. In the mouth the wine is juicy with slight tart fruit, Plentiful tannic grip as well. It's all a bit meh.
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Langton's Classification Tasting (Carraigeworks, Sydney): Some oak, dark cherry, raspberry and lead pencil. Palate is lean, some more generosity would be good. It's a touch awkward right now, I'd probably leave it in bottle for a few years at least.
GT Wine Top Tasting Victorian Pinot Noir (Sydney): Colour: Ruby, medium minus intensity, clear, legs Nose: Leather, red fruit - cherry, some bbq (?), medium plus intensity, developing Mouth: Medium acid, medium plus tannin, leather, very little fruit and lots of tannin which dominates. Needs time and lack of fruit on palate gives me concern
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7/2/2023 - chatters wrote:
Lunch with the wine ark boys (McLeay Street Bistro, Potts Point): Slight red cherry, berry, sweet spice, touch of jubey fruit lozenge here as well. With time a touch of mushroom and forest floor. Sourly juicy (like the 2006 I wonder if this has been adjusted from an acid perspective) and, like the 2006, grainy drying, slightly coarse tannins, fruit is slightly muted muted, better than the 2006 but still slightly out of whack. Hmm
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4/18/2022 - chatters wrote:
Dave's b'day lunch (McLeay Street Bistro, Potts Point): Aromas are smoky, earthy, red cherry, slight leather, gamey underpin, sweet spice. In the mouth it's juicy and slight sour with medium minus intensity chalky textured, woody tannins, fruit a little muted initially but with time in the glass grows though it does reinforce that sense of sourness. Hmm.
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12/19/2017 - chatters wrote:
Christmas supper with the Wine Ark boys (Fix St. James, 111 Elizabeth Street, Sydney): Dusty spice, sour cherry but also jubey notes, slight spice and ashy/stalky notes and a tiny bit reductive - we decanted on this basis which generated a little more richness on the nose. In the palate it's got plenty of oak, big with cherry and spice, . Hmm. It's a bit hard for me.
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2/5/2016 - StewartWent wrote: 88 Points
On balance consumed a bit early. Steely, unyielding, minerals, really quite classic Burg and of at least decent Village quality. I do wonder if this was ever fruity?
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10/6/2014 - chatters wrote:
Pinot-palooza (Carriageworks, Redfern): slight sour red berry, leather notes, spice (slight pepper notes), tiny earth and mushroom here as well. In the mouth the wine is juicy with slight tart fruit, Plentiful tannic grip as well. It's all a bit meh.
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9/5/2013 - CamWheeler wrote: 89 Points
Langton's Classification Tasting (Carraigeworks, Sydney): Some oak, dark cherry, raspberry and lead pencil. Palate is lean, some more generosity would be good. It's a touch awkward right now, I'd probably leave it in bottle for a few years at least.
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7/26/2011 - chatters wrote:
Gourmet Traveller Wine Pinot Noir Tasting (Establishment restaurant, George Street, Sydney): Nose: Toasty oak, raspberry, strawberry and tiny cherry...quite jammy. Spice, mint, apple, tobacco.
Mouth: Raspberry fruit, slight coffee, medium plus tannin, medium minus acid. A bit spicy, a bit hmm. Tannin dominates on the finish.
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6/26/2011 - AlexGarner Likes this wine: 96 Points
Tasting at Curly Flat with Phillip, Matthew, the cats and the fireplace (Curly Flat Winery): The nose has lovely edges of sweet fruit with a savory earthy core. There are still some fresh green notes at this early stage, but everything is in balance.
The palette has a big ripe plum and cherry opening with a rich tannic mouthfeel and a complex texture. The finish is long but also very big.
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5/3/2011 - chatters wrote:
GT Wine Top Tasting Victorian Pinot Noir (Sydney): Colour: Ruby, medium minus intensity, clear, legs
Nose: Leather, red fruit - cherry, some bbq (?), medium plus intensity, developing
Mouth: Medium acid, medium plus tannin, leather, very little fruit and lots of tannin which dominates.
Needs time and lack of fruit on palate gives me concern
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