First Wednesday Wine Club (Napoli in Bocca, Haberfield): "Served blind Slight butter, very slight bacon fat, lemon over stone fruit. Juicy, creamy, lemon over stone fruit, butter, slightly textured burr, balanced, long, fresh, clean, really lovely. I knew this was mine"
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Last Tuesday Supper Club (One Penny Red, Summer Hill): Lemon, slightly saline, a little earthy spice and chalky minerality. Juicy, medium plus intensity acidity, lemon, tangy, slight texture on the mid palate, simple, fresh, still showing young. nice.
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Quite muted on the nose - a little citrus and butter - but on the palate it's sharp with lemon and lime backed by butter and spiced vanilla. For me it's a bit out of whack at the moment - perhaps still a little young? Having said that it went well with baked john dory with fennel and dill.
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Nectarines and some buttery vanillin oak on the nose. The taste is crisp and fresh, with green apples, limes, lemons, nectarines and slate-like minerality
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Nice delicate aromas of creamy oak and butterscotch. Nicely balanced style with creamy, nutty toasty oak flavour yet a good zippy lemon acidity to cut through. A hint of sweet vanilla oak on the finish.
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Del Frisco Release Dinner, Denver, CO: Clear, med straw color. Proper Chard nose/taste, clean, more on tart vs. butter side, very light oak, nothing off. Retail $40
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Tasted at Penfolds Grange release dinner at Del Frisco's Denver
Delicate aromas of white flowers, lemon drops and wet stone with light touches of grapefruit and honeycomb. Just as delicate on the palate, with focused acidity, and flavors that include lemon candy, gooseberry, river rock, white fig and spice with light hints of oak that play across the palate like a subtle breeze plays on the skin. Overall very light. Finishes softly with medium length
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Very middle of the road. The highlight was the judicious use of oak and the prettiness of the fruit. The low-points were the lack of depth, complexity and finish. I saw many un-emptied glasses, never a good sign when it's already been paid for. Nice, but like $20 nice. Definitely not for the malo and oak crowd, that's for sure. Penfolds own list of descriptors is pretty spot on, but it's what it doesn't say that is most important. Not something I could recommend or wish to purchase, though if a glass came my way and I was looking for something light on its feet and very clean, I'd welcome it.
Penfolds/Grange dinner, non-blind at Del Frisco's, Denver. Screwcap
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(Tasting at Magill Estate) Light stone fruit (apricots) with shale minerality and green chlorine. Crisp acidity, steely clean, with light butter showing some moderated oak. Pleasant, if somewhat forgettable.
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3/1/2023 - chatters wrote:
First Wednesday Wine Club (Napoli in Bocca, Haberfield): "Served blind
Slight butter, very slight bacon fat, lemon over stone fruit. Juicy, creamy, lemon over stone fruit, butter, slightly textured burr, balanced, long, fresh, clean, really lovely.
I knew this was mine"
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6/30/2020 - chatters wrote:
Last Tuesday Supper Club (One Penny Red, Summer Hill): Lemon, slightly saline, a little earthy spice and chalky minerality. Juicy, medium plus intensity acidity, lemon, tangy, slight texture on the mid palate, simple, fresh, still showing young. nice.
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6/14/2020 - culater Likes this wine: 91 Points
Citrus and tropical, with minerality. Nice wine with good QPR.
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3/29/2020 - culater Likes this wine: 91 Points
Still alive, but keep it to a 12-14 C, or it will loose energy.
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7/13/2017 - chatters wrote:
Quite muted on the nose - a little citrus and butter - but on the palate it's sharp with lemon and lime backed by butter and spiced vanilla. For me it's a bit out of whack at the moment - perhaps still a little young? Having said that it went well with baked john dory with fennel and dill.
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12/4/2016 - AnonymousCoward Likes this wine: 90 Points
Nectarines and some buttery vanillin oak on the nose. The taste is crisp and fresh, with green apples, limes, lemons, nectarines and slate-like minerality
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1/27/2016 - ProfByron Likes this wine: 89 Points
A fine alpine chardonnay. The acidity is still quite pronounced, it will still improve in bottle for a few years at least.
12.5% ABV. Sealed with screw cap.
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10/2/2013 - Biggsy wrote: 88 Points
Nice delicate aromas of creamy oak and butterscotch. Nicely balanced style with creamy, nutty toasty oak flavour yet a good zippy lemon acidity to cut through. A hint of sweet vanilla oak on the finish.
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5/2/2013 - Barry Notes Likes this wine: 86 Points
Del Frisco Release Dinner, Denver, CO: Clear, med straw color. Proper Chard nose/taste, clean, more on tart vs. butter side, very light oak, nothing off. Retail $40
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5/2/2013 - bjamesclark wrote: 90 Points
Tasted at Penfolds Grange release dinner at Del Frisco's Denver
Delicate aromas of white flowers, lemon drops and wet stone with light touches of grapefruit and honeycomb.
Just as delicate on the palate, with focused acidity, and flavors that include lemon candy, gooseberry, river rock, white fig and spice with light hints of oak that play across the palate like a subtle breeze plays on the skin. Overall very light. Finishes softly with medium length
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5/1/2013 - Tim Heaton wrote:
Very middle of the road. The highlight was the judicious use of oak and the prettiness of the fruit. The low-points were the lack of depth, complexity and finish. I saw many un-emptied glasses, never a good sign when it's already been paid for. Nice, but like $20 nice. Definitely not for the malo and oak crowd, that's for sure. Penfolds own list of descriptors is pretty spot on, but it's what it doesn't say that is most important. Not something I could recommend or wish to purchase, though if a glass came my way and I was looking for something light on its feet and very clean, I'd welcome it.
Penfolds/Grange dinner, non-blind at Del Frisco's, Denver. Screwcap
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3/8/2013 - JerM wrote: 89 Points
(Tasting at Magill Estate) Light stone fruit (apricots) with shale minerality and green chlorine. Crisp acidity, steely clean, with light butter showing some moderated oak. Pleasant, if somewhat forgettable.
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