Praelum Staff Night - whatever (Praelum Wine Bistro): Deep amber. Some musty dusty aromas, with ripe caramelised pineapple. Fair acids, but could have been better balanced if there’s more, with candied sticky date flavours, and rich caramel, and dried roses. Nice flavours, but there seem to be some off bits here and there
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Mort du Canard (Dave's place, Banksia): From half bottle. Raisins, currant, ripe apricot compote, marzipan, sweet spice, cream, vanilla. In the mouth it's rich, sweet and far les obviously raisined. Apricots and sweet spice, perhaps lacks a little acidity for me but pretty good for what it is.
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Nose of dark honey, dried apricot, and quince paste, with hints of sweaty socks and blue cheese. Palate shows an exquisite balance of sugar and acid: only mildly sweet, and not cloying, with a clean finish. Shows slight oxidation, but still drinking well, with flavours of honey, maple syrup, foot sweat, onion, and blue cheese, with hints of fresh lemon and dried apricot.
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Had another go at it following last night to deal with the remainder. Held up very well. Perhaps better than last night. Very rich, plenty of bortrytis flavours and again that burnt toffee that seems characteristic of this wine. Again I felt a little overwhelmed by the sugar and perhaps some more acidity might have made it more to my taste.
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8/24/2020 - vinhonotte wrote: 89 Points
Praelum Staff Night - whatever (Praelum Wine Bistro): Deep amber. Some musty dusty aromas, with ripe caramelised pineapple. Fair acids, but could have been better balanced if there’s more, with candied sticky date flavours, and rich caramel, and dried roses. Nice flavours, but there seem to be some off bits here and there
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9/25/2017 - chatters wrote:
Mort du Canard (Dave's place, Banksia): From half bottle. Raisins, currant, ripe apricot compote, marzipan, sweet spice, cream, vanilla. In the mouth it's rich, sweet and far les obviously raisined. Apricots and sweet spice, perhaps lacks a little acidity for me but pretty good for what it is.
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1/18/2015 - Drinking Trees wrote:
Nose of dark honey, dried apricot, and quince paste, with hints of sweaty socks and blue cheese. Palate shows an exquisite balance of sugar and acid: only mildly sweet, and not cloying, with a clean finish. Shows slight oxidation, but still drinking well, with flavours of honey, maple syrup, foot sweat, onion, and blue cheese, with hints of fresh lemon and dried apricot.
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11/9/2013 - Woodcock wrote:
Had another go at it following last night to deal with the remainder. Held up very well. Perhaps better than last night. Very rich, plenty of bortrytis flavours and again that burnt toffee that seems characteristic of this wine. Again I felt a little overwhelmed by the sugar and perhaps some more acidity might have made it more to my taste.
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11/8/2013 - Woodcock wrote: 89 Points
Slightly burnt. A toffee sort of finish. Not lacking acidity but lacking perhaps enough to finish. Creme brûlée.
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