Supps at KC's (KC's place): Gently decanted and served up with slow cooked beef cheeks and Paris mash. on the nose it's all green and black peppercorns backed by blackberry with a slightly jubey underpin though the focus is on the peppery notes. A little leather here as well. In the mouth it's fresh and fleshy with fine grained tannins, peppery fruit and a little meatiness. Tear jerkingly good match for the food.
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Coravin fun - Rioja and lunch selection (My place, Kent Street): From Coravin. Reductive initially...a little rubber, blackberry and black pepper. With agitation the black pepper 'pops' and jubey blackberry shows through as a little wild with a meaty underpin and a touch of tertiary leather and earth. Juicy, savoury but with ripe blackberry fruit, tannins are slight chalky and quite drying. Just beginning to show some tertiary notes. I think a decant will help. Okay.
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Peppercorn - green over black backed by pretty blackberry fruit, very slight ashiness and alcoholic spice. More of the same on the palate Tannins are a little chalky and lend an aniseed note. Nice.
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Coravin fun - Plundering the cellar (Kennards, Waterloo): From Coravin. Savoury black fruit over peppery spice. with agitation the peppery note is more to the fore with a touch of stalky herbaceousness. This smells less phenolically ripe that the Palignons. Touches of wet stone. And so it proves on the palate. Initially it's slightly green and hard and lacks a bit of generosity. A touch of alcoholic warmth here as well. With time, though, it does begin to exhibit some black fruits backed with green and black peppercorn. Might just need a good decant. Hmm.
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10/28/2023 - JerM wrote:
(Derek's) Grippy red, nail polish, fresh paint. Chewy tight berries. leafy, bruised fruit. Juicy, layered, complex, concentrated. Very interesting streak of pandan!
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9/30/2022 - chatters wrote:
Supps at KC's (KC's place): Gently decanted and served up with slow cooked beef cheeks and Paris mash. on the nose it's all green and black peppercorns backed by blackberry with a slightly jubey underpin though the focus is on the peppery notes. A little leather here as well. In the mouth it's fresh and fleshy with fine grained tannins, peppery fruit and a little meatiness. Tear jerkingly good match for the food.
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3/19/2022 - chatters wrote:
Coravin fun - Rioja and lunch selection (My place, Kent Street): From Coravin. Reductive initially...a little rubber, blackberry and black pepper. With agitation the black pepper 'pops' and jubey blackberry shows through as a little wild with a meaty underpin and a touch of tertiary leather and earth. Juicy, savoury but with ripe blackberry fruit, tannins are slight chalky and quite drying. Just beginning to show some tertiary notes. I think a decant will help. Okay.
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11/4/2017 - chatters wrote:
Peppercorn - green over black backed by pretty blackberry fruit, very slight ashiness and alcoholic spice. More of the same on the palate Tannins are a little chalky and lend an aniseed note. Nice.
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1/5/2017 - chatters wrote:
Coravin fun - Plundering the cellar (Kennards, Waterloo): From Coravin. Savoury black fruit over peppery spice. with agitation the peppery note is more to the fore with a touch of stalky herbaceousness. This smells less phenolically ripe that the Palignons. Touches of wet stone. And so it proves on the palate. Initially it's slightly green and hard and lacks a bit of generosity. A touch of alcoholic warmth here as well. With time, though, it does begin to exhibit some black fruits backed with green and black peppercorn. Might just need a good decant. Hmm.
Do you find this review helpful? Yes - No / Comment