Yarra, Mornington, Geelong wine tour day two (Yarra Valley): Peach, a little lemon, sweet spice, slightly reductive, savoury underpin offers a touch of salinity. With time a touch of toasted oak. Super tangy, fleshy, fruit still crunchy and fresh, plenty of textured grip on the back of the palate, lemon over peach, again that touch of reductiveness. Hmm.
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OZ & NZ Chardonnay Lunch (Grappa Leichhardt): Paired with the Bindi. So pale, almost like diluted lemon juice. Super tight, all bound up and in need of air and protein, or both. Later: gun flint, smoke and it was really terrific with oysters, the salty tang of the brine teasing out some fruit alongside the toasty oak. Later, later and WTF is going on? As it has warmed the heat of the alcohol has emerged and this wine has so much bound sulphur masquerading as structure that its silly. Overworked, and not for me. Will hang onto the rest of the six pack for 2030 and see if the underlying fruit can emerge.
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Magnum showing really well. Give it more time, still tightly wound. Mineral and a good amount of oak, it shows great cirtus and stone fruits now but they will honey out in time.
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2/26/2024 - jmcmchi Likes this wine:
Rich notes on nose, lemon and toast. On palate, more Burgundian than expected (? Cool vintage)
Relatively lean with ripe lemon and briny tang. Thirty minutes brings out more toasty notes
Lovely stuff
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2/8/2024 - chatters wrote:
Yarra, Mornington, Geelong wine tour day two (Yarra Valley): Peach, a little lemon, sweet spice, slightly reductive, savoury underpin offers a touch of salinity. With time a touch of toasted oak. Super tangy, fleshy, fruit still crunchy and fresh, plenty of textured grip on the back of the palate, lemon over peach, again that touch of reductiveness. Hmm.
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3/25/2022 - Andrew67 Likes this wine:
Greener than I recall the last bottle. Very nice though
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5/21/2021 - Geoff7777 wrote:
OZ & NZ Chardonnay Lunch (Grappa Leichhardt): Paired with the Bindi. So pale, almost like diluted lemon juice. Super tight, all bound up and in need of air and protein, or both. Later: gun flint, smoke and it was really terrific with oysters, the salty tang of the brine teasing out some fruit alongside the toasty oak. Later, later and WTF is going on? As it has warmed the heat of the alcohol has emerged and this wine has so much bound sulphur masquerading as structure that its silly. Overworked, and not for me. Will hang onto the rest of the six pack for 2030 and see if the underlying fruit can emerge.
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12/16/2020 - MichaelSy Likes this wine: 92 Points
Magnum showing really well. Give it more time, still tightly wound. Mineral and a good amount of oak, it shows great cirtus and stone fruits now but they will honey out in time.
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