Holy sh-t! So much better than when I last tasted it Aug. 2009-- then it was hot and disjointed-- now it is the Jasper Hill that I recall-- huge nose of brooding, dark fruit, palate of sweet black fruit, eucalyptus and mint, graphite, and grip galore. Decanted 6 hours before drinking.
My first less than stellar Jasper Hill ever. It seemed slightly hot, disjointed, and lacked the majestic depth of black fruits, graphite, and earth that all other JH bottles have delivered. Not a bad bottle, just not great.
NobleRottersSydney - Langtons Classification (Alio's, Surry Hills): [cork, 15.5%]Now the oak monster’s crashed the party [98 Octavius, 94 E&E Black Pepper, 95 Eileen Hardy], we can welcome his buddy the alcohol-breathing dragon. Don’t open this bottle near an open flame. This even smells hot, with the singeing, mulled aromas searing straight up the nose. The heat on the palate obliterates everything else, leaving flat, near-musty flavours on the back-half of the palate, and just a fiery warmth on the front. I didn’t detect obvious closure/storage problems, it just seemed to be a desperately unbalanced wine aging with little dignity or integrity. Never had (in my admittedly limited experience ) a Jasper Hill wine that’s impressed me; I find it an emperor with no clothes, sadly.
Wineflock - Wine with Lamb (My house): This was a flyer for this tasting, but I had one recently and was impressed so I thought it would work well with the lamb. As it happened, it was better with the lamb than on its own. Full ruby red color. Lovely sweet eucalyptus and black fruit. Mmmn, nice bright acidic black fruit with a round mint note.
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