Consumed at a restaurant so no notes made at the time. This was my first Moonambel, hence not certain what to expect other than previous notes. Light to medium bodied, more like a pinot. Acid still evident - giving the appearance the wine is younger than its years, however all in balance . Red berry fruits, I could not detect much oak as in previous notes. Wine is drinking well now, probably won’t improve but still has a few years left.
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Dalwhinnie tasting with David Jones (Five Way Cellars, Paddington): leather, ripe/sweet blackberry ad black cherry, plenty of oak; cedar, vanilla, sweet spice. IN the mouth slightly sour cherry and berry, tannic grip closes down the palate a little but the fruit persists. A little alcohol warmth on the finish. Hmm.
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Impressive. Delicious black- and blue-berry fruit; spicy; nice use of cedery oak; smooth, medium body; long after-taste; high acid [I'm a fan of high acid wines]; fine, strong tannins.
Elegance and power. I agree with those who say this wine is not yet at its peak.
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This wine really hit a sweet spot for me. Beautifully balanced with great length. Savoury, luscious and just plain nice. All the elements were nicely integrated. I would say it is at its peak right now. The tannins have softened perfectly. It will start to decline but I suspect that it will be a slow process.
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NobleRottersSydney - Vintage Night 2007 (360 Bar & Dining, Sydney): {cork, 13.5%} [Aaron] Marginally developing nose of blueberry, raspberry and cedary oak. Sweetly spicy Victorian shiraz etched with medium powdery tannins and carrying medium weight. Has a voluptuous character, but also the tannic structure to support it. Medium long finish, dry and savoury, but clearly with so much more to give. Omits the green/mint/eucalypt character so common in the Pyrenees. With a co-operative cork, this has another decade of improvement in front of it.
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5/19/2023 - Kayaking Likes this wine: 92 Points
Consumed at a restaurant so no notes made at the time.
This was my first Moonambel, hence not certain what to expect other than previous notes.
Light to medium bodied, more like a pinot. Acid still evident - giving the appearance the wine is younger than its years, however all in balance .
Red berry fruits, I could not detect much oak as in previous notes.
Wine is drinking well now, probably won’t improve but still has a few years left.
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7/23/2019 - chatters wrote:
Dalwhinnie tasting with David Jones (Five Way Cellars, Paddington): leather, ripe/sweet blackberry ad black cherry, plenty of oak; cedar, vanilla, sweet spice. IN the mouth slightly sour cherry and berry, tannic grip closes down the palate a little but the fruit persists. A little alcohol warmth on the finish. Hmm.
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7/4/2018 - Softie wrote:
Impressive. Delicious black- and blue-berry fruit; spicy; nice use of cedery oak; smooth, medium body; long after-taste; high acid [I'm a fan of high acid wines]; fine, strong tannins.
Elegance and power. I agree with those who say this wine is not yet at its peak.
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5/22/2018 - Andrew67 Likes this wine: 94 Points
This wine really hit a sweet spot for me. Beautifully balanced with great length. Savoury, luscious and just plain nice. All the elements were nicely integrated. I would say it is at its peak right now. The tannins have softened perfectly. It will start to decline but I suspect that it will be a slow process.
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10/9/2017 - graemeg wrote:
NobleRottersSydney - Vintage Night 2007 (360 Bar & Dining, Sydney): {cork, 13.5%} [Aaron] Marginally developing nose of blueberry, raspberry and cedary oak. Sweetly spicy Victorian shiraz etched with medium powdery tannins and carrying medium weight. Has a voluptuous character, but also the tannic structure to support it. Medium long finish, dry and savoury, but clearly with so much more to give. Omits the green/mint/eucalypt character so common in the Pyrenees. With a co-operative cork, this has another decade of improvement in front of it.
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