Philip Shaw wine dinner
La Mint Restaurant, Riley Street, Sydney
Tasted Thursday, July 26, 2012 by chatters with 230 views
Introduction
Philip Shaw wine dinner at la mint - the french vietnamese restaurant that was just over the road from us and did the best caramalised pork belly I'd ever had.
Flight 1 (4 Notes)
Closing
Odd wines...except the No.17...which I rather enjoyed...
2011 Philip Shaw Chardonnay No. 11
Australia, New South Wales, Central Ranges, Orange
fruit – peach and melon, light, quaffable, finishes a touch warm with hints of white pepper.
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2008 Philip Shaw Pinot Noir No. 8
Australia, New South Wales, Central Ranges, Orange
Vanilla, caramel and toast disguise fruit and slight damson. Oak over alcohol heat and slight jammy fruit but not much tannin in the mouth. Very weird.
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2011 Philip Shaw Pink Billy Saignée
Australia, New South Wales, Central Ranges, Orange
slight candy floss, bright red fruit, not much acidity but quaffable. One of those ‘does what it says on the label’ wines. A simple, fruity, pleasant rose
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2009 Philip Shaw No. 17
Australia, New South Wales, Central Ranges, Orange
Nose – substantial chocolate and black currant and slight plum fruit, cream vanilla, slight cedar, touches of mint and pencil shavings. Slight toast. In the mouth: Medium plus acid and tannin that are taut and chalky. The wine is young but controlled, black currant and plum. Alcohol warmth introduces coffee and chocolate into fruit and carries on a long finish. On the initial mouth feel there is a touch of green herbs that diminishes quickly. Jolly nice and the wine of the night by a long shot.
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