Beechworth and King Valley
Tasted Friday, May 19, 2023 by chatters with 72 views
After we found out that we couldn't get into Giaconda we improvised and headed off to do a whistle stop tour of the King Valley. As I was the only one who had been to King Valley before so we played it safe and went to Pizzini and Dal Zotto, before heading back to Beechworth and, in the evening, joining Stef & Will for supper at their place
Rocked up and said 'we want to taste everything' so the nice lady allowed us to cherry pick and even arranged for us to try the four Sangiovese next to each.
It must have been a quiet day as the lady who looked after us was positively chuffed to see us. We even managed to try all five of the Proseccos next to each other creating an awful lot of washing up...
Crisp smelling pear, candy floss, slightly perfumed top notes. Juicy, soft, crisp mousse, surprising amount of drying textured, a little medium plus length. Hmm.
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Green apple and pears, a little mineral underpin, candy floss. Medium plus intensity acidity, green orchard fruit, very slightly unripe for me, texture not so noticeable compared to the NV but still a little rasp. Hmm.
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A little bread yeast, orchard fruit is slightly more muted. In the mouth there is a super crisp and quite aggressive mousse, juicy acidity then quite pear skin amaro bitterness married to drying grippy tannins. Nah.
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Ooh, slightly funky, farty with muted pear notes. Crisp mousse, medium plus intensity acidity, lashings of grip on the mid palate, quite muted fruit. Nah.
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Low intensity aromas, a little fresh fruit and slight raisins & honey. Juicy, fleshy, textured, a touch of raisin, fresh fruit and a tiny honey note, finishes a touch bitter. Interesting
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Blue and blackberry, plums, sweet spice, a little mint, cedar, nice nose. A little wood glue joins the berry flavours on the palate, chalky tannins. Nice nose…not so good on the palate
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Wood glue, ripe plums tending to prune a little sweet spice. Not much varietal typicity on the nose. And all of this translates to the nose joined by some raisins. Tannins and acid are not really that present either. Not very nice.
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Jan took us through three of the Sorrenberg wines and the Shiraz that her son made.
Gooseberry, apple, a little savoury and earthy underpin. Juicy, tangy though tends to medium plus intensity acidity, some woody texture; grainy and more apple than gooseberry on the palate. A touch dilute, slightly out of whack, Hmm
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Fresh cherry, berry, a little earthy underpin, very slight white pepper. Juicy, just the right side of slightly sour cherry and berry fruit, slightly woody talc textured tannins, fresh and lovely, very slight non intrusive alcohol warmth on the finish
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Softly berried fruit in the black spectrum, touch of black pepper, a little herbaceousness, smidge of meatiness. Juicy, savoury, slight berry fruit but quite muted, talc, textured tannins are slightly dilute.
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Cedar, blackcurrant, slight herbaceous notes, a little plummy note, black hued fruits, very slightly dilute, okay.
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Rushed here for a whistlestop taste at was is probably the most beautiful crush pad in the Australia. Wines were pretty good as well.
Slight bacon fat/reductive note, lemon, peach, slight butter. Juicy, fleshy, muted fruit, textured burr, slight butter, bacon fat. Fresh. Simple but nice. Balanced.
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Savoury, meaty, muted dark fruits, earthy minerality, slightly ashy whole bunch notes. Juicy, fleshy, savoury though muted fruit, touch of whole bunch, super persistent tannins but it's a bit lightweight for me.
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Peppery with savoury dark berry fruits on the rather simple nose. Juicy, fleshy, liquorice and tar notes join the pepper and dark fruits, beautiful finely tooled grainy tannins, harmonious. Very good.
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Despite a wrong turn that took us 10km out of our way we managed to finally get to see Mark and had the pleasure of him taking us through his, for the most part, excellent wines.
Generous peachy fruit, a little clay, struck match, clean with slightly leesy notes. Juicy, fleshy, textual, fresh and simple, nice with a little alcohol warmth on the finish that doesn't intrude. Okay
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Rich and concentrated, a little clay, peach fruit, a little toasty note. Medium plus intensity acidity, tangy, stone fruit, slightly woody textured. Long, concentrated. Nice.
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Savoury, slightly meaty, leesy with muted citrus fruit. Super tangy, tight leesy texture, citrus and saline, fresh, tight, interesting
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Muted red berry and plum, a little meaty underpin, earthy notes. Juicy, fleshy, fresh, again red berries and plums, talc textured burr, a little savoury on the finish. Nice.
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Slightly smoky ashy notes from the whole bunch, strawberries, a little white pepper. Juicy, fleshy, medium plus intensity acidity, tight talc textured chewy tannins, fruit slightly lacking on the palate with the whole bunch presenting a slightly stemmy green note. Interesting though
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Savoury and meaty, wild cherry, a little earthy note. Medium plus intensity acidity, muted cherry fruit, plenty of drying talc textured tannins, slightly short. Hmm.
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Violet, dark plums, sweet spice, a little cedar over muted blackcurrant. Medium plus intensity acidity, plums over blackcurrant, chewy and tough tannins, savoury though the petit Verdot (even at 8%) tends to dominate.
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Savoury, earthy, leathery, red hued fruits. Equally savoury on the palate, medium plus intensity acidity, tight chewy tannins. Woof
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Red fruits, slight fennel and tarragon, savoury spices, fruit tea. Juicy fleshy, fruit less red hued here, that tarragon note with plenty of drying, slightly chalky tannins that persist super long. Lovely.
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Savoury, concentrated, a little polished oak, sweet spice. Cherry fruit and a touch of almost chocolate. Juicy, medium plus acidity, savoury dark cherry fruit, long and structured with slightly chalky tannins. Hmm
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A touch of wood glue, peachy, floral notes show honeysuckle. Medium plus intensity acidity, that wood glue note again, textured burr is a little drying/chewy, apple notes join the other fruits from the nose here.
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Adrian took us through his wines…I really enjoyed the Tete du Cuvee
meat and fresh herbs, slight bacon fat, lemon, touch of stony minerality, savoury underpin. Juicy, medium plus intensity acidity, tangy, tightly textured. Slight lemon, very mineral, that little bacon fat joins here on the finish. Hmm
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Again (Like the Baxendale) that bacon fat and stony minerality, slightly more ripe fruit though, a little stone fruit joins the citric notes. Medium plus intensity acidity is super juicy, chalky minerality adds to the textured tannins, long, fruit translates here as well. Okay.
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Pretty red berries; strawberries especially, floral top notes with very slightly ashy notes. Juicy acidity, chalky tannins, fruit is a little muted on the palate unfortunately which is a little disappointing.
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Blackcurrant, plums, a little red berry, cedar. Juicy, medium plus intensity acidity, savoury, black and red fruits, chalky tannic grip. Hmm
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Cream, blackcurrant, sweet spice, plums, violets, over mud and clay. Medium plus intensity acidity, dark hued fruits, a little plain chocolate, savoury but with fruit sweetness, persistent, slightly grainy tannins, lovely.
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Stef had agreed to do us Beef Bourguignon so we foiled half a dozen bottles of pinot and took them over and tortured them with the wines blind. It was an absolutely lovely evening.
This one had a bit of a age and the provenance was not 100%. Honey, nutty and toasty notes on the nose. Textured burr, a little lemon and a gentle nutty and honey support. Not sharp. Pleasant.
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Served Blind.
Dense ripe dark fruits, sweet spice - quite rich and concentrated - getting a little dried out with a touch of caramel in support. Juicy, savoury, chewy tannins, dark fruits, alcohol warmth, that dried out note is on the palate as well.
I knew this was mine.
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Served Blind.
Quite stalky and green but with black berry and plummy fruits that reveals itself over time. In the mouth that stalky note is present, lends spice and there is a sweet fruit core and a gentle persistent tannic burr.
I knew this was mine.
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Served Blind.
Red and black fruits, polished oak is controlled, mushrooms, Autumn leaves, slight ashy underpin is the only sign of the vintage. Juicy, tangy, nice acid line, brambly fruit has a slightly jubey note, gently textured tannic burr, very long. Lovely.
I knew this was mine.
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Served blind.
Bramble, black hued fruit, sweet spice, a little wood glue. Sour, slight wood glue, it's a little sharp, fruit is more red hued and the tannins slightly coarse. A little hard.
I went with the Bass Phillips
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Served Blind.
A little Bretty/meaty note up front, slight toast, red over black fruits, cherry. Juicy, tangy, tightly tannic grip is talc textured, fruit tea, cherry, touch of cola cube, youthful after the previous wines.
I guessed this was the Clos des Myglands.
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Served blind.
Very slightly jubey red over blackberry, sweet spice, a little oak. Juicy acidity, quite bold, plentiful oak tannins are super persistent, fresh, touch of tomato leaf, slight alcohol warmth. Nice.
I guessed this was the Patagonian.
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Served Blind.
Super Bretty, black fruits especially brambles, smoky, savoury, meaty. With time and air a touch of ashy whole bunch as well. In the mouth it has medium plus intensity acidity is juicy, tight, chewy tannins are grippy, dark hued fruits, slight alcohol warmth on the finish. Big. Feels quite young.
If it's not Syrah (Cornas) it's possibly Gevrey Chambertin 1er Cru?
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Figs, walnuts, sweet spice, alcohol prickle, biscuit, cream, slight rancio underpin. Juicy, savoury, chalky textured tannins, figs, plums, sweet spice, a little liquorice, nice.
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What a lovely day of tasting and then consumption. Wonderful.
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2022 Pizzini Pinot Grigio
Australia, Victoria, North East, King Valley
Rock melon, pear, clean, lightweight, nose. Juicy, muted fruit, a little texture, more pear on the palate, the rock melon plays second fiddle. Drink young as you like Pinot Grigio.
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2021 Pizzini Pinot Grigio Attento
Australia, Victoria, North East, King Valley
Creamy and quite rich, muted pear fruits and a little sweet spice and a knob of butter. Tangy, rich, plenty of textured burr, fruit Is (impressively) quite crunchy, medium plus length. Interesting
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2022 Pizzini Arneis
Australia, Victoria, North East, King Valley
Peachy, fruity though simple nose. Fleshy, tangy peachy nots, translate to the palate and there is a fair amount of texture here as well as a touch of alcohol warmth on the long(ish) finish. Good.
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2021 Pizzini Vermentino
Australia, Victoria, North East, King Valley
A bit funky, reductive initially. It's juicy but there isn't much going on the palate. Nah
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2022 Pizzini Lambrusco
Australia, Victoria, North East, King Valley
Cherry, raspberry in support, a little mineral underpin. Medium plus intensity acidity, textured grip is a little coarse and rasps the tongue, fruit is a little short otherwise this is probably the best Australian Lambrusco I've had.
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2022 Pizzini Sangiovese Nonna Gisella
Australia, Victoria, North East, King Valley
clean cherry, a little tobacco leaf. Juicy, fleshy, cherry fruit, tannins are persistent, tight, drying, a little hard in fact but this is still simple, fresh and enjoyable.
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2021 Pizzini Sangiovese Pietra Rossa
Australia, Victoria, North East, King Valley
Slightly meaty, gamey, savoury, a little cherry, sightly reductive. Medium plus intensity acidity, savoury cherry fruit, a little red berry in support, plentiful drying and slightly woody tannins dry out the mid palate, touch of non-intrusive alcohol warmth helps carry the finish. Hmm
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2021 Pizzini Sangiovese Forza di Ferro
Australia, Victoria, North East, King Valley
Polished caramel oak, a little herbaceous notes; a touch green, sweet spice, red cherry. Medium plus intensity acidity and tannins, super juicy, crunchy cherry fruit, tight tannins work in consort with this. Long and surprisingly lovely.
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2018 Pizzini Sangiovese Il Rubacuori
Australia, Victoria, North East, King Valley
Polished oak, sweet spice, a little Bretty, savoury cherry. Medium plus intensity acidity, tight grippy persistent tannins, long, lightweight, fruit is quite muted. The progression of the four Sangiovese in concentration, length and quality drops off considerably - questions are asked about the bottle so a second is to be opened...
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2018 Pizzini Sangiovese Il Rubacuori
Australia, Victoria, North East, King Valley
Savoury cherry, muted sweet spice, gamey underpin a little tobacco leaf. Medium plus intensity acidity but the fruit more to the fore, savoury cherry backed by a little gameyness, gain tannins are persistent tight and grippy but this is far better than the first bottle.
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2022 Pizzini Teroldego
Australia, Victoria, North East, King Valley
Dark hued berries, sweet spice in support, touch of tar. Simple nose. Medium plus intensity acidity and tannins; the latter chewy, fleshy a little almost hoppy bitterness to with the berry fruit. Hmm.
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2021 Pizzini Il Barone
Australia, Victoria, North East, King Valley
Berries and plums, sweet spice, cherry, very fruit forward backed by oak. In the mouth it's juicy, fleshy, again quite fruit forward, plenty of tannic weight, slightly coarse flour tending to talc textured tannins is in support and, with a little alcohol warmth, carries the finish long. Quite pleasant.
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2018 Pizzini Nebbiolo Estate
Australia, Victoria, North East, King Valley
Tar, quite savoury touch of eucalyptus, pot pourri, a little plummy for fruit and fruit tea. Medium plus intensity acidity, plenty of ridiculously chunky tannins. Fruit tea. Woof
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2018 Pizzini Nebbiolo Coronamento
Australia, Victoria, North East, King Valley
Tar, a little polished oak, cream, quite savoury though with a little meaty underpin. Lacks fruit ton the palate. Juicy, aa little peppery note, super persistent floury textured tannins dry out the palate though not unpleasantly, lacks fruit on the palate as well. Hmm.
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2021 Pizzini Canaiolo
Australia, Victoria, North East, King Valley
Slightly jubey, compote red berry and cherry fruit, touch of savoury spice in support. Medium plus intensity acidity, lashings of chewy tannins, fruit doesn't really get past this onslaught. Woof!
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