TCC
Tasted Saturday, January 13, 2024 by MC2 Wines with 69 views
Last year we started an annual tradition for a BYO dinner in the new year. Went so well we decided to repeat this year. Already looking forward to the next one. Great food and wine and company. Many thanks to Chuck for making the trip to introduce a few more of the Ringland/Hoffman/Dimchurch wines.
Chuck kindly offered to come down and shared a few of the wines with us to help the group understand the Ringland line-up a bit more.
BREAD
Saltine crackers, pimento cheese, sweet potato biscuits, sorghum butter
FOIE GRAS TOAST
Kumquat jalapeño jam, pickled farm egg, watercress, watermelon radish, blackberry gastrique
ALASKAN HALIBUT
Cannellini bean salad, hazelnut romesco, lemon confit, fried caper relish
SALAD
Roasted baby carrots, shallot confit, shaved fennel, argulula, pepita, pomegranate molasses vinaigrette
HYPLAINS HERITAGE FARMS STRIP LOIN
Hen of the woods mushrooms, black garlic potatoes, romanesco, Cabernet reduction
Dark cherry smoked pecan tart, black peppercorn ice cream, chocolate
Overall a great evening with a lot of really wonderful wines. I think the 1983 Cote Rotie was a killer as was the 1998 Ausone. Really enjoyed the Dunn as well that just seemed to be in exactly the right spot. And honestly the Cos’s were in a great spot. The Randall’s was my favorite of the Ringlands. No duds in the group though. A wonderful evening.
2014 Chris Ringland Shiraz Randall's Hill
Australia, South Australia, Barossa, Barossa Range
A second wine of sorts for Chris made from the grapes on his property and used in the years where he doesn’t believe they are worthy of being the top wine but he still thinks he can do something interesting with them. My favorite of the wines that we tasted. This is still dark and deep and a bit more complex in style. A wine that needs a lot of time to really come around but I like the stuffing there. Compared to the Dimchurch’s I get a lot more of the pepper and spice notes. Still young and intense right now but by the end of the evening it was drinking actually pretty well. If serving now a long decant (e.g. at least 6 hours) would be recommended.
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2014 Chris Ringland Shiraz Dimchurch
Australia, South Australia, Barossa, Barossa Valley
Drank side by side with the Randall’s Hill. Cousins of wine it seems. This is more fruit, less spice, lots of darkness. There’s a lot of intensity to this wine. I would recommend quite a bit more time and probably quite a long decant even with that. It’s got a lot of life to it.
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2009 Chris Ringland Shiraz Dimchurch
Australia, South Australia, Barossa, Barossa Valley
Interesting to try wines from the same area across different years. At times I’ve heard it said that Argentina doesn’t really have changes based on the vintage and I wonder how similar that is for Australia as well. We had this next to the 2015, 2014 and 2012. You can tell there’s some difference coming from the bottle age and this was probably the wine that was the most resolved in that way. 36-40 months in new oak and then another few years in bottle as well. This one is just starting to soften.
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2012 Chris Ringland Shiraz Dimchurch
Australia, South Australia, Barossa, Barossa Valley
Again quite a lot of fruit and intensity in this wine. Bigger fruits in style. Just a hint of spice and a bit more than I got in the ‘14 or the ‘09. Needs some more time like the others.
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2015 Chris Ringland Shiraz Dimchurch
Australia, South Australia, Barossa, Barossa Valley
Just made it to the US in December so one of the first tastings of it. This is quite a young wine and at this point you can still get a bit more of the oak treatment in it. Mostly just seems to need time - more time in the air, more time in the bottle, and more time to get to a more settled place. Quite a lot going on. This is a wine made for the long haul. A wedding year wine where you know that you could drink this through the 50th anniversary and it would still be going.
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