A bottle Andrew gave me in London...he had sourced directly in Oz, made its way back to NJ and landing on a table in NYC for the group to drink on this evening. Its long journey did not disappoint. First bottle of the evening, decanted, drank over the course of the night (2+ hours)

Medium/light ruby color with bricking at the edge. Nose of dusted red fruits, saddle leather. Was average at first, typical aged Aussie... After sitting in the glass and revisiting later it was bursting with baked caramel, Johnson's Carmel Corn (thats a New jersey thing...), creme brûlée...really singing after 45 minutes. Plate was smooth, subtle, velvety..showing old raspberry, strawberry, cedar box, leather. Medium/light weight (aussie standards), medium finish.

It was remarkable how this wine evolved in the glass. With old(er) wines I am often concerned I might miss something early on so longer decants dont always work. In this case, if I were lucky enough to drink this wine again I would give it an hour + decant if the venue allows. Really unique and special wine on this evening

Second wine of the evening, one of my contributions. Gaja Sperss is a really special bottle (IMO), this was a worthy crowd for it to be opened. Decanted for about 30 minutes, drank over the course of the evening.

From prior notes: "Color is medium/dark brick. Nose was dark fruits, herbs, floral. Lush, and elegant - no hardness that you get from Barolos early in life. Dark cherry, currants, rose/floral, spice, faint tobacco. Anise/licorice on mid palate that I hadn't picked up before. Tannins fine and resolved. Medium bodied wine, great mouthfeel and long finish"

Notes from 2 years ago, continues to be as smooth and elegant a wine as one can drink. This vintage of Sperss has turned out to be a gem, seems to be aging at Bdx like pace. In a great spot, WOTN for a few of our crowd...

Paolo contributed this one for the evening. Decanted for about an hour prior to drinking, 3rd wine, drank after the 98 Gaja Sperss. Really like Dal Forno, my first time with this vintage

Dark, inky ruby color. Nose showing red fruits, smoke, underbrush. Big plate...black fruits, blueberry, savory notes, black licorice, herbs, pepper(?), tar. Softening on the mid palate with lavender notes. Full bodied, long finish...

Dal Forno is very consistent (IMO), you have to like the style. This wine is more of a "baby Amarone" than a Valpolicella. This one in a good spot, has aged nicely, should continue to evolve if wanting to cellar

Last bottle of the evening. One of my contributions for the evening, brought for our Syrah aficionado (Andrew) to try. Really interesting blend of Syrah, Cab and Petit Verdot. Decanted for about an hour prior to drinking. Had to save the "biggest" wine for the finish.

Prior notes: "Deep purple/velvet color. Very young nose, dark fruits, floral notes, vanilla and oak. Palate is smooth - dark/blue fruits, cassis, blueberry, black currants, spices. Great texture, medium/long finish..."

Even at 11 years, still a deep, inky purple color. Nose has wild aromas of blackberry preserves, garrigue, violets. Rich palate of brambly fruits, boysenberry and spice. Floral notes on the mid and back palate as well.

New world version of a Northern Rhone. Great wine, aged well. Style is big, not for everyone. In a great spot but should last a while if cellaring...