7/31/2019 - CBRwineguy wrote:

Ar.Pe.Pe. dinner (Bacaro, Braddon, Canberra): The appearance is clear and pale ruby in colour. Tears are visible.

The nose is clean. The aromas are well-defined and have a medium(+) intensity. There are notes of floral characters (rose, rose hip), red fruit (strawberry), black fruit (black cherry), and mineral (tar, crushed rocks). Swirling reveals a subtle note of deliberate oxidation (marzipan). The wine appears youthful.

On the palate, the wine is dry with medium(+) acidity, medium alcohol, and medium body. The medium level tannins are ripe and velvety in texture. The flavours have a medium(+) intensity and show notes of mineral (tar, crushed rocks), floral characters (rose, rose hip), red fruit (ripe strawberry), and black fruit (black cherry). The finish has a medium(+) length.

This is a very good quality wine. The flavours are concentrated and have an amazing balance with the acidity and alcohol. The velvety tannins provide an enjoyable textural element to the wine. In its current state, the wine shows complexity featuring multiple clusters of primary and tertiary characteristics. The oak treatment is relatively neutral, allowing a full expression of the primary fruit. The tertiary oxidative character (marzipan) complements the primary mineral notes (tar, crushed rocks) very well. The wine has a finish with great length.

The wine drinks well now, but has potential for ageing. The fruit intensity is great, and the tannin and acid structure should support the wine as tertiary notes develop.

8/8/2018 - CBRwineguy wrote:

Orange Trip (Day 3) (Orange, New South Wales, Australia): The appearance is clear and pale ruby in colour. Tears are visible.

The nose is clean. The aromas have a pronounced intensity and show notes of oak (cinnamon, cloves) and black fruit (black cherry). The wine is youthful.

On the palate, the wine is dry with medium acidity, medium alcohol, and medium body. The medium(-) level tannins are ripe and round in nature. The flavours have a medium(+) intensity and show notes of black fruit (black cherry), oak (cinnamon, cloves), and an additional floral note shows on the finish (rose hip). The finish has a medium(+) length.

This is a very good quality wine. The flavours are concentrated and have an amazing balance with the acidity and the alcohol. The round tannins have a good balance with the acidity. The well-integrated oak treatment provides spice notes that complement the flavour profile. In its current state, the wine shows primary and secondary characteristics, is very enjoyable, and has a finish with great length.

The wine drinks well now, but has potential for further ageing. The fruit concentration is great, and the acid structure should support the wine as tertiary notes develop.

12/15/2018 - CBRwineguy wrote:

Haut-Medoc lunch (Bel & Brio, Barangaroo, Sydney): The appearance is clear and medium ruby in colour. Tears are visible.

The nose is clean. The aromas have a medium(-) intensity showing notes of black fruit (blackberry, subtle bramble), MLF (subtle cream), and oak (subtle chocolate). The wine appears youthful.

On the palate, the wine is dry with medium(+) acidity, medium(+) alcohol, and medium(+) body. The medium level tannins are ripe and velvety in nature. The flavours have a medium intensity and show notes of black fruit (black plum, blackberry), oak (charred wood), and MLF (subtle cream). The finish has a medium(+) length, showing an additional herbal note (subtle spearmint).

This is a very good quality wine. While the nose is restrained, the flavours are concentrated and have a great balance with the alcohol and the acidity. The ripe tannins provide an enjoyable textural element to the wine. In its current state, the wine is has some complexity featuring multiple clusters of primary and secondary characteristics. The black fruit and oak notes are more prominent than the herbal characters. The oak treatment is well-integrated and complements the fruit expression. The wine has a finish with great length.

The wine drinks well now, but has potential for further ageing. The fruit intensity is great, and the tannin and acid structure should support the wine as tertiary notes develop.

2/12/2018 - CBRwineguy Likes this wine:

WSET Level 2 - Day 1 (Pialligo Estate, Canberra, ACT, Australia): Clear medium garnet with tears.

Clean developing nose with a medium intensity. There are distinct aromas of rubber and stewed black cherry. Swirling reveals notes of liquorice and aniseed.

The wine is dry with medium(+) acidity, high alcohol, and medium(+) body. The high level tannins are chalky in nature and very grippy on the gums and cheeks. The flavours have a medium(-) intensity and follow the nose with notes of black cherry. There are multiple notes on the palate that were not detected on the nose: subtle vanilla, and sultana and tobacco notes that develop on the finish. The finish has a medium(+) length.

This is a good quality wine. The flavours are somewhat restrained, but have a great balance with the acidity and the alcohol. The chalky tannins are quite dominant, building momentum over the finish. In its current state, the wine is showing complexity with primary, secondary, and tertiary characteristics. The subtle oak treatment allows the primary and tertiary notes to be fully expressed. The wine has a finish with great length.

This wine drinks well now, and is suitable for further ageing.

7/19/2018 - chatters wrote:

Coravin fun - Bordeaux dozen; 7/13/2018-7/19/2018 (My place, Kent Street): From Coravin. Meaty and gamey, a little cream and leather, fruit wise it's black hued and a little wet though, with time, some jubey blackberry and black currant notes come through. On the palate if freshly juicy with similar wet fruit and surprisingly course and slightly monolithic tannins that sit like a solid block on the mid-palate. Protein required.

2/25/2018 - CBRwineguy wrote:

Domaine de Chevalier lunch (Macleay Street Bistro, Potts Point): The appearance is clear and pale lemon in colour. Tears are present.

On the nose, the wine appears to be oxidised (walnut) and has a medium(+) intensity. The oxidised character is quite prominent initially, but dissipates slightly with swirling, allowing the wine to reveal notes of green fruit (green apple), oak (vanilla), and very subtle bottle age (honey). The wine is developing.

On the palate, the wine is dry with medium acidity, medium alcohol, and medium(-) body. The flavours have a medium intensity and show notes of oxidation (walnut), green fruit (sour green apple), oak (vanilla), vegetable (peas), and bottle age (honey). The finish has a medium(+) length, with the honey note building on the finish.

This is a good quality wine. The flavours are distinct and concentrated and have a great balance with the alcohol and the acidity. The oak treatment is well-integrated complementing the flavour profile. The oxidised character was concerning at first but did mellow out, and surprisingly enough worked well with the bottle age note. That said, I believe the wine would have been more enjoyable if the fault was not present. The wine is complex showing primary, secondary, and tertiary characteristics. The finish is pleasant and has a great length.

The wine drinks well now, and is not suitable for further ageing. This conclusion was tricky due to the oxidisation. On the nose I called it developing; it is showing primary, secondary, and tertiary notes. I would prefer to consume it now however, as it may not improve with age, particularly if the oxidisation becomes overpowering. [Those of you with more experience, help me out and provide your thoughts below.]

11/28/2017 - chatters wrote:

Whistestop Hunter tour (Hunter Valley): Again this is quite brooding and dense but with more red fruit elements joins the plums and prunes and a slightly lifted note. Juicy, tightly tannic, red and black berry fruits travel long backed by spice. Balanced, very long in fact. Very good as well.