NobleRottersSydney - Current Release Reds (Alio's, Surry Hills): [375ml, 11%, cork] {Kim} Here’s a throwback wine. Dark amber colour. Aromas of burnished apricot and marmalade, copper kettles. Aged botrytis flavours on the palate; not oxidised, but with aging honey/toast flavours, medium-body and a medium-length finish. ‘Medium-dry’ I guess, it’s pretty sweet but doesn’t cloy on the palate. In better shape than most of the Noble Ones from the same era. Drink soon, though, unless you like necrophiliac sweeties.
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NobleRottersSydney - Oz wines - 10 year night (Alio's, Surry Hills): {375ml, cork, 11%} Nearly as dark as the [95 Noble] Lehmann, but that colour difference is significant. This wine really over-delivered back in these early vintages – you’d never suspect this quality of wine judging by their recent releases. Again, lots of botrytis on the nose, and although the marmalade/apricot fruits have now become very coppery, there’s just enough acid to keep to from cloying.
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NobleRottersSydney - Old riesling night (Lucio's, Paddington): I seem to be writing tasting notes on this wine every four months… This one is a deep copper colour – almost brown, in fact. Lots of scorched caramel on the nose – it’s all secondary development here. A brassy / coppery palate – the acid is starting to go its own way now. Moderate length finish only. Idiosyncratic, increasingly wild, still quite drinkable, still developing but not for the better perhaps…!
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NobleRottersSydney - Tahbilk Shiraz vertical (Lucio's, Paddington): A deep yellow-orange colour, this has lots of honey and marmalade on the nose. Some acid holds the palate together initially, but despite the rich botrytis fruit flavours and sugar, the finish on this wine is getting quite short nowadays. Still a good drink, but time to open those bottles.
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NobleRottersSydney - Blends night (Lucio's, Paddington): Deep coppery brown. Dried apricots. The acid has softened right out, and the wine now has nowhere to go. Not quite coppery in flavour yet, but heading that way, this is quite decadent and seductive without being especially inspiring. Drink up.
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3/5/2012 - graemeg wrote:
NobleRottersSydney - Current Release Reds (Alio's, Surry Hills): [375ml, 11%, cork] {Kim} Here’s a throwback wine. Dark amber colour. Aromas of burnished apricot and marmalade, copper kettles. Aged botrytis flavours on the palate; not oxidised, but with aging honey/toast flavours, medium-body and a medium-length finish. ‘Medium-dry’ I guess, it’s pretty sweet but doesn’t cloy on the palate. In better shape than most of the Noble Ones from the same era. Drink soon, though, unless you like necrophiliac sweeties.
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6/4/2007 - graemeg wrote:
NobleRottersSydney - Oz wines - 10 year night (Alio's, Surry Hills): {375ml, cork, 11%} Nearly as dark as the [95 Noble] Lehmann, but that colour difference is significant. This wine really over-delivered back in these early vintages – you’d never suspect this quality of wine judging by their recent releases. Again, lots of botrytis on the nose, and although the marmalade/apricot fruits have now become very coppery, there’s just enough acid to keep to from cloying.
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3/7/2005 - graemeg wrote:
NobleRottersSydney - Old riesling night (Lucio's, Paddington): I seem to be writing tasting notes on this wine every four months… This one is a deep copper colour – almost brown, in fact. Lots of scorched caramel on the nose – it’s all secondary development here. A brassy / coppery palate – the acid is starting to go its own way now. Moderate length finish only. Idiosyncratic, increasingly wild, still quite drinkable, still developing but not for the better perhaps…!
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11/1/2004 - graemeg wrote:
NobleRottersSydney - Tahbilk Shiraz vertical (Lucio's, Paddington): A deep yellow-orange colour, this has lots of honey and marmalade on the nose. Some acid holds the palate together initially, but despite the rich botrytis fruit flavours and sugar, the finish on this wine is getting quite short nowadays. Still a good drink, but time to open those bottles.
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7/5/2004 - graemeg wrote:
NobleRottersSydney - Blends night (Lucio's, Paddington): Deep coppery brown. Dried apricots. The acid has softened right out, and the wine now has nowhere to go. Not quite coppery in flavour yet, but heading that way, this is quite decadent and seductive without being especially inspiring. Drink up.
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