Lunch with the wine ark boys (McLeay Street Bistro, Potts Point): Cream, butter, a touch of sweet spice, with time a little wood glue, savoury underpin, not much fruit, touch of blood and a very slight herbaceous underpin. Feels slightly adjusted acidity here, lends a certain crispness to the palate, plenty of textured grip is slightly coarse, it's a bit tired and flat for me. Meh
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No formal notes taken, however this is still holding together nicely, all red fruits with a slight herbal twist, light to medium bodied and elegant. There's not really that much in the way of tertiary development (seems frozen under screw cap), but has survived ok for a 17 year old Australian pinot noir.
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Mort du Canard (Dave's place, Banksia): A little funky farmyard over slight red berry fruit, biscuit and toast and a little sweet spice. Juicy and slight tart red berry tending currant, slightly gritty tannins. Hmm.
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7/2/2023 - chatters wrote:
Lunch with the wine ark boys (McLeay Street Bistro, Potts Point): Cream, butter, a touch of sweet spice, with time a little wood glue, savoury underpin, not much fruit, touch of blood and a very slight herbaceous underpin. Feels slightly adjusted acidity here, lends a certain crispness to the palate, plenty of textured grip is slightly coarse, it's a bit tired and flat for me. Meh
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4/18/2023 - lightning wrote: 91 Points
No formal notes taken, however this is still holding together nicely, all red fruits with a slight herbal twist, light to medium bodied and elegant. There's not really that much in the way of tertiary development (seems frozen under screw cap), but has survived ok for a 17 year old Australian pinot noir.
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3/25/2022 - B-Rough Likes this wine:
Quite full bodied and oaked
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9/25/2017 - chatters wrote:
Mort du Canard (Dave's place, Banksia): A little funky farmyard over slight red berry fruit, biscuit and toast and a little sweet spice. Juicy and slight tart red berry tending currant, slightly gritty tannins. Hmm.
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2/18/2017 - chatters wrote:
Estella's 50th Birthday (Ben and Estella's place, Parramatta): wild ferment, slight unripe strawberries, subtle. Pleasant.
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