Non vintage Bundaleer Sparkling Shiraz

Non vintage Bundaleer Sparkling Shiraz

Where have you been all my Christmas? I made the decision to try sparkling reds this year and was thoroughly disappointed until now.

Beautiful creamy nose, a drop of sangria fruitiness (mostly orange?) and a delicious chocolate strawberry finish.

Best sparkling Shiraz ever!

85 points

2008 Grove Estate Chardonnay

2008 Grove Estate Chardonnay

Hilltops Region, NSW

$15

A few years in the bottle has allowed this chardy to mature and grow some muscle tone. Hit of ripe stone fruit through the nose. Peach, pear and strong apricot, smells a lot sweeter than it is. The oak gives a good balance to the fruit together with sensible acidity.

More careful oak on the tongue. Dead centre between sweet and dry makes it a great all-round food wine. Pieces of pineapple, apricot, peach and a twist of lime to balance the sweetness.

Nice introduction to grown up Chardonnay.

75 points

2008 Tokar Estate Shiraz

2008 Tokar Estate Shiraz
$25
Yarra Valley

Delicious delicious nose! Creamy strawberries and raspberries dominate. A spoonful of blueberries, and some persistence will reveal a rich earthy undertone (Composting leaves). It is barely there so don't let that put you off.

This Shiraz feels delicious!? Lots of spiced fruit. Big spicy mcspice. The creaminess is a great opener but the black pepper and cloves go crazy in the middle. It hangs around for a while and eventually softens to a modest raspberry tang.

Very big spicy Shiraz with a perfect Yarra Valley nose.

78 points

2002 Peter Lehmann Light Pass Cabernet Sauvignon

2002 Peter Lehmann Light Pass Cabernet Sauvignon

So... Why have I not written about this wine?  I don't really know what to say.  This was the first bottle of wine I tasted that blew my mind.  Friends of mine brought it over for a roast dinner and all I can think of what magic has gone into that.

Was it the vintage?

Was it the sub region?

Was is the grape?

This wine triggered my passion to learn about wine, to search for the ultimate drop.

This wine is currently my benchmark for perfection.

100 points.

Brisbane Good Food and Wine Show 2011

My favourites from the Brisbane Good Food and Wine Show 2011

2009 Ravens Croft Chardonnay

2008 d'Arenberg The Love Grass Shiraz

2008 d'Arenberg The Coppermine Road Cabernet Sauvignon

2008 d'Arenberg The Dead Arm Shiraz

2009 Wirra Wirra RSW Shiraz

2009 Wirra Wirra the Angelus Cabernet Sauvignon

2010 Wirra Wirra Woodhence Shiraz

2010 Golden Grove Tempranillo

2009 Symphony Hill Shiraz Viognier

2008 Symphony Hill Reserve Shiraz

2008 Thorn Clarke William Randell Shiraz

2008 Domain Day one serious sangiovese

2008 Peter Lehmann Mentor Cabernet Sauvignon

2009 Peter Lehmann 1885 VSV Shiraz

Peter Lehmann Black Queen Sparkling Shiraz

2006 Campofiorin Masi

2006 Campofiorin Masi

Verona Italy

$60

This style of winemaking is referred to as appassimento which includes semi drying and the double fermenting. This produces a very intense and full bodied drop.

Despite the dried grape addition, the wine remains seriously dry but different to a chianti is the depth of character and flavours that cling to your cheeks.

Mostly dark red hue and feels very heavy in the glass. The nose has hazzle nuts, dried raspberries, delicate dusting of dried herbs and a light orange peel. All working together for a very classy drop.

This is really an elegant food wine. We opened this bottle with a Jamie Oliver 30 min Ragu recipe. Perfect.

As mentioned earlier, quite dry with the fruit sitting further back in a polite reserved manor. A mouthful of Ragu and a little wine brings out some big raisins, dusting of white pepper, some roasted capsicum as well as paprika.

Great experience for a special occasion.

84 points

2003 Merricks Estate Cabernet Sauvignon

2003 Merricks Estate Cabernet Sauvignon

Mornington Peninsula, VIC

$11.50/glass

$30 bottle retail

Remember when you were a child eating a bag of jelly beans? Red strawberry, white vanilla, green lime... No one wanted the black ones except dad. Why is that? I could always count on my dad to finish most things I didn't like, mostly licorice flavored things and spicy things, and generally anything that tasted like coffee, how things change.

As I sit in Gills Diner in Melbourne after a long hard day at work, I sip this wine and realize I have developed Dad tastes. I'm not convinced that I understand the flavors or even enjoy them, but mostly I feel like I snuck a sip from dad's cup.

Very dark, rich red, there is some bottle age and this is starting to show through the colour.

Tar, tobacco, built with strength and complexity, and a wink which says "i can still beat you in an arm wrestle" so much like my dad. It's thick and feels sticky like chewing those black jelly beans. Served with the beef cheeks, there is nothing better.

Licorice and cassis finish with a dusting of dried oregano.

If you "get it"...

79 points