𝑨𝒍𝒕𝒆𝒏𝒃𝒂𝒎𝒃𝒆𝒓𝒈𝒆𝒓 𝑹𝒐𝒕𝒆𝒏𝒃𝒆𝒓𝒈 𝑹𝒊𝒆𝒔𝒍𝒊𝒏𝒈 𝑲𝒂𝒃𝒊𝒏𝒆𝒕𝒕, 1983

In perfect shape, this Riesling blew my mind. It was alive, mature but still very young with lots of freshness.

The aromas were very expressive and ripe, offering notes of preserved lemon, ripe peach, syruped kumquat, wax, wet stones, old eraser and mild smoke (like the oldschool cap guns with smoke - a little matchstick-like). No extreme petrol.

On the palate, it was medium-bodied, off-dry, highly acidic but very rounded on the edges. Lemon wine gum, lemon zest, a hint of honeycomb (but not sweet), tangerine, ginger sweets and salt in the finish.

Such a pure wine! In love with these +30 years old Rieslings, where the marriage between sweetness and acidity is reaches a unique level.

• “Kabinett” is one of six designated German wine classifications and indicates the lightest style of German wines. The grapes are picked at normal harvest, typically in September when they have ripened, and shows an off-dry style, unless “Trocken” (dry) is mentioned on the label as well, which indicates a longer fermentation leading to less residual sugar content (a drier wine) and a bit higher alcohol.

Behind this label is a story of the great Staatsweingute (state wineries) of Germany, which are owned by the state and works like umbrella wineries, where smaller wineries finished their vinification. This label refers to the old state winery Niederhausen-Schlossböckelheim, founded in 1901, but by the A.P. Nr. on the label (1 750 053/10/84), the 750 refers to the bottler/the specific winemaker, which is Gut Hermannsberg.

Since 2010, the winery has worked under the official name of Gut Hermannsberg. They are also founding members of VDP.

 ⭐️93+/100⭐️ 𝑨𝒍𝒕𝒆𝒏𝒃𝒂𝒎𝒃𝒆𝒓𝒈𝒆𝒓 𝑹𝒐𝒕𝒆𝒏𝒃𝒆𝒓𝒈 𝑹𝒊𝒆𝒔𝒍𝒊𝒏𝒈 𝑲𝒂𝒃𝒊𝒏𝒆𝒕𝒕, 1983

“𝑷𝒖𝒍𝒊𝒏” 𝑪𝒐𝒍𝒍𝒊𝒏𝒆 𝑺𝒂𝒗𝒐𝒏𝒆𝒔𝒊 𝑹𝒐𝒔𝒔𝒐, 2015

🍇 70% Granaccia / 20% Syrah / 10% Barbera

Nice dark and muddy look - beautiful color. The bouquet is very dark and spicy, offering blackberry, blackcurrant leaves, black olive, sweet liquorice, tar, smoky game meat, black pepper and wood. Some Mediterranean herbs and a funny hint of tonka bean.

The palate is rich and full with medium acidity and easy going tannins, offering blackcurrant, baked plums, charcoal, vanilla, black pepper and dill in the finish.

The alcohol is definitely present on the palate, but it’s well integrated.

• Fermented in steel tanks (10 days maceration and three daily pump-over)

• Aged 13 months in 2nd and 3rd use barrique followed by 11 months in the bottle

• The variety of Granaccia is a local variant of Alicante, that’s very close to Grenache (Alicante is an old cross between Grenache and Petit Bouschet)

• In local dialect, "Pulin" means "last born," as this wine is aged longer than any other Bruna wine

Bruna, established in the 1960s, is located in the village of Ranzo Borgo (not far from Imperia and Savona) in the beautiful mountains of western Liguria with the famous terraced vineyards.

They work organically in their 7,5 ha vineyards and use only a tiny amount of sulfites when needed.

Colline Savonesi wines, like this Pulin, tend to lie at altitudes between 400 and 700 meters. All local varieties are allowed in the blend in any proportion - most often with Granaccia as the lead singer.

 ⭐️88/100⭐️ “𝑷𝒖𝒍𝒊𝒏” 𝑪𝒐𝒍𝒍𝒊𝒏𝒆 𝑺𝒂𝒗𝒐𝒏𝒆𝒔𝒊 𝑹𝒐𝒔𝒔𝒐, 2015 📍Ranzo Borgo

“𝑰𝒍 𝑭𝒂𝒗𝒐𝒕” 𝑳𝒂𝒏𝒈𝒉𝒆 𝑵𝒆𝒃𝒃𝒊𝒐𝒍𝒐, 2005

📍Monforte d’Alba, Barolo, Piemonte, Italy🇮🇹

Beautiful color with a fine orange rim that doesn’t seem too oxidized.

The bouquet started offering notes of port, brown apple and prunes, but after a bit of air it blew off and revealed quite a youthful and fresh Nebbiolo for its age. Strawberry (fresh and candied), dried sweet cherry, pressed flowers, orange peel, tar, thyme, mint, charcuterie and rusty metal followed on the nose. The oak is clear too.

The palate was medium(+)-bodied with well integrated tannins and a vibrant acidity. Cherry, cranberry, raw liquorice, dark chocolate, cloves, spicy vanilla and mint. A taste of chalk and iron in the finish.

• “Il Favot” means “the favorite”

• Grapes from different small (and younger) parcels at Bussia

• Fermented in steel tanks (8 days skin contact - brings a deep color but lower tannic level) with indigenous yeast

• Aged a few months in steel tanks followed by some months in barrique

• No clarifying and filtration before bottling

An estate of the elite in the Barolo area. The history dates back to 1969, when Aldo left him and his brothers (Giacomo Conterno) wine business to start his own adventure with more modern philosophies, following Angelo Gaja, meaning shorter maceration and some barrique next to the large Slavonian barrels.

Aldo Conterno passed away in 2012, leaving the winery to his three sons, France, Giacomo and Stefano, who were all working with their father during his last yeast.

They work organically without certification, farms 25 ha with very low yields - a total of 80.000 bottles pr. year.

 ⭐️90/100⭐️ “𝑰𝒍 𝑭𝒂𝒗𝒐𝒕” 𝑳𝒂𝒏𝒈𝒉𝒆 𝑵𝒆𝒃𝒃𝒊𝒐𝒍𝒐, 2005 📍Monforte d’Alba

A little comparison between two French varieties made by Mitchelton Estate Wines.

I had a side by side tasting with some friends and the jury was split 50/50 in which they liked better. All agreed both are very good for the price and $50 for both, it is was a great little comparison between two varieties.

The Marsanne was fresh and perfect for that upcoming spring lunch.

While the Roussanne gave a little more power and felt like an older traditional balance of flavours. I think the Marsanne will age for many years and only get better.

I personally liked the Roussanne better, but that was only by the slimmest of margins…simple…

 for the opportunity to taste and review these beautiful wines.

 Mitchelton Estate Wines A little comparison between two

A blend of Savagnin Chardonnay creates this truely different and exciting wine. Strap yourself in and enjoy the ride.

It’s a multiple vintage blend of Savagnin from 2019 and Chardonnay from 2020. With no filtration and no sulphites you get a wine that has plenty of character. Apples and lemon for days…simple…

 Scintilla Wines MV Ə'LEKTRIK Rating: B Price: $36

📍Sant’Angelo in Colle, Montalcino, Toscana, Italy🇮🇹

Very old school Brunello with a bouquet slowly opening up revealing well matured notes of baked red fruits (a bit aged tawny-like), dark cherry, old leather, cinnamon, anise, dried herbs, sweet tobacco and old coffee grounds. It’s quite dusty as well and has some iron and blood-like scents coming through.

On the palate, it’s medium(+)-bodied with powdery tannins and medium acidity. Notes of dark cherry, prunes, baked tomato, cloves, oak, dark chocolate and rosemary/thyme-like herbs. The finish is long and balsamic, and the alcohol is (maybe a bit too) present. Not as floral as expected.

• Grapes are hand-harvested from the winery’s oldest vineyards (150-450 meters altitude)

• Fermented in steel tanks with indigenous yeasts

• Aged in big French oak barrels (30-50 hectoliters) for 3 years

An iconic winery in Toscana, still owned by the Francheschi-family since the establishment in 1890.

They own 600 ha of land, of which 125 are vines and 70 are olive trees, in the area next to the village of San’tAngelo in Colle, which is known as being one of the best terroirs in the Brunello di Montalcino-area.

Il Poggione is a winery with great quality, that delivers pretty much in all vintages. And the prices are not bad…

 ⭐️90/100⭐️ Tenuta Il Poggione Brunello di Montalcino, 2012

𝑫𝒆𝒓𝒕𝒉𝒐𝒏𝒂 𝑪𝒐𝒍𝒍𝒊 𝑻𝒐𝒓𝒕𝒐𝒏𝒆𝒔𝒊, 2018

📍Castiglione Falletto, Barolo, Piemonte, Italy🇮🇹

First time tasting a Derthona. Lovely wine offering aromas of kiwi, quince, melon rind, raw white mushrooms, marzipan, chamomile  and mild petrol, resin and beeswax. There’s a mild scent of white flowers and a nice mineral touch of wet sea stones.

The wine is dry, medium-bodied and has a refreshing acidity on the palate. It brings notes of fresh pear, green gooseberry, kiwi, tangerine, ginger, stones from peach and cherry and green bitter salad.

* Grapes are harvested from vineyards located around the town of Monleale in Colli Tortonesi DOC.

* Fermentation takes place in steel tanks, ceramic containers and wooden casks.

* Aged 10 months in steel tanks, ceramic containers and wooden barrels on the lees - frequent batonnage.

The area of Colli Tortonesi DOC (eastern Piemonte) is most famous for wines based on Barbera, but the ancient, and almost extinct, variety of Timorasso is gaining a lot of attention these years. A real cult variety for those who know it.

Wines labeled as "Derthona", which is the traditional name (in the local dialect) for the town of Tortona, after which the Colli Tortonesi DOC is named, are always made by 95-100% Timorasso.

Walter Massa might be the main figure when it comes to the rise of Timorasso, but for sure giants from Barolo (like Vietti, La Spinetta and Borgogno) are helping to spread the “news” with their recently achieved vines.

 ⭐️90/100⭐️ 𝑫𝒆𝒓𝒕𝒉𝒐𝒏𝒂 𝑪𝒐𝒍𝒍𝒊 𝑻𝒐𝒓𝒕𝒐𝒏𝒆𝒔𝒊, 2018 📍Castiglione

𝑬𝒏𝒌𝒊𝒓𝒄𝒉𝒆𝒓 𝑬𝒍𝒍𝒆𝒓𝒈𝒓𝒖𝒃 “𝑹𝒆𝒔𝒆𝒓𝒗𝒆” 𝑻𝒓𝒐𝒄𝒌𝒆𝒏, 2018

📍Traben-Trarbach, Mosel, Germany🇩🇪

The wine was decanted a few hours before first test.

Very dark and golden color - probably from the late harvested grapes and the tiny maceration.

The aromas are powerful and delicate, offering ripe pear, lemon peel, beeswax, baked lemon, mild petrol, old eraser, dark honey, lemon wine gum, wet and smoky stones and lees.

On the palate, the wine is rich and creamy (not heavy) with a sick acidity to balance the body. Ripe pomelo, nectarine, lemon peel, a mild green bitterness, lemon verbena, honey (without being sweet) and white wine gum. Very fine minerality, lots of salt and a hint of salmiak in the finish.

• Hand-harvested from the famous and steep Enkircher Ellergrub vineyard

• Naturally fermented in 8-year-old barrique

This is the first Ellergrub “Reserve” wine from Weiser-Künstler, and probably the last for a long time, since it was kind of a (happy) accident. In the very hot vintage of 2018, Konstantin Weiser and Alexandra Künstler were waiting and waiting for the humidity causing the botrytis - but it never came. The vines were actually ment to be used for an Ellergrub Auslese, but instead, the overripe and very sweet grapes (still in perfect condition) resulted in a dry Riesling Reserve with high alcohol for its kind.

Konstantin and Alexandra started the winery in 2005, and quickly they were on the lips of the biggest international wine personalities. They farm a little morethan 4 ha of Riesling, all biodynamic and with a low amount of sulfur.

 ⭐️91/100⭐️ 𝑬𝒏𝒌𝒊𝒓𝒄𝒉𝒆𝒓 𝑬𝒍𝒍𝒆𝒓𝒈𝒓𝒖𝒃 “𝑹𝒆𝒔𝒆𝒓𝒗𝒆” 𝑻𝒓𝒐𝒄𝒌𝒆𝒏, 2018

Vine Vale Grenache, one of the Juniors in the Yalumba line-up but don’t let that put you off for a second. Sweet aromas of fresh wild strawberries, cherries, cola-like botanicals. Thirst-quenchingly moreish, light-medium bodied, on the palate with the red berry fruit profile blending with whole bunch savouriness effortlessly. This will disappear very quickly!

 Vine Vale Grenache, one of the Juniors in the Yalumba

Ever found a wine you’d forgotten about?! -

I’ve dug up a gem during a late night cellar tidy up! Langmeil Freedom Shiraz 2010, made from the oldest Shiraz vines in the world that’re a mere 176 years young. -

 Ever found a wine you’d forgotten about?! - I’ve dug up a

Hard to beat a cheeky trip to Magill Estate when you’re in town. Bin 150, it's a pretty classy drop. ⠀

 Hard to beat a cheeky trip to Magill Estate when you’re in

That feeling when you definitely shouldn’t, but you do. My excuse, you don’t see these very often! Straight to the cellar! ⠀

 That feeling when you definitely shouldn’t, but you do. My

​⁠Now this is how you wrap up a Monday! Paradise IV, one of my favourite, semi-unknown, producers out there making seriously good wines. I heard the vineyard had been sold, if anyone knows let me know!⁠

The wine, Chaumont 2014 Bordeaux blend. Matured in barrels from Sirugue Cooperage, Nuits St George, has a stunning nose. Blackcurrant, cedar and leather, all underpinned with lovely subtle vanilla notes. ⁠It's complex on the palate. medium bodied at best with fine grained tannins and balanced acidity. The fruit, beginning to fade as the tertiary character comes to the fore, is still showing black fruits, hints of blue as it opens. It definitely needs a few hours in a decanter to fully express itself, once open it's a decent, classy drop. For my taste it's at the limit of its aging potential which is bloody great because I now have guilt free drinking ahead! Well worth trying, and I've heard the Dardel and Chardonnay are exceptional as well!⁠

 ​⁠Now this is how you wrap up a Monday! Paradise IV, one of

Here’s a bit of vertical love for your Thursday evening. If you could pick a vintage, which one would it be? 🍷 ​

 Here’s a bit of vertical love for your Thursday evening. If

Rob Dolan has gone into stealth mode with the launch of his new Signature Series and they look stunning!

Looking beyond the aesthetics, these wines are the result of 35 years of winemaking knowledge, made in tiny quantities and only in exceptional years. The perfect trifecta by all accounts! These are an exciting prospect and I can’t wait to taste them!

 Rob Dolan has gone into stealth mode with the launch of his

Treated myself to a cracking Adelaide Hills Chardonnay from Sanglier. Three different vineyards, Woodside, Lenswood and Piccadilly,  with an average age of 35 years combined produce a zingy, fresh, mineral bomb of a Chardy. Funky, flinty, full of stone-fruit flavor and impressive length. It’s bloody good! -

 Treated myself to a cracking Adelaide Hills Chardonnay from

Hmm, considering a Grenache in the middle of Winter? Well, if you find yourself in one of those "I fancy a Grenache" moods then do yourself a favour and grab few of these cheeky little Barossa beauts from

. This is a cracking example of a varietal that's having somewhat of a rebirth! What was once destined for fortified alone is now highly prized and rightly so! ⁠

Did you know, the Barossa is home to the oldest productive Grenache vines in the world? What an incredible part of the world!⁠

 Hmm, considering a Grenache in the middle of Winter? Well

It turns out Pikes, synonymous with stunning Clare Valley Riesling, are also pretty adept at the odd red too… who’d of thought it?! The Dogwalk is a savoury, earthy Clare Valley cabernet with a touch of mint leaf and spice in amongst the mulberries and blackcurrants. Tannins, soft and gentle, are present but nicely balanced. Everything’s in the right place to pop, pour and enjoy, no messing about and it’s all the better for it.

 It turns out Pikes, synonymous with stunning Clare Valley

We're truly spoilt for choice when it comes to shiraz in Australia. Dare I say it... best place for it?!? ⠀

Either way, I'm loving the Shiraz now the colder months are coming in!⠀

 We're truly spoilt for choice when it comes to shiraz in

​Wine on a school night? Absolutely, and this cheeky little number from

 is just the drop. Made from old vines, 58 years young, planted in the Barossa this Grenache is delicious. That’s honestly the best word. Lifted red berries, raspberry liquorice, slight bunchy characters on the nose. Balanced, springy, exciting on the palate. Strawberry lollies and Allen’s Frogs with savoury edges, zingy acidity and soft subtle tannins. It’s a bloody good drop, bit of a bargain really, great work!⁠

 ​Wine on a school night? Absolutely, and this cheeky little

Kicking off Saturday eve with this cheeky little Ebenezer

. The nose is packed with sweet strawberries, raspberry liquorice, a raft of red frogs and Turkish delight. Light bodied, sweet red fruits, and  pomegranate across the palate. Very easy to drink, too easy perhaps! -

 Kicking off Saturday eve with this cheeky little Ebenezer

​​Tiptoeing my way into the revered world of red Burgundy and Domaine Dujac. This Dujac Fils et Père, Nuits St. Georges “Les Damodes” ​2016, one of the négociant range, is treated much the same way as the Domaine wines just with younger vines. There are suggested likenesses to “Vosne” spices with this wine.  Light, long and elegant. It's off to the cellar for a few more years sleep before its debut. ⠀

 ​​Tiptoeing my way into the revered world of red Burgundy

Les Amis 2015, arguably my favorite from the

It’s a complex beast. Don’t let the medium pale colour deceive you. Five spice, cherry bake, rose petals with a mystifying savoury edge. It’s a ripper. To taste, oh to taste. Berries. Red. Cherry Bakewell tart goodness with a solid pinch of fine emery board tannin to round it all off. It’s a stunner, quite possibly the best Barossa Grenache I’ve tried. 🍷

 Les Amis 2015, arguably my favorite from the

 delivered a few weeks back and all I can say is, why has it taken this long to find them?!

The Rosé comes from 47 year old, Goblet Grenache vines, in Blewitt Springs Mclaren Vale. Light and zippy with crunch and dryness. Roses and strawberries, nice acidity and fine tannin. Love it, would definitely buy again. -

A Light Dry Red, 70% whole bunch, which is a 50/50 blend of Adelaide Hills Pinot Noir & Clare Valley Shiraz that’s so tasty and satisfying I barely put the glass down. It has a lot going on, quite deceiving really. A spectrum of red fruit lovelies coupled with herbal edges. All in at 12.7% ABV, bit of a gem really.

 Two down, two left of the @sanglierwines  delivered a few

My recent poll had the Rockford as preferred (54%) in this ​old school vs new school battle. Surprised? I was. What do you think of these beauties? -

For me, I'm team Standish. No doubt the Rockford is a classy drop, and 14 was an incredible vintage for the basket Press, but... that Lamella is in a class of it's own. I've said it before about Standish Wines, you could spent a lot more and get a lot less. Get them while you can! -

 My recent poll had the Rockford as preferred (54%) in this

​​Stocking up for winter is so much fun! Yarra Valley goodness courtesy of

. Two of my go to wines for price and quality. Next on the list, Standish and Giaconda new releases! What's on your list?⠀

 ​​Stocking up for winter is so much fun! Yarra Valley

Now, I’m no Oliver Twist, but… “Please, sir, I want some more”. This Sanglier Wines Grenache Shiraz Tannat is fresh, vibrant, and beautifully reductive. A gem of a wine that delivers bundles of fruit depth, savoury pepper notes and a smoky wildness that’s elegantly clean in a rugged kind of way. What a find. I wouldn’t hesitate to get this again!

 Now, I’m no Oliver Twist, but… “Please, sir, I want some

Rumour has it this Rockford Basket Press 2010 is one of the best the iconic winery has produced since the first release in 1984. So, this little gem's coming home with me. You can never have enough Shiraz... right?⁠

​Made from grapes sourced from 60 to 140-year-old dry-grown vineyards (most from independent growers) across a range of Barossa soils, altitudes and micro-climates, the wine represents a rare and important post-colonial Australian aesthetic. The fruit is hand picked then vinified using classic Barossa techniques including a 19th-century wooden Bagshaw crusher, open fermentation and basket pressing. Matured primarily in seasoned 300-litre French and American oak hogsheads and 2500-litre vats for two years resulting in wines that are classic, age worthy, examples of Barossa Shiraz. ⁠

 Rumour has it this Rockford Basket Press 2010 is one of the

​⁠How about this for dinner? ​It's not everyday you walk into a bottle shop and find this on the shelf... makes me think, what does this taste like? Was 1995 even a good year for Petrus?⁠

So many questions. But for now I'll just place it back on the shelf, very very carefully!⁠

 ​⁠How about this for dinner? ​It's not everyday you walk

When I'm in the heart of the Barossa I love a cheeky trip to Rockford. The 15 Basket Press Shiraz, classic Barossan Shiraz, has a tough time living up to the fantastic 14 as expected. That being said... it's a classic and puts a big smile on your face. What do you think is the best Basket Press vintage? ⁠🤔

 When I'm in the heart of the Barossa I love a cheeky trip

The Eddies Old Vine Shiraz, Barossan gold if you ask me. Planted in 1912, ​1951 and 1975 the average age of the vines that make their way into this bottle is 70, unbelievable really. ⁠

It might just be, along with the Mewstone Pinot Noir, my favourite find so far this year. Beautifully aromatic. The glass barely able to contain the aromas. Rich, lush, exotic on the palate. Xmas cake fruit, sweet and savoury spice complexity ever evolving in the glass. Don't get me started on the length, insane. God bless those old vines! Simply put, it's bloody good!⁠

 The Eddies Old Vine Shiraz, Barossan gold if you ask me

There's one word that springs to mind every time I have an

 wine and that's consistency. This, the Max's Shiraz 2015, follows the famous house style to a tee. ​A red and dark fruit medley wrapped in oak and fine powdery tannins. It's solid and predictable, can't complain with that!⁠