Fonterutoli ’07

21 Friday Oct 2011

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A Chianti Classico that I enjoyed a lot.  Not expensive, with typical Sangiovese (90% of the blend) character- this is my kind of Italian wine.  Sure, the Super Tuscans are challenging the traditional boys, but deep down, the Italians have something special with this grape.  Remeber my thoughts on the Sapnish with their indigenous grape, same applies here.  When you have something unique and good, go with it.  I had to look up what the big boys said about this one, and agree completely.  The average form the heavy hitters was 91, completely agree and add my 4.5 stars to it.  (I drank this one mid-summer and can’t recollect my exact details)fonterutoli chianti

Coelho ’08

21 Friday Oct 2011

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If you read my previous post on the Oriel Chardonnay, you will remember that the folks were over for dinner.  This was the other white I served that glorious summer night.  This one is more my style, but got mixed reviews from Mum and Dad.  I like Pinot Gris, especially in the heat of summer.  It’s cool, crisp, clear and light.  I would consider it almost the polar opposite of Chardonnay.  Citrus, acidity and a good balance make this style of wine my choice for the heat.  They call it Novocao, from the winery in Amity, part of the famous Willamette Valley.  The region is coming up with some really good stuff, yet this is the first Pinot Gris I have had from there.  I am going to rate it lower than the Chard, even though I enjoyed it more simply because I cannot rate on personal choice, only the quality in general.  3 stars, and 84 points.  If you find it cheap, get it- great for every day summer quafffffing!

coelho pinot gris

Oriel “Dylan” ’06

21 Friday Oct 2011

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Not a huge white wino, the occasional chardonnay hits me just right.  It was the summer and the folks were around for dinner.  They like the white, (mum is not so keen on Chardonnay though).  I can’t remember what was on the grill that night, but I do remember the reaction to this wine.  2006 Russian River Chardonnay best described as smooth, balanced, fruity, yet not over-oaked.  Too many wineries insist on slapping the wood to everything they get their hands on, producing the same old buttery junk as the next guy.  Oriel, having good fruit, have made a very good QPR wine here, good thing I got a dozen!  I would think of it as a 3.5 star white, and if I could guess, the boys in the know would shoot it an 86 point rating.  I asked mum what she thought before telling her it was a Chard, she said “Yummy”.  Kudos to Oriel.oriel chardonnay

That damn cork

19 Wednesday Oct 2011

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Don’t you hate when this happens?

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So do I. But, with a little help from my Vinturi, all is well. It’s actually designed to aerate young wines, kinda faux age them, or help decant older wines while filtering the junk. The screen helped clear the debris from the bottle as I decanted into another bottle. The little holes on the side of it allow for air to mix with the nectar, making a weird slurping sound as it goes down. Saved the day!

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Coronas ’07

16 Sunday Oct 2011

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Spanish wine is alluring, tasty and good for you (at least they tell me it’s good for you).  The Spaniards do Tempranillo, and they do it well.  Considered the noble grape of the region and the main varietal in Rioja, it is full bodied, big boy stuff that can be made to last for a long, long time.  Many wine types are just bleh, but Tempranillo grabs me for its interesting and unique taste.  In Portugal it is called Tinto Roriz and is blended to make Port (ever heard of it?).

Not a reserve wine, it retails for about $10, and is worth every penny.  Fruity, enjoyable and rather fresh, it would serve well on a week day with basic meat and potato dinners.  You could try cellaring a bottle or two and watch it mature.  On my everyday scale- a 4 star effort worthy of 85 professional points (If I were a pro, which I’m not)

Les Douze ’08

16 Sunday Oct 2011

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Here’s an interesting one for you….  In the south of France, vignerons compete to be included in the blend for that year’s offering of Les Douze (translated into the twelve).  These 12 wines are blended from Syrah, Carignan and Grenache, all Rhone varietals.  Every year the wine changes as the entries are evaluated and blended, producing an eclectic mix from year to year.  I had high hopes for this wine, and was not disappointed, even though I drank it way too young.  The dryness was a little overpowering, but promises to keep the wine healthy as it ages and develops.  A very interesting concept of putting the best wines forward and compiling a unique wine every year.  The co-op claims a full bodied effort that offers spice, can’t disagree there.  Forward thinkers like these guys are on the front running of giving the boys up north a lesson in quality versus price.  When the hype of Bordeaux dies down, they will be left holding the bag while these kinds of wine makers will have stolen the hearts and wallets of the sensible everyday wine drinker.  Well done you lot!  5 stars and an enviable 90 pointer from the novice over here.

Wolf Blass President’s Selection ’08

16 Sunday Oct 2011

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Not my pick, but will drink this one again.  The name implies the equivalent of reserve status, not so sure about that, but tasty.  I’ve had some damn good Shiraz in my time, and then I have had some real crap; this one fits right in the middle.  Quaffable, easy going, fruity and not too dry.  Australians like Shiraz, they like making it, they like drinking it and they like bragging about it (ala Grange and Henschke).  This one fits right in to a “Barbie”, something cheap and cheerful that will get you by and not break the back.  Not complex, yet compeling, with some stuffing to last another 3 years.  IMHO a 3.5 star effort with a potential of 85 points, in case you wonder.  Not bad for the dough tho.

Gracia de Chile ’10

16 Sunday Oct 2011

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I just realized that I had better get some wines on here pronto or risk losing the mental tasting notes.  There are wines of yore that I can never forget, true icons in my opinion, and then there are the every day quaffers.  These are the ones that slip the bounds of long term memory.  So, I am on a roll here and want to talk about a really good, serviceable everyday wine from Chile.  Made from Cabernet Sauvignon and Carmenere, this was labelled a Reserve wine.  The tannins in Cab Sav are usually quite present, but when blended with Carmenere, a smoothing action happens.  Carmenere is a very fruity wine, and delightful on it’s own.  What it adds to the blend is quite remarkable here.  Grown mainly in Chile, it originated in France and was one of the six Noble grapes used in Bordeaux blending.  In it’s pure form, the wine is meant to be drunk young as it lacks the tannins of it’s big brother, Cab Sav.  Once again, a very high QPR offering here, and warranting 4 stars, perhaps 88 points if I were getting paid to rate wines (which I am not, yet).  Will drink this one again soon, GOOD VALUE

Tuatara Bay ’09

16 Sunday Oct 2011

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A delightful Pinot Noir from the Marlborough region in New Zealand.  The Kiwi’s are on the hunt to produce world-class wines and have given Sauvignon Blanc a real boost.  Their next major foray in the varietal wars is Pinot Noir.  This example, whilst moderately priced, ensures good QPR (Quality Price Ratio).  Unfortunately, it was drunk after some heftier wines and did not show as well as it could have.  It retains typical Pinot charachter and is very smooth.  The word sublime comes to mind, but that’s pushing it.  The tannins are very shadowy and in the background, just what you want from PN, but are there to help the wine age.  I would give it another 3-4 years and enjoy it with lighter fare, perhaps roast chicken, or ham.  My opinion, 3.5 stars and a respectable 86 points, if I were a judge.looks like a troll bead!

Haut Faugeres ’04

16 Sunday Oct 2011

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It’s never a good start when the cork breaks in half. Nor is it good when the wind has no nose. Did I mention the overpowering acidity on the initial attack? Or the lack of fruit? The tannins are here though….. Not an impressive wine for the extra cash I just parted with. 2 stars and a crappy 83 rating, if I were a pro.

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