Posts Tagged ‘Cabernet’

Tasting notes, mixed Australian wines


2010
07.21

2007 Paradigm Hill Wines L’ami Sage Pinot Noir – Mornington Peninsula, VIC

13.8% ABV.  Screwcap.  Vibrant ruby colour, clear and healthy looking.  Delicate rose, cherry blossom, cinnamon, clove, lifted orange oil aromas, gentle earthiness but mostly expressive of floral and fruit characters.  Good soft entry, refined tannin structure, supportive spice components, good acid/alcohol balance, delicate plum, cherry, currant and raspberry flavours, warming, hints of herbaceousness, savoury and unobtrusive oak assistance, refined along the entire palate with a delicate palate weight and lasting persistence.  95 pts.

2008 Derwent Estate Pinot Noir – Granton, TAS

13.5% ABV.  Screwcap.  Rich, deep purple hue with relatively dense rim for a Pinot.  Earthy, mouldy, grainy aromas are balanced by a deep and dark range of bright purple fruits (plums, cherries, blackberries).  Delicate oak to the nose, pleasant and lifted scents.  Fruit driven entry into the front palate, rich, creamy (malolactic influences), soft white pepper, silky tannin structure, moderate palate weight, pleasant toasty character on the finish which highlights the creamy – fruity flavours of the wine.  Full fruit and well developed oak resting.  Pleasantly warming with a long finish (the toasty flavours are the last to leave).  Refreshing and mysterious.  Very much a new world Pinot Noir, perfect for the contemporary Australian market.  I particularly enjoy this wine’s palate weight (not heavily fined) and I believe it will age incredibly well for the next 12 years +.  96 pts.

2007 Paradigm Hill Wines Col’s Block Shiraz – Mornington Peninsula, VIC

13.6% ABV.  Screwcap.  Clear and deep red hue to the rim.  Tarry, tobacco box, raspberry, black pepper, eucalypt aromas.  Clean nose – very straightforward but not offensive.  Gorgeous black spice on the sides, toasty and caramel-like (though not the sweet kind) there’s a lovely raspberry flavour backed by a small vanilla component, some herbaceousness (spinach?), rustic and masculine.  This is a great cool climate shiraz, a bit ‘old world’ which is welcome.  Moderately long finish, fantastic palate weight and a good acidity to balance the heavy fruit flavours.  Will definitely age until at 2025.  92 pts.

2007 Blue Poles Vineyard Allouran – Margaret River, WA

14.0% ABV.  Screwcap.  This wine is 66% Merlot, 33% Cabernet Franc.  Traditional Right Bank Bordeaux blend.  Very deep red hue, verging on black in density.  Attractive to look at.  Beautiful herbaceousness, hints towards green leaves, mentha, black pepper fragrances.  Deeply earthy and brooding.  Relatively heavy oak on the nose but opens up with a tiny bit of airing to strong plum aromas.  Some chickory – which I found unique.  Some chocolate scents.  Pleasant, bitter-sweet entry on the front palate (excellent fruit coverage).  Good palate weight, alcohol is well balanced by the acid, fruit and spice characters.  Chalky to silky tannin structure.  Typical fruit-cake melange of spices associated with Merlot, but it goes deeper – closer to stewed plums in cloves.  Aromatic and sensual.  Decent oak indicates that this wine will age well past 2020.  Excellent finish but this will improve with further aging too.  Delicious.  94 pts.

2008 Blue Poles Reserve Merlot - Margaret River, WA

14.0% ABV.  Screwcap.  Extremely deep red hue to the rim.  Tobacco, plum, cardamom, cinnamon and clove on the nose.  Some raspberry influence on aroma.  Strong nose but pleasant.  Definite hint of cocoa.  Lifted mixed berry aromas are nice.  Soft entry onto palate, very fine acidity, superb palate weight, lengthly, broad but not angular, chocolate, cherry, plum, minor raspberry and clove flavours.  Gorgeous tannin (chalky but leaning towards silky).  Exceptionally well made wine, fantastic length and very foward on the fruit.  Drink now but see fantastic results 10+ years.  96 pts.

Robert Channon Wine Dinner, Queensland


2010
07.19

Robert Channon recently held an exclusive wine dinner at Indooroopilly Golf Club.  The members only event was a huge success with over 70 guests, 4 courses and 4 matching wines.

It was clear the Verdelho was the real hit of the evening and this is where most of the event post-sales were made.

Here are some images from the night (excuse the quality – the camera wasn’t the best!)

Become a member of the Club here:  http://www.indooroopillygolf.com.au/welcome/index.mhtml

Match dark chocolate with wine


2010
05.08

Three wonderful things happened to me today.

1) I met with a most astounding wine grower from Margaret River – Mark Gifford of Blue Poles Vineyard and sampled their (equally astounding) wines;

2) I spent a divine, albeit short time with a special someone over coffee at the Hilton lounge; and,

3) While browsing in a boutique wine retailer, had the pleasure of recommending a wine to a young lady looking to impress a potential beau over dessert.

All three things somehow revolved around conversations of chocolate and wine.  So, I’m wanting to write about how to match wine to a chocolate dish.

Matching wine to food needs to be personal.  A match that I like, you might not like so much.  But there are some general rules that will keep you on the straight and narrow.

  • Firstly, before you head to your local retailer, please think Australian wine…!
  • The wine should be slightly sweeter than the chocolate
  • Avoid super-syrupy ports, tokays and muscats unless your chocolate is nice and bitter
  • Dark choc with higher than 55% cocoa should be matched with heavier reds and / or aromatic reds – think Cabernet Sauvignon or Zinfandel
  • Chocolate that’s lighter in cocoa solids better matches spicer and aromatic reds like Merlot, Pinot Noir and even port or Tokay, if the chocolate mix is really sweet (e.g. chocolate truffles)
  • Barossan Shiraz should be a no-go zone, unless you’re having it with fondue, or a chocolate-fruit dish
  • If your chocolate is very light in flavour, consider a blend with Cabernet Franc – very nice aromatic touch
  • Consider something a bit different – though dark chocolate best matches aromatic reds (to which I am a devoted consumer…!), a decent Riesling, Trebbiano, Brandy, Tempranillo and even Moscato can all make excellent matches…. especially if the chocolate is in cake form!  Yummo.

Chocolate for me is incredibly sensual – it was made to be enjoyed with the one you love.  Wine is exactly the same.  They could be considered close cousins, in that respect.  To ensure a winner, sneakily find out what kind of chocolate your loved one likes most, Google up a decent recipe that isn’t too hard to make and explains how to make the appropriate garnishes (like cake icings, or dustings for truffles etc), eat a small piece of the mixture or final product to determine how dense the chocolate is, then choose your wine based on the above.  If in doubt, hit up a soft Merlot from Margaret River…. heck, why not try Blue Poles? I know I will be.

And, in case of any doubt that chocolate is amazing………………..

“Chocolate causes certain endocrine glands to secrete hormones that affect your feelings and behavior by making you happy. Therefore, it counteracts depression, in turn reducing the stress of depression. Your stress-free life helps you maintain a youthful disposition, both physically and mentally. So, eat lots of chocolate!” quoted by Elaine Sherman.

Cabernet sauvignon and chocolate


2010
03.01

Yes, it’s a tried and true food/wine match.

Cabernet sauvignon from cool-warm climate regions oaked in French oak seem to match the best – avoiding the sweet overtones that normally come from extended American oak contact during maturation.

Try a beetroot and dark chocolate torte with a glass of 2005 Robert Channon Reserve Cabernet Sauvignon.  You will not be disappointed.  That is, unless you don’t like chocolate.  To which end, we can no longer be friends… I’m sorry.  That’s the way it is, ok.

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Tasting Note: 02 Raven’s Croft Cab Sauv


2009
12.07

An exceptional wine, I first tried this in 04 when it was still a baby.  In fact, it’s only just becoming an adolescent.

Appearance:  Gorgeous and intensely dark red in colour, solid nearly to the rim, a little sediment has dropped, but not a great deal.

Nose:  Exceptionally dry, crisp, linear, spicy and earthy.  Very restrictive fruit aromas of plum, cherry and mulberry, but these opened up after double decanting.  Still very tight.

Palate:  Excellent acid balance, broad and very ripe tannin structure, rather dry and spicy like its nose with hints of plum, cassis, mulberry, raspberry, black pepper, slightly toasted oak (so it feels).  Rather sublime on the front and back palates, but (like most Cabernent Sauvignon) it does want for something in the mid-palate.  Moderately long finish, this wine will age for a number of years yet, possibly 5-7 years.

92 points.

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TN:Bleasdale Shiraz Cab 04 Langhorne Creek SA


2009
11.09

The wine had been cellared in a Vintec wine cooler since purchase in 2006.

Appearance:  Very dark, deep red colour that verges on inky-red.  Solid in colour right to the rim, a small amount of sediment has released in the bottle since purchase.  When decanted, wine was clear with no obvious faults.

Nose:  Just above the glass an element of oak leaves a first impression.  More central toasty oak and spice characters sit against a very flat, semi-ripe aroma of blackberry, cherry and currants.  A minor vanillin aroma with some nutmeg, cinnamon and a slight sweet character at the end of the nose.  Not overly complex nose – even upon decanting, I had to look deep for these aromas.

Palate:  Initial entry was soft, mouthfilling and a moderate tannin structure is evident.  Cassis, raspberry and mentha characters, excellent alcohol / acid and fruit balance.  There is a nice toasty oak element to this wine, slightly creamy, closer to a traditional Bordeaux blend than a Langhorne Creek Shiraz Cabernet.  Nice bitterness balanced on the mid palate supported by the alcoholic backbone.  Again, not overly complex but there is evidence of black peppercorn, almond and a very subtle orange oil.  A moderately long finish that leaves a pleasant mouthfeel.

Conclusions: Impressively integrated tannin, especially considering the depth of colour of the wine.  A pleasant earthiness backs up the fruit characters but I would have liked to have seen more of the shiraz character that I’ve been seeing in Langhorne varietals since 2001.  It falls short of being an interesting wine, but it certainly has quaffing value and sits within a moderate price-range.  Drink now.

89 points.