With Festivale done, it's time to take stock of the wines we presented there.
2009 Pinot Noir is down to its last handful of cases. We will put this one away to allow age development and for use in some planned guided tastings and food matching events.
2010 Pinot Noir is plentiful and going strong! Still youthful, but developing nicely with being allowed to breathe, this wine has fruit like the 2009, but also Pinot's amazing funky/earthy characters. Comments such as savoury, mushroom and forest floor were tossed about by the crowd. It is youth still, but has a lot more going on than the 2009 did.
2011 Chardonnay - wild yeast batch. We had a small batch of chardonnay that came to Festivale with us as a bit of a one off. Its mild oak, savoury and leesy characters were nicely balanced by fresh citrus. This was a hit with people who don't normally enjoy a chardonnay. I have only 3 cases of this wine left.
Very soon, our standard 2011 Chardonnay will be available. It is a close cousin to the above wine, so stay tuned for further news of it!
cheers!
Showing posts with label wine report. Show all posts
Showing posts with label wine report. Show all posts
Thursday, February 23, 2012
Monday, August 22, 2011
One Bunch Pinot 2010 Update
We popped a bottle of 2010 Pinot this weekend, just to see how it was travelling. I think we are on track for a mid/late Spring release! The wine still has a few edges to it, which should at least start rounding off by then, but with a decant, the 2010 smartened up nicely!
Of course being a Tassie wine, theres's plenty of fruit, but I was interested to pick up a bit of bacon in there as well. I hope the gamey, funky character carries through with time.
The wine definitely appreciated being run through a Vinturi. Similarly, we left half the bottle to try the following night, and again this evening, and it has carried itself well. I think decanting the 2010 for up to an hour before drinking will pay dividends.
It will definitely work in restaurants as a 'by the glass' wine.
Of course being a Tassie wine, theres's plenty of fruit, but I was interested to pick up a bit of bacon in there as well. I hope the gamey, funky character carries through with time.
The wine definitely appreciated being run through a Vinturi. Similarly, we left half the bottle to try the following night, and again this evening, and it has carried itself well. I think decanting the 2010 for up to an hour before drinking will pay dividends.
It will definitely work in restaurants as a 'by the glass' wine.
Tuesday, April 12, 2011
The curious effect of position...
When I say position, I do not mean prime real estate, global marketing position, financial position or any other similar position of note.
Rather, I refer to the much more interesting position of where our OBP2009 has been sitting in the warehouse! Over summer, our collections of wine from Guy Wagner's have been from pallets sitting on Bass Fine Wine's main concrete floor - shaded and kept at a moderately cool temperature thanks to the slab's thermal mass.
Our last wine collection, however, came for Guy's mezzanine level, a good three to four metres overhead and close to the ceiling. Temperatures up here have been a good couple of degrees warmer over summer.
The difference in the wines? Quite a bit! The mezzanine level wine has progressed a good three to six months beyond the same wine that has been stored on the concrete. Without doubt, it is still a young wine; however, the nose is more pronounced and the flavours much fuller. The more developed wine is considerable more interesting, which is rather exciting really.
Rather, I refer to the much more interesting position of where our OBP2009 has been sitting in the warehouse! Over summer, our collections of wine from Guy Wagner's have been from pallets sitting on Bass Fine Wine's main concrete floor - shaded and kept at a moderately cool temperature thanks to the slab's thermal mass.
Our last wine collection, however, came for Guy's mezzanine level, a good three to four metres overhead and close to the ceiling. Temperatures up here have been a good couple of degrees warmer over summer.
The difference in the wines? Quite a bit! The mezzanine level wine has progressed a good three to six months beyond the same wine that has been stored on the concrete. Without doubt, it is still a young wine; however, the nose is more pronounced and the flavours much fuller. The more developed wine is considerable more interesting, which is rather exciting really.
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