I wrote a monthly newsletter for 6 years and my dilemma was always how long should the story be and how much information. The same question arose when I was convinced to start this blog. All of that being said, I will post both longer articles and shorter ones and welcome comments. The focus will be on all things wine but occasionally, I will include semi related topics. I want this to be a broad discussion forum on wine, written in English, albeit an Australian version, and not ‘winese’ and with a sense of humor. In others words, let’s not take ourselves too seriously. I look forward to this journey!
I also have a few friends in the wine business who have an urge to write thoughts down on occasion so I may feature them from time to time.
There is something magical about swirling a glass of wine, allowing the aroma’s to give you an impression of what your about to taste or better yet issue an invitation to indulge in a wonderful experience that you will never forget … and to that end I might suggest we are collectors of experiences, and memories, rather than just bottles of wine.
First of all, let me say this: The Famille Perrin makes wines that are a pleasure to drink, great to serve to friends, without fear or embarrassment, and are super budget-friendly.
This is what Monday, Tuesday, Wednesday night wines are all about- MTW Wines.
This is their Côte du Rhône Reserve Blanc and is a blend of Grenache Blanc, Marsanne, Roussanne, and Viognier. Four of my favorite white grapes from France (except for Chablis, of course).
The grapes are sourced from specifically selected vineyards located in the Cairanne, and Jonquières Communes. These vineyards are planted on limestone-derived alluvium, which is ideally suited to white varietals, including those featured in this wine.
It is a lovely pale straw color with a very aromatic nose, featuring notes of wildflowers, honeyed fragrances wrapped in citrus, pear, and a hint of peach.
The palate is lively and welcoming, walking alongside rich fruits and an unexpected creaminess. Interwoven layers of pear, citrus, peach, crisp apple, tangerine, white apricot, and the ever-present honey all combine to put a smile on your face. Nice depth, complexity, and balance that keeps the acidity mouthwatering, and the minerality contributes to the overall texture and pleasing mouthfeel.
If you like spicy food, this is the wine for you; it will also pair well with all types of seafood, especially from the grill, or with friends and hors d’oeuvres.
This was made to drink young, so enjoy its youthful energy, don’t worry about cellaring it, there is another vintage around the corner.
There is a lot of interesting history about the Vineyard, but I’ll leave that for the 2009 Vintage review.
When I found this in the cellar this morning and decided to open it, I was a little concerned that I’d left it too long. Nothing could be further from the truth.
Very subtle signs of aging on the nose, lively aromas of blackberries, dark cherries, and ripe raspberries dominate.
One sip and its bold structure, broad shoulders, and generous palate are still very much present. Exceptional balance, and wonderful restraint and finesse- seamless layers of rich ripe fruits are evident- loads of blackberries, dark plums, dark cherries, and raspberries dominate, with secondary notes of dark chocolate, brambles, leather, and herbs round things out. Silky smooth mouthfeel that coats your mouth from start to finish. A delight to drink.
I’m very happy this is drinking beautifully and not past its peak. It walks a fine line between elegance and boldness, and the 14.9% alc has been kept in place by exceptional balance- a sign of excellence in winemaking and impressive integration through aging.
If you have any 2008, drink soon. I would hate to see you miss out on such a treat, as it’s drinking now. I have one bottle left of the 2009- I’ll pull that and taste it before summer.
This cries out for red meat, but don’t ignore roast chicken with herbs, grilled herb-crusted pork chops, pepperoni pizza, and Indian Goat dishes.
Forgive the photo, it’s way too cold to go outside, and I love taking photos outside. My work desk will have to suffice for the moment. I’m live in the Mid-west and we got somewhere around 14 inches of snow yesterday, and only 3F today. The sun is shining today, and it’s absolutely beautiful.
Bodegas Faustino was one of the first families of Rioja, and was established by the Martinez family in 1861. Today, it is managed by the 6th-generation daughters.
The wine gained worldwide attention in the 1960’s, representing the marriage of Rembrandt art and an iconic bottle design, which facilitates decades of ageing potential.
It is a blend of 92% Tempranillo and 8% Mazuelo, which spends 24 months in American oak, twice the required time by the DOC, then a year in the bottle before release.
The vineyards are located in the Oyón area of Rioja Alavesa, at an altitude of almost 1,500 feet, on predominantly calcareous marl, with some coarse-grained sandstone – ideal conditions for these varietals.
Absolutely intoxicating aromas of oak/vanilla, ripe blackberries, and sweet tobacco. Impressive to say the least.
The mouthfeel is lush, velvety, and inviting, showcasing layers of blackberries, dark cherries, vanilla, and plum, with secondary notes of black currant, leather, chocolate, and spices. All this is framed in satisfying acidity, sweet, fine-grain tannins, and impressive balance. There is a nice weight from start to a lengthy finish, and a wonderful texture.
Cellar time has a nice future, at least a decade, out to 2035.
Food pairings should include an array of red meat dishes, baked ham, roasted turkey, or chicken. Add mushrooms to any of your chosen dishes for improved pairings.
I recently reviewed a bottle of 2008, and it was holding up beautifully, so I decided to pull a 2013 and see how it had evolved.
I always approach a Bin 407 (and all Penfolds) with intense anticipation, especially if it has some age under its belt. The 2013 vintage is no exception, being a great vintage in South Australia.
The 407 has always stood in the shadows of the 707, but it is a worthy inclusion to any cellar, assuming you like quality Australian Cabernet, of course. This, like most of the Penfolds wines, is a multi-vineyard, multi-regional blend. I’ve been a fan of Penfolds and the 407 Cabernet for several decades, which never disappoints. This is cut from the same cloth as the 707, but at about a quarter of the cost- excellent drinking, excellent value.
The 2013 Bin 407 fruit is sourced from McLaren Vale, Padthaway, Coonawarra, Wrattonbully and the Barossa Valley, with maturation taking place in a combination of French oak (26% new) and American oak hogsheads (12% new, 35% 1 y.o. and 27% seasoned) for a period of 12 months.
Beautiful aromatics present black currant and cassis, which dominate, with traces of sweet tobacco, licorice, and oak/vanilla nuances. Unmistakably Cabernet.
The palate is velvet smooth, loaded with layers of blackberries, black currants, cassis, and plum, with secondary notes of sweet tobacco, leather, dark chocolate, olives, licorice, and spices. Impeccable balance with everything in its place. Fine-grain tannins and agreeable acidity are in perfect harmony; there are no jagged edges with this wine.
This wine possesses a discreet, elegant quality about it, and has no doubt benefited from 13 years of aging. The tight assertiveness of the palate needs another 5 – 10 years to fully integrate, or a few hours of decant time in the meantime.
I believe this has another 8 – 10 years before reaching its peak drinking window.
Food pairings should include red meat in your favorite recipe.
Innovation is at the core of their philosophy, as well as focusing on sustainable practices with an eye on the future. In 2024, they received the Innovator of the Year award for 2023 by Wine Enthusiast magazine. They are widely recognized as an Ambassador for Veneto wines. They are known for their various expressions of Amarone and labels representative of the winery, located on the east side of Lake Garda, up to the Soave region. They are also strong supporters of the arts in different disciplines.
Seductive aromas of blackberries, plums, black currants, and leather draw you into a world of grapes nurtured and loved, carefully selected, aged for a precise time, and turned into something so delightful, it’s almost criminal. The palate reflects the enticing aromas, complemented by layers of turned earth, sweet tobacco, dark cherries, vanilla, oak, and dried herbs—a complex proposition indeed, but one that needs to be experienced to be fully understood and appreciated. Impressive depth and complexity, coupled with elegance and finesse, are combined with fine-grained tannins and a velvety smooth
mouthfeel, create a crescendo of flavors and experiences that you will want to repeat again and again.
Food pairings should include Barbecue Ribs, Smoked Brisket, Roasted Pork Loin, Lamb Shank, Braised Beef, Steak from the grill, and for those that don’t eat meat- A rich risotto made with wild mushrooms or truffles.
This will cellar out to 2035 without a problem, and I suspect longer.
The grapes for this wine are sourced from four appellations- Grand Cru, 1er Cru, Chablis, and Petit Chablis, spanning 200 winegrowers’ families- collectively known as La Chablisienne, and established in 1923. The name Finage is a French term meaning “to represent the whole region.” This all goes to say that it is an accurate representation of Chablis and this historic AOC as a whole. The soils are predominantly composed of clay and limestone from the Kimmeridgian period- about 155 million years ago.
This is essential drinking if you love Chablis at a price that won’t break the bank.
Supple aromas of citrus, minerality, wet stone, and apple work together to entice you to taste. Unmistakably Chablis.
The palate is crisp and clean with a pristine mouthfeel. Layers of citrus- lemon, limes, and a hint of pink grapefruit complement green apples, honey, pear, and peach with appealing minerality and texture, excellent balance, and that characteristic restraint and elegance you expect from Chablis.
Despite looking out the window at fall-like conditions, one sip of this and I was transported back to warmth and summer.
Food pairings should include oysters, white fish, sushi, scallops, and shellfish- pan-fried, baked, or grilled. Chicken Piccata would also work well, and if you’re seeking a vegetarian option, Spanakopita with a squeeze of lime and a Greek Salad would be my choice.
This blend of Cabernet and Shiraz is quintessentially Australian and has been compared to a genie in a bottle. This is a 62% Cabernet and 38% Shiraz blend sourced from some of the best vineyards in South Australia, including Robe, Bordertown, Coonawarra, the Barossa Valley, and the Riverland. Each region offers its unique perspective on the two varietals, blended to produce an extraordinary wine that is uniquely Penfolds, and uniquely Australian.
Allow me to introduce you to Bin 8, one of the lesser-known Bin releases, but full of promise, that always delivers on the first sip. Add 14 years of aging, and you have something special. Barrel aged for 12 months in used oak barrels that previously held Bin 389 (US oak), Bin 28 (US oak), and Bin 128 (French oak), developing the excellent Cabernet structure and Shiraz generosity that is obvious from the first sip.
This is one of the few bottles released in the US- it’s under screwcap in Australia- like many of the Penfold releases.
The aromas are captivating, with impressive notes of rich black fruits and hints of plum, pepper, and oak.
The mouthfeel is velvet smooth, seeking out every corner of your mouth, to introduce you to layers of bold blackberries, black currant, black cherries, rich cherry liqueur, dark plums, dark chocolate, and vanilla/oak. All the fruit is balanced by eucalyptus, mint, rosemary, licorice, dried herbs, and an earthy/leather/savory note to round things out. The depth and complexity really show themselves after 30 minutes of air. Balance is exceptional.
This is one of Penfolds’ unsung heroes. 14 years of aging have integrated this wine beautifully, everything stands arm in arm, consolidated- not a crack in the armor anywhere. Amazing wine.
I can see this aging for another 8 – 10 years with improvements to come. Unfortunately, my last bottle, so I’m on the hunt for more.
Winery suggests pairing with caramelized lamb, pickled tongue, and smoked green chili. I was thinking more of your favorite cut of meat from the grill, lamb stew, roasted chicken with plenty of herbs, and my old favorite veggie option: Baba Ghanoush with Falafel and fresh Pita bread.
This wine has an impressively consistent track record, with 20 consecutive vintages scoring 90 points or more. 2022 was a fantastic vintage, and this release scored 91 points.
If you’re wondering about the name, it was originally intended to be more delicate and elegant and was going to be named after Bruno, the winemaker’s wife. One sip, and nothing could be further from the truth: this turned out to be big and bold, with broad shoulders and an extroverted attitude. Bruno promised to make another wine for his wife. I was fortunate enough to spend some time with Bruno over a glass of wine several years ago, and he told me this story, and many others.
The Ball Buster Shiraz is actually a blend consisting of 85% Shiraz, 9% Cabernet Sauvignon, and 6% Merlot and is sourced from several vineyards across the Barossa AVA, selected for their rich, bold, and unique flavor profile.
Alluring aromas of blueberries, chocolate, spearmint and mocha dominate, with a promise of more to come.
The mouthfeel is big and rich, yet still approachable and appealing. Interwoven layers of blackberries, blueberries, chocolate, and coffee beans, with secondary notes of dark plums, cooking spices, and oak, with just a hint of toffee/butterscotch style sweetness on the back palate. Well structured and impressive balance, combined with ample depth and complexity to satisfy even the most finicky drinker. Excellent length on the finish.
David Stare, the winery founder’s passion for wine, was fueled by living in Germany for a spell and a 2-week trip to Bordeaux and the Loire Valley. Upon returning to the US in 1970, he read a Wall Street Journal article about California’s bright future for making excellent wines.
That was enough for him to pack up his wife and kids into his station wagon and head for California, immediately enrolling in UC Davis and spending the weekends looking for the perfect site. He discovered a rundown 55-acre prune orchard opposite the Dry Creek General Store and realized his dream was about to begin. He planted the first vines in the area since Prohibition.
If you didn’t know already, Dry Creek can produce some exceptional Merlot, and this wine showcases the varietal front and center. Their 1991 Reserve Merlot won the prestigious Grand Prix d’Honneur at the Challenge International Du Vin in Bordeaux, surprising everyone.
If you are familiar with Dry Creek Wines, and in particular ‘The Mariner’ release launched in 2007, it is a Cabernet-based left bank, Bordeaux Blend. This is the ‘sequel’ to it, a right-bank, Merlot-based Bordeaux blend that is listed as a Meritage, and continues their passion for sailing- they have been the official wine for Louis Vuitton America’s Cup World Series Races since 2016.
It is a blend of 63% Merlot, 18% Cabernet Franc, 10% Cabernet Sauvignon, 5% Malbec, and 4% Petit Verdot, spending 18 months in French and Hungarian oak- 31% new.
The enticing aromas of black and blueberries dominate the nose with traces of violets and chocolate that draw you in.
The palate is smooth with bold, broad brushstrokes of blueberries, blackberries, plums, and cherries, with secondary notes of turned rich soil, leather, dark chocolate, and just a hint of spices on the finish. Impressive balance and structure with pleasing, approachable acidity and fine-grain tannins.
The synergy between these varietals is obvious, with impressive results demonstrating that blending is an art that Dry Creek has perfected over a 50-plus-year period.
This has a long future in your cellar- up to 2035 with confidence, possibly longer.
Primitivo originally comes from an indigenous Croatian grape called crljenak kaštelansk (Kjell-nak Cas-tell-lansky)- try and pronounce that after your second glass. Before emerging as a single varietal, it was mainly used as a blending grape to increase the overall alcohol content. It’s not uncommon to be up around 16% from both Italy and the US.
A second theory emerged in 2012 and was thought to come from a Croatian grape called Tribidrag, which can be traced back at least 600 years.
US – California, Amador County.
Zinfandel cuttings were first brought to the US in the 1820s and planted in Long Island, New York, and were thought to have come from a nursery in Vienna, Austria. Its real start occurred when it was planted in Amador County in the 1850s and flourished in the Californian heat. It has done so well that it is now the third most crushed varietal in the US, and has been adopted and has now become known as the “America’s Heritage wine”
California has become the epicenter of Zin with Amador, Dry Creek, San Joaquin, and Sonoma Counties producing impressive versions. Plantings have now reached 39,000 acres, overtaking Puglia at 27,000 acres.
Italy – Puglia.
The name Primitivo comes from the Italian word meaning to flower first, because it does. Almost all of the Primitivo in Italy is grown in Puglia, the south-westernmost region- think of the heel of the boot.
With long hot summers and moderate rainfall- ideal growing conditions for Primitivo, it thrives and has been doing so since at least the 18th century.
Puglia can be broken down into three main growing regions, producing three distinctly different styles.
Manduria is characterized by the red soils of Taranto, having a profound influence, adding an appealing, acidic crispness to the overall profile. These wines are considered some of the best and most famous from Puglia.
It is also grown in Gioia del Colle, where limestone soils tame both the acidity and alcohol content with a more tannic approach. It also lays claim to being the site where the varietal was originally planted, on the Strada Comunale delle Carrare.
Plantings in Salento display an elegant, velvety mouthfeel and are sweeter. This comes from a process similar to Ripasso’s in the north, where the juice is passed over the grape skins a second time, giving it a sweeter character.
Differences.
US Zinfandels are generally bigger, bolder, richer, with floral and fruit-driven aromas and palate, featuring blackberries, black currants, plums, dark cherries, dark chocolate, blueberries, sweet tobacco, and raspberries, depending on where it’s from.
Italian is a dialed-back version of its US counterpart and not as fruit-driven, because the grapes have less time to ripen on the vine before picking. You can expect aromas and flavors on the palate of cherries, raspberries, and anise, with secondary notes of tobacco, spices, dark chocolate, or even smokiness, depending on the producer.
Two good examples include …
Seghesio Zinfandel 2023.
This is sourced from 90-year-old vines on average from Sonoma County- 82%, San Joaquin County- 10% and Contra Costa County- 8% and is a well-crafted, medium-bodied wine with plenty of depth, complexity, and appeal.
Bright aromas of Blackberries, raspberries, oak, and dark chocolate entice you to taste.
The palate has a soft, inviting mouthfeel, complementing the aromas with blueberries, plums, oak/vanilla, with a hint of spice on the finish. This is wrapped in silky, supple tannins with wonderful balance and fruit integration.
This wine cries out for red meat, so pick your favorite cut and enjoy.
Surani Primitivo di Manduria DOC 2020
Enticing aromas of violets, blackberries, and sour cherries draw you in.
The palate is unmistakably Italian, showcasing black and sour cherries, raspberries, and dark plums with tertiary notes of balsamic, licorice, and cooking herbs. Nice depth, concentration, and balance lifts this well beyond its price point.
The wine is a little like the woman on the label, mysterious, elegant, and passionate.
Food pairings should include Gourmet Hamburgers from the grill, any red meats with sweet and savory sauce, Pasta and Bolognese sauce, and of course, Pizza.
Vine to Table 