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.
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.
David Stare, the winery founder’s passion for wine, 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.
While this doesn’t come near its predecessor, the 1998 (one of the greatest vintages of all time), it is, nevertheless, a Penfolds Grange in all its majestic glory. This didn’t become Australia’s Icon Wine for no reason.
This is 100% Shiraz, which possesses beautiful, elegant structure with impeccable balance and immense depth and complexity.
We were catching up with old wine friends we haven’t seen in a year or more, and decided to celebrate with something special.
Grapes were sourced from their prized Kalimna Vineyard (known for having some of the oldest shiraz vines in the world) in the Barossa Valley, Magill Estate (Adelaide), McLaren Vale, and Padthaway.
The aromas are bewitching, drawing you in with layers of blackberries, blueberries, licorice, and figs, and a promise of so much more.
When this was released, I heard someone say, ‘Don’t be surprised if this sleeping beauty doesn’t catch the 1998 vintage, with 20 or more years aging, allowing to come together’. This is now 26 years old, and it’s closer to 1998 but not there yet. Will it get there? Who knows? Only time will tell. The estimated drinking window is 2065- so we have another 30 years to find out.
The palate showcases seamless layers of blackberries, black currants, dark plums, coffee, dark chocolate, mulberries, vanilla, oak, figs, and spices. All of this is framed in fine-grain tannins and delicate acidity, with a delightful hint of sweetness in the mid-palate. Despite having bold, broad shoulders, this feels light on its feet- a path it walks very successfully.
This ticks all the boxes and is an absolute pleasure to drink.
Whatever you pair this with, make sure it’s worthy.
This is the Willamette Valley with elegance and appeal at a price point that won’t break the bank.
Grapes are sourced and hand-selected from two vineyards- Anne Amie Estate & Twelve Oaks Estate, with impressive results. They are located in the rolling hills of the Yamhill-Carlton District and on the steep hillsides of the Chehalem Mountains.
Anne Amie Vineyards traces its roots back to 1979, when Fred and Mary Benoit purchased 62 acres of land in the Yamhill-Carlton District and named it Chateau Benoit.
It was sold in 1999 to businessman Robert Pamplin, Jr, and in 2004 renamed the winery Anne Annie Vineyards in honor of his two daughters.
The 2023 vintage was another exceptional classic warmer Oregon vintage with slightly lower yields, producing more intensity in the fruit.
Bright cherries and strawberries dominate with hints of forest floor, mushrooms, and oak adding appeal and an urgency to taste.
You’re greeted with a soft, appealing mouthfeel that’s neither too sweet nor too sappy. Impressive focus, depth, and restraint are wrapped up in layers of ripe cherries, strawberries, raspberries, and secondary notes of cranberries, rhubarb, cola, and vanilla complemented by a potpourri of spices, tilled earth, mushrooms, and sweet tobacco. Fine-grain tannins and appealing acidity round this out.
This will cellar out to 2032 without a problem.
Food pairings should include grilled Salmon on Cedar, Roast Turkey, Ham, Pork chops or tenderloin from the grill, wild mushroom pizza, braised short ribs, and grilled Portobello Mushrooms stuffed with vegetarian rice.
2025 marks the 100th anniversary of the historic Pasqua Winery, located in Verona, in northeastern Italy.
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, 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.
Vine to Table 