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Just a short note …

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.

Two Hands Angels’ Share Shiraz 2012 – from the cellar.

This wine is all about bold, rich flavours, sitting on broad shoulders of structure, depth, complexity, and balance- the 15.8% doesn’t show up. It still shows all the hallmarks of a McLaren Vale wine- elegant and restrained.

The drinking window was 2016 – 2020. One sip and you’ll be convinced this has only gotten better with time and exceeded initial expectations.

The nose showcases alluring aromas of blackberries, black currants, blueberries, and red plums.

The palate is bold, lush, and smooth, with charm and elegance framing the whole experience. Well-integrated layers of mulberries, mocha, spices, and black pepper complement the nose. Acidity and fine-grained tannins remain front and center, showing its potential for further aging. There is an overall fruit cake feel about this wine that leaves you with a warm blanket in front of a fire. Comfortable, enjoyable, with eminent appeal.

I would suggest this has another 3 – 4 years, out to 2030.

Food pairings should include grilled ribeye, pepper-crusted steak, smoked brisket, barbecue ribs, and lamb shanks, charred or slow-cooked, and Albóndigas (meatballs) in tomato and smoky paprika, and Roasted mushrooms and charred vegetables for those of you who don’t like to hunt to eat.

Just an observation: wine reviews always tend to be conservative regarding Australian wines and drinking windows. Any thoughts on why this is? 

My Favorite Neighbor Blanc 2020- Inspiring Cali Chardonnay.

The winery was inspired by two close friends who wanted to make truly quality wines to share with friends. Winery founder Eric Jensen (who also owns Booker Vineyard) and his original “favorite neighbor,” Stephan Asseo of L’Aventure Winery, combined the passion of two winemakers in the heart of Paso Robles to create wines of distinction, depth, and complexity that tell a story with every sip.

This is a big, bold 100% Chardonnay sourced from several hand-selected vineyards in the appellation of San Luis Obispo County, Paso Robles, including one vineyard in San Simeon facing the ocean.

Deep, rich, straw color gives you a hint of what’s to come.

Enticing aromas of apple, pear, orange blossoms, and brioche reach out from the glass to get you to sip.

The palate is lush, opulent, and velvet-smooth. Big, bold, and demanding your attention come to mind, balanced by focused acidity, a nice touch of saline, and minerality. Seamless layers of ripe green apple, citrus, pear, crème brûlée, and oak, with secondary notes of lime peel, peach, apricot, brioche/pie crust, and just a hint of ginger, come together to create a must-taste experience that should be shared with neighbors and friends.

This still has 4 – 5 years to go to reach its peak, out to 2030 with confidence.

Food pairings should include Grilled shrimp or shrimp with garlic butter, Lemon‑butter scallops, Crab cakes with aioli, Chicken satay or chicken in peanut sauce, Roast chicken with herbs and lemon. Vegetarian options include Creamy pasta dishes- alfredo and carbonara-style, and Butternut squash ravioli.

Tenuta Sant’Antonio Amarone Della Valpolicella 2019

The winery began in 1989, with the purchase of a property in the Garbi Mountains, between the noble territories of Soave and Valpolicella; see the map for the exact location.

The vineyards sit at 300 meters and take advantage of the sandy, silty soils with a lot of white skeletal limestone. Here, Corvina, Corvinone, Rondinella, and several other varietals thrive in the hill-top sunshine to produce exceptional quality wines.

The 2019 vintage of Amarone della Valpolicella is considered to be a “five‑star” benchmark vintage, known for exceptional structure, complexity, and extraordinary aging potential, and this DOCG release is a shining example.

This is a blend of 70% Corvina and Corvinone, 20% Rondinella, 5% Croatina, and 5%  Oseleta. Meticulous precision during winemaking is standard, with aging in new 500-litre French oak casks for a period of two years.

Seductive aromas draw you into rolling hills, sunshine, and rows and rows of vines with ripe cherries, pomegranate, raspberry licorice, and spices.

One sip and the true depth and complexity of this wine reveals itself, with interwoven layers of ripe red fruits: cherries, red currants, and raspberries, with secondary notes of black pepper, raisins, plums, dark chocolate, and turned earth. This is framed with elegance, excellent balance (the 15% alc doesn’t feature, even at this early age), and delicate restraint. This screams both quality and appeal with a light-on-its-feet quality.

The silky-smooth, plush mouthfeel will only be improved with an hour or two of decanting.

You can expect to see noticeable improvements over the next 10 – 15 years, out to 2040.

Food pairings should include savory dishes with truffles, and plenty of local herbs. Braised short ribs with rosemary and garlic, slow-cooked beef cheeks with red wine reduction, and charred ribeye with cracked pepper and herbs. Vegetarian options include Tomato–mushroom ragù over pappardelle, Pumpkin or butternut squash ravioli with brown butter and sage, and Baba Ganoush with falafel and fresh Pita Bread.

Ink Grade Andosol Zinfandel 2018

When Gaylor Lawrence purchased Heitz Cellars in 2018, the deal included 425 acres of vineyards spread over Napa, including the Ink Vineyard.

The Ink Vineyard was originally planted in 1873 by Theron Ink, and has always been considered a ‘special site’ in the valley. The vineyard is situated on the eastern slopes of Howell Mountain, clinging to the hillside, with part of the vineyard located just below the AVA boundary, hence the ‘Napa Valley’ designation.

This vineyard’s wine demanded a new brand to reflect its unique character and quality, ensuring it received the attention it deserved.

The 2018 release is a blend of 89% Zinfandel and 11% Cabernet, sourced from Napa Valley 90% and Howell Mountain 10%, and aged for 8 months in oak tanks and 24 months in Foudre (a large, traditional wooden vat), with 70% new barrels.

Seductive aromas of black cherries, raspberries, and just a trace of blueberries and dark chocolate.

The palate is silky smooth, with restrained tannins and acidity, showing all the elegance that mountain fruit is known for. Interwoven layers of red fruits—cherries, raspberries, cranberries, blackberries, and blueberries—along with secondary notes of red plums, dark chocolate, and a hint of spice.

Beautiful integration and balance, with everything in its place.

I can see this cellaring out to 2036 without a problem.

Earned a 94 Pt rating from Wine Enthusiast.

Food pairings should include Pepper‑rubbed steak, braised short ribs, Herb‑crusted lamb, and Duck breast with cherry reduction. Vegetarian options include lentil and walnut loaf with herb gravy, charred eggplant with smoked paprika and tahini, and tomato‑based pasta with roasted garlic and basil.

Etude Grace Benoist Ranch Pinot Noir 2016- from the cellar.

This has always been one of my favorite Pinots, and I have to say, 10 years of aging and patience have been rewarded.  

The grapes were sourced from the Grace Benoist Ranch, which sits in the northwest corner of Carneros, on volcanic‑influenced, rocky and well‑drained soils. A far cry from the normal clay-heavy soils of Carneros.

Captivating aromas of red fruits dominated by dark cherries, red plums, and raspberries mixed with deep earthy notes and an aged charm.

The palate is silky smooth and opulent, with panache and elegance on full display. Interwoven layers of raspberries, red cherries, red licorice, spices, and earthy, woody notes, with secondary notes of baking spices, cinnamon, herbal tea, and blackberries.

Impeccable balance and impressive structure with a wonderful texture that only heightens the allure and appeal of this wine. It’s not an in-your-face type Pinot; more old-world that wins you over with flavor, depth, and appeal. Did I mention fine-grained tannins and pleasing acidity?

This is a 2016, and I believe it’s approaching its peak drinking window- maybe another year or two, out to 2028.  

Food pairings should include Roast chicken with herbs and crispy skin, Duck breast with cherry or pomegranate glaze, Pork tenderloin with cranberry compote or mustard-herb crust, and turkey dishes, especially with mushroom gravy or stuffing. Tuna seared with sesame and soy, grilled Salmon on cedar plank, or pan-seared. Vegetarian options should include Mushroom ravioli with sage butter, Pasta with tomato confit, and Risotto with mushrooms, truffles, or roasted squash.

Dominus 2023- a 100 pt stunner!

I was fortunate to get to taste the 2023 vintage of Dominus- Napa Valley. This world-renowned wine is a blend of 87% Cabernet Sauvignon, 9% Cabernet Franc, and 4% Petit Verdot, with 40% using new French oak.

It scored a 100 Pt rating and several 98 – 99 Pt ratings, and

 the 2023 vintage is considered one of the finest and age-worthy releases from the Winery in a decade or more.

The inclusion in the tasting was a total surprise, heightening my anticipation when I saw the wine listed- it’s been about 10 years since I tasted it.

This displays everything you would expect: finesse, restraint, impeccable balance, excellent depth and complexity, exceptional structure and ultra-fine-grained tannins with perfectly measured acidity. On top of that, this is built to age, decades or more, so be patient. It walks a thin line between freshness and an almost creamy opulence.

Seductive aromas of black berries and black currants, dark cherries, cedar, and a hint of violets.

The palate is cashmere smooth and inviting, framing seamless layers of black currants, dark cherries, and blackberries, with secondary notes of turned earth, cedar, pencil shavings, and dark chocolate cocoa.

I would expect this to cellar out to 2045 with confidence.

Food pairings should include Dry‑aged ribeye, Roast leg of lamb, Venison with juniper, and Braised short ribs, as well as vegetarian options centered on mushrooms: Wild mushroom risotto, Mushroom bourguignon, and Black truffle tagliatelle.

Famille Perrin Châteauneuf-Du-Pape Les Sinards 2010 – from the cellar!

After the region went through several name changes, Châteauneuf-du-Pape was settled upon during the ‘Papal Era’ in the 14th century, when, in 1309, Pope Clement V and his successors began developing the surrounding vineyards. Pope John XXII built a fortified summer residence on the hill above the village—this “new castle” is the origin of the modern name. The village adopted the name in homage to the papal connection and the quality of the wines served in the papal court.

This blend of 70% Grenache, 15% Syrah, and 15% Mourvèdre includes some purchased grapes as well as declassified portions from the rather large Beaucastel vineyard.

Notwithstanding that, this stands tall, carrying the name and the region proudly, only adding to its stellar reputation.

Enticing aromas of red fruits dominate: cherries, raspberries, and strawberries, with hints of tobacco, leather, and earth, and just a trace of aging. There is a lot going on with this wine.

The palate is silky smooth, with complexity and elegance in abundance. Impressive integration and excellent balance with everything where it should be: polished tannins, discreet acidity, the 14.5% alc. takes a back seat to the interwoven layers of dark cherries and raspberries, leather, and oak/vanilla, with secondary notes of smoke, tobacco, earth, blackberries, spices, and dark chocolate.

This is drinking beautifully now, but I can see further improvements out to 2030.

Food pairings should include Lamb shoulder braised with olives and herbs, Beef daube Provençale, Pork tenderloin with fennel and sage, and Roast Chicken and roasted vegetables with herbs.

Olianas Perdixi Bovale 2020

Brought to you from Olianas, a winery considered to be the benchmark in Sardinian Wineries. This blend of 85% Bovale and 15% Carignano showcases why Sardinia is considered one of the most unique wine growing regions in the world, producing wines of depth, complexity and charm.

The Bovale is sourced from the Anfiteatro vineyard which faces south and sits on predominately well drained clay soil, while the Carignano is sourced from the Ruina Figu vineyard that sits on highly calcareous soils with a clay loam texture.

The nose is dominated by enticing aromas of blackberries, black currants, spices, licorice, and a hint of vanilla and oak.

The palate is smooth, with dark fruits coating your mouth from corner to corner, with a slight bite of acidity (which faded after an hour of decanting) and well-integrated tannins. Layers of blackberries, licorice, balsamic notes, vanilla bean, and black currants, with secondary notes of black cherries, spices, herbs, and turned earth that leave you with a desire to have another glass.

A restrained pucker on the finish- it’s drinking well now, with an hour or two of decanting, but it really needs another 5 years in the cellar to reach its true potential.

This wine was made for meat; suggestions include Grilled Lamb Chops with Rosemary & Garlic, Braised Beef with Herbs- thyme, bay, and sage, Pork Shoulder or Porchetta, and Game Meats including venison, wild boar, and duck breast. Vegetarian options include Mushroom Ragù over Pappardelle, Pasta alla Norma (eggplant, tomato, ricotta Salata), fresh Falafel, and Pita Bread with Baba Ghanoush.

Stéphane Aviron Beaujolais Villages 2022

Stéphane has taken a radical step back to the old traditions of making wine. Beaujolais has long been considered a ‘poor man’s Burgundy.’ But thanks to a handful of winemakers, the quality has been getting better by the vintage. Will they be as good as Burgundy someday? Only time will tell. In the meantime, this wine is all about elegance, balance, and drinkability.

It is 100% Gamay from 40-plus-year-old vines and is organically and biodynamically farmed, and sourced from Quincié: granite-dominant soils and Lantignié: clay and limestone soils. There is a real, authenticity about this wine. One sip and you’ll agree.

The nose displays enticing aromas of strawberries, cherries, and violets.

The palate is inviting and has an easy-to-drink feel. Delicate layers of strawberries, cherries, dark raspberries, red currents, and pomegranate with hints of fresh-cut herbs and white pepper.

I can see this cellaring out to 2030 without a problem.

Food pairings should include Roast chicken with mushroom jus, Turkey with cranberry‑herb glaze, Duck breast with cherry or blackberry gastrique, Herb‑roasted pork tenderloin, and Pork loin with mustard and tarragon. Vegetarian options include Wild mushroom ragù over polenta, Mushroom and thyme pizza, Margherita pizza with fresh basil, and Goat cheese and caramelized onion flatbread.