Le Grappin Savigny les Beaune | Burgundy | Pinot Noir | 2015 |
Le Grappin is produced by Australian Andrew Nielsen, who has worked at Felton Rd in Central Otago and Coldstream Hills in Yarra. He buys grapes from 'underappreciated' regions of Burgundy and uses 'natural' winemaking techniques to produce pure wines according to his philosophy.
This pinot noir is from the 'Aux Fournaux' lieux dit in Savigny les Beaune. According to Raw Wine website, the 2014 had 60 mg/L of total sulphites but I'm not sure about 2015.
We had this at Ash St Cellars in Sydney and though the red fruits and elegant body was evident, the bottle was served too warm. Serving burgundy too warm gives the wine a heavy richness and weight and this is unfortunately a common practice in many restaurants and bars.
We asked for it to be chilled in ice and after 10-15 mins, the wine was 'crunchier' with the acidity being allowed to balance the bountiful juicy fruit flavours.
All in all, a really enjoyable pinot noir produced by an Aussie in Burgundy posted to celebrate Bastille day in Australia 😁
Domaine Gramenon La Sagesse | Cotes Du Rhone | France | Grenache | 2016 |
From an iconic Domaine, this rich grenache comes from 60 year old vines. Domaine Gramenon practice organic and biodynamic farming and have a philosophy of low intervention natural winemaking. They bottle with minimal sulfur if needed.
I really enjoyed this full bodied CDR, at just two years young, it needs a little air time to fully open up. When it does, it exhibits beautiful fruit flavours from a spectrum of soft red to suprisingly dark and ripe. The tannins are there but are pleasant and the finish is long. This would age very well in the next 2-5 years. A terrific example of how sustainable farming and natural winemaking can produce vibrant, authentic and delicious wines.
Ash P 🍷🍷 #alwayswining#wine#redwine#grenache#cotederhone#naturalwine#vin#vino#glouglou#winetasting#organic#biodynamic#DomaineGramenon#winery#winegeek#terroir#sustainable#drinks#sydney#2016
Yarra Yering Dry Red No 2 | Shiraz | Yarra Valley | 2010 |
We were lucky to find this half bottle of the 2010 vintage at Felix Bistro in Sydney and even luckier that it was $40 😍
For me it's one of the best representations of shiraz in Australia. Blended with small amounts of Mataro, Viognier and Marsanne, it is certainly fruit driven but balanced. The flavour is complex yet elegant and rich. The finish is memorably long.
I confess that as a lover of Victorian Pinot Noirs, I'm really enjoying the medium to fuller bodied wines from Yarra Valley these days. Maybe even more so than the classic Pinot Noirs but I guess that's how good this wine is 😅 - Ash P
Domaine M Lapierre Morgon | Beaujolais | France | Gamay | 2016 |
What is a natural wine? For me it's simply wine that has arrived from the vine to the cellar without the use of chemicals and additives in any way. It results in a true flavour expresion and makes me feel good during and after drinking!
This gamay is a great example of such a natural. From 60 year old vines, it's a great introduction for your friends who may shy away from natural wines because they find it a bit too funky and wild. It is elegant, energetic and has lovely fruit flavours that really kept us coming back for more. Viva the gamay 😁 - Ash P
Sinapius Home Vineyard Pinot Noir | Pipers Brook | Northern Tasmania | 2014 |
I remember tasting this at the Sinapius cellar door in 2015 and being impressed by the amazing boquet. It hasn't taken a step back in that respect with perfumed violets and red fruits which had my nose hovering on the glass for ages 😅 On first taste it had lovely fruit flavours but I was hit with pretty strong tannins too, which had me wondering whether I opened the bottle too early. After leaving it a few hours, the tannins had settled down and the fruit was now complimented with earthiness and beautiful spice. It was a hit with all the pinot lovers at dinner and my second bottle will now sleep for another few years easily 👍👍- Ash P
Chain of Ponds | Amadeus Cabernet Sauvignon | Adelaide Hills | SA | 2016 |
This is my first Cabernet from Adelaide Hills, my favourite wine region in South Australia. I had this wine over 2 days, as my experience tells me full bodied Aussie wines develop well.
Day 1: I didn't decant and it was 17 degrees in Sydney, so the wine was very cool. Dark fruits and classic varietal drying tannins were my first impressions but the acidity and velvety body were pleasant. Though alcohol was nearly 15%, it didn't feel heavy.
Day 2: The fruits really came alive on day two as the wine was allowed to breathe and initially I got plum and blueberry on the palate. I then matched the wine with black pudding for dinner and the fruit flavour became rounded and the acidity shone through.
Thank you @chainofponds for sending us this wine to try. A Cabernet to drink now with its fruit elegance and in 5 years time will be sensational with great acidity and tannins carrying it through easily towards tertiary flavours - Ash P