A Chateauneuf De Pape inspired wine, though this is a medium bodied wine, nicely savoury although Brett seemed to be a bit higher than I would have liked. It’s a roughly 40, 40 blend of syrah and granache with 10% cinsault and a tiny 1% of mouvedre. Drink now and over the next couple of years. Screwcap (nice to see on a US wine).
Retains its wonderful label, see http://en.wikipedia.org/wiki/Wine_humour
Barossa Valley, South Australia. 14.5%
Consumed in a New York restaurant where it was listed as Syrah 🙂 Lovely classic Penfolds style but more elegant, less dolled up with noticeable added acidity than in past vintages, and the oak handling seems more deft. Lacks the concentration of the more serious wines in the portfolio, but good restaurant drinking now and over the next 6 years.
Vouvray, Loire. 12%
I’m giving this lower points than I’d expect. It’s certainly a lovely luscious wine. Sweet bit not a dessert wine. Still with fantastic acidity. It’s concentrated almost spirity but with low alcohol.
It’s just that the lovely acidity and gentle sweetness overwhelm. It seems to lack minerality and aged characters.
Lovely elegant despite the concentration but a bit simple.
Quite a classy old-school Rioja with lightish colour lots of American oak influence and some flavour too, and some striking acidity. Comes together as a good food wine, yet in a very different style than say Bordeaux or indeed any other wine.
Another fine Cantemerle. Fresh quite tight, needs another 5 years. Nothing forced about Cantermerle, more modern in recent years like this but in a good sense.
Pokolbin, Hunter Valley. 14%
Starting to show signs of maturity in a very positive sense, exciting. A richer, plusher wine than most from the Hunter. The product of a hot vintage, but very well done. Ripe without extraction or jammy flavours.
Mt Benson, South Australia. 13%
The back label says this wine will age for up to 10 years. Not so in this case. Well past its prime, oxidized.