Posts tagged ‘2006’

Chateau Bernadotte 2006 vs Thomas Hardys Cabernet Sauvignon 2004 – what i’m drinking at the time 05.02.14

Its Cab night tonight, old world vs new world, french vs aussie. Looking into my cellar it looks like I need to drink more, oh woe is me, so I decided to do a comparison for some fun and games. Today we have a French Bordeaux from the Medoc, recommended to me a few years ago pitted against the well regarded Thomas Hardy’s Cab Sauv from the Margret River.

Both wines come with a bit of age and don’t come cheep coming in around the $50 mark at time of purchase with the Hardy’s currently coming in at just under $100. Expectations expectations…

2014.02.05 Chateau Bernadotte 2006, Thomas Hardys Cabernet Sauvignon 2004

Chateau Bernadotte 2006 Haut Medoc
Thomas Hardys Cabernet Sauvignon 2004 Margaret River

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Breakfast – What i’m drinking at the time 13.07013

Cold morning this morning, good morning for a sweet sweet fry up breaky. I hop out of bed to ask the fridge on what goodies are in store for me. Eggs, sausage, mushrooms…excellent, excellent, and woah, who are these guys?

Rockford SVS Phaedrus

what you find in the fridge on a Saturday…

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ARIA – what i’m eating at the time 01.04.2013

ARIA

ARIA
Autumn Tasting Menu

Hello gang and welcome to Sydney, today we are experiencing ARIA. The missus and I took a little trip to Sydney over the Easter break for my Auntie’s 70th birthday. Since we had some “spare time”, we decided to also dine out and catch up with our good friend Eugene who recently moved to Sydney. Originally I was going to revisit Quay and introduce the wife to le snow egg but everything was closed! Luckily, for a slightly dearer price, ARIA was open to cater for our fine dining needs.

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Kenny’s 30yo wine – what i’m drinkning at the time 22.03.13

Greetings young scallywags. Last Friday I reached the ripe old age of thirty and decided to drink some wine. A little out of character I know, go figure.

Today we dabble into a few wines I had over the weekend starting celebrations at a long lazy lunch at Bistro Guillaume. Before we get drinking, I just wanted to mention that I have had a recent surge in followers and wanted to say thank you to all of you as well as my other followers who take the time to read my blog. I hope you have been enjoying my stuff and had a bit of fun.

So Friday. A workmate of mine also recently tuned 30 and being fans of la French food, we booked a table at Bistro Guillaume. We were lured by their lunch deal; $45 for two courses, $55 for three which you pick off the menu or specials board and if you check out their menu, you can see it’s a pretty good deal. Naturally there was wine to be had and the first victim to have its cork popped was…

2010 Bass Phillip Crown Prince & 2006 Chateau les Grands Maréchaux

2010 Bass Phillip Crown Prince Pinot Noir

2006 Château Les Grands Maréchaux, Premières Côtes de Blaye

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2006 Yalumba The Octavius – what i’m drinking at the time 09.05.12

Hey guys,

Hope everyone is doing good, I haven’t done one of these in a while (a ‘just wine’ blog) cos my photo editor Picnik went down so I’ve got a few posts ready to roll once I find a suitable replacement. Sooooo just for you guys, I only tasted ONE bottle today so little photo editing was required….sigh the things I do for you guys….

Before we start, just a quick shout out to my recent followers tiffanybushell and 3 email followers, one of which is Janine from Yarra Yering (yippiee!!) where I recently had the pleasure of tasking their wines! Tells ya what, be on the lookout for that post. I also linked some of my foodie posts to urbanspoon so be sure to check them out again if your hungery 🙂 This gets me to 19 followers so to anyone out there….common! Get me to 20!

So, today I got to try a pretty well known wine….

Yalumba The Octavius 2006

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Lindemans Pyrus Coonawarra Trio 2006 – what i’m drinking at the time

Hey guys!

It’s Kenny here bring you your weekly hit of wine crazy. Today I get to introduce you all to the Linderman’s Pryus Coonawarra Trio.

Lindemans Pyrus Coonawarra Trio 2006

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St Hallett Old Block Shiraz 2006 – what i’m drinking at the time 15.03.12

Back to the drinking!

Today is pretty sweet! made it to 10 followers! Whoo Hoo! shout out to “domestic diva, M.D.” for getting me to double digits.

So today were in Adelaide Barossa again, this time at St Halleyt’s.

St Hallett Old Block Shiraz 2006

14.5% Alc.

I have had this wine before, though I cannot recall the vintage, and remember good things about this wine. 2006 was a good year for Barossa and the Old Block Shiraz is a very iconic wine brand which holds alot of old school Cabernet and Shiraz vines, around 60-100 years old. The Old Block sits in the “Excellent” catagory of Langton’s classification and is nowadays matured in new and seasoned French oak. The older vintages is said to have been a bolder style but recent years have seen this wine become more perfumed and elegant. We shall see!

This wine retained for around $65-$85 and is highly scored by the usual suspects. Sat in the decanter for about 4-5 hours, drank with dinner and tasted after. Nose is much more perfumed than it was at dinner (where it was quite muted). Rum soaked rasins, coco and powdered milo. Extremely rich and deep purple fruits and berries, with a funkny stink I cannot put my finger on. I keep thinking lilac’s along side a farm (something gamey) with some seasme seed oil?

On the palate, the attack is thorny, quite bold and a tense battle between acidity and tannins with sour cherries. There is an attempt at a rounded mouth feel, thin and light on the palate but still trying to be silky. Has some quality aspects but not really up there to get the scores that it gets. The mid palate is more of an aciditc backbone with knitted tannins. The finish is, and stick with me here, the taste you get when you have blood in your mouth. Some metalic, some sour feelings. Its nice but short lived.

Final verdict? A nice wine, not a great wine. It has the aspects and the possibilities of a great wine but this particular bottle is not quite there for the price range. It is good though and I do recomend it. My guess is it still needs time sleeping.

Happy drinking!

Kenny

Coldstream Hills Reserve Cabernet Sauvignon 2006 – what i’m drinking at the time 12.02.2012

Hey folks, been awol…again, but still kicking. Thanks to everyone who’s been checking in and hitting the “like” button on my posts, means alot 🙂 so I took out a little somethin somethin tonight, a little gem from Yarra Valley.

Coldstream Hills Reserve Cabernet Sauvignon 2006

Another side note, please excuse the picture today, I lost the bottle! I know, slack right? Had to scour the net for a half decent pic of this bottle and the fact that the picture changes for each vintage doesn’t make it easier. The bottle is in a bin somewhere so if I am able to source another bottle for a pretty pic, this post will get updated.

Ok, so whats up with Coldstream Hills. Coldstream Hills is a very solid winery out in the Yarra Valley originally (and maybe still) owned and opened up my James Halliday. I bought this bottle a year or two ago where we were served by a guy who we nick named “the white James Earl Jones”. Imagine JEJ saying “PEEE-NO” with that deep deep voice. Great guy. Classic.

The reserve wines are only made in the great vintages of the area. The cab sauv was first made in 1992 sourced from a 2.6 hectare block fermented in new French oak. You can pretty much find all the info you want on google for just click here.  Reserves are usually made to last for about 20 years. I made some chicken scratching on this bottle saying I can keep this till 2018. Lets go!

The nose was not as big and bold as I expected but you can still easily pick up black and purple fruits, think plums and black berries. There is also some mint thrown in there too.  The oak is not very upfront but makes it’s presence known. There is also some sour red fruits and some musk sticks – remember those lollies in the 80’s called “fags”? They are white sticks with a touch of red on one end and looked like cigarettes. There is definitely some of that in there.

The attack on the palate is lean tannins which transitions into lychee skin flavours. Randomly after the wine was all gone, we had lychee for dessert! I quickly peeled off the skin, wiped off the leftover juice and put it in my mouth. It was pretty spot on! The wine has a nice balance here because there is some ripe fruit sweetness with firm tannins and an acid backbone…and hits of dusted mint sugar? Does that even exist?

It finishes very very long, probably because the wine is so concentrated and gives the impression of a heavy wine (though it’s more medium bodied), some residual alcohol in the mouth but just heat and not the unpleasant burn. The tannins are still here and pleasantly tickling the inside of you gums. The sour fruits come in about a  minute after.

A solid, powerful and stong wine. Very ripe and very upfront with some overall softness to it also. It’s also a layered wine if you want to look for it. I think it would go great with big prominent sauces, thinking a garlic or maaayyybe a blue cheese sauce on a juicy steak. Downside is it’s $50 a bottle but it’s quite good. I’m 51% thinking that it’s a bargain buy.

Till next time, lets hope it’s sooner rather than later!

Kenny

Louis Jadot Bourgogne Pinot Noir 2006 – What i’m drinnking at the time 2011.11.26

Hello everybody and wellcome to another edition of the “drinking show”. Today, we are revisiting France, specifically Burgundy.

Louis Jadot, Bourgogne Pinot Noir, 2006

12.5% alc/vol.

Burgundy, motherland of Pinot Noir. Pinot Noir from the Louis Jadot lable is a pure varietal wine produced from Pinot Noir musts and wines selected from village-level vineyard sites throughout the Côte d’Or and Côte Chalonnaise. As with several of their smaller wines (like this guy), Maison Louis Jadot practices a “réplis” to improve the quality of the wine by declassifying some wines of higher appellation to be incorporated into the blend. In other words, you get the BMW without the badge nor the price tag, a win win for the consumer.

We visited our friend Sophie and Richard and now their lovely bouncing baby William for dinner and we swapped their wine for our roast pork. The roast pork, as it turned out, was an excellent match for this wine.

The nose was light and airy, ethereal and thin layers of sour cherry, strawberry, yellow flesh plums and a background of liquorish. The initial attack on the palate was of dark fruits which lead into an aniseed, fennel seed, star anise combination (which is why it matched with the pork; we seasoned it with fennel seeds, coriander and thyme). The flavour followed into some sweet spices, dark berries and then into a barky tannin character with a firm acid backbone. Great mix of flavours and the wine and food bounced off the each other well. There was little to zero heat and the finish was long, spicy with a touch of a barnyard smell which is to my liking. I also noticed that the wine got a lot better and smoother as it sat in the glass but I should also say that your surroundings and mood does add to your enjoyment of the wine.

A very enjoyable wine especially with the meal and the company. It looked like little William wanted some too! At $30 bucks, maybe a touch expensive for a table/village wine but a great introduction and example to French pinot noir. I think I will always associate this with a family wine, very warming and loving.

Thanks again guys, till the next time.

Kenny

Thomas Hardy Cabernet Sauvingnon 2006 – What i’m drinking at the time – 23.11.2011

It’s Wednesday, and you know what that means, vino! Today we get to sample a Thoman Hardy from the Coonawarra Adelaide Hills areas.

Nice packaging, 13.5% alcohol and a coonawarra cab sav makes for some high expectations. This guy retails for about $100 bucks so lets hope it delivers!

Typical cab nose, red fruits, sour cherry and strawberry, maybe some blackcurrent? Some notes of lush green leaves, i’m thinking holly and some hints of kiwi fruit skin. There is also a sandy grainy aspect to this nose and makes you think of undergrowth.

Attack is somewhat bitter and takes it time to subside and mellow out. The fruit is not upfront, very much in the backgroung. The midpalate does spike in terms of fruit intensity but it’s short lived. Flows into a very tight but not omnipresent mix of tannin and acidity. Tannins definately kick in at the finish, the sides of your tongue and top gums are very grippy and there is a gravel, concrete mouthfeel, dusty dull and blunt finish. Tobacco bits thrown in the mix too with a sprinkle of acidity here and there as your mouth regains moisture. Extremely long finish with little to no heat and makes you want that next mouth full. Somewhat balanced (touch too much tannin) but I dont think its ready for drinking yet. The bottle says celler for 5-20 years and i’m inclined to say hold for at least another 5-7 years. As you drink the wine over time, it definately improves and more complexity and flavours come into play with more fruit forward flavours.

At $100 bucks a bottle, a soild wine especially for cellaring so not great for immediate gratification. I would spend money on some other wines at this price point but I can see others who enjoy this kind of profile easily spashing out on this.

Recommended for some, but as always make your own opinion and try try try!

Kenny