GMS blend from Murrumbateman. Lavender, violets, rose petal and mandarin peel. Spices of oregano, nutmeg, coriander seed, vanilla pod and pepper. Brilliant yet restrained fruit of raspberries, cherries and mulberries. Not a fruit driven style. Instead there's earth, granite, brambles and smouldering savouriness. Smokey bacon and chorizo.
Rugged, brash and masculine. Sit up and take notice. Serious, serious wine. Reveals more fruit on Day 2 with a core of graphite and undergrowth. It will surely develop and unravel it's youthful complexity with bottle age.
Matched heartily with a rich vegetable and bacon winter soup.
Tasted 24th & 25th May 2013
www.clonakilla.com.au
14% Alc Vol
In your review you state that "Reveals more fruit on Day 2". Can you please indicate what happened to the wine between the last pour on day 1 and the first pour on day 2.
ReplyDeletei.e. was it left in the glass? (unlikely) was it stoppered and stored in the fridge? etc
Knowing this helps me to understand the implications of your comment about the nature of the wine on the second day.
Thanking you,
Howard Jones
Hey Howard. My usual method for tasting a wine on subsequent nights is to decant first night for at least a few hours whilst drinking. I use a Nuance Wine Finer/filter/aerator to pour from the bottle into the decanter. Once I am done for the night I pour the wine back into the rinsed out bottle and will always vacuum seal the bottle and store at room temperature until the next night when I may decant again or at least use the Nuance Wine Finer to pour from the bottle into the glass. I am no wine expert but this is just the method I have employed now for some time and I really enjoy seeing how the wine may change over one to two days. Especially those cool climate spicey and savoury wines. I hope this helps and thanks for your comment. Cheers Tony
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