Beringer White Zinfandel 2007

I rarely buy Californian wines but was game to try this white zinfandel. Opened to some pleasant aromas of strawberries, citrus, watermelon and a touch of cream. On the palate it was quite simple, and slightly sweet with clean acidity and a nice finish. Did remind me somewhat of a d'Anjou rose, and overall was quite pleasant drinking.
50+4+12+16+7 = 89/100

Leopard's Leap Pinotage Shiraz 2007

I have barely had two South African wines in my life, this may be the second. Opened to an interesting bouquet of plum, berries, oak, smoke and vanilla. Palate weight was not dissimilar to a light pinot, but was well balanced with some nice chewy tannins. Finish was dryish and balanced and length quite reasonable. Overall this was sort of a cross between a pinot noir and a shiraz, which worked quite well. Very nicely made wine.
50+4+13+17+7 = 91/100

Chateau Grand-Pontet Grand Cru Classe Saint-Emilion 2003

For dinner a Bordeux, this time from Saint-Emilion. The bouquet showed aromas of black fruits, currants, licorice, graphite, herbs, leaf and oak. The palate was initially quite tannic and oak was prominent, but did settle down and integrate reasonably well with the fruit. Structurally it was a little laxed but the mid and back palate were dense and did hold together. Finish was quite long and dry, with sweet lingering fruit and savoury oak. Overall quite a good effort.
50+4+13+17+7 = 91/100

Henschke Louis Eden Valley Semillon 2007

Friday aperitifs and grabbed this Semillon. Opened to a pleasant bouquet of honeysuckly, lemon, nectarine, some fruit salad, wax, toast and smoke. On the palate it was quite dry, with some nice savoury notes under the fruit. A little oak was evident, with some wax and mineral. Quite well balanced and a nice savoury edge on the finish. Quite delicious Semillon which could cellar for another 5 years.
50+4+13+17+7= 91/100

Hugel Riesling 2006

For our roast pork dinner we opened this riesling from Alsace. On the bouquet were some lovely aromas of lime, sherbet, florals, minerals and musk. The palate was pitch perfect with clean fruits over soft chalky minerals, lovely acid and very dry powdery finish. Again consistent and a perfect example of a basic Alsatian reisling. Lovely.
50+4+13+18+8 = 93/100

Mountadam Estate Chardonnay 2007

An old favourite chardonnay, which we haven't had for a while. Opened to aromas of grapefruit, pear, mineral, nuts, oak, ginger and spices. The palate was clean and well balanced, with good weight and length. Again I find this chardonnay like the 2006 vintage still moving stylistically towards the fashionable Burgundinian style, which worries me, as would prefer something with more character and less conformist. Character maybe equals more oak, or perhaps phenolics? Still, a fine chardonnay.
50+4+13+17+7 = 91/100

Stonier Reserve Pinot Noir 2006

This pinot from Mornington Peninsula opened to quite a fine bouquet of sour cherry and red fruits, caramel, milk, some forest floor and a touch of oak. The palate was very light in body, with more sour fruit over some nice acid and taught tannins. Over time the wine did slowly reveal a savoury edge, and by the last glass did leave you wanting. But overall the wine seemed too thin and lacked weight, even though it was quite well made and pretty charming.
50+4+13+16+7 = 90/100

Carpineto Rosso di Montepulciano DOC 2006

Some more Italian red, this one a basic Montepulciano. Opened to aromas of red berries, cherries, oak, coffee, amarone and some earth notes. The palate was initially quite acidic with astringent tannins, but did settle with airing to show bright fruits, minerals and vanillan. Overall quite a decent red, but does need good time to breath. Could improve with some cellaring.
50+4+12+17+7 = 90/100

Pierre Naigeon Gevrey-Chambertin Vieilles Vignes 2005

For dinner I opened this Burgundy made by Pierre Naigeon, who apparently visits our shores regularly. Initially the nose was quite shy and austere, with some bright cherry fruits, sap, violets and sweet spices. The palate too was initially austere, but did firm and develop with air, and towards the end of the bottle was beginning to impress. Overall and in the end very charming, but elusive somewhat, which suggests cellaring or a long decant recommended.
50+4+13+18+7 = 92/100

Domaine Henri Bourgeois Sancerre 'la Vigne Blanche' 2007

Friday night and Deb brought home this French white for our aperitif. Opened to some aromas of sherbet, citrus, minerals and musk. On the palate fruit and acid were nicely balanced over chalky and powdery minerals. Overall quite a straightforward and enjoyable Sancerre.
50+4+12+17+7 = 90/100

Telmo Rodriguez Almuvedre 2007

For our next wine I opened this red made from Monastrell grapes from Monovar in the Alicante region of Spain. On the bouquet were some generous aromas of blueberry, cherries, baked earth, coffee and spices. The palate again was quite generous with rich red fruits over slightly chewy tannins. Body was quite weighty and finish dry and lingering. Quite an impressive and moreish red which is a bargain at around $20.
50+4+13+17+7 = 91/100

Domaine Oratoire St Martin Cotes du Rhone Rose 2007

For our next wine we opened this rose from Cairanne. Made from Grenache, Cinsault and Syrah the bouquet showed delicate aromas of red berries, strawberry, quince, menthol and some pepper. The palate again was quite delicate, almost thin with crisp dry fruits, minerals and some cream. All up I found this wine a bit on the anemic side, and while decently crafted a little lacking in generosity. Overpriced at $30.
50+4+12+16+7 = 89/100

Santa Margherita Pinot Grigio Delle Venezie IGT 2007

With Greg over for dinner we started with this white from the Venezie region. The bouquet showed aromas of clean white fruits, apples, pear, flowers, vanilla and some savoury oak. The palate again was quite clean and well balanced, with basically ripe apples over savoury oak and minerals. All up this is quite a lovely pinot grigio, which would work well with food or just as an aperitif.
50+4+13+17+7 = 91/100

Chateau Saint-Pierre Saint-Julien 2003

For dinner some Bordeaux, and this time a 4th Growth GCC. After an hour or so in the decanter, the bouquet showed blackberries, cassis, coffee, tobacco, oak, leather, currants and some vanilla. On the palate it was quite reductive and old fashioned, with nice minerals and sinewy-chewy tannins. The wine did firm up over time in the glass and length was quite long. Very well balanced and poised, this was a great old-world style Bordeaux worthy of a 4th growth.
50+4+13+18+8 = 93/100

Devil's Lair Chardonnay 2007

A new vintage of this favourite chardonnay of ours from WA. The bouquet revealed oatmeal, grapefruit, ginger, vanilla and some spice. The palate was quite austere, steely and minerally. Over time it didn't really open up, but remained tight and long. It seems that the style is definitely changing from its former generous and distinct style to a leaner Burgundinian style, which for me is a shame as I think it unnecessary to ape French styles. Still very well made and reasonably priced.
50+4+12+16+7 = 89/100

Paul Jaboulet Parallele 45 Cotes du Rhone 2006

Some CDR and this one with quite an attractive label. Opened to aromas of cherry, blackberry, licorice and spice. On the palate it was fairly light and forward, with more juicy sourish fruits over dryish tannins. Length was a little short but finish was satisfying enough. Overall not a bad CDR but certainly have had better.
50+4+12+16+7 = 89/100

Clos des Moiselles Cotes de Bourg 2005

Some cheap Bordeaux, this one I believe is sold in America in Cask form. Opened to aromas of blueberry, blackberries, raspberry, vanilla, oak and some spices. On the palate it was quite fruit driven, with some greenish tannins but not overly green. Mid and back palates were lacking somewhat but overall quite a generous cheap Bordeaux which would please most.
50+4+12+15+7 = 88/100

Pierre Naigeon Clos Pierre Pinot Noir 2008

This pinot from Victoria is made by Pierre Naigeon, a French winemaker from Gevery Chambertin. Opened to some nice aromas of bright cherries, sap, flowers and a little spice. On the palate it was quite juicy, with sappy notes. It was relatively thin but very well balanced and poised. Overall quite a simple pinot which is quite moreish and relatively cheap at around $16.
50+4+13+16+7 = 90/100

Carpineto Farnito Toscana Cabernet Sauvignon 2001

Another Carpineto wine, this time with fruit sourced from Florence and Siena. After decanting for an hour or so the bouquet showed a melange of morello cherries, blackcurrant, rose petals, licorice, oak, cabernet leaf and spices. On the palate it was initially dominated by very dry tannins, but these did settle down and integrate nicely into some nice fruit, minerals and oak. Good structure and quite deep and long, this wine was quite moreish and pleasurable. Overall a very attractive and enjoyable "Super Tuscan" and suited our veal ragu perfectly.
50+4+13+18+8 = 93/100

Kooyong Farrago Chardonnay 2006

I have tried the other single vineyard chardonnay from Kooyong, the Faultline, which from memory was quite excellent, so was pleased to find the Farrago. Opened to a very clean bouquet of citrus, ginger, pear, smoke, minerals and a touch of spice. On the palate it was quite tight and a little austere, with clean minerally fruit over soft oak. Very well balanced and integrated with a tight dry finish. Overall quite Burgundian in its style and a little less generous than the Faultline. Would suit cellaring.
50+4+13+18+7 = 92/100