Chateau Cedre Le Cedre 2005

After having their 2nd wine a few times over the years, was please to see their top wine in store. Opened to aromas of deep blackberries, mulberry, blueberry, cream, marzipan and some strawberry. On the palate the tannins were quite natural and prevalent, with more forest fruit puree and some soft tarry notes. Length was quite decent and finish lingering. I did notice a lot of sediment, mostly comprising of skin. An interesting wine which would do well with further cellaring.

50+4+13+17+8 = 92/100

Domaine du Pegau Chateauneuf du Pape Cuvee Reservee 2006

For my review number 1000, we indulged a little in this Chateauneuf. Opened rather locked up, but did slowly open to show cherries, kirsch, strawberry, graphite, violets, licorice, earth and oak. The palate was a touch hot with alcohol just under the surface, but fruit was deep and tannins silky and a bit green. Length was quite long however this vintage is not quite as impressive as the 2007.

Still would be interesting to see this develop with further cellaring.

50+4+13+17+8 = 92/100

Pirramimma Petit Verdot 2005

This 100% Petit Verdot from McLaren Vale opened to aromas of black cherry, mulberry, kirsch, violets, bitter chocolate, vanilla and some oak. The palate was well balanced with juicy black fruit, decent acidity and slightly greenish tannins. For an odd varietal this was a very well made and delicious red.

50+4+13+17+7 = 91/100

Chateau Suduiraut 1989

To finish off our fine dinner, we ordered this Sauternes. On the bouquet were aromas of dried apricot, honey, violet, rosewater, lemon curd, orange peel and mineral. The palate was well balanced, with rich fruit over nice mineral. Quite clean and fresh finished made this quite a lovely dessert wine.

50+4+13+17+8= 92/100

Château Grand-Puy-Lacoste 1998

For our main course at dinner, we indulged a little with this Paullic. Opened slowly to reveal black cherry, licorice, timber, graphite, grass and earth. On the palate it seemed still a little young, with tannins still quite dry and a touch green. Overall quite a good effort and could develop further but not a lot I think. A decent old-fashioned styled Bordeaux.

50+4+13+17+7 = 91/100

Schloss Gobelsburg Alte Reben 2005

Out at dinner with a friend, we started off with this Riesling. On the bouquet were aromas of peach, tangerine, stone, honey, herbs and minerals. On the palate it was quite dry with some CO2 evident. Lovely acidity and minerality, this was quite an impressive effort. Excellent.

50+4+14+18+7 = 93/100

Yannick Amirault Bourgueil La Coudraye 2007

Initially I was under the impression that this was a Burgundy, but originates from Bourgueil not far from Chinon in the Loire. Made from 100% Cabernet Franc this wine opened to aromas of blackberry, blueberry, vegetables, coffee and slight barnyard characters. On the palate it acidity was sharp and focused, with juicy fruit over slightly bitter tannins. Overall quite a sharp wine but balanced and quite focused. Well made interesting wine.

50+4+13+16+7 = 90/100