Category Archives: Uncategorized

Time to use up all my ingredients- biodynamic butter, awesome market mushrooms, ox heart tomatoes, viscous old balsamic& real parmigano reggiono that we bought in italy. Roumier chambolle musigny 2008 Is a high toned classic edgy pinot with floral notes- … Continue reading →

Local supermarket has this for 1/4 of the price in Australia Starting a glass now 7pm local time… Tight and reserved Decanted and this cork has locked this critter down – Burghound says drink 2019+ incredible intensity and brulee like … Continue reading →

G.Roumier chambolle musigny 2007 I just dont get how he gets such clarity and mineral action in a village wine- my first thought was Francois at Vogue talking about peering into a waterfall- Drink now for me- a recent 2001 … Continue reading →

Etienne Sauzet puligny montrachet 2007 Oyster mineral clarity- length- that improves with time 90 Louis Jadot les Fuees 2001 Bizarre really- my favourite vintage and France is flush with them in supermarkets- across the range in reds- minerals to burn … Continue reading →

I like wine- ok I like genuine simple unadulterated wine- less pumping & technology for me the better ( I have even had a recent release from Sami-Odi from Barossa and thought it was good)… I have been buying bits … Continue reading →

I am learning wine generally tastes better the closer you drink it to its origin… Pio Cesare dolcetto d’Alba 2010 I have a theory – if stuck order a PC- acid& tight squeaky clean fruit – classic Margherita in Lecco … Continue reading →

Sylvian Langoureau St Aubin 1er en remilly 2010 St aubin has done well in 2010- rich , botrytis influence, round peach with subtle acid 88-89 Jean Foillard cote du py 2009 What a contrast to the 2010 that had verve- … Continue reading →

Chateau de Fonsalette cotes du rhone 1999 Elegant moutheel & smells like a cru beaujolais with age 90 Coche dury mersault perrieres 2008 Young coiled that blossoms in the glass 93-96 Herve roumier bonnes mares 2005 Double blind- i got … Continue reading →

Fresh Morels due next tuesday but the dried ones soaked for 6 hours in milk & water were a treat cooked with fresh forest mushrooms served on sourdough The real star was exquisite veal on bone butched from Les Halles … Continue reading →