Shock horror apparently Australia has a wine glut, it seems we’re not drinking as much as we used to these days.
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Popped in to visit my best mate last night, took the Rauzan along as I thought ‘13 being a poor vintage would mean it wouldn’t need time. We enjoyed that a lot, so decided another bottle was needed and opened the d’Angludet, poured small glasses and while drinking them realised we’d had enough, so she’s got a nice wine for Easter lunch.
Rauzan-Ségla 2013
Decanted and poured, it was a deep garnet red. Nose had some lovely dark fruits and some tobacco. Initial impression of the palate was really grippy tannins, followed by dark fruits. As it settled the fruits were clearer, dark red fruits, cherry, plum, some nice cedar notes, and a lovely floral perfume. After about 90 minutes the tannins were softened and it was gorgeous, medium to light weight, cedary tannins, fine acidity beautifully balanced with the fruits. The next bottle will get a couple of hours in decanter and be lovely from the start.
D’ Angludet 2005
Pulled from Kell’s shelf and decanted, it was a light garnet. Fantastic nose of cassis and blueberries, the palate is medium weight, fine tannins with vanilla and mushrooms, good acidity well balanced with black fruits, cassis and blueberry flavours. It’s at its peak now and could easily be mistaken for a classed growth, really lovely wine, I hope they enjoy it today.
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You’ve been making too much wine for a while now but this has been exacerbated by your falling out with China, reduced wine consumption and a shift away from the big, alcoholic red wines that Oz was famous for. Unfortunately you’re going to have to make less ( ie some wineries will go under) and switch to more lighter, cooler climate type wines which is a problem as you’re heating up. Apart from that, it’s all good 
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What with wines of a poor vintage and Moselle’s of a dubious condition my heart bleeds for you 
. Seriously, hope you are now nicely settled in your new home and feeling better in yourself. Take care and have relaxing weekend Eoin.
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Thanks Alan, have a lovely Easter.
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I cooked roast leg of lamb today for lunch and found this Tuscan lurking in a forgotten corner so pulled it out to accompany - good choice, as it turned out! Happy Easter!
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We too had lamb for lunch, washed down with a bottle of
Penfolds Max’s Shiraz Cabernet '17, our daughter’s choice. Always a family favourite.
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Viognier ‘Les Contours de Deponcins’ 2023 from Francois Villard in Collines Rhodaniennes in the Rhone. Just fabulous - not like eating a bowl of tropical fruit salad. We had this with Chicken Kyiv and it was just the ticket
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We are away at the moment and drinking a bottle of Burgundy that my partner kindly bought for me, the Christmas before last. A brilliant match with our Easter lamb from the local Sailaen Project. Peppery and leathery notes, we thought.
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This evenings wines with a beef roast dinner, and then a surprise, and I only had the TWS Ex Cava in the fridge, but still very tasty and good.
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Very interesting, is this common knowledge or where did you learn all this?
This is pretty common knowledge. Globally there is about a 10% overproduction of wine and tastes are moving away from wine to beer.
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Didn’t know that. I like both 
. I thought the trend was moving completely away from alcohol.
None of that surprises me, there’s wineries opened up all the way up to the Queensland border. Australia is only going to get warmer and those wineries in the cooler parts (Tasmania) will survive. I do hope there is always a place for those big bold reds, they’re still my favourite but I do generally only drink them in the cooler months.
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The bottle of 2018 Langmeil that I had put by for a Christmas lunch ( with my late neighbour) was spread over two days of Easter this year
I do love big bold Aussie reds . 
I also remember that you talked about Tasmanian sparking wines and I had one put away for last Christmas, when after 7 and half months of sobriety I was going to fall off the wagon.
Sadly my neighbour passed away just before Christmas
Instead I had some very nice English cider 
. These days we make some really good ciders
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Glad to see you enjoying a wine Max, even if not over-indulging.
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A Tassie bubblie and some of whites are wonderful wines.
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