I'm more interested in what that is.
Vacuum games? I know a few technologies this could refer to so not sure what you mean.Would someone please explain? Have I not been drinking too long and is my palate completely effed up by diet changes and coffee?
Someone had brought this to Thanksgiving lunch. 2018 Robert Oatley "Signature Series" Cab Sav with Margaret River as the origin.
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What is going on? Is this a thing now, that I've somehow missed? Is it a thing now to make Cab Sav taste like a Tempranillo/Merlot love child? With no real fruit on the front and nothing on the back either?
OFC, herself loved it (and didn't get any sort of headache from it, bonus I suppose). It made me think someone's been playing vacuum games. (Yes, I realise they'd prolly sue me for libel if I were saying that in Oz.)
What frame of reference do you suppose leads to that situation? I mean, you don't generally have top orchestra conductors who are confused about the classical repertory.I made that claim to one of Oz's top consulting winemakers once. He lined up a flight of 5 wines wrapped in foil. 4 were typical junk--I call it Syrah Jr. #5 was quite good. New world fruit, old world tannins. I told him he had won and I wanted to know what 5 is. He muttered "shit" under his breath and unwrapped it. Willamette Valley. I don't remember the winery anymore. Earlier I had extolled the virtues of Willamette pinots so he slipped one. Turns out he thought I was full of it and just running down Australian wines to be a jerk. He expected me to say all of these are crap and then he would smugly reveal the Willamette Pinot. It was a stupid move, as WV couldn't be more a) recognizable and b) different from Aussie pinots.
Australia is one of the most insular places in the world, and it shows in their wine profession too. As a generalization, Aussie wines are so easy to pick out (there are always exceptions of course). But he was also fairly drunk by that point (we all were). So partly I just don't think he thought it through. Eventually I came to respect his abilities and like him quite a bit. He knows his stuff, including old world. His specialties are chard and cab, not pinot. Still, he showed a remarkable knowledge of old world pinot. I just think his palate was irretrievably Oz-biased.What frame of reference do you suppose leads to that situation? I mean, you don't generally have top orchestra conductors who are confused about the classical repertory.
I agree. NZ is a totally different beast. You can find those "syrah jr" pinots. I am not well versed in NZ wines, but PN seems to run the gamut from "syrah jr" to very light, fruity styles, and can include at least some earthy dimensions. What I have always had trouble finding (again, not an exhaustive sample) are nice fine-grained tannins.Dunno about Oz, but across the Tasmanian sea, I would disagree as I've had some very nice New Zealand Pinot Noirs, especially from Central Otago, although I don't regard myself as an expert ...
Hmmm ... dunno what your palate would say, but I did a wine tour there and really liked the Gibbston Valley PNs and the Amisfield PN (always want to say Amityville for Amisfield ...).What I have always had trouble finding (again, not an exhaustive sample) are nice fine-grained tannins.