Sorry - how can you plug a Cleanskin ?
I was lucky enough to get some of these in a semi-mystery case from Tony L.
I'd phoned up the good folks at Tony's after being offered a nice deal. To check the mix, they seem to know what you like from your past ordering profile.
I'd racked these away for a while, and my fireside claret is low again, so time to try. Is this Yarra Yerring, Goulburn Valley, or Kelly country ? Like ole Tahbilk in flavour. - well speculation is always fun - but stupid !
15 months in oak, 14% Export licence approved date, Bin No, lardy dardy dah. Wow, this is real nice Cab. No crazy brand innoculation techniques, just well made cab, beginning to settle out.
Fab - mature christmas pudding (2-3yrs) and mahogany drawer nose. Lovely fruit, just like a full and decent H.Medoc on the '03, and with some good St. Julien notes as well. Not sweet and silly, no sweet purple paint here, not dry, a wee wee bit of furry boots, but Hey ! I had not left it in the rack long enough.
This is nice, knocks a load of big brands for trad Cab right off their purch - nicely inside a tenner last year, and before cellaring.
Rich and GK may like this.
Question for Mel, have the big brands started innoculating their ketchup yeast concoctions yet. What I read in the science journal on the web for this laboratory business is quite scary. Or is it scare mungering ?
Yeah edited later today. - Shezza would like this cleanskin, I reckon. Stick a different label on it at the Decanter tasting and see how many fall for the gag
