Thanks Paul,
We had some very old friends from Oz staying here for a few days this week, Lou has a house just 60 kilometers from Coonawarra, this the brick red Terra Rossa baked clay, which in the best vineyards, is a thin layer over limestone marl, which gives the wine a more structured and minerally quality. The old vines are not irrigated.
Goldwater serving:
His Misses absolutely Loved this Goldwater '10, which was kept well away from the fridge during the evening on the quarry tile pantry floor.
She loved it alright, and having another 5 in stock, I was generous of course. She was enjoying the wine some 20 hours after opening.
I kept the wine in the fridge overnight to maintain freshness, but then wipped it out mid-morning. Serving these '10 MSB's, particularly like this one, is key to flavour, and satisfaction.
off topic:
When we eventually go over to stay with them - on retirement, he promises to take me to the boutique growers who also make their own wines. The boutique growers, there are two he knows on the Terra Rossa, kept their old knarled vines (against all odds and marketing pressures) and sell them through word of mouth- all of them, nothing left over. The Merchant Bank investors who moved in to Coonawarra, caused many hectares of old vines to be grubbed up in the 80's, this to make way for higher volumes. John Riddock cuvee's are old vine, but serious money over here !
There has been a puchase tax and duty change in OZ, over more recent years, that copies the UK model, that I was not aware off - I have been educated on the production, growing, season and industry there this week.
I'm looking foward to enjoying these boutique old timers - you bet I am
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