Beverly and I returned late last night (OK early this am) from a quick
mostly business (3 days in the Adelaide Hilton WhooHoo!) but in the
midstof it all I did get to take in a couple of lovely wines (and some
duds)

Ross Estates

2008 Tempranillo I found this to be a little onthe light side
but well crafted. Spanish style would have just a bit more body but
over all a nice refreshing wine

2007 Old Vine Granache I may have been hesitant about hte Temp (QPR
more than anything) but this wine is very nice, I got a huge taste of
raspberry (Cellar notes say cherry) but the notes and I agree that the
wine is concentrated and medium bodied. The Cellar person thought it
remiscient of a Burgundy but I found it to be mostly in its own. Good
finish and enough tannin to merit a little age.

2005 Lynedoch Bordeaux blend (one could discern the Cab Franc notes)
This was a good QPR for a Bordeaux style wine. A bit of a ringer for a
Bordeaux Superior from the Left Bank.

2006 Shiraz This one is the ageworthy one of the bunch the 06 showing
a little green but with good body, color, nose classic Shiras without
too much oak.

Langmeil

2007 Grenache "The Fifth Wave" Think Chateauneuf du Pape and you have
this one. much more complex than the Old Vine from Ross.

2006 Shiraz "Orphan Bank" I got a little of this while tasting the
above. All I can remember is that this is a really fine Shiraz that
rivals the

2007 Shiraz "The Freedom" From vines planted in the 1840's, no
irrigation, all hand crafted this is an incredible wine. It was
bottled only two weeks ago now so less than 7 days in the bottle when
I tasted. Expected something really tight and it did need a little
swirling, but oh did it deliver, very dark wine just a titch of RS in
the 15.5 alcohol but not jammy like a Zin. These last two were very
special treats.
Seppeltsfield

Kaesler

For lunch we had a Shiraz and and Semillion from Kaesler. Neiter had a
bottle at table and the braised kangaroo was the star of the lunch
but the Semillon was a fine example of fairly young (2007 by my guess
and affirmed by waitstaff) wine that rivaled any of its age from the
Hunter.

Last stop on the wine tour was
Seppeltsfffield (fomerly Seppelts)
After a lengthy tour of the grounds and history of the family we
retired to the trophy room to sample several sherry and port wines.

Highlights were 21 yo Tawny and DP90 a blended wine averaging 21 or
more. The DP90 was my favorite, lighter and Cellar notes indicate
cplex wine with buterscotch spice walnts and toffee. I would have to
agree.

another pleaser was the rare Tokay, a wine in need of a new name but
otherwise fine desert wine. No Botyrus here just late harvest
muscadelle. This is a Solera process wine.

the biggie of the day was the chance to sample the 100 year old port
which is a tradition dating back to the 1870's when the first cask was
set aside for century age. They have produced a century port every
year since (the 06 or 07 was a 100 pointer IIRC) Really old port is
an experience that is too rare for most of us to develop an
appreciated. Rich thick and alost tarry, this had an incredible
presence that set off bombs in the mouth but for me they were
overpowering and subsequent sips were not as rewarding. Botton line, I
did not finish my sample, but went back to the SP90 more my style,
different strokes.

Crazy note. We had dinner (for 300+) at Penfolds. For some reason it
was decided that only the bottom of the Penfolds portfolio would be
served so we had a weak Riesling and an oaky Pinot Noir which were
appreciated by none and disliked by many. (played option game with yet
another a GSM from Barrossa very green, unbalanced one sip screamed
blend and left many wondering why Penfolds would even offer this as a
choice for our host to purchase.
Joseph Coulter
Joseph Coulter Cruises and Vacations
www.josephcoulter.com

On Sep 17, 7:45�pm, Joseph Coulter > wrote:
> Beverly and I returned late last night (OK early this am) from a quick
> mostly business (3 days in the Adelaide Hilton WhooHoo!) but in the
> midstof it all I did get to take in a couple of lovely wines (and some
> duds)
>
> Ross Estates
>
> 2008 Tempranillo � � � �I found this to be a little onthe light side
> but well crafted. Spanish style would have just a bit more body but
> over all a nice refreshing wine
>
> 2007 Old Vine Granache �I may have been hesitant about hte Temp (QPR
> more than anything) but this wine is very nice, I got a huge taste of
> raspberry (Cellar notes say cherry) but the notes and I agree that the
> wine is concentrated and medium bodied. The Cellar person thought it
> remiscient of a Burgundy but I found it to be mostly in its own. Good
> finish and enough tannin to merit a little age.
>
> 2005 Lynedoch Bordeaux blend (one could discern the Cab Franc notes)
> This was a good QPR for a Bordeaux style wine. A bit of a ringer for a
> Bordeaux Superior from the Left Bank.
>
> 2006 Shiraz This one is the ageworthy one of the bunch the 06 showing
> a little green but with good body, color, nose classic Shiras without
> too much oak.
>
> Langmeil
>
> 2007 Grenache "The Fifth Wave" Think Chateauneuf du Pape and you have
> this one. much more complex than the Old Vine from Ross.
>
> 2006 Shiraz "Orphan Bank" I got a little of this while tasting the
> above. All I can remember is that this is a really fine Shiraz that
> rivals the
>
> 2007 �Shiraz "The Freedom" From vines planted in the 1840's, no
> irrigation, all hand crafted �this is an incredible wine. It was
> bottled only two weeks ago now so less than 7 days in the bottle when
> I tasted. Expected something really tight and it did need a little
> swirling, but oh did it deliver, very dark wine just a titch of RS in
> the 15.5 alcohol but not jammy like a Zin. These last two were very
> special treats.
> Seppeltsfield
>
> Kaesler
>
> For lunch we had a Shiraz and and Semillion from Kaesler. Neiter had a
> bottle at table and the braised �kangaroo was the star of the lunch
> but the Semillon was a fine example of fairly young (2007 by my guess
> and affirmed by waitstaff) wine that rivaled any of its age from the
> Hunter.
>
> Last stop on the wine tour was
> Seppeltsfffield (fomerly Seppelts)
> After a lengthy tour of the grounds and history of the family we
> retired to the trophy room to sample several sherry and port wines.
>
> Highlights were 21 yo Tawny and DP90 a blended wine averaging 21 or
> more. The DP90 was my favorite, lighter and Cellar notes indicate
> cplex wine with buterscotch spice walnts and toffee. I would have to
> agree.
>
> another pleaser was the rare Tokay, a wine in need of a new name but
> otherwise fine desert wine. No Botyrus here just late harvest
> muscadelle. This is a Solera process wine.
>
> the biggie of the day was the chance to sample the 100 year old port
> which is a tradition dating back to the 1870's when the first cask was
> set aside for century age. They have produced a century port every
> year since � (the 06 or 07 was a 100 pointer IIRC) Really old port is
> an experience that is too rare for most of us to develop an
> appreciated. Rich thick and alost tarry, this had an incredible
> presence that set off bombs in the mouth but for me they were
> overpowering and subsequent sips were not as rewarding. Botton line, I
> did not finish my sample, but went back to the SP90 more my style,
> different strokes.
>
> Crazy note. We had dinner (for 300+) at Penfolds. For some reason it
> was decided that only the bottom of the Penfolds portfolio would be
> served so we had a weak Riesling and an oaky Pinot Noir which were
> appreciated by none and disliked by many. (played option game with yet
> another a GSM from Barrossa very green, unbalanced one sip screamed
> blend and left many wondering why Penfolds would even offer this as a
> choice for our host to purchase.
> Joseph Coulter
> Joseph Coulter Cruises and Vacationswww.josephcoulter.com

I had the opportunity to taste Seppelts 100 year old Port a few years
ago as a friend of mine bought a bottle while travelling. It had a
very, very dark greenish cast to it when helkd to the light and it was
much as you describe it. I found it to have an overpowering menthol
and herbal flavor to it and the effect was much like mentolated cough
syrup. I couldn't drink much more than a sip either. It actually
left a tingling sensation in my mouth for several minutes.

On Fri, 18 Sep 2009 05:24:41 -0700 (PDT), "Bi!!" >
wrote:



>>
>> the biggie of the day was the chance to sample the 100 year old port
>> which is a tradition dating back to the 1870's when the first cask was
>> set aside for century age. They have produced a century port every
>> year since ? (the 06 or 07 was a 100 pointer IIRC) Really old port is
>> an experience that is too rare for most of us to develop an
>> appreciated. Rich thick and alost tarry, this had an incredible
>> presence that set off bombs in the mouth but for me they were
>> overpowering and subsequent sips were not as rewarding. Botton line, I
>> did not finish my sample, but went back to the SP90 more my style,
>> different strokes.
>>


>I had the opportunity to taste Seppelts 100 year old Port a few years
>ago as a friend of mine bought a bottle while travelling. It had a
>very, very dark greenish cast to it when helkd to the light and it was
>much as you describe it. I found it to have an overpowering menthol
>and herbal flavor to it and the effect was much like mentolated cough
>syrup. I couldn't drink much more than a sip either. It actually
>left a tingling sensation in my mouth for several minutes.

Bill, thank you for that. there were only two of us in the group and
the other guy wasn't really much into wine but kept gushing over the
100 yr old stuff. I kept thinking, no this is way too much I missed
the finesse of the DP90 and the richness of the Tokay, in fact all of
the others were more appealing for just hte reasons you set forth. The
cast was from the viscosity which really did resmble a syrup. I sure
wouldn't have paid the 600+ for a 375 that they were getting for the
07.
Joseph Coulter
Joseph Coulter Cruises and Vacations
www.josephcoulter.com

On Sep 18, 4:08�pm, Joseph Coulter > wrote:
> On Fri, 18 Sep 2009 05:24:41 -0700 (PDT), "Bi!!" >
> wrote:
>
>
>
>
>
>
>
> >> the biggie of the day was the chance to sample the 100 year old port
> >> which is a tradition dating back to the 1870's when the first cask was
> >> set aside for century age. They have produced a century port every
> >> year since ? (the 06 or 07 was a 100 pointer IIRC) Really old port is
> >> an experience that is too rare for most of us to develop an
> >> appreciated. Rich thick and alost tarry, this had an incredible
> >> presence that set off bombs in the mouth but for me they were
> >> overpowering and subsequent sips were not as rewarding. Botton line, I
> >> did not finish my sample, but went back to the SP90 more my style,
> >> different strokes.
>
> >I had the opportunity to taste Seppelts 100 year old Port a few years
> >ago as a friend of mine bought a bottle while travelling. �It had a
> >very, very dark greenish cast to it when helkd to the light and it was
> >much as you describe it. �I found it to have an overpowering menthol
> >and herbal flavor to it and the effect was much like mentolated cough
> >syrup. �I couldn't drink much more than a sip either. �It actually
> >left a tingling sensation in my mouth for several minutes.
>
> Bill, thank you for that. there were only two of us in the group and
> the other guy wasn't really much into wine but kept gushing over the
> 100 yr old stuff. I kept thinking, no this is way too much I missed
> the finesse of the DP90 and the richness of the Tokay, in fact all of
> the others were more appealing for just hte reasons you set forth. The
> cast was from the viscosity which really did resmble a syrup. I sure
> wouldn't have paid the 600+ for a 375 that they were getting for the
> 07.
> Joseph Coulter
> Joseph Coulter Cruises and Vacationswww.josephcoulter.com- Hide quoted text -
>
> - Show quoted text -

I didn't realize that it was so expensive though it did come in a nice
presentation box.

On Sat, 19 Sep 2009 00:08:09 -0700 (PDT), "Bi!!" >
wrote:

>On Sep 18, 4:08?pm, Joseph Coulter > wrote:
>> On Fri, 18 Sep 2009 05:24:41 -0700 (PDT), "Bi!!" >
>> wrote:
>>
>>
>>
>>
>>
>>
>>
>> >> the biggie of the day was the chance to sample the 100 year old port
>> >> which is a tradition dating back to the 1870's when the first cask was
>> >> set aside for century age. They have produced a century port every
>> >> year since ? (the 06 or 07 was a 100 pointer IIRC) Really old port is
>> >> an experience that is too rare for most of us to develop an
>> >> appreciated. Rich thick and alost tarry, this had an incredible
>> >> presence that set off bombs in the mouth but for me they were
>> >> overpowering and subsequent sips were not as rewarding. Botton line, I
>> >> did not finish my sample, but went back to the SP90 more my style,
>> >> different strokes.
>>
>> >I had the opportunity to taste Seppelts 100 year old Port a few years
>> >ago as a friend of mine bought a bottle while travelling. ?It had a
>> >very, very dark greenish cast to it when helkd to the light and it was
>> >much as you describe it. ?I found it to have an overpowering menthol
>> >and herbal flavor to it and the effect was much like mentolated cough
>> >syrup. ?I couldn't drink much more than a sip either. ?It actually
>> >left a tingling sensation in my mouth for several minutes.
>>
>> Bill, thank you for that. there were only two of us in the group and
>> the other guy wasn't really much into wine but kept gushing over the
>> 100 yr old stuff. I kept thinking, no this is way too much I missed
>> the finesse of the DP90 and the richness of the Tokay, in fact all of
>> the others were more appealing for just hte reasons you set forth. The
>> cast was from the viscosity which really did resmble a syrup. I sure
>> wouldn't have paid the 600+ for a 375 that they were getting for the
>> 07.
>> Joseph Coulter
>> Joseph Coulter Cruises and Vacationswww.josephcoulter.com- Hide quoted text -
>>
>> - Show quoted text -
>
>I didn't realize that it was so expensive though it did come in a nice
>presentation box.

I thnk I may have gotten the year of the 100 point 100 year port and
since it was released a couple years ago it seems the price as well
see this
http://www.taylorandnorton.com/searc...eppelt&x=0&y=0

at another spot I read this

As mentioned, the wine is bottled on demand from vintages ranging
between 1878 and 1905. Each vintage costs the same to bottle, $575AU
for 375ml and $1050AU for 750ml. Expensive, but an unique part of
Australian wine history. For those of us not quite willing/able to
part with that much hard earned money, at Seppelt’s Barossa Valley
Cellar Door you can take a guided tour of the winery and then taste
Seppelt’s premium wine range followed by a cheese platter and a taste
of the 100 year old Para for $50 per person.

(in defense of the $50 a glass you will also get several sherriesand
at least 3 other ports as well as the tokay, do not plan to drive
yourself after this experience!)
Joseph Coulter
Joseph Coulter Cruises and Vacations
www.josephcoulter.com