Guess it's good guide to the wine initially. Especially when you just can't pop into a store and taste for yourself alot of these.. it's about when is the right time to drink for us 😊
Epic glad I’ve got a few bottles. Have tried a 2016 lamella and a 2012 andelmonde and they are amazing with age. I’d argue the andelmonde is one of the best wines I’ve had. New barossa producers are really interesting. Did a comparison of Agricola k’sands vs penfolds and the styles are very different. As Carlos states more northern Rhône. Appreciate both Sam and Carlos tips
Would be interested to see you guys tackle some more progressive wines that aren’t so strictly aligned with traditional Australian styles. So many exciting young wine makers bringing new varieties to regions and new practices. Loved the Nikua farm insights and I’m sure the emerging wineries could benefit from the exposure. Cheers keep it up.
I'm glad you used Nikau as an example - also thanks for sticking with us and watching for so long - any suggestions of wines you'd like to see covered?
@@GotSomme the general market shift in Australia toward lower alcohol wines, like how you covered the new styles of fruit forward Grenache. There is a great trend toward lower alcohol crisp Chardonnay that isn’t such a oak bomb (interestingly found in some Margaret river wineries), as well as experiments with Shiraz (wineries such as Sam Vincuillo and Tom Shobbrook). These wines are often low intervention and use unique production methods. I think these are interesting to cover as they pose a unique contrast to what is traditionally thought of as Australian wine.
I was lucky to be able to taste this wine 11 days ago - after a Wendouree Shiraz 2021 (just for context). This is the best Standish wine I have tried so far (it's the 5th or so); the house style clearly recognisable, just like the wine region. Sensational wine, I gave it 98. It was not decanted and I thought it was 100% ready to drink now. Oh, and the Wendouree... also the best from that producer I ever tried, but I'm not sure if I would prefer that over the Standish.
Just got a Schuberts 22, a friend wouldn't part with a lamella. 😂 😢 still stoked 🙌 have 18's relic and standish and a 21 Schuberts. Looking forward to the day i get into them.
Point systems are a great way of weighing the quality of a wine i think but not how good it is.After all, taste is subjective and Carlos was spot on about where you had the wine and with who affecting your love for a specific bottling. The Lamella being a 100 point wine according to the meticulous Erin Larkin(Love her work!!!) doesn't make it better than a Grange. The wines are just too different to compare IMO. 135 $ for the Lamella is a great price but price going up just because it got a 100 from Wine Spectator is just marketing hype doing it's thing. Good for them, but as put eloquently by Carlos, plenty of OZ wines around of this high caliber and i would add at a less price point.
Well, it's a Parker network score, so feel free to subtract 2-5 points. The 100 points is obviously primarily a market driver. Generally the point system is OK and BTW is here to stay, so debating its existence is a bit of a waste of time. Once you're so deep you don't need it it won't matter to you anymore anyway, except maybe for the fact that you're less likely to keep any secrets from the mass market.
Points System is useful on the one hand, but misleading on the other... Ultimately, I am in favour of it but you also must use some common sense... For example, a Syrah based wine of X number of points will be an entirely different thing than a Nebbiolo wine with the same score of X points... Also, the system does not allow for age, so take a 25 years old Cru Classe Bordeaux wine with a score of X points, and compare with a newer release from the same property that has the same score... The points system is great, but it is hazardous to lean solely on the system as your guide...
@@GotSomme There is no true metric of rating wine, just collective opinion. Its a bit like art, "I don't know Art but, I know what I like'. To call a wine 100, on a RU-vid channel, perfect is really throwing down the gauntlet and saying prove me wrong. (Which gets more views, sells more product, Blah, Monetised.) this detracts from the from the wine and focuses on the individual rating it. The danger with rating something perfect is that there is no room for growth. Do you then amend you rating if a better drop comes along? Otherwise maybe stick with 98+ - The real challenge, now, is to go to Dan Murphy's and find wines and blends that are just 2 - 5 points less this holy grail and call it what's in 2 - 5 points and $50 of perfect. or something like that.
