More than 50 wine lovers gathered in Tokyo to taste eight of Margaret River’s best bottles, stretching back to 2007…
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http://www.jancisrobinson.com/articles/tokyo-tasting-report-mature-margaret-river
Hi Richard, a couple of questions/comments. Why were the reds filtered? This seems a bit unusual to me.
I am also surprised at the long drinking window for the Pierro. I have been buying these wines for many years and, in my experience they drink really well from 4-5 years and (generally) continue to improve for 8-10 years. Not saying they fall apart quickly after that period but the additional gains are minor in my humble opiniom.
I love your reviews of Australian wines and Margaret River, in particular. You have a great knowledge and understanding of the area.
Regards.
Greg
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Hi Greg, thanks for the kind words - and happy to elucidate!
The reds were filtered for service convenience. Since they all had bottle age of at least six years – and the Moss Wood and Xanadu were unfined at bottling – I wanted to take out any deposit so that they could be poured with maximum convenience. As it turned out, only the Cullen had significant deposit, but I think it’s something generally worth doing for classroom tastings, to ensure everyone gets the same quality of sample.
As for the Pierro Chardonnay 2023, the big proviso here is that maturity preference is very personal, as I’m sure you know! I based my estimate on the youthfulness of the other (older) Chardonnays tasted alongside and the potential of its intense fruit. But they are a joy to drink now too.
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