May 23, 2025 • 27 mins
Dan Murphy's inaugural Best in Glass Wine Awards evaluates wines based on drinkability and value rather than traditional wine show metrics, so we thought we'd see what we thought of their top picks.
• Dan Murphy's tasted over 1,400 wines for their first Best in Glass Awards
• Categories include Best Value, Best International, and overall Best winners
• Tim Adams Clare Valley Pinot Gris 2024 ($20.29) is the standout winner, drinking like a $35 wine
• Chapel Hill The Parson Pinot Grigio offers excellent value at $16.99
• International winner Versato Alto Adige Pinot Grigio ($30) didn't quite justify its price premium for us
• Little Yering Victorian Pinot Noir provides good value at $22
• Decoy California Pinot Noir ($50) shows typical dark fruit and pronounced oak character
• Nanny Goat Central Otago Pinot Noir exhibits the region's characteristic robust style
Next week we'll be tasting Margaret River Chardonnay to explore whether the region is moving away from its traditionally rich style toward leaner expressions.
Follow us on instagram @winewithmegandmel
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 2 (00:09):
Hi and welcome to Wine with Meg and Mel.
We are here to help younavigate the world of wine.
I'm Mel Gilchrist, joined byMaster of Wine Meg Broward.
Meg, does that feel a bitdifferent?
A bit funny Today.
We've got a bit of a set upgoing on, don't we?
Speaker 1 (00:21):
Yeah, we have the lovely Austin here filming us,
which has been intimidating.
You're looking super glam, ohmy God.
Thanks.
Speaker 2 (00:27):
I'm going to have a bit this morning, so I did put
on a little bit of, I know so,old wrinkles You're going to
have to check out.
Go to our socials and have alook at the videos, because
Austin's recording us so we canhave some slick new, actual, new
, actual, proper promotionalvideos, which is really fun.
Speaker 1 (00:46):
Thanks, Austin, we've offered for him to taste wine
as payment.
Speaker 2 (00:49):
Yeah, there's not much in it for Austin, to be
perfectly honest, but make sureyou give him a follow.
He's doing his own thing withvideos, so definitely give him a
follow.
But today, meg, what are wedoing?
Speaker 1 (01:00):
We're looking at the Dan Murphy's Wine Awards wines.
Speaker 2 (01:03):
Yeah, it's an interesting thing, isn't it?
Maybe we'll get into it in theintro more, but it's like
they've kind of taken over theworld a little bit with their
wine, aren't they?
With just everything they'redoing, they're taking over
lifestyle.
They're taking over awards.
Speaker 1 (01:18):
I think it's good because it is about how everyday
drinking, you know, it's notabout these international wine
awards and you know, burgundy orwhatever.
There's different categories.
There's like best value, bestinternational, just the best.
So they've taken each varietyand then they've looked at, I'm
assuming, all the wines theyhave.
Speaker 2 (01:39):
I didn't.
Yeah, I think it is.
Yeah, yeah, yeah.
Well, they say they've tastedover 1,400 wines.
That's a lot, all the winesthey have.
Crazy.
Speaker 1 (01:50):
That is nuts.
Speaker 2 (01:51):
Okay, so we're going to taste the winners from a
couple of categories just to seewhat we think.
But first, Meg, what have youbeen drinking?
What?
Speaker 1 (01:59):
have I been drinking?
I had a Jaden Ong Yarra ValleySauvignon Blanc.
This is not your normal.
Speaker 2 (02:06):
No, it's good, I've had it.
It's fantastic.
Yes, it is.
Speaker 1 (02:09):
So it's Gladysdale, so Upper Yarra.
Speaker 2 (02:12):
Yep, very cool.
It's off the.
Speaker 1 (02:13):
Willow Lake, vineyard , yep, and he does about, I
think, 5% whole bunchfermentation with it.
So he drops the bunches in orskins contact.
It's got a lovely grip, it'sgot some.
It's not sort of that pineappleyou expect from Yarra Valley,
it's more of a yeah, it's gritty, it's cool.
I think it's quite expensive.
(02:34):
It's 40-odd.
Speaker 2 (02:36):
Yeah, okay.
Speaker 1 (02:37):
It's very good support.
He's a great you know guy forthe Yarra Valley and he does
everything for you know wine,the Yarra Valley, on the smell
of the rag she just turned me up.
Speaker 2 (02:47):
I did turn you up, you weren't loud enough.
There you go.
I'm not very loud.
Yeah, okay, great.
So that's who you've beentasting.
Speaker 1 (02:56):
And fun fact.
Fun fact is courtesy of my son,Luca, who sends me all these
weird-ass memes all the time andInstagram things.
Did you know that the Frenchbanned schoolchildren having
alcohol at lunchtime?
Speaker 2 (03:08):
in 1981?
No, isn't that awesome, oh myGod.
Oh, say what you want about theFrench.
That's fantastic, that is sofunny and that includes primary
school children.
No, shut up.
No, oh my God, it wasintroduced in 1956.
Speaker 1 (03:27):
Wow, and then it was um.
They thought in 1981 or maybeit's not the best for our
children that they have oh,probably not, probably not.
Speaker 2 (03:34):
Wow, okay, that's a good fun fact.
Speaker 1 (03:38):
That is hilarious you've seen the photo.
It's got a little kid withjumper and shorts on and he's
like holding this oh no, that isnot good.
Speaker 2 (03:49):
Oh my god.
Okay, well, look, let's getinto it.
So it has been splashed allover den murphy's.
It's also been like in themedia, it's been reported on and
stuff.
It's called the best in glassawards.
So it's the first year they'verun it.
They are calling it australia'sbiggest wine competition 1,400
wines tasted to crown the bestin each category.
It's smart if you think aboutit.
(04:12):
Instead of, like, relying ontraditional wine shows, yeah,
they've created their own system.
They've judged on what theythink consumers actually care
about flavour, drinkability,value for money and what we're
asking is does that make thesewines any good?
If they've decided it's not atraditional wine show, they're
not rating it in traditionalways.
They actually care about, likedrinkability and value for money
(04:34):
, we reckon.
Let's see what we think abouttheir picks.
Speaker 1 (04:39):
Yeah, we were talking about doing it blind and then
we were going to rate themourselves, but then I realised
that I've got the bestinternational, the best value
and the best, the best of thebest, the bestest in pinot gris,
slash gujio and pinot noir.
So we can't really rank them atthe big.
Yeah, because they're all fromdifferent.
Yes, so I would.
(05:02):
I can give what I think itwould get in a traditional wine
show.
Okay, yep, without saying thewhole category, sure, yep.
So this is the first one we'vegot is the Chapel Hill, the
Parson, adelaide Pinot Grigio2024, which got best value.
Best value, hang on, let mefind it $16.99.
(05:28):
All right, I actually thinkthat I paid less because I
bought quite a few wines.
But this is labelled as grigio,so you're expecting it to be a
little bit lighter, not havethat structure that gris has.
I don't know, it's nice, it'sbeen a gris, right, it's nice
enough.
Speaker 2 (05:43):
It don't know.
It's nice.
It's pinot gris, right, it'snice enough.
It's very cold.
You did put these in thefreezer.
Oh, she told me they had to becold.
It's hard to knock my socks offwith a pinot grigio.
It's fine.
Yeah, it is, it's fine,although I had a really good.
Speaker 1 (06:02):
Maybe I'll talk about it next week.
I had a really good pan ofgravy yesterday.
Speaker 2 (06:07):
Like it's nice, it's, it's aptly, it's crispy, it's
yum and it's.
Speaker 1 (06:11):
And at that price point you're not expecting.
Speaker 2 (06:13):
No, you're right, it fits its price point it finishes
a bit short, but it's got.
Speaker 1 (06:25):
That's not a very good descriptor, is it, but it's
best value.
It's 17 bucks.
Speaker 2 (06:31):
It's nice.
It is nice.
No, the more I drink it, themore it warms up as well.
It's like super crisp greenapple.
It's yummy.
I do want to drink it on a niceday.
I actively do want to drink itas it warms up.
Okay, but you know, yeah, likeI guess we're starting with
probably the, not the mostprestigious category.
So what's next?
Speaker 1 (06:52):
No, the other thing about it is it's got a little
bit of a gnoll of grip, becausewhen you're making those cheaper
wines, you can squeeze as muchjuice as you can out of those
grapes.
Mmm, gnoll of broadness on theback of the palette, which I
actually think adds something.
Yeah, we wouldn't have had thatbecause we would have thought
that would have been a fault.
Speaker 2 (07:08):
Oh no, I think it does add something interesting.
So phenolic when you say thatit's like, it's almost like
tannin for white wine, becauseit does come from the skins.
It's like a little bit ofbitterness, it's like baby
tannin.
Baby t a bit cute.
Oh no, not in this house, meg.
That's on way too often in thishouse.
(07:29):
Oh really, is it still wrapped?
Oh, it's still big.
Whatever works, yeah, I knowyou can do it with baby.
Speaker 1 (07:36):
You can see why I don't take up singing as a
career.
Speaker 2 (07:39):
No, I can't really.
I'm brilliant.
Okay, this is smelling good.
What did this win?
Okay, wait, what is this?
This is the best.
Speaker 1 (07:47):
This is Tim Adams, Clear Valley, Pinot Gris 2024,
and it's $20.29.
Speaker 2 (07:54):
And it won top.
The best, best, best, it's thebest of the best, best.
Yep Pinot Gris in the country.
Speaker 1 (08:02):
In Dan Murphy's testing.
Speaker 2 (08:04):
Is it just, yes, australia's?
Oh, no wait.
Is it just Australian whites?
No, no, it's international.
Oh what?
Really Okay.
So how much is it worth?
$20.29.
Speaker 1 (08:14):
All right, that's all right.
The first thing I noticed aboutit it's got a little bit of
colour, but more of anorangey-amber tinge to it,
rather than that sort of pinkblush that you expect from Pinot
Gris.
And it is labeled as green.
It's a 2024.
So I'm expecting this to be alittle bit richer in the palette
.
Apple.
Speaker 2 (08:31):
Oh yeah, it's nice.
It's got a really, really nicemouthfeel, it's full and it's
voluptuous.
Is that a weird word for me tochoose?
I think I saw something on likeSNL, or I saw a funny headline
that was like can people, canone please stop using such like
(08:51):
sexual innuendo in their tastingnotes?
Well, we've had to stop that,haven't we?
No more feminine oh, we can'tsay feminine or masculine, but
voluptuous, I don't know,thinking of a sexy woman.
But that's what this tasteslike A sexy woman.
It tastes like a sexy woman.
I think so.
Speaker 1 (09:09):
Okay, I am just going to leave that there.
Speaker 2 (09:11):
You're going to let that go.
Speaker 1 (09:11):
All right, I'm going to walk past that and I'm going
to say that is bloody delicious,it's gorgeous 2029.
That, for me, drinks like a $35Pinot Gris.
Speaker 2 (09:20):
Oh easy, Easy, More maybe the acid's superb.
Speaker 1 (09:24):
There's a chalkiness to it.
It's got that oiliness that youexpect Big orchard fruit, which
I love in Pinot Gris.
Speaker 2 (09:31):
And there's a richness without a sweetness,
which often in Pinot Gris, ifyou said rich, I'd automatically
go.
Or if it's got a big mouthfuland it's rich, it's probably got
some sugar, but there's not.
Speaker 1 (09:50):
They often compensate for mouth palate, weight and
mouthfeel with a little bit ofsugar, but this does not have
that at all it's gorgeous.
Speaker 2 (09:55):
Oh, oh, my god, that is yum.
I would never pick a peanutgrater drink, but I would pick
that same.
Speaker 1 (10:02):
All right, on your dance team in fact, I think I
got that for like $19.99.
Speaker 2 (10:10):
I'll have to give you the receipt.
They've done well, they've donewell.
And the other beauty about thisis.
Speaker 1 (10:15):
I literally went online with all the wines that
had won the awards.
Speaker 2 (10:18):
Yeah, Ding, ding, ding.
Yeah, picked it up 30 minuteslater because I said to you
awesome.
Speaker 1 (10:24):
I'm time poor.
Yes, Exactly what we're doing.
So I got home between sessionsbing bing, bing, bing, bing.
Yep, On the way back to bed,picked the wine up.
Speaker 2 (10:33):
That's so good for a $20 wine.
And it's in the classicAlsatian Riesling bottle yeah, I
do like that as well.
Speaker 1 (10:43):
Yeah.
Speaker 2 (10:44):
Yeah well, tim Adams rocks as well, just across the
board.
Okay, do we have more PinotGris?
What's this one for?
Speaker 1 (10:51):
We have Best International.
Oh, best International.
Okay, it's Versato.
It looks very Versace on thelabel Reggio Alto Adige,
soutirol.
So it's, I would have thought,veneto, but no, it's near the
Austrian border Alto Adige,south Tyrol.
(11:15):
So I expect this to be quitelight and lemony.
Speaker 2 (11:20):
Yeah, I mean there's not much going on the nose so
far.
Light and lemony is about right.
Speaker 1 (11:25):
Bit of pear pear drop .
Yeah, oh, they say here it'sVeneto Dan Murphy's.
Oh my, maybe newscomau.
It definitely says Elta at a Jand it is Versato 2023.
Speaker 2 (11:44):
Guess the price now.
Guess Yep, oh, $25?
Speaker 1 (11:52):
$30.
Yeah, I'll be honest, they dothat killer stiletto at like
$16.99.
Yeah, which is Stella Venezia?
I would prefer that.
I think for $30 it feels alittle bit short.
Again, I didn't taste what theywere tasting it against.
Speaker 2 (12:11):
There's some acidity.
That's unexpected, that I like.
Speaker 1 (12:14):
It's in the north of Italy.
Speaker 2 (12:20):
Yeah, I know, but it's I don't know.
It's kind of crunchy.
I think there is a phenolicgrip that I'm enjoying in this
as well.
I don't know.
Speaker 1 (12:29):
I don't mind it.
I think maybe we should havedone this after the Parsons
peanut grigio, because it'sfollowing the peanut grigio, so
I'm probably a little bit, youknow.
Speaker 2 (12:41):
No, you're right.
No, it's got nothing on thepeanut grigio, but I think it's
interesting $30.
I like it.
It's kind nothing on the peanutgris, but I think it's
interesting $30.
I like it.
It's kind of like pineapple-yand stuff as well.
No, I wouldn't buy it either.
No, but it's a hard side.
I don't drink peanut gris.
Speaker 1 (13:02):
I would never spend $30 on peanut gris no.
I would spend it on gris, no.
Yes, I guess it's all just inthe marketing, isn't it?
But look, it's fine.
It's $30, but that's tax.
Speaker 2 (13:13):
Yes, oh yeah, I mean international.
Yeah, okay, Pinot, this iswhere it's interesting actually.
Speaker 1 (13:22):
Yeah, this will be fun.
There's one in here that I'venever really been a fan of, but
anyway.
So what do you want?
To start with Best value.
Speaker 2 (13:31):
Yeah, start with best value.
Little Yering, yeah, but finishon best of the best.
This time, I think LittleYering Is best value.
How much is it Korea?
Speaker 1 (13:40):
2024 Pinot Noir.
So Little Yering Trades it'svery clever marketing Trades of
the name of Yning station, yarravalley, but it's a victorian
white but it's kind of beenshining on them.
It's two, it's oh yeah, it's 22dollars.
No one can make a 22 dollaryarra valley peanut anymore and
(14:00):
profit I.
Speaker 2 (14:05):
Just when we first started this podcast, I was the
biggest lover of pinot in theworld.
I could have been theambassador for pinot noir, but
now it takes a lot to impress mewith pinot, I think.
Speaker 1 (14:20):
I had several estates .
2023.
Pinot Dillon was still thewinemaker then.
It's just extraordinary.
Speaker 2 (14:28):
Is it.
Speaker 1 (14:29):
Oh my god, it's so good.
Speaker 2 (14:31):
This actually smells pretty good so this is Victoria.
Speaker 1 (14:34):
I'm assuming the fruit is going to be from King.
Yeah, okay, alpine.
Speaker 2 (14:38):
Yeah, mellies, there is some in the Like Macedon or
something they do.
A Pinot, yeah, that'd be tooexpensive, would it?
Okay, it's $22.
Speaker 1 (14:46):
You've got to get fruit in $100 a ton to make it
$22.
Yeah, Unless they've patted itout with some.
Speaker 2 (14:55):
Honestly, it smells lovely, it smells like a whole
bunch.
It's quite perfumed, it's soperfumed and it's bright,
vibrant red fruit.
It's like raspberries and stuff, rather than that deeper
spectrum like the plums.
What, what's your?
Speaker 1 (15:12):
face doing it is.
There's lots of maraschinocherry in there, raspberry sort
of smashed up strawberries, butit's the tannins that give it
away.
Speaker 2 (15:23):
Yeah, it is yeah, yeah, yeah.
Speaker 1 (15:24):
For me what we like with Pinot and its tannins.
We need it to have proper Pinottannins and they're just a
little bit raspy and aspirin-y.
They should be a little bitsofter and velvety, but they are
$22.
Oh, you just can't get goodPinot for less than yeah, and I
would argue that maybe if youjust decanted that gut some of
the carbon dioxide, the tanninsmay soften a little bit.
Carbon dioxide?
(15:44):
Yeah, Because tannins maysoften a little bit.
I've just realised I've justput wine on your table.
Speaker 2 (15:49):
Oh, that's all right, I'm not even, I'm not even.
Yeah, no, I completely agree.
I really really loved the noise, but the tannin does kind of
pull it back a bit for me.
But maybe chilled with a littlebit of charcuterie.
(16:10):
I was just going to say fruit,Fruit is all you need to fix
that yeah that's right.
Speaker 1 (16:14):
I mean, it's not.
Speaker 2 (16:14):
Charcuterie Perfect Bang.
Speaker 1 (16:16):
I never say charcuterie because I think it's
a real cop-out for a friendwine pairing, but it is the
perfect thing.
You'd sit down and have thisbefore a drink.
Some beautiful prosciutto, yeah, it's almost a prosciutto.
Speaker 2 (16:27):
It's like a picnic or something Esque.
Salinity in the wine.
Speaker 1 (16:31):
Hmm, do you know what I mean yeah.
And the salt crystallizes onprosciutto, yeah, kind of like
that.
I think it delivers for theprice point.
Speaker 2 (16:40):
I agree.
Do you know what I used to sayto people to buy Pinot Noir?
That's under $20.
I think I've got to say $30 now, back when I first started
saying that like, or $25 orsomething Like.
It's just, of course, it lives,bro, the price is going to be
bonkers, isn't it?
For good Pinot, oh, some stuff,although I didn't buy it.
(17:03):
The last package that arrived,to be fair, was sent by Tom
tom's sister and I think it'smother's day related.
So, um, that was not a purchaseby me.
Okay, oh, there's a duck, billywould love it.
Billy loves ducks.
So we have the decoy quack,quack, oh, decoy, california,
(17:26):
california.
Oh my god, I tasted them at theWines of California tasting.
I went to like last week orsomething.
Oh, with Cara.
Yeah, I think that was reallygood.
No, well, I should have,shouldn't I?
I didn't think of that actually.
Speaker 1 (17:43):
Decoy Pinot Noir 2021 Duckhorn Portfolio.
It just says California.
It's a red wine of California.
My concern is when I saw this,I won't say anything.
Speaker 2 (17:58):
That's what it is.
It's got best international.
The Chardonnay from Decoy wasone of the best Chardonnays I
had that day.
Yeah, really yeah, fromCalifornia, yeah, okay.
Speaker 1 (18:13):
Well, this is not cheap.
This is $50.
And they say it's from Sonoma,but it's just the AVA that's
listed.
Ava is American ViticulturalArea.
For people who don't know, it'slike our GI geographical
indication is California.
Speaker 2 (18:30):
Meg, how would you expect a California Pinot Noir
to taste different to our keyAustralian regions?
Speaker 1 (18:37):
There's only a few regions in California that I
think do decent Pinot.
Carneros is quite light andvery cherry and the tannins are
quite silky, but it's a lotlighter, it's more like a
massive peanut that we have inaustralia.
Um, russian river I really lovethat's got, but they are bigger
and bolder.
Um, they tend to go to moretowards darker fruit than
(19:00):
lighter.
Absolutely red fruit, yeah.
Um, sometimes a bit confectedfruit and I find often alcohol
can be a problem, and sometimesthe winemaker's hand with a
little bit too much.
Yeah, but Russian River, butI'm talking, you've got to be
spending 80 USD to get you knowsomething that's really
(19:25):
delicious.
Carneros is a little bitcheaper.
So Sainsbury's and Canaris,yeah, what do you think of this?
Speaker 2 (19:33):
It's everything you just said Darker fruit bit,
alcoholic bit of oak, going on.
There's actually a lot oftannin as well.
Speaker 1 (19:42):
Oh my God, that's 31.1% alcohol.
Yeah, that's every percentageof it.
Okay, this is the highestinternational wine, so nowhere
in France could produce a winethat competes with this.
Speaker 2 (19:59):
They all had to come in under $50.
Speaker 1 (20:02):
Oh so Burgundy's priced at Well Burgundy.
Speaker 2 (20:04):
I'm pretty sure they all had to come in under $50 to
qualify for the awards, sonothing Burgundy is coming into
that.
Speaker 1 (20:13):
And nothing from Oregon would come in Nothing.
Speaker 2 (20:17):
Oregon Would they even have an Oregon panel at Dan
Murphy's?
Speaker 1 (20:21):
I don't know.
Speaker 2 (20:23):
Nothing out of New.
Zealand.
New Zealand, might that's agood Just New Zealand, new
Zealand, might that's a goodjust New Zealand?
Count as international, I guess?
So yeah, every wine is cappedat $50.
Oh, and all currently are on mydance member offer until May
28th.
So all everything we're tastingis on sale until end of May oh
okay, um, yes, no, wines.
(20:48):
they actually are countingAustralia and New Zealand.
Best and best value have to befrom Australia and New Zealand,
and then international wines isa separate segment, so New
Zealand wouldn't have beeneligible, which explains this.
Like, what else could you havedone?
I've never seen chili.
Speaker 1 (21:02):
They do have a chili pinot.
We've got it at home in theirwine fridge.
We're going to try it.
I think it's trepichi from downsouth.
Maybe this is better not mystyle of peanut.
Speaker 2 (21:15):
That's just all I'm gonna say I really want you to
taste the chardonnay, though Iactually really liked the
chardonnay and yeah, no, we'regonna do a chardonnay episode.
I've spoken to wines californiawe're gonna do a california
wine Chardonnay.
And yeah, no, we're going to doa Chardonnay episode.
I've spoken to Wines Californiawe're going to do a California
Wines Chardonnay episode,because I really want to go into
it, have you noticed that allthe Europeans and the Americans
(21:36):
and everyone are suddenly overhere with all their promotional
export arms, their trade arms.
Speaker 1 (21:43):
We've got Chablis out here.
Someone else from Burgundy iscoming out.
The Loire's sending out acontingent because of the trade.
Speaker 2 (21:50):
Oh my God, With the US.
Are they doing tastings inMelbourne and can you get us in?
We're trying to get them tocome out to the Valley to do a
tasting for our members.
That's nice.
Speaker 1 (22:01):
Another benefit of being a one-year-old member
Salad Meg Salad.
Speaker 2 (22:03):
And Another benefit of being a One Year Ago member.
Sell it, meg, sell it, I'mselling it.
All right, we've got one morepinot.
This is the supposed best pinotunder $50.
Central.
Speaker 1 (22:16):
Otago In 2023.
This is made by Nanny GoatVineyard.
I remember when these guys werejust starting out, they were
tiny, they weren't a warm,international cool climate.
This is probably about seven oreight years ago and I probably
didn't love it.
Um, and it was when centraltagapino was sort of at its peak
(22:39):
, I guess.
Um, I've always said thatcentral tagapinos, for me, are a
little bit gruntier.
Yeah, yeah, they are.
You know, they're usuallydarker in colour.
Don't forget, you've got a lotmore sunshine down there so
there is a bit more colour.
Speaker 2 (22:53):
I find them like spicy as well, Like a lot of In
a lot of spice.
Yeah, well, yeah, for manyYou're a little bit spicy, A lot
of spice.
I am a little bit spicy, no,but like oaky oak spice.
Speaker 1 (23:10):
For me.
Yeah, do you smell the spice?
Yeah, but it smells likerhubarb.
You know how you put spice inwith rhubarb.
Speaker 2 (23:18):
Yeah, yeah, yeah, like I don't know the kind of
spice that you'd put in a mulledwine.
Speaker 1 (23:23):
Yeah, that cooking spice.
Yeah yeah I know who's the WSCTof us um, so we're probably
talking clove and some cinnamon,yes, I think, um, and
definitely a bit of vanilla, butthe oak is very evident on the
wine, but it's for me it's morerhubarb and dark cherry.
I don't get a lot of that lightcherry and raspberry on this
wine all right, have a comment.
Speaker 2 (23:44):
I think that no one on the wines who are part of
this tasting, doing judging is asuper taster, because all of
these wines are just, they haveway more tannic than I'm feeling
.
Speaker 1 (24:00):
It's very Centro-Targan.
Speaker 2 (24:02):
It is, it is, it's a big, it's a big Pinot.
Speaker 1 (24:05):
Yeah, on what it says in the bottle and on your shirt
.
Now it is it's a big, it's abig pinot.
Yeah On what it says in thebottle.
Speaker 2 (24:10):
And on your shirt now .
Oh no, we're being filmed, soit's even going to matter.
It's going to matter Skatingcurls.
Speaker 1 (24:16):
hide it, I'll have to change my shirt between
episodes, so you're an idiot forwearing white to live testing.
We all know it's a rookiemistake.
Speaker 2 (24:23):
I know, I know, I know.
Oh no, it's a rookie mistake.
I know, I know, I know.
Speaker 1 (24:27):
All right, I don't think we even need to Spend too
much time on that wine.
Speaker 2 (24:33):
Well, I don't think we even need to cover what our
favourite wine of the tastingwas.
I think it goes without sayingthat Pinot Gris from Tim Adams
is unreal.
Some of could be the best wineI've ever tasted at that price
point $20, steal.
Speaker 1 (24:46):
It's one of the best wine I've ever tasted.
At that price point $20, stealit's one of the best, better
Pinot Gris that I have tastedand I'm like you I would never
normally turn to Pinot Gris, butI'm certainly going back and
buying that.
I'm buying that and midweek Yep, and I mean the difference
between that and the ParsonCrazy it's nothing.
Speaker 2 (25:02):
Yeah, it's a1 or $2.
Yeah.
Speaker 1 (25:04):
Well done, dan Murphy , for actually looking at wines
in the context that they're used.
Yeah, rather than three pointsfor colour, oh, my God, I know
yeah.
And it'd be interesting to seewhat the line-up was.
It'd be great if they actuallycould.
I guess it's a bit unfair topublish.
Speaker 2 (25:24):
No, yeah, yeah, yeah, yeah, it's been unfair to
publish.
No, yeah, yeah, yeah, yeah,that would be unfair.
But I agree, dan's is doing areally good job and I think it's
part of their strategy thatthey are really trying to be a
lifestyle brand.
They like have you noticed that?
They have, um, uh, like Vivina,uh, vivina Mofo?
No, what's it called?
Wine Follylly, wine folly.
(25:46):
You know how they do lots ofarticles and stuff and it's like
that they're putting out heapsof articles like how to drink
wine, what's the best wine to gowith this, blah, blah, blah.
They're really trying to getinto, like your wine lifestyle
occasion marketing.
Well, that's what it is.
They're doing a really good jobof it.
Um, and I think this is a greatexample of I I know, don't they
(26:07):
?
Okay, good, pin, agree.
What are we doing next week?
Next week, we're doing MargaretRiver Chardonnay.
My hypothesis is that MargaretRiver is trying too hard to not
be Margaret River and they'retaking out the oak, they're
taking out the lees stirring.
They're not doing any of thethings that I love about
Margaret River and it's like ifI wanted lean and citrus and
(26:29):
juicy, like I'd drink Yara, Iwant big from Margaret River.
You're putting lean.
Why not?
What's wrong with lean?
Not really lean.
Speaker 1 (26:38):
Lean means not enough Anyway.
Speaker 2 (26:40):
No, lean is just the opposite of oak, is it not?
No, I think it is anyway.
I I think we could have that.
I think that's a good argumentto have.
Anyway, I've got to do a pollin our instagram.
Is lean the opposite?
Do you think lean is hasnegative connotations?
Speaker 1 (27:01):
lean for me means that it doesn't have sufficient
meat on its bones.
It's got nothing to do with oak, it's like almost underripe.
Speaker 2 (27:09):
Oh, I don't think that at all.
See, Lean is not in my head.
A lean Chardonnay could be likea beautiful Chablis, Like it's
lean and mineral and saline,like they all go in the same.
I said to you it's a bit of alean pull.
Speaker 1 (27:27):
I mean, it's a little bit on that.
Speaker 2 (27:29):
Yeah, but if you said to me, mal, you're looking
pretty lean lately, I'd be likethanks, meg, see you next week.
Enjoy your next glass of wine,Drink well.
Hi and welcome to Wine with Meg and Mel.
We are here to help younavigate the world of wine.
I'm Mel Gilchrist, joined byMaster of Wine Meg Broward.
Meg, does that feel a bitdifferent?
A bit funny Today.
We've got a bit of a set upgoing on, don't we?
Speaker 1 (00:21):
Yeah, we have the lovely Austin here filming us,
which has been intimidating.
You're looking super glam, ohmy God.
Thanks.
Speaker 2 (00:27):
I'm going to have a bit this morning, so I did put
on a little bit of, I know so,old wrinkles You're going to
have to check out.
Go to our socials and have alook at the videos, because
Austin's recording us so we canhave some slick new, actual, new
, actual, proper promotionalvideos, which is really fun.
Speaker 1 (00:46):
Thanks, Austin, we've offered for him to taste wine
as payment.
Speaker 2 (00:49):
Yeah, there's not much in it for Austin, to be
perfectly honest, but make sureyou give him a follow.
He's doing his own thing withvideos, so definitely give him a
follow.
But today, meg, what are wedoing?
Speaker 1 (01:00):
We're looking at the Dan Murphy's Wine Awards wines.
Speaker 2 (01:03):
Yeah, it's an interesting thing, isn't it?
Maybe we'll get into it in theintro more, but it's like
they've kind of taken over theworld a little bit with their
wine, aren't they?
With just everything they'redoing, they're taking over
lifestyle.
They're taking over awards.
Speaker 1 (01:18):
I think it's good because it is about how everyday
drinking, you know, it's notabout these international wine
awards and you know, burgundy orwhatever.
There's different categories.
There's like best value, bestinternational, just the best.
So they've taken each varietyand then they've looked at, I'm
assuming, all the wines theyhave.
Speaker 2 (01:39):
I didn't.
Yeah, I think it is.
Yeah, yeah, yeah.
Well, they say they've tastedover 1,400 wines.
That's a lot, all the winesthey have.
Crazy.
Speaker 1 (01:50):
That is nuts.
Speaker 2 (01:51):
Okay, so we're going to taste the winners from a
couple of categories just to seewhat we think.
But first, Meg, what have youbeen drinking?
What?
Speaker 1 (01:59):
have I been drinking?
I had a Jaden Ong Yarra ValleySauvignon Blanc.
This is not your normal.
Speaker 2 (02:06):
No, it's good, I've had it.
It's fantastic.
Yes, it is.
Speaker 1 (02:09):
So it's Gladysdale, so Upper Yarra.
Speaker 2 (02:12):
Yep, very cool.
It's off the.
Speaker 1 (02:13):
Willow Lake, vineyard , yep, and he does about, I
think, 5% whole bunchfermentation with it.
So he drops the bunches in orskins contact.
It's got a lovely grip, it'sgot some.
It's not sort of that pineappleyou expect from Yarra Valley,
it's more of a yeah, it's gritty, it's cool.
I think it's quite expensive.
(02:34):
It's 40-odd.
Speaker 2 (02:36):
Yeah, okay.
Speaker 1 (02:37):
It's very good support.
He's a great you know guy forthe Yarra Valley and he does
everything for you know wine,the Yarra Valley, on the smell
of the rag she just turned me up.
Speaker 2 (02:47):
I did turn you up, you weren't loud enough.
There you go.
I'm not very loud.
Yeah, okay, great.
So that's who you've beentasting.
Speaker 1 (02:56):
And fun fact.
Fun fact is courtesy of my son,Luca, who sends me all these
weird-ass memes all the time andInstagram things.
Did you know that the Frenchbanned schoolchildren having
alcohol at lunchtime?
Speaker 2 (03:08):
in 1981?
No, isn't that awesome, oh myGod.
Oh, say what you want about theFrench.
That's fantastic, that is sofunny and that includes primary
school children.
No, shut up.
No, oh my God, it wasintroduced in 1956.
Speaker 1 (03:27):
Wow, and then it was um.
They thought in 1981 or maybeit's not the best for our
children that they have oh,probably not, probably not.
Speaker 2 (03:34):
Wow, okay, that's a good fun fact.
Speaker 1 (03:38):
That is hilarious you've seen the photo.
It's got a little kid withjumper and shorts on and he's
like holding this oh no, that isnot good.
Speaker 2 (03:49):
Oh my god.
Okay, well, look, let's getinto it.
So it has been splashed allover den murphy's.
It's also been like in themedia, it's been reported on and
stuff.
It's called the best in glassawards.
So it's the first year they'verun it.
They are calling it australia'sbiggest wine competition 1,400
wines tasted to crown the bestin each category.
It's smart if you think aboutit.
(04:12):
Instead of, like, relying ontraditional wine shows, yeah,
they've created their own system.
They've judged on what theythink consumers actually care
about flavour, drinkability,value for money and what we're
asking is does that make thesewines any good?
If they've decided it's not atraditional wine show, they're
not rating it in traditionalways.
They actually care about, likedrinkability and value for money
(04:34):
, we reckon.
Let's see what we think abouttheir picks.
Speaker 1 (04:39):
Yeah, we were talking about doing it blind and then
we were going to rate themourselves, but then I realised
that I've got the bestinternational, the best value
and the best, the best of thebest, the bestest in pinot gris,
slash gujio and pinot noir.
So we can't really rank them atthe big.
Yeah, because they're all fromdifferent.
Yes, so I would.
(05:02):
I can give what I think itwould get in a traditional wine
show.
Okay, yep, without saying thewhole category, sure, yep.
So this is the first one we'vegot is the Chapel Hill, the
Parson, adelaide Pinot Grigio2024, which got best value.
Best value, hang on, let mefind it $16.99.
(05:28):
All right, I actually thinkthat I paid less because I
bought quite a few wines.
But this is labelled as grigio,so you're expecting it to be a
little bit lighter, not havethat structure that gris has.
I don't know, it's nice, it'sbeen a gris, right, it's nice
enough.
Speaker 2 (05:43):
It don't know.
It's nice.
It's pinot gris, right, it'snice enough.
It's very cold.
You did put these in thefreezer.
Oh, she told me they had to becold.
It's hard to knock my socks offwith a pinot grigio.
It's fine.
Yeah, it is, it's fine,although I had a really good.
Speaker 1 (06:02):
Maybe I'll talk about it next week.
I had a really good pan ofgravy yesterday.
Speaker 2 (06:07):
Like it's nice, it's, it's aptly, it's crispy, it's
yum and it's.
Speaker 1 (06:11):
And at that price point you're not expecting.
Speaker 2 (06:13):
No, you're right, it fits its price point it finishes
a bit short, but it's got.
Speaker 1 (06:25):
That's not a very good descriptor, is it, but it's
best value.
It's 17 bucks.
Speaker 2 (06:31):
It's nice.
It is nice.
No, the more I drink it, themore it warms up as well.
It's like super crisp greenapple.
It's yummy.
I do want to drink it on a niceday.
I actively do want to drink itas it warms up.
Okay, but you know, yeah, likeI guess we're starting with
probably the, not the mostprestigious category.
So what's next?
Speaker 1 (06:52):
No, the other thing about it is it's got a little
bit of a gnoll of grip, becausewhen you're making those cheaper
wines, you can squeeze as muchjuice as you can out of those
grapes.
Mmm, gnoll of broadness on theback of the palette, which I
actually think adds something.
Yeah, we wouldn't have had thatbecause we would have thought
that would have been a fault.
Speaker 2 (07:08):
Oh no, I think it does add something interesting.
So phenolic when you say thatit's like, it's almost like
tannin for white wine, becauseit does come from the skins.
It's like a little bit ofbitterness, it's like baby
tannin.
Baby t a bit cute.
Oh no, not in this house, meg.
That's on way too often in thishouse.
(07:29):
Oh really, is it still wrapped?
Oh, it's still big.
Whatever works, yeah, I knowyou can do it with baby.
Speaker 1 (07:36):
You can see why I don't take up singing as a
career.
Speaker 2 (07:39):
No, I can't really.
I'm brilliant.
Okay, this is smelling good.
What did this win?
Okay, wait, what is this?
This is the best.
Speaker 1 (07:47):
This is Tim Adams, Clear Valley, Pinot Gris 2024,
and it's $20.29.
Speaker 2 (07:54):
And it won top.
The best, best, best, it's thebest of the best, best.
Yep Pinot Gris in the country.
Speaker 1 (08:02):
In Dan Murphy's testing.
Speaker 2 (08:04):
Is it just, yes, australia's?
Oh, no wait.
Is it just Australian whites?
No, no, it's international.
Oh what?
Really Okay.
So how much is it worth?
$20.29.
Speaker 1 (08:14):
All right, that's all right.
The first thing I noticed aboutit it's got a little bit of
colour, but more of anorangey-amber tinge to it,
rather than that sort of pinkblush that you expect from Pinot
Gris.
And it is labeled as green.
It's a 2024.
So I'm expecting this to be alittle bit richer in the palette
.
Apple.
Speaker 2 (08:31):
Oh yeah, it's nice.
It's got a really, really nicemouthfeel, it's full and it's
voluptuous.
Is that a weird word for me tochoose?
I think I saw something on likeSNL, or I saw a funny headline
that was like can people, canone please stop using such like
(08:51):
sexual innuendo in their tastingnotes?
Well, we've had to stop that,haven't we?
No more feminine oh, we can'tsay feminine or masculine, but
voluptuous, I don't know,thinking of a sexy woman.
But that's what this tasteslike A sexy woman.
It tastes like a sexy woman.
I think so.
Speaker 1 (09:09):
Okay, I am just going to leave that there.
Speaker 2 (09:11):
You're going to let that go.
Speaker 1 (09:11):
All right, I'm going to walk past that and I'm going
to say that is bloody delicious,it's gorgeous 2029.
That, for me, drinks like a $35Pinot Gris.
Speaker 2 (09:20):
Oh easy, Easy, More maybe the acid's superb.
Speaker 1 (09:24):
There's a chalkiness to it.
It's got that oiliness that youexpect Big orchard fruit, which
I love in Pinot Gris.
Speaker 2 (09:31):
And there's a richness without a sweetness,
which often in Pinot Gris, ifyou said rich, I'd automatically
go.
Or if it's got a big mouthfuland it's rich, it's probably got
some sugar, but there's not.
Speaker 1 (09:50):
They often compensate for mouth palate, weight and
mouthfeel with a little bit ofsugar, but this does not have
that at all it's gorgeous.
Speaker 2 (09:55):
Oh, oh, my god, that is yum.
I would never pick a peanutgrater drink, but I would pick
that same.
Speaker 1 (10:02):
All right, on your dance team in fact, I think I
got that for like $19.99.
Speaker 2 (10:10):
I'll have to give you the receipt.
They've done well, they've donewell.
And the other beauty about thisis.
Speaker 1 (10:15):
I literally went online with all the wines that
had won the awards.
Speaker 2 (10:18):
Yeah, Ding, ding, ding.
Yeah, picked it up 30 minuteslater because I said to you
awesome.
Speaker 1 (10:24):
I'm time poor.
Yes, Exactly what we're doing.
So I got home between sessionsbing bing, bing, bing, bing.
Yep, On the way back to bed,picked the wine up.
Speaker 2 (10:33):
That's so good for a $20 wine.
And it's in the classicAlsatian Riesling bottle yeah, I
do like that as well.
Speaker 1 (10:43):
Yeah.
Speaker 2 (10:44):
Yeah well, tim Adams rocks as well, just across the
board.
Okay, do we have more PinotGris?
What's this one for?
Speaker 1 (10:51):
We have Best International.
Oh, best International.
Okay, it's Versato.
It looks very Versace on thelabel Reggio Alto Adige,
soutirol.
So it's, I would have thought,veneto, but no, it's near the
Austrian border Alto Adige,south Tyrol.
(11:15):
So I expect this to be quitelight and lemony.
Speaker 2 (11:20):
Yeah, I mean there's not much going on the nose so
far.
Light and lemony is about right.
Speaker 1 (11:25):
Bit of pear pear drop .
Yeah, oh, they say here it'sVeneto Dan Murphy's.
Oh my, maybe newscomau.
It definitely says Elta at a Jand it is Versato 2023.
Speaker 2 (11:44):
Guess the price now.
Guess Yep, oh, $25?
Speaker 1 (11:52):
$30.
Yeah, I'll be honest, they dothat killer stiletto at like
$16.99.
Yeah, which is Stella Venezia?
I would prefer that.
I think for $30 it feels alittle bit short.
Again, I didn't taste what theywere tasting it against.
Speaker 2 (12:11):
There's some acidity.
That's unexpected, that I like.
Speaker 1 (12:14):
It's in the north of Italy.
Speaker 2 (12:20):
Yeah, I know, but it's I don't know.
It's kind of crunchy.
I think there is a phenolicgrip that I'm enjoying in this
as well.
I don't know.
Speaker 1 (12:29):
I don't mind it.
I think maybe we should havedone this after the Parsons
peanut grigio, because it'sfollowing the peanut grigio, so
I'm probably a little bit, youknow.
Speaker 2 (12:41):
No, you're right.
No, it's got nothing on thepeanut grigio, but I think it's
interesting $30.
I like it.
It's kind nothing on the peanutgris, but I think it's
interesting $30.
I like it.
It's kind of like pineapple-yand stuff as well.
No, I wouldn't buy it either.
No, but it's a hard side.
I don't drink peanut gris.
Speaker 1 (13:02):
I would never spend $30 on peanut gris no.
I would spend it on gris, no.
Yes, I guess it's all just inthe marketing, isn't it?
But look, it's fine.
It's $30, but that's tax.
Speaker 2 (13:13):
Yes, oh yeah, I mean international.
Yeah, okay, Pinot, this iswhere it's interesting actually.
Speaker 1 (13:22):
Yeah, this will be fun.
There's one in here that I'venever really been a fan of, but
anyway.
So what do you want?
To start with Best value.
Speaker 2 (13:31):
Yeah, start with best value.
Little Yering, yeah, but finishon best of the best.
This time, I think LittleYering Is best value.
How much is it Korea?
Speaker 1 (13:40):
2024 Pinot Noir.
So Little Yering Trades it'svery clever marketing Trades of
the name of Yning station, yarravalley, but it's a victorian
white but it's kind of beenshining on them.
It's two, it's oh yeah, it's 22dollars.
No one can make a 22 dollaryarra valley peanut anymore and
(14:00):
profit I.
Speaker 2 (14:05):
Just when we first started this podcast, I was the
biggest lover of pinot in theworld.
I could have been theambassador for pinot noir, but
now it takes a lot to impress mewith pinot, I think.
Speaker 1 (14:20):
I had several estates .
2023.
Pinot Dillon was still thewinemaker then.
It's just extraordinary.
Speaker 2 (14:28):
Is it.
Speaker 1 (14:29):
Oh my god, it's so good.
Speaker 2 (14:31):
This actually smells pretty good so this is Victoria.
Speaker 1 (14:34):
I'm assuming the fruit is going to be from King.
Yeah, okay, alpine.
Speaker 2 (14:38):
Yeah, mellies, there is some in the Like Macedon or
something they do.
A Pinot, yeah, that'd be tooexpensive, would it?
Okay, it's $22.
Speaker 1 (14:46):
You've got to get fruit in $100 a ton to make it
$22.
Yeah, Unless they've patted itout with some.
Speaker 2 (14:55):
Honestly, it smells lovely, it smells like a whole
bunch.
It's quite perfumed, it's soperfumed and it's bright,
vibrant red fruit.
It's like raspberries and stuff, rather than that deeper
spectrum like the plums.
What, what's your?
Speaker 1 (15:12):
face doing it is.
There's lots of maraschinocherry in there, raspberry sort
of smashed up strawberries, butit's the tannins that give it
away.
Speaker 2 (15:23):
Yeah, it is yeah, yeah, yeah.
Speaker 1 (15:24):
For me what we like with Pinot and its tannins.
We need it to have proper Pinottannins and they're just a
little bit raspy and aspirin-y.
They should be a little bitsofter and velvety, but they are
$22.
Oh, you just can't get goodPinot for less than yeah, and I
would argue that maybe if youjust decanted that gut some of
the carbon dioxide, the tanninsmay soften a little bit.
Carbon dioxide?
(15:44):
Yeah, Because tannins maysoften a little bit.
I've just realised I've justput wine on your table.
Speaker 2 (15:49):
Oh, that's all right, I'm not even, I'm not even.
Yeah, no, I completely agree.
I really really loved the noise, but the tannin does kind of
pull it back a bit for me.
But maybe chilled with a littlebit of charcuterie.
(16:10):
I was just going to say fruit,Fruit is all you need to fix
that yeah that's right.
Speaker 1 (16:14):
I mean, it's not.
Speaker 2 (16:14):
Charcuterie Perfect Bang.
Speaker 1 (16:16):
I never say charcuterie because I think it's
a real cop-out for a friendwine pairing, but it is the
perfect thing.
You'd sit down and have thisbefore a drink.
Some beautiful prosciutto, yeah, it's almost a prosciutto.
Speaker 2 (16:27):
It's like a picnic or something Esque.
Salinity in the wine.
Speaker 1 (16:31):
Hmm, do you know what I mean yeah.
And the salt crystallizes onprosciutto, yeah, kind of like
that.
I think it delivers for theprice point.
Speaker 2 (16:40):
I agree.
Do you know what I used to sayto people to buy Pinot Noir?
That's under $20.
I think I've got to say $30 now, back when I first started
saying that like, or $25 orsomething Like.
It's just, of course, it lives,bro, the price is going to be
bonkers, isn't it?
For good Pinot, oh, some stuff,although I didn't buy it.
(17:03):
The last package that arrived,to be fair, was sent by Tom
tom's sister and I think it'smother's day related.
So, um, that was not a purchaseby me.
Okay, oh, there's a duck, billywould love it.
Billy loves ducks.
So we have the decoy quack,quack, oh, decoy, california,
(17:26):
california.
Oh my god, I tasted them at theWines of California tasting.
I went to like last week orsomething.
Oh, with Cara.
Yeah, I think that was reallygood.
No, well, I should have,shouldn't I?
I didn't think of that actually.
Speaker 1 (17:43):
Decoy Pinot Noir 2021 Duckhorn Portfolio.
It just says California.
It's a red wine of California.
My concern is when I saw this,I won't say anything.
Speaker 2 (17:58):
That's what it is.
It's got best international.
The Chardonnay from Decoy wasone of the best Chardonnays I
had that day.
Yeah, really yeah, fromCalifornia, yeah, okay.
Speaker 1 (18:13):
Well, this is not cheap.
This is $50.
And they say it's from Sonoma,but it's just the AVA that's
listed.
Ava is American ViticulturalArea.
For people who don't know, it'slike our GI geographical
indication is California.
Speaker 2 (18:30):
Meg, how would you expect a California Pinot Noir
to taste different to our keyAustralian regions?
Speaker 1 (18:37):
There's only a few regions in California that I
think do decent Pinot.
Carneros is quite light andvery cherry and the tannins are
quite silky, but it's a lotlighter, it's more like a
massive peanut that we have inaustralia.
Um, russian river I really lovethat's got, but they are bigger
and bolder.
Um, they tend to go to moretowards darker fruit than
(19:00):
lighter.
Absolutely red fruit, yeah.
Um, sometimes a bit confectedfruit and I find often alcohol
can be a problem, and sometimesthe winemaker's hand with a
little bit too much.
Yeah, but Russian River, butI'm talking, you've got to be
spending 80 USD to get you knowsomething that's really
(19:25):
delicious.
Carneros is a little bitcheaper.
So Sainsbury's and Canaris,yeah, what do you think of this?
Speaker 2 (19:33):
It's everything you just said Darker fruit bit,
alcoholic bit of oak, going on.
There's actually a lot oftannin as well.
Speaker 1 (19:42):
Oh my God, that's 31.1% alcohol.
Yeah, that's every percentageof it.
Okay, this is the highestinternational wine, so nowhere
in France could produce a winethat competes with this.
Speaker 2 (19:59):
They all had to come in under $50.
Speaker 1 (20:02):
Oh so Burgundy's priced at Well Burgundy.
Speaker 2 (20:04):
I'm pretty sure they all had to come in under $50 to
qualify for the awards, sonothing Burgundy is coming into
that.
Speaker 1 (20:13):
And nothing from Oregon would come in Nothing.
Speaker 2 (20:17):
Oregon Would they even have an Oregon panel at Dan
Murphy's?
Speaker 1 (20:21):
I don't know.
Speaker 2 (20:23):
Nothing out of New.
Zealand.
New Zealand, might that's agood Just New Zealand, new
Zealand, might that's a goodjust New Zealand?
Count as international, I guess?
So yeah, every wine is cappedat $50.
Oh, and all currently are on mydance member offer until May
28th.
So all everything we're tastingis on sale until end of May oh
okay, um, yes, no, wines.
(20:48):
they actually are countingAustralia and New Zealand.
Best and best value have to befrom Australia and New Zealand,
and then international wines isa separate segment, so New
Zealand wouldn't have beeneligible, which explains this.
Like, what else could you havedone?
I've never seen chili.
Speaker 1 (21:02):
They do have a chili pinot.
We've got it at home in theirwine fridge.
We're going to try it.
I think it's trepichi from downsouth.
Maybe this is better not mystyle of peanut.
Speaker 2 (21:15):
That's just all I'm gonna say I really want you to
taste the chardonnay, though Iactually really liked the
chardonnay and yeah, no, we'regonna do a chardonnay episode.
I've spoken to wines californiawe're gonna do a california
wine Chardonnay.
And yeah, no, we're going to doa Chardonnay episode.
I've spoken to Wines Californiawe're going to do a California
Wines Chardonnay episode,because I really want to go into
it, have you noticed that allthe Europeans and the Americans
(21:36):
and everyone are suddenly overhere with all their promotional
export arms, their trade arms.
Speaker 1 (21:43):
We've got Chablis out here.
Someone else from Burgundy iscoming out.
The Loire's sending out acontingent because of the trade.
Speaker 2 (21:50):
Oh my God, With the US.
Are they doing tastings inMelbourne and can you get us in?
We're trying to get them tocome out to the Valley to do a
tasting for our members.
That's nice.
Speaker 1 (22:01):
Another benefit of being a one-year-old member
Salad Meg Salad.
Speaker 2 (22:03):
And Another benefit of being a One Year Ago member.
Sell it, meg, sell it, I'mselling it.
All right, we've got one morepinot.
This is the supposed best pinotunder $50.
Central.
Speaker 1 (22:16):
Otago In 2023.
This is made by Nanny GoatVineyard.
I remember when these guys werejust starting out, they were
tiny, they weren't a warm,international cool climate.
This is probably about seven oreight years ago and I probably
didn't love it.
Um, and it was when centraltagapino was sort of at its peak
(22:39):
, I guess.
Um, I've always said thatcentral tagapinos, for me, are a
little bit gruntier.
Yeah, yeah, they are.
You know, they're usuallydarker in colour.
Don't forget, you've got a lotmore sunshine down there so
there is a bit more colour.
Speaker 2 (22:53):
I find them like spicy as well, Like a lot of In
a lot of spice.
Yeah, well, yeah, for manyYou're a little bit spicy, A lot
of spice.
I am a little bit spicy, no,but like oaky oak spice.
Speaker 1 (23:10):
For me.
Yeah, do you smell the spice?
Yeah, but it smells likerhubarb.
You know how you put spice inwith rhubarb.
Speaker 2 (23:18):
Yeah, yeah, yeah, like I don't know the kind of
spice that you'd put in a mulledwine.
Speaker 1 (23:23):
Yeah, that cooking spice.
Yeah yeah I know who's the WSCTof us um, so we're probably
talking clove and some cinnamon,yes, I think, um, and
definitely a bit of vanilla, butthe oak is very evident on the
wine, but it's for me it's morerhubarb and dark cherry.
I don't get a lot of that lightcherry and raspberry on this
wine all right, have a comment.
Speaker 2 (23:44):
I think that no one on the wines who are part of
this tasting, doing judging is asuper taster, because all of
these wines are just, they haveway more tannic than I'm feeling
.
Speaker 1 (24:00):
It's very Centro-Targan.
Speaker 2 (24:02):
It is, it is, it's a big, it's a big Pinot.
Speaker 1 (24:05):
Yeah, on what it says in the bottle and on your shirt
.
Now it is it's a big, it's abig pinot.
Yeah On what it says in thebottle.
Speaker 2 (24:10):
And on your shirt now .
Oh no, we're being filmed, soit's even going to matter.
It's going to matter Skatingcurls.
Speaker 1 (24:16):
hide it, I'll have to change my shirt between
episodes, so you're an idiot forwearing white to live testing.
We all know it's a rookiemistake.
Speaker 2 (24:23):
I know, I know, I know.
Oh no, it's a rookie mistake.
I know, I know, I know.
Speaker 1 (24:27):
All right, I don't think we even need to Spend too
much time on that wine.
Speaker 2 (24:33):
Well, I don't think we even need to cover what our
favourite wine of the tastingwas.
I think it goes without sayingthat Pinot Gris from Tim Adams
is unreal.
Some of could be the best wineI've ever tasted at that price
point $20, steal.
Speaker 1 (24:46):
It's one of the best wine I've ever tasted.
At that price point $20, stealit's one of the best, better
Pinot Gris that I have tastedand I'm like you I would never
normally turn to Pinot Gris, butI'm certainly going back and
buying that.
I'm buying that and midweek Yep, and I mean the difference
between that and the ParsonCrazy it's nothing.
Speaker 2 (25:02):
Yeah, it's a1 or $2.
Yeah.
Speaker 1 (25:04):
Well done, dan Murphy , for actually looking at wines
in the context that they're used.
Yeah, rather than three pointsfor colour, oh, my God, I know
yeah.
And it'd be interesting to seewhat the line-up was.
It'd be great if they actuallycould.
I guess it's a bit unfair topublish.
Speaker 2 (25:24):
No, yeah, yeah, yeah, yeah, it's been unfair to
publish.
No, yeah, yeah, yeah, yeah,that would be unfair.
But I agree, dan's is doing areally good job and I think it's
part of their strategy thatthey are really trying to be a
lifestyle brand.
They like have you noticed that?
They have, um, uh, like Vivina,uh, vivina Mofo?
No, what's it called?
Wine Follylly, wine folly.
(25:46):
You know how they do lots ofarticles and stuff and it's like
that they're putting out heapsof articles like how to drink
wine, what's the best wine to gowith this, blah, blah, blah.
They're really trying to getinto, like your wine lifestyle
occasion marketing.
Well, that's what it is.
They're doing a really good jobof it.
Um, and I think this is a greatexample of I I know, don't they
(26:07):
?
Okay, good, pin, agree.
What are we doing next week?
Next week, we're doing MargaretRiver Chardonnay.
My hypothesis is that MargaretRiver is trying too hard to not
be Margaret River and they'retaking out the oak, they're
taking out the lees stirring.
They're not doing any of thethings that I love about
Margaret River and it's like ifI wanted lean and citrus and
(26:29):
juicy, like I'd drink Yara, Iwant big from Margaret River.
You're putting lean.
Why not?
What's wrong with lean?
Not really lean.
Speaker 1 (26:38):
Lean means not enough Anyway.
Speaker 2 (26:40):
No, lean is just the opposite of oak, is it not?
No, I think it is anyway.
I I think we could have that.
I think that's a good argumentto have.
Anyway, I've got to do a pollin our instagram.
Is lean the opposite?
Do you think lean is hasnegative connotations?
Speaker 1 (27:01):
lean for me means that it doesn't have sufficient
meat on its bones.
It's got nothing to do with oak, it's like almost underripe.
Speaker 2 (27:09):
Oh, I don't think that at all.
See, Lean is not in my head.
A lean Chardonnay could be likea beautiful Chablis, Like it's
lean and mineral and saline,like they all go in the same.
I said to you it's a bit of alean pull.
Speaker 1 (27:27):
I mean, it's a little bit on that.
Speaker 2 (27:29):
Yeah, but if you said to me, mal, you're looking
pretty lean lately, I'd be likethanks, meg, see you next week.
Enjoy your next glass of wine,Drink well.
Popular Podcasts
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
The Breakfast Club
The World's Most Dangerous Morning Show, The Breakfast Club, With DJ Envy And Charlamagne Tha God!
The Joe Rogan Experience
The official podcast of comedian Joe Rogan.