Event Date: Saturday, 14th October 2017
Start Time: 11:00 AM | End Time: 02:00 PM
Penfolds Bin 2
Colour: Deep plum red
Nose: Inviting. Lifted aromatics hovering above – sweet yeast bun, fresh liquorice. Red curranted fruits, sour cherry, fresh quince…
Only a fleeting suggestion of background oak. Tea-leaf/talc tannins… fathered by Shiraz or Mourvèdre?!
Savoury and charcuterie avours charmingly mesh with those reminiscent of Jamaican raisined dark chocolate.
Penfolds. Koonunga Hill, Shiraz Cabernet
Medium crimson. Fresh blueberry, cranberry, raspberry aromas and flavours. Generous and supple on the palate with surprisingly seductive fruit and silky dry textures. The tannins build up firm and slightly sappy at the finish. An impressive result considering vintage conditions. Punches well above its body weight. An early drinking style though.
Penfolds Koonunga Hill, Chardonnay
Nose: The usual supsects beckon here- honeydew melon and limey citrus at the fore, with allureng background hints of white stone-fruit…
Scents of paperback oak and oatmeal arise, coupled with a creaminess adding intrigue.
Palate: Zingy and zesty! Limey, citrus fruit with complexing almond meal and a light creamy texture. Subtle, barely perceivable oak.Refreshing, balanced acidity allows this Koonunga Hill expression to be enjoyed upon release and optimally across the following 12 months.
DON CARLO. La casearia Carpenedo
AGING: Min. 3 months
SHELF-LIFE: 365 days
MATCHES: white aromatic wines – red wines
Cheese from raw milk produced with kid’s rennet. The paste, pale yellow, is hard but friable. Intense flavor, pleasantly sapid, with a slightly spicy note.
Taleggio. La Casearia Carpenedo
Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. It’s one of the oldest soft cheeses produced in every autumn and winter. During cheese making, the acidic milk is brought to the lab, and kept on the wood shelves in the chambers as well in caves according to tradition. In order to prevent it from mold infestation, the cheese is washed with seawater once a week. The maturation takes 6 – 10 weeks forming a thin crust.
Salame Toscano. Salcis