The final (and palest and cheapest) wine in my intentional cluster of pinot noir. 12.5%, natural cork, approx $A41.

It is a curious wine. On the surface, it's the simplest and lightest of the trio, and presumably the least likely to please a crowd, but I found the scent the most elusive and difficult to characterise, and because of this I found it very appealing. I've scribbled odd as my initial comment. Strawberry and rose petal, but also musk and spice. There's certainly something other than fruit, ground ginger perhaps. . . after noting (incorrectly it would seem) that stems don't transmit place, I've got to admit that the stems and whole bunches in this are quite different from the last bottle (the by Farr).

A striking wine with plenty of amplitude and movement. Pinot noir. Geelong. 13%. Sealed with Cork. The whole bunches are very obvious and in scent it is not unlike the Applejack from Giant Steps, though perhaps with less smoulder and more softness. I'm still not convinced that a stem can transmit place. . . Spice and sap, rhubarb and roots.

Pretty and tight, but safe and a little too squeaky. There's no exaggeration or fault and a pleasing lack of splinters; all the facets are in balance, with more fruit than wood, a suggestion of spice but to my nose it is not apparent if there are whole bunches. You can smell the restraint. It's pale and bright, not perfectly clear. Mostly fruit on the nose, the usual suspects - raspberry and strawberry with a edge of rhubarb. . .

Each year I try, and each year a meagre reward. The pictured bulbs represent the finest (and one third) of my crop and were just enough to make some garlic bread for four.
1

Sometimes you go looking for trouble. . . I had read the reviews, all bad and all mentioning that the owner was pushy, rude and likely to judge and criticise your order. Instead of red lights I wanted to go and visit.

What's for dinner? Is always a loaded question in our house. Within those three words a multitude of subplots and queries - Who is cooking? What produce do we have? What ingredient do we need to use most urgently? What's in the garden? What cookbooks have you been reading? What food dreams have you been having? Is it any wonder that my reply is always drawn out and full of pauses and clauses.

1.3 kilograms of deboned lamb shoulder was the starting point.

128 West Coast Drive, though from the two mirrored rooms it's difficult to see the ocean, you certainly won't see the front end loader moving up and down the beach smoothing out the sand. . . This is a place that is beautifully self contained and seemingly complete.

The remains of my homemade bresaola were starting to test my courage, the surface was beginning to feel sticky, though it was still passing the sniff and taste test. I decided to slice away the outer coat and roughly dice what remained to make my versions of a corned beef hash. A diced and microwaved potato splashed in oil and salted and allowed to crisp in a pan.

I like almost everything about the Nine fine food dining room, except of course the back wall (unseen and to the right of this photo) which is part covered by wall paper so it looks superficially like granite blocks. The other portion of the wall features chalk boards mentioning they are available for functions.

We form them with extraordinary speed, and mostly I think they have validity, they certainly linger and colour our subsequent thoughts. . . I drove past this wall recently and had to stop to examine it in more detail, but even before getting out of my car, I had already reached some untested conclusions.

The first time I tried a wine from Domaine Ostertag, I was struck by its perfume. I can still recall the impact and somewhat foolishly I think I can still conjure the scent.
Loading