I don’t see a decanter? How did you aerate the wines? I open my Wendouree at 20 years and sometimes they need hours in a decanter with double-decanting. You can not be critical of the price? They are both $50 wines and if cellared and properly prepared, tend to deliver in spades!
Fair points. We should make it clear we paid secondary market prices. Also used a Coravin, so no decanter. Just used the aerator attachment and let it breath in the glass. In the episode we question if it needed more time but also note the cork of the Shiraz had some damage which may have impacted the quality.
I don’t see a decanter? How did you aerate the wines?
I open my Wendouree at 20 years and sometimes they need hours in a decanter with double-decanting.
You can not be critical of the price? They are both $50 wines and if cellared and properly prepared, tend to deliver in spades!
Fair points. We should make it clear we paid secondary market prices. Also used a Coravin, so no decanter. Just used the aerator attachment and let it breath in the glass. In the episode we question if it needed more time but also note the cork of the Shiraz had some damage which may have impacted the quality.
Paid $50 for a glass of the Shiraz Malbec at the Watervale Hotel and have to say, I was also underwhelmed.
That's so interesting, thanks for sharing! Really interested to hear what everyone's experience has been.
The video really never gets going and seems to loose the point as to centering the wine as the video.