Oz and NZ wine tns A few tasted the other day: $10 Paleish pink. Sweetish raspberry nose. Light dryish and refreshing, shows delicate raspberry fruit and easy on the palate acidity. Delightful Spring luncheon style. Yellowglen Perle 2001 - around $23 Pinot noir, Chardonnay and pinot meunier. Three years on yeast lees. Vigorous small bead. Bouquet is lifted, with apple blossoms and biscuity yeast. Medium dry on the palate, mid-weighted with dried apples and apricots and citrus zest to the finish. New Zealand. Pale straw. Heady aromatics of nuts, dried apricots, figs and faint toasty oak make for a complex nose. The palate is rich and long with Turkish delight and marmalade notes leading to a quite firm finish. A beautifully constructed, perfumed white. about $40 Green to light gold. Essence of lime and lemon on the nose. Dry steely style with pervasive citrus throughout. This clbuttic Clare dry white has a very low pH of 2.99 but the high acid supports rather than dominates the fruit. Finishes long and lean. Drink at any point in the meal. Cellar if you wish to 2020. William Downie Yarra Valley Pinot Noir 2004 - $40+ Unfiltered unfined. Mid-ruby hues. Intense pinot characters of strawberries and dark cherries on the nose. Powerful and elegant, very dry, showing subtle and spicy French oak. Pronounced acid tang leads to a food-demanding firm finish. Will drink well to 2009. Shiraz 2001 - $40ish Dense purple. Cedar and dark berries on the nose. Thick solid and chewy on the palate with blackcurrants and dark chocolate (think Lindt 85%). A great wine with a long lineage - I fondly remember some of these from years ago - particularly the 'Rudi Kronberger' of 1967 and the 'Christobel' of 1974. 2004 - mid $20s Blended with 10% Mourvedre. Darkish red. Plummy, aniseed nose. Warm and spicy in the mouth with berries, undergrowth and a sub-structure of subtle wood. Original Shiraz Grenache 2003 - $20 and below Youthful crimson. Nose of dusty oak and preserved cherries. Medium drying tannins support flavours that remind one of Black Forest cake - i.e. berry conserve and mocha. Solid finish of acidity and tannins will suit main course fare. Note: Prices in Australian dollars. Cheers! Martin 
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