wine+time
Between the bottle shop and the belly, the average cellaring time for wine in Australia is around four hours. In fact, we’re all so used to drinking young wines – with all their upfront fruit and raw tannins – that most of us are totally unfamiliar with the rich and complex offerings of a well cellared bottle.
To remedy this, Gerald has reluctantly parted with a few old favourites from his own personal stash, which will be available in our restaurant from today. Thanks Gerald.
Museum pieces
1999 Riesling $50
1998 Pinot Noir $50
1998 Henry James Pinot Noir $70
2001 Pinot Noir $45
Ha! Hello to Gerald Ellis and his family. I still have that bottle of 1998 Grace Elizabeth I purchased when I was last in Tasmania with my US Navy ship.
I was wondering if it would age nicely or just turn to vinegar, but it’s been in a cool dark place all these years, so who knows?
Nice to see I am not the only one keeping mine, but mine is more a souvenir of a very pleasant tour we had back in 1998. Little Grace Elizabeth herself was only about four or five at the time, but she helped serve sausages to us tourists like a professional.
Luck to you all and thanks for the memories.
Steve