The Wine Wankers’ latest top 12 wines!

Here’s the best of the wines we’ve enjoyed lately. Hopefully you’ll be able to find a few of them around your way. Make sure you let us know what wine you’ve been drinking, we do love to hear about it!

According to legendary wine writer James Halliday (that’s Uncle James to the @winewankers), this @penfolds Bin A Chardonnay 2015 is currently Australia’s best Chardonnay. In comparison to its more exclusive white sibling Yattarna, this is more of a winemaking influenced Chardonnay. It’s made with Adelaide Hills fruit, it’s oxidatively handled, made with French oak barriques, with lots of lees stirring and malo thrown in for good measure. What really appeals to me is its great backbone of acidity, and it’s something Penfold’s white winemaker, Kym Schroeter, is very proud of. His colleagues claim he’s a real acid junkie – loves a pure line of acid to build a wine off. Forget Grange 2012, this is definitely one of Penfolds’ new releases you should be coveting. Post by Drew #winewankers #penfolds #winelover

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I was recently tasting wine in Helsinki (as you do), and tasted one of Australia’s iconic wines for the first time in a long time – the @mtlangighiran Shiraz. Geez this is a breakout wine. It’s both smooth and supple, while also being a bit of a ball tearer – that’s youth for you! I was showing it to some Norwegians as a prime example of how good Australian Shiraz can be. On the same table was the excellent @xanaduwines Reserve Cabernet from Margaret River; sadly this won't have the same impact as an iconic Shiraz in Norway. That’s because for the same money, mainland Europeans usually opt for Bordeaux. This is a real shame, because I believe Margaret River Cabernet is far more exciting, far greater value and much more consistent than Bordeaux could possibly be. Post by Drew #winewankers #xanadu #mountlanghe #winelover tasted during @wineaustralia Nordic wine show

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    • Ahhh, Mike, the answer isn’t that simple. As you know, I’ve got 6 and 4 year old boys and as a sign of maturity we’ve somehow evolved into a family that has “nights”. Thankfully, there’s pizza night to counter “No Meat Mondays”.

      Now the Pizzas. They’re a measure of both our laziness and tightness. Sometimes, when we’re feeling all energetic and shit, we make our own dough and pile in loads of Greek yogurt. Those bases are absolutely beautiful but hard work. Otherwise we use bought bases or Lebanese bread/pita. The toppings on those are simple, usually just a spread of paste and sauce with a handful of grated cheese and a bit of ham and olives.

      Then there’s the bought ones like in this photo. There’s 3 types we go for depending on mood and spend. There’s the super-value big chain, the mid-style gourmet chain (like this one) then the proper local Italian dudes that are $$$. We have so many to choose from. It’s pizza heaven where I live.

      Not sure if I’ve answered your question dude! Still reminiscing about catching up at your commune in Piemonte, and the pizza we had of course…


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