Well.... I just got offered the job!! I guess I’m moving in a few weeks!!! SYDNEY here I come 😍
Excited is an understatement and don’t worry no matter what happens I will always be a QLDer 😄 •
Raveneau twice in one week- spoilt? Nah, the Henri Bonneau is the spoiler... Anyone tried Henri Bonneau wines?
2013 Raveneau Chablis Vaillons
Slightly less weight and more precise than the Chapelot I had last week. Chalky minerality with zesty aromatics. A great food wine, complementing the delicate dishes and standing up to the robust. Very enjoyable.
2001 Henri Bonneau CDP Réserve de Célestins
90% Granache plus mix of other grapes. Lively crimson hue, a beautiful colour, astounding aromatics with layers of iron, blood, pomegranate, pot pourri, spices. Incredible length and life. Only at the start of its drinking window and needed decanting. Very full on but one of the best CDP I have ever had.
For those who don’t know Henri Bonneau, he comes from a long line of vigneron in CDP, practising artisanal wine making, hand crafting (along with Rayas) some of the most desired wines of the appellation. Still making the wines into his 70s, he passed away in 2016 with the estate passing to his son Marcel. Famously releasing his wines ‘when they are ready’ meant it could be difficult to predict which wines came out at which time (like Rayas). The long discussed theory is that the domain owns some of the best terroir in the village and historically has approached the wine making very traditionally. Interestingly, while many domains focus on old vines, Bonneau rip up vines at 50 years old meaning their vines aren’t that old. From cellars so dirty that new forms of life could be discovered, little nuggets of gold are created.
Hazy train continues, next stop the Hummingbird Hazy DIPA 🍰, the second of 4 hazies we are releasing in the upcoming month.
Inspired by the original Jamaican dessert, our Hummingbird DIPA takes decadence in a glass to a whole new level. The laundry list of ingredients will keep each sip complex and intriguing. We’ve added roasted pecans and lime zest on the hot side, as well as lactose to ensure a velvety, sweet cake like body. Two Hundred kilos of pineapple were added directly to the fermenter in addition to a blend of vanilla and cinnamon. And on top of all that, we mustn’t forget the hops. Mosaic and Azacca interplay with light notes of tropical bubblegum, mango, and papaya.
Check out Justin’s latest blog post to read about the inspiration of this juicy number link in bio. 😉 👍 🍻
Two more days to go until the LAB bar launch party with @raw_fm 🍻🎶 @felixx_official will be our MC and we'll have live DJs, drinks specials and food specials.
2-6pm on Thursday 22 August - be there! We're located in the @kambri_anu precinct.