Mark Slater Posted June 22, 2009 Share Posted June 22, 2009 Cassella Wines, producer of Yellow Tail. New York Times article. Link to comment Share on other sites More sharing options...
mdt Posted June 23, 2009 Share Posted June 23, 2009 Cassella Wines, producer of Yellow Tail. New York Times article. Interesting from a chemical engineering view, sad from a wine lover's. Link to comment Share on other sites More sharing options...
Pool Boy Posted June 23, 2009 Share Posted June 23, 2009 Cassella Wines, producer of Yellow Tail. New York Times article. Man that is just horrid. I honestly cannot remember the last time I bought any Australian wine. My tastes shifted about 3-4 years ago at least. Too thick and syrupy for me these days. I am sure there are excellent offerings, but I'm more in to Italy (and even France) these days. Link to comment Share on other sites More sharing options...
Waitman Posted June 23, 2009 Share Posted June 23, 2009 Reminds me of being trapped in an otherwise idyllic setting on the banks of Steamboat Creek in Oregon. We ran out of wine on the second day and were forced to subsist [on food and water -- WC Fields] on Yellow Tail competitor Penguin Piss brand wine. I feel certain that it came out of the same refinery pictured in the article. I have related question. It seemed to me that higher-end Aussie plonk went from being a relatively good bargain to being relatively expensive at some point. Is this just my imagination, or is there a reason I started looking at odd bits of France and the occasional South American nation for better quality at a lower prices? Link to comment Share on other sites More sharing options...
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