Hi,

I just had a nice lunch at Keng Hsin place's last Friday. The timing was really amazing. Just like what Brian said, it must have been divine intervaention for us to have a short day for us to have lunch. We were so busy once school started and had to postpone our lunch a couple of times. So last friday's short day was really good.

First, the food. Brian brought back leg of ham from New Zealand and it tastes wonderful. Keng Hsin surprised us with his pickled artichoke infused with premium olive he brought back from Melbourne. I don't know Brian but the the artichoke is perfect match with my Teochew taste bud.

We started the session with a nice and trustworthy bubbly - Keng Hsin opened a bottle Jacob's Creek. I have forgotten how good and reliable this bubbly is after drinking better bubblies. It went especially well with the artichoke. This is a good drink to have during this festive season.

The red is aways the star of the day. We opened a bottle of Taltarni Three Monks Cabernet Merlot. I know, the name is interesting or weird, depending on how you looked at it. Well, I thought it is befitting for Keng Hsin, Brian and me. This is a good wine to celebrate our friendship. Ok. About the wine. On the nose, it unmistakably Cab with its herbaceous, brambly scent follow by a whiff of spice and vanilla. Well, the best part is always on the palate - abundance of blackcurrant with fresh forest and tobacco box. The back palate is full of mocha and rich vanilla. It is absolutely delicious! worth every cents of the $30 for this bottle. And for a while, I thought it reminded me of the Villa Maria in my previous post.

It took me too long to craft this blog and I think I have written enough. The following are the technical details of the wine. Enjoy!



Taltarni Three Monks Cabernet Merlot, 2004

Taltarni Three Monks 2004 characterizes Taltarni’s distinctive style of opulent flavours, structure and cellaring ability. Sourced from cool climate regions including Victoria’s Pyrenees and Strathbogie Ranges the inclusion of Cabernet Sauvignon provides layers of rich cassis and roast chocolate flavours while the balance of Merlot adds palate weight from the luscious concentration of plum and red cherry fruits.

A period of malolactic fermentation followed by 12 months ageing in a combination of 2-3 year old and 15% new American oak creates a wine with a subtle assortment of nutmeg, cinnamon and cedar spice.

Three Monks is one of Taltarni's newest additions to the portfolio and already a crowd favourite.

Winemaker Comments
Colour: Deep black cherry
Nose: An alluring assortment of uplifted black cherries, dark
berry fruits, scorched almonds, coffee, tobacco leaves and licorice
allsorts.
Palate: A well-structured wine with layers of plump plum and
blackberry fruits. A mix of savoury spices, subtle herbs and firm,
dusty tannins balanced by good natural acidity.
Serving Suggestions: A perfect accompaniment to a veal ragout.
The explosion of rich fruit flavours in Taltarni’s Three Monks 2004
makes it ideal for immediate enjoyment whilst young and fresh,
but offers the complexity and structure to age gracefully for many
years to come.
Wine Analysis
Acid: 6.3 g/L pH: 3.63
Alcohol by Volume 13.5%
Harvested: April 2004
Bottled: November 2004