Today being Monday, the restaurant was closed and I assumed it would be quite the quiet and lonely day without my friends in black next door. Alas, things turned out to get somewhat better when I found a box of opened G.D. Vajra wines in the cheese room!
Mind you, not every day brings me such serendipitous offerings!
The son of Aldo, Giuseppe Vajra, had been down in Melbourne the past week for the Lorenzo Galli Scholarship 2011 of which I was part of. The following day after the completion of the masterclasses, he held a dinner at Enoteca Sileno where five amazing courses by relatively new chef Antony, complemented his wines. The box in the cheese room was leftovers and clearly for the taking…or I suppose I should say for the betterment of one’s education…namely, myself
Ripe raspberry and mulberry fruits, so rich in aromas, slightly nutty, clean meaty finish. Low tannins. Suspect it doesn’t handle being open for more than a few days!
Coste e Fossati Dolcetto 2008
Denser fruits, more length, savoury lick and a delectable violet finish. Wish I’d seen this fresh as well though. Slightly more expensive than the regular Dolcetto.
Langhe Nebbiolo 2008
Well-softened, palatable, juicy, mouthwatering (!), but again, slightly past its best. I’m hoping the Barolo’s not too badly affected. It’s got more guts so here’s hoping…
VAJRA’s FREISA “KYE’ “
In Languedoc Kye’ means “I myself”. With a touch of coyness it means that this type of vinification and processing is the most complete expression of the vine species Freisa.
Freisa Kye’ 2007
My first Freisa. Been warned it will knock my socks off. The colour is denser than the Nebbiolo, tending towards a mid-ruby hue. It’s smoky and herbaceous, really astringent and overall quite raw. The challenge appeals to me. Note to self: Need to try more Freisa to compare.
Barolo Bricco delle Viole 2006
Black forest density on the nose (hello, this looks promising), hint of fatty pancetta, vague smoky hints, tannins still sticking and not gliding through the palate. In other words, as their latest Barolo release, you’d expect it to warrant some more time in the bottle before optimal drinking time anyway. The mid-palate flavour concentration is persistent and with a lovely hint of spice and inoffensive use of oak. It’s long. Incredibly (and not because I was hanging around the porcini section of the store), I got a surprise of porcini and earthy tones to the finish. Deluxe! Why on earth is the kitchen closed on Monday?
All the wines are available at Enoteca Sileno who import them into our fine fine country
920 Lygon Street
Carlton 3054 VIC