J Lohr 2021 Hilltop Cab, big wine.
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Drank 3 glasses of 2020 GA Schneider Riesling in Chicago at a restaurant. Must have hit my head on something going for a Kabinett, but it was delicious with Halibut. 
3 glasses and you didn’t get a bottle?! Working over the tourist…
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I’ve had WS Chards that improved markedly after a day open. It surprised me.
2017 Walter Scott, cuvée Anne
First night: On the spicy-fruity-herbal side, food friendly and easy to quaff, but I found myself wanting more acid…
*Second night (on Coravin): Whoa! Burgundian, Puligny-esque white stone fruit meets stony-chalky notes. Stellar. *
Get you some.. CT 93
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I’m a fan of Chevillon as well. The 17’ NSG Cailles was delicious. They tend to be (for me) a rustic and primary style, that I like.
Here’s a note on the 2015 Chevillon NSG 1er Cailles
Pours squid-ink dark, nose of berries and brown sugar.
DENSE savory black fruit, licorice and…tar? Salty med+ tannic grip and med acids make for a firm backbone. 13.5% Alc.
*Rustic and good with lots of stuffing for the long haul, but you have to look for the pleasure with binoculars at this stage. I’d suggest letting it sleep and integrate until 2028. *
High on the savory end of the taste spectrum, this wants a grilled chop or a steak on a cold winters’ night. Old-school NSG is my candidate for the Barolo of Burgundy. (92-94)
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With my old Rochester crew. La Tache plucked off a local restaurant wine list for $2400 this summer and we picked it up yesterday. They raised their last remaining bottle to 6K day after I bought one
.
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2021 Le Chiuse Rosso di Montalcino
Its allright this! Very elegant despite the 14.5% abv. Two hours of air and lovely, nutty aromas appear. Dont expect huge concentration or long length, but a very nice drink.
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Quite different from the previous vintages. Light on its feet, mineral. Pomegranates galore. Meanwhile 80+ Eur.
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1996 Wendouree Shiraz. Bought a full case of this off mailing list in 1998. Temp controlled storage ever since. Cork was pristine. I have drunk many good to great bottles of Wendouree in the last 25 years and this may be the best ever. 1996 was an excellent Sth Aust vintage and this wine at 27 years is at sublime peak.
Glorious Wendouree nose of mint, eucalyptus and rusty red earth, deep layered dark fruits, tannins present but fully resolved, really good acidity and a very long detailed finish. This is a tribute to the Brady’s loving care for the antique vineyards, sensitive wine making and a great vintage (and a decent cork). This was a great bottle
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Blank Canvas the Element Syrah 2017, Gimblett Gravels, Hawke’s Bay, New Zealand
I doubt the wine is actually a pinot with a syrah label though… It is a totally different wine compared with the 2019 I tasted in a NZ wine exhibition…
Lively red fruit dominates. Dry flowers. Little or no pepper. No blue fruit at all.
In mouth it’s even more like a Pinot. Thin body with low smooth tannin. Medium-high acidity is a great appetiser.
Good quality and easy drinking. The 2019 is an elegant and pure syrah, while this is a lively new world pinot!
All wines showing well after some air. Bartolo just edged Aldo for me, but both great in their own right. I like them at this stage, but for others they might need a few more years I guess.
Matched so well with the most amazing pasta dishes at Boutique Emilia in Copenhagen. Great place.
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Couple of very nice but very different Cali chards.
Had the AR with sushi and it was perfection, bright fruit, lots of acid, Chablis on steroids, definitely worth the wait and to me showed no signs of tiring.
Stony Hill was deep and rich and had a little nutty thing, acid picked up as it warmed in the glass. Little bit of oak.
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I had one of those a couple years ago, possibly the same vintage.
Your description matches what I vaguely remember. Rather thin, with a feint chemical note (pharmacy, linoleum?). For my taste there are better alternatives down under.
Added:
I just dug up an old marketing mail.
It is not 100% Syrah, there is also some Gruner Veltiner in the mix!! Maybe this explains the weirdness.
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Two special bottles and can imagine the last glasses being the best.
Decided to check in on this one, gave it a couple of hours in the decanter. Nicely expressive nose of earth, leather, dried mushrooms and coffee grounds. Fairly acidic, with drying tannins on the finish. Definitely needed food to cut all that acidity. A bit hollow initially, this picked up weight and body over time. The last few sips after dinner were the best. Either hold or give these more air than I did.