It seems like a long time since I had something truly original to remark upon.  Today all 3 entries are of note.

Shingleback, Shiraz, 2005 (McLaren Vale, Australia) - This was a gift from a good friend and co-worker plus I haven't seen it in any of my stores so it was a special treat.  Shingleback is named for a species of lizard native to the area where it's grown.  The flavors are classic shiraz but unlike many others this is not overdone into a giant fruit bomb, and it also has a freshness to it.  A genuinely refreshing Shiraz.  I'll gladly give this an 8 out of 10 for very good - which is quite a high score for me.

Teliani Valley, Tvishi, White Semi-Sweet Wine (Lechkumi, Georgia) - Wines out of East Europe are occasionally a hit but most usually a miss.  That's why I was pleased to find a genuine hit.  This white is made from the Tsolikauri Grape (no, I never heard about it or saw it in print before either).  The back label says it is naturally sweet, and you know, unlike other East Europe sweet wines which are quite overdone this one has a more suble sweetness.  It reminded me most of a Txakolina (Hondurrabi Zuri) white out of Spain - with citrus and salt.  That other wine I often referred to as Cava without the bubbles - just a hint of effervescence, whereas this Georgian wine I'd describe as just the flat white without the effervescence of the Txakolina.  Anyway, this is a rare, slightly expensive ($19), thoroughly enjoyable white.  7 out of 10 for above average.  I found it at The Russian Village store in Washington Square, Brookline, MA.

Kindzmarauli, Tsinandali, Georgian White Dry Wine, 2004 (Tsinandali, Kakheti, Georgia) - Another experiment with trying Georgian wines although this one not so great to us.  It's made from Rkatsiteli and Mtsvane grapes, neither of which I've had before.  Nancy and I both described it simply as a little bitter.  It's like an inexpensive white, with the bitterness thrown in.  Nancy stopped drinking it after a glass and I gradually finished most of the bottle over several days.  One night as an experiment I added some sugar to a glass to see what it tasted like.  The resulting juice was a litle tart, grapey, perhaps foxy is the right word, which I think might explain why this may traditionally be made into the ultra dry slightly bitter version - to escape the foxiness.  Anyway, it's still low average - so 5 out of 10, but it's about as low as a 5 can go without dropping down a knotch.