The QPR of these Aussie chards has been off the charts lately, even in their youth. This killer follows up some outstanding wines from last year, with notes of grapefruit, dried mango, lemongrass, fresh cream, and vanilla. Amazing mouth feel with a long finish that keeps begging me to identify new flavors and smells. — a month ago
Lemon meringue pie, vanilla, green apple. Great finish. — 3 months ago
Caramel, golden raisin, vanilla, hint of Cavendish pipe tobacco — 11 days ago
The many types of oak create a lot of classic cab and Shiraz notes that evolve in the glass--black currant, graphite, clay, black pepper, cocoa, dill, vanilla. Plush blackberry jam on the palette. Super soft tannins typical of South Australia reds that barely need time to breathe. — a month ago
Fresh cherries and strawberries, orange peel, vanilla, and licorice. Also background notes of plum, pine, and earth . Right now, scoring this as it is drinking, but with age (it needs some mellowing, but certainly not decades) it could move up a few points. — 2 months ago
Clean, refreshing. Notes of lemon bars, pear, wet minerals veering into Pouille Fume territory, though not as smokey or racy, but almost more refined. Lovely, lengthy finish. Though it's a bit pricey for a Sauv Blanc, it grows on you in the glass.
Critics rating this a 93-96. — 22 days ago
Aromas of strawberry and almonds backed by more delicate aromas of flowers and chalky minerals. Solid sparker. — a month ago
Brick red fading into brown. Aromas of black and white teas, rose and hibiscus petals, dried cherries, dried leaves, chalk, and clay. Loving the earthiness and complexity. — 3 months ago
Much more minerality than other Priorat I've had. Not sure what others on here are drinking, but I don't see this as fruit forward as they did. That said, hiding behind the llicorella you do get cherry vanilla, cocoa, and coconut--all classic Priorat flavors--with tinges of black pepper. Finish is a little weak for this price range, but I still enjoyed this very much. — 4 months ago
Tobin Spratte
Aromas remind me of Champagne, so every time I tasted it, I was expecting bubbles. Aromas of tart apples, Poire William, bread, brine, and minerals with hints of citrus that come out more when wine is chilled. Nice complexity. — 14 hours ago