Kai Chang

9.2

Full of dark and red fruit, milk chocolate, with hints of vanilla, violet, cedar, and tobacco. On the palate it has fine grained chewy tannins and balancing acidity in this medium plus bodied Bordeaux blend. Great solid quality! — 9 years ago

Kai Chang

9.3

Deep vibrant purple ruby colour perfumed with fruit aroma of blackcurrant, blackberry, blackcherry, oak, vanilla, cigar and a hint of mint. It is thick, grand, powerful, and round all at the same time. Lively acidity and smooth passive aggressive tannin gives its flavourful wholesomeness a nice support. Mollydooker's signature fruitiness doesn't disappoint in this wine. — 10 years ago

Kai Chang

9.3

Bright clean ruby colour approaching garnet. It is full of beautiful floral, strawberry, plum and earthy aroma backed by substantial oaky notes. Structured and defined tannins and acidity replenishes the palate like a tall but graceful waterfall. Drink now but will also age quite nicely. First had this at the Vancouver International Wine Festival. Had to get it again. — 10 years ago

Kai Chang

9.5

Bright golden colour with pronounced aroma of concentrated honey, peach, apple, marmalade, botrytis character with hint of vanilla smoke. Lusciously sweet with balancing high acidity brings its deeply concentrated flavours into its long finish. Drink now but can still hold for another decade. — 10 years ago

Kai Chang

9.3

Deep ruby colour with a dark core. Pushing into the nose are slighted stewed black cherry and black berry backed by hints of mushroom, black pepper, cedar and lingering minty note. Dry on the palate with thick ripe tannin and balancing fresh acidity forming a full bodied flavourful mouthfeel that lasts into a long finish of fruity black tea. A great value for the quality! I was pleasantly surprised! Smoked Gouda anyone? — 10 years ago

Kai Chang

9.1

Bright light lemon colour with perfumed fruity floral aroma. Flavours of lime, peach, melon, honey and a little petrol intertwined together. Surprisingly it somehow has a solid earthy woody backbone. High crispy acidity swirls its candied fruit flavours into a long pleasant finish. Classic Clare Valley Riesling with added complexity makes it a pleasant drink with and without meal. Dinner for tonight is Thai style chicken curry, its coconut and signature citrus acidity really complements this wine to another level of sophistication. — 10 years ago

Kai Chang

9.3

The golden colour with its creamy buttery nutty aroma still draws me in like the 2011 bottle did. The peach and melon flavours became the backbone of its savoury and slightly smokey characters. The sweet sensation from its high alcohol content makes tasting this wine almost like eating a pudding with a layer of caramel - like the Taiwanese's favourite Tong Yi pudding if you have ever had it. — 10 years ago

Kai Chang

9.8

Impressive even from the cork. Bright, light, yet sophisticated blood-like ruby colour very much coincides with equally complex aroma reminiscing of the great Barolo. Strawberry, raspberry and earthy notes with blood-like volcanic minerality and oaky undertone. It has a slightly salty sensation in its fruity flavours which integrated very well with its high ripe mouthful tannins and equally high balancing fresh acidity. Finish is long, fruity, and bloody all at the same time. A very high quality exceptional wine! Drink now but it will still benefit from further aging. — 10 years ago

Kai Chang

9.6

Tried this for the first time at the Vancouver International Wine Festival, I had such a great memory with this wine. It hits you with a fully oak filled fruity and substantial aroma of blackcurrant, blackberry, plum, cigar, caramel, vanilla and a little breadiness. Burst of energetic fruit flavours supported by its vibrant acidity and smooth yet chewy tannin goes into long a fulfilling finish. Still young, still a lot of potential.. Thanks to my wife for a great dinner of pan seared beef shank steak. — 10 years ago

Kai Chang

9.7

Lots of fruit, blackcherry, blackcurrant, earthy, and sophisticated. Great balanced acidity and smooth chewey tannin brings the alcohol sweetened fruity flavour to life. Such an explosion! Had it with roasted lamb and Beijing duck. Happy Chinese New Year! — 10 years ago