Bob McDonald

9.6

Mid Lemon yellow in colour. Aromas of peach and mineral. On the palate rich peach verging on apricot. Rich texture and power with minimal acid- ready to drink which will give enormous enjoyment to those who partake. Very impressed by this dry German Riesling from Pfalz. The 2019 vintage from Christmann will be a must — 3 days ago

Ely Cohn

9.1

Something very Burgundian with a distinct resiny bouquet of fresh wet pebbles and oyster shell.

Equal parts cream and acid. — a day ago

William Lauder

9.5

Truly sublime even 21 years later. In magnum. — a day ago

Ely Cohn

9.0

Having made my way through the line of Bocks, Suck a Rock is probably my favorite - it’s uncomplicated and balanced - dark berries and minerals.

Raspberry, blackberry, violets, chalk dust.

Clean and focused. — 20 days ago

Ted

9.3

Fun to try different vintages in a short time period. The ‘18 shows more dark fruit with a touch of earth. The ‘16 had more spice and citrus. Beautiful and delicious. — 6 days ago

with Jeni

Paco Suro

9.1

Huge fan of the simplicity of the label. Mezcal. Yum. — 6 days ago

Devin Bray

9.5

Subtle and scotch-like in some respects, but nevertheless giving with strong scents of grape skin, wood spice, and white raisin. A bonkers proposition, not only was this Cognac aged in a handmade single cask by the Pelletans, the brandies that went into it are a blend of vintages ranging from 1925-1965 exclusively making this undoubtedly one of the rarest bottlings you could hope to get your hands on. Bottled at natural cask strength and with zero additives or artificial ingredients. Surprisingly pointed in its attack for something this old, but with the complexity and character you'd expect. — 5 days ago

Pablo Cetlinski

9.7

Ok, do not analyze finnish, nose, acidity ect. This is an Italian wine and you have it with Italian food and friends, family, wife, girlfriend... Then it is a 100 point wine. Classic indeed. — 4 days ago

Bob McDonald

9.0

A deep Ruby red. A whiff of H2S and asparagus along with tomato bush on the nose. Some cassis characters on the medium plus bodied palate along with red capsicum. When I first opened this I thought it was a 2006. The graphics on the label are such that it is difficult to pick the difference as the type face is small. I have previous notes on the 2006 which I thought was a bit better and more fruit driven than this 2008. In cool climate Tasmania there will be some seasons where full ripeness of Cabernet Sauvignon will be a challenge. It remains the best Cabernet in Tasmania IMO. 90% Cabernet Sauvignon, 4% Cabernet Franc, 4% Merlot, 2% Petit Verdot. — a month ago

Brendan Baker

9.4

Violets, blackberry, bacon, savory and complex 😍 — 17 days ago