XIV Syrah 2014

Ron R

Outrageously stunning. Presents like a cab on the palate. Lovely caressing nose of white pepper, and boysenberries. Palate is so well balanced, and the alcohol is submerged. Finishes with piercing blueberries, focus and linearity Atypical for an Aussie shiraz. — 17 days ago

Cliff BensonAndrew Moore
with Cliff and Andrew
Brian, Bob and 51 others liked this
Ceccherini Cristiano

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Top stuff mate!!
1st growth syrah!!


Forgo Frills Gentleman's Collection No 2 Red Blend

Smooth and tart. Tannic with a slightly sweet taste that isn’t sugary. Deep Ruby red color. — 9 days ago


Henry's Seven Barossa Red Blend 2012

Brief notes at the Filipino dinner at the Downs Club. Red and black fruits of cherry and fading raspberry with a little spice. A disconcerting whiff of wet tea towel which did not effect the palate. — 20 days ago

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Stone House Vineyard

The Lyre Shiraz 2015

"vibrant, fruit of plum and dark cherry are woven between soft spice and soft supple tannins". Stone house vintner's brings Australia's best Barossa Shiraz to the Texas Hill Country — 13 hours ago

Tolpuddle Vineyard

Tasmania Chardonnay 2015

All the attributes of great modern Chardonnay. Leesy, smoky, struck match aromas. A light to medium weight citrussy palate of medium plus intensity and persistence Mild acid but sufficient to take the life of this wine into the late 2020s. HH said 100% malolactic fermentation doesn’t show and rated this as #1 of 40 Tasmanian Chardonnays from 2015. Not as creamy as one would expect. A class act in any company. — 5 days ago

Mike, Vanessa and 14 others liked this

Gibson Wines

Australian Old Vine Collection Barossa Shiraz 2005

This was a blast from the old Grateful Palate days; one of those producers, in that somewhat infamous book, that flew under the radar. Rob Gibson, a self described “dirt man”, made his name at Penfolds where he spent over two decades, which culminated with him leading the viticultural team that identified the best Shiraz for Grange. With his experience and knowledge, he has a knack for knowing where all the best sites are and it’s from these vines that his Old Vine Collection are made. This particular bottling uses fruit from some of the oldest Shiraz vines in Australia, planted in the 1860’s. Heck, even the “young” vines were planted in 1910! It’s almost needless to say that annual production is minuscule with only about 6 barrels made each year.

Popped and poured; consumed over two hours. The wine pours a deep ruby with medium+ viscosity and loads of sediment. On the nose, medium+ intensity with soft blue fruits, purple flowers, black pepper, sweet pipe tobacco, bacon fat, baking spices, and just a touch of eucalyptus. On the palate, there’s a bounty of blue and red fruits, some of them dried. There’s also blueberry pie, leather, tobacco, and baking spice. Tannin comes across medium and well integrated at this point. The acid is medium+ and gives the fruit the freshness and lift it needs. The finish is long, rich and velvety in texture. This is what I want out of an Australian Shiraz. I have two more bottles that I’m in no particular rush to drink but these are fabulous now and should be for at least another 5-10 years.
— 22 days ago

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Jay Kline

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@Peter Sultan sup! The food was a mix of protein. We had steak and pork chops IIRC. As for the no decant, that was more a function of circumstances and timing. I brought the bottle to someone else’s house and with dinner approaching and the wine smelling and tasting good on the pop and pour, I decided to just roll with it. That being said, it could be worth decanting and I would certainly consider in the future.
Peter Sultan

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It’s always refreshing to hear less precious handling of great wine— & man, that’s some great wine@Jay Kline !
Jay Kline

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@Peter Sultan i mean, at the end of the day, the purpose of wine is to enhance an experience and this did an outstanding job without pomp and circumstance. Yet, the juice rose to the occasion.

Clarendon Hills

Romas Grenache 2006

Still youthful at 15 years, this wine is really pure. The weight and depth are impressive, no loss of color at all, the dark red fruit at the core is incredible. The cellar aging is key for these wines to bring out their expressive personality. I have tasted thru the whole portfolio and the Romas Grenache is definitely my favorite. A real joy in the glass. — 20 hours ago


Nicolas Woodlands Vineyard Cabernet Sauvignon 2007

This is the first vintage I discovered how good the top Cabernet from Woodlands is (always named after a family member or friend). This is the 3rd bottle from an original 6. A dense Ruby red in colour Herbal, Bay Leaf and some cassis aromas . Very much a capsicum red pepper taste on the medium weight palate with other herbaceous characters which dominate the fruit - lacking cassis and blackberry. A good wine nonetheless. Will continue on until at least it’s 20th Birthday but I’m inclined to drink the remaining 3 bottles in the next few years before the fruit disappears altogether. — 5 days ago

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Andrew Holod

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Bob, when you write capsicum red pepper, do you mean it is spicy/hot or more fruity like habañero or other small peppers?
Bob McDonald

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@Andrew Holod Andrew we have a vegetable we call capsicum which we put in salads. It’s not hot at all, just a little peppery and savoury. I think in the USA you call it red peppers.

Peter Lehmann

The Barossa Reserve Riesling 2002

Bright yellow in colour. Aromas of white flowers, toast, flint and kerosene. Traces of lime on the palate with a soapy texture - acid is largely resolved. This is why one ages dry Australian Riesling. Magnificent. The lime juice backbone when it was young is still there. 2002 in the Eden Valley was one of the coolest on record meaning long hang time and it has produced this exquisite long living Riesling. Luckily I have one left. — 9 days ago

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Ron R

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Brilliant producer.


Bin 128 Coonawarra Shiraz 1998

See previous note in April this year when we had lunch at Penfolds HQ at Magill Estate Adelaide. I bought 2 bottles after the experience of having one at lunch. Perfectly mature from Penfolds Cellars. This had savoury meaty pan juices amongst the Choc Malt Plum DNA of many Penfolds reds. Even though from Coonawarra - much cooler than Barossa - this was ripe from the 1998 vintage and had a pruney note. This gives one the idea of the longevity of all Penfolds Cuvées. Simply amazing at 23 years and could go on for 5 plus more years. Will keep the last one for several more years if I have the willpower. — 13 days ago

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