Sylvain Rhainds

9.2

2007 aucune trace oxydation. — 19 days ago

Jason Case

9.0

Benchmark rye for sure! — a month ago

Bob McDonald

9.1

See previous note about Fermoy being served at the Danish Royal Wedding. A herbaceous Margaret River Cabernet with geranium, menthol and some green notes on the nose. Black currant, cassis - trace of chocolate on the palate. After an hour in the decanter it was drinking at its peak. Resolved tannins. — 2 months ago

Alec Jeffery

9.3

Excellent balance, has the smoky and charcuterie notes with white pepper and dark fruits on the palate. Great length. — 3 months ago

Adam Beasley

8.9

Clean as a whistle with underripe citrus and orchard fruit flavors, almond, and ret rocks, but lacks depth in the mid-palate > finish. Not a trace of oak that I can detect, and good with shrimp kabobs but at close to $40 not something I’d buy again. — 5 days ago

Simon Weston

9.5

Very slightly opaque ruby red color. Delicate floral cherry & raspberry nose. Medium bodied, beautiful raspberry & cherry to taste with a trace of aromatic cedar. Smooth and delicious. Celebrating a good day! — 2 months ago

Bob McDonald

9.5

The Signature is a Cabernet Shiraz blend and is Yalumbas best red released each year. There are several previous notes from myself here on Delectable. Plummy, cedar black currant and cigar box - a trace of oak on nose and on the full bodied palate. Going strong at 15 years of age. I have 7 left from an original dozen and would like to have one per year until supplies are exhausted. I can’t see it changing much in the next few years. Not sure why more countries do not blend Cabernet Sauvignon and Shiraz - they are made for each other. — 2 months ago

Randy Fuller

9.3

This wine is lightly tinted yellow. The nose is full of citrus and minerals - that smell of a wet sidewalk is in there. There is also a trace of apricot and a hint of an herbal note - not full-blown grassiness, but edging in that direction. The palate is very clean and lean. The citrus takes center stage with the minerality staying close. I usually think California SauvBlanc is riper than anywhere else in the world, but this example does not follow suit. It is a bit tart, but with the usual Sauvignon trappings quite muted. I suppose the Semillon helps out in that area. The acidity is light enough for easy sipping, yet strong enough to handle some non-demanding pairing jobs. I think this is actually a pretty good Sauvignon Blanc for people who think Sauvignon Blanc comes on too strong. — 18 days ago

Jim McCusker

9.0

A really nice wine from Verterra, who in my opinion is one of the best producers in Michigan. This one seems to have a slight trace of residual sugar. Doesn’t work so well just below room temp, but cool it down and it really comes into balance. Had it with cream cheese-stuffed jalapeños with a sweet Thai chili sauce. Excellent. Highly recommend this winery. — 2 months ago

with Vanessa

Bob McDonald

9.1

Similar notes to 118 weeks ago. A dirty mid Orange/Tangerine in colour - a little cloudy. Aromas of apricot and mouldy orange. Skinnsy apricot flavours with mild acid. A skins contact white wine fermented in clay amphora in the ground. We visited there a few years ago in Sicily. Finishes with a trace of bitterness from the skins. Natural wines - when they get them right they can be quite good but having just done a week of vintage in Coonawarra at Bellwether - you need to take risks with natural wine. — 2 months ago