South Eastern, Australia


Velvet Glove McLaren Vale Shiraz 2018

Inky in color with a short reddish rim.

Fruity nose of blackberries, sweet plums, cooked cherries, raisins, dried figs, alcohol, licorice, vanilla, cedar, cola, spices, milk chocolates, tobacco and peppercorn.

Full bodied, smooth and bold, with medium acidity and long legs.

On the palate black currants, cooked plums, sweet cherries, vanilla, spices, cedar, espresso, cola, light herbs, licorice, mocha and red chili pepper.

Long finish with round tannins and tangy raspberries.

This is a very tasty Shiraz from Australia. Big and bold, and somewhat sweet. Has a lot of acidity on the finish for all that fruit. Rich and extracted.

Very much "in your face" kind of wine, and not for the faint of heart. Feels very much like a Napa Syrah, with a teeth staining color.

Needs a couple hours to open up properly, which I didn't have, as it finished too quickly.

Needs 5 years in the bottle to mature properly, and calm down a bit. Will be a 95+ wine in 10 years. Will age nicely in the next 15 years.

Wine Spectator 95 points. Robert Parker 96 points.

Good as a sipping wine, and good with food too. Will pair nicely with BBQ Meats. I paired it with a Charcuterie board of meats and cheeses.

16% alcohol by volume.

92 points.

— 7 days ago

Daniel, Bob and 19 others liked this


Basket Press Barossa Valley Shiraz 2004

What’s not to like. Deliciously mature Barossa Shiraz. Luscious fruit, earthy, mixed all spice and velvety tannin. Simply lovely. — a day ago

Tyrrell's Wines

Vat 1 Hunter Valley Semillon 2011

Stunning Hunter Sem at it’s peak. Ticks all the boxes. Great wine with another 5-10 years left under it’s belt. 👌🏽❤️ — 13 days ago

Ceccherini liked this


The Boxer Shiraz 2019

Deep ruby color. Aromas of blackberry jam, boysenberry, clove, cardamom, leather and cedar. Black fruit immediately, spice and nice tannins.
**Must do the Mollydooker shake! And serve around 60*F**
— 18 days ago

Bryan, Shay and 9 others liked this


Barossa Command Single Vineyard Shiraz 2016

Taking time to open up. Great nose and flavor. — 5 days ago

Scotti Chawluk
with Scotti

Leeuwin Estate

Art Series Margaret River Cabernet Sauvignon 2011

Lynn Penner-Ash

Nice texture and very smooth. — 5 days ago

Shay and Daniel P. liked this

19 Crimes

Cabernet Sauvignon

Hard but not sharp tannins. Very smooth and dry. — 15 days ago


Grange South Australia Shiraz 1997

Full flavoured grange. 50th birthday celebration which always makes it better. — 4 days ago


Bin 389 South Australia Cabernet Shiraz 2018

Deep Inky in color with a short purple rim.

Dry and very fruity on the palate.

Showing black currants, cooked plums, figs, earth, cedar, leather, chocolates, tobacco, licorice, vanilla, spices and peppercorn.

Fruit forward with medium acidity.

Nicely balanced with a nice mouthfeel. Rich and extracted. Showing nice complexity with a strong nose.

This delicious "baby Grange" is starting to drink nicely now. Still young, and would be better in 5 years. Will age nicely in the next 15 years.

Wine Spectator 92 points. Robert Parker 93 points.

Good right out of the bottle and better with airtime, which I did not have, as it finished way too quickly.

I had the 2017 a couple of years ago, and liked it even better, even though the 2018 was a better vintage.

Good by itself as a sipping wine, or with a nice piece of steak.

A blend of 57% Cabernet Sauvignon and 43% Shiraz.

14.5% alcohol by volume.

92 points.

— a month ago

Hermes, Juan and 29 others liked this
Bob McDonald

Bob McDonald Influencer Badge

@"Odedi" From a good vintage like 2018 this will last at least 20 years. I will be having another of my stash of 2002 before the end of the year.

John Duval Wines

Entity Barossa Valley Shiraz 2015

Expressive, red fruit forward, warm herbal, cheek tantalizing Shiraz. We tasted it with a variety of salamis and cheeses. Most hard cheeses took away from the wine and made it sharper, single note. A softer herbal blue cheese added. A truffled infused salami from Brazil supported the wine. Others not really. Amazingly it rose to incredible heights with some heated up leftover grilled lamb grilled lamb. Gave it depth with earthy and fall forest floor notes. — a month ago

Tammy de Weerd
with Tammy
Ira, Jan and 2 others liked this