Bob McDonald

9.1

Lemon yellow in colour. Notes of citrus (lemon and lime) and honeysuckle. Curiously a note of pineapple. This is the ultimate wine to accompany Oysters. We shared 6 freshly shucked Coffin Bay Oysters (South Australia). Muted acid at 6 years but it remains crisp and would be a good match with all seafood. Languedoc has some hidden gems, both red and white. Certainly worth having a few bottles of this in the cellar at all times. Also good value. — a year ago

Mill Redant

8.9

Came out better this time. Killed the coffin too — 8 years ago

Ludovic Anacleto

9.7

'82 Vintage.
I am not such a fan of the '82 vintage in Bordeaux. IMHO, wines are tight, impenetrable and concentrated. I really struggle to find them appealing today.
This Haut Brion is closed as a coffin but you can definitely foresight a spectacular wine, a monster. Color is deep, very far of what you should expect for a 33 years wine. Nose is dense, cola, mature cherry, meaty, bacon and smoke. Everything in a spectacular proportion. Palate is tight, firm tannins perfectly integrated, beautiful acidity and bright fruit. This is almost impossible to believe. Please unwind in my lifetime...... #hautbrion — 9 years ago

Ludovic Anacleto

9.4

Tight. Needs lots of time. This '82 vintage is closed as a coffin. Inked, deep color, firm tannins and massive nose. Will outlive me for sure. — 10 years ago

Bob McDonald

9.2

Colour of rich lemon - aromas of white flowers, verbena and herbs. A nice combination of a fulsome palate with zesty acidity - not unlike many Italian whites. A Pinot Bianco predominant blend and a great match with fresh Coffin Bay oysters, shucked this morning. — 5 years ago

Bob McDonald

9.1

Zesty Limey notes showing 40% Chardonnay - also Almond notes. Restrained white peach on palate. Some salinity - very dry. Great with Coffin Bay oysters on Christmas Day. — 9 years ago

Al Doyle

9.0

Dunno what to tell you apart from it's nice, you won't regret drinking it. Unless you thought the meal was already over and you ordered calvados, and then this turned up *after* you'd clearly put the nail in the coffin. In which case, yes; regret. — 10 years ago

Bob McDonald

9.6

Pale to mid Gold in colour. On opening an oxidative Sherry like smell which thankfully blew off. An example of an old white that needed decanting. After a few minutes a lovely lemon minerality wet sand bouquet. On the palate delicious lemony honeyed notes which had developed from the hay and lanolin of its youth. The thing about Hunter Valley Semillon is when it is young with its mouth searing acidity fermented in stainless steel it’s almost undrinkable but after 10 years it puts on weight and becomes this lovely honeyed creation. Skilled MWs in London when they were coming to grips with the style would swear there was Oak influence when there was none. Aged HV Semillon is one of the worlds great wines - an 18 year old Vat 1 is right up there. An excellent match with 12 fresh Coffin Bay (SA) Oysters on Good Friday. Only 11.2% Alcohol. — 7 years ago

Olivius Maximus

9.2

This is a dead sexy Zin blend from the jammiest of Napa fruits. Big & bold black cherry and plum are trimmed by splashes of oak and vanilla. Whisks of anise and count chocula descend this vampire into its coffin with luscious blood tannins. The Prisoner is a delight, hats off to the winemaker. — 9 years ago

E Johnston

9.5

Love the deep purple colour and intense taste. — 10 years ago