FabianG

8.9

#wineaccess — 6 months ago

Amy Hill

8.9

Love this Cabernet! Deep rich color. Aged in oak for 24 months. Full bodied. Very earthy with a hint of spice. — 3 years ago

Steven Lee

9.1

First red after lockdown in a greek restaurant with the boys. When opened up there is no smell when sniffed. Overall not very complex and not much fruit. Maybe overshadowed by the graveyard 2000. — 4 years ago

Kumail Colombowala

9.3

This makes Cab Franc come alive. The earth doesn’t drag you to graveyard, you sort of swoop in for a whiff and then take off on a magic carpet of dark berry, acid, carbonation. Perky, balanced fruit and flower, good maceration, light carbonation. Nose can be a little startling. — 6 years ago

David Kline

9.2

Apple cider amber with thick day-fog top layer that reduces to snow crystal tam. Mutant duck pond straggling lacing soon becomes window sill insect anatomy graveyard. German beer nose with tinges of orange rinds dried and fresh. Yeasty-haziness gives it green plantain and lightest spearmint marshmallow and artichoke. Damn tasty though, despite its jumble of signals. Jamaican coco bread, rosemary bits, polenta, beer-bitterness that the style usually glosses gives it a nice perspective lemon peel and lime, candied ginger and grapefruit; all low-keyed and harmonious. Lemon bread with poppy. Tasty yeasty baby beastie.


#sixpoint #sixpountstooper #stooper #hazyipa #hazy #ipa #nybeer #brooklynbeer #beerisculture #stoopbeer #citrahops #galaxyhops #hops — 2 years ago

with Courtney

John Willison

9.2

Blackberry, licorice, black tea, drying tannins. — 4 years ago

Monique Starkey

9.4

Best when first opened. Doesn’t need to breathe — 5 years ago

Jess

9.0

Colio Estate Winery Reserve Chardonnay 2020
Niagara Lakeshore VQA

Pale lemon color.
Aromas of toast, green bell pepper, citrus.
Dry. Flavors of green veggie and fruits, snap peas, lemon, mineral, hint of toast. Very interesting notes.

Complexity: 3/5
Intensity: 4/5
Balance: 5/5
Finish: 4/5 — 2 years ago

Daniel Bloom

9.2

N: Still like visiting an old boat graveyard. As we move further from the saca date, June/‘16, the nose is more muted. Almost meaty, With those great notes of flor wafting through. Caramel, but less flashy, nuts, almonds, hazelnuts.
P:Still broad, saline and buttery, brown butter at times, oranges, spicy notes, dry brown sugar. Amazing acidity.
On a 90° day al fresco in Philly, very refreshing. I still marvel.
(One more left, I sense it’s day is due.) — 4 years ago

Bob McDonald

9.1

Dense Crimson in colour. The nose and palate on this full bodied red are more reminiscent of a South Australian Red than the medium bodied savoury style typical of the Hunter Valley. Just the faintest hint of HV sweat and earth. This showed rich ripe black currant with smooth tannins. It’s a pity there was a time when HV wines tried to mimic the SA styles which were more popular. This is an example of that. Quite a good wine but not true to its origins. Thankfully the main HV wineries have returned to their original style - think Mount Pleasant Maurice O’Shea, Brokenwood Graveyard and Tyrells Individual Paddocks. — 4 years ago