Norman Gennaro

9.4

It’s just always good. — a month ago

Bob McDonald

9.3

An old favourite Pinot Noir chosen off the Wine List at Blowfish Broadbeach. Red fruits and confectionery. A lovely volume to the medium weight palate with excellent mouthfeel - supple tannins. Always enjoyable - from the Adelaide Hills. — 9 months ago

Logan Stair

9.0

Lauren loved it — 4 years ago

Bob McDonald

9.1

Mid Ruby turning tawny. Spicy perfume, a hint of violet, and with time notes of Rhubarb. On the palate easy power and intensity with red cherry and plum flavours. I have always enjoyed this Pinot Noir from when I first tasted it at a restaurant in Canberra 7 or so years ago. — 5 years ago

K Brooks

9.0

Enjoyed more than the last bottle, perhaps it was Patrick’s wonderful grilled steaks or his company, but it was dark and flavorful ($50). — 2 months ago

Paulo Fraser

9.1

Really good Chardonnay, not buttery, nice and dry. — 3 years ago

Vino Joe

9.5

Another Awesome Aubert! A bit more yolky and less minerality than the Lauren but still tons of back end grip and a lovely long finish. It’s dense to start and thick with flavor but the looooongg finish brings nuance. Great straight up but on snowy Friday with Salerno style spaghetti and egg it was perfect. — 4 years ago

Phoebe Lowe

9.2

Smooth tannins, light fruit — 8 months ago

with Andie

Bob McDonald

9.4

Continuing on with the Shaw and Smith tasting from the Cellar Door. Raspberries and a confectionery note with silky tannins. Similar in style to the nearby Ashton Hills which I have often bought. The 2019 S and S Pinot was a sellout. — 4 years ago

Jim McCusker

9.3

The Carneros wines from Aubert are usually not my favorites - they have tended to be a bit over extracted for my tastes - but I may have to reconsider that if I let them age for a bit: this 2013 is excellent. Still doesn’t touch the Lauren vineyard wines - far and away my favorite - but this one has settled down considerably since we last tried it a few years back. Well integrated, and beautifully balanced provide you keep it below cellar temp (gets too flabby if it’s too close to room temp). Of course, this is splitting hairs: the starting point for Mark’s wines start is awesome and we just go from there! — 4 years ago

with Vanessa