Doug Powers

8.9

Lovely cool climate Victoria Shiraz, this is right in the ideal window to drink, spicy notes, blue fruits, very good acid balance, solid!! — a month ago

with Jim and

Jon Ebsworth

8.9

Interesting cool climate cab led Aussie Bordeaux…think I left it too late to drink it, best at 5-7 years given freshness in winemaking style? — 8 months ago

Bob McDonald

9.3

Dark dark Ruby - call it black. From the ripe 2010 vintage. Black fruits, mulberry, anise, herbs - very full bodied, very Barossa and very Penfolds. At least 10 to 15 years in front of it. As HH said undoubtedly a warm climate style, and it’s so true. On the palate ripe plum, blackberry and liquorice. Oak not as prominent as in previous tastings. Next one in mid 2025. — 3 years ago

Bob McDonald

9.6

Spicy and peppery on the nose with a hint of apricot from the Viognier whose influence has diminished over the years. Red cherry and pepper on the palate. Generally regarded as one of the finest Shiraz blends in Australia. Cool climate - Intensity without weight. I love this style and this 2004 was a treat for the senses. Soft resolved fine savoury tannins. Sadly my last 2004 in 750ml although I did find a magnum after making this note. — 4 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

If you like Ca Chardonnay with firm wood-warmer climate backbone structure, this probably isn’t for you. It is closer to white burgundy, which is why I buy it occasionally. It reminds me of the a leaner, less viscous, 2014/16 Domaine de la Bongran Viré-Clessé Cuvée E.J. Thevenet.

The palate is perfectly ripe; green apple, lemon/lime juicy pulp w/ zest, grapefruit with pith, tropical melon, white stone fruit, marmalade as it warms & opens up, Bosc pear w/ skin & lychees. Honey notes, but less than Viré-Clessé Cuvée E.J. Thevenet, caramel, milk froth, vanillin, dry limestone powered, toast crust, some white spice, grey volcanics, saline notes, yellow lilies, white flowers, jasmine blossoms, mixed in greens, very pleasant acidity, well; knitted, balanced, good tension, medium structure and a smarty polished 90 second finish that settles on spice and minerals. — 3 months ago

Jay Kline

9.2

Popped and poured; enjoyed over the course of an hour. The 2018 “La Bruma” pours a deep ruby/purple color with a near opaque core; medium+ viscosity with significant staining of the tears. On the nose, the wine is developing with notes of ripe and tart black and blue fruits: black brambles, blueberries, figs, black pepper, lavender, some Kalamata olive, cured meat, dried green herbs, ferrous minerals and gentle warm spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is medium+. Unmistakably cool climate Syrah made in a style I love. Drink now through 2038. — a year ago

Robert S.

9.0

Cool climate grapes, fresh fruit, and crisp. Loved it. — 4 years ago

Freddy R. Troya

9.3

Tolpuddle Vineyard Pinot Noir 2023
Coal River Valley, Tasmania, Australia 🇦🇺

Overview
A thrilling first encounter with Tasmanian Pinot Noir, vivid, ultra-fresh, and beautifully lifted. This cool-climate expression leans into precision and energy rather than weight, delivering juicy purity without drifting into jamminess. Lightly chilled, it absolutely sang in the glass, showing how Tasmania is quietly carving out a serious identity for elegant, high-definition Pinot Noir.

Aromas & Flavors
Bright dark cherry, cola spice, and fresh red-black berry fruit lead the aromatics, layered with subtle floral lift and a hint of forest freshness. On the palate, juicy cherry, cranberry skin, and gentle baking spice glide effortlessly, keeping everything lively, transparent, and beautifully balanced without heaviness.

Mouthfeel
Light to medium-bodied with vibrant acidity and silky, flowing texture. Energetic, refreshing, and wonderfully agile, the wine literally dances across the palate, especially when served slightly chilled.

Food Pairings
Roast chicken or duck with herbs. Grilled salmon or tuna. Mushroom risotto or lentil dishes. Charcuterie boards with soft cheeses. Asian-inspired dishes with light soy or ginger notes.

Verdict
A joyful, eye-opening Pinot Noir that delivers freshness, precision, and pure drinkability. Not jammy, not heavy, just beautifully expressive cool-climate Pinot with real personality. A reminder that Tasmania deserves serious attention on the global Pinot stage.

Did You Know?
Coal River Valley is one of Tasmania’s coolest and driest wine regions, benefiting from long daylight hours, cool nights, and maritime influence, ideal conditions for preserving acidity, aromatics, and finesse in Pinot Noir. Commercial vineyard plantings here only began in the late 1980s, making it a young but rapidly rising region.

🍷 Personal Pick
This was pure discovery joy for me, lightly chilled, insanely fresh, and dangerously easy to love. Exactly the kind of wine that makes you rethink what Pinot can be outside the usual Burgundy and Oregon lanes. — 4 months ago

Bob McDonald

9.5

See previous note from January 2023. Pepper Liquorice and Raspberry. Savoury and full bodied on the palate. Such density despite the drinking window describing this as “Old”. 2011 to 2028. I see this as having many years to go. Riper having blackberry and not as much pepper as you would expect because of this warmer vintage. The vineyards were originally planted in 1964, establishing this as one of Australia’s leaders in cool climate Shiraz. It has always been one of my favourite Australian Reds. Best Shiraz and Wine of the Year for 2011 as voted by the Good Wine Guide. 98 points from Nick Stock. — 3 years ago

Bob McDonald

9.3

See previous notes. They still apply. All the hallmarks of modern Australian Chardonnay. Nutty leesy aromas with rock melon notes - from the cool climate district near the city of Orange. A light to medium weight palate. Proving that the Orange/Tumbaramba district is a great area for cool climate Chardonnay with Penfolds sourcing fruit from here for their top Chardonnays like Yattarna. Also Phillip Shaw (former winemaker for Rosemount when they were famous) has set up a winery here under his own name. — 5 years ago