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!! — 3 months 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? — 9 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

Johnno Harris

9.6

This is such a good LL release. Cool climate Shiraz / Syrah at its very best. So good. — 5 years ago

Bob McDonald

9.3

Consistent notes from a year ago when we visited the winery in Porongurup WA and spent a wonderful hour with Owner and winemaker Rob Diletti. I love these cool climate peppery Shirazes. Should leave having the next one for a couple of years. — 6 years ago

Bob McDonald

9.5

Deep Ruby in colour. Cherry, red fruits generally, stems and a Jujube confectionery note. Intense red fruits on the medium bodied palate. Lovely texture and mouthfeel - sweetish. So obviously delicious it is difficult to look beyond anything else. From Australia’s most southerly vineyard in the Huon Valley south of Hobart. Visited there a few years ago with the family and had a lovely lunch. This wine won the Trophy for Best Pinot Noir at the Australian Cool Climate Wine Show in 2014 - and one can see why. — 6 years ago

Bob McDonald

9.0

Love these cool climate Shirazes from Canberra District. A riot of white pepper and spice. Medium bodied with earthy minerality with some charcuterie notes. Short term cellaring from this point. Took a bottle to the UK 23 weeks later on 26th July 2019 and had it with chicken at sister Helen and Nick’s place. Consistent tasting notes as above. — 7 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. — 4 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

Vanessa

9.1

Sandhi, Sanford & Benedict, Sta. Rita Hills, Pinot Noir, 2016, ABV 13.5%.

This Pinot Noir comes from the Sta. Rita Hills AVA of Santa Barbara County in the Central Coast region of California. Despite California having generally a Mediterranean climate, due to its westerly location, Sta. Rita Hills AVA receives cooling maritime and fog influences from the Pacific Ocean, aiding in the preservation of acidity, lending balance, finesse, and elegance to the resulting wine.

This wine is medium ruby with a medium(+) intensity of youthful aromas. The aromas include primary notes of candied cherry, strawberry rhubarb, orange peel, violet, tulip, mint, wet stone, white pepper, secondary notes of nutmeg, and tertiary notes of earth and wet leaves.

On the palate this wine is dry, with medium(+) acidity, a medium body, medium alcohol, delicate tannin, and medium(+) intensity in flavors consistent with the nose. This wine has a medium(+) finish.

This is a beautiful wine with a strong fruit character and expression. It is well-balanced and offers concentrated aromatics and flavors and nice complexity. — 5 years ago

with Deked1

Mark Eastom

9.0

Cured meats, wild berry, pepper spice, underbrush, dried herbs, oak spice. Nice balance between cool climate and warm. Worked well with duck. — 6 years ago

Aaron Rankin

9.1

Napa Syrah. Med+ acidity. Only 12.9% ABV. Hot Napa climate gives this deep, dark fruit. Nose has savory elements at first, that quickly dissipate, revealing black cherry. Reminiscent of Grenache. — 7 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. — 5 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

Jim Chen

9.0

Aged cool climate Syrah from a consummate family. The tertiary flavors are stellar. — 5 years ago

Ben Christen

9.4

Cool climate cab. Delicious. One bottle became two. — 6 years ago

with Ellen

Sipping Fine Wine

9.3

Grabbed another bottle, keeps getting better with age. The Prisoner Wine Company’s eponymous first wine was inspired by the drinkable “mixed blacks” made by the Italian immigrants who originally settled in Napa Valley. Fruit from vineyards in warm Oak Knoll and cool-climate Carneros with just a touch of Roussanne. Pleasant aromas of tropical fruits and citrus. Fresh flavors of peach, apple and lemon zest, well balanced, vivid acidity with nice mouthfeel. Lingering finish ending with mineral notes. wow! — 7 years ago