Marc Melser

9.3

We had the 2012 Vintage on 2/14-15/25. An excellent Syray with tastes of blackberry, plum, mocha, leather and spice. As time went on the bouquet developed eucalyptus. Full bodied, New World. Fruit forward. I’m glad I gave it 13 years in the bottle. — 14 days ago

Jeffrey Trezek

9.5

One of the faves for Shiraz. Big, bold, yet easy to drink. Punchy with black and red fruits, not to tannic. — 2 months ago

Brian Hearty

9.1

2013. Eleven years under a screw cap and it tastes very fresh with dark berry fruit and no visible signs of age. From the other reviews, I think the oak has probably mellowed a bit and I really enjoyed it with a meaty patty melt. — 3 months ago

Vanessa

9.1

A delicious Sadie Family Syrah blend with Mourvèdre, Grenache, Carignan, Cinsault, and Tinto Barocca and robust notes of tart black & red cherry, boysenberry, prune, fig, creme brûlée, clove, licorice, wet earth, crushed stone, mint, olive, and sanguine qualities. — 3 months ago

with Deked1

Sipping Fine Wine

9.3

Referred to as the “Baby Grange,” blend of 53/47 Cab Sauv & Shiraz, aged for 12 months in American oak, partly in previous-vintage Grange casks. Dark Ruby with aromas of fresh black fruits, complex with sweet spice. On the palate flavors of juicy black cherry and blackberry flavors with notes of cacao, oak and toasty spices, from cooler vintage. Well balanced with acidity, full ripe tannins, long ending with smoky spice, fruit well integrated with oak, drink over next 10 years+, will only get better. Nice! — 4 days ago

Sean Lyons

9.6

Just everything you want in a big, fat Australian Shiraz. Big, bright fruit - cherries, cranberries, raspberries - jumps out at first, but later you enjoy some darker, stewed fruit flavors - plum and even tomatoes. Super long finish. Drinking this 2017 in December 2024 and it is perfectly balanced. Just the right amount of tannins and acid to balance the immense fruit bomb. Just great. — 3 months ago

Jay Kline

9.1

Poured into a decanted about an hour prior to service and presented double-blind. The 2019 “Lily’s Garden” pours a deep garnet with a bit of purple and a near opaque core; medium+ viscosity with significant staining of the tears. On the nose the wine is developing with black bramble fruit, purple flowers, a touch of the animal and baking spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The alcohol is elevated; calling it high. The finish is medium+. I called Syrah from France, from the Northern Rhône, Croze-Hermitage from a recent warmer vintage like 2019. Dangit…I got the variety right but I should have considered Australia with the elevated alcohol. This is a fairly classic Aussie Shiraz that certainly gives off a French vibe but the fruit and alcohol give it away. Drink now through 2034. — 3 months ago

Irina Georgieva

9.6

Amazing wine, good balance, great taste. — a month ago

Jay Kline

9.5

Opened and double decanted several hours prior to service; enjoyed over the course of a few hours. The 1997 Grange pours a deep purple color with an opaque core moving towards a ruby rim; medium+ viscosity with moderate staining of the tears. On the nose, the wine is developing with notes of ripe and tart black, red and some blue fruits: blackberries, raspberries, Fig Newtons, tobacco, purple flowers, cocoa, coffee, some mint and other green herbs as well as earth and baking spices. On the palate the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is so long and there is remarkable density. I would say this is entering its early drinking window, but just barely. I find these wines need decades to shed their fat and really start to strut. Regardless, this is delicious now with a healthy decant and should drink well through 2057 without breaking a sweat. — a month ago

Ash Anderson

8.9

So jammy on the nose, fruit bomb for sure. Blueberry, boysenberry, and blackberry bramble. Notes of charred wood and meat. A hint of eucalyptus. Nice spice. Medium acid, high alcohol and medium plus tannin. I think it would do well with a few years and a nice barbecued hunk of meat. — 3 months ago