John Howard

Harvest production at Hirsch and Cobb Wineries

9.3

Went up a little on rating this time. So good!! — 2 months ago

Severn Goodwin

9.1

2006 | Shiraz
Mollydooker; The Boxer
South Austraila; McLaren Vale / Langhorne Creek, Australia

Last bottle from a case purchase in July 2007, ~$20. Showing a little more vanilla notes than prior bottles, finally seeing some reduction in color on the edges, lots of chunky+fine sediment, bottle held great under the standard screwcap closure for the producer, on the backside of peak but still elegant over-ripe+dried raspberries, blueberry pie. 2H decant, continuing to unfold. (91-92pts) — a year ago

Erin Merchant

9.0

You know when people wear caption shirts and the word matches their cool factor so much you can’t even be mad about the self-aggrandizing? This bitch is so good I can’t be mad it’s got Keep on the label. And that’s not even what they meant when they chose the name. Psh.

Stanks so good like linen and earth, cedar, ripe berries and lingonberry, Vietnamese cinnamon, and a little greenness. Maybe green garlic or scallion? Those fucking fresh wild onion wildflowers, that’s it.

Tastes like the way I want to feel every day of summer but all year round when I’m listening to chill music in a park and have decent summer abs, but also fun at parties. Like, “ugh she’s so cool but I want to be her friend.” Blueberries, overripe Rainer cherries, tart, smash in your hand and stain ‘em bings, and a berry and stone fruit cobbler.

If you let it rest on your tongue it bites with a little puckerface, but I’m down for the sassy friendship.

This is gonna be a ridiculous bottle in a year. — 4 years ago

Chris Haywood

9.3

Yup! Dry dry dry, the Yarlington gives it some white pepper, faded papery texture from the dabinett and a little more body than pure dab. The whole range could use a touch more fruit concentration. — 6 months ago

Ceccherini Cristiano

9.1

At the Mt.Pollino tasting i organised at the Oil Mill Santamaria here in Castelluccio Superiore (Basilicata).
The wine is produced on the other side of the mountain, in Calabria, but still at a fairly high altitude of about 500mt.
It's a Mantonico Pinto 100%, another grape that risked to disappear a while ago and that instead is giving great joy to the few producer that have embarked the venture to deal with it.
It's a unique grape, quite aromatic which makes people identify this particular wine nearly sweet even though the sugar has been all transformed in alcohol (not much though..12.5%)
It has a good body, good freshness and all the potential to age few years IMO.
During fermentation there a little maceration and then 8 months of stainless steel container before being bottled.
Just a touch of SO2 added at the vwry end.
Great aperitif. Very recognisable — 2 years ago

Ro Ween

9.0

Enjoyed immensely. Great price. — 4 years ago

Bob McDonald

8.9

Plum, Dust and a little toffee. Fairly closed nose but with time in decanter notes of ginger and marjoram. Wine is a little shy on nose and palate. Tannins are supple and pliant. The following night a bit too cold from the fridge. Comes about because of this brute of a summer we are experiencing in Australia and particularly Queensland. Drought Wind Dust with high temperatures over 40 degrees C and Bushfires for weeks! — 4 years ago

Chris Radbone

9.0

Very nice nose, deep flavours of chocolate and a little bit of raspberry go well together.
This is a big flavoured wine with both the acid and tannin to let it last much longer, and thus will cellar for more years. — 9 months ago

Ben Mathes

9.1

A little effervescent, not too sweet. Not your run-of-the-mill wine but good and interesting — 2 years ago

Mark Flesher

9.1

This is a cross between smoked blackberry pie, barbecue brisket with Sweet Baby Ray's sauce, and Lay's barbecue potato chips. The front of this wine is very opulent, very rounded and full bodied mouthfeel. Lots of smoked blackberry pie with graham cracker crust immediately in the front. The middle is where it goes a little darker. Smoky, ashy, meaty. Still finishes with some astringency. I think the consensus is that this one might be a slightly over the hill, and I would probably agree with that. However, really enjoyable wine that really would have gone well with an herbed pork or tenderloin. — 4 years ago