Appley, minerality, a lovely finish. Had at Noma. — a month ago
Paired with a prime rib and potatoes.
Nice nose, complex , medium tannins with a nice finish. What else could I ask for? — 2 months ago
The QPR of these Aussie chards has been off the charts lately, even in their youth. This killer follows up some outstanding wines from last year, with notes of grapefruit, dried mango, lemongrass, fresh cream, and vanilla. Amazing mouth feel with a long finish that keeps begging me to identify new flavors and smells. — 6 days ago
So much cassis, black currant and rich sweetness. Very atypical for a Margaret River Cabernet - this is more Barossa or McLaren Vale. Less herbaceous than is usual for Margaret River in this warm vintage. A rich medium to full bodied palate with excellent concentration and smooth persistent tannins. My 2nd of 6 and a vintage that will last well beyond 2025 as one well known expert predicted. Should have the next bottle in 2 to 3 years time. 91% Cabernet Sauvignon; 4% Petit Verdot; 4% Cabernet Franc; 1% Merlot. — 2 months ago
Red and dark plums, currants, and mulberry again, this seems just a little less ripe with better acid, tannins are less bitter as well, medium-long, lingering finish, this also needs aging (5+ years at least), I marginally prefer this to the 2020 since it’s more fresh and lively on the palate, lovely acid balance!! — 2 months ago
Pale ruby in color; cherries, raspberries, and baking spices on the nose; medium plus acidity; low tannins; tastes like strawberries, black cherries, crushed gravel, and a hint of vanilla with a long finish. Nellie says it's ok. I like it. Better after decanting for 30 minutes. Tastes a little sweet. I think there's some residual sugar, but it may just be the fruit flavors. It's definitely a fruit bomb. — a month ago
Ed Chin
The oak seems more pronounced than the last I’ve tried one. Still one of the best chards from Australia that I’ve had. — 6 days ago