Very pleasant, dry fruits. Went good with veal pasta. — a month ago
Light, fruity, super pleasant and drinkable — 3 years ago
See several previous tasting notes for this wine. This was made back in the day when Hunter Valley reds had strayed from their medium bodied, savoury, sweaty saddle origins to being riper and more full bodied like a South Australian Red. This was declared in a speech by Chief Winemaker at the time, Jim Chatto, at a dinner I attended at the winery. Also plenty of oak still evident at 15 years of age. I prefer the original Hunter Valley style which Mount Pleasant has wisely reverted to utilising the wonderful old vine fruit at its disposal. Tasted again 35 weeks later on 26th March 2022. Nothing to add to the note here. A Hunter Valley wine trying to look like a South Australian wine back in 2006 with ripe fruit and oak. Thankfully HV reds have returned to the medium weight savoury long living style that Maurice O’Shea made in the 1950’s. — 4 years ago
Magnificent! So fragrant and velvety, there is a good reason hunter Shiraz used to be called Burgundy. Fruit still vibrant with lovely tertiary characters. — 15 days ago
If someone had never tasted a Napa Valley Cab, I would happily pour this for reference. It's bold and great. I'm enjoying the balance of ripe, dark fruit with tasteful oak additions. There's a hint of eucalyptus, and pleasant leathery tannins. I personally would take this over Silver Oak or Heitz with my ribeye, and that's not just my wallet talking. $50 well spent.
Listening to Arctic Monkeys, again. — 3 months ago
Solid. But following an Insignia it had nowhere to hide. Not bad but narrow. A bit too sweet and short. Wholly pleasant but so limited. — 4 years ago
A really pleasant blend. Not too anything. — 3 years ago
Ross Bathgate
Paired with duck and absolutely perfect. So soft with sweet fruit still evident and such soft dusty tannins. Lovely. — 8 days ago