This Port-style wine is made from 100% Muscadine grapes, but the winemaker says they were not Alaska-grown. The wholesaler which provided the juice to him could not pinpoint where they were grown. The Muscadine grape is fairly popular in the humid southeastern states.
I’ve had Muscadine wine before - from Alabama - and it was less than spectacular. This wine is actually pretty good. The nose is huge with strawberry and a mercifully faint whiff of Muscadine. The palate is close to great. Alcohol at 17% abv keeps things lively, while the earthy red fruit flavor hits a nice savory note.
— 9 days ago
Mid Ruby in colour. Aromas of cherry, spice and mushrooms with a note of dried meat. White pepper on the palate but not much on the nose strangely enough. Medium weight palate - northern Rhone in style - very different to the fruit driven styles in the Barossa and McLaren Vale. For around 35 years this has been one of my favourite reds in Australia. Wine was first made on this site in the 1860’s. Pat Carmody and his wife Dianne replanted the site in 1976 retaining the beautiful old blue stone gravity fed winery from the 19th century. An icon of Australian wine from small production - probably not a lot exported. This is the first of 6 purchased, so great times ahead! — 21 days ago
Mid Lemon in colour. Notes of orange peel and meal with leesy notes. On the palate citrus and ripe grapefruit flavours - intensity is profound. It might be 10 years of age but is still fresh, tight and light on its feet yet showing 10 years of complexity. No doubt one of the best Chardonnays in Australia from this quartz strewn vineyard in Mt Macedon planted in 1988. Like a Corton Charlemagne Grand Cru IMO where you could add another nought to the price. — 2 days ago
Mid lemon in colour. Some mealy funky notes. On the palate sweet citrus on palate with profound intensity and very long with medium plus acidity. Blossoming at 8 years of age from one of Australia’s best Chardonnay makers and Chair of the Royal Brisbane Wine Show, David Bicknell. Post fermentation from 30% new French Oak barrels the wine was sulphured in situ to prevent malo conversion and preserve the natural high acidity. The following night overtones of pineapple juice. — 5 days ago
Lovely perfume - evidence of whole bunch - Asian spices. Barb who is a keen gardener said “Sweet Pea, Compost Heap and Twigs”. On the palate red cherries and plums - a succulent mouth filling texture. A really good Pinot Noir and the first Pinot to win the Jimmy Watson Trophy at Royal Melbourne in 2013, in controversial circumstances over the Giant Steps entry. Sold out in days after it won “The Jimmy “ - only 3836 bottles made says the label. — 6 days ago
Cassis, blackberry and other black and red fruits. Medium bodied palate with Medium plus intensity. Soft fluid resolved tannins- a little grainy. I have always thought that Mount Mary is the most Bordeaux-like of Australian Cabernets. I think I will drink my remaining 2 bottles in the next 2 to 3 years. — 16 days ago