Bob McDonald

9.7

One of the best Pinots I’ve had from anywhere this year. Also I should state the only note I’ve been able to put on Delectable out of 4 attempts. The previous 3 have disappeared. Light in colour and a beautifully fragrant wine with Medium + intensity. 98 points from Huon Hooke and he made this comment, “A mesmerising wine - surely one of Bindi’s best ever “. I can only agree. This is a top quality Pinot Noir no matter the origin and will probably reach the end of HH’s drinking window of 2034. This Is easily of Premier Cru and in some cases Grand Cru standard. — 4 hours ago

Sipping Fine Wine

9.0

Black a new blend produced from classic varieties that do not make it into the Quinta do Noval vintage. Deep Ruby red color with pronounced aromas of berry fruits, spice and floral notes. On the palate flavors of blackberry, spice, leather and smoke. Long finish, full bodied, smooth tannins, ending with fruit, cacao and tobacco notes. Nice. — 2 months ago

Jeroen Koenen

9.5

Served this slightly chilled (12’C?).
Gorgeously fresh and pure dark fruit. Succulent, juicy, still primary….
Tannines and alcohol beautifully blended into the dense and viscous core. Only a slight hint of spice, chocolate and licorice now. Sweetness and freshness in excellent balance. It even feels more fresh than sweet at the moment. Certainly not too heavy nor intense.
This is so forward and yummy and sexy right now… I just don’t miss the complexity it might be lacking at this stage.
Sure, it has a few decades of life left and it could get more cerebral and complex…
But don’t bother. Drink it now! — 3 months ago

Scott@Mister A’s-San Diego

9.1

1994 vintage. 3.15.26. — 5 days ago

Helen Arvanitopoulos

9.3

This always does the job. Honestly one of the best pinots that come out of Australia and especially Victoria. — a month ago

Jerry Raphael

9.5

Hosted a tasting for a wine group I’ve been part of for over 40 years. I came across this 56-year-old Port in my cellar and felt it was time to drink it—and with exactly the right people to share it.
I was pleasantly surprised by how good it was. Right after decanting, my first taste was mostly alcohol, but then it just kept opening and opening. Everything came into balance—nose, palate, and finish were all excellent and incredibly smooth.
Loaded with dark dried plums, figs, cherries, and brown sugar, along with spice and a touch of pepper. I served it with apple pie and blue cheese crumbles, which turned out to be a great match.
— 2 months ago

Doug Powers

9.5

[8-hour decant] Ripe, rich, very youthful still, with a noticeable tannic backbone, but also shows a sweet palate (think Graham’s/Fonseca, though the Symington family owns Graham’s, Dow’s, Warre’s and Cockburn’s, among others??), this should easily evolve/improve another 10-20 years, very long finish, outstanding vintage Porto, super long finish!! — 3 months ago

with Jim

Bob McDonald

9.1

Sweet black fruits - plums. Only medium weight - restrained. 50% Cabernet Sauvignon, 25% Merlot, 15% Cabernet Franc, 5% Malbec and 5% Petit Verdot. 2012 was a cooler more moderate growing season, more claret style says Sam Middleton. This is not one of the great Quintets IMO. At its best Quintets is one of the best Cabernet blends in Australia. It still reinforces the fact that the Yarra Valley is one of the better terroirs for Bordeaux blends in Australia. Not for long cellaring. This is first of 3 of the 2012 vintage I have in my cellar. — a month ago

Scott@Mister A’s-San Diego

9.5

1994 vintage. Popped, decanted and filtered and tasted immediately. Opened six decades too early. The whole crushed violets and plummy thang definitely there alongside hints of sweet tobacco in her breath. With apologies, just another number in your little black book. These are the pros and cons. 1.24.26. — 2 months ago

Donald Williams

9.4

Really held up great, even after being opened for months. — 2 months ago

with Bonnie