Bob McDonald

9.6

The final wine at the Yarra Yering dinner in Brisbane last Thursday night 3rd October 2024 with winemaker Sarah Crowe. Fitting that Dry Red No. 1 should be the final wine - arguably the Jewel in the Crown. Initial aromatic impressions are gorgeous. This is the 50th vintage of Dry Red No. 1. A blend of Cabernet Sauvignon, Merlot, Malbec and Petit Verdot. Brief notes - blackberry, aniseed and bay leaf. A medium bodied Cabernet with M+ intensity and finishing with fine boned tannin structure. Power with poise, concentration with finesse. Will live for 20 years plus. I have been buying on an irregular basis for many years. The 1990 was a highlight. I asked Sarah, who was Chairman of the Royal Sydney Wine Show this year to compare 3 of the main Cabernet producing areas in Australia - Yarra Valley leafy fragrance, Coonawarra Mint, and Margaret River herbaceousness. At Restaurant Dan Arnold. — 2 months ago

David T

Independent Sommelier/Wine Educator

9.6

The nose reveals; dark, sweet, tarry, currants, ripe, ruby, candied, blackberries, dark cherries, ripe black plum with soft skin, purple fruit blend, blueberries, creamy dark raspberries, mixed berry cola, anise to black licorice, notes of ripe port, sandstone/limestone, dark spices, steeped teas, dry & fresh herbaceousness, crushed, dry rocks, black tar, dark chocolate, caramel, vanilla, clove, nutmeg, soft leather, saddle-wood, leather, dry & fresh tobacco, bay leaf with fresh & withering, very dark florals.

The body is; full, round, velvety and drop dead, gorgeously sexy. Their 97 shows the excellence of the vintage. The structure, tension, length and balance are in peak form. However, this wine has another 10 years ahead. The soft, round, silky tannins melt in your mouth. Dark, sweet, tarry, currants, ripe, ruby, candied, blackberries, dark cherries, ripe black plum with soft skin, purple fruit blend, blueberries, creamy dark raspberries, mixed berry cola, anise to black licorice, sandstone/limestone, dark spices, steeped teas, dry & fresh herbaceousness, crushed, dry rocks, rich, black, turned earth, black tar, dark chocolate, coco powder, caramel, vanilla, clove, nutmeg, soft leather, saddle-wood, leather, big graphite, some, subtle, grilled meats, dry & fresh tobacco, touch of black pepper, bay leaf with fresh & withering, very dark florals. The acidity is round and beautifully phat. The long, ruby, ripe, rich, well knitted texture & balance are outstanding and persists endlessly. Beautiful vintage and wine tonight!

Photos of; Cardinale tasting room, our Lokoya & Cardinale hybrid tasting as the road to Lokoya was not open after the big rains a couple of winters back and their terrace view from the tasting room. — 5 years ago

Adriana Fabbro

9.2

At East Bay Nasty Women Pinot Noir tasting. This might have been my favorite of the line up. I immediately, confidently (and very incorrectly) called Burgundy (Cote de Beaune) based on the texture—lithe with silky tannins that are ever so slightly rustic on the finish. Lovely purity of fruit - tart red cherry, rhubarb. Savory/herbal finish reminded me of the Sonoma Coast. At one point, the fruit ripeness would have screamed new world but with warmer and dryer recent vintages in Burgundy, that’s no longer a given.

This producer, like nearly everyone else in the world making Pinot outside of burgundy, cited Burgundy as their influence and has spent a good deal of time there, but in this case it really shows. Of course, there are likely details that make this uniquely Mornington-Penninsula-esque and I can’t pretend that I’ve had nearly enough Australian Pinots (shame on me!) to tell you what those are. This is one of the coolest growing regions in Australia, and these vines are grown in soils with a high % of sand.
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Found this photo via search as I forgot to snap a bottle shot. I *think* the vintage was 2016. — 3 years ago

Kristin C

9.0

Maroon/slightly brown color, lighter body than I expected. Flavors are rich (raisins/prunes and licorice) but a little sweet - some definite port vibes. — 4 years ago

Alexander Connell

9.5

Light brown hue with a cherry red core. Raisened cherry and prune on the nose with a hint of minerality and plum. Mushroom note on the nose adds complexity and makes every return to the glass new. On the palate loads of bready plum and cherry with an ethereal mineral backbone that lightens this full bodied wine to go down smoother than the weight would suggest. Complex and smooth almost in the same wheelhouse as a rudy port but more complex and dry. — 5 years ago

Steve Hahn

9.0

Always a treat to see a Mourvedre. This is very rich, lots of dark plum and raisin. Later on the cocoa and leather. A particularly nice nose, fragrant and almost like a port. for the price this is delightful.
— 7 years ago

Eric Urbani

9.2

Delicious, rustic. This is the main varietal in many port wines, and rarely made into a dry wine as a single varietal. Naturally fermented w/minimal intervention. Another winner from Adam Sabelli-Frisch — 3 years ago

Bob McDonald

9.4

A rich crimson red in colour. Cassis , bay leaf mulberry and notes of violets. On the palate black currant, restrained yet sweetish - see notes from a year ago in March 2020. Sam Middleton, part owner and winemaker likes to drink Quintets between 10 and 15 years of age although I have had much older examples from friend and longtime Mount Mary collector, Dr Peter Sklavos. One of Australia’s classiest Cabernets. Not as minty as Coonawarra or as herbal as Margaret River. Commemorates the passing of founder, Dr John Middleton in 2006 as on the label. — 4 years ago

Flo Kaleta

8.9

Still quite nice after decanting. Had a first bottle, same vintage, 3 years ago. Develops a port like taste with time. Dark cherries, tabac, black pepper. — 5 years ago

Robert Ash

8.9

Rich, well balanced. Not overly sweet, which is good. Nicely complemented some very fine Parisian chocolate. — 6 years ago