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. — a month ago

Sdim

9.2

Classic 20 year port
Mildly tannic medium body. Perfect slight acidity and sweetness.
Aromas and taste of butterscotch date fig raisin orange peel hazelnut — 5 months ago

Big Wave Dave

9.4

A perennial favourite and always special. Nose and colour only hint at the depth and concentration of pure pinot goodness. Pure red and dark fruit wrapped in a shroud of prominent but fine tannin. Dark and brooding savoury spice. Exceptional length and juicy grip. Very fine — 6 months ago

Bob McDonald

9.5

At the Yarra Yering dinner in Brisbane last Thursday 3rd October 2024 with winemaker Sarah Crowe. A blend of Shiraz, Viognier, Mataro and Marsanne. The original vineyards of Shiraz and Marsanne were established in 1969 with additional vineyards of Mataro and Viognier planted from 1984 to 1995. A lovely red berried perfume (raspberry) with some stalks added back in. Interestingly some fermenters have added frozen Viognier skins to the bottom, some have Marsanne skins. Sarah is always wanting to push the envelope with her winemaking. A classic Rhone style, blended with perfume in mind. Red wine of the year from the Halliday Wine Companion and awarded 99 points from Philip Rich from that publication. — a month ago

Bob McDonald

9.2

From half bottle at what I believe is Australia’s best Cantonese restaurant which is Flower Drum in Melbourne, and has been for 48 years. I had the Chefs banquet of 6 small courses. No notes on the wine but a quality producer from a quality terroir in the Macedon Ranges. Definitely cool climate and on the lean side. Great with food. — 4 months ago

Doug Powers

8.9

A really good bottle of 1983 Graham’s, but it shows the tannic structure of the vintage and, also, the lack of traditional Graham’s sweetness makes the alcohol stand out; with that all said, still an enjoyable bottle of aged vintage Porto!! — 6 months ago

with Jim

Bob McDonald

9.7

At my 2015 Chardonnay Challenge the Bindi Quartz was the consensus winner from 6 Chardonnays. Ripe grapefruit and mineral - very balanced. Finishes with a touch of moreish salinity. Quite an achievement to finish No. 1 in this field. — 2 months ago

Ross Bathgate

9.5

Amazing! Medium bodied and silky smooth, layers and layers of spice with chocolate. — 3 months ago

"Odedi"

9.3

Taylor Fladgate Quinta de Vargellas Vintage Porto 1995, Portugal

#AgedWineTuesday

Ruby in color and cloudy, with a wide reddish/ brick rim.

Sweet nose with cedar, vanilla, honey and chocolates.

Sweet on the palate with black fruits, tobacco, cereal, vanilla, licorice, light wood, chocolates, coffee, light cola and peppercorn.

Long finish with soft tannins and tangy cherries.

This 29 year old is still drinking beautifully. Nicely balanced and elegant. Rich and fruit forward.

I don't see it getting any better from this point on. Peaking now and will continue to drink nicely in the next 5 to 7 years.

Delicious right out of the bottle, and a gorgeous dessert wine.

93 points.

$100. — 4 months ago

Mike Holzer

9.3

End of night with Naranath and John . Drank with chocolate cake. As suspected perfect match. Very smooth delicious dark fruit hint of coconut love it — 6 months ago

with Ania