Interesting ,a bit primitive ,red cherry and raspberry .Nice surprise.Unique — 3 months ago
Anice Stallato—drinks likes a white, smells like gavertz with lychee and a little soapiness. A bit primitive like an orange wine. Rich and floral.
— a year ago
Produced a full head of cappuccino brown, that left a plethora of primitive dinosaur hieroglyphs. Completely opaque and dark as strong coffee. Turkish coffee impression similarly informs the aromas, with a raspberry-dark chocolate streak, a tiny dust of licorice, and some burnt caramel. Mouthfeel is stout perfection, bordering on whole milk with chocolate syrup. Espresso, gingerbread, burnt wheat, bitter, baker’s chocolate, allspice, dried cassis, wormwood, and burnt lavender. #doublestout #stout #beer #beerbeerbeer #greenflash #abv #stoutout #beeroclock #beerculture #beerdrinkers #stoutitallout #? — a year ago
Warm spice and dark cherry bblittle herb on nose verbbalances for a primitive Nice finish suggest little bit cooler Temp made the alcohol come out. — 4 months ago
Un super primitive/zinfandel — a year ago
Come back to this often for something interesting, refreshing, like unsweetened cherry cola that’s a bit shocking in a primitive. — 6 months ago
In memory of one of Australia’s finest winemakers, Maurice O’Shea, who made memorable, medium weight long living wines in the Hunter Valley in the 1940s and 50s under primitive conditions. This particular wine has departed from medium weight to be reasonably full bodied. Aromas of earth, minerals Spice and chocolate. Also wood Spice notes. Not typically Hunter Valley. A little unbalanced even at 18 years with a slightly bitter finish. Overall a good wine with a while to go yet. — 8 months ago