Abigail McDonald

9.1

was served too cold, couldn’t get an accurate smell. drank this with Valentina who says she taken your classes she says hi! dark fruit taste, but not too bitter, smooth finish — 3 months ago

Bob McDonald

9.5

The most robust of the Individual Vineyard Chardonnay releases. Bought at the Cellar Door around 6 years ago. Such intensity on the palate. White peach, ripe grapefruit, smoky and mealy. The label on the bottle says “One of our very best vintages”. An excellent Chardonnay by any measure. Showing the strength of the Mornington Peninsula for the Burgundian varieties. Had another bottle 24 weeks later on 11th July 2023 with consistent notes. Funky smoky mealy notes with the winemaker showing his skills in a good vintage. Medium to full bodied of great intensity. Certainly an excellent new World Chardonnay. Still at 95 points. — a year ago

AJ Gubser

9.0

Dark bramble berries, plum, smoke, cured meat, garrigue. Ripe and juicy on the palate with med- acidity and med+ tannins. Good structure overall. Label says 15.5% ABV, but I kind of doubt that. Way too drinkable. If it really is...holy crap. Bravo winemaker, bravo. (Better on day 2) — 3 years ago

Bob McDonald

9.1

Impenetrable Colour - dense deep Ruby - opaque. Black fruits of blackberry and plums verging on pruney on the nose. A full bodied palate - rich and fleshy needing more complexity which will come with bottle age. Winery says drink to 2030. Try the next one in a few years. This winery on Kangaroo Island is owned by Jacques Lurton (Cheval Blanc and other wineries in South America). The winemaker is Yale Norris who is from Colorado. I think I incorrectly said Canadian in a previous note. Barb and I had a private tour of The Islander with Yale back in 2016. These grapes are fermented in upright square concrete vats where he does several pump overs of the skins - then matured for almost 2 years in French Oak in the next size up from a Barrique. At $35 great value for the time and effort that goes into this boutique production. Sadly ravaged in the bush fires earlier this year. Tasted another bottle 31 weeks later on December 30, 2020, with consistent notes - certain persistent tannins - went well with Porterhouse steaks at Paros. The BBQ worked a treat. Tasted a bottle 90 weeks later on 12th February 2022 with consistent notes. Balanced, full bodied and excellent. Went well with Home made meatballs - made by daughter Georgie home from Copenhagen after 3 years. — 4 years ago

Daniel Bloom

9.3

Big tarry nose. There’s still a wall of tannin that could use time and or air.
It’s all dark and brooding, creosote, underbrush, dark leaves, chewy dense cherries.You know when they say, “ that’s a serious wine”… w/o being heavy or treacly. No big sugars here.
The winemaker says this is a mono site, made only in the best yrs. Only info on wood says lg. barrels. But it doesn’t feel barriqued, no wood tannin or vanilla.
Alongside dense protein, the fruit shines and it gets redder. Tobacco finish.A nice indeed unknown. My guess is this ‘14 has at least 10 more years in it.
Thanks@Garagiste — 6 months ago

Bob McDonald

9.4

Cassis and mint. Medium weight. Soft resolved tannins. Refined polished and elegant. As in previous notes this is the most Bordeaux (left bank) of Australian Cabernets. Sam Middleton, the owner and winemaker says he likes to drink Quintets between 10 and 15 years of age. I honestly don’t see the point in further cellaring. The following day a touch of astringency at the finish. My last 2006. — 2 years ago

Miguel Jaimes

9.0

It’s dry, but can be paired with sweets like fruit or possibly a cake. — 4 years ago

Deborah M

9.2

2015 Renieri Brunello Di Montalcino - This wine gives lots of richness and structure. Tannins are still not fully integrated, but improved from my last try a couple years ago. FWIW, James Suckling gave this wine 100pts. This was my second time with this one, and while I still don’t see the 100pts, I do see it as delicious and for me that matters more than points.

Winemaker notes says it best - this wine opens with earthy aromas of bark, sand, truffles, graphite, rust, terracotta and sandalwood. Fruitier orange zest and lemon. Ripe, incense and with dense forest of aromas. Rich to the center palate, the fruit is vivacious and elegant. Robust and generous tannins. The finish is long, the after effects of the acidity unworldly. — a year ago

Bob McDonald

9.6

Always a pleasure to have a Bass Phillip Premium Pinot Noir from a good year. My 2nd last bottle of 6. Prior notes still apply - In Summary: Light Ruby in colour with a tawny edge. A beautiful nose with aromas of dried roses, red florals in general, Sous Bois and mushrooms. Medium plus palate intensity. Stewed red fruits with some savoury notes. I agree with winemaker Phillip Jones when he says this wine has great texture. This would certainly hold its own in any blind tasting with leading red Burgundies. — 3 years ago

Edmond Bordelon

9.4

Even though it says ‘Obsidian’ it is no longer called that. It is the Estate Cabernet Sauvignon...and it is enormously enjoyable, even though the 2016 can handle a lot more time in the bottle. Love what Susan and Ron Krausz have done up on Howell Mountain. Everything from this estate (and winemaker Sam Kaplan) have been memorable. So we opened a bottle to celebrate turning the never-used dining room into a tasting room with this memorable bottle from Arkenstone. — 3 years ago

with Lauren and Katherine