Sam Friedland

9.0

Nice wine for Thanksgiving dinner. Dark color. Needed at least one hour to open up. Chocolate and cherries, — 7 months ago

ben shipley

9.1

Buttery bourbon chard. With a little marketing they could sell a tonne of this in Australia. — 3 years ago

Sylvain Rhainds

9.3

Quelle jeunesse insolante. Fruit a la tonne et matière en contrôle !! Wow — 5 years ago

Isabel Inkster

9.2

Nutty, with some unripe white peach/green apple. Touch of malo balanced by healthy acidity. Burgundy-adjacent. — 5 years ago

Keegan DeWitt

9.3

Wow Fleurie you’re pretty!!! — 7 years ago

Sylvain Rhainds

9.1

2010! Très concentré et une pointe d alcool mais tout en ayant une tonne de fruit. Encore jeune, impressionnant vs matière! — 8 years ago

admiral von schnauzer

9.1

This wine crushed. Inky darky beautiful reddy goodness. Huge cherry bomb but without the sweet over extracted ca style. (Duh. Its not CA) much more of a palette encompassing cherry thang. Great length, not a tonne of sediment. Decanted. — 9 years ago

Peter van den Besselaar

9.0

Vintage 2021 | Raspberry, juicy with still tannins and bitters that ensure future development — a year ago

Yan Gagnon

9.2

Beaucoup de marqueurs ici, coing, cuir, acacia, orange crush, fruits de la passion, une tonne de mangue et vanille. Une bouche tout comme le nez avec vanille, bois, fruits de la passion (vomi - bille). Une moyenne amertume est présente en fin de bouche. — 2 years ago

Nicolas Duchesneau

8.9

Fruits a la tonne et un peu de chauffe mais j’ai bien aimé — 5 years ago

Devin Bray

9.4

All fruit at Yarra Yering is hand-picked into 10kg picking buckets in the cool of the morning, and delivered direct to the winery. The fruit is sorted, then either destemmed or crushed into the traditional Yarra Yering “tea chest” 0.5-tonne open-fermenters. Depending on the variety, stalks may be added back during the fermentation stage in baskets for easy removal when there is just enough stalk tannin present.

Occasionally there will be some 100% whole bunch fermenters for use as a blending component. The stainless steel lined wooden tea chest fermenters were designed to hold just the right amount of fruit to fit into the basket press. During fermentation they are hand plunged for gentle tannin extraction, initiated naturally or sometimes with a specific cultured yeast strain.

Once fermentation is complete they will be basket pressed, preferred for its gentle separation of wine from the grape skins and seeds before being transferred via gravity to barrel.

Completes malolactic fermentation in French oak barrels.
Pleasingly unusual in its initial presentation, redolent of roasted carrots and turmeric, Indian spiced cauliflower. Resolves into a more familiar kalamata olive and ripe red fruit character, with some notes that push the profile towards a bigger, almost chocolatey, vanilla-laced Australian character with a velvety smooth, Syrah-like mouthfeel. The sweet glazed root vegetable flavors remain, quite welcome and delicious. — 6 years ago

Kelly Wade

9.0

Good example of a cool climate Australian Riesling. 10% is Gewurztraminer and it really shows. Med/High Acid, smells of citrus and citrus florals (like lime flower). Typical lemon and lime on the palate with a surprise of ginger at the end. Would like to try again in a year or two. — 9 years ago

olivier goncalves

8.9

Bien ce Douro. Ça m'évoque des vins du sud (étonnant...) Du fruit très rouge, des épices.
Sur la tonne de viande du don papao, ça marche — 9 years ago

Bob McDonald

9.3

A beautiful top shelf Margaret River Cabernet drinking well at 16 years of age. Deep Ruby in colour. You would never know it was that age from the colour. My 2nd last bottle. A blend of 96% Cabernet Sauvignon, 3% Malbec and 1% Cabernet Franc. Trademark herbaceous notes with mulberry and spice. 2008 was a hot and dry vintage in Margaret River. Severe winds at flowering drastically reduced the crop to the lowest yet recorded - under 1 tonne per acre. Shelley Anne named after Stuart Watson’s wife. Stuart is the chief winemaker and one of the owners. Had my last bottle on 2nd April 2026. Starting to think these top Woodlands Cabernets are better earlier in life when there are more black fruit cassis characters. Good nevertheless but certainly not improving. — 2 years ago

Sébastien F

9.0

Nez fruité sur la reserve, Bouche fraiche salivante équilibrée. — 3 years ago

Jaz

9.1

Juicy, spicy pinot — 5 years ago

Jeremy Pollard

9.1

First off, this is top notch pinot. It’s still young, but has the bones to become something special. Initial aroma speaks of oak and structure, and a note not unlike Band-Aids. There’s a cherry component beneath, which comes through on the palate as well, laden with chewy texture and savoury notes. It paired exceptionally well with duck in cherry sauce, unsurprisingly. Looking forward to more of this. — 7 years ago

with Sam

Heath Bradby

9.1

Quite different and a little funky for mine, but very good all the same — 8 years ago

admiral von schnauzer

9.1

Pretty darn good. Still rather acidic. Tonne of grapeyness, but still some olivey/greeny undertones. Lively and relatively fresh. — 9 years ago

admiral von schnauzer

9.2

Really nice. Reeeeally nice. Just a touch of oxidation, but still quite lovely. Again against my advice poured from bottle and not decanted. Truly better after a tonne of time, but whatcha gonna do. Not my circus, not my monkeys — 9 years ago