Stephen Redenbaugh

9.9

As close to perfection as can be..,, smooth, silken, 2-minute finish. Nose of ripe, preserved, wrinkled apples…complete, complex, hints of baking spices, lighter than anticipated, but packing that 80 proof wallop. I anticipate most of bottle will grace a cool winter evening in front of the fire for 2 couples! — 2 years ago

Mark Rosse

9.6

ID 114016 disgorged winter of 2013. — 5 years ago

CMalcolm

9.1

Great sweet white, reminds me of Riesling. Love this in the winter. — 6 years ago

John Forrestal

9.4

I will give a 9.4 for Vermont. — 6 years ago

with Luke

Daniel Bloom

9.5

A wow! Wine. Briny, salty, sea filled,
N: Old Boats, salt, citrus, vanilla, yeast, straw, pungency! Dried caramel.
P: Such a blast ! Dried seaweed, brine, orange peel, vanilla in the background.
Mouth completely engaged.
An 8 yr old manzanilla drawn(saca) in the winter of 2020.
— 3 years ago

Paul T HB

9.0

3 liter,
It was either water or Rose’ for the week, I’ve had this in the fridge for a couple years now. Time to move it out of the way for winter covid storage. — 5 years ago

John Hannah

9.4

Very strong dark fruits hit very fast and drop quickly. Low tannin. Mild finish. Very drinkable. — 6 years ago

Andy Hock

8.9

Baked pear and hazelnut. Honey and lean acidity on the finish. Wonderful with cheese plate and flatbread snacks. Yay Tasmania -- neat expression of cool climate PG. — 6 years ago

Jelle Lars Heijmans

9.5

Big Green Egg out of winter storage, Talbot ‘81 in a amazing condition. Wow! — 3 years ago

Bob McDonald

9.5

Pale to mid Ruby in colour with great clarity. Aromatic red and black Cherry notes with rose petals. A stalky whole bunch note with a little spice. Those fresh cherry notes of medium weight but medium plus intensity transfer through to the palate. Very fresh, young with great potential for future complexity. I can see why it won the Trophy for Best Pinot Noir at both Royal Adelaide and Royal Hobart - both shows with extensive and high quality Pinot entries. Too young but I had to try the first of 6. Next in a year plus. Technical background: (whole berry ferments with 20% whole bunches. Aged in 25% new puncheons and Barriques). Ended up having the 2nd bottle 195 weeks later on 25th October 2024. Just a stunning Pinot Noir and even improving on that 2 Trophies standard. — 4 years ago