10/31/2023 - Wineson Likes this wine:

This wine needed a little time to breathe before drinking. My first glass was poured shortly after opening and was a little sharp. However, further glasses were excellent.

5/9/2023 - Wineson Likes this wine:

Very nice easy drinker. Classic chard!

3/11/2021 - Wineson Likes this wine:

Needs more time.

12/14/2019 - Wineson Likes this wine:

Really, really good. Drinking very well at the moment.

6/9/2020 - Wineson Likes this wine:

First night - PNP. It was a little disappointing.
Second night after overnight under vacuum - Amazing. Delicious. Not much on the nose. Smooth on the palate and cassis. Lovely.

2/9/2014 - Wineson Likes this wine:

We finally opened this port. It's been at the top of our to drink list for a while. Just great, with lots of smooth fruit on the tongue and a long, long finish.

2/4/2014 - DarcyMason wrote:

Chad

2/5/2014 - TastesGoodToMe wrote:

2 1/2 years since my last bottle. Not sure if I am outgrowing this MD style or not - but this is just a little too much "in your face" for my liking these days. Perhaps I was just not in the right mood. Nothing bad/wrong with this wine - just have to be into this style. Plenty of time left with these too. As this big boy will not go easily into the night and will be drinking "in your face" for years to come. I will make sure I am in the mood to get "punched" next time.

5/17/2013 - Keith Levenberg Does not like this wine:

This is of course really, really terrible, but the main thing that continues to mystify me is how people call this kind of thing a crowd-pleaser. I poured it for a crowd and almost nobody liked it. It smells like blueberry Smuckers jam and tastes so sweet and grapey one wonders if they even bothered to ferment it; this resembles the Kedem grape juice that my 3-year-old drinks more than wine, albeit with an admittedly higher Fruit Weight™ index and the completely gratuitous addition of an obscene amount of oak that tastes of such raw, pure wood (not even toast or chocolate or spice or any of those things) that it almost seems like they figured out some way to crush and ferment a truckload of tongue depressors, which I guess is ironic considering the totally unfermented flavor of the grapes. There was actual jawdropping around the room when I pointed to the explanation on the Mollydooker web site that the producers consider this a 65-70% on their Fruit Weight™ scale and that they make other wines that go all the way up to 100, considering that we are already well into Spinal Tap territory here. On the "other" point scale I am scoring this a 55 rather than a flat 50 only because the 16% alcohol actually didn't stick out so bad, but this really does taste like a wine made by somebody who has never actually drank wine. I get that the idea here is to take all the characteristics that impress the critics so much and use those trademarked techniques and the Aussie sun to crank them up to 11 (and beyond), but if this is an attempt to emulate any style of actual wine it's akin to having Stevie Wonder try to copy a painting.

4/29/2013 - Jeff Leve wrote:

Dark in color, and filled with jammy black and blue fruits, chocolate covered cherries and spice, the wine is big, deep and powerful. Think of biting into jammy berries dipped in chocolate. The wine is big, intense and packed with flavor. While this is clearly well made, which gets it the points, it lacked something special that made me want to keep drinking it.

10/20/2012 - JBrandst Does not like this wine:

Tasteless, odorless, purple liquid resembling wine. Drank 1/2 bottle one night, 1/2 the next without any noticeable affect of alcohol. Do not buy. Let's be honest here. I would like to trade the last two bottles I have with the folks scoring it 85+ and see if I'm missing something.