• Rogermtx Likes this wine: 88 points

    May 10, 2020 - Very good after opening. A touch of cocoa and not too tanic. Good fruit. 90 pts.

    Left a couple of glasses in the bottle and drank the following night. Didn’t open up any more, instead got a little thin. 86 pts.

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  • kfrench150 Likes this wine: 93 points

    May 2, 2020 - Black heart with only a slightly lighter rim of deep plummy purple. Rich, thick, dark, deep and dense nose of uber ripe black and red berries, bitter chocolate, cigar box, iodine and tar. High glycerin and alcohol judging from the abundant long legs. Not surprisingly super big and rich in the mouth. Loaded with black raspberry, macerated black currant, plum skin, cola, tar, cedar, black tea and bittersweet chocolate. Acidity is high enough to keep the fruit somewhat in check and there is still a huge amount of gum coating tingly tannins hanging around under all of that fruit extract. This is a black tongued monster of a wine but one that still has some balance to it. Not for the faint of heart!

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  • HorstPeak Likes this wine: 91 points

    June 3, 2019 - BBQ with Bob

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  • Andrew67 Likes this wine: 92 points

    December 4, 2018 - Good balance and intensity. Will last for a good few more years.

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  • Marknob Likes this wine: 91 points

    December 1, 2018 - Simply exceptional. Smooth dense and oaky. Loved this wine.

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  • cogo44 wrote: 89 points

    September 17, 2018 - The more I drink these heavily oaked South Australian reds, the more it confirms my preference for the lightly Oakes medium bodied reds from the Hunter and the Grampians for example. The overwhelming impression is a wine of syrupy black fruits with drying tannins dominating the aftertaste. Not a poor wine by any means but a wine lacing elegance and finesse.

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  • A_Steady wrote: 85 points

    March 30, 2018 - Very tanic, disappointing

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  • Canoehead Likes this wine: 94 points

    February 11, 2018 - Power & Grace. Seriously delicious. Paired with Grilled Asian Lamb Chops. Palate was even more pronounced than the nose - maybe decant longer next time. Gorgeous leathery dark red fruits with stewed and dried tertiaries. Persistent finish. Really a stunner. Pair next bottle with a beef tenderloin and wild mushroom demi-glace. Such a shame the price has escalated so much these last few years.

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  • graemeg wrote:

    February 5, 2018 - NobleRottersSydney - Penfolds at 10 20 30 years (360 Bar & Dining, Sydney): {screwcap, 14.5% [Stephen] Plush, rich nose of plums, currants, blackberry and chocolate. The palate is smooth, ripe, even and warm. Slightly anonymous red/black flavours – I suppose they follow the nose but it seems a bit bland somehow. Verging on jammy rather than oaky. Medium dusty tannins, little acid. Pleasant to drink, if simple. Probably needs time, but it’s oddly unconvincing for a decade old. Wait with crossed fingers.

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  • 4259289 wrote: 92 points

    December 27, 2017 - Opened for (solo) Christmas - beef forerib - lunch. Very large, chunky cabernet -predominant wine. Not desperately subtle, but certainly did the job. Ready now, but I will keep the others for a couple more years - if only to tease them! The Shiraz didn't seem to influence a whole lot, some spice maybe, but structurally, this is cabernet through and through. Decent tannins supporting a cassis, fruit driven mouthful.
    Not a desperately technical tasting note, I'm afraid, but I've just drunk a bottle of 389, so what do you expect?

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