September 12, 2019 - Dark core with onion skin rim.
On the nose, tertiary aromas of mushroom and decayed leaves are at the forefront, then evolve into Cantonese style sausage (腊肠)/hung meat and chasu flavour, so meaty and delicious. There is also a touch of mint and leaf. Finally, the dark fruit of black currant, black cherry and plum starts to shine.
On the palate, very concentrated dark fruit and spices to start with. Tannins are still structural but smooth and fine. Still fleshy and yummy with finish of dark chocolate. The only thing is that I feel it’s a little hollow in the mid palate (due to 100% cabs?), not so sure about it.
Overall, it’s a beautiful and vibrant wine given its age. It can still cellar for a few years.
October 18, 2018 - Funky from the cork pull but easy into itself. Evergreen and old can but still all there.
July 7, 2017 - Excellent, superb wines.
colour: deep black berry
Bouquet: rich ripe black currant, black cherries, black olives, black pepper, brown sugar
Palate: confectured concentrated fruit, cascading layers of fruit as described in bouquet with fine full soft tannins, raisins, spice, tobacco, leather, forest floor and earth, full bodied, long clean finish. Powerful but quite elegant.
April 16, 2017 - Black currants, blackberries, tobacco, and herbal notes in the nose. Flavor like the nose. Nice complexity and a medium to long finish.
December 9, 2016 - Browning. Good red legs. Initially this was a bit weird, with high toned vanilla masking almost all else. Now, with half an hour in the glass (no decant), this has become lovely. Rich nose, almost brown sugar aspect, Asian spices, fabulously complex. Wow, has this become something! Palate has really come around, too. Thick, deep, dark fruits on the palate. Tannins all resolved, round, silky but plush, with real presence on the palate. Nose outshines the palate just a bit, but this is quite good all around. Drinking beautifully right now. 4-14-17-9: 94/100.
July 29, 2016 - Needs a couple hours in the decanter, drinking very well now and holding up. Should keep a couple years but doubt it will get any better, drink now.
June 11, 2016 - Dark blackish garnet colored, full bodied with classic 'legs' coating the sides of the glass. Upon opening, aromas of black fruits filled the room. On tasting they were accented by ripe raisin and floral violets. Slightly musty, concentrated, firm structured firm black fruits were accented by tobacco, leathery creosote, raisin eucalyptus notes with mouth puckering tongue coating tannins on the ripe black cherry fruit laced finish.
After dinner I tasted this with moderately dark, then dark chocolates and the darker the better to complement the raisin laced earthy black fruits.
January 24, 2016 - Wow!
January 22, 2016 - Beautiful nose of black cherry and blackberry. Medium + body with barely noticeable tannin and some nice acidity on the finish. It had an overall mouthfeel the showed great balance and can only be achieved after long cellaring. Secondary notes of forest and earth provided a good counterpoint to the confectured fruit on the attack. Fully mature and in a great place right now. www.advinetures.ca
January 12, 2016 - Upon opening, there is a little vegetal funk, this blew off in 20-30 minutes. Consumed the bottle over 1.5 hrs.
Nice tertiary flavors, spice box, tobacco, oak, earth, and light vanilla. Typical Australian menthol/eucalyptus aroma and flavor, this all pairs nicely with the black currant, smokey, notes in the wine.
I was very surprised and happily so.