September 11, 2010 - Used for cooking.
May 30, 2010 - smell was very sweet - taste was clearly that of a chard going bad - sweet and thick - someone held onto this one a tad too long before re-gifting
December 30, 2008 - Banana gelly sweets on palate; this is more I can bear from a chardo! Seriously speaking, after some bitter bark of lemons on the nose, this is an aussie I am not going to try again. Pairing a dozen of tiger-prawns. 05/01/09 Finally I have to change my opinion...this is nice, as cooking wine of course. A sweet chicken with vegetables (worthless, garlic, zucchini and carrot) in pseudo-chardo sauce mixed with Gato Negro too.
Gominolas en boca; esto es más de lo que uno puede soportar de un chardonnay. En serio, después de aromas de corteza de limón amargo en nariz, este es un vino australiano que no voy a volver a probar. Maridó una docena de langostinos tigre. 5/1/09 Finalmente tengo que cambiar de opinión...este vino está bien, pero para cocinar. Un pollo dulce con vegetales (berenjena, ajo, calabacín y zanahoria en una salsa de un pseudo-chardo, mezcla también con el chileno Gato Negro.
October 17, 2008 - I'm not a white wine drinker, but was given this. Okay, I'm no connoisseur, but I liked it. Very flavorful and drinkable, without being unpleasantly acidic like other whites I've had. I'd drink it again.
July 22, 2008 - Holy mackrel!!!! What the hell they put in this I have no idea but at a guess I would start with cane sugar, diesel and whatever they found lying around in the kitchen. They then probably mixed it up with a big ladle in a boiling witches couldron and let it stand for a while in pretty much the same manner you did when playing with a chemistry set when you were a kid.
After it cooled they then had a moment of clarity.
"Hey, there are probably chimps out there stupid enough to pay money for this!!"
"No! Surely not"
"Dunno, lets give it a go - surely someone out there will buy it more than once"
And thus it came to pass that what we I see before my eyes is a liquid that has been marketed, produced, bottled, distributed and retailed to some festering no-clue bar near you. And worse, people are buying it. Buying it as in giving away their hard earned cash in return for ..... this.
Just think about it - there are cargo ships on the ocean waves as we speak shipping more of this stuff to our shores in a never ending conveyor belt of gloppy goo, with cash going in the opposite direction. Surely there must be a law against it. IT MUST BE STOPPED. Terrible.
February 8, 2008 - I bought this for cooking risotto and poured a small glass. Very light nose of vanilla, pear and an artificial sweet banana that's best described as "Laffy Taffy". The banana follows through to the palate, along with some of the pear and a slight oak sawdust note. The flavor is very light and could be described as thin and a very slight acidic finish that lasts about 3 seconds.
Might be a good choice for someone looking to move from white zinfandel to chardonnay.
December 26, 2007 - Only had a sip, not good, very sweet...AMM
July 4, 2007 - Nice nose of pear and melon with a splash of vanilla and oak continuing into a refreshing entry flavors of spicy pear with a touch of oak. Nice acidity and fairly refreshing for the price. Finish is non existent and absolutely disappears.
July 2, 2007 - NobleRottersSydney - Wines beginning with 'Y' (Alio's, Surry Hills): {screwcap, 13.5%, A$8?} My first real getting-to-grips with the nation’s biggest export label, and I’m thinking of marketing slogans. “Not too much anything” might adequately sum up the general absence of structure; faint if fruity peaches & cream aromas hint at something fairly inoffensive to follow. Thankfully residual sugar is not too intrusive on the palate, any trace of oak flavour is minimal; there are no fancy handling techniques apparent and the finish is about memorable as a CHOGM conference. It’s not quite the same blend that’s the smash-hit in North America; doubtless the diabetics are relieved. Perfectly acceptable as an undemanding easy-drinking beverage, no great shakes as a wine. Which prompts a better slogan I think: “Drinking so easy, you don’t even know you’re drinking”.
June 27, 2007 - Yellow-gold color. Lots of canned black olives on the nose along with prominent oak, some green apple and later on some honeyed flowers. On the palate - lots of oak, somewhat sourish, green apples. Decent acidity. Too much oak.