Trevor Scott

9.6

This wine will alter your ethos for the better. One sip will have your spirits lifted, shifted, and higher than the ceiling. Drink it. I dare you. — 4 years ago

with Ellyn

Barny

8.9

Für das Alter noch immer frisch, sehr elegant — 5 years ago

Aaron Tan

9.3

Been a fan of this cuvee since it's inception. To me, this is about as close as Aussie riesling gets to its German counterpart. Neither a good or bad thing, but I love that link between two countries I adore in this wine. That said, this was one of the best Aussie rieslings I've had all year.

German inspired methods on Western Australian fruit. From Frankland Estate's website:

All riesling grapes are harvested as cool as possible and pressed immediately, slow press cycles allow for soft and long extraction. Blocks and picks are kept separate and some juice from most blocks is fermented in barrel format for interest and comparison purposes. Picking decisions are made on ripeness and fruitfulness, with the main aim of working with natural balance yet intentionally look for greater ripeness with this wine and as a result greater degree of phenolic influence and texture. Juice is sent to tank to settle overnight (without enzyme or any additions). A cloudy juice is run to a combination of 1000ltr and 500ltr barrels. Fermentation is spontaneous and temperature controlled to some degree but temperature range is generally higher than tank fermentations. Post fermentation barrels are topped and left un-sulphured through to spring time quite often if residual sugars are high fermentation will be left to start again in spring as juice warms. Sulphur will be introduced when a decision is made on the vitality/fruitfulness of the wine and residual sugar is seen to be in balanced with the wine. Wine was left in barrel for 10 months (January).

The resulting wine is textural, spicy, and generous. Doesn't quite have the extract of German rieslings, but there's length, balance, and most importantly, it's uniquely its own wine. I feel that the provenance of the fruit shines through all that winemaking - that crunchy fruit-first with more green apple/citrus than stone fruits, steeliness, and light whiff of smoke/petrol. It's also remarkably clean for a barrel-treated wine (say compared to Koehler-Ruprecht or JB Becker). Enough with the rant because the takeaway is that it's delicious! — 6 years ago

Jared Sheffield

9.2

What a great find. Forewarning, this is still very tight. Upon opening it was tobacco and smoke. Two hours alter the floral notes are really picking up and the wine is delicious. This could be a monster in a few years. I will have a case soon. — 8 years ago

Martin G Rivard

9.7

A truly sick bottle of wine. Decanted. For two hours but it didn't alter the wine in a significant way. This had everything going on front middle and back pallet. In the words of David, it was truly insanity in a glass. Thank God 'David uncorked one for us last night! Pop these if you have them, it is almost a pop and pour type of wine.Verdict was "Yum". — 9 years ago

with David and Christine

123Polizei

9.1

Alter Falter.... Legga 😍 — 9 years ago

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9.6

The 2018 Canon was picked starting on September 7 and finishing on October 9. Given a two-hour decant, it reveals a surprisingly precocious bouquet, more exuberant than I recall from barrel, offering predominantly black fruit, though the floral element is now amplified and masks the crushed limestone I observed previously (for how long?) The palate delivers multilayered black cherry and blueberry fruit, wrapped up in supple tannins and such a cashmere texture that it feels deceptively approachable when in truth, it has the substance and persistence to merit long-term aging. I wagered that it is the best Canon since the watershed 2015. Don’t expect me to alter that view. (Neal Martin, Vinous, March 2021)
— 5 years ago

123Polizei

9.5

Alter Falter.... Mega Bottle — 5 years ago

Barny

8.9

Top PLV und für das Alter und diese Preisklasse noch enorm frisch — 6 years ago

Conner Esworthy

9.0

Did this as a vertical tasting 2012 Alter Ego, now onto secondary notes of stewed fruits, leather and coffee. Maybe not the case for all 2000s, but would even say this was a tad past it’s peak. — 7 years ago

Lyn Farmer

9.0

This wine is 50% Syrah, 40% Grenache and 10% Mourvedre. It had plenty of dark and almost smoky plummy fruit yet remains surprisingly elegant. Nice mineral notes, good but not overbearing acidity and a fine hint of garrigue. Lots of class. — 7 years ago

Alex Lallos

Owner No Limit Fine Wines, Private Wine Consultant

9.0

Can't be any better in its pricepoint. Very appealing wine — 8 years ago

with Christian and Lee

Lucas

9.0

Spicy grassy and fruity — 9 years ago

Rhiannon Roberts

9.6

Love this Gruner! Clean and crisp, smooth finish. — 5 years ago

Nate Wall

Winemaker at Troon Vineyard

9.0

50% Syrah, 40% Mourvèdre, 10% Grenache. Great texture. Berries, leather, anise. Tad of bitterness on finish, in an Italian kind of way. — 5 years ago

Noah Chasin

9.0

Did they alter the process post 2007? The 2010 was fantastic—smith and fruity right out of the bottle w/out aeration. — 6 years ago

Joe Weinberger

9.3

My favorite of the evening. Loved what the skin contact did for this wine. Clemens Busch dinner w/ Domestique and Williams Corner Wine. — 7 years ago

Adam Kincaid

9.2

It’s heavily oxidized, but not a reductive style. Orange peel and orange blossom on the nose. The creme brûlée name is accurate. Burnt sugar and cream flow out of this guy quite liberally. Butterscotch, vanilla cream. I get pineapple at the end. Long lingering finish. Remarkable for a 2007 Colorado wine.

I admit I’m struggling with the carefree attitudes of the winemaking process and lack of concern for the influences of terroir. We’re drinking with the winemaker, Alex, who is by trade a chemist. He brings this education to the wine in a way that strikes me uncomfortable, but I am not one to judge theory of his craft. The wine is great and has more age left in it. It’ll keep changing and altering over time.

It’s just that the wine is good, not because of where it comes from or how the grapes grew or the weather that year, but because Alex uses processes to alter their chemistry in ways that fit a style he prefers.

“Sustainable” grapes, though? — 7 years ago

with Jillian

Brooklyn_boy

9.1

Paired well with chicken & salmon — 9 years ago

123Polizei

9.0

Alter Falter ist das ein geiles Zeug 😍 — 9 years ago