Lee Pitofsky

9.7

Allemand nightcap! From the terrific wine list at CUT Vegas. Allemand is truly one of my absolute favorite producers and this 07 Reynard from the master was superb. It’s deep, powerful and has a searing intensity. Ethereal and layered with dark fruit, coal smoke, black olive and violets.

There is superb concentration along with a firm tannic structure that is beginning to soften as it approaches its drinking apogee. It’s exceptionally well balanced with an incredibly long, palate saturating and harmonious finish with vivid energy and an elegant purity. WowWw. ☄️ — 5 years ago

Bob McDonald

9.1

Very minerally traces of coal dust - different and enjoyable. Just had a glass at China Doll Sydney - first visit. The wine was very good. Palate is on the restrained style - worked well with Scallops, Ginger and Shallots. Larry McKenna is an Australian winemaker who has enhanced his reputation at Escarpment. — 7 years ago

Bob McDonald

9.1

Toffee caramel notes showing the oak influence along with bright red cherries and other red fruits. On the palate a nice savoury earthiness - very Tassie. From the Coal River and only 5 klms from the high profile Tolpuddle Vineyard. Tasted again 9 weeks later on 19th February with consistent notes. Aromatic Bright and Fresh. A lot of these Tasmanian producers are boutique small operations who do not distribute overseas and can sell the lot in Australia. — 8 years ago

Eric

9.2

Tar, coal, and black smoke. Broody and so good. — 8 years ago

with S.R.Alexander

Tony Capone

9.4

Decanted, and opened nicely, lots of minerals, fruity nose, burnt wood, coal, smooth a little spice on the finish, great wine! — 9 years ago

Dayana Nassyrova

9.0

Ruby colour with high intensity. Aromas: tabaco, pepper, fried meat, welding, blackberry, hay, barnyard.
Acidity is medium + its in balance with medium + tannins and same alcohol.
Taste notes: coffee, coal, prune. — 9 years ago

Elizabeth

9.2

👁 Clear ruby purple
👃 Jammy, stewed black fruits -cherry, plumb, blackberry, spice box, coal and charring.
👅 Great acidity and excellent structure. Charred pizza crust, forest floor and earth.
✍️ Delicious and memorable! — 9 years ago

Yuriy Roman

9.5

DeRat is an amazing bar in Utrecht. Vast selection of sours. This one is quite peculiar. Get strawberry and burnt wood on the nose, then it hits you with powerful sourness that burns in the aftertaste, and finished with an interesting oak+butter taste. The guy pouring it separated the sediment, which surprisingly smells like char coal. Too many compounds here. — 10 years ago

Brash Higgins

8.9

Minty, unusual Pinot, very ready to drink. Australia Day drop matched w Leg of lamb. — 10 years ago

NASa Qian

10

full aroma — 12 years ago

Bob McDonald

9.2

Consistent notes as 3 previous tastings over 66 weeks. Mid to dark Ruby in colour. Lovely perfume of mature Cabernet with Geranium, mint and berries. Just a medium weight palate (but good intensity) from a cooler climate in the Coal River Tasmania. Beautifully made and drinking at its peak. My last one of 6. It’s a struggle sometimes in Tasmania to ripen Cabernet grapes sufficiently but Domaine A nearly always shows well. — 6 years ago

Kate Bleasel

9.5

Drank 2009 - still so fresh, lime in colour and zesty in the mouth, but with an undertone of oily aged delight. Fantastic. — 7 years ago

Christian Gray

9.1

Compelling. First Tasmanian wine I’ve ever had. Super fresh fruit. Would love some tuna steak with this. — 8 years ago

Bob McDonald

9.5

Pale to mid crimson. Aromas of strawberry and earthy minerality - bitumen and coal nuances. Great palate intensity and length with notes of beetroot and earthy root vegetables. Really enjoying other Mornington Peninsula Pinots since visiting there last year. Just as good as the Yarra Valley for Pinot Noir Chardonnay and Syrah I think. — 8 years ago

Scott Soren

9.5

Structure, wood,coal and cocoa — 8 years ago

Chris England

9.1

Love their red wine & this £65 white is quite unique showing the unique terroir of this region 👍

🍇 80% Sauv Blanc & 20% Semillon

🍷 Golden yellow straw

👃 Smokey melon butter, smashed flint rock, charred orange zest, coal & burnt ash w/ dried pineapple, apple, citrus, banana & refined oil - quite unusual

👄 Med+ body of creamy flinty mineral & ash driven light tropical, young green fruit & citrus in med acidity

🎯 Long, touch dry, ash, flinty mineral & soft tropics, fine citrus & green fruit finale — 9 years ago

S S

9.0

Simple and lovely. Perfect after dinner. With Peter Docker in Sydney. — 9 years ago

with Peter

Scott Rowe

9.3

Precision, acid for days. — 10 years ago

Jessika Zachary

9.2

Almost at the end of my dry wine threshold but very delicious. — 10 years ago

Jay Kline

9.4

Initially a little fat and flabby. Slow ox for two hours. Brambles, kirsch, garrigue, coal, spices...tremendous. — 11 years ago

Bob McDonald

9.2

Mid Ruby in colour. Initial aromas of red and black fruits particularly raspberry and also whole bunch notes. Rich and sweet on the palate with plums and cherries finishing with smooth tannins. Fruit for this Pinot was sourced from the Coal Valley, East Coast and Channel sub-regions of Tasmania - the latter adding that richness like you see in Home Hill Estate. — 6 years ago

Alex Lallos

Owner No Limit Fine Wines, Private Wine Consultant

9.3

Seriously dark with bursting aromatics of violets, black raspberry, coal and cocoa. Just insanely decadent and perfectly firm. I want to drink one of these each year over the next 15 years. It is so good now but I can only imagine what it will be in the future.
Am I the only one who thinks the Pisoni crew is making even better Syrah than Pinot? Call it croZes hermitage blind with new world richness — 6 years ago

Philippe Dupuis

9.0

Fruity and mineral (wet coal), dry mouthfeel, vertical like a pinot noir, super long aftertaste. The wine is still young, super fresh, dense and partly intellectual. Impressive work. — 8 years ago

Kseniya Volosnikova

9.0

Very dense color from ruby to violet. Nose is full of jam blueberries, tobacco, coal, fig, silicon, balsamic. Acidity is still pretty high, tannins are plenty! — 8 years ago

Bill Bender

9.5

Hot tar bouquet and coal black in the glass. 4 hour decant. Rich and brawny with loads of blackberry, blueberry and dark chocolate. Bordeaux blend but domestic style. — 8 years ago

dan boedeker

9.0

Birth year wine for me opened on Dad's 70th birthday. Double magnum. Cork intact. Great nose. Taste of coal tar, cola. Tannins totally resolved. 40 years in a bottle, opened nicely over the night. — 9 years ago

Michael Vincent

9.5

Delicious but exceptional with a Coal Fire pizza! This wine is ready to drink. — 9 years ago

with Christopher

Ahmet Durmuş

9.0

Extremely smokey, strong, intense. Literally drinking a coal water. But I liked it. :) — 10 years ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

9.0

I enjoyed this #pinot it's very drinkable and enjoyable. It is #under$20 and has a great #qpr We had it with herb crusted chicken on a coal barbecue and it was a perfect pairing. Drink now and can age until 2017. — 10 years ago

Gabrielle Shaffer

9.6

Classic stout without any cloying sweetness. I totally deserve this lump of coal — 13 years ago