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. — 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. — 7 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! — 7 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

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. — 8 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! — 8 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. — 9 years ago

Jessika Zachary

9.2

Almost at the end of my dry wine threshold but very delicious. — 9 years ago

Jay Kline

9.4

Initially a little fat and flabby. Slow ox for two hours. Brambles, kirsch, garrigue, coal, spices...tremendous. — 10 years ago

NASa Qian

10

full aroma — 11 years ago

Bob McDonald

9.4

This Stellenbosch Cabernet blend gets its name from being 393 metres above sea level. Deep Ruby in colour. Aromas of coal dust, liquorice, Tomato Bush, Capsicum and stalky green Notes. On the palate initial impressions were lacking in fruit. More austere than expected. Certainly very different to most Napa Valley Cabernets that I’ve had. Medium bodied. I bought this wine in 2012 at the cellar door and it was quite the trek to drive to de Trafford over many dirt roads. One of the 1001 wines. — 6 years ago

Christian Gray

9.1

Compelling. First Tasmanian wine I’ve ever had. Super fresh fruit. Would love some tuna steak with this. — 7 years ago

Eric

9.2

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

with S.R.Alexander

Bob McDonald

8.9

Medium crimson in colour. Notes of savoury oak - a trifle overdone but not unpleasant. A blend of fruit from several of Tassies Pinot regions including Derwent River, Coal River and the East Coast. A well blended Pinot showing why Tasmania is the go to area for Aussie winemakers to grow Pinot Noir. — 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 — 8 years ago

Michael Vincent

9.5

Delicious but exceptional with a Coal Fire pizza! This wine is ready to drink. — 8 years ago

with Christopher

Ahmet Durmuş

9.0

Extremely smokey, strong, intense. Literally drinking a coal water. But I liked it. :) — 9 years ago

Max Reichwage

9.0

Good Riesling, reminds me of Tasmanian coal river valley wines . Nice texture and fruit — 10 years ago

Lena Chiong

10

Minty, mineral nose due to the volcanic terroir.
Cherries, minty still young in the palate with silky tannins. Long lingering length. — 10 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. — 6 years ago

Matt Konopka

9.1

Coffee, chocolate. Nice hops up front no coal here. — 7 years ago

with Andrew

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. — 7 years ago

Scott Soren

9.5

Structure, wood,coal and cocoa — 8 years ago

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! — 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. — 8 years ago

S S

9.0

Simple and lovely. Perfect after dinner. With Peter Docker in Sydney. — 8 years ago

with Peter

Scott Rowe

9.3

Precision, acid for days. — 9 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. — 9 years ago

Michelle Matthews

9.0

This Tasmanian winery make four different Rieslings based on different residual sugar levels. — 10 years ago

Gabrielle Shaffer

9.6

Classic stout without any cloying sweetness. I totally deserve this lump of coal — 12 years ago