Mark S.

8.9

Ruby red. Raspberry blueberry ample aroma. red tea. Animal. Vanilla Clove roasted. Fe. Smoky Red flower.
赤Fruitiness M+ Sweetness M Acidity M Tannin M Smooth Silky. Bitterness M Body M Finish M 13.5% Good balanced. Elegant Stefano Lubyana Primavera, Tasmania 23 @7700, AD, 251214 — 6 days ago

Bob McDonald

9.3

My 2nd last 2018 Pooley Pinot Noir. Pale Ruby in colour, tawny shades almost transparent. The colour appears to have become paler with age - a characteristic I haven’t seen before. On the palate evidence of whole bunch in the ferment - herbal, stalky amid the red fruits. The pale colour belies the palate intensity. Coal River is becoming part of Tasmanian Pinot Royalty. — 6 months ago

Bob McDonald

9.2

Rich and mouth filling. Spices, red and black fruits. Medium bodied with medium plus intensity. Coats the palate. Fermentation with 40% whole bunches. A classic Tasmanian Pinot. Very good but a point or two behind their stellar 2015. 98 points and Top 100 Wines of 2020 from James Halliday. — 8 months ago

Big Wave Dave

9.5

An incredible chard by any measure. Powerful reductive aromatics - smoke, lees, grapefruit, The palate is seamless and doesn’t let up - serious med/full bodied weight. Med acid, complex, and super long. Complete. — 2 months ago

Bob McDonald

9.4

See previous notes. An amazing 4 Trophies at Australian wine shows. I still have 4 bottles of the 2017 Reserve which should be excellent. — 5 months ago

Jason Keefer

9.3

Such a vibrant Pinot! Visited in 2019 and brought this home, still very fresh and juicy, but lots of layers and complexity with a slightly herbaceous mid-palette. Divine! — 7 months ago

with Natasha

David White

9.4

See previous notes
Excellent Pinot maturing very nicely — 2 months ago

Big Wave Dave

9.3

Very good. Started bright and red and evolved in the glass to be darker, more savoury and structured. — 3 months ago

Peter van den Besselaar

8.9

NV Australian challenger of champagne — 7 months ago

Jeremiah Diaz

9.1

Pale ruby in color; cherries, hibiscus, and black tea on the nose; high acidity; low tannins; tastes like cranberries, pomegranates, red currants, and wet gravel with a long finish. — 9 months ago