Devin Bray

9.4

All fruit at Yarra Yering is hand-picked into 10kg picking buckets in the cool of the morning, and delivered direct to the winery. The fruit is sorted, then either destemmed or crushed into the traditional Yarra Yering “tea chest” 0.5-tonne open-fermenters. Depending on the variety, stalks may be added back during the fermentation stage in baskets for easy removal when there is just enough stalk tannin present.

Occasionally there will be some 100% whole bunch fermenters for use as a blending component. The stainless steel lined wooden tea chest fermenters were designed to hold just the right amount of fruit to fit into the basket press. During fermentation they are hand plunged for gentle tannin extraction, initiated naturally or sometimes with a specific cultured yeast strain.

Once fermentation is complete they will be basket pressed, preferred for its gentle separation of wine from the grape skins and seeds before being transferred via gravity to barrel.

Completes malolactic fermentation in French oak barrels.
Pleasingly unusual in its initial presentation, redolent of roasted carrots and turmeric, Indian spiced cauliflower. Resolves into a more familiar kalamata olive and ripe red fruit character, with some notes that push the profile towards a bigger, almost chocolatey, vanilla-laced Australian character with a velvety smooth, Syrah-like mouthfeel. The sweet glazed root vegetable flavors remain, quite welcome and delicious. — 5 years ago

Justin C. Thompson

9.2

I had this opened next to a 2007 Opus One. It spent an hour in the decanter. I actually preferred over the opus one. It has a deeper color and provided notes of blackberry, vanilla and pepper. Gravity fed winery, very cool. — 6 years ago

Maja Greig

9.0

Both of us enjoyed. Not heavy but more body than typical PN — 7 years ago

Marshall Todd Herron DPM

10

Mount Peak Winery on top of Mayacamas mountain range where the soil is bright red and rich in Iron, is one of my new favorite wineries in the world. This place was dormant and untouched as a vineyard from 1886 to 1920, when prohabition began. It was called Monte Rosso Vineyard. Today, they still have the same vines and fig trees that have stood the test of the elements and time. They produce three of my new favorite wines: rattlesnake zin, sentinel cab, and gravity - a beautiful blend of petite sirah, cabernet sauvignon, and zinfandel. This is the 2014 Sentinel Cabernet sauvignon! It is worth every bit of the 60 dollars it costs. The nose is the perfect cab - blackberry cobbler just pulled from the oven. The palate is blackberry and dark currants with cedar and oak. There is a buttery hint to it followed by a tingle on the edges of your lips!!!!! The finish is dry leaving you thirsty for more! This is an awesome wine so typical of California cab. What I love the most in a wine can be found here! I highly recommend this to anyone who loves California Cabernet Sauvignon!!!!!!!!!!!!!!!!!!!!
This is better than the last bottle I had! — 8 years ago

Bob McDonald

9.4

Craiglee have been making wine on this site since the 1860s In a 3 Level bluestone gravity fed winery - about a half hours drive north of Tullamarine - Melbourne International Airport. Aromas of Liquorice and Spice. Medium minus palate weight - very different to Barossa or McLaren Vale Shiraz. Medium To light weight tannins. Great length despite the lack of palate weight - like a Pinot lovers Shiraz. Years ago I used to buy this cool climate Victorian Shiraz because of the white and black pepper, but no sign of that in this one - is Pat Carmody picking a little riper? Worth a visit for any visiting overseas Wine Lover so close to Tullamarine. — 8 years ago

Jordan Wardlaw

9.2

The Givry 1er Cru is among the very greatest values in all of Burgundy. The 2015 release is exceptionally elegant and inviting, showcasing the character of the vintage quite well with its open aromatics and full extraction. It's also a very elegant wine with a savory earth component, showing some young tannins but noticeably softer after a couple of hours. Textbook example of whole cluster aromatics and structure, for those on the hunt for such wines. The Du Gardin family has owned this monopole for several generations, now adhering to biodynamic farming practices and gentle, gravity-flow winemaking with minimal intervention. The results speak for themselves- this is a very transparent and highly expressive wine. — 8 years ago

Chris B.

9.0

Really nice - honeysuckle, apricot, maybe even some lemon peel? The oak is definitely there at the end but it’s not overbearing at all. Paired it with stuffing, Brussels sprouts and sweet potatoes but would also be great with grilled fish. — 6 years ago

Andrew Olsen

9.0

Packs a punch. Great stout from a great brewery! — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

The fruits are brighter than the Chardonnay. Pineapple, white peach, green melons, ripe, cantaloupe, lime, lemon curd, touch of canned pears, grassy notes, yellow & spring flowers with lilies.

The body is lean, fresh and lively. After the leaner, bright fruits subside, grippy minerals take hold overlaid by white spice and powdery chalkiness. Pineapple, white peach, green melons, ripe, cantaloupe, lime, lemon curd, touch of canned pears, grassy notes, yellow & spring flowers with lilies. The acidity perfect. The finish is delicious, easy to drink with nice balance.

Photos of; the Estate vines of DeMorgenzon, suspended stainless tanks which, allows them to work the wine by gravity, barrel room and Cellar Door grounds.
— 7 years ago

Mike Hartz

9.2

Delicious, blend of the kitchen sink, but full bodied and full of flavor, delicious — 8 years ago

Linden McGreevy

9.0

Light prickly cranberries with soft tannins. No manual pressing, only gravity utilized. — 8 years ago

with Elena

Alishia Odom

9.0

Alishia had this 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.8

Seven Stones was the wine of this market visit to Napa. For me, it is the very definition of why I drink wine. Great fruit that is not overworked and is the Webster’s Dictionary of elegance, even at this young age.

On the nose; beautiful dark & medium red cassis. Ruby in style with amazing florals. Blackberries, dark cherries, raspberries & blue fruit mix. The red florals are so engaging, They possessed me for quite sometime before getting to tasting the wine. Soft baking spices with understated vanilla.

The body was medium full. Tannins unbelievably soft, silky and elegant for such a young wine. The fruits picked at the perfect ripeness. Such elegance! Creamy and ruby fruits of; cherries, dark cherries, creamy raspberries and wafting blue fruits. Soft spices, dry crushed rock powder, delicate volcanic minerals, touch herbaceous, whiff of black olive, dry soils, beautiful red roses and violets. The structure firm yet delicate as was the tension. The length and balance in perfect harmony. The long, polished finish simply amazing. Especially, in a wine this young.

Photos of; the property with the seven stones from Yosemite that are held together by gravity and weight 100,000 pounds, and two other artworks from the owners amazing art collection and the view from their terrace. — 8 years ago

Eric

9.5

“The Cure” takeout cocktail from Gravity Tavern in Mill Valley. El Silencio, apricot, apple brandy, chamomile lavender tea, and lime oil. — 6 years ago

bethany k

9.4

Delicious though we may have overaged it a bit. — 6 years ago

Seth Pelletier

9.3

The 1998 Clarendon Hills Grenache presents on the nose with the gravity of a notable moment in history. It’s a vintage you would rather experience on the nose for hours. Bramble and blackberries are prominent on the nose.

This vintage isn’t past it’s prime but it’s best to drink soon. I sense this wine will begin to decline over the next several years.

At first this vintage offers a fantastic array of plum notes and leather bound novels on the palate. Well-structured tannins target the gums and complement the dark fruits. The experience on the back palate is temporal but magnificent with gravel and soil characterizing the texture — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

The nose reveals, dark currants, ripe, slightly liqueur; blackberries, black plum, dark cherries, black raspberries, charred strawberries, hints of cooked rhubarb and raspberries. Mixed berry licorice/cola, anise, vanilla, cinnamon, nutmeg, touch clove, steeped fruit tea, herbaceous notes, leather, tobacco, charcoal, wood shavings, limestone minerals, dry stones, a little forest floor, dark fresh florals, lavender & violets.

The body is round, lush with some dusty tannins on the long set. It’s really beautiful right now but, there is still better things ahead over the next 5-8 years before it peaks. It’s silky & satiny. The structure, length, tension and balance are really starting to hit its stride. Dark currants, ripe, slightly liqueur; blackberries, black plum, dark cherries, black raspberries, plum, charred strawberries, hints of cooked rhubarb and raspberries. Mixed berry licorice/cola, anise, vanilla, cinnamon, nutmeg, touch clove, mocha powder, medium dark spice, steeped fruit tea, herbaceous notes, mint, expresso roast, leather, cedar, limestone minerals, dry stones, crushed dry rock & clay, a little forest floor, dark fresh florals, lavender & violets. The acidity is round & beautiful...really shows the greatness of the vintage. The finish is; lush, rich, ripe, elegant, well balanced, polished and quite persistent.

Photos of, Chateau La Fleur de Bouard, the tops of the stainless steel tanks that flow by gravity into the tanks that hang from the other side of the floor/ceiling and their Merlot vines.

I think this was under $35 when I bought it in futures.

Producer history & notes...Chateau La Fleur de Bouard was started by Hubert de Bouard, the owner of Chateau Angelus and Chateau Bellevue in St. Emilion. Hubert de Bouard purchased the vineyard from in 1998. This is a relatively new wine, as the first year for the wine was produced with the 2000 vintage.

Chateau La Fleur de Bouard is produced from a specific a two hectare parcel of old vines that are around 45 years of age, situated on the Lalande de Pomerol Plateau. The vineyard for Chateau La Fleur de Bouard Le Plus is planted to 100% old vine Merlot.

In 2011, La Fleur de Bouard completed a multi-year, top to bottom reconstruction of their entire wine making making facilities and the chateau, making this one of the most modern estates in the Right Bank. The most striking new feature is their hanging, reverse, conical, stainless steel vats as shown in my photos.

The production of La Fleur de Bouard sees a five day cold soak at 10 degrees Celsius and a four-week maceration in “OVNI” stainless steel tanks. The wine is vinified in a combination of stainless steel vats and short, squat shaped oak barrels. The wine receives regular pigeages.

Malolactic fermentation takes place in 100% new, French oak barrels from four different coopers, Taransaud (40%), Demptos (40%), Darnajou (15%) and Vicard (5%). Aging sur lies takes place in 100% new, French oak barrels for an estimated 33 months prior to bottling. The wine requires collaring time for the oak to fully integrate into the wine, and for the secondary notes to develop. — 7 years ago

Jason and Jennie

9.1

Nice but I prefer the gravity from mount peak. Majority of fruit from monte rosso. Bigger and jammier than the silky,elegant, semi-restrained seghesio version last night, but this isn't as oaky or ripe as the boisterous louis martini version. Stellar price for a monte rosso zin. Nice project by gallo. Wonder if they will make a new project from stagecoach vineyard.

P.s. That label is legit. Texture and detail is awesome. — 8 years ago

Jochen Hartmann

9.1

One of the better — 9 years ago

Jim Weaver

8.9

Nice white blend bought after tasting at winery. Had with grilled lime citrus tenderloin and summer rice salad. Also love the bottle color — 9 years ago