Ryan Vento

9.1

A delightful selection 👌🏻 Sad it’s my last bottle but thankful it can easily (and enjoyably) be acquired by taking a stroll out to the TX Hill Country to visit Alexander Vineyards’ tasting room. Chalky, Granny Smith apples, nice tartness, good body. — 6 years ago

with Krystal

Tree Kilpatrick

9.0

Gun smoke, flint and wet rocks with the citrus stuff on the nose. Lovely golden hue. Flavor is a bit funky with rainwater, Granny Smith apples and aspen tree bark. Very dry and pretty tart. Lean, mean mineral machine. Paired with mussels like a dream made in NZ heaven. — 7 years ago

LM Segal

9.6

The nose is the only thing restrained about this excellent SHL. Shades of graphite, light red berry. After an hour decant, a seamless, velvety liquorice and blue-black fruited palate, perfectly extracted. Several at the table were guessing high-end Napa. A brilliant, sexy and voluptuous wine that’s just coming out of its shell. Destined for cellar greatness. Kudos to Eric and the team at Michael’s on the Hill, Stowe, VT. This feels like the great fooderies of Napa 20 years ago - brilliant, friendly and unpretentious. — 7 years ago

Scott Brixen

9.5

So different and so good. 12 yo South Australian Riesling. Golden yellow but no old Riesling honey...more like kerosene and pear. It just doesn't finish. Thanks to Wine House Melbourne for the great recommendation ("something like Grosset Polish Hill but that I can't find outside Oz.") — 9 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

Nice clean and dry Sauvignon Blanc. — 9 years ago

Tunc Akin

9.1

Love Chalk Hill!! Even tho I don't think this was quite good enough to meet their standards.. however if you love Granny Smith apples this is your wine. — 9 years ago

Millie Osti

10

@Lucy Hill Smith look what we found in St Tropez! Lots of love to you my Bella xxxx — 9 years ago

Marc Stubblefield

Wine Sales at Vino Carta and Kogod Wine Merchant

9.0

No lack of acidity, super reduced upon opening, with a large dollop of petrol. The reduction eased off, the petrol didn't. Pretty big and citrus driven, for my palate it needs time to develop more complexity. — 10 years ago

Bob McDonald

9.2

Quite pale Lemon considering its age. Funky solids musty aromas. Medium bodied medium acid with grapefruit notes on palate and reasonable length. A good Chardonnay from this premium Adelaide Hills producer. From cousins Shaw and Smith - Michael Hill-Smith was Australia’s first Master of Wine. Have spread their wings to Tasmania with the premium Tolpuddle. — 6 years ago

Bob McDonald

9.2

Jeffrey Grosset is regarded by many as making Australia’s best Riesling. If not certainly in the top 3. This is his drink now off dry cuvée - different to his 2 top cuvees Springvale and Polish Hill which are built to last for decades. This has aromas and palate of peach and grapefruit with a little residual sweetness and minerality. An excellent accompaniment to Asian food - in this case Thai. — 7 years ago

David Gillespie

9.0

Delicious, slightly cooler climate Syrah thanks to it being from Spring Mountain. Charles Smith from Smith Madrone told us to stop in as we drove back down the hill - the time was richly rewarded. Those who like something a little subtler in the glass will be rewarded. — 8 years ago

Nils Johnson

9.0

Lean, tart and tasty. A lot of Granny Smith, kiwi and lime on the palate. A short but lively finish. A GREAT accompaniment to the oreganato chicken here. 😋 — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

On the the nose, grilled meats, soy, mint, menthol, black currants, dry blackberries, blue fruits, black plum, dark spice and decayed dark florals. The mouthfeel is full, rich, ripe that starts juicy and slowly dries across the palate. Fruits are the much like the nose. There's a good presence of tarriness, deep-dark Asian-Indian spices, dry stems, leather, pepper, wood shavings, menthol, mint & herbaceousness. Then, the fruits start to differentiate themselves on the longer plate set; blackberries, dark cherries, black plum, black raspberries, blueberries, mocha powder, caramel, crushed dry rocks, graphite, soy, grilled meats, dry decayed floral bouquet, violets & black cherry cola. The earth still outshines the fruits. The structure is still big. The elegant stingy finish swirls of everything above quite simultaneously on a long rich high acid finish. Still needs 5+ years. Photos of the the heart stone, vines of the "Heart Stone Vinyard" and those beautiful Paso Syrah grapes at harvest. The Heart Stone Vineyard is in the Paso Robles Adelaide AVA with a 30 acre oak forest on a hill and 8 acres planted to Rhone varietals. It was planted by John and Mary Swanson in 2000. They hired Justin Smith (Winemaker/Owner Saxum Winery) to select the property and plant the vineyard. He agreed on the condition he could take all the grapes. 2003 was the first vintage of Saxum Heart Stone. The high density blocks are planted on gentle South slopes of limestone and shale. It has 8 different clones of Syrah, 5 of Grenache and 2 Mourvedre. — 9 years ago

Justin Brilman

9.2

Very enjoyable. Granny Smith apple on top of a tropical but not overly sweet palate. Need another year or 2 and will score 2-3 points higher. — 9 years ago

Brendan Baker

9.2

A bit over the hill, but still quite enjoyable. Ginger, nutty, Granny Smith apples — 10 years ago

Some Dude

9.0

Crisp and bright; super lively acidity and Granny Smith tang. Really clean and food friendly. — 6 years ago

Bob McDonald

9.0

At the Annual Yalumba tasting at the Downs Club. A quick note - minty for a Shiraz Fairly Oaky with Oak Tannins showing through and Espresso on the nose. A good wine with great potential but for value I prefer the Paradox at about a third of the price. Have bought Octavius since inception when as Wine Committee Chairman the Downs Club hosted Yalumba CEO Robert Hill-Smith (still the boss) for the launch of the inaugural Octavius which strangely was a Cabernet to begin with (1987) and a Shiraz ever since. Still have my last 2002 in the cellar at home. — 7 years ago

Timmo Rol

9.1

Quakers Hill curry night - Nectarines and pears, floral nose and decent amount of minerals. Excellent wine. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

3000th post. 🎉 On the nose; sweet, lush; black cassis, liqueur notes, sweet tarry notes, rich, lush; blackberries, dark cherries, black plum, plum, caramel, mocha, caramel, baking spices, warm, moist, rich, dark soils and fresh dark florals. The body is M and the tannins are round and soft. She is a beauty. Ripe, rich; blackberries, black plum, plum, dark cherries, black raspberries & poached strawberries. liqueur notes, sweet tarry notes, dark chocolate, mocha, caramel, baking spices, menthol, warm, moist dark earth, soft leather, dry rock powder, sweet black tea, fresh violets, dark, red florals, perfect round acidity and a rich, round, elegant fruit driven finish that last and lasts. Photos of; Clos E'Lgise and estate vines, signage, Helen Garcin-Leveque and her husband Patrice Leveque and their barrel cellar. Producer history and notes...Clos L’Eglise is one of the older chateaux in Pomerol dating back to the 18th century. The same time the farmhouse that is still in use was constructed. At the time, Chateau Clos L’Eglise was a larger estate. It once had been apart of the Gombaude Guillot. Eventually the estate was split in half. On one side of the street, you had Chateau Clos l’Eglise; which was owned by the Rouchut family. Across the street sat Chateau Clos l’Eglise-Clinet, which was owned by the Mauleon family. After awhile, Clos l’Eglise Clinet eventually changed its name to Chateau l’Eglise Clinet which also simultaneously gave birth to what we know today as Clos L’Eglise. While the wines are now produced by Helene Garcin that was not always the case with Clos L’Eglise. At one point, the estate produced wines under a leasing arrangement held by the Rouchut family. The modern era of Clos L’Eglise began in 1975, when the property facilities were all redesigned and modernized by the Moreau family. The Moreau’s also owned Chateau Plince. The old, non temperature controlled wood tanks were replaced by stainless steel. The vineyards were also expanded. Instead of buying more vines, the owners simply planted land that was being used as a pasture. Imagine now, Pomerol land being used to feed cattle. In the past, the property was planted with a much larger percentage of Cabernet Sauvignon, near 20%. All the Cabernet Sauvignon vines were eventually ripped out and replaced by Merlot. The next step of it's evolution took place in 1997 when the Right Bank estate was sold to Sylvaine Garcin Cathiard by the Moreau family. If the Cathiard name sounds family, she is the sister of Daniel Cathiard, the owner of Chateau Smith Haut Lafitte. The sale set a new benchmark price for Pomerol when it sold for 12 million Euros! Today that price would be laughable! Prior to 2000, that was considered a huge price for Pomerol. Further investment was needed to replace the aging concrete vats and again modernize the facilities. In fact, the first vintage of Clos L’Eglise made by Helene Garcin was produced at Haut Bergey in Pessac Leognan. Helene Garcin also manages two estates in St. Emilion, Chateau Barde Haut, Chateau Poesia (Mendoza, Argentina) and Branon, which is situated in Pessac Leognan. Helene Garcin was put in charge of the property. She hired Michel Rolland as a consultant and a complete renovation of the facilities took place. Michel Rolland was eventually replaced by Alain Raynaud. Starting with the 2015 vintage, Thomas Duclos recently replaced Alain as the consultant. Their property is nearly 6 hectares. L’Eglise soils are rich clay, gravel and iron. It's located on a sloping hill near Chateau Clinet, Chateau L’Eglise Clinet and Chateau Trotanoy. Clos L’Eglise is planted to 80% Merlot and 20% Cabernet Franc. On average, the vines are 35 years of age. There is one old parcel of Cabernet Franc that was planted in the 1940’s. Vinification of Clos L’Eglise takes place in 55 hectoliter, insulated, stainless steel tanks. The new steel tanks replaced the oak vats in 2012. Malolactic fermentation takes place in barrel. Clos L’Eglise is aged in 100% new French oak for between 16 and 18 months. The property also has a second wine, Esprit de L’Eglise. On average, about 1,200 cases of Clos L’Eglise are produced every year. — 8 years ago

Bob McDonald

9.5

This is the 2015 Symphony Hill Fiano which was crowned Grand Champion of the RASQ WINE SHOW and Mediterranean Challenge. Strongly varietal. Notes of Granny Smith apples and more aromatic pear nuances than the other Fiano entries. Fresh and zesty. A deserving champion. — 10 years ago