Bob McDonald

9.5

After the recent straight entry level Giant Steps Pinot from 2017 which was fruit driven and quite delicious this is one of their individual paddock wines - Applejack which is made in a different style with whole bunch ferment to the fore. Notes of anise and white pepper to the red fruited nose and palate. Hint of clove. Oak is resolved to my palate. Impressive and showing Steve Flamsteed’s ability as a winemaker. Postscript: Jackson Family Wines from the USA has acquired Giant Steps as of a year ago I believe. I would expect Giant Steps to be more readily available in the US now. — 5 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

Bob McDonald

9.1

Pale to mid crimson and a little cloudy - a characteristic one used to see occasionally in Bass Phillip as they are bottled unfiltered which adds to the flavour intensity. A beautiful perfume of whole bunch notes, sous bois and a touch of toffee. Amazing intensity for Bass Phillip’s 5th ranked Pinot Noir cuvée. Sweet and savoury fruits. Delivers more fruit on the palate than one would expect from the nose. For short term drinking but still delivers the Bass Phillip stamp of quality. — 6 years ago

Bob Dylan

9.4

Love. Different blend but same effect as last year. Thanks Eben! — 6 years ago

Scott Taddeo

9.3

Super impressive Pinot. Handles the 40% new oak with aplomb and the whole bunch influence by no means dominating. Roses and peony flowers lead before dark cherry, plum and boysenberry, with nuances of stem use, slight smoky and touch sweet oak vaneer. Medium bodied, with fine, sappy tannins and superb supporting length. — 7 years ago

Bret Barker

9.1

Birthday wine tasting-not a bad bottle in the bunch! Had this numerous times- very good producer in a solid year- very good — 8 years ago

with Ben, Jason and 1 other

James Forsyth

9.0

Very tasty Bordeaux with a bunch of personality. Blackberries and cherries in abundance. — 9 years ago

Stefan Dolhain

9.1

2016 vintage. One of the best wines to be found under the humble "Bordeaux Supérieur" appellation. Very elegant with bright crisp red fruit and a minty freshness. Impeccable balance and very good length. As always very reliable. Highly recommended. — 5 years ago

Bob McDonald

9.5

Always a treat to try a Bell Hill Pinot Noir. Quite light in colour. Wonderful florals of violet, roses and a stalky whole bunch note - a nose reminiscent of Vosne Romanee. A light to medium weight palate showing more body than the colour would indicate. Strong Sous Bois character with red fruits and great persistence. I have very few wines from Canterbury NZ but on this showing, should have more. This is Bell Hill’s 2nd ranked Cuvée. I have a few bottles of their 1st ranked Cuvée but they need more cellar time before popping the cork, as does this Old Weka Pass 2016. A great Pinot with further potential. — 5 years ago

Bob McDonald

8.9

A peppery note on the nose showing evidence of whole bunch in the ferment. Rich red fruits of cherry and raspberry on the palate showing more new world in the warm 2015 vintage with ripe tannins. Some new sources apparently in this year’s blend including declassified Beaune and Monthelie villages alongside the traditional Santenay villages and Santenay 1er cru Commes. Excellent quality for a Village wine and great QPR. — 6 years ago

Pinotman /// Andreas

8.9

Rhubarb sauer vegetables. Sour red currants. Really sour. Needs to mellow out. Fine tannins. Pretty good but I am not 100% in on this wine. Not drink now for sure. Tart. — 6 years ago

Bob Dylan

9.3

Bonfire. Delicious — 7 years ago

Bob McDonald

9.2

Probably the most twiggy/stalky of Steve Flamsteed’s single vineyard cuvees. Perhaps overdid the whole bunch ferment aspect a little bit here. A good savoury intensity with fluid smooth tannins. Well made as always. From the very good 2015 vintage in the Yarra Valley. — 8 years ago

Kevin Cahoon

9.1

It is such fun to taste moderately priced wines from humble origins that develop with cellar time. Bruised apple, pear, acacia honey and subtle mineral tones frame the nose. Waxy pear, lemon peel and apple dominate the palate. Dynamite acidity and minerality keep the wine in focus. Mineral. Earth and lanolin mingle with citrus fruit on a lively finish. — 9 years ago

Bob McDonald

9.3

Mid Ruby in colour. Red fruits of cherry and strawberry with a bit of whole bunch influence on the nose. The palate showing savoury red fruits but also a little sweetness. Certainly a good future in front of it - I should try the next one in 1 to 2 years time. Tom Carson has probably never made a bad wine in his life and he has a great terroir to work with when he is not in demand for judging at Royal Shows. Tasted another bottle 65 weeks later on 24th July 2022. Quite red cherry on the nose and palate. Sooty notes from whole bunch in the ferment. The perfect balance between sweet and savoury. — 5 years ago

Bob McDonald

9.7

The first of the reds at the Grand Cru Burgundy Dinner Heady aromas of plum and violets with a high percentage of whole bunch, around 85 to 100 percent apparently. - more fruit driven though, before the Sous Bois characters develop with a few more years. Ramon, the importer, said 12 bottles came into Australia and 4 bottles consumed at this dinner. Red fruits on the medium weight spicy palate - 70% new oak. Close to my WOTN. Interestingly Negociants the importer are also the sole importers of DRC into Australia and Ramon said they get much more DRC Echezeaux than Dujac Echezeaux. — 6 years ago

Jeremy Pollard

9.0

Beautifully structured and restrained. Nice balance of savoury whole bunch and concentrated fruit, delicate yet persistent. Still young, with its best yet to come. — 6 years ago

with Sam

Bob McDonald

9.3

One of my favourite Aussie Pinots over the years such that we can usually pick it from its nose - same with Bass Phillip Pinot Noir. The Freycinet has spicy savoury dark cherry bouquet with a touch of caramel oak - the whole bunch influence integrated. Lovely balance on the medium bodied palate finishing with silky tannins. Always in the conversation when discussing Australia’s better Pinots. Made for extended cellaring of 15+ years from vintage. — 7 years ago

Kirsten Christiansen

9.5

Not sure why they’re so angry, this wine is quite charming. Lots of big red jammy fruitiness. — 7 years ago

Scott Rowe

9.3

Tastes familiar, it screams Tassy Pinot.
For the love of whole bunch. — 8 years ago