Daron Watson

9.3

rich and viscous with an array of citrus fruits ~ just enough acidity ~ paired well with my lump meat crab cake — 5 years ago

Bob McDonald

9.5

Mid to dark ruby in colour with a tawny edge. Lovely perfume with roasted meats, dried flowers, and earthy notes. With time in decanter more barnyard cowyard notes developed, but in no way was this Brett. On the palate ultra savoury but also quite sweet initially. Soft resolved Tannins and ready to drink. Not unlike a top Burgundy with more fire power. After about 6 hours it had developed tarry aromas with coal dust and liquorice. Loved this wine. Usually have our top wine of the week at Sunday lunch. This matched well with Roast Pork. — 6 years ago

Bob McDonald

9.6

Have posted previous tasting notes on this wine and vintage. Owned by Melbourne barrister Greg Melick. A couple of years ago I remember banter between @TheSkip and @Bill Bender about the name. If Bill ever becomes a winemaker he can’t take Pressing Matters as already spoken for. This was a stellar Riesling, one of the best for a while. Mid Lemon in colour with absolute clarity. Lime and Lemon flavours with plenty of acidity. Incredible intensity. A beautiful dry Riesling from the Coal River in Tasmania, cruising at 12 years with more life ahead. Traces of paraffin/kerosene on the nose. — 6 years ago

Kseniya Volosnikova

9.2

A very exciting example of Campania. Tomato pasta, black earth, leather, tobacco and coal. Acidity is medium high, tannins are round, but still fully present — 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

Daron Watson

9.3

Earthy funk quickly evolved into pencil & cigar box followed by cassis & a lovely faint floral perfume ~ still fairly tannic but showing solid underlying array of dark fruits ~ lovely anniversary wine enjoyed w boiled peanut & wild mushroom pate, butterbean hummus, creamy lump blue crab& artichoke dip, followed by slow roasted NC Duck and Heritage Pork Chop — 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

Amanda Yallop

9.0

Some of Tassie's finest fruit, a splash of botrytis with searing acidity — 9 years ago

Max Reichwage

9.0

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

Gabrielle Shaffer

9.6

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

MaJ CappS

9.0

Baked cherry scone of a nose,
Leading into a dense, lush wine with gravel, licorice, blackberry, touches of pine and coal tar. Lovely oak/acid integration.
Merry Christmas Stick!
— 6 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

Peter van den Besselaar

9.3

Vintage 2016 / The 2011 auslese of this wine is the reason I visit the winery. When asked what grape they like better, winegrowers in #franken choose without hesitation for Silvaner. But the #riesling performs masterfully when it is ripe, awesome balance and that ‘touch’ of richness when you know at once: wow, I am drinking a Great Wine! Good balance, nice acidity. — 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

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

Will Thomas

9.1

Extra 0.1 for the company, tastes great with a lump of ice! X — 8 years ago

Scott Hoffman

9.0

Beautiful minerality. The pairing with a full jumbo lump crab cake is one of the best marriages of food and wine I've ever had. — 8 years ago

Peter van den Besselaar

9.2

Vintage 2008 - amazing fine Silvaner lots of minerals pleasurewine — 9 years ago

Christanna Honer

8.9

Slightly spritzy. Could crush gallons of this! Delish (albeit like the Muller Thurgau a bit more) — 10 years ago

Wade Caldwell

9.2

Definitely in the top third of Barbera's I've had. Nice fruit that would have gone well with salametto and parmigiano reggiano. Instead, we were grilling flank steak and chicken and thinking about the ones who left their blood and breath on foreign soil so that we could have the freedoms we enjoy. If that doesn't put a lump in your throat, then you have some reading to do. — 10 years ago

Alex Lallos

Owner No Limit Fine Wines, Private Wine Consultant

9.3

Seriously dark with bursting aromatics of violets, black raspberry, coal and cocoa. Just insanely decadent and perfectly firm. I want to drink one of these each year over the next 15 years. It is so good now but I can only imagine what it will be in the future.
Am I the only one who thinks the Pisoni crew is making even better Syrah than Pinot? Call it croZes hermitage blind with new world richness — 6 years ago

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

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

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

Mark Oldman

9.8

if you or someone you know hates Chardonnay, as I sometimes hear, this little number - 2011 DRC #Montrachet 💥- will effect an instant conversion. It is inconvertibly beautiful and pure, with a lemon-mineral core, joined by shades of tangerine and salted caramel balanced by an invigorating citric minerality, and a golden, silky persistence that stretches out like a cheetah's paw. 🐾 🐅 Even the residue of the empty glass seduces the sniff 👃. This is a more elegant and balanced style, not the creamy honeycomb voluptuousness of 2005 or 2000 DRC Montrachet, which are also sublime. Only 3,178 bottles on Earth. Perfect with Galatorie's jumbo lump crab salad. 🦀 #Burgundy #wine
— 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

Aaron Tan

9.3

Very good. Can't say I've had much Silvaner, so I reckon I would have guessed this as a wooded chard (old oak prolly) if blinded. Excellent interplay of richness (texture, fruit, and oak) and acidity. — 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

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

Mark Cartland

9.0

A hint of petrol on the nose with hyacinth flowers. Dried apricots, and orange cream on the palate. Richer than 2010, but nicely balanced. — 10 years ago