Michael Chelus

9.3

Black cherry, raspberry preserves, vanilla, eucalyptus, cassis, blackberry and oak. Full-bodied and quite tannic. — 3 years ago

Bob McDonald

9.1

Nose of blackberry and mulberry together with Margaret River herbaceousness. Charred oak notes as an accompaniment not dominating. Medium weight palate with a degree of elegance. Touch of astringency. Could have done with more mid palate fruit. Drink remaining 3 bottles in next few years. Definitely the most palatial cellar door and grounds in Margaret River and a must visit in a trip to the region. No expense spared. — 4 years ago

David T

Independent Sommelier/Wine Educator

9.3

The red fruits shine. They are bright, fresh with nice florals. Blackberries, dark cherries, black plum, black raspberries, blueberries and poached strawberries. Dark chocolate, mocha, caramel, vanilla, clove, cinnamon, tobacco with ash, dark rich soils, berry cola, steeped fruit tea, red fruit liqueur notes with fresh & withering dark & red florals.

The body is full with powdery, dusty, meaty, tarry and sticky tannins. The fruits are ripe, delicious and easy to drink now but, will benefit from 6-8 more years in bottle. Blackberries, dark cherries, black plum, black raspberries, blueberries and poached strawberries. Dark chocolate, mocha, caramel, vanilla, clove, cinnamon, dark spice with a little heat, tobacco with ash, dark rich soils, berry cola, steeped fruit tea, red fruit liqueur notes with fresh & withering dark & red florals. The acidity is round and beautiful. The long finish is ripe, juicy, well balanced, delicious and persist nicely.

Photos of; Rustenberg’s hillside vines, our tasting lounge, fermentation cellar with hanging stainless tanks so they can work the process with gravity, and Rustenberg’s Cellar Door and grounds. — 5 years ago

Maria Pecora-Kolniak

9.7

Delicious spiced wine. — 5 years ago

David T

Independent Sommelier/Wine Educator

9.6

This wine is made by Dan Standish who started his career by traveling all over the world learning the skill of winemaking. He returned to Australia to make wine at Torbreck. After making Torbreck, he starting his own project. This wine is produced from a vineyard with 100 year old vines with a yield of only a 1/2 ton on fruit per acre. In comparison to quality Napa producers, their yields are 2-3 tons per acre. Dan is absolutely one of the very best producers in Barossa.

On the nose, mulberries, olallieberries, blueberries, blackberries, black raspberries, black plum, plum, blackberries, black cherries, dark berry cola, vanilla, dark spice, black pepper, dry crushed rocks, limestone minerals, soft leather, saddle-wood, coffee grounds, black licorice, dark, rich soil, lavender and violets.

The body is full, rich, ruby, lush and very inky. The texture is elegantly sexy. The 06 is still youthful & fresh. It still needs more time but, it’s delicious tonight. The length, tension, structure and balance are just coming into it own. mulberries, Olallieberries, Boysenberries, blueberries, blackberries, black raspberries, black plum, plum, raisins, blackberries, black cherries, dark berry cola, vanilla, dark spice, black pepper, dry crushed rocks, limestone minerals, soft leather, saddle-wood, coffee grounds, black licorice, dark, rich soil, purple flowers, lavender and violets. The acidity is round and beautiful. The finish is long, thick, ruby, lush, elegant, well balanced with deep heat penetrating dark spices that rise off the palate and lasts several minutes. The 06 is still 5 years from it peak.

Photos of; The Standish Cellar Door, Owner/Winemaker Dan Standish, beautiful Barossa Vineyards and the old tasting room — 6 years ago

Colin Cahoon

9.4

Lovely mulled fruit nose. On the palate plumb, cola, tobacco, cocoa and dark fruit blend beautifully. It finishes with medium tannins and moderate acid. This is a well balanced, mellow red table wine. — 6 years ago

Bob McDonald

9.2

Some funky smoky sulphidic nutty notes on the nose. The palate is in the leaner style - more savoury and mineral than fruit driven. A modern Australian Chardonnay showing earlier picking giving a more delicate light to medium weight palate with citric acid and good persistence. Will be visiting the Cellar Door in the Adelaide Hills at the end of the month and hopefully catch up with Delectable friend @Scott Rowe — 3 years ago

Angela Lambert

9.2

Punchy flavour for a lighter red — 4 years ago

Gregory Fulchiero

9.3

Super rich and delicious example of tokubetsu sake, loaded with gluey umami mouthfeel and waves of cucumber and melon — 5 years ago

Brad Day

9.1

Sweet, crisp — 5 years ago

Eric

9.2

Delightful sip of Cali. Not overly extracted or too syrupy. Dark ruby color, subdued on the nose and an atypical old world, almost Bordeaux finish. — 5 years ago

with Lisa

Curtis Osborn

8.9

Curtis had this 6 years ago

Jacqueline Solie

9.2

Sweet and still drinkable red for people who like dry. Not overpowering at all. — 6 years ago

Russell Perry

8.9

Strawberries and a bit of earthiness. Purchased at the cellar door in 2019. — 3 years ago

with Danielle

Peter Emerson

9.1

High tannins. 30% cab 30% merlot and others. I don’t think I appreciated the merlot concentration. Nose was very vanilla (new barrels) not overly complex — 4 years ago

Laura Allen

9.2

Long week. I’ve been saving this bottle and tonight is the night! Red blends are my favorite and this one does not disappoint. — 5 years ago

Sarah

9.9

This is the definition of a big bold red! Fantastic flavor profile, very earthy, spicy. Absolutely love this! Got this from our wine club at Red Door — 5 years ago

Charles Duncan

9.0

With Yannick and KiKA; $21 from producer. 53% Malbec; 30% Merlot; 17% Petit Verdot — 6 years ago

Christy

9.1

Delicious semi sweet red... — 6 years ago

Isaac Pirolo

9.5

90° at 7pm calls for more Marlborough Sauvignon Blanc.
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Cloudy Bay was founded in 1985 by David Hohnen of Margaret River’s Cape Mentelle along with its first winemaker, Kevin Judd, who would go on to spend 25 years there before creating his own label, Greywacke. Judd is widely considered as the pioneer responsible for elevating New Zealand wine to its current status. Judd also happens to be one of the best wine photographers in the world (I highly recommend his ‘The Landscape of New Zealand Wine’).
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According to Master of Wine Bob Campbell “the genesis for Greywacke Wild Sauvignon was Cloudy Bay Te Koko; a funky, barrel-fermented sauvignon blanc that bent all the rules when it was made in 1992 and initially sold only through the cellar door. Greywacke Wild Sauvignon is a blend from 10 different Marlborough vineyards which are machine-harvested at night. After pressing the juice is settled before being pumped into mostly old barrels and fermented using indigenous yeasts (about 15-20 different strains). The wine undergoes a partial malolactic fermentation and lees stirring.”
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Incredible aromatics... an almost vibrant herbaceousness... red bell pepper, grapefruit zest, tangerine, apricot, and cucumber, with a silky smooth mouthfeel unlike most Sauvignon Blancs. Extraordinary. — 6 years ago