Bob McDonald

9.2

Notes of Toffee Apple initially - a little reductive to begin with. Pale dirty crimson - transparent in parts - quite Burgundian in colour. A light to medium weight palate but Medium intensity. Like a good Village, verging on Premier Cru. Interesting and tasty but needing about 4 or 5 years more to develop complexity. Jim Chatto is regarded as one of Australia’s best winemakers having been in charge at Mt Pleasant in the Hunter Valley and now running his own show in Tasmania. Had a 2nd bottle 147 weeks later on 9th August 2025 - very pale Ruby in colour. Confectionery red fruit, jubey nose and palate. Sweet and savoury simultaneously. An excellent Tasmanian Pinot Noir. — 3 years ago

Nick Damiano

9.3

Very nice, cherry, strawberry, chocolate, a little bit of tannins and acidity. Great pairing with Tasmanian lamb. — 5 years ago

Bob McDonald

9.0

Saturday lunch at home with friends. All tasters very impressed with this Village Bourgogne from the 2014 vintage which was excellent for whites. Great intensity and tension for a village wine. Good minerality. No time for detailed notes. Went well with fresh Tasmanian oysters. — 6 years ago

Bob McDonald

9.3

After decanting initial notes of honeycomb. A good combination of root vegetable notes and savoury red fruits. Great palate intensity without weight. An excellent example of a 10 year old Tasmanian Pinot. Freycinet is on the East Coast of Tasmania and their Pinot Noir is a regular purchase for me. Capable of ageing for 15 years plus. — 7 years ago

Bob McDonald

9.1

This is just the Pinot Noir but that choice not available from Delectable. Quite dense in colour. Notes of beetroot and rhubarb on nose and palate. Full lush and delicious. A great discovery from the annual Tasmanian Pinot expo at the Pinot Shop in Launceston which we visited a few months ago. Exceptional QPR at $35. Some savoury aspects - suspect a % of whole bunch. Soft and flavoursome from a good vintage. Similar notes to a 2nd bottle 171 weeks later on 2/2/22. Quite a rich Pinot and thoroughly delicious. Luckily I have 4 left. — 7 years ago

Mark Morgan

9.0

Think about it: Tasmanian iced wine. — 8 years ago

Jay Kline

9.0

Popped and poured. The Clover Hill Rosé pours a pale salmon color that’s hardly discernible as rosé at first though, it does seem to deepen a bit with air. White peach, raspberries, pink lady apples, and minerals. The wine is round but attractive and there’s ample acid to provide balance. Paired very well with homemade chicken noodle soup. — 4 years ago

Bob McDonald

9.6

Very dark Crimson particularly for a cool climate Tasmanian Cabernet. Aromas of dark plum, clove, tobacco leaf and oak spice on the nose with a medium to full bodied palate with dusty plum and integrated oak - perfect balance. Seamless with resolved tannin and finishing with persistent length. Matured in 100% French oak Barriques. After a couple of hours in the decanter a lovely left bank perfume of rose bush and brambles. A wonderful Cabernet (90%) by any measure and a fitting tribute to Peter Althaus, the founder, who passed away unexpectedly in early January aged 79 in his native Switzerland. I like many others said that Tasmania was too cool to ripen Cabernet Sauvignon but Peter Althaus proved us all wrong. Vale Peter. — 5 years ago

Matt Forester

9.1

Tasmanian bubbles. Grapefruit, sour cherry, strawberry. Nice & Tart. Really good. — 6 years ago

Mark Powell

9.3

Wonderful Tasmanian Pinot Noir. Light gorgeous colour, wonderful fruit on the nose (strawberries, cherries, blackberry, black currant) with a wonderful sweet and spicy medium bodied taste - very silky tannins. Extraordinary value — 7 years ago

Orlaith Costello

9.9

Beautifully smooth, spice and pepper on the nose, full of cherries and berries! — 7 years ago

Alex Tso

9.2

New Years bubbly — 8 years ago

Bob McDonald

9.3

Deep rich Crimson. Touch of vanilla after decanting which blew off. Notes of Pipe Tobacco Baking spices and mineral. Was worried about the 2014 vintage which was poor in many parts of Italy but the process of Passito and the added concentration turned this into a wonderful wine. Perfect with Linguini Reggiano and fresh Tasmanian fine Truffle slices in the finest Olive Oil Bellissimo!! — 8 years ago

Douglas Braun

8.9

Really interesting Tasmanian Riesling dried apricot, honey, burnt orange zest, barely enough acid to hang on to the R.S. — 5 years ago

Rufus King

9.0

Devilishly refined Tasmanian bubbly, with notes of citrus and green apple, at the City Winery, Boston — 6 years ago

Dave Olson

9.1

Very nice Tasmanian Pinot noir. Who would have thought? Nice body, well balanced — 6 years ago

Bob McDonald

9.1

Very pale lemon in colour. Tasted after the Premier Cru Hubert Lamy and similar in many ways - the texture, the acid, the citrus the subdued oak influence, but not as much minerality or salinity. Made by Sue Bell at her Bellwether winery in Coonawarra from Chardonnay grapes from the Tamar River in Tasmania. A good wine in the leaner style - showing the quality of Tasmanian Chardonnay. Consistent notes 88 weeks later on 9th December 2020. Chablisesque. Grapefruit notes. Still bracing acidity. — 7 years ago

Christian Gray

9.1

Compelling. First Tasmanian wine I’ve ever had. Super fresh fruit. Would love some tuna steak with this. — 7 years ago

Matt Duncan

9.3

Wow—quite rich and lucious. Not sure I would have guessed SB. Tasmanian chard guess?! — 8 years ago

with Ariel

Bob McDonald

9.2

One of life's great Food/Wine matches is a Tasmanian Grass fed Rib Fillet matched with an aged top quality Margaret River Cabernet Sauvignon. Very herbaceous. If you like a bit more Blackberry fruit in your Cabernets one should have drunk this about 8 years ago. This is savoury and showing its 14 years of age. Very classy but needs more fruit for more points. — 9 years ago