Steven Beishuizen

9.1

Really, an earthy nose here... Cherry, yes... But in a way that I'd characterize as savory black forest cake if it was made of compost instead of sweet chocolate... On the palate, the dominant note I think would be graphite, but with the fuzzy tannins in there, it's not in a precise sense... A dull pencil in need of sharpening? At this point I'd probably need to also describe some green here... Green pepper? Tomato plant? Going back to the nose, I get the aroma now too... Gardening... This wine isn't lightweight... A sausage dish is I think where I'd go as far as pairing as there's some acidity here that could be useful for taming fat. We had this one paired with a flank steak, but really I might go to a fattier cowboy steak next time. The longer I enjoy this wine, the longer the finish seems to get... These tannins are a heck of a drug... With every sip, I actually want to savor more and more... A viscious cycle... — 6 days ago

with Anita

Chase visser

9.2

Dirt cheap and good. — 15 days ago

Nthipi Mthethwa

9.0

2020 vintage absolutely delish. Big and bold and very reasonably priced. — a month ago

Sipping Fine Wine

9.2

Deep Ruby color with aromas of dark black fruits, smoky herb and woody pepper spice. On the palate flavors of blackberry and plum with cacao, burnt tobacco, vanilla and black pepper. Firm tannins, medium+ finish with fruit and spicy smoky oak ending. Will age a bit, 750 cases imported. — 21 days ago

Tobin Spratte

9.6

The QPR of these Aussie chards has been off the charts lately, even in their youth. This killer follows up some outstanding wines from last year, with notes of grapefruit, dried mango, lemongrass, fresh cream, and vanilla. Amazing mouth feel with a long finish that keeps begging me to identify new flavors and smells. — 5 days ago

Andrew McIntyre

9.2

Dark cherries and vanilla. Crowd pleaser and a pleasant drink. Went well with Springbock — a month ago

Ana Bumgardner

9.0

At Jiko - halibut for dinner. — a month ago

Ed Chin

9.3

The oak seems more pronounced than the last I’ve tried one. Still one of the best chards from Australia that I’ve had. — 5 days ago

Brian Reedy

9.5

Absolutely delicious — 5 days ago

with Sarah

Bob McDonald

9.6

So much cassis, black currant and rich sweetness. Very atypical for a Margaret River Cabernet - this is more Barossa or McLaren Vale. Less herbaceous than is usual for Margaret River in this warm vintage. A rich medium to full bodied palate with excellent concentration and smooth persistent tannins. My 2nd of 6 and a vintage that will last well beyond 2025 as one well known expert predicted. Should have the next bottle in 2 to 3 years time. 91% Cabernet Sauvignon; 4% Petit Verdot; 4% Cabernet Franc; 1% Merlot. — a month ago