Bob McDonald

8.9

Bob had this 9 hours ago

with Alexandre and Jamie

Bob McDonald

9.1

Quite dense crimson in colour with a tawny rim. Balsamic notes with cherry and a leathery note. Unusual production technique for Barolo using French Barriques for oak maturation. An excellent red but not particularly Barolo, although the oak has largely integrated after 15 years. One of the 1001 Wines. I have Delectable notes of this Cuvée from the 2008 vintage. — 4 days ago

Bob McDonald

9.9

The nose shows a touch of Animale and SO2 after decanting which eventually blew off. Sweet and smooth (raspberry notes) on the medium + bodied palate it is totally in balance. Tarry notes showing its 60% Mourvèdre (20% Grenache, 10% Syrah, 10% Counoise). The palate builds and builds with air and is amazing. I first tasted this wine at a structured personal tasting at the Chateau with my wife and the family around 12 years ago. The balance and palate intensity is incredible - it needed the 18 years of age. I have never tasted a Mourvèdre based wine (60%) to be as smooth and silky as this. Jancis score was 19/20. One of the 1001 wines and probably one of the best wines we have drunk this year. 99 points. — 10 days ago

Bob McDonald

9.2

See several previous Delectable notes for this wine. This is my last bottle. A lovely mature Riesling developing Kerosene and toasty honey notes. The Canberra district is an ideal district for quality Riesling with neighbours Helm, also a reliable excellent producer. This wine won best Canberra Riesling, Best Riesling, Best White, and Champion Wine of the Show at the Canberra Regional Wine Show. A full house of Trophies! — 13 days ago

Bob McDonald

9.4

The colour is a surprisingly a youthful deep Ruby with purple tinges considering its 17 years of age. Dusty plum and herbal aromas. Ultra savoury on the medium bodied palate. An excellent example of perhaps the best terroir for Mourvèdre - Provence. Jancis’s drinking window was 2010 to 2020 which proves yet again how drinking windows are an inexact science considering that this wine was still kicking goals in 2025. — 2 days ago

Bob McDonald

9.4

Mid straw yellow in colour. After 10 years still no sign of TDN. Aromas of lime and talc. Ken Helm of Helm wines in the Canberra district would say these are well handled Riesling grapes from a cool growing season where no petro chemical notes have developed. He believes kero/petrol aromas are a wine fault and caused by sunburnt grapes. On the palate lime flavours, a touch of honey and finishes with a slight saline note. Fresh and crisp even in its old age. Proves again that the Clare Valley is perfect for Riesling. Delectable: Taylor’s is the producer. — 10 days ago

Bob McDonald

9.0

Dirty mid Ruby in colour - tawny highlights On the nose red fruits (strawberries) with a touch of barnyard. A light to medium weight palate showing red fruits and sweet spice, but essentially a simple uncomplicated wine despite the fact that it cost $180 AUD. This is where good new World Pinots supercede Burgundies like this. The next night a better showing but no great complexity. — 11 days ago

Bob McDonald

9.5

A perfect balance between oak and fruit (blackberry) from this Barossa Shiraz. Great winemaking from John Duval who has quite the CV. John was Chief Winemaker at Penfolds from 1986 until 2002 being only the 3rd custodian of Penfolds Grange after Max Schubert (creator of Grange) and Don Ditter. In 2020 this wine received Shiraz of the Year and 99 points from the James Halliday Wine Companion. The product of old vines in the Barossa. Luscious but in balance and overall - delicious. — 3 days ago

Bob McDonald

9.5

An amazing high level Margaret River Chardonnay drinking at its peak. Smoky herbal aromas with ripe grapefruit. A medium + bodied palate of profound intensity. Still mainly citrus and ripe grapefruit notes on the palate with mineral. Great right now but would go on at this level for a year or two. My last bottle of the 2015. — 5 days ago

Bob McDonald

9.5

Top flight Tasmanian Chardonnay from Tolpuddle in the Coal River made and owned by Shaw and Smith. A logistical challenge shipping the grapes from Tasmania to the Adelaide Hills in refrigerated containers to Shaw and Smith HQ where the grapes are crushed and vinified. Initially the wine is lean when tasting - perhaps a little young. Lemon and grapefruit fruit notes and barrel ferment characters with a 10 year life ahead. My first of 3. The next in 3 to 5 years by which time I expect more stone fruit textures to be apparent. 98 points from Huon Hooke. — 11 days ago