Bob McDonald

9.5

Aromas of red cherries, cranberry, white pepper and spice. Intense red fruits on the medium bodied fleshy palate. A gold medal Pinot and amazingly the Dixon is only considered Bindi’s 3rd or 4th best Pinot. Bindi is one of Australia’s leading producers of top quality Pinot Noir and Chardonnay. This Cuvee used to be called “Composition” before it was called Dixon. — 5 days ago

Bob McDonald

9.4

Dense Ruby from an excellent ripe vintage. Blackberry, black currant and cassis - a classic South Australian Cabernet in all senses, complete with some herbal notes. It’s nothing like its big brother Bin 707 which is bigger and more full bodied even though the 407 has a drinking window through to 2045 according to the Rewards of Patience. The fruit for the 407 is multi regional from all major vineyard districts in South Australia. It is not often you open a 16 year old wine and say you’ve opened it too early but this could be the case here. — 13 days ago

Bob McDonald

9.3

The nose shows rich black and blue fruits. A full bodied Barossa Shiraz. A thick and luscious mouthfeel - a product of ancient vines planted in 1893. Blackberries finishing with fine tannins. I had a double magnum of this wine at my 70th birthday 3 years ago. Two Old Bastards in the one room!! Also one of the best Wine Labels going around. — 17 days ago

Bob McDonald

9.6

No note on Delectable since May 2017 - 473 weeks ago. Smoked meat, Asian spices - an intoxicating nose. On the medium bodied palate - sweet red fruits with spices. Tim Kirk, the owner and winemaker said at the time it was the best Shiraz Viognier he had ever made for what is considered the benchmark for this blend in Australia. 98 points from HH and 18.5 points+ from Jancis. Very detailed as you would expect from Tim Kirk. — 9 days ago

Bob McDonald

9.5

Dense Ruby with a Crimson rim. Aromas of red and black berries, chocolate, and smoked meat. Full bodied and muscular. From a single vineyard in McLaren Vale which was planted 124 years ago. Silky tannins. A great red on a cold night in Winter. Love the old fashioned label which probably hasn’t changed in 100 years showing the two Kay Brothers. Hope to have the patience to drink the last bottle in say 2028 to 2030. — 11 days ago

Bob McDonald

9.4

My last bottle of 2013 Art Series Chardonnay. This remains one of the top Chardonnays in Australia together with Giaconda and Bindi Quartz Block for mine. As per previous note aromatics of white peach and cashew together with mealy notes. Not as full bodied as other Art Series but certainly doing well at 13 years of age. I often identify a dried pear character and this has hints of that. 98 points from James Halliday. — 16 days ago

Bob McDonald

9.4

Aromatics of lime juice and talc/musk. A classic Watervale Riesling from the Clare Valley. On the palate those same limey flavours with a textural waxiness. Made by John Vickery who is regarded as the master of Australian Riesling. See my previous notes about John here on Delectable and his work with Leo Buring back in the 1970’s. Crazy good value - I paid $18 back in 2019. — 19 days ago

Bob McDonald

9.7

Definitely one of the best Cabernet Sauvignons I have had this year - also one of the oldest. What a beautiful perfumed nose - red florals, red fruits, mulberry and Spice. A well balanced medium weight palate with those same aromatics coming through on the palate. Smooth resolved tannins. This is the last of a dozen bought on release in the early 2000’s from an excellent vintage. This is living proof of how good Margaret River Cabernet is for top quality Cab. 2 hours later that beautiful perfumed nose never quits. I wish I had a few more bottles left. I do have a magnum of 1996 which needs to be drunk. 94% Cabernet Sauvignon, 4% Cabernet Franc, 2% Petit Verdot. — 9 days ago

Bob McDonald

9.4

Mid lemon in colour. Aromatics of yellow peach and slate. Touch of smoke. Great palate intensity - not overly sweet for an Auslese - only 8% ABV. Jancis said “a floral explosion on the palate “ and I cannot disagree. I don’t drink a lot of sweet wine without dessert but this was most enjoyable - a great accompaniment to chicken liver pate with crackers. Acidity particularly at the first taste still very much present. — 12 days ago

Bob McDonald

9.2

The nose gives this away as a Burgundy rather than a new world Pinot - at least to my nose. Earthy and red fruited with mushrooms on nose and palate. The palate is restrained - and totally balanced between richness and restraint. Great terroir and well made. I note Jasper Morris MW comments about Les Cazetiers - “gives a feeling of refinement and precision “. — 16 days ago