We aim to have all wines be vintage specific. In the case the listed vintage is out of stock and you note you would like that particular vintage, we will inform you via email for approval to go ahead.
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The Wine Front – Biodynamic farmed from a single vineyard on the Paxton estate. Grows up in French and American oak barrels. Paxton have been a leading light in showing biodynamic (certified) viticulture can be done to scale, well. Inky, deep, throaty red of hearty, dark fruit character, all inky cassis and choc-berry, liquid spice, fat tannins. A juicy, fleshy, plush flow of espresso tinged plummy fruit, gritty, savouriness to close. This is a big, bold red of warming character and density. Touch of warmth in the mix. It’s done pretty well for its style.
James Halliday – Biodynamic-grown fruit, open-fermented, matured in French and American barriques for 18 months. A celebrated McLaren Vale single vineyard wine, effortlessly providing a deep well of black fruits and fine-grained tannins, the oak a positive contributor, not a rabble rouser.
World Wine – Chocolate, dried plum and anise notes are juicy and bursting with blackberry accents. Balanced and smooth, especially on the finish. Drink now through 2026.
or $50.65 in any mix of 12 bottles.
World Wine – Langton’s Classification VI: Excellent. The intensely-perfumed and muscular Aberfeldy Shiraz reflects the character of vineyard site as much as the personality of winemaker Tim Adams. The 1.6 hectare Aberfeldy Vineyard includes a large proportion of dry-grown, colonial vine stock planted by Wendouree’s Alfred Percy Birks in 1904. This ancient genetic material produces large berries and very high seed content. Vinification takes place in closed fermenters and is followed by 24 months maturation in new American oak. The rich, buoyant and spicy Aberfeldy Shiraz is a deeply-concentrated, opulent style with blackberry aromas, malty/cedary oak and a firm tannin kick. The underlying muscularity of structure is reminiscent of the Wendouree style.
Wine Spectator – This pumps ripe raspberry, plum and blackberry pâte de fruit flavors through, with anise, fruitcake and Christmas pudding notes adding range and detail along the way. Flash of bay on the finish. A not-shy wine. Grenache, Syrah, Mourvèdre and Cinsault. Best from 2022 through 2032.
Wine Enthusiast – Ripe, luminous wild strawberries and black cherry flavors explode from nose to finish in this hedonistic, intensely fruity blend of Grenache, Syrah, Mourvèdre and Cinsault. It's gorgeously primary in youth with a zesty mineral undertone, but is concentrated enough to improve, gaining earthier complexities through 2030 and likely further.
James Suckling – A very vibrant array of ripe raspberry, red-plum and berry-pastry aromas with mulberries, too. Very fresh. There’s a very rich and ripe, dark-fruit core here with a wealth of super plush and languid tannins that are dense yet soft. This is a hallmark of the vintage. A blend of 45% grenache, 30% syrah, 15% mourvedre and ten additional varieties. Drink over the next decade and more.
Robert Parker/Wine Advocate – The 2017 Chateauneuf du Pape features gentle herb shadings, ripe stone fruit and berry flavors, and a long, clean finish. It's full-bodied but somewhat delicate and silky in feel. I'd opt for drinking this blend of 35% Syrah, 30% Grenache, 30% Mourvèdre and 5% Cinsault over the next 7-8 years.
or $117.77 in any mix of 12 bottles.
The Wine Front – "Pleasing symmetry between price and vine age. This 2017 is made from 125 year old vines. 746 dozen is the total production. I’d have Block 6 in my list of the greatest Australian Shiraz. I’ll offer that 2017 was a curious vintage for McLaren Vale reds, they’re a bit different, but high quality all the same. It’s just above medium bodied, but feels dense and compact in tannin. Blackberry, aniseed, subtle toasty oak, sage and floral perfume. It has what you might call a ‘coolness’ to it, distinct umami flavour also laden with spice. That usual ironstone and crushed rock sort of character you may find in Block 6 is there too. Finish is long, and the tannin brings it home. Wonderful character and vinous integrity. It’s a little different, yet typical." 95+ Points - Gary Walsh, The Wine Front, October 2019, Drink: 2022 - 2038+
or $133.94 in any mix of 12 bottles.
James Halliday – Estate-grown, made at Yering Station, matured in French oak for 11 months. This is quite an entry point shiraz, the bouquet immediately grabbing attention with its black fruits, pepper, licorice, spice and cedary oak, every bit of which comes through in 3D on the medium-bodied palate. The line, length and balance are perfect.
or $21.42 in any mix of 12 bottles.
The Wine Front – Tasted this at the winery back in April, and here it is again. Good things come to those who wait, sometimes twice. Double Happiness. What I wrote back then, I’ve copied in, and elaborated on. Asian spices, black fruits, vanilla, dark chocolate and liquorice. Full bodied, deep and savoury, an explosion of dark chocolate, black olive and soy, toasty oak in support, dense ferrous tannin, running to toothsome 85% dark chocolate on a very long finish. Big. Balanced. Beautiful. I’d roll down this Hillside any day.
Wine Spectator – Crisp and minerally up front, this is finely meshed and mouthwatering, lightly chalky in texture and offering flavors of ripe black currant, lemon pith and pastry dough. Floral and spice notes play on the lasting finish. Drink now through 2029.
Wine Enthusiast – A blend of two-thirds Chardonnay with one-third Pinot Noir, this beautifully balanced wine is poised between richness and intense crispness. Its apple and ripe pear fruits are now softening and beginning to meld into the taut texture. Still a little young, this wine will repay aging. Wait to drink it until 2022.
James Suckling – This offers spiced berry-biscuit aromas and a toasted hazelnut and brioche edge. Berry pastry, too. The palate has a suave, sleek and smooth texture. Finely honed and finishes dry. Flavor and focus here. V92Vinous
Robert Parker/Wine Advocate – Since Gosset makes a point of commercializing wines only when they deem them ready, the 2012 Grand Millésime Brut will be released at the end of this year, while the 2010 and 2008 continue to wait in the wings. The wine is still quite tightly wound after its recent disgorgement, unfurling in the glass with a youthful bouquet of warm biscuits, apple, lemon and peach that picks up a more pronounced smoky top note as the wine sits in the glass. On the palate, it's medium to full-bodied, broad and powerful, with a deep and concentrated core, incisive acids and a precise, saline finish. This is a muscular vintage of the Grand Millésime that seems likely to evolve slowly.
The Wine Front – 100 days post ferment maceration before going into French oak, 40% new. The effort was worth it. This is a pretty spectacular shiraz. Immensely peppery and textural with an excellent push of plush-feeling fruit and a highly complex, not to mention persistent, finish. It feels absolutely cool climate and bunchy but it also feels absolutely ripe and generous. It will no doubt age but there isn’t a lot of reason to wait; it’s beautiful now.