Brian

9.1

2016 vintage — 11 days ago

Brian

9.1

2018 vintage in September 2024 — 4 months ago

Jeremy Pollard

9.3

It’s been a while between Curly pinots. Always a joy to open one, with fond memories attached along with the pleasure of the wine itself. Despite five years from vintage, this is still young and stern but elegant. Clear lines and structure, a spicy, cedary top note amongst red fruit and firm but soft tannins. Clean, I’d call it, plus whole bunch characters. Quality pinot undoubtedly, that should improve even more. — 2 years ago

with Sam

David Shaw

8.9

Dark salmon pink, red tinged, excellent clarity. Sulfite, floral and cherry notes in nose. Red fruit and lemon flavors, later tangerine skin emerges; mineral (and later, black pepper) finish, sweet cherry skin and tangerine peel aftertaste. Almost dry, not bad at all — 4 years ago

Jess

9.1

Pale lemon color.
Aromas of lemon, green apple, grass, wet stone.
Dry. Flavors of lemon, pear, kiwi, grass, stony minerality.

Intensity: 4/5
Complexity: 2/5
Balance: 4/5
Finish: 4/5 — 2 months ago

Rich Bluth

9.1

lots of life left, decanting helped a lot, wonderful wine, thx Steve — 5 months ago

Jeremy Pollard

9.3

Curly Flat never fails to bring joy to my life. I recall tasting this vintage pre-release at the end of a long lunch on a brutally Victorian winter’s day just before Jeni kindly drove my partner and I to the airport (a story unto itself). I recall the striking vitality of the wine, a contrast to the perfumed ‘14 and more delicate, fine-boned ‘13. It’s no shy wallflower, for sure, with proper acid and structure and weight. That whole-bunch character comes through beautifully, without even a hint of unripe vegetal notes. This one coerces rather than seduces, but it’s nonetheless convincing. Happy to have another bottle or two stashed away, as there’s much more to come from this one. — 3 years ago

with Sam

Neil Valenzuela

9.2

Recent Malbec release from Laird- Inky purple color. Aromas of blackberry, mocha and cigar box. Fantastic blackberry jam flavors, roasted coffee, tobacco and spice finish. — 3 months ago

Bob McDonald

9.2

From half bottle at what I believe is Australia’s best Cantonese restaurant which is Flower Drum in Melbourne, and has been for 48 years. I had the Chefs banquet of 6 small courses. No notes on the wine but a quality producer from a quality terroir in the Macedon Ranges. Definitely cool climate and on the lean side. Great with food. — 5 months ago

Pamela Taylor

9.2

Inky garnet in the glass. Smoky bing cherry, clove and baking spices on the nose. Silky on the palate with vanilla and ripe raspberry, very fine tannins. Perfect pairing with Salmon in a Honey, Soy, Garlic and Dijon glaze! — 3 years ago