Honey sweetness that's not overpowering, a round pleasing body with low acidity, perfect for dessert pairing or alone. — 2 years ago
Apricots, honey and a touch of citrus. — 4 years ago
Bday dinner at Plenitude - October 2023 — 3 months ago
This keeps impressing, easily comparable to Trimach Cuvee Frederic Emile. Heavy petrol with citrus, but not as much complexity as other Aussie Rieslings. Nice finish but not particularly lengthy. — 7 months ago
There’s depth and “cut” to it that invites more comparisons to its Burgundy cousins than its German ones, so give it 30 minutes or so in a decanter before diving in: Serve it at a cool 60 degrees in Burgundy stems and you’ve got one of the most versatile reds for food one could possibly ask for. This will sing with a wide range of proteins, from salmon all the way up to beef, but I can’t resist an old-school Alsatian pairing—tarte flambée. Smoky bacon, creamy cheese, crisp crust…that’ll work for me! Enjoy! — 3 years ago
Really good bubbly — 4 years ago
Josh Morgenthau
Coriander and lemon pith nose. Rich silky palate with honey and diesel aspect, marshmallow, pleasantly dry and tart. — 4 days ago