Steve Rura

9.2

That time of year again. My second vintage of this funky rosé. Just like I remembered. Some polarizing reviews, but I love the wildness of this Grenache Gris. Just right for turning leaves and Fall harvest. Would also be nice as a Thanksgiving aperitif if you can wait. But I had it with leftovers. — a month ago

Andrew Eddy

9.2

My go to for a Martini or Gibson. Keep coming back after all these years. — 3 years ago

Jay Kline

9.4

This was a blast from the old Grateful Palate days; one of those producers, in that somewhat infamous book, that flew under the radar. Rob Gibson, a self described “dirt man”, made his name at Penfolds where he spent over two decades, which culminated with him leading the viticultural team that identified the best Shiraz for Grange. With his experience and knowledge, he has a knack for knowing where all the best sites are and it’s from these vines that his Old Vine Collection are made. This particular bottling uses fruit from some of the oldest Shiraz vines in Australia, planted in the 1860’s. Heck, even the “young” vines were planted in 1910! It’s almost needless to say that annual production is minuscule with only about 6 barrels made each year.

Popped and poured; consumed over two hours. The wine pours a deep ruby with medium+ viscosity and loads of sediment. On the nose, medium+ intensity with soft blue fruits, purple flowers, black pepper, sweet pipe tobacco, bacon fat, baking spices, and just a touch of eucalyptus. On the palate, there’s a bounty of blue and red fruits, some of them dried. There’s also blueberry pie, leather, tobacco, and baking spice. Tannin comes across medium and well integrated at this point. The acid is medium+ and gives the fruit the freshness and lift it needs. The finish is long, rich and velvety in texture. This is what I want out of an Australian Shiraz. I have two more bottles that I’m in no particular rush to drink but these are fabulous now and should be for at least another 5-10 years. — 3 years ago

FabianG

9.1

#wineaccess — 2 months ago

Vino Joe

9.1

Very solid cab. Paired with my filet steak and I know from experience this wine is Murtaugh to my Gibson steak. Nice bouquet. It’s sweet but not too strong. The edges are a bit light on the swirl and it seems a tad thin in the glass on look but not on taste. Vanilla, smoke, cherry, forest, tar. Finish is above average. This is just a reliable workhorse that is a favorite at the steakhouse. — 2 years ago

Clay Senechal

9.0

Fruit punch. And I mean that in the best possible way. — 4 years ago

Elizabeth Spletzer

9.2

Maybe the pettiest white wine in the glass I've seen, hauntingly pale. It's got great acid, lots of tart peach, beautiful texture -- feels like it keeps changing long after a sip. I'd lodge where this Naomi lodges, if you catch my drift. #oldtestamentjoke — 5 years ago

Brian Hearty

9.2

2022. Weather was really encouraging rosé on the patio, so we were happy to oblige! Loads of chunky sediment that was easily kept in the bottle (kind of). Delicious pink grapefruit, strawberry, watermelon. Mouthwatering acidity, but balanced with the fruit. — a year ago

Paul J

9.2

Very nice. Great depth and a touch of spice. Medium plus finish. Dark fruit throughout. — 3 years ago

with Brooke

Chris Shultz

9.3

Cherry and mint, which creates a medicinal feel. I like medicinal and churchy wines. It’s black cherries. Not so ripe anymore, but drying up a bit. You can taste the cherry pit/flower cyanide. The cherry gets sweeter with air. The mint has a savory quality like mountain mint, with touches of thyme/sage/oregano. There’s a nuttiness, pine nut or chestnut, following the herbal scents. Blood, geranium and maybe peony. Air makes it more like lilac and violet. There’s a refinement to this wine that’s different than the typical nebbiolo roses and tar thing, the way a fender plays differently than a Gibson does. Some rustic wood spice on the finish, and drying tannins, like running through pine trees. Damn good stuff. Slightly wild or alpine, stays funky even when in bloom. Good acid, could live a lot longer and probably turn into a really baroque bottle. For under $30 it’s hard to beat this, I’d like to try their other wines. — 5 years ago