Andrea Watt

9.1

Big but smooth with a dark ruby color. The flavors are bold and rich plum and cherry with smoke and a touch of oak. — 15 days ago

Aaron Tan

9.5

Haven't updated here in a while now, but I've been drinking well and Google Keep has been my trusty note-taker. Thought I kick things off with this absolutely killer wine. I know I said that Michael's wine fell victim to the heat of 16' after drinking the vintage's Block 5, but this wine was the total opposite - just brimming with elegance and nerve. Floral, red fruited, spicy, silky, ethereal.

NB: Looking at them both within such a short time frame really paints a wonderful picture of site difference. We all know this, but its nice to be reminded. Both MV6, just from neighbouring vineyards, the OV being a bit older. I guess Michael does say the Block 5 typically needs more time to develop the suppleness of the OV, but the OV's just such a joy to drink atm. Best 16' Pino I've had from Australia so far. — 5 years ago

Kristin the Wine Girl

8.9

Popping the cork, the cork gives off dried eucalyptus from Michael's crafts.
Undecanted: Brandied cherry nose, with a plummy eucalyptus, almost mineralic yet cough syrupy climax. Tart cherry essence on the palate.
Decanted: Almost ripened cherry nose, with licorice undertones. Tart cherry with light body and balanced acidity. An enjoyable and embracable wine to be enjoyed prior to serving or with tapas. — 6 years ago

Aaron Tan

9.1

Second 16' Block 5 this year and this one's showing a lot better. I put it down to provenance - this was straight from Michael, the other was from the local importer. Nevertheless, the 16' Original Vineyards still the better wine for me at the moment.

I think Michael's right in saying that the Block 5 needs time to sort itself out. But really what am I talking about? The vigneron should know best. Still good to have confirmed it myself. This bottle was a touch disjointed - as with the previous bottle, the tannins stood out. The nose was still quite dark. However, it was certainly brighter on the palate with red cherries instead of dark berries. Also feels fresher without accentuated fruit sweetness, better oak integration although not subtle (smoky). There's a lovely meatiness and spiciness. I like this wine, but it could be more elegant which time would give it! — 5 years ago

Sharon B

9.0

Notes of black cherry and vanilla on the nose. A little acidic at first but softens up as it sits with lots of fruit. I’m hoping that drinking out of my own hand painted Packer glass will bring lots of luck tonight for my team! 🍷🏈🧀 — 6 years ago

Karen White

9.0

Michael's bday wine! — 7 years ago

with Jess

Eve Stanger

9.4

Had at Dan & Michael's b'day — 5 years ago

Aaron Tan

8.9

Still not a fan of this domaine. Generally quite modern. Dark-fruited with evident oak treatment here, not dissimilar to Michael's 16' Block 5. I guess one would still call this a good wine, but simply not to my taste. I did like the subtle minerality in the wine though. — 5 years ago

Chris Anton

9.2

Let this one breathe and you’ll experience a great wine full of layers of flavor. — 6 years ago

Isaac Pirolo

9.4

There was no question what my first Hurricane Harvey wine would be... Russell Bevan's Sauvignon Blanc from the Dry Stack Vineyard in Sonoma's Bennett Valley. A good case could be made for it being the best domestic Sauvignon Blanc, and it's certainly in the top 3 or 4 (among Peter Michael's L’Après-Midi, Arkenstone, and Merry Edwards). The distinctive cloudiness seems like it's become Russell's signature. The 2016 presents a rich and tropical fruit cocktail laced with garden herbs that's accentuated by a round, silky mouthfeel, which also gives extraordinary length to the finish... that's right, it's a Sauvignon Blanc. Not to mention, every once in awhile it gives off a tartness reminiscent of Lemonheads candy. — 7 years ago