Paul J

9.7

Double blind wine tasting. 3 Whites and 3 Reds:

1. ‘18 Hamilton Russell Chard - WOTN across both whites and reds - complex, refined, fruit integrated with honey, oak, butter, cream, camomile.

2. ‘20 Hartenberg The Eleanor Chard - big wine that could use a few years. Nice fruit and lovely acidity. Mix between a White Burg and Rhone Blend.

3. ‘22 Far Niente Chard - potential, very young, not the best QPR. Reminded me of young Paul Hobbs single vineyard Chards.


1. ‘12 Giacomo Fenocchio 90 di Riserva Barolo - aged showed through nicely, but still lively with dark cherries and ample tannins.

2. ‘20 Vilafonte - decanted, but young and an absolutely massive wine. Black fruit, chewy, with decent sweetness.

3. ‘02 Origin Red Blend - nose of black tar and cigars. Zero fruit and big tar, tobacco, and bbq flavors. Bigger wine than I was expecting.

Great night with great friends!
— 22 days ago

with Brooke

Amanda

9.5

So pleasantly surprised by this!! — 5 days ago

TJ Maxwell

9.4

Low key, but spectacular. More reminiscent of old Chablis than Cotes d’Or — a month ago

Shuhui Ng

9.0

Slightly heavier Pinot noir, ripened blackberries, plums, liquorice, cinnamon and toffee. Does not taste like a typical French or Aust/NZ Pinot. Elegant tannins and acidic. Taste more like a light right bank — 5 days ago

Roberto Carli

9.4

Very good expression with the entertaining of lychee and other bright floral perfumes. Lacks the tension between freshness and botrytis of the best vintages — 4 days ago

Sharon Roybal

9.6

Loved the strawberry scent but not a sweet wine. Can taste the smoothness of the Syrah grapes — 23 days ago

Jan de Weerd

9.4

Great structure and so balanced 🤤 Dark fruit with hints of leather and tobacco. Built to this crescendo in the finish. Incredible — 18 days ago

with Tammy

Raul Puga

9.3

Such a treat. Really yummy — 7 days ago

Heather Bean

9.0

Easy drinking — 3 hours ago

Steven Beishuizen

9.1

Really, an earthy nose here... Cherry, yes... But in a way that I'd characterize as savory black forest cake if it was made of compost instead of sweet chocolate... On the palate, the dominant note I think would be graphite, but with the fuzzy tannins in there, it's not in a precise sense... A dull pencil in need of sharpening? At this point I'd probably need to also describe some green here... Green pepper? Tomato plant? Going back to the nose, I get the aroma now too... Gardening... This wine isn't lightweight... A sausage dish is I think where I'd go as far as pairing as there's some acidity here that could be useful for taming fat. We had this one paired with a flank steak, but really I might go to a fattier cowboy steak next time. The longer I enjoy this wine, the longer the finish seems to get... These tannins are a heck of a drug... With every sip, I actually want to savor more and more... A viscious cycle... — 2 months ago

with Anita