Bob McDonald

9.1

Delectable - this is the Winemaker’s Selection Marsanne from Chateau Tahbilk - not offered in your Database, which is odd considering that Tahbilk have the largest acreage of Marsanne in the world including vines planted in 1927. This wine had the characteristic nose of mouldy oranges together with citrus peel. Not dissimilar to a mature Semillon but more unctuous on the palate. Good examples are as long living as good Hunter Valley Semillon. Chateau Tahbilk is located in central Victoria in the Goulburn Valley. Will go on for a few years yet. — 2 years ago

Erin Sales

9.4

Marsanne. Very interesting and unique. Rich — 5 years ago

Alec Jeffery

9.1

Very interesting wine, aged well, — 6 years ago

Mike Searby

8.9

Fresh red plums with spice. Very quaffable. From wined up here. — 2 years ago

Casey @ Travelling Corkscrew

10

Made in a French Pinot Gris style - it’s elegant and juicy. Vegan friendly.

👀 Rose gold
👃Juicy apples and pears, florals, candied lemon
👅 Enticing fruit burst, dry and refreshing

#gifted #thankyou — 3 years ago

October Cleveland

9.0

Don’t know how this one escaped my attention for so long, but I get why it’s so well loved. Ridiculous QPR. At the risk of both revealing my ignorance and offending everyone, I reckon this is the drink Stanley Dry White cask (a seminal drop in my existence, and fellow Australian cheapo icon) aspires to be. Whistle-clean citrusy drinker with intensity right round the edges. Cellaring a few of these from now on. — 5 years ago

Sara Thomas

8.9

Spicy! Strawberry, nectarine, peach, has some substance to it. Nice rosé — 2 years ago

AJ Gubser

9.1

Complex nose of cherry, currant, menthol, Asian spice, and light roast coffee.

Ripe and juicy cherry and red plum with med acidity and med+ tannin. The tannins are smooth and well integrated. Nice, spicy oak notes on the finish.

Really delicious, well made stuff. A bit more oak than I remember from the '15, but it's well integrated. — 4 years ago

Marion

9.3

Fruity and fresh, well balanced!
Great value — 5 years ago