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!
— a month ago

with Brooke

Donald Williams

9.7

Leftover beef short ribs, mashed potatoes, asparagus, butter roasted radishes, and beet salad. Topped off with a 2006 Wellington Victory. I know it’s Tuesday, but why not treat ourselves? — 2 months ago

with Bonnie

Katie Butterfield

9.5

Very tasty — 4 months ago

Michael Steele

9.2

Refreshing, clean and best served very cold. — a month ago

Grier

8.9

Crisp and light, fruitier. Liked it a lot but significantly more enjoyable when chilled. Warmed up becomes a bit more tart and juicy — 4 months ago

Carter White

9.2

Lemon, flint, cream, impressive power. — 4 months ago

Jonathan Wall

9.3

Big ratings on this… though I found it a bit hot and acidic day one. Day two however was a dream… soft yet deep. — 6 months ago

James K

9.2

Extra point for drinking it at the source — 13 days ago

Kurt Schuster

9.1

A nose of fresh, cool melon without too much sugar or underripe tanginess in either direction. On the tongue is fairly thick with a bit of honeysuckle and light ginger, very smooth and viscous with a bit of Black beech honey on the tongue.  — 2 months ago

with Denise

Gabby

9.0

Always a banger! With home made osso buco and went in the pot too. Stone fruit, lemon, acid bready mineral veg bell pepper — 4 months ago