This dense purple wine displays notes of charcoal, subtle toast and white chocolate as well as blueberry and blackberry liqueur intermixed with hints of graphite and licorice. Dense, full-bodied, unctuously textured, and quite long and thick, this concentrated, impressively endowed wine is silky-textured and already accessible.
99 Points - Stuart McCloskey
(Disgorged July 2015, Lees: 72 months)
In short, this is simply the greatest Blanc de Noir (100% Pinot Noir) which money can buy. Produced from an ancient vineyard planted in 1946 and spends an incredible 72 months on its lees, which adds considerable complexity to what is already something quite extraordinary. This is truly a treat and stirs the depths of your soul (if you are one of the lucky few).
James Halliday "A blend of sousao, graciano, touriga national, tinta cao and tempranillo, a blend to end all blends in this idiom. The clear, bright colour leads into the fragrant berry and spice aromas of the bouquet; the next step is the medium-bodied palate, most impressive is the way the silky tannins have been handled."
Chris Wilson, Decanter "Dave and Anne Mazza lived and worked in Spain for a number of years and set up Mazza near Donnybrook in Western Australia with a selection of Iberian varieties brought back to Australia. The Cinque uses five of these varieties; Graciano, Tempranillo, Tinta Cão, Touriga Nacional and Sousão. It’s a glorious muddle of Ribena, black pepper, strawberry and black olive. Supple but not over-extracted, there’s a real freshness and zing here."
James Halliday "Some colour development, but not much; cigar box and spice nuances to the bouquet, then some bottle-developed complexity, moving the black cherry fruit towards the sour cherry; has overall balance; less than 500 dozen made."