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The 2015 Chaumuzy Blanc offers a deep golden hue, which is slightly frosted. The nose is opulent and rich with an unexpected power. Woody notes dominate fresh citrus zest which will round and blend over time. Brioche notes with candied citrus and dried fruits will then take over. The taste is a perfect image of the nose, revived by a beautiful acidity that gives a great freshness to the wine. This 2015 vintage is best served with seafood or oysters, in its youth. Over time, it can be enjoyed with white meat dishes with exotic or sweet notes.
92 Points - Robert Parker
Aged 10 months in new French oak, the intensely varietal 2003 Cabernet Sauvignon Serpico boasts a fragrant black currant, floral, tobacco leaf, and spice box-scented nose along with intense fruit, wonderful purity, superb density, and remarkable elegance as well as definition. It will be interesting to see how this beauty evolves and ages.
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96 Points - Joe Czerwinski (RobertParker.com) "Bay leaf, violets and peppery spice mark the nose of the 2016 Shiraz Block 6, produced from vines planted in 1892. It's full-bodied, creamy and supple, then it turns rich and velvety on the long finish. The texture this year really sets it apart, while the flavors of boysenberry and blackberry are wonderfully accented by hints of cracked pepper."
96 Points - Gary Walsh (The Wine Front) "Liquorice and blackness; could somebody please turn the lights back on? Full bodied, dense and massed with silty smooth tannin, black olives rolled in dried herb, iron, some vanilla oak prettiness, bright boysenberry acidity pushes it along, and then a long savoury earthen finish. Brooding and magnificent. It’s a top shelf Block 6."
93 Points - Lisa Perrotti-Brown (erobertparker.com)
Deep garnet-black with a hint of brick, the 2006 Amery Vineyard Hillside Shiraz has pronounced notes of smoked game, hung meat, dried plums and kirsch, some cigar boxes, Chinese five spice and mocha. Structured, rich, very full and opulent on the palate is has a medium-firm level of rounded tannins and a long spicy finish. Drinking beautifully now, it has some potential to evolve further and should cellar to 2019+.
92 Points - Jay Miller (erobertparker.com)
The 2006 Grenache Onkaparinga was reviewed as a barrel sample in Issue 173. Purple-colored, it has a reticent bouquet of black cherry, plum, and boysenberry. Layered on the palate with ample sweet fruit.
90 Points - Wine Enthusiast
A blend of Shiraz (70%), Cabernet Franc (20%) and Cabernet Sauvignon (10%). The Cab Franc comes through loud and clear on the palate and the long finish, where the plum fruit is taut, even a little tart. The fleshy berries and plums on the nose, though, say Shiraz. Well-behaved, and a successful if unusual blend.
Cuvée Nicolas François is made from solely Grand Cru fruit sourced from the classified Côte des Blancs vineyards (Chardonnay) and the Montagne de Reims (Pinot Noir). Its vinification, partially in traditional oak casks, underpins the generous character of this fine, elegant and rich wine. The balance of a tension controlled by the blossoming of the wine (preserved peaches, fine apple tart and lemon verbana tea) and embodied by the line of noble flavours (fresh figs and exceptional teas). It maintains a consistency reflecting a distinct personality and retains a power controlled by a well integrated low dosage.
93 Points - Jay Miller (erobertparker.com) "The Bordeaux varietals begin with the 2005 Merlot Brookman Vineyard. Sourced from a 65-year-old vineyard, it is opaque purple-colored with an expressive perfume of toasty oak, mulberry, blackberry, black raspberry, and chocolate. Layered, rich, and thick."
93 Points - Jay Miller (erobertparker.com)
The 2005 Shiraz “Hillside” was aged for 28 months in mostly American oak. Deep purple in color, it has an enticing, expressive bouquet of smoke, bacon, game, and blueberry. Opulent on the palate, the wine is full-bodied, layered, spicy, ripe, and mouth-filling. The tannins are well-concealed but should permit 5-7 years of evolution in the cellar.