Serving this next to the Giaconda was something Phillip Jones said he has never done before, but something he wanted to do. SO we did just that, not to pick a better wine but to see the differences in site and winemaking. Immediately on the nose its filled with juicy ripe fruits, seems higher in alcohol due to its density yet they are equal on that part. Vibrant nougat and marzipan are intertwined with the most subtle citrus and vanilla oak influence. I don’t know if ‘funk’ is the right word as others have used, but its more of a unique aroma, its density and richness of fruit, yet its not big and buttery. It retains freshness and shows the fact there is more rainfall in this part of the world (Gippsland) than there is in Beechworth! A joy to drink alone and next to the Giaconda, neither was a better wine on the day and each worthy of its place atop the mantle in Australian Chardonnay.

A bottle that Phillip literally had the scratch the cardboard off as it had fused to the bottle, who knows why and maybe I don’t want to know. Either way this wine was on another level, Phillip describes the difference between the premium and reserve as the ‘back palate weight and length’. The reserve barrels that end up making the wine have something that the others don’t, it’s a width on the palate as well as length that add to the overall experience. It has the dirty look and feel, a slightly browning rim and a nose that is so inviting, with your eyes closed you would immediately go to burgundies grand cru vineyards. This is as close as you will ever see to grand cru burgundy, there I said it. It speaks of time and place, a region that experiences on average more rainfall than many other Victorian pinot producing regions and it shows, the wine is by no means wet or diluted, it’s the complete opposite, its bright, vibrant and intoxicatingly good. Cherries and tobacco leaf, some saltbush and dry dirt seamlessly take control in your mouth, dried florals and the most silky tannins you have felt. The crowning jewel of this wine is its presence in your mouth, it’s palate weight and length, as I sit here and write this I can almost still taste it, not because it lasts 36hrs but because it left such an imprint on me. Its going to be hard to knock this wine out of the top 5 wines for 2025 already, and we are not even 2 weeks in. I cannot thank Phillip enough, a generous and kind man happy to open and share history with those willing to listen. Truly Epic!

Last week the 2014 and this week 2015, a start contrast of flavour and zest. The 2015 Bass Phillip premium was golden and rich in the glass, whiffs of nectarines, peaches and tropical fruits jump out of the glass. What this wine had was the ocean spray sea breeze we love, mineral drive and the backing of a beautiful acid line. In the mouth its robust, dense and mouth coating, don’t mistake this for heaviness as the wines mineral drive and citrus finish help smooth it out. Orange peel, white peach, cloves and salted caramel were some of the things I could personally taste, the others in the group were amazed by the depth of flavour and concentration. A mighty wine that is sitting right in its perfect window, now is the time to drink these wines if you were to ask me, there aren’t many left in the wild, enjoy and savour.

Phil has stated many times that these bottles were not destined for retail sales and were reserved for long standing clients and friends. It’s the second magnum I have shared with Phil and this one even better than the 2008 late last year. There is something magical and mythical about aged Bass Phillip, its dirty look and immense aromas captivate you from the beginning right through to the final sip. When I use the word dirty I can only help but describe these as unfiltered and unfined wines, allowing the natural science behind winemaking to be on full display. Will every bottle be great, no, but when they are on song there is something beyond words. Its so typical of what we expect from Bass Phillip, earthy and textural, rich red fruits, sour cherries, pine needles sitting in wet clay (sounds weird but it works) and this great line of silky and soft tannins. I will go so far as to say this is probably the closest style of wine to the mighty Burgundy that has been produced in Australia. Whilst we do not need to compare or compete with Burgundy, we find ourselves doing this time and time again, searching for that ethereal and unforgettable experience from Pinot Noir. Is there better aged Pinot Noir in Aus, perhaps and maybe these days the styles have changed ever so slightly, but for aged Pinot, this is top stuff. Amazing to think this wine was 18 years old, immense freshness and power of fruit, glorious stuff.

Bloody Burgundy, it traps you and then never lets go, a sort of hypnotism that you can’t seem to escape. Whilst my heart is full of Australian wine and its history, when I drink good burgundy my perceptions of world wine shift. This is by no means one of those bottles that is out of reach for most, its very well priced and has some decent age on it already. Getting these from a wholesaler who gets a reserve wine release from producers is absolutely fantastic. The wine opened with a smacking of red cherry and strawberry fruits, not tart but rich and vibrant. There is so much earth here, forest floor perhaps, but more a rocky soil type of texture. The tannins are silky smooth and glide along a wave of tight acid, the finish is what gets you. There is so much savoury there, florals and herbs, dried herbs or fresh herbs I can’t tell the difference, but they are there. There is a sense of place with these wines, a sense of history and land appreciation, something it seems the old world has as its hallmark.

The name represents the colour, a beautiful blush salmon which brings excitement from the moment you lay eyes on it. Vintage Rosé Champagne is something truly special, as so many houses and growers do not even attempt to make one. It’s as if there needs to be a perfect opportunity on all fronts, vineyard, vintage, winemaker and the grapes themselves to even consider making a vintage cuvée. The tribute for this wine comes from one of the houses founders and began in 1988, a testament to the lady herself Elisabeth. The 2008 vintage is one of pure power and precision, highlighted in this wine by the need for the use of only 9% red wine grapes. A cool season, hardly any sun yet the fruit was ripened with beautiful levels of acidity and refinement. Red fruits and spice dominate this copper hued beauty, with only slight hints of nougat and nuts, its as captivating as it is long, a finish that never seems to arrive. A wine of great power now, with so many layers to unpack over the coming decade or 2, the best of the rosé champagnes I have tried from this vintage, perhaps the best out there, who knows, I have many more to try.

Many of you will be aware of this powerhouse of a champagne label, since 1829, Champagne Bollinger has been making great wines with a powerful, refined and complex style, expressing the aromas of the fruit in all its dimensions. Showing the best of Champagne from the affordable cuvée’s all the way to the signature lines. This truly unique taste is the result of a particular affinity for the elegance of pinot noir, chardonnay and pinot meunier, uncompromising excellence, an exceptional vineyard and traditional craftsmanship handed down through the generations with the utmost care since 1829. The Grande Anné is only produced in exceptional vintages and consists of approximately 75% grand cru fruit and 25% premier cru fruit. The 2014 vintage was made up of 61% Pinot Noir and 39% Chardonnay highlighting the richness and complexity each variety brings. Primary fermentation is completed in old oak barrels with a minimum 5 years aging on lee’s. Its complex and dense, with sea spray, cherry and some golden delicious apples greeting you on the nose and palate. There is a hit of nut, hazelnut perhaps or who knows what exact nut but its there, along with some creamy butter and baked treats. As it opened and warmed it showed its best, proving that a little airtime really helps this glorious wine. Beautiful.

Serving wine at Christmas time to family members that don’t like wine the way I do can be difficult at times. Do you simply serve the cheap stuff or do you try and get them across the line to enjoy higher level booze. Cheap stuff doesn’t really cut it in my house, I mean I have value wines and my definition of cheap probably varies from many other peoples, but I choose to try and get them to enjoy some better drops. This was bought on a recommendation from a friend whilst on a 50% off sale, and wow did it perform well. Beautiful citrus and brioche tones, effortlessly gliding along the palate, sweet stone fruits and a saltiness on the finish help this wine leave a lasting impression. So glad I bought some more, what a fantastic drop.

First Growth Bordeaux is something that just hit’s differently, it’s as if you have a preconceived notion of what greatness is about to enter your mouth and then boom it actually delivers. Not all wines hit that level of expectation and it can leave you wondering why, but this certainly did not. The 5 first growth wines (for those who don’t know) are Chateau Haut-Brion, Chateau Latour, Chateau Lafite Rothschild, Chateau Mouton Rothschild and Chateau Margaux. These represent the highest classification of wines from the famed Bordeaux region in France. Gravelly, leather, earth and spice with this underlying black fruit crescendo seemingly gliding along the palate. Its as if someone had freshly shaved a HB Pencil and added the shavings into this wine such was the power, its width and length on full display. The nose is filled with chocolate, spices, sweet cherries and some leather boot which immediately beg you to take a sip. There are silky and integrated tannins almost missed if you don’t take notice, fruit weight and oak almost doing the slowest of dances together and a finish that hits a higher note than any famous opera singer could. Such a pleasure and honour to share this wine with friends, a massive thanks to Ben for what was a fantastic experience with a first growth wine.

Syrah, Cinsault and Grenache make up this wine, a second label of the world renowned Rayas. A winery steeped in tradition and with its imprint in the land where the grapes are grown. This wine was like nothing I have smelled or seen before, there was something so alluring I almost couldn’t stop, it was pure magic. A browning lightly colored wine, seemingly got darker as the bottle opened up, its high alcohol of 15% not evident even in the slightest. Dried orange peel, cherries and spice fill the immediate area, its energetic and powerful, like an explosion for the senses. The palate has length and depth as well as width, so many wines have amazing length and balance but this wine spreads around your entire mouth like not many others can. A tannin profile similar to a dish that dissolves instantly in your mouth, they melt away, almost as if they weren’t even there. Spice is something that this wine has in spades, there is pure red fruits and plums plus this bitter orange peel zest that is as intense as it is long. This wine has left an impression on me that is sure to last a lifetime, perhaps the best wine I consumed this year, on reflection it certainly made the top 5, where it finishes exactly is anyones guess.

Today you will know this bottle as a Diana Madeline, but back then it was simply named the Cabernet Sauvignon Merlot. Cullen Wines to me are a pillar of wine in Australia, showcasing not only their beautiful site but helping to show the entire region. I have had the honour of spending a lot of time with Vanya and shared many amazing bottles, her Chardonnay to me is at the top of the mountain. These red Bordeaux blends seem to polarize a lot of people. It can be almost a love or hate style and that’s great, we can’t all like the same thing. For me these wines with age sit in a very pretty slot, they are not big and mouthfilling, rather a journey through the senses with each sip. Crafting wines of great power and character has been a hallmark of Cullen, with Vanya leading the way for a more sustainable future with all her vineyards fully biodynamic certified. When I was there earlier this year I can honestly say you could truly see the difference it made to the land, it was a buzz with activity, every plant looked happy and healthy and that’s something that couldn’t be said for the dry areas surrounding the vineyard. Dusty and earthy upon opening, some time in the glass and air allowed these delicate blue and black berries to shine through ever so slightly. Cedar like silky tannins glide through the finish with structure and poise. A beautifully aged cabernet showing the marvel that is Margaret River

Trying a wine you have never even heard of is something that happens a lot, not knowing what to expect can throw you off also. It’s actually a great way to learn and educate your palate. Conversations around the table centered on the odd smell of it, the color and if it was faulty. One sniff and I could clearly see this wine was not faulty, it was something unique, a Marsanne/Roussanne blend with a touch of Chardonnay. A fuller aromatic wine, stonefruits and richness, a wine that many had never consumed. Somewhat of a unicorn wine, a producer that is highly sought after. As this wine opened and evolved it showed stunning stonefruit with this core line of freshness and mineral edge. Its hard to explain a wine that is lush and rich yet holds this fresh saline line through its entire finish. A multi layered wine, a wine that provokes conversation and thought. A joy to drink, floral, fresh, lush, mouth coating, mineral and long are the words I would use. A cracking wine!

To me there are very few wines that leave lasting impressions as often as Domaine Francois Raveneau. The top tier of producer in Chablis, wines so distinct and reflective of site they become harder to find with each year that passes. To find one on a restaurant list not exuberantly priced is almost rarer than the bottles themselves. 2015 Monts Mains Premier Cru, a warm and dry vintage, which led to higher fruit flavours than may generally be expected from these wines. There is the customary sea shell or oyster shell backbone in the wine still, its expressive and powerful. As the wine opens and unfurls it reveals so many layers, there is nougat, honey coated nuts and pristine fruit. Sheer brilliance.It's a privilege to be able to drink wines of this quality, something that I do not take fore granted, I’m sure it looks like I drink these kinds of bottles all the time, but I really don’t, I wish I could though.One of the greatest wines I have consumed this year.

Boom, power and poise. It’s softly layered with creamy and toasty elements, dominated by melon and tropical fruits, its incredible rich yet somehow manages to feel completely in balance, words don’t quite do this wine justice.There are few families in French wine that are so deeply rooted in the land where they produce wine, its almost as if the Chave family have moulded themselves into the mountains and landscapes of the vineyards they own. Each bottle speaks of place and the family heritage, something that has to be tasted to understand. On the nose it invites you to just stay there, continue to smell and enjoy the bouquet on offer with almost no need to take a sip. On the palate its equally exciting, its power and poise only topped by the perfect balance of all the elements with this incredible minerality that doesn’t seem to end, a wine that will remain in my memory for a long time.

There are a few top tier Burgundy producers that demand immediate respect and this domaine is certainly one of them. LeFlaive is synonymous with excellence, its history steeped in the hills where the grapes thrive. Puligny Montrachet is one of the most perfect expressions of the Chardonnay grape in the entire world. The appellation was created in 1937 on soils separated by only a few metres from the Grands Crus. The white wines have well-defined personalities and an established reputation. There are plots here that would cost more than a small village to own. This rich and deep golden hue, a wine that appeals purely on looks, then you start to smell these stunning florals mixed with green apples and some orange blossom. This wine really is something else and when you expect it to be rich and full you get the underlying acidity and mineral drive, the terroir itself shines through. Wines like this leave a lasting impression on you and deservedly so, there is something different about Burgundy and what they do with Chardonnay, it’s special.

Speechless, numb and disbelief would be words used to describe how I felt when I saw this bottle appear out of the carry bag. Generosity beyond measure and a wine that probably sits atop the bucket list of majority of wine lovers. I’m going to try and describe this wine simply and efficiently. Pure wine drinking heaven, a mythical beast that delivered on every level I had hoped. Salt and Cherries, florals, so many of them, dried, freshly cut and any other superlative you can find. Almost an out of body experience, and yes, for me this is the greatest bottle of wine I have had, ever. It went above and beyond anything I had envisioned, depth, complexity, texture, acid, tannin ,fruit, earth, secondary mocha and dried florals, wow what a wine. Unbeatable. DRC as it is affectionately known as is widely considered the greatest wine producer in the world, not just for pinot noir, but for wine as a whole. Yes I’m being very general and I’m sure there is a lot of conjecture and opinion on this topic, but I believe if you asked 1000 true wine lovers what is the wine you would most like to drink, a vast majority would say DRC. Actually lets do that, I’ll do a video and lets see, put it to the test, take it to a global audience and see who reigns supreme. A massive thankyou to Phillip Jones (Bass Phillip) for his generosity and friendship, helping this wine tradie experience great wines of the world.

The 2002 was my wine of 2024, hence why Adam brought this to our lunch, for me! I eman what a legend, doesn’t get much better than this. The La La’s are a trio of wines from Cote Rotie in France, Syrah and Syrah/Viognier are the stars from this region and these 3 wines are made to showcase the terroir as well as winemaking differeneces. The La Turque is made up of 93% Syrah and 7% Viognier, co-fermented, meaning the grapes are put together (white and red) for fermentation. I am not sure as to the exact number of months spent in new oak but it is a long time, I believe it may be around 4 years, yet the truly magical aspect of this wine is the floral lift from the viognier, its so perfumed and vibrant. The nose is intoxicating, drawing on all your senses, increasing your excitement with each sniff. I was a kid in a candy store, there was probably a touch of oak sweetness there as well which for me being a sweet tooth is very inviting. Let’s just put it out there this wine was decanted at 2pm the day before! When I was asked my opinion on when to decant my response was, NOW, get it out of the bottle and then back in, let it take its time to unfurl. It needed the time, all of the elements needed to flourish, to show themselves, oxygen was our friend in this case. A rich deep purple colour, coating the sides of my glass, long legs as many people call them, showing a higher viscosity and letting me know I’m in for a big mouthfeel. All of this and it still was so in check, so pretty, just a sneak peak into what this wine will become In time.

A salmon plush color which reminds me more of a Spanish rosé than a traditional provencial style rosé. Its initial aromas were dominated by a more savoury edge than fruity, again something I like a lot. It has the hallmark strawberry and cherry side of fruits, confected cherries and rich strawberries, but there is again this earthy, herbaceous edge which help give this wine palate weight and structure. Packaged beautifully and made by someone who genuinely wants to showcase something beautiful as a tribute to his daughter. Cheers to you Tim for this gift and I look forward to the next glasses we share in Sydney. If your looking for something different or out of the norm, give this wine a go, there are plenty of rosé wines out there and this is one of the better ones for sure.

Pinot Meunier and Chardonnay, 3g dosage with a base vintage of 2020 and disgorged in October 2023. Fresh and zesty, bruised green apples and brioche but the finish is so dry and salty. A wine with the perfect balance of fruit, citrus zest and buttery tones. A beautiful thin bead that never left the glass, served alongside some fresh Sydney rock oysters (there really isn’t a much better combo) and we had the perfect start to our lunch. Grower champagne for me seems to find value and quality a lot easier than the big houses, sure you get consistency and quality from them but I find to hit the same level as some growers you need to be at the top end of the price pyramid. Grapes tended to by the winery and cared for by the people who make the wine have a certain charm and level of passion that is seen more in the glass if you ask me. I absolutely adore champagne and this was a beautiful example of why

Wines covered with a lot of medal stickers sometimes can be off-putting for me personally, I mean do we really need to see all these added stickers on a label? I get that they help with marketing and sales for the general consumer in some way but they also can look a touch tacky in my opinion. Can the wine live up to the expected level now that I have seen all these gold awards.In the glass it’s a deeper golden colour than a lot of 2018 MR chardonnays I have had recently, it comes across more dense and plush. It has a spicy aroma with salty rocks and citrus spray. On the palate you continue to get the wet stone and saline edge, its round and robust with roasted nuts, lime, grapefruit and towards the backend some more tropical fruit notes. It’s beauty lies in its length, the smooth sealine acid and rich stonefruits carry this wine well, it’s a joy to drink and a wine that lived up to the medals!

I had only seen this wine on socials and hoped one day I would find some. Low and behold I found a couple of bottles on a shelf in a high end bottle shop in Perth! It’s a wine a knew I would buy on site if I ever was lucky enough to find it (cheers @theboatshed). Made from 100% Pinot Noir from vineyards in Ecueil and Villers_Aux_Noeuds the nephew of legendary champagne maker Emmanuel Brochet has quickly risen to fame since his inaugural release in 2020! These wines are extremely rare, trying to find another online and all I can see is some floating around in Hong Kong for ridiculous dollars! Zero dosage and such a powerful backbone made for a cracking example of champagne. You can almost taste the lack of involvement from the winemaker, it speaks volumes of place and vintage. The grapes are generally picked fully ripe to decrease the need for added sugar, everything in the winery is gravity fed without need for pumps. Sharp red apples, cherries and some forest floor shine on the palate. A wine of great power and length, I always speak about a wines width on the palate as well as length. Its mouth filling yet so racy and sharp, what a wine, one I am going to find more of!

Giaconda 2018… youthful and brash but with an underlying calmness and unity. A truly wonderful wine that each time I drink one it reminds me of its status as Australia’s greatest! With each glass poured the room is filled with some more matchstick and flint aromas, not overpowering but evident. There is a purity of fruit on display is the real star, quality oak that adds its part and the subtle spice make for a truly incredible experience. Whites peaches, flint, limes and almost a mandarin undertone set the stage for a performance you will never forget. Its underlying creaminess is in full swing on the back palate, but it’s the sheer might of the acidity and flinty reduction that drives this wine on and on, length for days as many people say. A mighty wine from the greatest chardonnay vineyard in Australia (in my opinion only).

A stunning looking bottle, the green tinged bottles just hit differently, representing a time past but not forgotten. A cork closure, always a scary proposition on a wine with age, even more so for a wine known not to have used the best corks. The colour looked great, the smell was distinctly old chardonnay, nutty and floral (dried) with a backbone of almost sweet stone fruit. There seemed to be a touch of funk on the initial nose, asking us to swirl and let it open up. After all it has been trapped in a bottle for over 20 years, was the a magical genie inside? Soft fruits and a nougat edge had me wondering how had this wine been kept together so well, then it hit, an almost invisible line of acid driving all the way through to a lasting finish. The mid palate still kept its freshness and the use of quality oak was evident, soft and subtle with a width hard to match in old chardonnay from Aus. To me Chardonnay is the greatest grape we produce in Aus, across the country in all regions we have great examples being produced. It’s a wine that winemakers can express the site and have an input if they desire, which also makes it easy to mess up. Giaconda for me personally, and its only my view, make the greatest Chardonnay in Australia and one of the greats worldwide. What Rick has been able to do over a long period of time (with a lot of help of course) is showcase this magical rolling hill in Beechworth to it’s absolute full potential and in doing so helped put Australian Chardonnay on the map.

To be able to try a wine before release is truly a humbling part of what I am fortunate to do for a career these days. It’s a chance to help shape what a wine might be for me and many others, not that I am here to influence but more to help guide from a very basic level of knowledge. Nebbiolo to me is always such a glorious wine, it’s ‘Tar and Rose’s’ and beautifully silky yet grippy tannin structure. It always shows its terroir and place of origin, it’s history dating back hundreds of years and many generations. Whilst it is best known hailing from the famed Barolo region of Italy, it has found a home here in Australia that has seen a rapid rise in popularity and vast array of styles begin to appear. A vibrant and young wine, needing time in a decanter or glass to open and reveal itself. Bright a zesty red berries, rose petals and super lifted aromatics. This wine jumps out of the glass after some time, filling the room and increasing my excitement levels with each sniff. Majenta to maybe a soft blood red in colour, cherries and a banquet of red fruits greet your palate, there is the perfect harmony of earth and spice, tobacco, mocha chocolate and some vanilla sweetness but not from the oak if that makes sense. The sheer beauty of this wine is the tannin structure, the fact its all done in Amphora means the fruit is the main attraction and star, the tannins are as good as I have had from an Aussie Nebb, infact this could compete with some international stars in my humble opinion, don’t shoot me I’m just giving a point of view. In April when the chardonnay is released and everyone goes mental trying to get their bottles, don’t disregard this wine, its glorious, one that I will certainly be buying up.

Cabernet Sauvignon from Napa seems to hold a better grip on my palate than from many other regions in the world. Is it the fruit profile, oak use or something else that draws me in. Napa red’s seem to have this stigma around them as being huge fruit and oak bombs, palate filling wines that have high alcohol and high tannin. This may have been true at one stage and if that is a style you like then I’m sure there are plenty of wines out there to cater to that. One thing that I can say is that winemaking styles and the climate have attributed to a change in the wines we drink today, is this for the better? I believe so as wines are made more to drink now, some 95% of all the bottles sold in the US are consumed within 8hrs of purchase, let that sink in. Bright blue and black fruits, ripe but not jammy or stewy, a crisp line of acidity help with the feeling of freshness. Vanilla and cardamon seeds, blackberry and cherries and this real sense of soil and place. There is a dirty leather boot and rugged rocks sort of feel, texturally and aromatically, it almost feels as if its sitting in a sleepy zone, needing a few more years to show itself, time will tell.

My first ever HOG, excitement and anticipation was building the more we discussed this particular bottle. A titan of Australian wine and perhaps the only true rival to Penfold’s Grange. Below some info from the Henschke website. Just half of the Hill of Grace vineyard is planted with shiraz, designated as eight individual blocks. Only the six oldest blocks are used in Hill of Grace Shiraz. The remaining 4 hectares are planted with riesling, semillon and mataro. Centenarian and ancestor vines provide the magical ingredients in Hill of Grace Shiraz. Magestic and gnarled, the oldest, known as “The Grandfathers”, are more than 155 years of age. They are dry-grown, which allows the plants to find balance with nature, and are naturally low yielding due to their age. They deliver small berries of incomparable texture and complexity, which give Hill of Grace its trademark elegance, intensity and finesse. The wine opened with a slightly browned rim and musk smell, some time needed perhaps in the decanter again, as it was decanted in the morning and returned to bottle for the train ride to lunch. I was eager yet slightly concerned, the colour and smell had me guessing. To be perfectly honest I felt this particular bottle had not been stored ideally at some point in its life, the glass cap closure (vinolok) was meant to help with potential cork issues and it would have, had this bottle not been exposed to heat. Muted fruit, stewy characters and the browning were characters that led me to believe this wine was spoilt due to heat/sunlight. I hope some people with much higher levels of wine education than me can help me out here with what we experienced. A true shame that this was to be the outcome of my first HOG, however I’m not turned off this wine, in-fact I’m the opposite, I cannot wait to try the next one. Proof that not every wine we drink is amazing.

Blinded this wine at lunch in Sydney recently, and upon first sniff, drove the bus off the cliff (@wine_journey) and claimed it was Riesling. There is something about the nose that is almost too unique, its colour hinted at some age, but the palate was so fresh and vibrant. A testament to this amazing grape, developing those almost fire starter aromas but with rich fruit concentration, a wine of place and purpose. Aged so gracefully under screwcap its almost too fresh, would these wines be better under cork? I don’t know and I cannot begin to tell you the frustration of pouring wines down the sink when corks have failed, it’s one of the worst aspects of wine. Fresh as f, perfect for our Indian feast, wonder if they have more cellar reserve to sell….

Riesling seems to be a wine I collect but don’t drink a lot of, I think it has something to do with my Chardonnay obsession. German Riesling hits differently, it speaks of cold and a lack of sunshine, an unmatched sense of terroir and place. I drank a 75ml pour of this under Coravin from Cru Bar in Brisbane, a place with a fantastic list of wines under Coravin. Textural and mineral, stonefruits with a hint of tropical fruit all wrapped in a citrus like bun. It’s hard to describe the level of quality in this wine, we are blessed in Australia with age worthy quality Riesling, but this has a textural edge and polish that I don’t see in Australian Riesling. I am not for a second saying Aussie Riesling isn’t world class, its just different, and that’s perfectly fine. In fact it’s what makes wine so special. Sharing great wines with wine lovers turned friends is one of the best parts about what I am doing.

Nutty, brioche but racy and saline. A blend of vintages and in some cases as many as 20+ are used in the final blend, a true house style wine and one that is as pure as it gets. By now a lot of you will know my love affair with Krug lies deeply seeded in my core, to me they are the epitome of champagne, there are not many other bottles that deliver the quality to price ration that Champagne Krug do. This edition is based around the harvest of 2007 and is made up of 145 wines from 12 different vintages with the oldest being 1990 and the youngest 2007. It’s a blend of 37% Pinot Noir, 32% Chardonnay and 31% Pinot Meunier. It spent around 7 years in the Krug cellars prior to its release, a signature of the attention to detail this champagne house takes. A beautiful light golden color with a magical bead, there are florals, citrus and some nougat notes on the nose, as I said above its racy and saline. There is so much to unpack on the palate, nuts, brioche and citrus are all intertwined with gripping acidity and length that I can almost still taste. One of the best wines I consumed this year!

2008 may go down as the greatest vintage in champagne of all time and yet it may never surpass 1996, only time will tell. It does however have all the hallmarks of a truly great vintage. 2008 was greeted with much colder weather conditions at the start which led to a harvest of clean, ripe fruit with brilliant acidity. In turn, the resulting wine was defined by a rich character and concentration of flavour, paired with an absolute abundance of freshness. It was also one of the least sunny vintages of the last 50 years, crazy to think this northern climate produces such incredible wines. For the first time in history some of the larger houses prestige cuvée’s were not released in chronological order, with Dom Perignon and Cristal releasing their 2009 vintage bottles before the 2008’s. Such is the power and concentration of these wines, there was a need for some extra time on lee’s or under cork. Champagne Salon only bottles magnums, seeing the absolute purity of this vintage and bottling in the best format for champagne. For Krug the 2008 vintage was simply magic, and for the final blend, the selected wines were those best exhibiting the structure and complexity of this ‘classic vintage’. Pinot Noir use was at 53%, which constituted for over half of the blend. Then there was Pinot Meunier of 25%, which brought tension and citrus, while aromatic Chardonnay grapes made up the final 22%. I have had the joy of drinking this a few times over the past 12 months and can say its really starting (slowly) to hit its straps and I feel at year 20, this will be one of the all time greats. It’s so tense, tightly wound and full of layers, probably to hard for this chippie to describe. Just take my word that its one of the best out there, truly. Think orange blossom, citrus, honey and sea spray all wound together in the perfect golden elixir, a wine for the ages.

It would be a fair and accurate comment to say that I believe chardonnay is the greatest grape we have here in Australia and that from the vast majority of regions we have, chardonnay is thriving and driving the wine lover to seek and search for the next ‘big thing. Leeuwin Estate are absolutely not the next thing, they are the past thing, current thing, future thing and their standing as one of the Chardonnay leaders worldwide has been critically acclaimed year on year out. I am very confident that a certain WA legend (JJ) has told me numerous times that the Leeuwin Art Series Chardonnay is the highest awarded white wine in Australian history, it’s also one of the most collected bottles in the country. Having a status of such high pedigree means this wine is always exciting to open, your expecting greatness and it almost always seems to deliver. The nose is bursting with florals, nectarines and white peaches as well as this beautiful nutty creaminess. There are layers upon layers in this wine, lime and lemon zest, baking spices and some flinty aromas. One thing is certain this wine has multiple layers and is a very complex wine. It screams of ‘no expense spared’ highlighted by the oak, top level of course and a showcase of how you can have complexity and power that is restrained and laser focused. I don’t have many of these wines in my collection, not sure why, but that is changing as we speak, for the better if you ask me.

The Yarra Valleys most expensive white wine and almost the most expensive in Australia, almost.Let’s put price to the side and look at what is in the bottle. A lush and complex chardonnay, oozing with charm and character, hardly a linear and citrus driven Yarra Valley chardonnay. It’s true charm lies in it’s palate weight and the textural journey that doesn’t seem to end. This wine is a journey of the senses at every step and a testament to the incredible process and care taken by Levantine Hill to produce this wine. The Optume is not a single vineyard wine, rather an overall expression of the many sub-regions of the Yarra Valley. There are 7 secret sites in this wine, with varying altitudes and picking dates (24 days overall) helping to showcase the very best of the YV. Its sheer power is something to marvel, there are pears, red delicious apples, figs and this mineral chalky edge that just bring energy and drive. It’s creamy and textural but not overpowering or mouth coating, it’s in balance and the finishing acid line is just what is needed to bring it home. By no means is this a wine without thought or purpose, it’s place amongst the best in the YV is rightfully deserved. No stone has been left unturned and no corners were cut, tat is blatantly apparent. I’m so glad I got to experience this bottle next to some top tier burgundies, appreciating greatness at every level. Stunning.

This wine to me is the greatest example of Rosé from the mighty Yarra Valley, its got bite and texture, a wine that begs for food and to be savoured. Its textural on the nose and on the palate, cherries and some blue fruits show their colors, and speaking of color it has a beautiful light copper hue. There are some florals and baking spices evident but only just, its juicy and then dries out with this chalky finish. A welcome addition to a wine that is multi layered and will leave you wanting more. This will be on the table at Christmas for me and my family, its my go to for Rosé when I want to drink local. Cheers to you all.

A Victorian producer many would be familia with, steeped in history and holding a place amongst the very best in Australian wine. The Mast Shiraz is a tribute to the pioneering man Trevor Mast, who planted this exact vineyard some 27+ years ago. Trevor was taken suddenly and well before his time and his legacy will live on through the magic that is Mount Langi.This is a true expression of cool climate shiraz, highlighting this wonderful grape in a completely different climate to what Australian Shiraz has been known for. This wine has so much spice and rich fruit happening on the palate, the nose is dominated by spice and this mocha chocolate undertone. Its tannin structure is so delicate and fine yet you cannot help but notice it, the acid line is driving and firing this wine home.A wine made from fruit that is tended to on the highest of standards, showcasing the beauty that is Victorian cool climate shiraz. The entire team should be happy knowing they are continuing to show a wine worthy of the legacy left behind by an industry icon. I enjoyed this wine over a few days, letting the spice and tannin soften over a few days to show the gentle rich layers of red and blue fruits, I wasted 100mls of this glorious wine and I wish I hadn’t, it would have been better served enjoyed by me.

When the news that Maxi Riedel would be venturing to our great country I had to ask if there was a chance to meet him, to share a bottle. I of course knew this would be a hard ask, but the chance to share a glass and a quick chat was incredible and something I will never forget. But what wine to share, I see he drinks a lot of aged reds, I am a chardonnay man but my love for the Yarra Valley runs deep and Sam from Mount Mary is not only a legend but a friend as well. So the 2015 Quintet was decided by Sam for me to share with the king of not only glassware but perhaps wine as well (in todays social media landscape anyway). A wine that needs no introduction and coming from one of the best vintages the Yarra Valley has seen. 10 years old and really starting to fire up, its in a beautiful drinking window, some will agree, some will say they need longer but that part of wine is purely individual and what I like will differ to what you may like! This classic Bordeaux blend was inspired by just that, Bordeaux and sticking to the classical style and varieties, remember the Yarra was built on Cabernet and it still to this day grows wonderfully in our climate. Cassis, Plums, Blackcurrents, Cedar like oak, some dried tobacco leaf and a beautifully polished leather boot (RM Williams probably) all grace your nose and palate, there is an earthy and mushroom undertone as well as some red cherries but they just play their part perfectly, silky and velvety tannins coat the sides of your mouth and the lingering acid line is the perfect finish for this cracking wine. Wine is best shared with friends, wine lovers and industry legends alike, each bottle shares a story and a place in time, it’s all about the history and the stories and I find wine is best enjoyed with people, always. A massive thanks to Mark from Riedel for making this meeting happen, albeit short but none the less memorable. Maxi your passion and dedication is unwavering and something rarely seen in any industry, I truly look forward to what you and your families business have in store for us all. Sam, thanks for giving me this bottle to share, a true legend you are!

Is there a better sight in Australian wine than an aged Grange, then add a magnum and I think you may have hit the jackpot (no gambling pun intended haha). A blend of fruit (96% Shiraz and 4% Cabernet Sauvignon) from Kalimna Vineyard (Barossa Valley), Barossa Valley, McLaren Vale and Limestone Coast. This next paragraph is taken straight from the Penfold’s tech sheet. Grange is an icon, being both Australia's and Penfolds' flagship wine. Grange boasts an unbroken line of vintages from the experimental 1951 and clearly demonstrates the synergy between Shiraz and the soils and climate of South Australia. Penfolds Grange displays fully ripe, intensely flavoured and textured Shiraz grapes in combination with new American oak. The result is a unique Australian style that is now recognised as the most consistent of the world's great wines. The Grange style is the original and most powerful expression of Penfolds' multivineyard, multi-district blending philosophy. This wine was showing all of the balsamic, aged leather and tobacco leaf you would come to expect from a wine of this age. You can see that its built for the long haul. Made to cellar, shows a peak drinking window of around 2025-2035 and I feel this is probably the case with tis bottle. It didn’t hit the high marks that we come to expect from grange, a good wine yes, but not a great wine and there is a big difference. There is an aura around these bottles, they carry so much history and are a story themselves within Australian wine, so many people dream of drinking the perfect aged bottle and they do exist, after all they are a living organism and are subject to lots of change and variation between bottles. Penfold’s will always hold a place amongst Australian wine history, perhaps the greatest brand Australia has produced around the world.

For those who follow AFL and in particular Collingwood, you would know that 2010 was a premiership year for them and this is exactly why Adam brought this bottle. 96% Shiraz and 4% Cabernet Sauvignon, I can’t tell you the vineyards it comes from as I don’t know them, Penfolds can source fruit from so many vineyards its probably to hard to put them on the labels! One thing that is evident is the quality of the fruit in this wine, the oak and winemaking are tuned to perfection. It’s such a well made wine, seamlessly built and assembled, does this take away from its beauty? Perhaps but such is the power and balance of this wine you find yourself marvelling at it. Mocha coffee, black fruits and a lick of blueberries are woven with vanilla spice and fresh leather boots. The tannins are not yet ‘resolved’ but also are not aggressive or harsh, they are a component needed to carry this wine to a great finish. One of the great wines of the world, I personally feel this vintage is not sitting in its ideal slot yet, maybe 5-8 years away from showcasing its pure beauty.

Many of you know that I have a love hate relationship with Cabernet and it certainly isn’t one of my favourite varietals. But wait, perhaps the problem I have with them is when they are young and brash, aged examples have always had me swooning. Whether its old Bordeaux or Aussie Cab, each time I have one with age I am left in awe and this was no exception. This will go down at this point in my life as one of the greatest red wines from Australia I have tasted, it was everything I wanted in an old wine. Firstly the cork, absolutely incredible and proves that proper storage is key, this bottle had not moved from its cellar since 2003, not even to look at! 1-2mm of staining max on the cork, firm and moist, just the way you want a 27 year old cork to be. The colour hardly faded or browning, still bright and deep red, fresh leather and dried lavender fill the glass, blackberries and blueberries following suite. There is a sweetness of vanilla bean and touch of white pepper too. The palate is a perfect symphony of all the elements, fruit, oak, acid and tannin, all effortlessly gliding around the mouth. The velvet glove remark is so true here, but its not an iron fist inside, its just fruit, leather and spice. A truly great wine, made even better by the old green bottle and heritage label. It’s wines like this that make me understand why many wine lovers buy 6/12 and lay them down. Are wines made in this style still today, I don’t think as much, there is a move towards a wine that can be enjoyed now or in years to come. Whether I am right or wrong, only time will tell.

Pierro wines are well known throughout the wine community. Their status as one of the great white wines is undeniable. They don’t make too many different wines, they choose to focus on what they know and do best. The family run winery has a special place amongst the mighty Margaret River families of wine. I have had the please of meeting the family and could not help but notice the simplicity at which they approach wine, I mean with the utmost respect they are farmers, carers of the land and grape growers. But the dedication and commitment to excellence is evident in every bottle. The normal Pierro bottle of Chardonnay is sublime, let alone the Vintage Release, which is the best parcels of wine kept back for 4 years which makes the 2020 the current release. It’s so hard to find, seems the west coast take majority of it and so they should, supporting your local region is incredibly important, just as supporting the entire Aus wine industry is. This was powerful yet completely restrained, fruit balance and oak integration were highlights, but the mineral drive and almost salted caramel note was the main attraction. Wines leave impressions on you for numerous reasons, the tannin, acid, fruit, oak, balance, breadth on palate and length are all factors, but sometimes its simply the people you share the bottle with that makes it all to memorable. This is one of my favourite chardonnays for 2024 and may have snuck its way into my top 10 whites of the year (huge call I know).

This label needs no introduction, these bottles are so highly sought after due to their pedigree and history. Wines of such place and purpose, showing Burgundy in all its glory, a scintillating journey through place and soil. The HCDB from 2022 is sourced from cooler, higher vineyards (roughly 420m above sea level) showing clay soils and cool climate freshness. Harvesting here can be a touch later than the lower vineyards and hence allows for slower ripening and flavour development. Its so floral and mineral on the nose, the flowers just continue to blossom, all with a citrus line holding it together. The palate has weight and depth, an incredibly complex wine considering its age and freshness. There of course is your lemon/orange and even a dash of fresh lime on the palate, but again it’s the florals and rocky undertone that are the stars, racy acidity ensuring length that continues. A glorious wine and a producer worthy of the accolades, 2022 being a great vintage if you ask me!.

Keppel Smith who runs Savaterre Wines with I’m sure a lot of help, is one of the great guys in wine, a true gentleman and great all round guy. That’s my experience with him anyway, and to top it off he makes some killer wines, especially the Chardonnays, something about the soils and gentle hills of Beechworth hey. The 2023 new release of the Frére Cadet is an absolute masterpiece of precision and flavour, bursting with grapefruit, white peache, nectarine, ginger and Asian spices it will leave you begging for more. Struck match and flint, wet river pebbles and a glorious creaminess all await you, lets not forget this is the baby brother/sister to the estate label. It doesn’t however leave you thinking that, its complex, dense and has incredible length. I am very lucky to be able to try this wine and sell this wine, its something I hold very dear! If your keen for some of this wine hit me up, probably the only independent retailer with the wine available! Beechworth is fast becoming the chardonnay destination for many wine lovers, will it take top spot from the famed Margaret River, who knows, but for this animal these 2 regions sit at the top of the chardonnay pyramid in Australia. This is no exception, glorious wine from a glorious site.

Recently I took some wines to Seville to do a round of blind challenges with the team, to mixed results of course but that’s the best part. After we had the 2 chardonnay’s I brought, Dom decided we should taste and aged Yarra Valley example and boy oh boy was it good. 8 years old and still showing incredible freshness on the nose and palate, citrus and some crisp unripe stonefruits burst out of the glass. On the palate its intricately laden with citrus, peach and creamy vanilla bean oak, but nothing is overpowering, the racy acid line helping drive this wine home. Something about Yarra Valley chardonnay from 2010-2019 that seems to hit the spot for me time and time again. Time to stock up.

There are a lot of wineries steeped in family tradition finding ways to honour the founding members of their family who built and laid the foundations of the winery they now run today. Seville Estate was first planted in 1972 and was a family run winery until only recently, one of the key ways to celebrate their past was a tribute to the doctor, Dr McMahon, a man who helped shape the Yarra Valley in his own right. This Pinot is by no means cheap, it sits close to $200 a bottle and for most that might sound outrageous or out of your price league. It doesn’t mean it should be overlooked and given the chance to try (via Coravin) I jumped at the opportunity. Making sure you can look beyond price is a key factor in assessing wine, we must be able to look at whats in the glass solely for what it is, taking into account only the key aspects of wine, aroma, colour, taste, balance, length and finish etc. Too often I see people critiquing the cost of a particular bottle, what is expensive/cheap to you will be completely different to others, what you perceive as value may be expensive to others. I do agree that it is a factor of the wine that needs to be looked at, but its not a defining one. This Pinot Noir has a sense of place and purpose you feel immediately once it is poured, it’s colouring a shade or 2 deeper than a lot of YV pinots. Its from the original vines planted in 1972 goes through 100% natural fermentation in brand new oak barrels and features a whopping 100% whole bunch. You would think by reading this that the nose and palate would be dominated by oak and bunch, but its not, there is so much glossy red fruit showing its almost unbelievable. The nose is bursting with red fruits, spice and aniseed, its truly inviting. On the palate it glides seamlessly yet has a certain power and width about it. Strawberry, liquorice and spice with a silky tannin structure leave you thinking this wine needs some more time to reveal its true identity. For now this is a powerful wine that is a showcase to the original vines and land its from, a wine I cannot wait to try in 5-10 years when I feel it will hit its absolute peak.

My not so secret love for chardonnay knows no limits, it’s my favourite grape and will continue to feature heavily in my cellar and my content. It’s often a misconceived grape with claims its always to buttery and big, or on the opposite end of the scale to lean and tart. It’s a fickle grape, one that requires care and attention yet it lends itself to winemaking influence such is its blandness on the vine. Hailing from the same stable that owns Shaw + Smith, Tolpuddle sticks to what it does best, chardonnay and pinot noir. Tasmania has what can now be described as the perfect climate for these grapes, long a slow ripening time and cool nights helps develop ripeness and flavour. This wine is sitting at almost 7 years of age yet drinks as fresh as it was bottled. Sea spray, lime leaves, rich citrus and some slight flinty reduction blossom out of the glass. Along with these are beautiful white florals, those fresh smells you get when a flower freshly blossums, it’s so inviting it’s almost a shame to drink, I could continue to smell this for hours.On the palate its mouth coating, but not due to its weight, it’s because of the sheer performance that is happening in there. One of the most well put together chardonnay’s I have had from Tassie, its sharp and racy, yet has this perfect balance of fruit and salinity. The length continues on and on reminding you of the pedigree of this wine, not that we need reminding. It’s no wonder this wine finished in the top 3 of the chardonnay challenge last year and will continue to feature this year coming.Cheers and what a wine to finish 2024 with!

Served to the group side by side (Collingwood pun not intended) with only the 1996 known, the other masked. In the glass these looked similar as you would expect, a deep and golden colour with glass coating density. On the nose the 1996 had a toffee and coffee note, not honeyed or nougat but more toffee apple and coffee grounds. Fresh as f was thrown around the table for a wine made in 1996, is there a wine made in Australia that holds its freshness as well as Hunter Valley Semillon.? I don’t think there is, but im sure I will be corrected by some on here. Still holding that beautiful acidity that I love from HV Semillon, but with roundness and texture, ripe and soft stonefruits all coated with a toffee and coffee blend, you couldn’t ask for much more. Enter 1993, and bang, even fresher, almost as if it was a different wine in the bottle, to youthful and fresh to be 32 years old! Citrus bursts and ripe stone-fruits, there is a creaminess and toffee texture but the fruit is the real star. Bravo to the Tyrrell’s family, these under cork can sometimes be a risk, the newer vintages under screwcap will outlive me and many more of us, they are truly a remarkable wine and one that needs to be in every wine lovers collection.

Dom has become more of a mentor and friend than just a winemaker, but by no means will that mean my review of any of his wines will become biased or more favourable. Within this industry you must find a way to put personal tastes, styles and friendships to the side to accurately assess the wine that’s in front of you. I don’t drink enough Riesling, for some reason unknown to me, I love citrus and sour, freshness and zipping acidity yet don’t drink much Riesling ahha. Maybe I’m just to connected to Chardonnay to look at other grapes. When I first smelled this wine and then tasted I instantly thought of a lime sherbet bomb, confectionary and citrus. There was a slight hint of saline and some stone fruit, but the dominant factor for me was the lime sherbet. In the mouth its fresh and what I expected with the lime twist, its grippy and zippy, holds true to what you want in young Riesling, capturing the sun and vintage, highlighting the land and soils with citrus power. A lovely wine that is wrapped in attractive packaging, I mean I am an animal so wine with animal packaging is a fave of mine.

Seeing these on auction sites sub $80 is one of wine lifes great gifts, knowing they are under stelvin and from one of the best vintages in Margaret River history, it’s the biggest no brainer to buy ever. I bought a few so I could have one immediately and then hold some for years to come. It’s a wine that jumps out of the glass from the moment you pour it, its screams Margaret River and lets you know its serious business from the outset. Glorious stonefruits and fresh crisp grapefruit are nestled amongst some lemon pith and ocean sea breeze, there is a freshness and sharpness akin to a wine much younger. This wine is so polished and refined, its greatest gift is its beauty as it rolls through the palate, the finish ever so long, it left me salivating with every sip, a wine I only saved a glass for day 2 such was my love for it. There is a fairy high % of new oak, some 42% of the barrels were brand new, but you can’t see the oak anymore, its dominance has subsided and melted into the glorious palate we enjoy today. A masterful chardonnay from one of the nest to do it in Aus.

Linear and sharp, citrus and peaches dominate when cold and by no means is this a young wine, it has so much maturity, must be something special Glenny does?. As is opened it began to show cashew and brine, lime leaf and such incredible length. From what I have been told there is No Malolactic Fermentation/Conversion on these wines, the racy acidity and fruit weight is what the winemaking team desire and long for. The 2020 vintage in Margaret River is going to go down as one of the greats, but lets be honest it seems they get the best of the weather each year, just not a lot rain. It’s a stunning part of the world and yes it may have taken a small part of my heart. Look forward to seeing this wine in the 2025 Series of the Chardonnay Challenge.