Top Critic Rated 90+/100 Luxe Mixed - 6 Pack Value
$524
$700
This is Great……and Here’s Why!
When you buy a wine from Pop Up Wine, you're buying wine that the world's top wine critics reckon are the best of the best. Top critic rated 90+/100 luxe mixed wines.1 x McHenry Hohnen Rolling Stone 2017 ~ Margaret River, Western Australia
97/100 Halliday Wine Companion, Erin Larkin
93/100 James Suckling
91/100 The Real Review, Gabrielle Poy
91/100 Decanter World Wine Awards
97/100 Halliday Wine Companion, Campbell Mattinson (2016 vintage)
96/100 The Real Review, Huon Hooke (2016 vintage)
93/100 James Suckling (2016 vintage)
92/100 The Wine Front (2016 vintage)
96/100 Decanter, Sarah Ahmed (2015 vintage)
95/100 Halliday Wine Companion, Steven Creber (2015 vintage)
95/100 The Real Review, Huon Hooke (2015 vintage)
95/100 The Wine Front (2015 vintage)
91/100 James Suckling (2015 vintage)
98/100 The West Australian, Ray Jordan (2014 vintage)
95/100 Halliday Wine Companion, Ned Goodwin MW (2014 vintage)
95/100 The Winefront (2014 vintage)
95/100 Decanter, Sarah Ahmed (2014 vintage)
92/100 Decanter, Andy Howard MW (2014 vintage)
90/100 The Real Review, Huon Hooke (2014 Vintage)
5 Star Winery, James Halliday
Gold - Wine Companion
"Halliday Wine Companion - Australian Winery of the Year 2022 & 2023"
Halliday Wine Companion, Erin Larkin "Savoury, oak-driven and structured tannins are the standout feature here; shapely, finely knit and supple. They provide a frame from which the red berries and exotic spice can hang. Long and rippling, this is a wine of savoury succulence and longevity."
James Suckling "The berry and cherry aromas and flavors with some orange peel and lemongrass undertones are very persuasive. It’s medium-bodied with medium firm tannins and a fresh and driven finish. Outstanding quality for the cool 2017 vintage."
The Real Review, Gabrielle Poy "A wafty nose of roses, meat and geranium lead into a very ripe core that is richly fruited. This is a well-structured and powerful style, the fruit has been packed with loads of flavour. The tannins are fine, chewy and bitter, reining in the boisterous core of fruit."
Halliday Wine Companion Awards 2023, Erin Larkin "We are coming to the end of the premium 2018 releases from Margaret River, so it is a thrill to be able to taste a few more before the tranche is exhausted. This is closed, restrained and cooling, with layers of graphite tannins and salty mineral acidity ... the fruit is supple and elegant, defined wholly by blackberries, mulberries and raspberry coulis. This has eons left in the tank. It would be impatient of you to drink it earlier than 2025 (we would forgive you if you did though, because it is already delicious)." (2018 vintage)
Halliday Wine Companion, Campbell Mattinson "It sits on the bolder side of medium weight, but it's superbly elegant and superbly persistent. It presents a velvety flow of blackcurrant, dark chocolate, gravel, peppercorn and wood smoke-like flavours and, while the pull of tannin is strong, the flow of fruit will not be halted. Sensational example of a Margaret River cabernet blend." (2016 Vintage)
The Real Review, Huon Hooke "Deepish red colour with a tint of purple. The bouquet is chocolaty and cedary, Bordelais oak-infused complexity, the palate full-bodied and stately, with good density and drying, savoury tannins. A marvellously elegant, complex, multi-dimensional red, cabernet-driven and follows the Bordeaux model closely. A terrific glass of wine now and for many years hence." (2016 vintage)
James Suckling "This blend of cabernet sauvignon, malbec, merlot and petit verdot has rich, earthy style with ripe dark berries and plums on offer, as well as dark spices, graphite and forest wood. The medium-bodied palate has an appealing, elegant feel and red-plum and berry flavors to close." (2016 vintage)
Decanter, Sarah Ahmed "A significant mid-February rain event delayed ripening but, with low yields, full tannin and flavour ripeness was attained. Soaring dried rose and white pepper aromas with juicy plum and concentrated blackcurrant on a hurtling attack. These flesh out through the velvety, bitter chocolate mid-palate (40% new oak), before reeling in. Finishes firm and very long, with signature gravelly tannins, a bloody iron tang and a spicy green peppercorn edge. Great potential!" (2015 vintage)
Halliday Wine Companion, Steven Creber "A blend of cabernet sauvignon, malbec, merlot and petit verdot from the Hazel Vineyard; essentially a barrel selection of the best of the Bordeaux varieties. It's not quite the finished article, but it has the components in the making for a complex and long-lived wine. The fruit has elegance and depth to go with it, the tannin ripe and persistent." (2015 vintage)
The Real Review, Huon Hooke "Deep, rich colour, the bouquet likewise rich, ripe, chocolate and toasty, with definite cabernet cassis, cedar and leafy notes. It's full-bodied and firm in tannin, with good extract and density. Lashings of ripe, mouthcoating, supple tannins. A glorious cabernet of real panache and presence. It already drinks well and will repay cellaring." (2015 vintage)
James Suckling "Some very rich, ripe aromas here with currants, plum paste and dried dark berries, as well as mint and other dark-leaf roasting herbs. The palate is very ripe, bold and rich with a powerful, weighty finish. A blend of cabernet sauvignon, malbec, merlot and petit verdot." (2015 vintage)
Ray Jordan “I expected this to be very good and it is. In fact, it’s the best release yet of this blend of Cabernet Malbec Merlot and Petit Verdot. There is a graceful stylishness, with aromas of light cedar and pure black fruits. The palate is a feature; perfectly balanced with grainy tannins and beautifully weighted oak. There is an effortless feel in the mouth as the palate drives to its long, controlled and focused finish.” (2014 vintage)
Halliday Wine Companion, Ned Goodwin MW "... this is a polished, forcefully ripe and assiduously structured blend. The wave of dark fruit aromas, the waft of cedar and reassuring bite of high-quality French oak (18 months in largely 2 and 3yo old barrels) and the stiff-upper-lip of acidity melded to finely woven grape tannins, are all class. This is best laid down as a test of mettle and patience." (2014 vintage)
The Winefront "Deep and deeply savoury style, all black olive, bitter dark chocolate, and roast beef, yet not without floral perfume and bay leaf top notes. Rumbles with gravelly tannin pushes firm with flavour, and rides long in the palate. It’s a wine of distinct personality and interest. Acidity feels ‘minerally’ and well settled. The contributions from Malbec and Merlot seem significant here and in a very good way. Yes." (2014 vintage)
Decanter, Sarah Ahmed "The wettest winter for some time followed by a dry, warm spring and summer with sunny days and cool evenings, leading to good ripeness and acid retention. Perfumed eucalyptus, dried roses, violets, gunpowder green tea and bitter chocolate, which follow through on the palate. Juicily persistent, with well-defined fresh blackcurrant and berry fruit, and powdery, dusty tannins. Long and precise finish, with a bloody ironstone tang." (2014 vintage)
Decanter, Andy Howard MW "Powerful, quite pungent and dominated by dark-fruit characters: there is no shortage of intent here. Fleshy, quite showy on the palate, but with refined glossy oak and fine-grained tannins. A serious wine with the depth and concentration to age very well. A classic Margaret River example, well worth buying and laying down for several years." (2014 vintage)
The Real Review, Huon Hooke "The bouquet and taste are quite oaky, the wine is full-bodied, dry, savoury and bold, with a firm grip to close. The finish is very firm and drying, and the wine needs food. A good wine in a fairly dry, strongly-oaked style, which seems to need a bit more time." (2014 vintage)
48% cabernet sauvignon, 20% Merlot, 20% Malbec and 12% Petit Verdot.
Founded by one of the pioneers of the Margaret River winemaking region, David Hohnen and his brother in law, Murray McHenry, an accomplished fine wine retailer. Both have been making wine in Margaret River since the early 1970’s. McHenry Hohnen vineyards are 100% biodynamic. Their three unique vineyards (Burnside, Calgardup and Hazel’s) produce wines that are a reflection of the land. McHenry Hohnen focusses on crafting site-expressive wines and are known for producing some of the region's best wines.
1 x Te Mata Bullnose Syrah 2018 ~ Hawkes Bay, New Zealand
97/100 Sam Kim
96/100 Huon Hooke
96/100 Cameron Douglas
95/100 The Wine Front
90/100 Decanter World Wine Awards
16.5/20 Jancis Robinson
Te Mata Estate is regarded as one of New Zealand’s most important wine producers
Sam Kim "The palate is concentrated, focused and delightfully flowing with outstanding depth and intensity, while remaining elegant and poised, leading to an extremely long expansive finish. Harmonious, seamless and flawlessly precise. Combining exquisite refinement and undeniable power, this latest offering is another stunning beauty under this iconic label...The gorgeously perfumed bouquet shows Black Doris plum, sweet raspberry, violet, olive and toasted almond characters with a whiff of fragrant spice. "
Jancis Robinson "Confected black fruit, finely layered tannins, a touch of bacon and smoke on the finish. Dry, savoury, meaty persistence."
Cameron Douglas "A great bouquet, the fine nose of Syrah with white and black peppercorn, roses and lavender, a core of red currants, black cherry and Doris plum, some sweet olive and new leather. Firm, youthful and dry with an abundance of tannins and acidity."
Decanter "A very modern take on Syrah which turns up the chocolate and cappuccino characters to create a rich and silky wine. There’s dark cherry and ripe raspberry fruit to balance the roasted coffee tannins with an acid spike. Extended skin contact and a warmish fermentation have given this depth and elegance."
Gary Walsh "Ras el hanout (راس الحانوت) is a spice mix that means ‘head of the shop’, and maybe we have a bull in a shop here, such is the level of exotic spice and perfume pumping out of the glass. In with that, some lavender and vanilla, cherry and redcurrant, a smattering of green herb too. It’s light to medium-bodied, fine emery tannin, juicy raspberry acidity and flavour, inner-mouth perfume and spiced wood aromatic, and a dusty white pepper texture and taste on a cool long finish. Nice and ‘minerally’ too. You have to like them spicy and lithe, and if so, this’ll be close to the top of the shop for you."
Huon Hooke "...a pronounced spicy, peppery aroma, the palate sweet rich and deep in very elegant, classy fruit flavour. The tannins are ample and refined, balanced and the wine is overall delicious. Black pepper, subtle cloves and other spices. It has a core of fruit sweetness that is utterly delicious."
World of Fine Wine 'Getting to know a legend' "A visit to one of the world’s greatest fine-wine estates should be an integral part of any tour of New Zealand. On the East Coast of New Zealand’s North Island is the independently owned, family-run, Te Mata Estate. Owners and staff still work on vineyards that began growing Cabernet, Chardonnay, and Pinot Noir back in the 1890s, making it the country’s oldest wine estate. Since 1905, this winery has been winning gold medals globally, which led to these sites becoming the country’s first to be protected by law due to their viticultural history...Te Mata Estate wines are currently available in 45 countries and have been presented at some of the world’s top tables— including to President Barrack Obama, President Xi Jinping, and Queen Elizabeth II’s Diamond Jubilee."
Raymond Chan "Te Mata Estate was the standard by which every other wine producer could be judged against, as the full range of styles has always been impeccable. In the earlier days, Hawke’s Bay was the scene of New Zealand’s quality wine, so it was very apt to have Te Mata Estate as the point of reference. Even when other regions developed, and Marlborough grew larger, and other varietals such as Pinot Noir became important, one could understand the state of the New Zealand wine industry by how Te Mata Estate behaved or reacted to influences, whether internal or international."
Te Mata Estate is regarded as one of New Zealand’s most important wine producers. It is New Zealand's oldest winery, oldest wine estate and has the oldest winery cellars in the country - in continuous operation since 1895. Coleraine is Te Mata's most acclaimed wine and is often regarded as New Zealand's best red wine.
1 x Chateau Lynch-Moussas, Pauillac 2016 - Bordeaux , France
94/100 Wine Advocate
93/100 Falstaff Magazin
93/100 James Suckling
92/100 Decanter
92/100 Jeff Leve, The Wine Cellar Insider
92+/100 Neal Martin, vinous.com
91/100 Jeb Dunnuck
91/100 Wine Spectator
92/100 Highly Recommended Silver - Decanter World Wine Awards
Decanter Wines of the Year 2021
Jeb Dunnuck “A fine Pauillac and has a pretty, classic, elegant style that’s very much in the character of the vintage. Ruby-colored, with notes of tobacco, leafy herbs, and graphite, it has fine tannins and, again, an undeniable elegance and classic style.”
Neal Martin, Vinous “...I like the density of this Pauillac, which is focused and elegant yet classic on the finish...The palate is well balanced, with mint-infused black fruit, tobacco and sage.”
Wine Spectator "A restrained style, with a sanguine note leading off for a mix of gently mulled damson plum, loganberry, and red currant fruit flavors. Supple in feel, with perfumy cedar and alder notes guiding the finish."
Decanter "Tight and fresh, this shows good quality black fruits in a light, earlier drinking style. It's not as creamy in texture as some others, but has an enjoyable, fleshy texture as it opens in the glass."
83% Cabernet Sauvignon 17% Merlot
Château Lynch-Moussas was originally owned by Count Jean-Baptiste Lynch of Ireland in the 18th century. At the time, the estate was much larger than it is today. In fact, the Left Bank estate was so large in those days, it was eventually divided into two parts. Half of the estate gave birth to Chateau Lynch Bages. The remaining portion became Chateau Lynch Moussas. Like Lynch-Bages, it was ranked as a fifth growth in the 1855 Bordeaux classification.
In 1919, Chateau Lynch Moussas was purchased by the Casteja family and its negociant arm, Borie Manoux, which owns numerous other Bordeaux estates in the Medoc and the Right Bank including Chateau Batailley and Chateau Trotte Vieille. At the time of the purchase, they also owned Chateau Duhart-Milon.
1 x Château Maucoil Châteauneuf-du-Pape Trésor White 2014 - Rhône Valley, France
90/100 Wine Spectator
90/100 Wine Enthusiast
90/100 Robert Parker
30% Grenache Blanc, 30% Clairette, 30% Bourboulenc and 10% Roussanne
Jeb Dunnuck "More tropical in character with plenty of pineapple, peach and subtle brioche, the 2014 Châteauneuf du Pape Blanc Tresor des Papes is medium-bodied, beautifully textured, and lengthy with a dry finish. This shows a touch more class and purity than the traditional cuvée and should have a longer drink window as well."
The history of Château Maucoil began several centuries ago. Ancient documents state that its first occupants were Romans who set up a base for Caesar’s legions. Later, Joseph de La Pise, Lord of Maucoil and archivist of the House of Orange-Nassau, the Dutch royal family, inherited the estate and the castle which was built in 1624. From then on, winegrowing became an intrinsic part of the history of Château Maucoil.
1 x Man O' War Valhalla Chardonnay 2020 ~ Waiheke Island, New Zealand
95/100 Cam Douglas MS
94/100 The Real Review, Bob Campbell
94/100 James Suckling
93/100 The Real Review, Stephen Wong
93/100 The Real Review, Bob Campbell
95/100 The Real Review, Bob Campbell (2019 vintage)
94/100 Cam Douglas MS (2019 vintage)
95/100 The Real Review, Bob Campbell (2018 vintage)
92/100 James Suckling (2018 vintage)
90/100 Cam Douglas MS (2018 vintage)
17.5/20 Jancis Robinson (2018 vintage)
Ranked #4 of New Zealand Chardonnays - Wine 360
5 Star Rated by Bob Campbell
Cam Douglas MS "A full-bodied, nutty, rich and powerful wine with a core of roasted stone fruit and toasty cashew-nut oak flavours, fine textured tannins and a brazil-nut butter texture. Baked peaches and lemon, nectarine skin and grapefruit. There’s vanilla and nut, warming alcohol and medium+ acidity. A wine that ticks all the boxes of weight and intensity, richness and power, flavour and deliciousness. "
The Real Review, Bob Campbell "Big, rich and creamy chardonnay with layers of tree fruit, citrus fruit, mineral and oak flavours. Complex, satisfying and generously proportioned, with a solid backbone of tangy acid and peppery tannins. An heroic chardonnay with development potential."
James Suckling "A crisp and very lively chardonnay with sliced lemon, green apple and a hint of nougat. Medium-bodied with excellent energy and a minerally finish. Salty."
The Real Review, Stephen Wong "Tight, flinty sulfide/smoke nose, young, closed. Very high-toned citrus and herb notes - in the reductive, mineral style. Concentrated fruit, sulfites dominating at present, will this integrate over time? Very modern style, quite lean. Just lacking the fruit weight and depth to stand up the level of reduction here; still very good, but shy of great"
The Real Review, Bob Campbell "Light, slightly phenolic (in a good way) with grapefruit, sizzled butter, and oyster shell flavours. A bit simple at first but opened up as it sat in the glass."
The Real Review, Bob Campbell "Rich, complex chardonnay with grapefruit, nectarine, green apple, mint and a saline-mineral character.A lively, high-energy wine that promises to age very well indeed." (2019 vintage)
Cam Douglas MS "A rich and captivating bouquet with aromas of vanilla and roasted peach, baked apple and cashew nut, sour cream and burnt butter, nectarine and baking spice. There's no mistaking the power, the oak and the variety. Full-bodied and creamy textured on the palate with stone fruit and grapefruit flavours, vanilla and rw sugar with baking spice and smoke flavours of oak, fine tannins and mediumacidity. This is a big wine, but very well made, quite serious , rich, bold, nutty and ready." (2019 vintage)
Bob Campbell "Rich, weighty, creamy-textured chardonnay with toast, sizzled butter, peach, melon, spice and citrus flavours (among others). A satisfyingly complex and textural wine that demonstrate impressive viticultural and winemaking skills" (2018 vintage)
James Suckling "Sweetly floral and offering a wealth of fresh melon and peaches with orange blossom, too. The palate has a rich, fleshy and quite succulent feel with plenty of flavor, following the peach and lemon vein. Grilled nuts to close." (2018 vintage)
Cam Douglas "There’s no mistaking the power and impact from this wine with aromas of cashew nut and whipped cream, roasted peaches and vanilla, smoky wood and brown baking spices. On the palate - full-bodied with a creamy texture, fruity reflecting the aromas from the bouquet. With the presented level of bottle-development, this wine is ready to enjoy from today and through 2021." (2018 vintage)
Jancis Robinson "...this is proper premier cru stuff, with all the sophistication and minerality (whatever that might be!) of great Chardonnay." (2018 vintage)
The Winemaker "The palate is concentrated with waves of harmonious flavours of ripe citrus, flinty lees characters and nutty, toasty flavours. The acidity is well-matched with the weight and concentration of the wine, rich enough not to be distracted by any malo or heavy lees work."
Raymond Chan "The nose is softly full and voluminous with generous and up-front aromas of ripe yellow stonefruits along with nuances of citrus and tropical fruit melded with well-packed complexing aromas of gunflint reduction, creamy barrel-ferment and nutty oak. This has depth and power. Medium-full bodied, the palate has rich and mouth-filling flavours of ripe yellow stonefruits with hints of citrus and tropical fruit, integrated with a fine, complex amalgam of nutty oak and flinty reduction. There is a suggestion of richness and creaminess from the barrel-ferment, which is balanced by bright, refreshing acidity. The wine carries with power and drives along a fine-textured line, leading to a long and sustained finish. This is a rich, mouth-filling and concentrated, complex Chardonnay with stonefruit, nutty oak and gunflint interest on a powerful palate. Match with poultry, pork and veal dishes over the next 5-6+ years. A selection of the finest barrels. Fruit from the volcanic hillsides WBP, and fruit from the sheltered hillsides foot-stomped, then fully indigenous yeast barrel-fermented with full solids to 14.0% alc., the wine aged 11 months in 36% new French oak puncheons.." (2017 vintage)
Robert Parker The Wine Advocate "Man O’ War is without a doubt one of New Zealand’s greatest wineries in the making and one to watch."
Jancis Robinson “Waiheke Island, home to one of the country’s best Syrah producers Man O’ War…New Zealand is second only to the Rhône in the consistency of quality it achieves.”
Raymond Chan "Man O’ War is arguably Waiheke Island’s most significant wine producer.."
Man O'War Vineyards is a leading New Zealand wine producer on Waiheke Island in the Hauraki Gulf. It is known for its consistently high-quality range of wines made from grape varieties like Chardonnay, Syrah, Merlot and Cabernet Sauvignon. Each small parcel of vines is carefully tended and harvested by hand, then vinified separately, fusing classic Old World techniques with innovative New World ideas.
1 x J. Dumangin Fils Le Vintage 1er Cru Champagne 2004 ~ Champagne, France
95/100 James Suckling
93/100 Wine Enthusiast
91/100 Wine Spectator
91 /100 - Champagne Guide Tyson Stelzer, Champagne Expert and Author of The Champagne Guide.
Decanter Magazine ~ Top 50 Wines of the Year
James Suckling "Outstanding buy with a whopping nine years en tirage, this has a super contained set of complex aromas - toasty yeast notes, grilled almonds and red berries all packed in close and tight. The palate revolves around a core of concentrated lemon drop flavor, and acidity is a leading element, holding the finish well. Superfine and super fresh for the age. Drink now."
Wine Spectator "Fresh and lithe, this open-knit Champagne is lightly chalky in texture, with notes of white raspberry, piecrust, pickled ginger, and lemon zest."
Tyson Stelzer "bouquet is defined by lemon, with hints of honey and a note of orange. The palate adds butterscotch and ripe peach fruit, leading off clean and then quickly becoming savoury and secondary. The acid balance is commendable, keeping a short finish from becoming broad..."
Wine Enthusiast "Ripe yet crisp, this is a fine reflection of the excellent 2004 vintage in Champagne. Ready to drink now, but it will certainly age."
Matthew Jukes "When I had the chance to taste Gilles Dumangin's new 2004 vintage, which I tipped off to by an eminent friend, I had high expectations. This is a large, but very good harvest in Champagne, but many wines lack drive and definition. Gilles has clearly endeavoured to make a memorable wine in 2004 because his version is nothing short of spectacular. The Dumangins have spent 350 years perfecting their craft in Champagne and there can’t have been many better wines made here, over three and a half centuries, than this one".
Julian Hitner, WineAlign ~ "Possessing marvellous delicacy and harmony, the 2004 Dumangin J. Fils will offer suitable satisfaction over the next six years or more.....Extremely graceful, stylish champagne."
Bob Campbell Wine Reviews (NZ) - "Rich, creamy wine with an impressive ethereal lightness. Wonderfully pure. Chalk, toast and hazelnut. Lovely acidity - not hard, accessible but gives backbone"
The New Zealand Herald (NZ) - From a vintage bursting with flavour this is drinking well now but will continue to develop. Its is a light, bright and fruity, a classic... by John Hawkesby Seen on the tables at Gordon Ramsay's restaurants and is Paul McCartney's favourite Fizz, its that good!
This is the best buy quality Vintage Champagne in Singapore, outstanding value!
J. Dumangin Fils are a small family-run Champagne House based in the village of Chigny-les-Roses south of Reims. Dumangin have a long history overflowing with fantastic winemakers, some with names borrowed from Greek legend. The first family member to turn his hands to winemaking was Firmin Dumangin, born in 1650. Hippolyte Dumangin, born 1851, was the first to market champagne under the Dumangin brand. Achille Dumangin named a variety after himself around 1909. Jacky Dumangin achieved fame for a Premier Cru Champagne which won an impressive number awards during his 30 years at the helm. The current head of House Dumangin has a disappointingly French name: Gilles. He is the 5th generation of the family to produce champagne.
When you buy a wine from Pop Up Wine, you're buying wine that the world's top wine critics reckon are the best of the best. Top critic rated 90+/100 luxe mixed wines.
1 x McHenry Hohnen Rolling Stone 2017 ~ Margaret River, Western Australia
97/100 Halliday Wine Companion, Erin Larkin
93/100 James Suckling
91/100 The Real Review, Gabrielle Poy
91/100 Decanter World Wine Awards
97/100 Halliday Wine Companion, Campbell Mattinson (2016 vintage)
96/100 The Real Review, Huon Hooke (2016 vintage)
93/100 James Suckling (2016 vintage)
92/100 The Wine Front (2016 vintage)
96/100 Decanter, Sarah Ahmed (2015 vintage)
95/100 Halliday Wine Companion, Steven Creber (2015 vintage)
95/100 The Real Review, Huon Hooke (2015 vintage)
95/100 The Wine Front (2015 vintage)
91/100 James Suckling (2015 vintage)
98/100 The West Australian, Ray Jordan (2014 vintage)
95/100 Halliday Wine Companion, Ned Goodwin MW (2014 vintage)
95/100 The Winefront (2014 vintage)
95/100 Decanter, Sarah Ahmed (2014 vintage)
92/100 Decanter, Andy Howard MW (2014 vintage)
90/100 The Real Review, Huon Hooke (2014 Vintage)
5 Star Winery, James Halliday
Gold - Wine Companion
"Halliday Wine Companion - Australian Winery of the Year 2022 & 2023"
Halliday Wine Companion, Erin Larkin "Savoury, oak-driven and structured tannins are the standout feature here; shapely, finely knit and supple. They provide a frame from which the red berries and exotic spice can hang. Long and rippling, this is a wine of savoury succulence and longevity."
James Suckling "The berry and cherry aromas and flavors with some orange peel and lemongrass undertones are very persuasive. It’s medium-bodied with medium firm tannins and a fresh and driven finish. Outstanding quality for the cool 2017 vintage."
The Real Review, Gabrielle Poy "A wafty nose of roses, meat and geranium lead into a very ripe core that is richly fruited. This is a well-structured and powerful style, the fruit has been packed with loads of flavour. The tannins are fine, chewy and bitter, reining in the boisterous core of fruit."
Halliday Wine Companion Awards 2023, Erin Larkin "We are coming to the end of the premium 2018 releases from Margaret River, so it is a thrill to be able to taste a few more before the tranche is exhausted. This is closed, restrained and cooling, with layers of graphite tannins and salty mineral acidity ... the fruit is supple and elegant, defined wholly by blackberries, mulberries and raspberry coulis. This has eons left in the tank. It would be impatient of you to drink it earlier than 2025 (we would forgive you if you did though, because it is already delicious)." (2018 vintage)
Halliday Wine Companion, Campbell Mattinson "It sits on the bolder side of medium weight, but it's superbly elegant and superbly persistent. It presents a velvety flow of blackcurrant, dark chocolate, gravel, peppercorn and wood smoke-like flavours and, while the pull of tannin is strong, the flow of fruit will not be halted. Sensational example of a Margaret River cabernet blend." (2016 Vintage)
The Real Review, Huon Hooke "Deepish red colour with a tint of purple. The bouquet is chocolaty and cedary, Bordelais oak-infused complexity, the palate full-bodied and stately, with good density and drying, savoury tannins. A marvellously elegant, complex, multi-dimensional red, cabernet-driven and follows the Bordeaux model closely. A terrific glass of wine now and for many years hence." (2016 vintage)
James Suckling "This blend of cabernet sauvignon, malbec, merlot and petit verdot has rich, earthy style with ripe dark berries and plums on offer, as well as dark spices, graphite and forest wood. The medium-bodied palate has an appealing, elegant feel and red-plum and berry flavors to close." (2016 vintage)
Decanter, Sarah Ahmed "A significant mid-February rain event delayed ripening but, with low yields, full tannin and flavour ripeness was attained. Soaring dried rose and white pepper aromas with juicy plum and concentrated blackcurrant on a hurtling attack. These flesh out through the velvety, bitter chocolate mid-palate (40% new oak), before reeling in. Finishes firm and very long, with signature gravelly tannins, a bloody iron tang and a spicy green peppercorn edge. Great potential!" (2015 vintage)
Halliday Wine Companion, Steven Creber "A blend of cabernet sauvignon, malbec, merlot and petit verdot from the Hazel Vineyard; essentially a barrel selection of the best of the Bordeaux varieties. It's not quite the finished article, but it has the components in the making for a complex and long-lived wine. The fruit has elegance and depth to go with it, the tannin ripe and persistent." (2015 vintage)
The Real Review, Huon Hooke "Deep, rich colour, the bouquet likewise rich, ripe, chocolate and toasty, with definite cabernet cassis, cedar and leafy notes. It's full-bodied and firm in tannin, with good extract and density. Lashings of ripe, mouthcoating, supple tannins. A glorious cabernet of real panache and presence. It already drinks well and will repay cellaring." (2015 vintage)
James Suckling "Some very rich, ripe aromas here with currants, plum paste and dried dark berries, as well as mint and other dark-leaf roasting herbs. The palate is very ripe, bold and rich with a powerful, weighty finish. A blend of cabernet sauvignon, malbec, merlot and petit verdot." (2015 vintage)
Ray Jordan “I expected this to be very good and it is. In fact, it’s the best release yet of this blend of Cabernet Malbec Merlot and Petit Verdot. There is a graceful stylishness, with aromas of light cedar and pure black fruits. The palate is a feature; perfectly balanced with grainy tannins and beautifully weighted oak. There is an effortless feel in the mouth as the palate drives to its long, controlled and focused finish.” (2014 vintage)
Halliday Wine Companion, Ned Goodwin MW "... this is a polished, forcefully ripe and assiduously structured blend. The wave of dark fruit aromas, the waft of cedar and reassuring bite of high-quality French oak (18 months in largely 2 and 3yo old barrels) and the stiff-upper-lip of acidity melded to finely woven grape tannins, are all class. This is best laid down as a test of mettle and patience." (2014 vintage)
The Winefront "Deep and deeply savoury style, all black olive, bitter dark chocolate, and roast beef, yet not without floral perfume and bay leaf top notes. Rumbles with gravelly tannin pushes firm with flavour, and rides long in the palate. It’s a wine of distinct personality and interest. Acidity feels ‘minerally’ and well settled. The contributions from Malbec and Merlot seem significant here and in a very good way. Yes." (2014 vintage)
Decanter, Sarah Ahmed "The wettest winter for some time followed by a dry, warm spring and summer with sunny days and cool evenings, leading to good ripeness and acid retention. Perfumed eucalyptus, dried roses, violets, gunpowder green tea and bitter chocolate, which follow through on the palate. Juicily persistent, with well-defined fresh blackcurrant and berry fruit, and powdery, dusty tannins. Long and precise finish, with a bloody ironstone tang." (2014 vintage)
Decanter, Andy Howard MW "Powerful, quite pungent and dominated by dark-fruit characters: there is no shortage of intent here. Fleshy, quite showy on the palate, but with refined glossy oak and fine-grained tannins. A serious wine with the depth and concentration to age very well. A classic Margaret River example, well worth buying and laying down for several years." (2014 vintage)
The Real Review, Huon Hooke "The bouquet and taste are quite oaky, the wine is full-bodied, dry, savoury and bold, with a firm grip to close. The finish is very firm and drying, and the wine needs food. A good wine in a fairly dry, strongly-oaked style, which seems to need a bit more time." (2014 vintage)
48% cabernet sauvignon, 20% Merlot, 20% Malbec and 12% Petit Verdot.
Founded by one of the pioneers of the Margaret River winemaking region, David Hohnen and his brother in law, Murray McHenry, an accomplished fine wine retailer. Both have been making wine in Margaret River since the early 1970’s. McHenry Hohnen vineyards are 100% biodynamic. Their three unique vineyards (Burnside, Calgardup and Hazel’s) produce wines that are a reflection of the land. McHenry Hohnen focusses on crafting site-expressive wines and are known for producing some of the region's best wines.
1 x Te Mata Bullnose Syrah 2018 ~ Hawkes Bay, New Zealand
97/100 Sam Kim
96/100 Huon Hooke
96/100 Cameron Douglas
95/100 The Wine Front
90/100 Decanter World Wine Awards
16.5/20 Jancis Robinson
Te Mata Estate is regarded as one of New Zealand’s most important wine producers
Sam Kim "The palate is concentrated, focused and delightfully flowing with outstanding depth and intensity, while remaining elegant and poised, leading to an extremely long expansive finish. Harmonious, seamless and flawlessly precise. Combining exquisite refinement and undeniable power, this latest offering is another stunning beauty under this iconic label...The gorgeously perfumed bouquet shows Black Doris plum, sweet raspberry, violet, olive and toasted almond characters with a whiff of fragrant spice. "
Jancis Robinson "Confected black fruit, finely layered tannins, a touch of bacon and smoke on the finish. Dry, savoury, meaty persistence."
Cameron Douglas "A great bouquet, the fine nose of Syrah with white and black peppercorn, roses and lavender, a core of red currants, black cherry and Doris plum, some sweet olive and new leather. Firm, youthful and dry with an abundance of tannins and acidity."
Decanter "A very modern take on Syrah which turns up the chocolate and cappuccino characters to create a rich and silky wine. There’s dark cherry and ripe raspberry fruit to balance the roasted coffee tannins with an acid spike. Extended skin contact and a warmish fermentation have given this depth and elegance."
Gary Walsh "Ras el hanout (راس الحانوت) is a spice mix that means ‘head of the shop’, and maybe we have a bull in a shop here, such is the level of exotic spice and perfume pumping out of the glass. In with that, some lavender and vanilla, cherry and redcurrant, a smattering of green herb too. It’s light to medium-bodied, fine emery tannin, juicy raspberry acidity and flavour, inner-mouth perfume and spiced wood aromatic, and a dusty white pepper texture and taste on a cool long finish. Nice and ‘minerally’ too. You have to like them spicy and lithe, and if so, this’ll be close to the top of the shop for you."
Huon Hooke "...a pronounced spicy, peppery aroma, the palate sweet rich and deep in very elegant, classy fruit flavour. The tannins are ample and refined, balanced and the wine is overall delicious. Black pepper, subtle cloves and other spices. It has a core of fruit sweetness that is utterly delicious."
World of Fine Wine 'Getting to know a legend' "A visit to one of the world’s greatest fine-wine estates should be an integral part of any tour of New Zealand. On the East Coast of New Zealand’s North Island is the independently owned, family-run, Te Mata Estate. Owners and staff still work on vineyards that began growing Cabernet, Chardonnay, and Pinot Noir back in the 1890s, making it the country’s oldest wine estate. Since 1905, this winery has been winning gold medals globally, which led to these sites becoming the country’s first to be protected by law due to their viticultural history...Te Mata Estate wines are currently available in 45 countries and have been presented at some of the world’s top tables— including to President Barrack Obama, President Xi Jinping, and Queen Elizabeth II’s Diamond Jubilee."
Raymond Chan "Te Mata Estate was the standard by which every other wine producer could be judged against, as the full range of styles has always been impeccable. In the earlier days, Hawke’s Bay was the scene of New Zealand’s quality wine, so it was very apt to have Te Mata Estate as the point of reference. Even when other regions developed, and Marlborough grew larger, and other varietals such as Pinot Noir became important, one could understand the state of the New Zealand wine industry by how Te Mata Estate behaved or reacted to influences, whether internal or international."
Te Mata Estate is regarded as one of New Zealand’s most important wine producers. It is New Zealand's oldest winery, oldest wine estate and has the oldest winery cellars in the country - in continuous operation since 1895. Coleraine is Te Mata's most acclaimed wine and is often regarded as New Zealand's best red wine.
1 x Chateau Lynch-Moussas, Pauillac 2016 - Bordeaux , France
94/100 Wine Advocate
93/100 Falstaff Magazin
93/100 James Suckling
92/100 Decanter
92/100 Jeff Leve, The Wine Cellar Insider
92+/100 Neal Martin, vinous.com
91/100 Jeb Dunnuck
91/100 Wine Spectator
92/100 Highly Recommended Silver - Decanter World Wine Awards
Decanter Wines of the Year 2021
Jeb Dunnuck “A fine Pauillac and has a pretty, classic, elegant style that’s very much in the character of the vintage. Ruby-colored, with notes of tobacco, leafy herbs, and graphite, it has fine tannins and, again, an undeniable elegance and classic style.”
Neal Martin, Vinous “...I like the density of this Pauillac, which is focused and elegant yet classic on the finish...The palate is well balanced, with mint-infused black fruit, tobacco and sage.”
Wine Spectator "A restrained style, with a sanguine note leading off for a mix of gently mulled damson plum, loganberry, and red currant fruit flavors. Supple in feel, with perfumy cedar and alder notes guiding the finish."
Decanter "Tight and fresh, this shows good quality black fruits in a light, earlier drinking style. It's not as creamy in texture as some others, but has an enjoyable, fleshy texture as it opens in the glass."
83% Cabernet Sauvignon 17% Merlot
Château Lynch-Moussas was originally owned by Count Jean-Baptiste Lynch of Ireland in the 18th century. At the time, the estate was much larger than it is today. In fact, the Left Bank estate was so large in those days, it was eventually divided into two parts. Half of the estate gave birth to Chateau Lynch Bages. The remaining portion became Chateau Lynch Moussas. Like Lynch-Bages, it was ranked as a fifth growth in the 1855 Bordeaux classification.
In 1919, Chateau Lynch Moussas was purchased by the Casteja family and its negociant arm, Borie Manoux, which owns numerous other Bordeaux estates in the Medoc and the Right Bank including Chateau Batailley and Chateau Trotte Vieille. At the time of the purchase, they also owned Chateau Duhart-Milon.
1 x Château Maucoil Châteauneuf-du-Pape Trésor White 2014 - Rhône Valley, France
90/100 Wine Spectator
90/100 Wine Enthusiast
90/100 Robert Parker
30% Grenache Blanc, 30% Clairette, 30% Bourboulenc and 10% Roussanne
Jeb Dunnuck "More tropical in character with plenty of pineapple, peach and subtle brioche, the 2014 Châteauneuf du Pape Blanc Tresor des Papes is medium-bodied, beautifully textured, and lengthy with a dry finish. This shows a touch more class and purity than the traditional cuvée and should have a longer drink window as well."
The history of Château Maucoil began several centuries ago. Ancient documents state that its first occupants were Romans who set up a base for Caesar’s legions. Later, Joseph de La Pise, Lord of Maucoil and archivist of the House of Orange-Nassau, the Dutch royal family, inherited the estate and the castle which was built in 1624. From then on, winegrowing became an intrinsic part of the history of Château Maucoil.
1 x Man O' War Valhalla Chardonnay 2020 ~ Waiheke Island, New Zealand
95/100 Cam Douglas MS
94/100 The Real Review, Bob Campbell
94/100 James Suckling
93/100 The Real Review, Stephen Wong
93/100 The Real Review, Bob Campbell
95/100 The Real Review, Bob Campbell (2019 vintage)
94/100 Cam Douglas MS (2019 vintage)
95/100 The Real Review, Bob Campbell (2018 vintage)
92/100 James Suckling (2018 vintage)
90/100 Cam Douglas MS (2018 vintage)
17.5/20 Jancis Robinson (2018 vintage)
Ranked #4 of New Zealand Chardonnays - Wine 360
5 Star Rated by Bob Campbell
Cam Douglas MS "A full-bodied, nutty, rich and powerful wine with a core of roasted stone fruit and toasty cashew-nut oak flavours, fine textured tannins and a brazil-nut butter texture. Baked peaches and lemon, nectarine skin and grapefruit. There’s vanilla and nut, warming alcohol and medium+ acidity. A wine that ticks all the boxes of weight and intensity, richness and power, flavour and deliciousness. "
The Real Review, Bob Campbell "Big, rich and creamy chardonnay with layers of tree fruit, citrus fruit, mineral and oak flavours. Complex, satisfying and generously proportioned, with a solid backbone of tangy acid and peppery tannins. An heroic chardonnay with development potential."
James Suckling "A crisp and very lively chardonnay with sliced lemon, green apple and a hint of nougat. Medium-bodied with excellent energy and a minerally finish. Salty."
The Real Review, Stephen Wong "Tight, flinty sulfide/smoke nose, young, closed. Very high-toned citrus and herb notes - in the reductive, mineral style. Concentrated fruit, sulfites dominating at present, will this integrate over time? Very modern style, quite lean. Just lacking the fruit weight and depth to stand up the level of reduction here; still very good, but shy of great"
The Real Review, Bob Campbell "Light, slightly phenolic (in a good way) with grapefruit, sizzled butter, and oyster shell flavours. A bit simple at first but opened up as it sat in the glass."
The Real Review, Bob Campbell "Rich, complex chardonnay with grapefruit, nectarine, green apple, mint and a saline-mineral character.A lively, high-energy wine that promises to age very well indeed." (2019 vintage)
Cam Douglas MS "A rich and captivating bouquet with aromas of vanilla and roasted peach, baked apple and cashew nut, sour cream and burnt butter, nectarine and baking spice. There's no mistaking the power, the oak and the variety. Full-bodied and creamy textured on the palate with stone fruit and grapefruit flavours, vanilla and rw sugar with baking spice and smoke flavours of oak, fine tannins and mediumacidity. This is a big wine, but very well made, quite serious , rich, bold, nutty and ready." (2019 vintage)
Bob Campbell "Rich, weighty, creamy-textured chardonnay with toast, sizzled butter, peach, melon, spice and citrus flavours (among others). A satisfyingly complex and textural wine that demonstrate impressive viticultural and winemaking skills" (2018 vintage)
James Suckling "Sweetly floral and offering a wealth of fresh melon and peaches with orange blossom, too. The palate has a rich, fleshy and quite succulent feel with plenty of flavor, following the peach and lemon vein. Grilled nuts to close." (2018 vintage)
Cam Douglas "There’s no mistaking the power and impact from this wine with aromas of cashew nut and whipped cream, roasted peaches and vanilla, smoky wood and brown baking spices. On the palate - full-bodied with a creamy texture, fruity reflecting the aromas from the bouquet. With the presented level of bottle-development, this wine is ready to enjoy from today and through 2021." (2018 vintage)
Jancis Robinson "...this is proper premier cru stuff, with all the sophistication and minerality (whatever that might be!) of great Chardonnay." (2018 vintage)
The Winemaker "The palate is concentrated with waves of harmonious flavours of ripe citrus, flinty lees characters and nutty, toasty flavours. The acidity is well-matched with the weight and concentration of the wine, rich enough not to be distracted by any malo or heavy lees work."
Raymond Chan "The nose is softly full and voluminous with generous and up-front aromas of ripe yellow stonefruits along with nuances of citrus and tropical fruit melded with well-packed complexing aromas of gunflint reduction, creamy barrel-ferment and nutty oak. This has depth and power. Medium-full bodied, the palate has rich and mouth-filling flavours of ripe yellow stonefruits with hints of citrus and tropical fruit, integrated with a fine, complex amalgam of nutty oak and flinty reduction. There is a suggestion of richness and creaminess from the barrel-ferment, which is balanced by bright, refreshing acidity. The wine carries with power and drives along a fine-textured line, leading to a long and sustained finish. This is a rich, mouth-filling and concentrated, complex Chardonnay with stonefruit, nutty oak and gunflint interest on a powerful palate. Match with poultry, pork and veal dishes over the next 5-6+ years. A selection of the finest barrels. Fruit from the volcanic hillsides WBP, and fruit from the sheltered hillsides foot-stomped, then fully indigenous yeast barrel-fermented with full solids to 14.0% alc., the wine aged 11 months in 36% new French oak puncheons.." (2017 vintage)
Robert Parker The Wine Advocate "Man O’ War is without a doubt one of New Zealand’s greatest wineries in the making and one to watch."
Jancis Robinson “Waiheke Island, home to one of the country’s best Syrah producers Man O’ War…New Zealand is second only to the Rhône in the consistency of quality it achieves.”
Raymond Chan "Man O’ War is arguably Waiheke Island’s most significant wine producer.."
Man O'War Vineyards is a leading New Zealand wine producer on Waiheke Island in the Hauraki Gulf. It is known for its consistently high-quality range of wines made from grape varieties like Chardonnay, Syrah, Merlot and Cabernet Sauvignon. Each small parcel of vines is carefully tended and harvested by hand, then vinified separately, fusing classic Old World techniques with innovative New World ideas.
1 x J. Dumangin Fils Le Vintage 1er Cru Champagne 2004 ~ Champagne, France
95/100 James Suckling
93/100 Wine Enthusiast
91/100 Wine Spectator
91 /100 - Champagne Guide Tyson Stelzer, Champagne Expert and Author of The Champagne Guide.
Decanter Magazine ~ Top 50 Wines of the Year
James Suckling "Outstanding buy with a whopping nine years en tirage, this has a super contained set of complex aromas - toasty yeast notes, grilled almonds and red berries all packed in close and tight. The palate revolves around a core of concentrated lemon drop flavor, and acidity is a leading element, holding the finish well. Superfine and super fresh for the age. Drink now."
Wine Spectator "Fresh and lithe, this open-knit Champagne is lightly chalky in texture, with notes of white raspberry, piecrust, pickled ginger, and lemon zest."
Tyson Stelzer "bouquet is defined by lemon, with hints of honey and a note of orange. The palate adds butterscotch and ripe peach fruit, leading off clean and then quickly becoming savoury and secondary. The acid balance is commendable, keeping a short finish from becoming broad..."
Wine Enthusiast "Ripe yet crisp, this is a fine reflection of the excellent 2004 vintage in Champagne. Ready to drink now, but it will certainly age."
Matthew Jukes "When I had the chance to taste Gilles Dumangin's new 2004 vintage, which I tipped off to by an eminent friend, I had high expectations. This is a large, but very good harvest in Champagne, but many wines lack drive and definition. Gilles has clearly endeavoured to make a memorable wine in 2004 because his version is nothing short of spectacular. The Dumangins have spent 350 years perfecting their craft in Champagne and there can’t have been many better wines made here, over three and a half centuries, than this one".
Julian Hitner, WineAlign ~ "Possessing marvellous delicacy and harmony, the 2004 Dumangin J. Fils will offer suitable satisfaction over the next six years or more.....Extremely graceful, stylish champagne."
Bob Campbell Wine Reviews (NZ) - "Rich, creamy wine with an impressive ethereal lightness. Wonderfully pure. Chalk, toast and hazelnut. Lovely acidity - not hard, accessible but gives backbone"
The New Zealand Herald (NZ) - From a vintage bursting with flavour this is drinking well now but will continue to develop. Its is a light, bright and fruity, a classic... by John Hawkesby Seen on the tables at Gordon Ramsay's restaurants and is Paul McCartney's favourite Fizz, its that good!
This is the best buy quality Vintage Champagne in Singapore, outstanding value!
J. Dumangin Fils are a small family-run Champagne House based in the village of Chigny-les-Roses south of Reims. Dumangin have a long history overflowing with fantastic winemakers, some with names borrowed from Greek legend. The first family member to turn his hands to winemaking was Firmin Dumangin, born in 1650. Hippolyte Dumangin, born 1851, was the first to market champagne under the Dumangin brand. Achille Dumangin named a variety after himself around 1909. Jacky Dumangin achieved fame for a Premier Cru Champagne which won an impressive number awards during his 30 years at the helm. The current head of House Dumangin has a disappointingly French name: Gilles. He is the 5th generation of the family to produce champagne.
1 x McHenry Hohnen Rolling Stone 2017 ~ Margaret River, Western Australia
97/100 Halliday Wine Companion, Erin Larkin
93/100 James Suckling
91/100 The Real Review, Gabrielle Poy
91/100 Decanter World Wine Awards
97/100 Halliday Wine Companion, Campbell Mattinson (2016 vintage)
96/100 The Real Review, Huon Hooke (2016 vintage)
93/100 James Suckling (2016 vintage)
92/100 The Wine Front (2016 vintage)
96/100 Decanter, Sarah Ahmed (2015 vintage)
95/100 Halliday Wine Companion, Steven Creber (2015 vintage)
95/100 The Real Review, Huon Hooke (2015 vintage)
95/100 The Wine Front (2015 vintage)
91/100 James Suckling (2015 vintage)
98/100 The West Australian, Ray Jordan (2014 vintage)
95/100 Halliday Wine Companion, Ned Goodwin MW (2014 vintage)
95/100 The Winefront (2014 vintage)
95/100 Decanter, Sarah Ahmed (2014 vintage)
92/100 Decanter, Andy Howard MW (2014 vintage)
90/100 The Real Review, Huon Hooke (2014 Vintage)
5 Star Winery, James Halliday
Gold - Wine Companion
"Halliday Wine Companion - Australian Winery of the Year 2022 & 2023"
Halliday Wine Companion, Erin Larkin "Savoury, oak-driven and structured tannins are the standout feature here; shapely, finely knit and supple. They provide a frame from which the red berries and exotic spice can hang. Long and rippling, this is a wine of savoury succulence and longevity."
James Suckling "The berry and cherry aromas and flavors with some orange peel and lemongrass undertones are very persuasive. It’s medium-bodied with medium firm tannins and a fresh and driven finish. Outstanding quality for the cool 2017 vintage."
The Real Review, Gabrielle Poy "A wafty nose of roses, meat and geranium lead into a very ripe core that is richly fruited. This is a well-structured and powerful style, the fruit has been packed with loads of flavour. The tannins are fine, chewy and bitter, reining in the boisterous core of fruit."
Halliday Wine Companion Awards 2023, Erin Larkin "We are coming to the end of the premium 2018 releases from Margaret River, so it is a thrill to be able to taste a few more before the tranche is exhausted. This is closed, restrained and cooling, with layers of graphite tannins and salty mineral acidity ... the fruit is supple and elegant, defined wholly by blackberries, mulberries and raspberry coulis. This has eons left in the tank. It would be impatient of you to drink it earlier than 2025 (we would forgive you if you did though, because it is already delicious)." (2018 vintage)
Halliday Wine Companion, Campbell Mattinson "It sits on the bolder side of medium weight, but it's superbly elegant and superbly persistent. It presents a velvety flow of blackcurrant, dark chocolate, gravel, peppercorn and wood smoke-like flavours and, while the pull of tannin is strong, the flow of fruit will not be halted. Sensational example of a Margaret River cabernet blend." (2016 Vintage)
The Real Review, Huon Hooke "Deepish red colour with a tint of purple. The bouquet is chocolaty and cedary, Bordelais oak-infused complexity, the palate full-bodied and stately, with good density and drying, savoury tannins. A marvellously elegant, complex, multi-dimensional red, cabernet-driven and follows the Bordeaux model closely. A terrific glass of wine now and for many years hence." (2016 vintage)
James Suckling "This blend of cabernet sauvignon, malbec, merlot and petit verdot has rich, earthy style with ripe dark berries and plums on offer, as well as dark spices, graphite and forest wood. The medium-bodied palate has an appealing, elegant feel and red-plum and berry flavors to close." (2016 vintage)
Decanter, Sarah Ahmed "A significant mid-February rain event delayed ripening but, with low yields, full tannin and flavour ripeness was attained. Soaring dried rose and white pepper aromas with juicy plum and concentrated blackcurrant on a hurtling attack. These flesh out through the velvety, bitter chocolate mid-palate (40% new oak), before reeling in. Finishes firm and very long, with signature gravelly tannins, a bloody iron tang and a spicy green peppercorn edge. Great potential!" (2015 vintage)
Halliday Wine Companion, Steven Creber "A blend of cabernet sauvignon, malbec, merlot and petit verdot from the Hazel Vineyard; essentially a barrel selection of the best of the Bordeaux varieties. It's not quite the finished article, but it has the components in the making for a complex and long-lived wine. The fruit has elegance and depth to go with it, the tannin ripe and persistent." (2015 vintage)
The Real Review, Huon Hooke "Deep, rich colour, the bouquet likewise rich, ripe, chocolate and toasty, with definite cabernet cassis, cedar and leafy notes. It's full-bodied and firm in tannin, with good extract and density. Lashings of ripe, mouthcoating, supple tannins. A glorious cabernet of real panache and presence. It already drinks well and will repay cellaring." (2015 vintage)
James Suckling "Some very rich, ripe aromas here with currants, plum paste and dried dark berries, as well as mint and other dark-leaf roasting herbs. The palate is very ripe, bold and rich with a powerful, weighty finish. A blend of cabernet sauvignon, malbec, merlot and petit verdot." (2015 vintage)
Ray Jordan “I expected this to be very good and it is. In fact, it’s the best release yet of this blend of Cabernet Malbec Merlot and Petit Verdot. There is a graceful stylishness, with aromas of light cedar and pure black fruits. The palate is a feature; perfectly balanced with grainy tannins and beautifully weighted oak. There is an effortless feel in the mouth as the palate drives to its long, controlled and focused finish.” (2014 vintage)
Halliday Wine Companion, Ned Goodwin MW "... this is a polished, forcefully ripe and assiduously structured blend. The wave of dark fruit aromas, the waft of cedar and reassuring bite of high-quality French oak (18 months in largely 2 and 3yo old barrels) and the stiff-upper-lip of acidity melded to finely woven grape tannins, are all class. This is best laid down as a test of mettle and patience." (2014 vintage)
The Winefront "Deep and deeply savoury style, all black olive, bitter dark chocolate, and roast beef, yet not without floral perfume and bay leaf top notes. Rumbles with gravelly tannin pushes firm with flavour, and rides long in the palate. It’s a wine of distinct personality and interest. Acidity feels ‘minerally’ and well settled. The contributions from Malbec and Merlot seem significant here and in a very good way. Yes." (2014 vintage)
Decanter, Sarah Ahmed "The wettest winter for some time followed by a dry, warm spring and summer with sunny days and cool evenings, leading to good ripeness and acid retention. Perfumed eucalyptus, dried roses, violets, gunpowder green tea and bitter chocolate, which follow through on the palate. Juicily persistent, with well-defined fresh blackcurrant and berry fruit, and powdery, dusty tannins. Long and precise finish, with a bloody ironstone tang." (2014 vintage)
Decanter, Andy Howard MW "Powerful, quite pungent and dominated by dark-fruit characters: there is no shortage of intent here. Fleshy, quite showy on the palate, but with refined glossy oak and fine-grained tannins. A serious wine with the depth and concentration to age very well. A classic Margaret River example, well worth buying and laying down for several years." (2014 vintage)
The Real Review, Huon Hooke "The bouquet and taste are quite oaky, the wine is full-bodied, dry, savoury and bold, with a firm grip to close. The finish is very firm and drying, and the wine needs food. A good wine in a fairly dry, strongly-oaked style, which seems to need a bit more time." (2014 vintage)
48% cabernet sauvignon, 20% Merlot, 20% Malbec and 12% Petit Verdot.
Founded by one of the pioneers of the Margaret River winemaking region, David Hohnen and his brother in law, Murray McHenry, an accomplished fine wine retailer. Both have been making wine in Margaret River since the early 1970’s. McHenry Hohnen vineyards are 100% biodynamic. Their three unique vineyards (Burnside, Calgardup and Hazel’s) produce wines that are a reflection of the land. McHenry Hohnen focusses on crafting site-expressive wines and are known for producing some of the region's best wines.
1 x Te Mata Bullnose Syrah 2018 ~ Hawkes Bay, New Zealand
97/100 Sam Kim
96/100 Huon Hooke
96/100 Cameron Douglas
95/100 The Wine Front
90/100 Decanter World Wine Awards
16.5/20 Jancis Robinson
Te Mata Estate is regarded as one of New Zealand’s most important wine producers
Sam Kim "The palate is concentrated, focused and delightfully flowing with outstanding depth and intensity, while remaining elegant and poised, leading to an extremely long expansive finish. Harmonious, seamless and flawlessly precise. Combining exquisite refinement and undeniable power, this latest offering is another stunning beauty under this iconic label...The gorgeously perfumed bouquet shows Black Doris plum, sweet raspberry, violet, olive and toasted almond characters with a whiff of fragrant spice. "
Jancis Robinson "Confected black fruit, finely layered tannins, a touch of bacon and smoke on the finish. Dry, savoury, meaty persistence."
Cameron Douglas "A great bouquet, the fine nose of Syrah with white and black peppercorn, roses and lavender, a core of red currants, black cherry and Doris plum, some sweet olive and new leather. Firm, youthful and dry with an abundance of tannins and acidity."
Decanter "A very modern take on Syrah which turns up the chocolate and cappuccino characters to create a rich and silky wine. There’s dark cherry and ripe raspberry fruit to balance the roasted coffee tannins with an acid spike. Extended skin contact and a warmish fermentation have given this depth and elegance."
Gary Walsh "Ras el hanout (راس الحانوت) is a spice mix that means ‘head of the shop’, and maybe we have a bull in a shop here, such is the level of exotic spice and perfume pumping out of the glass. In with that, some lavender and vanilla, cherry and redcurrant, a smattering of green herb too. It’s light to medium-bodied, fine emery tannin, juicy raspberry acidity and flavour, inner-mouth perfume and spiced wood aromatic, and a dusty white pepper texture and taste on a cool long finish. Nice and ‘minerally’ too. You have to like them spicy and lithe, and if so, this’ll be close to the top of the shop for you."
Huon Hooke "...a pronounced spicy, peppery aroma, the palate sweet rich and deep in very elegant, classy fruit flavour. The tannins are ample and refined, balanced and the wine is overall delicious. Black pepper, subtle cloves and other spices. It has a core of fruit sweetness that is utterly delicious."
World of Fine Wine 'Getting to know a legend' "A visit to one of the world’s greatest fine-wine estates should be an integral part of any tour of New Zealand. On the East Coast of New Zealand’s North Island is the independently owned, family-run, Te Mata Estate. Owners and staff still work on vineyards that began growing Cabernet, Chardonnay, and Pinot Noir back in the 1890s, making it the country’s oldest wine estate. Since 1905, this winery has been winning gold medals globally, which led to these sites becoming the country’s first to be protected by law due to their viticultural history...Te Mata Estate wines are currently available in 45 countries and have been presented at some of the world’s top tables— including to President Barrack Obama, President Xi Jinping, and Queen Elizabeth II’s Diamond Jubilee."
Raymond Chan "Te Mata Estate was the standard by which every other wine producer could be judged against, as the full range of styles has always been impeccable. In the earlier days, Hawke’s Bay was the scene of New Zealand’s quality wine, so it was very apt to have Te Mata Estate as the point of reference. Even when other regions developed, and Marlborough grew larger, and other varietals such as Pinot Noir became important, one could understand the state of the New Zealand wine industry by how Te Mata Estate behaved or reacted to influences, whether internal or international."
Te Mata Estate is regarded as one of New Zealand’s most important wine producers. It is New Zealand's oldest winery, oldest wine estate and has the oldest winery cellars in the country - in continuous operation since 1895. Coleraine is Te Mata's most acclaimed wine and is often regarded as New Zealand's best red wine.
1 x Chateau Lynch-Moussas, Pauillac 2016 - Bordeaux , France
94/100 Wine Advocate
93/100 Falstaff Magazin
93/100 James Suckling
92/100 Decanter
92/100 Jeff Leve, The Wine Cellar Insider
92+/100 Neal Martin, vinous.com
91/100 Jeb Dunnuck
91/100 Wine Spectator
92/100 Highly Recommended Silver - Decanter World Wine Awards
Decanter Wines of the Year 2021
Jeb Dunnuck “A fine Pauillac and has a pretty, classic, elegant style that’s very much in the character of the vintage. Ruby-colored, with notes of tobacco, leafy herbs, and graphite, it has fine tannins and, again, an undeniable elegance and classic style.”
Neal Martin, Vinous “...I like the density of this Pauillac, which is focused and elegant yet classic on the finish...The palate is well balanced, with mint-infused black fruit, tobacco and sage.”
Wine Spectator "A restrained style, with a sanguine note leading off for a mix of gently mulled damson plum, loganberry, and red currant fruit flavors. Supple in feel, with perfumy cedar and alder notes guiding the finish."
Decanter "Tight and fresh, this shows good quality black fruits in a light, earlier drinking style. It's not as creamy in texture as some others, but has an enjoyable, fleshy texture as it opens in the glass."
83% Cabernet Sauvignon 17% Merlot
Château Lynch-Moussas was originally owned by Count Jean-Baptiste Lynch of Ireland in the 18th century. At the time, the estate was much larger than it is today. In fact, the Left Bank estate was so large in those days, it was eventually divided into two parts. Half of the estate gave birth to Chateau Lynch Bages. The remaining portion became Chateau Lynch Moussas. Like Lynch-Bages, it was ranked as a fifth growth in the 1855 Bordeaux classification.
In 1919, Chateau Lynch Moussas was purchased by the Casteja family and its negociant arm, Borie Manoux, which owns numerous other Bordeaux estates in the Medoc and the Right Bank including Chateau Batailley and Chateau Trotte Vieille. At the time of the purchase, they also owned Chateau Duhart-Milon.
1 x Château Maucoil Châteauneuf-du-Pape Trésor White 2014 - Rhône Valley, France
90/100 Wine Spectator
90/100 Wine Enthusiast
90/100 Robert Parker
30% Grenache Blanc, 30% Clairette, 30% Bourboulenc and 10% Roussanne
Jeb Dunnuck "More tropical in character with plenty of pineapple, peach and subtle brioche, the 2014 Châteauneuf du Pape Blanc Tresor des Papes is medium-bodied, beautifully textured, and lengthy with a dry finish. This shows a touch more class and purity than the traditional cuvée and should have a longer drink window as well."
The history of Château Maucoil began several centuries ago. Ancient documents state that its first occupants were Romans who set up a base for Caesar’s legions. Later, Joseph de La Pise, Lord of Maucoil and archivist of the House of Orange-Nassau, the Dutch royal family, inherited the estate and the castle which was built in 1624. From then on, winegrowing became an intrinsic part of the history of Château Maucoil.
1 x Man O' War Valhalla Chardonnay 2020 ~ Waiheke Island, New Zealand
95/100 Cam Douglas MS
94/100 The Real Review, Bob Campbell
94/100 James Suckling
93/100 The Real Review, Stephen Wong
93/100 The Real Review, Bob Campbell
95/100 The Real Review, Bob Campbell (2019 vintage)
94/100 Cam Douglas MS (2019 vintage)
95/100 The Real Review, Bob Campbell (2018 vintage)
92/100 James Suckling (2018 vintage)
90/100 Cam Douglas MS (2018 vintage)
17.5/20 Jancis Robinson (2018 vintage)
Ranked #4 of New Zealand Chardonnays - Wine 360
5 Star Rated by Bob Campbell
Cam Douglas MS "A full-bodied, nutty, rich and powerful wine with a core of roasted stone fruit and toasty cashew-nut oak flavours, fine textured tannins and a brazil-nut butter texture. Baked peaches and lemon, nectarine skin and grapefruit. There’s vanilla and nut, warming alcohol and medium+ acidity. A wine that ticks all the boxes of weight and intensity, richness and power, flavour and deliciousness. "
The Real Review, Bob Campbell "Big, rich and creamy chardonnay with layers of tree fruit, citrus fruit, mineral and oak flavours. Complex, satisfying and generously proportioned, with a solid backbone of tangy acid and peppery tannins. An heroic chardonnay with development potential."
James Suckling "A crisp and very lively chardonnay with sliced lemon, green apple and a hint of nougat. Medium-bodied with excellent energy and a minerally finish. Salty."
The Real Review, Stephen Wong "Tight, flinty sulfide/smoke nose, young, closed. Very high-toned citrus and herb notes - in the reductive, mineral style. Concentrated fruit, sulfites dominating at present, will this integrate over time? Very modern style, quite lean. Just lacking the fruit weight and depth to stand up the level of reduction here; still very good, but shy of great"
The Real Review, Bob Campbell "Light, slightly phenolic (in a good way) with grapefruit, sizzled butter, and oyster shell flavours. A bit simple at first but opened up as it sat in the glass."
The Real Review, Bob Campbell "Rich, complex chardonnay with grapefruit, nectarine, green apple, mint and a saline-mineral character.A lively, high-energy wine that promises to age very well indeed." (2019 vintage)
Cam Douglas MS "A rich and captivating bouquet with aromas of vanilla and roasted peach, baked apple and cashew nut, sour cream and burnt butter, nectarine and baking spice. There's no mistaking the power, the oak and the variety. Full-bodied and creamy textured on the palate with stone fruit and grapefruit flavours, vanilla and rw sugar with baking spice and smoke flavours of oak, fine tannins and mediumacidity. This is a big wine, but very well made, quite serious , rich, bold, nutty and ready." (2019 vintage)
Bob Campbell "Rich, weighty, creamy-textured chardonnay with toast, sizzled butter, peach, melon, spice and citrus flavours (among others). A satisfyingly complex and textural wine that demonstrate impressive viticultural and winemaking skills" (2018 vintage)
James Suckling "Sweetly floral and offering a wealth of fresh melon and peaches with orange blossom, too. The palate has a rich, fleshy and quite succulent feel with plenty of flavor, following the peach and lemon vein. Grilled nuts to close." (2018 vintage)
Cam Douglas "There’s no mistaking the power and impact from this wine with aromas of cashew nut and whipped cream, roasted peaches and vanilla, smoky wood and brown baking spices. On the palate - full-bodied with a creamy texture, fruity reflecting the aromas from the bouquet. With the presented level of bottle-development, this wine is ready to enjoy from today and through 2021." (2018 vintage)
Jancis Robinson "...this is proper premier cru stuff, with all the sophistication and minerality (whatever that might be!) of great Chardonnay." (2018 vintage)
The Winemaker "The palate is concentrated with waves of harmonious flavours of ripe citrus, flinty lees characters and nutty, toasty flavours. The acidity is well-matched with the weight and concentration of the wine, rich enough not to be distracted by any malo or heavy lees work."
Raymond Chan "The nose is softly full and voluminous with generous and up-front aromas of ripe yellow stonefruits along with nuances of citrus and tropical fruit melded with well-packed complexing aromas of gunflint reduction, creamy barrel-ferment and nutty oak. This has depth and power. Medium-full bodied, the palate has rich and mouth-filling flavours of ripe yellow stonefruits with hints of citrus and tropical fruit, integrated with a fine, complex amalgam of nutty oak and flinty reduction. There is a suggestion of richness and creaminess from the barrel-ferment, which is balanced by bright, refreshing acidity. The wine carries with power and drives along a fine-textured line, leading to a long and sustained finish. This is a rich, mouth-filling and concentrated, complex Chardonnay with stonefruit, nutty oak and gunflint interest on a powerful palate. Match with poultry, pork and veal dishes over the next 5-6+ years. A selection of the finest barrels. Fruit from the volcanic hillsides WBP, and fruit from the sheltered hillsides foot-stomped, then fully indigenous yeast barrel-fermented with full solids to 14.0% alc., the wine aged 11 months in 36% new French oak puncheons.." (2017 vintage)
Robert Parker The Wine Advocate "Man O’ War is without a doubt one of New Zealand’s greatest wineries in the making and one to watch."
Jancis Robinson “Waiheke Island, home to one of the country’s best Syrah producers Man O’ War…New Zealand is second only to the Rhône in the consistency of quality it achieves.”
Raymond Chan "Man O’ War is arguably Waiheke Island’s most significant wine producer.."
Man O'War Vineyards is a leading New Zealand wine producer on Waiheke Island in the Hauraki Gulf. It is known for its consistently high-quality range of wines made from grape varieties like Chardonnay, Syrah, Merlot and Cabernet Sauvignon. Each small parcel of vines is carefully tended and harvested by hand, then vinified separately, fusing classic Old World techniques with innovative New World ideas.
1 x J. Dumangin Fils Le Vintage 1er Cru Champagne 2004 ~ Champagne, France
95/100 James Suckling
93/100 Wine Enthusiast
91/100 Wine Spectator
91 /100 - Champagne Guide Tyson Stelzer, Champagne Expert and Author of The Champagne Guide.
Decanter Magazine ~ Top 50 Wines of the Year
James Suckling "Outstanding buy with a whopping nine years en tirage, this has a super contained set of complex aromas - toasty yeast notes, grilled almonds and red berries all packed in close and tight. The palate revolves around a core of concentrated lemon drop flavor, and acidity is a leading element, holding the finish well. Superfine and super fresh for the age. Drink now."
Wine Spectator "Fresh and lithe, this open-knit Champagne is lightly chalky in texture, with notes of white raspberry, piecrust, pickled ginger, and lemon zest."
Tyson Stelzer "bouquet is defined by lemon, with hints of honey and a note of orange. The palate adds butterscotch and ripe peach fruit, leading off clean and then quickly becoming savoury and secondary. The acid balance is commendable, keeping a short finish from becoming broad..."
Wine Enthusiast "Ripe yet crisp, this is a fine reflection of the excellent 2004 vintage in Champagne. Ready to drink now, but it will certainly age."
Matthew Jukes "When I had the chance to taste Gilles Dumangin's new 2004 vintage, which I tipped off to by an eminent friend, I had high expectations. This is a large, but very good harvest in Champagne, but many wines lack drive and definition. Gilles has clearly endeavoured to make a memorable wine in 2004 because his version is nothing short of spectacular. The Dumangins have spent 350 years perfecting their craft in Champagne and there can’t have been many better wines made here, over three and a half centuries, than this one".
Julian Hitner, WineAlign ~ "Possessing marvellous delicacy and harmony, the 2004 Dumangin J. Fils will offer suitable satisfaction over the next six years or more.....Extremely graceful, stylish champagne."
Bob Campbell Wine Reviews (NZ) - "Rich, creamy wine with an impressive ethereal lightness. Wonderfully pure. Chalk, toast and hazelnut. Lovely acidity - not hard, accessible but gives backbone"
The New Zealand Herald (NZ) - From a vintage bursting with flavour this is drinking well now but will continue to develop. Its is a light, bright and fruity, a classic... by John Hawkesby Seen on the tables at Gordon Ramsay's restaurants and is Paul McCartney's favourite Fizz, its that good!
This is the best buy quality Vintage Champagne in Singapore, outstanding value!
J. Dumangin Fils are a small family-run Champagne House based in the village of Chigny-les-Roses south of Reims. Dumangin have a long history overflowing with fantastic winemakers, some with names borrowed from Greek legend. The first family member to turn his hands to winemaking was Firmin Dumangin, born in 1650. Hippolyte Dumangin, born 1851, was the first to market champagne under the Dumangin brand. Achille Dumangin named a variety after himself around 1909. Jacky Dumangin achieved fame for a Premier Cru Champagne which won an impressive number awards during his 30 years at the helm. The current head of House Dumangin has a disappointingly French name: Gilles. He is the 5th generation of the family to produce champagne.