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V 91, WS 90

Spicy and firm, with notes of white pepper to the gooseberry, shiso leaf and green pear flavors. Zesty finish. Drink now through 2019.

- Kim Marcus, Wine Spectator (Dec, 2015)
V 91

Inky ruby. Vibrant, smoke-accented dark berries, cracked pepper and a hint of mocha on the perfumed nose. Silky, seamless and pliant, offering sweet blackberry and blueberry compote flavors and a repeating peppery quality. Gentle tannins provide shape to the very long, spicy finish, which leaves a suave blue quality behind.

- Antonio Galloni, Vinous
WS 89

Coffee, toffee and sarsaparilla notes are aromatic and spicy, with smooth and juicy cherry and licorice flavors at the center. Drink now through 2026.

- Maryann Worobiec, Wine Spectator (2016)
WS 93, WA 92

Densely packed, focused and brimming with blueberry, currant and plum fruit notes that play against a blanket of fine tannins, picking up savory accents as the finish keeps pumping gracefully. Best from 2017 through 2022.

- Harvey Steinman, Wine Spectator (2016)
WA 93+, WS 92

Medium to deep garnet-purple in color, the 2013 Plexus has a seriously spicy perfume over a core of baked raspberries, crushed blackberries and red currant jelly, plus wafts of pepper and tar. Ripe, rich and medium to full-bodied, the palate offers a gorgeous, velvet-lined texture, with savory and earthy flavors coming through on the long finish.

- Lisa Perrotti-Brown, Wine Advocate (Oct, 2016)
WA 95, WE 94, WS 94

Giving aromas of dark brown sugar, black strap molasses, licorice and preserved walnuts, the deeply brown colored NV Calliope Rare Muscat is again incredibly sweet and viscous with a good amount of acid to balance and is decadently rich and nutty / spicy in the very long finish. All these vintage blended fortified wines are bottled to drink now and though are stable enough to hold, they are not designed to improve with cellaring.

Best known for their rare, fortified vintage blends of Muscat and Tokay – the style that really put Rutherglen on the fine wine map – R L Buller also produce some very good if robust table wines that speak of the region’s hot growing season.

- Lisa Perrotti-Brown, Wine Advocate (June, 2010)
WA 93, V 93, WS 92

A blend of Shiraz and Cabernet Sauvignon, the deep garnet-purple colored 2012 Anaperenna is profoundly scented of creme de cassis, blueberry compote and black cherry pie with hints of aniseed, pepper, chargrilled meat and underbrush. Big, full-bodied and voluptuous on the palate, the generous blend of blackberry and meaty, savory flavors is structured by a solid backbone of firm, grainy tannins and refreshing acid through the very long finish. Drink it now to 2024+.

- Lisa Perrotti-Brown, Wine Advocate (June, 2016)
WA 92

With a medium density of garnet color, the 2010 Mourvedre Old Garden is evolving into a meat and earth-laced bake berry and preserved plum character with nuances of new leather and underbrush. Medium to full-bodied, it delivers plenty of earthy/savory flavor with a firm backbone of chewy tannins and a good, long finish.

- Lisa Perrotti-Brown, Wine Advocate (June, 2015)
WA 94+

Deep garnet-purple colored, the 2013 Shiraz Bella's Garden has wonderfully pure black and blue fruit notes of crushed blackberries, wild blueberries and cassis with nuances of black pepper, star anise, tar and cumin seed. Big, rich and concentrated in the mouth, the full-bodied palate bursts with peppered blackberry flavors supported by firm, grainy tannins and lively acidity, finishing with great persistence.

- Lisa Perrotti-Brown, Wine Advocate (June, 2015)
WA 96+, V 94

Deep garnet-purple colored, the 2014 Amon-Ra Shiraz has a youthfully mute nose, offering glimpses at the blackberry, blackcurrant and licorice core, plus suggestions of dark chocolate, cigar boxes, fertile earth and baking spices. The full-bodied palate delivers concentrated, muscular blackberry and earth flavors with plenty of freshness and a beautiful backbone of finely grained tannins, finishing with commendable persistence and layers. This is a great contender for wine of the vintage!

- Lisa Perrotti-Brown, Wine Advocate (June, 2016)