“FRAGRANT and aromatic; a picture of medium-bodied silky, satin elegance; if you want a musical analogy, think of Vivaldi’s Four Seasons and Spring. More prosaically, is very different to the ’06, even allowing for the time in bottle, with more finesse and less power ... Rating 96,” James Halliday’s Australian Wine Companion, 2008 edition.

"The appearance of this wine is brilliant; it really glistens in the glass when poured. A very deep, concentrated red with a very dark centre and edges of red-toned hues suggesting a full-bodied oak matured wine. The initial aromas are dominated with fragrant red fruits over spices and liquorice/earthy notes. As it breathes more obvious notes of loganberries, cranberry and mulberry fruits with maraschino cherry, dark chocolate and intense plum notes. There is an impressive background of fine-grain, cedary oak notes."-- http://www.darenberg.com.au/__files/f/4186/2006%20The%20Ironstone%20Pressings%20GSM-%20cork.pdf

“Very dark rich looking appearance suggesting with a black-crimson hue suggesting a complex youthful dry red. The aroma is intense and still quite undeveloped with a floral mix of peach stone, jasmine and cranberry juice overriding dark maraschino cherries, star anise, and spiced fruit cake. If you give the wine a vigorous decanting you’ll see amongst the floral & vegetative earthy notes a dominance of white pepper & plum notes mixed with root vegetables such as parsnips and beetroot, along with hints of roasted black tea, black olives and edges of fragrant garden herbs. The palate is full flavoured with ripe juicy soft mouth-filling flavours suggesting beetroot juice, blueberries blackcurrants and red cherries with herbaceous edges that keep the palate in check. Overall a slightly lighter wine than previous years but the oak is showing a greater impact due to its youth, with lovely cedary notes which compliments the abundant tea like tannins and edgy mineral acidity that gives the wine excellent definition. The concentration of this wine suggests it will greatly benefit further bottle aging for the medium term and in 10 years or so, depending on storage, it should be at its drinking best.”-- http://www.darenberg.com.au/products/chester-s-champions-red-/2007-the-laughing-magpie

"Set among the rolling hills on the banks of Greenock Creek at Seppeltsfield, Hentley Farm is a boutique, single estate vineyard that produces distinctive wines reflective of the exceptional site."--https://www.hentleyfarm.com.au/hf.php

The bottles label notes: "The 1998 Vintage in the Great Southern and Margaret River regions of Western Australia had warm and dry conditions throughout late March and April. Several batches of Cabernet Sauvignon, Cabernet Franc and Merlot were identified in the vineyard as being of extraordinary quality. Fermentation in small, open topped fermenters with extended skin contact allowed maximum development of the tannins. The wine was matured in 100 per cent French oak barriques for two years prior to final blending when the batches were combined to produce a wine of great flavour, complexity and texture which will reward long term cellaring

"Over the last 40 years Bin 389 has developed a strong identity for its consistency, reliability and value. Wine consumers buy it because it's delicious to drink, even when first released. Collectors appreciate it because the wine over-delivers on quality - especially in classic vintages. And, as a blend of Cabernet Sauvignon and Shiraz, it's a very Australian style of wine," description courtesy of Penfolds.com. Limited Stock.

"2007 release of Moda is a wine of great depth, balance and concentration. Plum and spice intermingle with forest berry fruits while raisin and cigar box notes lurk beneath the fruit. 20 months in oak contributes to the subtle layering with mocha, cinnamon, vanilla and cedar streaks rippling through the palate. The considerable tannins are balanced by the lushness of flavour."--http://www.primoestate.com.au/images/stories/pdf/2007%20JOSEPH%20Moda%20tasting%20note%20on%20LH.pdf

“Using the ‘Ripasso’ technique of Northern Italy this rich wine combines cherry notes from the Sangiovese grape with the redcurrant structure of Cabernet Sauvignon. To create this wine using the Italian ripasso technique newly fermented young Sangiovese and Cabernet Sauvignon is pumped over the concentrated, dried out grape skins of our JOSEPH Moda. After this additional maceration the wine is pressed and barrel aged. The final wine shows the full body of a classic ripasso along with the cherry character of Sangiovese and the redcurrant structure of Cabernet Sauvignon.”-- http://www.primoestate.com.au/images/stories/pdf/2007%20Zamberlan%20Tasting%20Note.pdf