- BY the CASE
94pts - Robert Parker
Raymond-Lafon is the best kept secret in Sauternes!!
The estate is contiguous to Bordeaux's most expensive white wine - Ch. d'Yquem - and shares the same mix of grapes & winemaking techniques.
Raymond-Lafon's owner M. Meslier, was previously the 'regisseur' (General Manager) at d'Yquem & oversaw all production at that famous property for many years. This 2009 Raymond Lafon is simply a stunning sauternes at a price half that of the other great names from Sauternes.
"The palate is ... a crisp, taut entry & a superb seam of acidity that runs from start to finish. It is very well crafted & offers great clarity & freshness on the tropical fruit-tinged finish. This is lovely. Drink 2015-2030." - Robert Parker!
90pts - James Halliday
"Deep colour; very complex black fruits, tar & some sweet, French oak lead into a palate with an appealing balance of savoury & sweeter blackcurrant fruit; good oak handling & likewise tannin extract, all providing balance & length." - James Halliday
95 pts - James Halliday - 'Australian Wine Companion'
18pts - Jancis Robinson
"Very fragrant bouquet with hallmark blackcurrant fruit & a finely framed palate; these cabernets are by far the best in Tasmania." - James Halliday
"Crimson with a pale rim. Svelte & with the impression of really evolved Merlot given. Sweet & polished compared with the vintages immediately before it. A lovely wine. One of the subtlest 2004 Cabs anywhere?" - Jancis Robinson
TAHBILK - "Winery of the Year" - James Halliday 'Australian Wine Companion 2016
91pts - James Halliday
91pts - Jeremy Oliver
"Polished by time in oak & bottle; understated dark fruits, the fine tannins largely absorbed. Will go on forever. Only 300 cases made. Every surviving vine in this block was planted in 1860. The price should be at least $500 a bottle." - James Halliday
"....plenty of character & complexity" - Jeremy Oliver
Tahbilk's '1860 Vines' Shiraz is produced from a 1/2 hectare un-grafted, pre-phylloxera original Estate planting - amongst the oldest Shiraz vines in the world. After careful handpicking, fermentation takes place in century old oak vats followed by maturation in French oak for 18 months prior to bottling & then a further 4 years "bottle-aging" before release.