Winery - R.L. Buller & Son
* Expert NoteJanuary 12, 2012
More of a murky garnet than truly tawny, this inexpensive Port-style wine features chocolate, plum and prune flavors and a supple, silky mouthfeel.
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* Expert NoteJanuary 12, 2012
Buller’s top wines are from Rutherglen, but this entry-level Tokay carries the broader Victoria GI. There’s a blast of bergamot upfront, the penetrating citrus notes layered over tea leaves and caramel flavors. Viscous and mouthcoating, it finishes long and citrusy-sweet.
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* Expert NoteJanuary 12, 2012
Fragrant with berries and citrus, this Muscat is also syrupy sweet without being cloying. Hints of coffee and caramel provide a deeper, darker foundation on the palate, with bits of candied orange peel and chocolate on the finish.
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* Expert NoteJanuary 12, 2012
Rich and viscous, this glass-staining, deep brown wine is loaded with notes of coffee, toffee and dried fruit. Pronounced rancio character marks the nose and lingers on the long, complex finish.
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* Expert NoteJanuary 12, 2012
This young tawny, actually garnet in color, is warm and supple. And although this easygoing tawny lacks a bit of complexity, it boasts ample, mouthfilling flavors of black cherry, plum and chocolate.
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* Expert NoteJanuary 12, 2012
Although still a respectable effort, this is a weak link in the Buller arsenal of fortifieds, with a minty, slightly medicinal edge to the modest berry fruit and dark, earthy undercurrents. Turns tart and crisp on the finish.
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* Expert NoteJanuary 12, 2012
A bargain among Down Under fortifieds, Buller’s Victorian blended Tokay features wonderfully complex notes of tea, spice and citrus atop lush caramel-like sweetness. It’s silky and balanced, with a long, citrusy finish.
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* Expert NoteJanuary 12, 2012
Despite substantial alcohol (16.5%), this admirably concentrated wine doesn’t show that much heat, nor does it show any roasted, cooked character. Instead, it delivers black olive, leather and cassis flavors just tinged with mint and a fresh, lively finish hinting at coffee. The tannins are soft but present, helping to balance a hint of residual sugar. Drink now–2012.
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* Expert NoteJanuary 12, 2012
Thick, dark brown and looking as much like molasses as wine, Buller’s Calliope Rare Tokay has a soy-like meatiness to it, a leathery note that adds complexity to its notes of treacle and rancio. Almost too sweet and syrupy, with an endless finish.
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* Expert NoteJanuary 12, 2012
Dark amber in color, this still shows its red-grape origins in vaguely berrylike scents and flavors. Hints of chocolate and caramel provide a sweet touch to this supple, medium-bodied fortified. Finishes peppery and warm.
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