Green Point

+61 3 9738 9200 Maroondah Highway
Coldstream , 3770
Australia View map

Green Point was established by the Champagne house Moët & Chandon over 20 years ago in the Yarra Valley, in the southeastern state of Victoria. Cool ocean breezes create ideal conditions for the grapes to develop ripe fruit flavors, while retaining their elegance, finesse, and complexity. – Description from richmhusanyc

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Popular wines by Green Point

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Varietals Produced by Green Point View all

  • Sauvignon Blanc

    Sauvignon Blanc is widely grown in California -- at over 15,000 acres, it’s now the third most planted variety -- and...

  • Syrah

    The irony here is that Syrah’s origins could give Carmen Sandiego a run for her international wallet. Syrah’s deepest...

  • Pinot Noir

    “With so voluptuous a perfume, so sweet an edge, they make the blood run hot,” Joel Fleischman, wine columnist at Van...

  • Chardonnay

    British wine writer and critic, Jancis Robinson, once noted that throughout the 80’s and 90’s in the United States, C...

  • Cabernet Sauvignon

    “King of the Red Wine Grapes.” The colonizer of the vineyards, pushing native wine grapes into its shadows. The Caber...

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Green Point on Snooth

  • Hi, my wife and I received a nice bottle of wine as a wedding present that we've now been cellaring for over 5 years (planning to enjoy on our anniversary in the future when its time, online people suggest to 'hold' still). We've never cellared wine before, but it's been fun to have this special bottle that we're waiting to enjoy together over m... Read More

    Forum post in the topic Help with selecting a nice...

  • Taittinger Champagne Brut la Francaise 2012


    The Taittinger NV Champagne has fine mousse, but the bubbles are ephemeral to the point of evanescence. The nose is attractive, with vanilla, brioche and yeast notes and a touch of lemon. On the palate, citrus is dominant (sweetened lemon, perhaps) which overlays some chardonnay green apple. A bit flat. 89 points. Read More

    Wine review by zufrieden

  • Of course we've tried them. For years I didn't care much for the reds as many of them tended to be both green and over-ripe at the same time. The whites were OK and sometimes quite good. And wines that were not from the Cab family, like say, Syrah, were tolerable.Even those at the $100 US range weren't all that great. For the most part I agree w... Read More

    Forum post in the topic Chilean Wines - Have you...

  • Tonight I attended our second tasting of Chilean wines at the Crystal City Wine Shop in Crystal City, Virginia.  This was a special tasting of wines from the Botalcura Winery in Santiago, Chile - special because the Winemaker Philippe Dubrus was there to introduce the wines.  That's me in a selfie with him below.  This winery has been featured b... Read More

    Forum post in the topic Chilean Wines - Have you...

  • David Akiyoshi Malbec Lodi California 2013


    A Naked Wines number. Deep opaque Ruby Purple in the Glass. Opens with jasmine, violets, acacia, then on to chocolate honey white pepper. and then tobacco, more pepper and green pepper. A bit of alcohol fire, but a smooth and balanced mouthful. Long finish of smoky blackberry and plum and peppery mint and thyme. Still young, but bound to get bet... Read More

    Wine review by puhnner

  • For those interested, here's an interesting article on the subject and recent progress. Now I'm not sure I've seen a news article lauded on this board, but you never know.  Read More

    Forum post in the topic Climate Change

  • Evolucio Tokaj Furmint 2012


    Lovely little white wine had with lunch at Marcello's. Dry, crisp, and bright. Just under-ripe peach and apricot, with bits of green apple, citrus, and herbs. At this price point...crazy Read More

    Wine review by puhnner

  • James it's not an elementary question. Originally oak barrels were used for storage. There was no such thing as stainless steel a thousand years ago. Oak was used for ships to keep water out, so why not for barrels to keep water in? To bend the oak staves into the round shape, the wood is heated over a fire. Among other things, the heat creates ... Read More

    Forum post in the topic Unoaked vs Oaked Chardonnay

  • In defense of Oaked and Buttery Chardonnays I must say that "I like it".  I know the trend is for the unoaked stainless steel ferment to be on the rise and people are saying that they prefer it over the "Other kind". That may be the trend but the Oaked and Buttery varieties are still my favorites although the unoaked brands are ok also.So in fin... Read More

    Forum post in the topic Unoaked vs Oaked Chardonnay

  • At least I thought it was.This article was linked over on WB.  I thought I would post the link, here:Don't Fear WineLarry Schaffer is the owner/winemaker at Tercero Wines up in the Los Olivos/Santa Ynez area.  He posts regularly over on Wineberserkers, and I usually enjoy his comments.  In this article, I which, I guess, he was the interviewee, ... Read More

    Forum post in the topic Interesting Article

  • See Bernie Wood (Green Point) in our Meet-the-Winemaker video series(#17):

    Comment by 683650Debra Meiburg MW 683650 Debra Meiburg MW

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