Right, what are we/you drinking now .. tonight

[Chuck]

Wynns 2012 Black Label Cabernet Sauvignon. In good shape. All Coonawarra. Medium to full bodied. Still a pup and will go many more years although I'd be concerned the primary fruit may fade over time. Good balance.

[mjs]

Some very enjoyable wines with friends at their beach joint at Carrickalinga this weekend.

Numerous bottles of riesling and chardonnay on the beach(its hot) plus some reds with two dinners
2000 Yalumba Menzies
2003 Geoff Merrill Henley
2019 Wynns Black Label Shiraz
2013 Wynns Black Label Cabernet
2012 Rockford Rod & Spur

[saturn5519]

Nice line up.Perfect for a hot day and evening over looking the gulf.Beautiful unspoilt area down that way.

[mjs]

Nice line up.Perfect for a hot day and evening over looking the gulf.Beautiful unspoilt area down that way.

Late Friday afternoon, early evening on the beach was superb, except had to go back to the house for more chardy!

[ticklenow1]

2024 Bulman Gary’s Vineyard Grenache. Blewitt Springs, McLaren Vale. I managed to pick up 3 more of these last week so I decided to try one and I took this to dinner at our new go to BYO Italian restaurant last night. I should have decanted it before I went but I just ran out of time and dinner was a last minute sort of thing. Colour is almost a little pale and not that bright colour I associate with a very young wine. The nose is amazing. Red fruit, rose, lavender and some herbs. The tannin is what hits you with this wine (and the ‘23). Just so silken and smooth. Red fruits, almost some stone like characters and a touch jubey. Very Pinot like and only light bodied at first but puts on some weight as the wine airs. The last glass was sooo good. Excellent follow up to the stunning ‘23.

Cheers
Ian

[Matt@5453]

2024 Bulman Gary’s Vineyard Grenache. Blewitt Springs, McLaren Vale. I managed to pick up 3 more of these last week so I decided to try one and I took this to dinner at our new go to BYO Italian restaurant last night. I should have decanted it before I went but I just ran out of time and dinner was a last minute sort of thing. Colour is almost a little pale and not that bright colour I associate with a very young wine. The nose is amazing. Red fruit, rose, lavender and some herbs. The tannin is what hits you with this wine (and the ‘23). Just so silken and smooth. Red fruits, almost some stone like characters and a touch jubey. Very Pinot like and only light bodied at first but puts on some weight as the wine airs. The last glass was sooo good. Excellent follow up to the stunning ‘23.

Cheers
Ian

late last year I was involved in a large grenache tasting with grenaches from all over SA including some international ring ins. Mark Bulman was at the tasting and included a number of his wines including the Gary, Mark is a very nice bloke. He spoke passionately about his winemaking philosophy and choice of closure for his wines.

The Gary is a 'serious' wine and much different to a lot of other examples we tried (36 wines in total) - picked earlier and leaner. The wine does need a lot of air to show its best in its youth and took some time to open up to give an indication of its quality. To me the line of tannin and acid back bone is akin to a young Barolo. Mark is crafting these wines to drink in around 15 years time. There is a lot to like about these wines (not if you like sweet fruit bombs).

In the same bracket as the Gary, were some of Aphelion Wines from McLaren Vale. Also inspired by Barolo, these are also wines for the serious wine drinker. If you get a chance, check out Rob's selection of MV Grenaches.

[Mike Hawkins]

Sounds good Matt. I often find too many confectionery qualities in SA Grenache

[ticklenow1]

2024 Bulman Gary’s Vineyard Grenache. Blewitt Springs, McLaren Vale. I managed to pick up 3 more of these last week so I decided to try one and I took this to dinner at our new go to BYO Italian restaurant last night. I should have decanted it before I went but I just ran out of time and dinner was a last minute sort of thing. Colour is almost a little pale and not that bright colour I associate with a very young wine. The nose is amazing. Red fruit, rose, lavender and some herbs. The tannin is what hits you with this wine (and the ‘23). Just so silken and smooth. Red fruits, almost some stone like characters and a touch jubey. Very Pinot like and only light bodied at first but puts on some weight as the wine airs. The last glass was sooo good. Excellent follow up to the stunning ‘23.

Cheers
Ian

late last year I was involved in a large grenache tasting with grenaches from all over SA including some international ring ins. Mark Bulman was at the tasting and included a number of his wines including the Gary, Mark is a very nice bloke. He spoke passionately about his winemaking philosophy and choice of closure for his wines.

The Gary is a 'serious' wine and much different to a lot of other examples we tried (36 wines in total) - picked earlier and leaner. The wine does need a lot of air to show its best in its youth and took some time to open up to give an indication of its quality. To me the line of tannin and acid back bone is akin to a young Barolo. Mark is crafting these wines to drink in around 15 years time. There is a lot to like about these wines (not if you like sweet fruit bombs).

In the same bracket as the Gary, were some of Aphelion Wines from McLaren Vale. Also inspired by Barolo, these are also wines for the serious wine drinker. If you get a chance, check out Rob's selection of MV Grenaches.

Matt,
I have quite a few Aphelion Grenaches, from the Confluence, the single vineyards, all the way up to the Rapture. Excellent drinking and have put quite a few aside to age.
As for the Bulman Gary's, I really only opened one to see what it was like and I did the same with the '23 Gary's. Have 5 left of each and will be leaving them a few more years before trying again, although I think the '23 is more approachable young.

Cheers
Ian

[Sean]

Henschke Peggy’s Hill Riesling 25 - Eden Valley. A spring frost, warm vintage and picked in February. Green straw colour. Citrus blossom, talcum, lemon/lime, pear and lemongrass. Nice fruit intensity. Fresh and vibrant on the palate with mouthwatering acidity and a dry finish. - 16/1/26

Cupio Pinot Noir Dry Rose 25 - You can buy this in a 750ml bottle or 1.5L “bagnum” with a tap on it for the fridge. Owned by Accolade and run out of SA Riverland. Nice enough lunch or picnic wine. A vivid red/pink colour and fresh aromatics. Florals, red fruits, spice and a moderately dry finish. - 17/1/26

d’Arenberg The Moon Surfer Fiano 25 - A warm vintage in McLaren Vale. Small batches, basket-pressed and tank fermented. A pale straw colour. Clean and fresh with honeysuckle, citrus, pear and tropical fruit. Soft texture and moderate acidity. - 18/1/26

d’Arenberg The Custodian Grenache 21 - Traditional methods incl foot treading, open fermenter and basket-pressed. Maturation for 9 months in old French oak. A deep ruby colour, much darker than a lot of Grenache I have been drinking. Old school. Feels extracted and warm, a bit too much tannin and 14.5% a/v. Cherry, red fruits, spice, iron/earth and rustic. - 20/1/26

Foxeys Hangout Rose 25 - Typically a blend of Shiraz and Pinot Noir grapes go in this. Some skin contact and mix of techniques. A vivid salmon pink colour. This is very fresh and aromatic. Musk stick, red cherry, raspberry and herbs. Feels lush and vibrant with a savoury dry finish. - 23/1/26

Pizzini Nonna Gisella Sangiovese 24 - Not done a tasting note on this for a while and we have drunk a few bottles. Large format, older oak and tanks. Ruby colour and fruit driven character. Florals, dark cherry, red fruits and herbs with really lovely fresh acidity. I like the soft tannins and nice earthy aftertaste. - 24/1/26

Turkey Flat Rose 25 - 100% Grenache. The fruit is grown and picked purposefully for this Rose. Tank fermented. A pale, dry style these days. Salmon pink colour and musky florals. Cherry, red fruits, peach and spice. Lots of fresh, vibrant acidity and a moderately dry finish. - 26/1/26

Wild Duck Creek Estate White Duck 24 - Heathcote. A blend of Roussanne, Marsanne, Grenache Blanc and Viognier. Fermented in a mix of large French oak foudre and smaller barrels. Got 6 months maturation. A pale yellow/gold colour. White flowers, apricot, peach, melon. A little more oxidative as it warms up in the glass, with some savoury/buttery leesy influences. Nice now, the back label says you can keep it a decade. 31/1/26

[Chuck]

2023 Harndorf Hill Adelaide Hills Rose. In the warmer months we do like a fresh chilled Rose but it's hard to find anything in Australia comparable to the Provence style. This unique Rose is a blend of predominantly Trollinger, a rare variety from Germany, with other unknown components. Quince, strawberry, watermelon. Very riesling like and bone dry. Plenty of acid to match any spicy asian dish. Great with seafood or cold summer lunches.

[mjs]

Another good example of Wynns making very age-able commercial wines.

2010 Wynns The Siding Cabernet
Great colour, still quite a bit of fruit, some cassis, but also some leather and mocha, mouth filling flavour, soft tannins, not much oak.

Had a box tucked in the cellar for some years, pulled some out as I am moving from the current cellar premises. What is let's say a $12 red, who bothers to store $12 reds for maybe 14 years? All of the cheaper commercial Wynns wines, the Gables, the Red Stripe, the white label Shiraz, they cost bugger all, but they do reward a few years in the cellar. Ok, they are never going to be JR, but they are still very enjoyable. Kudos to Wynns and the team.

[Sean]

Too right.
Drinking a 2016 Wynns Cabernet Shiraz Merlot last night and had the same thought.
Ridiculously fresh for a 10yo wine.
Nice fruit weight and tannin, just starting to show some earthy maturity.

[Alan Foo]

IMG_5617ab.JPG

1994 Seppelt Show Sparkling Shiraz
In remarkable condition, not much bubbles visible in the glass or detectable on the tongue, medium-sweet. Terrific wine enjoy it now, why wait.

[sjw_11]

In remarkable condition, not much bubbles visible in the glass or detectable on the tongue, medium-sweet. Terrific wine enjoy it now, why wait.

I have always wanted to try this wine... thanks for the note!

[Mike Hawkins]

I had the 85 and 86 SSSS a few months ago. Really enjoyable, with just a hint of the mushroom notes that tells me it’s time to drink up.

[Con J]

Last night I opened another Joseph with my neighbours, just as good as the one opened on Saturday. They loved it too.

Thanks for note Alan, haven’t had a 94 for long time.

Hi Mike.
These older SSS have had mushroom notes for the last 10-15 years. I love these old wines.

[Con J]

These are some of the wines I’ll be opening Saturday afternoon.
I thought a photo would be easier than writing them up.

Cheers Con.

[Alan Foo]

Last night I opened another Joseph with my neighbours, just as good as the one opened on Saturday. They loved it too.

Thanks for note Alan, haven’t had a 94 for long time.

Hi Mike.
These older SSS have had mushroom notes for the last 10-15 years. I love these old wines.

Thanks Con, I always love my Joseph.

Alan

[phillisc]

In remarkable condition, not much bubbles visible in the glass or detectable on the tongue, medium-sweet. Terrific wine enjoy it now, why wait.

I have always wanted to try this wine... thanks for the note!

Thanks for the note, i have a sixer of the '94 under crown seal, so may have aged as good as cork editions, who knows? I can't recall if its the extended time on lees version or the standard release.
Brought it for the lads birth year, like many other wines, buried somewhere.
Cheers Craig

[phillisc]

Another good example of Wynns making very age-able commercial wines.

2010 Wynns The Siding Cabernet
Great colour, still quite a bit of fruit, some cassis, but also some leather and mocha, mouth filling flavour, soft tannins, not much oak.

Had a box tucked in the cellar for some years, pulled some out as I am moving from the current cellar premises. What is let's say a $12 red, who bothers to store $12 reds for maybe 14 years? All of the cheaper commercial Wynns wines, the Gables, the Red Stripe, the white label Shiraz, they cost bugger all, but they do reward a few years in the cellar. Ok, they are never going to be JR, but they are still very enjoyable. Kudos to Wynns and the team.

Malcolm, I'm with you 100% but guess you're not surprised at all. I have recently knocked off a couple of six packs of 2012 white label Shiraz...very good drinking at $100/dozen.
I shudder and have a wry smile at the amount of wines in the cellar that Wynns now refer to as the "lesser" core range, but 30 years ago they were anything but. Perhaps I yearn for simpler times but have a good number of bottles from the 80s/90s and beyond. Time permitting, I would like to stand up '86 Hermitage, Red stripe BL and JR. At 40 years could be shot or...
Cheers Craig

[Mike Hawkins]

I’ve still got some of the 71 ‘Hermitage’ back in Oz, but every time I go to the storage place, my desire to open zillions of boxes to find it and others wanes pretty quickly… and so it will sit there indefinitely

[phillisc]

I’ve still got some of the 71 ‘Hermitage’ back in Oz, but every time I go to the storage place, my desire to open zillions of boxes to find it and others wanes pretty quickly… and so it will sit there indefinitely

Mike, you've got it in one!

I call it cardboard aerobics/liquorice allsorts, as I have a good idea of whats in the "zillion" cartons, but there will be plenty of randoms too.
Plan over the next 12 months is to finally get a 43 year collection sorted.

Cheers Craig

[Chuck]

Ralph Fowler 2018 Mt Benson (Robe) Merlot. Ralph was winemaker at Leconfield for a decade or so and now operates this small 7ha winery. We dropped in to the small quiet cellar door around 2020 and were the only people there. This wine impressed us as did the limited range. It was a more fuller bodied merlot with lovely plum and other black fruits. Nice unobtrusive oak. Tannins and acids have integrated. Well balanced and a pleasure to drink. I do like this style of merlot. Still plenty in the tank and the last bottle deserves to be left a year or 2.

[JamieAdelaide]

I’ve still got some of the 71 ‘Hermitage’ back in Oz, but every time I go to the storage place, my desire to open zillions of boxes to find it and others wanes pretty quickly… and so it will sit there indefinitely

Drank a fair bit of old Wynn’s Hermitaws in Hong Kong. Going great guns! They’d come from cold UK cellars.

[WineRick]

I’ve still got some of the 71 ‘Hermitage’ back in Oz, but every time I go to the storage place, my desire to open zillions of boxes to find it and others wanes pretty quickly… and so it will sit there indefinitely

Drank a fair bit of old Wynn’s Hermitaws in Hong Kong. Going great guns! They’d come from cold UK cellars.

And one can't forget the Wynn's Ovens Valley 'Burgundy' - neither Ovens Valley (Tamanick) nor 'Burgundy', nor Wynn's - good old Cliff Booth handiwork.

[phillisc]

Ahh yes had that in mind with the last post...have an 86 OV and a few from 1990 to 1995.
Cheers Craig

[Rossco]

A wine dinner (second last for the year) held back in November 2025

Theme was Known Pinot Tasted Blind

This is such a great theme as we knew what the wines were, but not what order they would be served in
and the bottles were fully masked. As always preconceptions were thrown out the door.
My end notes on each wine where what i thought the wine was. So wrong in most cases

We had to rank them pre tasking and then again post tasting so we can see the differences.


Wine # 1 – 2012 Ata Rangi Estate Pinot
Colour is a medium dark red, still clear in the glass but showing a little age. No bricking or browning. Nose has a twiggy character, very earthy nose, Black minerals as well. Fruit is a bit subdued at the moment wine not revealing much. Doesn’t smell like a burg, so I think it’s a new world.

On the palate its missing some tannin, while its there, its not supporting the wine, has some acid though. Now some fruits are starting to come up, black cherry and a hint of raspberry and boysenberry. There is some mushroom/undergrowth in there, rosemary herbs (which was the twiggy character on the nose) and charcoal mineral.
Nicely ripe fruit, good fruit power too, but not a GC level, very good length – its actually one of the best features of the wine. Im still in new world based on the structure (tannin and acid feels new world) but the fruit could be old world – however I stick to my guns.
I guessed the Ata Rangi (correctly) but couldn’t decide on vintage


Wine # 2 – 2014 Ata Rangi Estate Pinot Noir
Slightly darker red cherry colour than the first wine, not quite black cherry though. This looks older. Has some blurriness in there as well, not clear and bricking too.
Nose has a little complexity, wet pine forest, lots of umami and Sous bois notes in there, but there is also very slight a hint of barnyard coming up too. Thankfully that blows off with some air.
Very powerful fruits, GC level and its like a punch to the face, slaps you silly and demands attention. Feels like a burgundy 15ish years old.
Lots of meaty characters in there too, grilled meat, cured meat, fresh wood smoked bacon.
Very pretty red berries, some slight pomegranate as well poking its heads up through all that meat. Darker purple florals, tannins are very soft and integrated, acid still there but well balanced.
Love the length and the power of this wine, quite amazing. I think this is the Clos Vougeot


Wine # 3 – 2006 Mount Mary Pinot Noir
Red with brown tinges. Some very slight blurring, looks old too.
VA on the nose and Oxidative notes this isn’t a good start. Very herbal though, wild herbs. Nose is a bit stunted, a touch of Cherry but it ,s nothing to write home about.
VA on the palate too and the ox. Clipped and short length, NQR was my note and I tipped out. I picked this as the 06 Mount Mary


Wine # 4 – 2012 Domaine Robert Chevillon Nuits-Saint – Georges (Les Saint – George) 1er Cru
Dark red in colour, some very slight browning starting to appear, but it looks older in the glass. My notes say 15ish years. Lots of marmite/vegemite on the nose, very yeasty/bready things. The fruit on the nose reminds me of a Gamay for some reason, it smells like a bit of whole bunch was used, and some Ox creeping in. Again this isn’t drinking at its best and its NQR. Oak on the nose too.
More Gamay fruit (hard to pinpoint why) and now barnyard, soft fruits being ruined by the faults. High acid, its disjointed and not in balance. I tip out
I think this is the Jean Jacques or Baby Jesus


Wine # 5 – 2011 Bouchard Clos Vougeot Grand Cru
A much more youthful colour, bright but still a dark red. Nose has lots of new French oak, pencil shavings and some lead / graphite type minerals.
Gun Smoke / Flint on the nose just adds to the complexity, it’s a nice wine to smell, even if its over oaked.
On the palate there is super sweet fruits, dark cherry, strawberry but this is a very clean wine. Hard to describe but its new world clean, there is no secondary or tertiary characters and it feels like its been stored under screwcap. Acid is quite prominent and its lacking tannin. It’s a bit one dimensional and very fruit forward. Length is only ok and im in the new world. I think it’s the Ata Rangi


Wine # 6 – 2010 Jean Jacques Vosne-Romanee (Les Beaux Monts) 1er Cru
Colour is a clear Bright red, juicy red type thing, no blurring and no bricking.
Nose has an array of spice, Chinese 5 spice, some crushed cumin/coriander and nutmeg. Has a salty soy sauce character in there with some dried seaweed you get in a sushi roll, there is some oak influences there as well, but not overpowering this amazing nose.
Very pretty red fruits on the palate, delicate and joyful, not as powerful as a GC but they are very elegant. Soft red cherry, new season strawberry, some sweet cranberry acid that is just perfect.
With a bit more air there is some smoked meats and charcoal starting to lift, very fine grained tannin, soft and dusty, this is an absolute delight and my #1 so far of the night.
Just so pretty and elegant, I pick this as the George De Vogue


Wine # 7 - 2010 Bouchard Greves Vigne de L’Enfant Jesus 1er cru
Lightest colour of the night so far, ruby red, translucent and clear as a bell. No browning or bricking BUT it does look like it has age on it.
There is a slight Ox note on the nose, but im very sensitive to Ox and the others don’t see it, or if they do its not a problem for them, regardless it does blow off. Sweet red cherry, new season raspberry, lovely rose petals and rosewater, the slightest touch of Tar just adds to the beauty of this wine. Huge and powerful tannin, dry, dusty and mouth filling. Such a wonderful tannin structure, just completes the wine, its complex, thought provoking and a great wine to analyse and discuss among friends. So pretty. Equal # 1 for me.
I think it’s the Vosne-Romanee


Wine # 8 – 2014 Domaine Georges De Vogue Chambolle-Musigny 1er Cru
Another interesting wine, much darker in the glass, a black cherry core that is only just starting to turn red right at the rim. Nose has very dark fruit too, feels like a hint of boysenberry, plum, blueberry and black cherry. Oak isn’t as noticeable on the nose and there is some lavender type florals starting to come up. There is some new leather in there and some peppery notes which I find unusual.
In the mouth the fruits are quite different, they are soft and elegant, however still on the dark fruit spectrum. Black Tea like tannins however the weight of this wine seemed heavier than I thought. It was a medium + body, with pretty dense and concentrated fruit. Not elegant, yet not GC power either. Some game meat / smoked meats too.
Good length without being great. I did enjoy this, but its not my wine of the night.

I think it’s the baby jesus

Wine # 9 – 2016 Chateau Rieussec Sauternes Grand Cru Classe (375ml bottle)
Nice yellow gold in colour, deep core and still has a shine and brightness to it. Nose of yellow peaches, tropical fruits, fresh whipped cream,
This doesn’t have as much sweetness as I thought it would, I wonder if it was a low botrytis year? Has a class and elegance about it, well deserved reputation, its not thick or syrupy, its not sickly sweet. This is a wonderful example of exactly what a Sauternes should be, papaya and pineapple fruit, fresh vanilla bean, hint of clove and nutmeg… the balance here is what is amazing. It has that perfect mix of oak and that super star acid. Its not a lemon type acidity, but more of a pineapple acid.
Length for days, will live an extraordinary long time. I really enjoyed this, as did the others and the bottle went very quickly.

Great night

[Con J]

Hi Ros.

Thanks for the notes.

Interesting look on the De Vogue. Just wondering if 2014’s are going thru a wearied phase or falling apart.

Remember the 2014 Rousseau Clos de la Roch late last year.
I opened a 2014 De Vogue Bonnes Mares last week.
Both were not very enjoyable but not corked, we all thought there might be some bret or something.

I’ve always liked the 14’s, thought they were a classic Burgundy vintage.

Cheers Con.

[Rossco]

Hi Ros.

Thanks for the notes.

Interesting look on the De Vogue. Just wondering if 2014’s are going thru a wearied phase or falling apart.

Remember the 2014 Rousseau Clos de la Roch late last year.
I opened a 2014 De Vogue Bonnes Mares last week.
Both were not very enjoyable but not corked, we all thought there might be some bret or something.

I’ve always liked the 14’s, thought they were a classic Burgundy vintage.

Cheers Con.

Hey con!!

Happy 2026 mate - we need to catch up again soon

Having read a few 2014 reviews of de Vogue (across various vineyards), it seems they didn't have the best vintage. Not sure why but I wonder if they picked a bit late and a lot of reviews say rich and ripe with alcohol.
I'm sure others much more experienced than me can add their thoughts on what happened in 2014


The baby Jesus was sublime !! Apart from the 14 Ata Rangi, my surprise of the the night

[Sean]

Wynns Cabernet Shiraz Merlot 16 - Picked up this back vintage at Dan Murphy’s for $20. Good colour and intensity. Dark berries, plums, spice and dried herbs. Ridiculously fresh for a 10yo wine. Nice fruit weight and tannin, just starting to show some earthy maturity. - 1/2/26

Eden Hall Springton Riesling 25 - Sourced from blocks 7 and 10 in their Eden Valley vineyard. Winemaker is Phil Lehmann. Green straw colour and very aromatic. Citrus, kaffir limes, lemon sherbet and some tropical fruit. Feels ultra clean with minerally acidity and a dry finish. - 3/2/26

Wild Duck Creek Estate Yellow Hammer Hill 22 - Heathcote. A big blend of Shiraz, Malbec and Cabernet. Got 20 months in a mix of small French and American oak barrels, foudres and concrete vats. Might be over 15% a/v, but I could drink it all night long. Deep purple colour. Loads of rich, warm fruit and intensity. Lush and smooth. This doesn’t miss a beat. Blackberry, cherry, plums, herbs, spice with velvety tannin and long. - 5/2/26

Flametree Cabernet Sauvignon Merlot 22 - Margaret River. Maturation in French oak barrels for 12 months. A strong red-purple colour and lifted aromatics coming out of the glass. Cassis, blackberry, plums, mint and green herbs. Feels medium-bodied and elegant with some grainy, chocolatey tannin. Really nice Cab blend you could drink now or cellar. - 7/2/26

Pewsey Vale Estate Riesling 25 - Single vineyard high up in Eden Valley. Green straw colour and florals. Citrus blossom, white flowers, limes and herbs. Fresh fruit driven acidity just quietly doing its thing. Feels clean and pristine with grapey texture and a minerally dry finish. - 10/2/26

Vasse Felix Filius Cabernet Sauvignon 23 - Some Malbec in this too. Wild ferment and 12 months in French oak. A dark, almost impenetrable purple colour. Coats the tongue. Bigger than usual. Rich and dense. Cassis, mulberry, cherry, bay leaf, earth and spice. Feels full-bodied with savoury oak and obvious tannin. - 12/2/26

Best’s Great Western Riesling 25 - Just gotta buy this every year. Seriously good, often a little more sweet fruited than the typical Riesling style. Tank fermented and all about the fruit. A pale straw colour. Florals, fresh limes, apple and spice. Feels clean with punchy driving acidity and a moderately dry finish. - 13/2/26