Media Reviews

Campbell Mattinson and Gary Walsh, The Big Red Wine Book, 1 June 2009
"It's chewy, tactile, nutty and firm, its meaty characters fleshed with boysenberry, blueberry and cherry. It seems juicy and crunchy at once. And it has a flash of savoury, soy-like flavour - Walsh even suggested umami characters. The result is a complex, stylish wine of divine quality. Spicy finish. Lovely stuff Drink 2010-2017."
95 Points

Tim White, The Australian Financial Review, April 2010
“Has roast-meaty bits, plus juicer forest berry pip, and woodsy spice: green pepercorn and galangal show with air. Will be even better with another year or two in bottle."
94(95) points

James Halliday, Australian Wine companion 2010
“Offers a panoply of and flavours with spice, pepper, fine tannins and oak the main drivers; high-quality wine, but the winemaker inputs have partially marked the fruit.”
93 points

Sarah Ahmed, The Wine Detective, 17 December 2009
"More red than black fruits this is drier, earthier and more layered than the blackcurranty Howard Park Shiraz. Whole bunches and stalks fermented in open vat give an edge of chalky tannins and balancing freshness which I like."

Peter Forrestal, They Sydney Morning Herald Magazine, 3rd May 2009
"Huge depth of dark berry flavour, silky texture, powerful yet refined."