You are using an outdated browser. Please upgrade your browser to view our website properly.
“Fresh crimson-purple hue; a cleverly made wine, fruit, oak and tannins all employed on the journey from the bouquet to the finish and aftertaste. Blackberry, plum and mocha do most of the work, licorice and spice watching on from the sidelines. Plush mouthfeel is an ode to the soft but persistent tannins.” 94 points, James Halliday
“Whole berry/carbonic maceration ferment, matured in French barriques for 16 months. This hits like a thunderstorm after you have navigated the fragrant bouquet and taken the first sip. Blackberry, red and black cherries and plum flood the fore and mid-palate before the whirlwind of black pepper, spice, licorice and dark chocolate take command before the fine, persistent tannins on the long finish and aftertaste.” 96 points, James Halliday
A unapologetic big and bold Shiraz. And trust me, I know big and bold Shiraz. This has all the trademarks of ‘late’ harvest* and 100% new American oak (thanks Kerry). This is oomph with a smack of oomph on top! Plums, dark cherries, peppery spice, mocha, dark liquorice and tobacco. Vivino
“Reductive handling has worked well for this wine, which, despite 27 months of ageing in oak (20% American oak) and settling in bottle, pre-release, maintains its freshness. Boysenberry, violet, star anise and a whiff of iodine bounce across the long finish line, with some vanilla tones as a mere echo. This has a good mid-term future in store.” 94 points, James Halliday
“Florals, peppers, cherries. This is a pretty, meaty, spicy shiraz with enough flavour to satisfying, enough variation to hold your interest, and both the structure and balance to mature well over the medium term and beyond. Attractive savoury inputs here but the fruit is buoyant.” 93 points, James Halliday
“This wine evokes the northern Rhone in all but the sweet mid-palate that leans tows Australia’s fruit-enforced generosity. And there is nothing wrong with that. A deep crimson colour segues to soaring aromas of violet, blue fruits, iodine, smoked meat and a skein of white peppery acidity that threads it way from attack to finish, given an edgy glint by some frisky tannins, green olive and briar”
93 points, James Halliday
Adding to Cart...