18 Points - Raymond Chan "Light, even ruby-red colour with slight garnet-purple hues, lighter on the rim. This has a softly concentrated and well-packed nose with aromas of savoury dark-red berry and black cherry fruit melded with dark herbs and notes of earth and black minerals, unveiling subtle and harmonious oak and whole bunch stalk detail. Medium-full bodied, the palate has a well-concentrated core of sweet dark-red and black berried fruit intermixed with dark herb and subtle whole bunch stalk elements, along with black mineral nuances. The extraction provides balanced, fine-gained tannins and the mouthfeel is enlivened by fresh, balancing, lacy acidity. This has a good line, leading to a lush, lively finish of red and black fruits and subtle herb notes. This is a moderately concentrated, sweet, dark-fruited Pinot Noir with moderately extracted, supple tannins and fresh acidity. Match with poultry and pork dishes over the next 4-5 years 70% Abel clone and 30% clone 5, the fruit fermented with 26% whole bunches to 13.81% alc., the wine aged 10 months in 22% new French oak. 230 dozen made."
18.5 Points - Raymond Chan "Full, even, dark ruby-red colour with slight purple hues, a little lighter on the rim. The nose is full, powerful and well-concentrated with aromas of black cherry and berry fruit harmoniously entwined with dark herbs, spices, liquorice and subtle stalk and minerally whole bunch complexities. Medium-full bodied, the palate is elegantly concentrated with flavours of black cherries and dark red berry fruits, along with nuances of thyme herbs, whole bunch stalk elements and black minerals, with hints of reductive complexities. The fruit is underlined by fine-grained tannin extraction and soft acidity, and the wine follows a smooth-textured line that carries the flavours to a long. lingering finish of black cherry fruit and minerals. This is an elegantly concentrated, black cherry-fruited Pinot Noir with subtle whole cluster stalk and herbal complexities, and a smooth, finely structured mouthfeel. Match with lamb, beef and venison over the next 5-6+ years."