Winemaker "Vibrant, unmistakably Coonawarra to smell and taste, bursting with flavours of blackcurrant, mulberry and herbs, and fine, elegant and juicy in the mouth. The wine is quite low in oak, with just a smidge of vanillin showing faintly on the mid palate, but otherwise the brambly, blackcurrant flavours demand all the attention. Fine silky tannins integrate with the fruit and minimal oak treatment to produce an approachable well rounded wine with an extended length."
99 Points - Jeb Dunnuck
The flagship is the 2015 Cabernet Sauvignon, 100% Cabernet Sauvignon mostly from Champoux with the balance from Palengat and Wallula vineyards. Crème de cassis, graphite, black licorice, unsmoked tobacco, and hints of chocolate and emerge from this beauty and it continues to gain depth and nuance with time in the glass. Full-bodied, deep, and layered with an incredible purity and elegance on the palate, it's already accessible but has more than enough tannin, depth, and balance to evolve for two decades or more.
97++ Points - Stuart McCloskey “Sourced from the famed Corryton Park vineyard, high in the cool-climate Eden Valley in the Barossa Ranges. A decade on, the wine is deep and brooding with leather, liquorice, tobacco, cough-candy and warm earth unfolds from my glass – the bouquet is riveting. The palate is medium-bodied, fresh with a sweet opening of blackberry, raspberry and anise. There’s a lot of scaffolding in place which has held this wine in good order nonetheless, the palate is developing beautifully with many shades and dimensions on show. The tannins are dusty and the finish is honestly endless, but does eventually fade to dried blood orange. A lovely Cabernet experience… Decanted for 3 hours and served using Zalto glassware.”
96 Points - James Halliday "From a dry-grown vineyard in Wilyabrup planted in the ‘70s, hand-picked, open-fermented, 18 days on skins, matured in French barriques for 3 years with a further 15 months in bottle before release. Stuart Pym makes light work of what is a complex exercise, and a patient one at that given the time in oak and thereafter in bottle. It has a texture and structure all of its own, verging on velvety, yet reminding me that the cassis, black olive and dried bay leaf could only come from cabernet."
Exclusive to The Vinorium
17+ Points - Julia Harding (JancisRobinson.com) "Deep cherry red. Elegant after so much sweet fruit throughout this Australia tasting, more stony than leafy. Richer fruit on the palate but there’s freshness to balance. Tannins compact but smooth. A wine with a long future. Tangy long finish. "
A collaborative tasting note from both Stu and Magda scoring 96++ Points
(Well one scored 97 and one scored 96+ hence the 96++)
92 Points - Antonio Galloni "The 2016 Petit-Figeac is a gorgeous, silky second wine to drink now and over the next handful of years. Sweet floral notes add freshness and lift to this expressive Saint-Émilion. In 2016, Petit-Figeac has a bit more Franc than usual which also contributes to the wine's perfumed personality. This is impeccably done."
Royal Sydney Wine Show 2019 Gold Medal & 1 Trophy
98 Points - Nick Stock (JamesSuckling.com) "This has very attractive aromas of dried wild flowers and cedar with mint, bay leaf, sage and a base of redcurrants, red berries, plums and cherries. Some gently savory and flinty, gravely notes, too. The palate offers a very detailed and elegantly powerful brand of layered tannin that carries intense blueberry, cherry and blackcurrant flavors, in a shroud of oak spice. So much to come here. Try from 2023 and a decade after that. Screw cap."
96 Points - James Halliday "A single vineyard planted in '78. 55% new oak for 14 months. Redcurrant, blackberry, violets and bay leaf bouquet; characters of cedar and chocolate on the palate are oak-derived, but sit seamlessly within the wine as well. The fruit and the tannin filling the mouth expansively."
James Halliday "Full-bodied, rich and opulent, with new oak very much in evidence from start to finish. Unexpectedly, it is on the aftertaste that the fruit breaks free from the yoke of the oak."
Winemaker "Rich blackberry and cassis fruits follow on the palate, with nuances of bay leaf. The generous fruit flavours are supported by a backbone of tightly wound tannins that will further soften with medium to long term cellaring.
The 2017 vintage was characterised by steady ripening of fruit across the Barossa. From our vineyards we were able to get great fresh flavours particular to each site, with some tight just-ripe tannins behind to balance the fruit. The hand harvested fruit was fermented in open top concrete fermenters with chilled ferments, hand pump-overs and cap submerging with oak header boards for eight days; the process finished with barrel ferment and malolactic fermentation in new French oak."