96 Points - James Halliday "Hand-picked, 14 days on skins, 20 months in French barriques and hogsheads (72% new). Good depth to the colour; a powerful, medium to full-bodied shiraz expressing place, variety and vinification to maximum benefit. The black cherry and satsuma plum fruit has the usual cool grown exotic spices, and the tannins do their job to perfection."
94 Points - Sam Kim "As with all other Kumeu River wines, this is impeccably composed and elegantly expressed, showing nectarine, acacia, lemon peel and yeasty notes on the nose. The palate is superfine and beautifully weighted with creamy mouthfeel and elegant fruit intensity, wonderfully enhanced by subtle savoury nuances and perfectly pitched acidity. Very long and engaging, and hugely appealing. Grapes were hand harvested, whole bunch pressed, fermented using indigenous yeasts; then secondary fermentation in the bottle with 30 months on lees; disgorged by hand."
18 Points - Raymond Chan "Bright straw-yellow colour with some depth, lighter on the edge. The nose is softly full and gently up-front and voluminous with aromas of yellow stonefruits in an amalgam with white peaches and a subtle mealy and nutty overlay. Medium-full bodied, the palate is stylishly up-front with flavours of ripe yellow stonefruits and peaches with nutty and savoury mineral interest. The mouthfeel has fruit richness lending rounded textures and plenty of presence. The wine flows positively along a fine phenolic line leading to a lingering dry finish of stonefruits, nuts and mealy detail. This is an elegantly rich, up-front Chardonnay with ripe stonefruit, nutty and mealy flavours with good weight, a rounded mouthfeel and a dry finish. Match with poultry, pork and veal over the next 3+ years. Hand-picked Kumeu fruit, WBP and indigenous yeast fermented, 75% in tank and 25% in seasoned oak to 13.5% alc., the wine given extended lees aging, undergoing 100% MLF"
97 Points - James Halliday
The wine lives up to its reputation as one of Australia's greatest chardonnays, and you wonder why it isn't more frequently mentioned in dispatches. The answer is at least partly due to the very small amounts judged by Petaluma to be up to the strict standards set. Grapefruit leads the superb flavours of the palate, white peach in close attendance. The acidity is precise, the oak merely a means to an end.