The Lower East Southern Blend presents a complex nose of fresh raspberries, clove and bacon. On the palate it opens up with an array of juicy plums, blackberry which are complemented by stones, baking spices and tar. A compelling blend of fruit and earth, with a beautifully balanced acidity and satisfying meaty bite. Perfect match for slow roasted and braised meats!
92 Points - Wine Enthusiast
There's no mistaking the variety, with plentiful aromas of fresh herb and cherry alongside vanilla and light barrel accents. The dark fruit flavors are supple with a mesmerizing texture and an exquisite balance that extends through the coffee-filled finish. The attention to detail throughout is impressive, especially for a wine at this price.
91 Points - James Halliday
70/30%, fermented separately in open-fermenters, the cabernet remaining on skins for 17 days, the touriga for 9 days, matured in French oak (20% new) for 24 months, plus a further 24 months bottle age. Stuart Pym has got his teeth into this bone, and isn't about to let go. It's got flavour, texture, structure, a point of difference - what it doesn't have is the finesse or logic of his other wines.
97+ - Stuart McCloskey
We thought the 2013 was something special, however the 2014 could well go down as one of the greatest ‘young’ Pinot Noirs to ever pass our lips. The ’14 is blessed with an incredibly intense, powerful nose - the perfume is extraordinary, almost exotic. Although young, the palate is showing beautiful structure, filigree tannins and is utterly sensuous. This is an irresistible Campbell Ranch, a little fatter and more generous than the previous two vintages. Effortless, mercurial and brilliant.
93 Points - Antonio Galloni
The 2014 Pinot Noir Campbell Ranch Vineyard is one of the more overt, fruit-driven wines in the line-up. The small berries here give the wine an intense, almost flamboyant sense of ripeness that stands out. Expressive floral notes round out the close. There is a directness and sense of immediacy to the Campbell Ranch that is compelling.
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"
92 Points - James Halliday
Medium-bodied; elegant, finely structured style; a subtle interplay of blackcurrant, earth, olive and fine French oak; long, balanced finish.
93 Points - James Halliday
Deep colour; as befits the very complex blend, powerful and complex, yet retains suppleness through the array of red and blackcurrant fruit. Barossa Valley (48%)/Adelaide Hills (42%)/Coonawarra (10%).
92 Points - James Halliday
Much more depth than many such blends; an attractive mix of black fruits, chocolate and red fruits; supple, ripe tannins. Mourvedre/Grenache.
91 Points - Stuart McCloskey
Alfred and his team produced a super-delicious wine during a difficult vintage. The Grand Vin equalling all the First-Growths and his second wine is comfortably comparable (if not better) than many second wines for double the money. This is a refined Pauillac and drinking beautifully now...