94++ Points - Stuart McCloskey “Clearly, young is stating the obvious but I love sampling embryonic wines which provide pleasure today and in the future. The Soumah team picks this particular Chardonnay as early as they can to ensure a fresh line of citrus fruit and crisp natural acidity, which and if read alone would offer a degree of understatement. The joy of this young wine comes from its silky structure and palate feel which are achieved through barrel fermentation (specifically maturing gracefully for eight months prior to bottling). The nose offers a little poached pear and apple with a light sprinkling of sweet spice. The palate is crisp, clean, full of energy and lovely precision. Stony / minerals rather than dry. There’s a chewy grip which is admirable. Impressive with a few years of improvement ahead of it. Certainly, worth buying.”
97 Points - Decanter "Among all of the different regions where Chardonnay has impressed in Australia, the Yarra is perhaps the one where the fruit itself charms most readily from the off. This steel-green wine carries its oak very lightly, and the fruit sings out: nectarine, peach and dessert apple all draw the drinker into the glass. On the palate, the wine is soft, tender, almost juicy: its perfect ripeness apparent in that limpidity of expression, and in the seamless incorporation of vibrant and rounded acidity into a natural and succulent poise. The oak, once again, is almost invisible: a swelling of tone rather than flavour. The only danger with deliciousness of this order is that you might be tempted to drink it all too quickly. Fine quality raw materials suggest there's no hurry here."
97 Points - Stuart McCloskey “I love the bouquet which is so inviting with a mix of soured red fruits, dried orange peel and an entire pantry full of sweet spices – there’s a little Christmas feel to the aromas which I find wistful. The flavour spectrum is immensely pleasing and follows a similar pattern to that of the nose. Sweet and sour fruit intermixed with a Smörgåsbord of spice cuddled with filigree tannins. Fleshy, ample and mouth-filling with palate drenching satisfaction. Very moreish is an understatement. The best Aussie Pinot Noir you are likely to find at twenty-quid. Simply delicious and faultless for the money. Drink now to 2025, but there is no need to wait.”
96+ Points - Stuart McCloskey “The Upper Ngumby vineyard is within the confines of Yarra Glen, sloping gently east. It is protected from the late afternoon sun by the Christmas Hills, rising up to the west. The fruit was barrel fermented with 100% wild yeast, matured on lees for eight months with some secondary fermentation to create depth and finesse, which team Soumah succeed effortlessly. The nose offers a mix of lemon zest, minéralité and ozone. Serenely pure in two words. The palate is long and sophisticated. Full of drive, vigour and energy – lovely freshness and very moreish. This will flourish with more time in the bottle, drink now to 2025.”
97-98 Points - Stuart McCloskey “The most intense Pinot Noir of the trio. The dark fruit is lightly spiced and the most seductive of the trinity – sweet cherry and orange peel are unmistakable. The palate is incredibly fresh and juicy. I love the infusion of cranberry and redcurrant combined with the iron rich finish. Ripe and showing a more exotic side to Soumah’s winemaking. Lots of finesse and already showing bags of charm and character, but its glory years are yet to come. I am going to be harsh and award 97-98 points. It’s not there yet but I have no doubt it will be within 5-8 years”.
96++ Points - Stuart McCloskey “A wonderful nose following a morning in the decanter. Deep violets resonate in my glass along with a fresh herbal lift intermixed with ripe dark fruits, iron ore and sweet spice. The palate is sweet, expansive and impressive. Again, clean, ripe, juicy and brimming with damson, plum, blackberry, cedar and a lovely undercurrent of minerality. Incredibly satisfying with perfectly polished tannins – I love the freshness. A real triumph for the money. Decant for 2-3 hours and enjoy over the next decade.”
Winemaker "The Yarra Valley with its hot but short summer, and cool nights throughout, could be the ideal location for Nebbiolo. After some research, we planted a number of clones on a north-west slope to give the large purple bunches every opportunity to ripen slowly in the autumn breeze. We hand-picked the fruit and fermented the juice in tank. After fermentation, we left the wine on skins for 90 days to help soften the tannins. We then racked the wine to seasoned puncheons (500l barrels), where it aged gracefully for 18 months. The wine has a light crimson colour with the bouquet of violet and rose, with a faint tobacco and tar foundation. It is elegant in the mouth, almost light with red berries and truffle, and finishing with firm tannin supporting the ultimate length of the wine."
96–97 Points - Stuart McCloskey “The nose is more classical – herbal, rusty metal, cranberry, warm earth, leather and tea. The flavour profile is expansive and impeccably pure. Less flamboyant compared to the Hexham but the open-knit complexity is a delight. Finely tuned with a delicacy and a gentleness which I really enjoy. I am intrigued to see how this develops over the coming 5 years. Ambitious yet sensitive winemaking. Unforced and natural. Admirable length and will offer immediate pleasure”.
Winemaker "This is an ancient variety having been around since the first Millennium and is a parent of many of today’s modern grapes. We have been successful making our Savarro from this variety but wanted to see what a wine made from this ancient grape would have tasted like a thousand years ago. So we set forth to create a minimal intervention wine with 100% full solids, wild barrel fermentation. This natural process has developed a degree of untamed attitude. The wine still has the trademark citrus acidity but is fused with the brooding flavours of age old tradition."
Winemaker "An apricot and spicy ginger bouquet following through to a textured, rich, apricot and musk palate while finishing clean, with a great line of length. Our climatic advantage of warm days and cool nights, coupled with planting numerous Viognier clones, creates layers of intensity. A small amount of HTK clone planted at 9,000 vines per hectare adds to the concentration. The fruit was hand picked, whole-bunch pressed and fermented in barrel. Our ‘Golden Lox’ has to be picked just right. Picked too late; no structure. Picked too early; no apricots. And, ripening very fast; we have less than a 24 hour window to get it just right!"