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92 Points - Robert Parker 

Stuart McCloskey - 94 Points "A 100% Cabernet Sauvignon aged several years in wood. Pleasing Pauillac-like nose of black currants, cedar wood, tobacco leaf, and spice box. The combination of eucalypt and blackberry/mulberry fruits are in complete harmony with the sweet cigar-box characters and ripe, juicy tannins. A sensational steal and profoundly brilliant at this price!"

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95 Points - Joe Czerwinski (RobertParker.com) "Prettier and more aromatic than the very good 2015, the 2016 Cuthbert Cabernet Sauvignon hints at violets and mint on the nose and adds hints of cherries to the cassis fruit. Medium to full-bodied, it's supple, almost silky on the palate, with a finish that's simultaneously mouthwatering and firmly tannic. It should drink well for at least a decade."

95 Points - Gary Walsh (The Wine Front) "Blackcurrant/blackberry, liquorice, dark mint chocolate, pepper and bread dough. Medium to full-bodied, deep fruit, grainy yet tight tannin, succulent and savoury, with a ferrous quality, dense and nutty, dried herb on a long and tannic finish. Serious wine of impact and quality."

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95 Points - Joe Czerwinski (RobertParker.com) "Prettier and more aromatic than the very good 2015, the 2016 Cuthbert Cabernet Sauvignon hints at violets and mint on the nose and adds hints of cherries to the cassis fruit. Medium to full-bodied, it's supple, almost silky on the palate, with a finish that's simultaneously mouthwatering and firmly tannic. It should drink well for at least a decade."

95 Points - Gary Walsh (The Wine Front) "Blackcurrant/blackberry, liquorice, dark mint chocolate, pepper and bread dough. Medium to full-bodied, deep fruit, grainy yet tight tannin, succulent and savoury, with a ferrous quality, dense and nutty, dried herb on a long and tannic finish. Serious wine of impact and quality."

90 Points - Robert Parker

One of Australia’s most traditional winemakers, Colin Kay fashions old style, high quality, distinctive Australian reds. The spicy, earthy, tobacco, cherry, and currant-scented 2003 Cabernet Sauvignon is borderline rustic, but spicy, big, chewy, and attractive. It is by no means from the refined school of winemaking, but it possesses so much personality and soul, it is hard not to give it a high rating. 

92 Points - Robert Parker 

93 Points - Robert Parker 

90 Points - Robert Parker

One of Australia’s most traditional winemakers, Colin Kay fashions old style, high quality, distinctive Australian reds. The spicy, earthy, tobacco, cherry, and currant-scented 2003 Cabernet Sauvignon is borderline rustic, but spicy, big, chewy, and attractive. It is by no means from the refined school of winemaking, but it possesses so much personality and soul, it is hard not to give it a high rating.

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93 Points - Gary Walsh (The Wine Front) "In 2017, McLaren Vale Shiraz is a little different to your usual bear. Quite spicy, almost Rhoney, you might say. Plenty of spice over blackberry and dark chocolate, a pleasant wet forest floor thing happening too, along with some mint. Full-bodied, silty rich tannin, black olive and some meaty umami flavours, in among the warmth and dark fruit, a kind of coolness too, and a finish that runs on with calcium carbonate tannin. Has interest and character. Drinks well now too."

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95 Points - Gary Walsh (The Wine Front) "Dense, meaty, plenty of toasty umami oak, blackberry, liquorice, dried herbs. Full-bodied, well packed and full of flavour, porcini mushroom, black fruits, something a bit ferrous, tightly knit dark chocolate tannin, bold finish where dark berries mix with all kinds of meaty/earthy flavours. Impressive. Muscular. Won’t leave you wondering. I don’t usually say this, but if you’re going in early, a good healthy spell in a decanter will do it wonders."

93 Points - Joe Czerwinski (RobertParker.com) "The 2016 Hillside Shiraz is slated for an October 2018 release. The cool vintage has given it wonderfully spicy aromas of pepper, clove and bay leaf, in addition to its customary boysenberry and blueberry shadings. Full-bodied rich and concentrated, it's creamy on the mid-palate, turning silky on the long finish."