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 Margaret River Wine Show 2017: Gold Medal

95 Points - James Halliday "The pale but bright hue opens the door for this blend of shiraz and tempranillo, chiefly tank-fermented, a small portion fermented in barrel. Its fragrant bouquet is attractive enough, but doesn't quite prepare you for the intensity and drive that spears through to the finish and aftertaste. Wild strawberry and hints of forest make this a very special rose."

96 Points - Joe Czerwinski (RobertParker.com) "Owner Greg Hobbs jokes that the 2015 Gregor Shiraz is their "big-production wine," because he bottles 500-600 cases annually. The grapes are picked a bit earlier than those for the 1905 Shiraz and then air-dried on racks before being crushed and fermented. Scents of smoke and black pepper emerge on the nose of this fantastically concentrated elixir. It's full-bodied and unabashedly rich, with notes of cracked pepper, chocolate and dark fruit supported by silky tannins and a long finish. It should drink well for a decade or more.

95 Points - Neal Martin

The 2014 Doisy-Vedrines has a tightly knit, backward bouquet that demands much more encouragement than its peers. The palate is well balanced with a viscous texture, extremely well judged acidity, poised with a beautiful quince and marmalade-tinged finish that lingers in the mouth. Superb. Tasted blind at the annual Southwold tasting.

97+ Points - Stuart McCloskey “Sourced from the Howard family Somerset Vineyard and a blend of three slopes: Eastern, Northern and Western – planted 1966, 1968, and 1970. Warm earth, dried spices, raspberry, green olives and vanilla waft from the glass. Medium-bodied, layered, elegant and immensely appealing. The tannins are super-fine and meld beautifully with the fruit, which is ripe, crunchy and juicy. I love the subtle star anise, spice, liquorice, touches of violet and toast which I imagine emanates from the French oak in which the wine rested for 16 months. Incredible length and finely polished – sensitive winemaking and will drink beautifully over the next decade. Ideally, leave this in the cellar for 3-5 years. Served in Zalto Bordeaux glassware”

98 Points - Stuart McCloskey  "The most floral bouquet of the three, with buttered citrus and fresh vanilla seeds drifting from the glass. Still, and not to bore, lemons, minerals and salinity are also present.. The palate offers an intense experience and not necessarily through flavour as the vitality and tension offers a wonderful shrill of excitement. The balance is exquisite and, given its age, it is difficult to pin-down exact flavours save for a little crisp, green apple. So much energy and tightly coiled like a piston waiting to explode. Minerals and citrus contrast with a marine-influenced finish which I love. Truly outstanding and will be hitting its stride in five or so years. Potentially perfect in ten. Served with Zalto Bordeaux glassware. Do not serve from the fridge. 11-13 degrees being the best temperature. Decant for a wee while as this wine needs a little aeration”.

Exclusive to The Vinorium

The 2015 Chaumuzy Blanc offers a deep golden hue, which is slightly frosted. The nose is opulent and rich with an unexpected power. Woody notes dominate fresh citrus zest which will round and blend over time. Brioche notes with candied citrus and dried fruits will then take over. The taste is a perfect image of the nose, revived by a beautiful acidity that gives a great freshness to the wine. This 2015 vintage is best served with seafood or oysters, in its youth. Over time, it can be enjoyed with white meat dishes with exotic or sweet notes.

Special edition cases - each bottle is signed by the winemaker

The first Six Origins project release from the extraordinarily strong 2018 vintage focuses on the Barossa’s hero – Shiraz. Six winemakers have each been charged with producing a wine that presents as a distinctive expression of Barossa Shiraz determined primarily by its origin. True to the spirit of Artisans of Barossa, decisions around vineyard selection, picking date and winemaking practices remained the privilege of the winemaker, but each wine was most definitely crafted to ensure the final result is a pronounced reflection of its vineyard origin.

Signed by David Powell

Jay Miller (erobertparker.com) "The 2006 The Pict is 100% Mataro (Mourvedre) aged in 100% new French oak for 24 months. The fruit was sourced from one section of a vineyard planted in 1927. Purple-colored, it offers up an aromatic array of smoky oak, forest floor, black truffle, blueberry, and blackberry jam. On the palate it reveals a brawny, masculine personality with some austerity that should round out with a few years of additional bottle age. It should offer prime drinking from 2013 to 2026."

97+ Points - Stuart McCloskey "Dog Point's Section 94 has always been a favourite of mine and can, in correct cellaring conditions, mature wonderfully over a decade. This is another example of a medium to full-bodied, textural style of Sauvignon Blanc. The grapes for Section 94 come from a single, low cropping vineyard parcel first planted in 1992. The fruit is hand-picked, whole bunch pressed and aged in older French oak barrels for 18 months. Every vintage has a funky edge which you either love or not. Those seeking simplistic Kiwi fruit pops should avoid at all costs as this is a serious, large scale wine that deserves a little respect. The aromas are taut, tightly wound with the ‘funk’ reducing with 20/30 minutes in a decanter (highly recommended). Tropical no - Yellow stone fruits in abundance with a vein of minerality appearing mid-palate. There’s a real intensity which is exceptional and rarely found with the majority of New Zealand Sauvignon Blancs. The finish is endless… In short, brilliant!"