In Bond

Exclusive to The Vinorium

16.5 Points - Jancis Robinson "Quite a cooked nose, dark fruits and spice. Layers of fruit on the palate and good density too. Chocolate, cream and oak intertwined with smoke and stewed plums and fine tannins. Classy but a real powerhouse."

Mike Bennie, The Wine Front "Single vineyard shiraz from the Barossa Valley. Absolutely pitch perfect. Neat as a pin, flushed with flavour, balanced, generous, polished; everything is in brilliant good order. Plums, cloves, sweet earth, cocoa and tar. It’s Barossa shiraz on parade. Tannin is fine-grained but firm. Everything feels right."

Exclusive to The Vinorium

Adventurous pinot noir shaped by terroir and season.

NATURE:  Enchanted forest Plum blossom, tuberose, ylang ylang cherry, wild mushroom, spun silk powerful depths, adventure.

METHOD NATUREL: Cool climate single vineyard origin: Derwent Valley Tasmania 42.6°S Handpicked on a fruit day after the harvest moon Whole bunch wild ferment with gentle pigeage Matured 12 months en seasoned demi-muid Basket pressed, bottled unfined and unfiltered with perfect natural balance.

Graceful chardonnay woven with whispers of new French oak.

Luminous pearls shining by moonlight Crocus flower, lemon, oyster shell, almond milk, cashmere and the soft kiss of powdered snow.

METHOD NATUREL:  Cool climate single vineyard origin: Derwent Valley Tasmania 42.6°S Handpicked on a fruit day on the full harvest moon Whole bunch pressed, wild ferment en new demi-muid Matured for 12 months sur lie Bottled unfined and unfiltered with perfect natural balance.

Exclusive to The Vinorium

Campbell Mattinson (The Wine Front) “The legend that is Glaetzer Dixon Mon Pere Shiraz. Drinking it is like rummaging around a forest floor, the wine’s juicy acidity, satiny texture and choc-nut notes providing all the light/shade/life/interest you could hope for. ”

Elegant red berry, cassis and white pepper aromas mix with integrated raspberry, spice and smoked lardon flavours. Savoury velvet tannins boost the length.

95 Points - Campbell Mattinson, The Winefront "This is swish. Straw-yellow in colour, stone fruit riddled, shy on the nose but textural and alive on the palate. A gentle creaminess, spice notes, slate even, honeysuckle and toast. Extremely pure. Flowing robes of flavour. Grapefruit-like bite to the aftertaste, as a distinct positive. It’s still gathering itself but already it’s a treat to drink. A beautiful, beautiful wine."

Top Rated Pinot Noir at the 2020 Halliday Wine Companion Awards

97+ Points - Stuart McCloskey "Franco’s 1er Pinot Noir always comes from a block from his top paddock vineyard called 'SRM'. This block faces West but runs down to the South. This is the only block which sees the inclusion of around 20-25% whole bunches in the ferment. There’s a heavenly, very pure bouquet – crushed wild strawberries intermixed with a melange of red berry fruits, anise, a tartness coming from cranberry scents and a lift from aromatic violets and rose petal. Everything is pulled together with a lovely minerality bordering salinity. The palate is medium-bodied and tensile. Wonderful judgment between the fruit, filigree tannins and perfectly pitched acidity. As with the nose, the purity is breathtaking. There’s a captivating sense of weightlessness – Feminine and highly intellectual. The never-ending finish of blood orange sorbet is a joy. Franco should seriously consider a rebrand from 1er to Grand Cru as this is special. Drinking now to 2025 and would benefit from a further 1-2 years in the bottle. Decanted for one hour and served using Zalto’s Burgundy glassware."

Featured in Langton's 'Top Six': The Best wines of 2018

95 Points - James Halliday "This is Wickhams Road's twin playing games with you, for there is that little bit more of every facet of Wickhams Road present in this wine, even its colour is that little bit greener. It's the extra dimension of the faintly reductive aftertaste that draws me back for more."

Campbell Mattinson, The Winefront "White peach, custard powder, more spritely stuff like lemon zest and green olive, perhaps a touch of spice. Light and fresh, some lactic/cheese flavour and stalks, with fine acidity and chalk dust texture, and a savoury finish of good length. It’s a good release, though perhaps a bit different in style this vintage."

95 points - Campbell Mattison (The Winefront) "Fabulous chardonnay. The cup runneth over. Slick, spritely, satiny and sustained. There’s flavour, there’s finesse, there’s a flourish to the finish. Lemon, lime, a sorbet-like aspect, nectarine and white peach, with a classy clip of spicy-sweet cedarwood oak. There’s almost a bacony aspect here, a smoked meat note, rosemary even, though it’s exquisitely pure of fruit. Potential for positive development is huge."

New single block wine for Hoddles Creek Estate. Originally the block was planted to Sauvignon Blanc, then pulled out and replanted with the Mendosa clone of Chardonnay on 101-14 rootstock. Different style to the Estate Chardonnay, 1ER and Syberia. Picked early (11.5 baume), whole bunch pressed to tank over night to settle the vineyard dust, then transferred to older barriques for fermentation.

It's a very cool block, facing East it only sees the morning sun and planted on a steep block with the rows terraced. Even at low sugars, we get ripeness and richness through the mid palate as flavour is well ahead of sugar in the ripening phase. The wine should age gracefully for 7-10 years.

97 Points - Gary Walsh (The Wine Front) "Struck match, lime, grapefruit, almonds, chicken stock, flickers of cool green. Fine and composed, surges through the mouth, grips on tight, and doesn’t let go. So long. Flint, chalk, crunch, texture, subtle bitterness. It’s all here. It’s very Adult Chardonnay. Racy. A nudge and wink to those in-the-know. Outstanding."

96 Points - James Halliday "Bright straw-green; the complex bouquet has a positive touch of funk, as does the palate, but it's here that all the parts of the wine are fused together. The seamless flow of white peach, melon and grapefruit is given context by delicate cashew oak and fine acidity."

Exclusive to The Vinorium

Gary Walsh (The Wine Front) "Fancy bottle. 100% whole bunches from a vineyard planted over 150 years ago. Spicy, malty, blackberry and raspberry, fresh mint and sage, new leather. Texture is very good here, with a suede-like feel and density to tannin, red and black berries, a chocolate richness, rosy mouth-perfume, choc-cherry in the aftertaste. Comes over almost like a bold Beaujolais, though that’s only meant as an aside, rather than definition. Compelling wine. So nicely done."