Winemaker - “On the nose there’s plenty of ripe plum, strawberry, charcuterie, licorice, leather polish and salted dried herbs. The palate is rich and complex, loaded with a blend of red and black fruits, salted licorice, savoury nuances and a fine tannin line finishing soft and supple.”
96+ - 97 Points - Stuart McCloskey “The bouquet is brooding and requires a good 4-6 hours in the decanter before tackling. Aromatic with a lovely floral perfume, dried herbs, mint, bay leaf, graphite – there’s a salty / mineral feel to the nose which intrigues the senses. Medium-bodied, cool-climate feel with the sweet fruit cloaked with dried herbs and spices. There’s a crispness to the fruit – cranberry with juicy acidity. Iodine and a real marine feel to the finish. The tannins flow beautifully with the fruit and offer just the right level of support. Detailed and everything seems very natural. Very satisfying and incredibly long. My score is unkind – I will retackle in a few weeks as the original sample bottle showed much better. Too much work and not enough time to enjoy wine which takes its toll! Drink now through to 2025”.
93 Points - Joe Czerwinski (robertparker.com) - A 50-50 blend, the 2018 Tin Lids Shiraz Cabernet Sauvignon is a solid, inky mass in the glass. Smoky, peppery essences emerge on the nose, backed by dense blueberries and blackberries. There's a pleasant briery note, hints of sage and bay leaf, with any oak treatment pushed into the background. Full-bodied and rich, yet not overly heavy, it's poised on the cusp of being over the top in terms of its concentration, but remains balanced and reasonably harmonious from start to finish, buoyed by supple tannins that turn gently dusty on the long finish."
China Wine & Spirits Awards 2019 - Gold Medal
Winemaker "Purple red blush with garnet hues. Blackcurrant jelly with cherry and coco powder. Generous and fruit driven. Dark chocolate and vanilla bean round out the dense layers of plums and blueberries. Inviting, soft tannins give a sense of plushness to the palate with buttered toast and dried figs to finish. Hand harvested and de-stemmed without being crushed. Fermented in concrete open fermenters for 7-10 days with 4 pump overs to maintain a fermentation temperature of 20-22’C. Drained and pressed though our wooden basket press before being transferred into seasoned American oak for 27 months. Bottled un-fined and unfiltered."
97+ Points - Stuart McCloskey “A subregional blend, produced in tiny quantities and will bring a huge smile to those seeking a wine which delivers on flavour (which it does in bucket loads) and drinkability. The aromatics are explosive and take no coaxing. Warm earth, camphor, tobacco, cedar, ink and coal blend perfectly with a heady mix of dark berries and plums. The palate opens to a rush of sweet fruit which provides a wonderfully sensual gloss and mouthfeel. The tannins support but are supple. The sense of symmetry is deeply impressive which is a nod to a great winemaker. The wine builds and builds in the mouth… I would categorise the wine as sensual, structured and showing some masculinity. Black fruits, tobacco and smoke lead to a very long finish. Excellent and a real charmer with grip. Decant for 2-3 hours. Served using Zalto Bordeaux glassware.”
97 Points - Stuart McCloskey “Wow – the bouquet races out of the glass with hedonistic impact. Briary, autumnal, deep, earthy and broody (wood smoke / fire hearth / bacon fat / soy / mushroom) uplifted with sour cherry and sweet spice – fresh rubbed rosemary and bay too. This is one of those beauties which keeps giving. You will never tire of swirling and sniffing. The flavours fan out wonderfully across the palate with filigree tannins keeping pace. Sour cherry and cranberry cascades with a soupçon of soy, briary fruits and a little backdrop of smoke. A very individual wine created by a truly gifted winemaker. Powerful but the earthy goodness provides an honest balance. Incredible length, dried blood orange on the finish and a wine which will appeal to those who love By Farr wines… Decanted for an hour and served using Zalto Burgundy glassware. Drink now to 2030.”
97-98 Points – Magdalena Sienkiewicz "Beautifully scented with sweet raspberries and cherries, revealing riveting spice and delicately earthy complexities with aeration. An elegant whiff of rose petal and mint adds a wonderful lift. The palate is equally fine and elegant and simply melts away slowly after wrapping the taste buds in a luxuriously soft blanket of flavour. The purity and precision is highly impressive and the balance between fruit, acidity and svelte tannins is astounding. High class from the 1er Cru Pinot Noir is never surprising and yet, it always amazes me. Please decant, as this wine really shines when allowed the time. Clearly, it will continue to evolve for years to come. Sampled using Zalto Burgundy glassware on opening and again on the following day, when it showed even better."
Winemaker "Elegant, driven & focused. Aromas of Fresh stonefruit and fig with hints of macadamia, the palate is fresh and approachable - attractive peach and nectarine, supported by a soft underlying acidity and creamy texture with harmonious oak. Drink now or cellar confidently for 5+ years."
95 Points - James Halliday "Poise and power in equal measure. Balanced flavours of white stone fruit sprinkled with lemon zest, ginger and oak spices. Finely tuned across the palate with texture from the lees influence, but still strikingly fine from its acidity."
Gary Walsh (The Wine Front) "A very good Chardonnay out of Butcher’s this year. As fit as a butcher’s dog, you might say. Smooth, composed, light in flavour, cool and savoury, white fruit and citrus flecked with exotic spice and aniseed, quartz-y texture, a little lemon rind in the long fresh finish. Texture is a highlight. So very elegant and adult. So nice."
The 2018 vintage had a slightly warmer than average year, this led to the richness that Butcher’s Hill is known for, however there were no heat spikes through the ripening period that allowed slow and even fruit development. The resulting wine is reminiscent of Grand Cru Chablis with a great deal of energy, tension and vitality. Partial malolactic fermentation (around 50%) allows the wine to combine and create complexity throughout the palate and the use of larger oak barrels (one third new) allows the penetration of ripe stone fruit and floral notes through the grapefruit acidity lingering with a long flinty finish.
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”.