Last bottles Standing

Medium ruby red in colour, this wine presents complex aromas of red fruit and cherries with notes of violets and forest floor. In the mouth, it is medium-bodied with excellent acidity and very fine tannins, balanced with an intense, fresh fruity note and long finish. This wine can be enjoyed young and has excellent cellaring potential for the next 6 to 8 years. 

93+ - 94 Points - Stuart McCloskey “At this youthful stage, more Sauvignon on the nose than Sémillon. Intensely aromatic with stone fruits, grapefruit and blackcurrant leaf. Herbal, floral and ripe… There’s a synergy between the bouquet and the palate which is equally vibrant and ‘alive’ – some gooseberry and elderflower. Lovely weight (which is often lacking at this level) and the soft textural feel will appeal to many. I love the fresh minty finish, I detect Florence fennel too (eaten raw – you’ll see what I am referring too). Appetising and delicious now, not really a wine to put in the cellar, but a few years will do it no harm.”

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.”

Jaysen Collins (winemaker) - "Vermouth, the name derived from the German 'Wermut' for wormwood, was usually made to cover up some flawed wine. Add some aromatics and a bit of spirit and all is made right again. I wanted to try it on the opposite spectrum, make the best white wine I could, source some premium herbs and spices and have a bash at it. This dry Wermut is made from premium Marsanne, grown on the western ridge in the Barossa Valley. The wine is wild fermented and aged on lees for texture and body.

95 Points - James Halliday

Primarily from the southern Margaret River Rowe Road Vineyard, whole-bunch pressed and fermented and aged in French barriques, 20% new. Dials things up a notch from the Estate chardonnay, with an extra degree of richness in the fruit and slightly more oak impact. Outstanding depth and length of flavour with a lingering aftertaste.

The Hillside Chardonnay focuses on a some of the coolest sites in the Margaret River region so as to produce wines with great varietal character, while maintaining excellent vibrancy and freshness of acidity. Fermented in a combination of seasoned and new oak barrels, using only indigenous yeasts with no fining or acid additions, this is a wine that showcases Deep Woods’ dedication to site selection and this great variety.

95 Points - Sam Kim, Wine Orbit  "Refined and sophisticated, the wine shows elegantly fragrant aromas of ripe peach, fig, toasted almond, vanilla and oatmeal on the nose, leading to a concentrated palate that displays excellent depth and weight, wonderfully complemented by creamy mouthfeel and bright acidity. A multi-layered beauty offering poise and complexity. At its best: now to 2025."

Winemaker "Intense and complex, this wine displays aromas of ripe peach, fig, toasted almond, vanilla and oatmeal on the nose.. A concentrated palate that displays excellent depth and weight, wonderfully complemented by a creamy mouthfeel and bright acidity"

Winemaker: In homage to the classics of Tuscany, this vino evokes the essence of Italy. Wild fermented Sangiovese with a splash of Merlot, it is captivating and filled with charm. Vespa red in colour it oozes with scents of cherries, violets and red currants. Medium bodied and light on its feet with subtle tannin, the palate is driven by raspberry and cherry fruit. Defined by fresh acidity and savoury curves that give length, depth and lineage. Pure charisma and Italian style... Bella!

Jay Miller - "The 2005 Alexander Laing Old Vines Grenache was sourced from 100-year-old vines in the Greenock subregion of Barossa. Dark ruby-colored, it has a complex bouquet of damp earth, sage, smoked herbs, espresso, cassis, and kirsch. Velvety-textured with superb depth, it also has well-concealed tannins which will allow the wine to evolve for another 4-6 years. It has a pure, 45-second finish. This is an outstanding Grenache."

Winemaker - "Alexander Gordon Laing was yet another explorer from Scotland who trekked around West Africa in the 18th century. Alexander Laing, like the rest of our Single Vineyard Series, owes its existence to the blocks of weather-beaten bush vines that survived the vine-pull of the end of the last century."

96+ Points - Stuart McCloskey “The aromatics are a delight and dance a wonderful tune of maya lemon, homemade lemonade, jasmine in all its perfumed glory, more white flowers and the maritime climate speaks in volumes. Silky texture with flavours comparable to the bouquet; lemon juice and zest melded with stony minerality. Yuzu too but spiced – super racy. I thoroughly enjoy the pretty floral character which softens the wine slightly. Extremely satisfying, moreish and approachable now, but does offer the ‘keeper’ a further 5+ years of cellarage ahead of it. In fact, a few years in the cellar will bring this wine on… Full of energy, lots of tension and the finish is long and zesty. Wonderful intensity for a wine of this price. To summarise, a very classy offering from team Domaine Naturaliste… Served using Zalto Bordeaux glassware.”

Mike Bennie (The Wine Front) "A wine that proudly shows the colour of the grape, asserting that texture, detail, structure and complexity are a by-product of thoughtful winemaking with pinot gris. ‘Whole bunch fermented’ says a sash on the label now too.

It’s a tightly wound expression, slender in shape, refreshing with tangy acidity, fragrant in red berry and floral perfume, though flavours are a touch washed out in the fray. That being said, the chalkiness to texture, the chew and bite of skinsy fruit personality, and the general ease of drinking, all play a part in ‘recommendation’ here. It’s a paired back release this year, more ‘Provencale rose’ than Radikon Kisi, but the drinkability and general sense of deliciousness is all there."

We loved this Semillon, our full tasting note coming soon...

Winemaker "Sourced from the Howard family Somerset Vineyard where I once worked; I know this vineyard almost as well as my own. Planted in 1969 over fine sandy loam soils, the fruit was hand picked in early February. The juice was fermented on solids in tank/ neutral oak and given extended lees contact to building complexity and texture. The wine shows the character of the old gnarled vines, balancing fruit with minerality."

Huon Hooke, The Real Review "Light, bright yellow colour with a malty, almond meal-like bouquet that overlies the lemony varietal notes. Very pleasant. The palate is similar: light-bodied, soft and rounded, with a mild personality but refreshing acidity on the back-palate and finish. Soft, round, harmonious. Good drinking. Generous fruit."

95+ - 96 Points - Stuart McCloskey “Blue and black fruits in abundance, gift-wrapped in a velvety robe of sweet spice (black liquorice too). Like the Shiraz, this is another charmer and will please all those seeking textural richness, generosity and fun. On a serious vinous note, this maybe quaffable, but the wine has a serious edge. The lasting fruit flavours impress, there’s ample texture and acidity that is always an important component to a good Barbera (but not too much). Harmonious in a word… Decant for an hour. Served using Bordeaux Zalto glassware”

93 Points - Jay Miller (erobertparker.com) "The Bordeaux varietals begin with the 2005 Merlot Brookman Vineyard. Sourced from a 65-year-old vineyard, it is opaque purple-colored with an expressive perfume of toasty oak, mulberry, blackberry, black raspberry, and chocolate. Layered, rich, and thick."

96++ Points - Stuart McCloskey “The bouquet is fascinating and far from your bog-standard Aussie Sauvignon Blanc – Fresh cut garden mint, lime zest, lemongrass, warmth from freshly grated ginger are wrapped in a floral embrace (a touch of the French oak on the finish). Minutes later, ginger and orange marmalade which is heavenly. The palate feel reminds me of an expensive Bordeaux wine as there’s a lovely weightiness (slightly waxy). This is a very expressive wine, one which delivers depth, complexity and deserves some bottle age to truly shine. A rare, sophisticated new world Sauvignon Blanc which begs the question – why are there so few? This is an outstanding wine. Brilliant. Do not overchill and decant for an hour. Serve using Zalto Bordeaux glassware. Drink now to 2026…”

Winemaker’s notes: “Herbaceous characters of mint, capsicum, tomato leaf combine with rhubarb, plum and Campari like bitter orange to create a nose that is both varietal and vibrant. The palate begins with grippy tannins that lead to a mid-palate filled with sweet fruit and rosemary. On the back black cherry and choc-mint intermingle with grippy tannins providing a long finish. Freshness and vibrancy the key to this style.”

Jaysen Collins (winemaker)  - "I love Grenache, I love its versatility and its drinkability. I was mostly drawn to getting involved with the process and leaning to more textural, structured and savoury versions. Then one day I got to thinking, what about just doing nothing and let the grapes do the work.

So I chucked a few bins of hand-picked Grenache grapes into a tank with a bit of CO2, sealed the lid and came back several weeks later. When I lifted the lid I was hit with a whole lot of gassy funk, but in a really good way. It was wild and feral but mostly intoxicating. So for a few weeks after I just jumped on top of these bunches, breaking them up, in real terms to build structure, but mostly to get lost in the ferine like smells that filled the air."

Please note: this bottle does not fit inside our single and double wooden gift boxes.

Jaysen Collins (winemaker) - I always get mesmerised when I see a flock of birds floating and drifting in the wind. It brings a sense of freedom and joy to me. I knew the bluebird is the symbol of happiness so I had a concept for the label – I just needed the wine!

So with this idea floating about in my head, I set out to make a great drink that brings a true sense of delight. I found an east facing vineyard in the shallow soils of the Adelaide Hills that just gets the morning sun – no baked flavours here. I got rid of the stalks and just fermented this as whole berries. Just before coffee in the morning and after a cold beer in the afternoon I quickly give it a plunge by hand, nothing too serious or strenuous. It’s bottled early to catch the brightness I’m looking for, meaning it’s dangerously drinkable whenever you need a pick me up.

Please note: this bottle does not fit inside our single and double wooden gift boxes.

Jay Miller (robertparker.com) "The Grenache offerings begin with the purple-colored 2007 Grenache Clarendon. It offers up an expressive nose of spice box, cassis, and cherry compote. Structured on the palate, it has outstanding depth and concentration, savory flavors."

Jaysen Collins (winemaker)  - "I love Grenache, I love its versatility and its drinkability. I was mostly drawn to getting involved with the process and leaning to more textural, structured and savoury versions. Then one day I got to thinking, what about just doing nothing and let the grapes do the work.

So I chucked a few bins of hand-picked Grenache grapes into a tank with a bit of CO2, sealed the lid and came back several weeks later. When I lifted the lid I was hit with a whole lot of gassy funk, but in a really good way. It was wild and feral but mostly intoxicating. So for a few weeks after I just jumped on top of these bunches, breaking them up, in real terms to build structure, but mostly to get lost in the ferine like smells that filled the air."

Please note: this bottle does not fit inside our single and double wooden gift boxes.

96 Points - James Halliday

This hits the bullseye, a great example of the synergy between place and variety. Its colour is good, as is the bouquet, and that arrow arrives the moment the wine enters the mouth. It has waves of luscious, juicy red and black fruits that fill every corner of the palate, tannins and oak doing the job expected of them.

James Halliday

Medium to full red-purple; rich, ripe blackberry and cassis aromas are mirrored in the palate, which does however dip slightly in the middle, rising again with lingering tannins and subtle oak on the finish.

95 Points - Sam Kim, Wine Orbit "A gorgeous rendition of dry riesling; it is richly fruited and fragrant on the nose showing grapefruit, orange peel, potpourri and subtle honey characters, followed by a concentrated palate that is generously flavoured and persistent. The wine is elegantly opulent and delectable."

Please note: this bottle does not fit inside our single and double wooden gift boxes.

Bob Campbell "Pegasus Bay boosts flavour in Bel Canto by harvesting late with some botrytis infection and allowing the wine to have a little skin contact. The result is this bold, complex wine with peach, apricot, honey, citrus and grapefruit flavours. A richly-textured riesling with a lingering finish"

Winemaker, Craig Stansborough “Vibrant colour, complex aromas of dark cherry, fennel seed, plum, herbs oregano and thyme. A powerful wine that delivers a crunchy lively textural palate showing fine tannin that is very consistent across the palate and natural acidity that drags fruit to the very back of the palate, all the elements that this variety delivers.

97 Points - Stuart McCloskey “The fruit was sourced from the Eden Valley and picked on a very hot day (42 degrees). No oak, only stainless steel which I like as it provides some freshness to the fruit component. The bouquet requires a little time to open (I suggest 1-2 hours in a decanter) – earthy, sweet beetroot juice followed by mocha / coffee, blackcurrant and blueberry. The wine is approachable now and will age for 6-10 years. In truth, I am in two minds as to how this wine will develop and when ‘best’ to enjoy it. Today, it provides joyous flows of blue / black fruits wrapped in crushed velvet, it’s incredibly charming and overly pleasing. Blueberry / blackberry compote dominate with a swish of liquorice. This is one of those voluptuous, seamless, velvety-textured charmers that creeps up on you without you knowing. Served using Zalto Bordeaux glassware”.

Decanter Magazine – Top 10 wineries in McLaren Vale

95 Points - Gary Walsh (The Wine Front) "Dried roses, ripe raspberry, something like black jelly beans, some sweet spices. Medium to full-bodied, plush and mouth-filling, but gentle too, with insistent silky tannin nudging it along, soft acidity, a savoury cast to a long finish with a cushion of royal purple velour tannin easing it out. Delightful. Texture is a highlight here."

93-95 Points - Joe Czerwinski (RobertParker.com) "The full-bodied 2017 Griffon's Key Grenache (tasted out of 500-liter puncheon) boasts knockout aromatics of roses and black cherries. Sweetly ripe fruit, silky tannins and a long, zesty finish suggest this will be great shortly after release yet have the potential of aging for up to a decade."

95 Points - James Halliday "Shiraz, aglianico and montepulciano, made and matured separately for 17 months prior to blending. All French oak, mostly older. The juicy plumminess of shiraz is evident, but the savoury red cherry character likely coming from its partners. More pertinent is that the blend has worked well, providing a seamless mouthfeel with length and depth of flavour."

Craig Stansborough “The Serata was really the main reason why I planted the two Italian varieties in the first place, to produce our version of a Super Tuscan. I always enjoyed the complexity of those wines and the idea that there were no boundaries. I had a hunch the natural acidity and the tannin would lend itself to blending with Shiraz and we have been so pleased with the results.. I just wish I could get in a time machine and see what they look like in ten years, I am pretty confident they will look bloody smart!

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Jaysen Collins (winemaker) - "I grew up across the road from a famous old school winemaker who was known to be one of the best blenders of his generation. So for years I followed this ideal in the wines I was making. For a hands off winemaker, you actually feel like you are doing something. One day pondering life, the universe and everything I thought about why I hadn’t challenged this notion. Grenache and friends work well together – I’ll just pick them within a few days of each other, chuck it all in one fermenter and let the ferment rock it in its own way. So my theory is that the different varieties bring something complimentary but they also bring something individual – so equal but opposite reactions in the ferment. I then remembered my high school physics and worked out it’s actually the same way a rocket works. Go figure."

Jaysen Collins (winemaker) - "Old vine Barossa Grenache vineyards are a rare treat. Walking amongst the old bush wines gives me such a wonderment of what has transpired in the years gone by to get to this moment in time. It’s like I am breathing the air of times past – it can be truly something quite moving and somewhat magical. 100% whole bunches get a foot treading over several weeks, I press it to large oak barrels and bottle it un-fined and unfiltered. That means when I taste this wine I’m still caught up in the magic from the vineyard that has transpired for well over a century. I’ll wipe the tear from my eye as I have another glass."

Please note: this bottle does not fit inside our single and double wooden gift boxes.

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Jaysen Collins (winemaker) - 'I started this JC's Own project in 2015 with this wine. I started making wine based on a love of grenache but had moved away from this in the wines I was making. I was trying saperavi, tannat, primitivo, barbera - the list goes on and on.

The grind of making wine to a style and a market had slowly worn down my passion for the industry. So I kicked myself in the bum and set out to make a wine just for me - hence the JC's Own. 

I like grenache that is a bit funky, gassy and reductive, a bit more along the line of village Beaujolais. So I picked a vineyard I'd been using a bit earlier, went with 100% of the bunches and just started foot treading it to see where it would end up. I'd seen some street artwork in my travels in Spain, got a friend to knock up a label based on my recollection, so for me this was a bit orginal (or orginale for the Iberian connection) in its concept.'

Tasting note to follow shortly...

  Top Rated Sauvignon Blanc - 2021 Wine Companion Awards

97 Points - Stuart McCloskey “A fascinating bouquet which isn’t shy in coming forward. The concentration of perfumed gooseberry, guava, roasted pineapple and sweet melon is remarkable. Zips of acidity, citrus and a floral spray add to the complexity. Very impressive. The palate feel is super generous and the length incredibly long, the flavours last for minutes. Where to start with the flavours as there are so many to get through. Citrus peel flows into white flowers which in turn drift beautifully into fresh garden mint. I detect orchard fruits, a tropical undercurrent and lemongrass – everything feels exotic without being exaggerated. The minty finish is epically long – salinity is the final act as the wine drifts away after five minutes. Texturally, this is brilliant and oozes sophistication. Silky smooth and will keep for 5-8 years. Served using Zalto Universal glassware.”

94 Points - Robert Parker "From the Barossa, the inky/ruby/purple-hued 2004 Shiraz Bella’s Garden offers notions of mint, blackberries, smoke, dusty earth, and a distinctive licorice and creme de cassis character. This layered, full-bodied, powerful (all of these wines have 15-16% alcohol), stunningly complex, rich, impressive Shiraz requires 2-3 years of cellaring."

98 Points, Stuart McCloskey - tasting note coming soon.

96 Points - Nick Stock (James Suckling.com) "This has a slightly reductive edge to the nose with sliced-lemon, grilled-almond and peach character. Really fresh and pristine. The palate has a very impressive, concentrated feel with nectarines, peaches and citrus fruit. So pure and long. Drink now. Screw cap."

  2021 Best Chardonnay Wines - Wine Companion Awards

97+ - 98 Points - Stuart McCloskey “The bouquet is inviting with poached apples and pears (lightly spiced), lemon oil and lots of sea spray which builds fabulously with more aeration. A wine of great delicacy with the balance between fruit, structure and acidity pitch perfect. The palate is chiselled and laser-like with racy acidity. Saline, lemon, green apple and flint. Very sophisticated and intellectual, but natural all the same. The focus and purity feel unforced – very contemporary. Bottle age will develop this wine into an absolute beauty. It certainly has the pedigree and structure to offer at least a decade. Oh so graceful and the finish lasts for minutes… I predict this will score 98 to 99 points with a few years bottle age.”

This is the fourth release of an Oliver's Taranga Reserve Shiraz, selected from the best parcels of old vine Shiraz, which were planted in 1948.  The Australian wine critic James Halliday awards it 93 Points which is incredible given our price tag!

Winemaker - "Deep red in colour, the nose is distinctly Cabernet-like with mulberry and blackberry fruit and hints of mint backed by French oak, pencil shavings, and wisps of violet. Juicy red berries on the palate are surrounded by velvety tannins, tobacco and spice notes. A long tannin/acid profile to finish is indicative of this wine’s aging potential."

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.”

97+ Points - Stuart McCloskey - “A very stylish / highly accomplished wine. Super-neat and tidy. The nose develops with aeration (my advice is not to serve it too cold) with pear, citrus oil and an entire array of white flowers – just a little spice in the background from a rasp of fresh nutmeg. The palate is gloriously fine, satiny in texture and provides layers of lip-smacking citrus along with waves of minerals - salinity / sea spray on the super-long, expansive finish. More tightly wound than the previous two releases which is by no means a negative. The ’19 is a superb effort that will reward time in your cellar (up to ten years). For best results, tuck it away for a year or two as this will allow some of the tension to relax. Served using Zalto Bordeaux glassware”

The cuttings for this vineyard were sourced from very old vines that were growing near Marananga and planted in 2000 as bush vines (which aren’t trellised). However they were far too vigorous so were trained onto a double cordon in order to take up some of their energy, but even without water or fertigation they are still prolific grape producers. It has taken a number of years trialling bunch pruning and trellising methods to finally produce a wine of the standard acceptable to Greenock Creek Wines.

 * Every purchase of 6 bottles will include the original wooden case *

97+ - 98 Points – Stuart McCloskey “There are some wines which look so sexy in a glass – the gloss and clarity is remarkable (perfect viscosity too). Wonderfully classical – the bouquet and palate flow to the same tune of yellow stone fruits, salty lemon, yuzu, there’s a distinct lemon sherbet-like feel, spring flowers, minerals and a creamy chalkiness. Medium-bodied and showing serious pedigree. Tightly wrapped, racy, balanced to perfection and almost perfect which is daft to declare for such a young wine. This screams Margaret River, and is a faultless example of a varietal Chardonnay. This is, in short, a truly spectacular wine and joins the list of epic ‘new’ releases from Australia. Drinking now to 2030+. Please keep a few bottles for ten years as this (I believe) will be its highpoint. Do not overchill and I advise to decant and serve using Zalto’s Bordeaux glassware.”

Owen Latta (Winemaker) "Dream season! Easy year in the vineyard with no pressure on to get anything done great quantities per acre. Amazing grapes. Beautiful for Pinot Noir and Chardonnay in Coghills Creek. 15% whole bunch indigenous yeast and no adjustments. 12 months in 4-10 year old barriques. SO2 added post Malo and prior to bottling. From the get go this wine was ready to roll and has made heads turn. It has aged gracefully and is singing its song loud at the moment."

Our tasting note to follow...

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97++ Points - Stuart McCloskey "The perfume is simply glorious and unfurls with coffee, chocolate, blackberry, dark cherry, raspberry, leafy / herbal notes, sweet spice, clove, warm earth following a downpour, liquorice and a dusting of white pepper. The palate is supple, with satiny fruit effortlessly sailing across my palate. There is richness but it’s handled judiciously – minerality striking a firm cord. This is a grown-up, sophisticated Shiraz which is immensely pleasing. Dark raspberry sweetness juxtaposed wonderfully with the French oak and lithe tannins. This is beautiful. Really beautiful and in all honesty, has taken me by surprise. The spice develops as do the flavours (plums) which expand with each passing minute. This is full of charisma and will only get better (drink now to 2035). Ensure to decant for 2-4 hours. Served using Zalto Bordeaux glassware. A standout Shiraz.”

Jaysen Collins (winemaker)  "I cut my winemaking teeth in the heavy red soils of the north west of the Barossa, where Greenock is the jewel of the crown in my opinion. My winery is here, the pub does a good burger and by chance there's some pretty good shiraz vineyards knocking about. A few vintages ago I came across a vineyard just on the north of the Greenock township that hides behind some big gum trees. It runs down a small hill facing east, with lean soils, cooler afternoons, tiny yields, small berries - how asleep had I been to drive past this vineyard for several years? But I'm definitely alert now! I like Shiraz that is big on fruit intensity but is more supple and svelt on the palate, powerful yet, velvety, structured but sensual - I could go on but I think I've conveyed my point. So this is a rare single site treat from my part of the world and a true connection to my beginnings in making wine." 

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Mike Bennie (The Wine Front) "Jaysen Collins from Massena, well, he is his own man, but that’s his day job, doing a side project here. Or is Massena the side project? No matter. Some great wines emerging from this label, reminiscent of Standish in some respects, power but elegance, shaped by tannins, and the like, but wholly its own thing too. The last JC’s shiraz wine reviewed here was 2016 and from Stonewall, this from Greenock and 2017. Bold, brash, assertive red of booze-soaked stewed berries, sweet spice, earthy savouriness, brined black olives with a match between the fog of scent and wall of flavour. A freight train through the palate but finds graphite-licked tannin plumes and good shape with a surprisingly fresh and buoyant finish. Yes, a big red, but finds a groove, indeed, carves one out and leaves a lingering train of autumnal but sweet flavours. It’s a pretty darn epic wine here."

James Halliday "37.5% shiraz, 35% mourvedre, 27.5% grenache, a mix of open and stainless steel fermentation, basket-pressed, 65% matured in 2500l French vats, 35% in used French oak for 16 months. As long as you are prepared to patient, this is a very distinguished Barossa Valley blend, taking it right up to McLaren Vale. Spiced red and black fruits leap from the glass on the bouquet, following through onto the fore-palate. The tannins need more time to soften, and will do so well in advance of the fruit diminishing."

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The Wine Advocate "Dark, lifted aromas of plums, old-school maraschino cherries and mixed spices. These characters intensify on the supple and fleshy palate, firmed by velvet tannins and a fine, balanced finish."

James Suckling.com “Silky, supple and elegant with an earthy finish. Drink now.”

98 Points - Stuart McCloskey “A lovely, super-pure Margaret River bouquet revealing sweet blackcurrant, lavender, violets, a beautiful floral lift which works a treat with the herbal undertones and touches of iodine. For me, this wine is all about ‘texture’ which is wonderful, but let’s start from the beginning. ‘The Ace’ is their flagship creation blended from two clones, one an isolate of the Houghton’s clone and one a descendent from Margaux in Bordeaux (70% Cabernet Sauvignon Clone 5, 30% Cabernet Sauvignon Clone 337). There is a captivating symmetry and precision which I find irresistible. The fruit exudes an almost exotic quality but is entirely unforced. I love the touch of graphite on the finish. The wine flows effortlessly supported by velvet tannins (just a touch of dusty grip which creeps in). Satin-like in texture with an opulence and luxuriousness which are kept on a tight leash. It fans out perfectly on the finish. This is a deeply impressive wine and one which would benefit from 10-15 years in a cellar however, this delivers so much pleasure today. An amazing wine regardless of whether you decide to drink today or store… Decanted for five hours and served using Zalto Bordeaux glassware.”

Antonio Galloni (Vinous.com) “The 2016 Petite Syrah Lytton Springs is another fabulous wine in this range. Dense and powerful, the 2016 is endowed with striking depth and tons of character. The Petite tannins are nicely tamed in a wine that offers superb quality and pedigree. Creme de cassis, graphite, lavender and mint are front and center. The 2016 remains quite primary though, so readers need to be patient.”

Antonio Galloni "The 2013 Syrah Originals is developing into a highly appealing wine. Time in bottle has brought out a level of refinement the 2013 did not show when it was younger. Floral, lifted and savory, the 2013 offers lovely delicacy but also plenty of dark Ballard Canyon fruit. Rose petal, lavender and sweet red plum add the closing shades of nuance. The Originals is quite subtle within the context of the vintage."

Gary Walsh (The Wine Front) "Butcher’s Hill is the vineyard that has some limestone over sandstone, as opposed to Cooinda with the sandy loam over sandstone. Sandy Loam would be a nice name for someone, I think. Sweet dark raspberry and black cherry, exotic spices, subtle earthiness, dried roses. Medium-bodied, rich and silky tannin, a little sap and tang, but a core of plump red fruit with a distinct minerally thing going on, and a finish that’s bright and long, with some dried herb and peel seasoning. More perky, less deep this season, but shows the site to good effect."

The 2018 vintage was slightly warmer than the long-term average leading to rich and complex fruit coming from the Butcher’s Hill Vines. A layered nose of red plum, ripe cherry, black raspberry, charred wood, cedar spice and light smokey finish. A burst of freshness across the palate with wild raspberry and baking spice showing through, leading onto a light earthy note and fresh cracked pepper. An excellent tannin structure and balanced acid gives a long and rewarding finish.