New Arrivals

92-94 Points - Antonio Galloni (Vinous) 

Orange peel, smoke, spices, mint and apricot pit flesh out in the 2013 Chardonnay Camp Meeting Ridge Vineyard. Bold and textured in its flavors but classically mid-weight in style, the 2013 captures a hugely attractive middle ground.

91 Points - Antonio Galloni (Vinous)

The 2014 Pinot Noir Camp Meeting Ridge is pretty, harmonious and super-expressive. Sweet red cherry, sage, tobacco, anise and rose petal all meld together nicely. Soft, understated and delicate, the 2014 offers a striking interplay of floral/savory aromatics and pliant fruit. There is plenty to enjoy here over the near and medium term.

95 Points - Wine Enthusiast

Crafted from 12 different clones planted throughout the estate vineyard, farmed to perfection, this is a delicious and exuberant expression of blueberry crumble that's succulent and inviting in every way. Full bodied, it retains enough acidity to remain mouthwatering and yet complex, a subtlety of white pepper and cardamom biting at the its heels.

A brilliant example of the rising quality of Australian Rosé here from the hands of 2016 Jimmy Watson Trophy Winner, Julian Langworthy.

The Nocturne Nebbiolo Rosé was made from a single vineyard in Margaret River. The fruit was hand picked specifically for Rosé, then whole bunch pressed to barrel for 10 weeks before being settled and bottled.

Julian is going for a more architectural style of Rosé with this wine.  Something inspired by the pink wines of Bandol that can develop with time in bottle.

Acclaimed Margaret River winemaker Julian Langworthy and wife Alana are turning heads with their own boutique label, Nocturne.

This Chardonnay is their take on the famous regional style, with great success. Born and raised in the region Julian has developed close relationships with some of Margaret River's finest growers, with this Chardonnay coming from a single vineyard in Treeton, planted to some of the region's best-suited clones.

In the hands of Julian, this fruit absolutely sings. It's a polished version of Margaret River Chardonnay with ample weight whilst maintaining and elegant balance.

This is an exciting new addition to the Margaret River Chardonnay landscape.

It's a testament to the power of the fruit that the 2015 Reveur Pinot Noir spent 19 months in 40% new French oak and yet emerged with such profound purity and freshness. Hints of tea and roses add complexity to ripe cherries and clean compost, which infuse the palate from front to back in richly textured layers of flavor. It's medium to full-bodied, with plenty of tannin, yet it remains approachable and should drink well through at least 2024.

With only 251 bottles produced, this tasting note will be largely academic, but the 2014 La Judith Pinot Noir is as profound an Australian Pinot Noir as I've tasted. After around three years in new oak, it's seamless and supple, with notes of rose petals, caramelized cherries, cinnamon and tea leaves that swirl endlessly on the palate. Add in notions of dried leaves, clean compost and autumn rain, and it's a wine that can transport you through the seasons, from spring through summer and into fall.

Price tag made the eyes pop last year. Quality this year takes centre stage. Sure there’s plenty of spicy-sweet oak here but the fruit is both intense and complex, tannin strikes a firm blow, the finish boasts a final flourish and every step is full of conviction. This wine is a quality statement if ever there was one. Stewed plums, raspberry, violets, undergrowth, a sweet array of roasted nuts and spices, tips of mint, washes of woodsmoke and cedarwood. It’s compelling now, but its best days are well ahead of it.

96+ Points - Stuart McCloskey 

Nick Glaetzer's incredible 2014 La Judith Shiraz smells something like pfeffernüsse and cherry preserves, offering layered aromas of cracked pepper, star anise, cinnamon, nutmeg and red fruit. It's medium to full-bodied, feeling bigger and more expansive than its modest 13.7% alcohol, while being rich, silky and long. The oak, entirely new, has been nicely absorbed into the wine, contributing spice and texture without getting in the way of the fruit. It's a tour de force of Tasmanian Shiraz, albeit one produced in micro quantities of 232 bottles. If Mon Père is Saint-Joseph, this is Hermitage.

99 Points -  Joe Czerwinski (RobertParker.com)

I suspect the 2016 Lamella Shiraz will be the longest lived of Standish's impressive 2016 releases. Sourced from Hutton Vale, it was made using 100% whole clusters and does appear slightly more tannic than the other bottlings. It starts with gorgeous florals, mint and blueberries, which carry onto the full-bodied, concentrated palate. It's richly tannic and velvety, with tremendous length.

99 Points - Joe Czerwinski (RobertParker.com)

Everything about Standish's 2016 The Relic Shiraz-Viognier is remarkable, starting with the ridiculous color. It's so dark, so purple, so vibrant. Then the nose boasts soaring florals and stone fruits, while the palate delivers fresh blueberries and dried spices. It's full-bodied but creamy-textured, with supple tannins and concentrated fruit that lingers on the plush finish. Just awesome stuff.

98 Points - Joe Czerwinski (RobertParker.com)

From a Marananga vineyard, Standish's 2016 The Schubert Theorem Shiraz is even darker hued than The Relic. Blueberries, licorice and violets appear on the nose, while the full-bodied palate is rich and creamy-textured, growing more tannic and savory on the nearly endless finish. Monolithic and young, give this at least a couple of years to become more approachable.

94-95 Points - James Suckling "A bright and flavorful white with sliced apple, pear and mango follow through to a full body, crisp acidity and lively finish. Lots of white peaches too."

99 Points - Joe Czerwinski (RobertParker.com)

Dan's 2016 The Standish Shiraz comes from a vineyard in the Greenock subregion. It's inky in color, loaded with plum, blueberry and raspberry fruit. Full-bodied, creamy-textured and rich, it's intense, concentrated and long beyond belief, picking up hints of licorice along the way. Nearly embryonic, it will need at least a couple of years to show more than the primary fruit.

91 Points - Antonio Galloni "The 2015 Echo de Lynch Bages has grown into a gorgeous second wine. Pliant, supple and inviting, the 2015 is very nicely framed by silky tannins that add considerable appeal and early approachability. There is striking purity to the red cherry and plum fruit, while lifted, floral aromatics contribute brightness. Echo is in one of the most complete, alluring second wines I tasted in 2015. Today, it is flat out delicious. - Tasted February 2018"

91 Points - James Suckling "Attractive dark berries with sweet, spicy oak that leads to a slick palate that delivers smooth tannins and a fresh, approachable finish."

98 Points - Joe Czerwinski (RobertParker.com)

Produced from vines planted in 1905 overlooking Flaxman Valley, Hobbs's 2015 1905 Shiraz was made with the assistance of neighbor Chris Ringland. Despite being aged in 100% new French oak puncheons, raspberry and chocolate aromas mark the nose, while the palate is full-bodied and creamy-textured. The wine is dense yet fresh, vibrant and actually made my hair stand on end when I tasted it—it's that exhilarating to taste such a magical amalgam of richness and drinkability. At around 150 cases produced, it may not be easy to find, but for true Shiraz lovers it should be a required quest.

96 Points - Joe Czerwinski (RobertParker.com) 

This wine was made together with Sean, Bridget and Jessica Hobbs, their 'kids', or Tin Lids as they were often called. Their youthful influence on this traditional Aussie blend has resulted in a vibrant wine with the fresh herbal flavours of Cabernet merging seamlessly with the rich dark red and blackberry flavours of Shiraz. 

On the nose, you’ll find liquorice and blackberry essence, spicy notes of pepper and sage with a hint of freshly picked mint, meaty and savoury aromas and subtle notes of cedar. The palate is full-bodied with dark red and blackberry flavours and the lovely herbaceous characteristics of Cabernet Sauvignon The wine has a fresh acidity, very fine grain tannins and a long perfumed finish.

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.

99 Points - Stuart McCloskey "A wine which offers a special level of purity from the outset and riveting from beginning to end. The nose is flamboyant, intensely perfumed and layered beautifully with plum, liquorice, asphalt, turning to roasted coffee with more aeration. The palate is seamless and washes sweet fruit across every facet with effortless grace. Sweet raspberry, cassis, violets with a touch of background spice. The tannins are fine with perfectly judge acidity, neither of which interrupts the super-long finish. This wine highlights Paul’s natural skill to understand the correlation between vineyard, grape to wine, which is often amiss. A captivating wine of ethereal grace, magical beauty opposed to a dense powerhouse. A US Syrah masterpiece for sure and will only get better over the next decade (sampled using Zalto Bordeaux glass)"

96+ Points - The Wine Front

What is left to say about Timo Mayer, aside, he keeps on making outstanding, fascinating, wonderful wines. There’s the howling at moon, baying at the wind, shirt tearing and pant splitting stuff, of course, and his incredible, unique site, but we know all that. This, of all the ‘Mayer’ wines, is only half whole bunch, the rest destemmed, where typically Mayer wines are 100% whole bunch. One thing you could reason, is that Timo’s wines are usually even better in worse years, but 2017, as great a season as it was for Yarra Valley, makes a hash of that rule.

Whiffs of smoke, gravelly-earthy note, dark cherry, mushroomy funk, undergrowth; where the wild things are. Love this fog of scent. Fine boned in the palate, draped in silky-sweet cherry and herbal flavours, rolls on a sheet of glossy acidity, finishes fine, perky, tight and squeaky. It’s a superb pinot noir, detailed, complex, layered and yet compact. Watch this unfurl.

97 Points - Stuart McCloskey

“Unlike many Roussanne’s - The palate has a sense of natural balance and everything is played down, not a hair out of place. The palate is captivating with breathtaking purity and clarity. Structurally, think very expensive Burgundy. Buttered toast and lemon curd which I, quite frankly, find irresistible. The weight and quality of the fruit glides across the palate with much flair. The flavour profiles fan out gloriously towards a mineral-rich finish juxtaposed with candied lemon peel. Total inviting now but will undoubtedly be at its pinnacle in 3-5 years. Thrilling, individual and certainly one of my favourite Roussanne’s”.  

90 Points - James Suckling

A balanced and rich red with plum and spice character. Hints of dried fruits and dried meat. Medium to full body, round and soft tannins and a delicious finish. A blend of cabernet sauvignon, petit verdot, tannat, merlot, syrah, cabernet franc and petite sirah. From biodynamically-grown grapes. 

92 Points - Jame Suckling

Tight and structured with green peppercorns, dried flowers and dark fruits that follow through to a medium to full body, firm tannins and a fresh finish. From biodynamically-grown grapes.

The 2013 Sonoma Coast Chardonnay is is sourced from 77% Martinelli Charles Ranch Vineyard; 23% Platt Vineyard. This elegant Chardonnay delivers pretty aromas of fresh sliced pear, quince, white peach, lemon zest along with vanilla blossom, sliced almond and flinty minerals. It is beautifully balanced with wonderful acidity leading up to the bright, focused finish. This is showing beautifully right now and should continue to do so over the next few years. (Best 2016-2021)

95 Points - Mike Bennie, Wine Front

A standout from Marlborough from an excellent site. Churton often fly outside of the blue chip banner, but are firmly in my top ten list of producers in New Zealand. Here’s a good reason why, again, to visit the producer or explore the wines. Hello!

Beautiful, fragrant perfume, red cherries, faint musk, gentle undergrowth savouriness, a touch of orange/orange peel. Palate is silky yet shows a fine sheath of tannin keeping things shapely and long. Mouthwatering, fine finish. This is a class act. Stellar pinot noir of structure, seriousness and fine texture with drinkability in tow.  

90 Points - James Suckling

Attractive, clear blackberry and currant aromas with hints of flowers. Medium to full body, fine tannins and a fresh and clean finish. A very drinkable cabernet. 

92 Points - James Suckling

Blackberry and blueberry aromas follow through to a medium body, firm tannins and a fresh finish. Black currant and walnut undertones. Lots of fruit but an underlying freshness as well. 

90 Points - Antonio Galloni

Now that the 2011 Esprit de Tablas Blanc has been in bottle for a while, the depth and density of the vintage is more apparent in the wine's honeyed, expansive texture. Hints of tropical fruit, almonds, orange peel and spices wrap around the resonant, creamy finish in this highly expressive white. The 2011 is 64% Roussanne, 26% Grenache Blanc and 10% Picpoul Blanc.

100% Hawkes Bay fruit sourced from two outstanding vineyards, Black Bridge Estate, Haumoana and Glencoe Station, south of Maraekakaho. Ripe pears, stone fruit and spice show through with the aroma while emphasis on the palate is on the overall balance of flavour, structure and texture. Texture is built through outstanding fruit quality and careful attention to winemaking balance.

94 Points - Bob Campbell MW

The first Bilancia Chardonnay I have tasted. Fruit from La Collina vineyard and Bridge Pa Triangle. Indigenous yeast and 15 months in oak without fining or cold stabilisation. Attractive, elegant chardonnay with tight citrus, mineral, struck flint and savoury yeast lees and spicy oak flavours. A classy chardonnay with development potential.

(Individually numbered: 81-97 of 100)

93 Points - James Suckling

The acidity in this really gives verve and intensity to the wine. Lemon and salt character already. Full yet vivid. Exciting. Great value. Drink or hold.

98 Points - James Halliday 

98 Points - James Halliday

Shiraz, with a small percentage of mataro, was co-fermented with viognier and marsanne. While the colour is not particularly deep, the fragrance of the wine is exceptional, the intensity of the juicy spray of red fruits on the vibrant palate even more so. This is an iron fist in a velvet glove, the flavours lingering long after the wine has been swallowed. The inheritance of the late Bailey Carrodus is being carefully guarded.

97+ Points Stuart McCloskey 

Sharply focused, linear with a vibrancy which I wasn’t expecting. The floral character comes to the fore which compliments the nashi pear, peach, melon and suggestion of jasmine brilliantly. The palate is expansive with swathes of buttered citrus fruits underpinned with a core of minerals. I’ll be brutally honest, I was expecting a voluptuous Barossa bombshell. Instead, I received an unexpected balancing act between litheness and precision which is extremely impressive. This is one of those rare wines which floats on the palate but delivers to every millimetre.  Drinking beautifully now (decant for 20 mins) but will cellar for 8-10 years." 

97+ Points - Stuart McCloskey

What a welcome back after a three-vintage absence (for me, not the wine!). Waves of plums, mulberries, black cherries and hints of blood orange wash effortlessly across your palate. There is an intense core of rich dark fruits perfectly framed by fine tannins which is impossible not to admire. Certainly, an intriguing Pinot Noir which straddles styles and certainly would not be out of place with some of Sonoma’s ‘top’ Pinot Noirs. Utterly joyful and quite honestly soars above many of its New Zealand peers. Served in a Zalto Burgundy glass but I do feel a little unkind with my score – Perhaps another point (98+) if I had the patience to decant which I would highly recommend.

97 Points - Bob Campbell MW

Rich, concentrated pinot noir with ripe plum, black cherry, liquorice, spice, anise and nutty oak flavours. A powerful wine that's a pleasure to taste now but has the potential to develop well in bottle.

96 Points, Star for Special Value - James Halliday

Estate-grown, 15% picked early with a large percentage of whole bunches in the ferment adding plush fruit and vibrancy, 60% spent 40 days on skins for earth, spice and tannins; 20% was picked late in the season providing richness and colour. As intended, the result is a rich and powerful wine with texture and structure to burn. Closer to traditional style, but without confection. Will be long lived.

*Only World Stockist*

95 Points - James Halliday

Parcels of fruit are separately fermented and taken to barrel for mlf and 6 months maturation before blending and returned to oak for a further 18 months maturation in French oak (30% new). Deep, bright colour; an ultra-powerful, full-bodied cabernet sauvignon in bold Barossa Valley style. Given the fresh, easy to drink now other wines from Hentley Farm, it shouldn't be hard to keep your hands off this for 5+++ years.

95 Points, Star for Special Value - James Halliday

There's no magic in this wine other than the very high quality of the grapes (and the low price). The colour is typical Hentley Farm, deep, but with a vivid crimson-purple rim; the expressive black fruits bouquet and the medium to full-bodied, richly textured palate following the same path. The blackberry essence flavours are intense and luscious, bright and fresh.

97 Points - James Halliday

Individual estate parcels, machine-harvested, destemmed and crushed, open-fermented with cultured yeast, 8 days on skins, matured in French oak (70% new) for 22 months, blended after 6 months in oak. An exotic bouquet with new shoe leather and a sprinkle of sultry spices, the full-bodied palate with supple blackberry fruits to the fore and an underlay of integrated French oak. There is a finesse to the overall texture, structure and flavour that is remarkable.

97 Points, Star for Special Value - James Halliday

A 60/40% blend, destemmed and crushed, 70% with 35 days on skins, 30% 8 days on skins, matured in French oak (30% new) for 12 months. The blackcurrant/cassis/herb notes of the cabernet unexpectedly come out on top of the blackberry and plum of the shiraz. This medium-bodied wine has been carefully handled in the winery during both the fermentation and maturation phases, emerging with absolutely perfect balance.

96 Points, Star for Special Value - James Halliday

You see the attention to detail with this wine: 94% on skins for 6 days, 6% for 52 days, all picking batches kept separate, matured in used oak for 7 months. This is space age Barossa Valley grenache, showing it is possible to make great wine at 13.5% alcohol without any confection/Turkish delight characters, just a delicious flower vase collection of red fruits. Big time bargain.

97 Points - James Halliday

A 67/33% blend, fermented separately, 9 days on skins, matured for 22 months in French oak (50% new), blended after 6 months in oak. As expected, a very complex wine, the complexity primarily coming from the duel between blackberry and blackcurrant fruit, oak a second for both parties. So yes, oak is obvious, yet integrated, and impossible to dislike. The tannins are impeccable in usual Hentley Farm style, and when you wrap it all up, it's irresistible.

93 Points - Joe Czerwinski (RobertParker.com)

Showing a bit more vibrance and intensity than the 2015, Hentley Farm's 2016 Shiraz The Beauty is a winning medley of raspberries and blueberries, all wrapped in a subtle oak blanket. It's full-bodied and spicy, showing a bit of exotic stone fruit on the palate, then fades slowly on a frame of dry, silky tannins.

*Only World Stockist*

96 Points - James Halliday

Made in the same way as Clos Otto other than 9 days on skins and maturation in American oak (50% new). The American oak is much more assertive than French, its signal soaring on the first whiff, likewise the first sip. It works well here, tipping its hat to Grange, the flavours coating every corner of the mouth, yet doesn't overstay its welcome. And it pays no attention whatsoever to its alcohol.