Mike Bennie, The Wine Front "Blue berry fruit character overlaid on sweet earth, crushed rock, clove-nutmeg spice and slate-like mineral characters. Tannins shape the wine well and though north of medium bodied, there’s a sense of restraint, purity and freshness to this wine. Long, rolling, soft tannins lend a hand, and the wine has an easy appeal and yet a lot of character and detail. Heartland Barossa stuff done well here."
97++ Points - Stuart McCloskey “Sourced from old bush vines ageing 150 years in the Angaston Foothills. The bouquet is explosive and perfumed with blueberry, sweet spice, spiced cherry, cola, smoke, warm earth and minerals. The palate delivers a smörgåsbord of dark raspberry, pomegranate and blood orange with glimmers of liquorice in the background. The flavour profile continues along the same line with sweet, black raspberry, cassis, and sorbet-like blood orange. The flavours are deep and the palate wonderfully textured. There’s a spiced black pastille character which builds and builds. The tannins are sappy and fresh. There’s a seriousness but with equal measures of fun and built for those seeking an interplay of power and finesse. Mightily impressive. Drink now to 2027+. Served with Zalto Bordeaux glassware.”
97++ / 98 Points - Stuart McCloskey “So pure and wonderfully delicate. The bouquet is alluring with cinnamon stick, warmed earth, forest floor, sweet spice and violet – very Burgundian and Ben’s time with one of Burgundy’s great, Domaine Dujac is clearly on show. The tannins are super-fine, almost whispery. Wonderful transparency (there is no hiding with this style), sweet fruit and pangs of freshness. The fruit is spiced and feels exotic – a twist of black pepper to balance the sweetness. Harmonious and beautiful being the most accurate description. The finish is long and seamless. Wonderfully accessible but 4-6 years of bottle age will unlock the wine’s true complexity. A real triumph…”
Exclusive to The Vinorium
97 Points - James Halliday "MV6, 777 and 115 clones, 60% from the Derwent Valley, 30% East Coast and 10% Tamar Valley. The bouquet is multifaceted, with no single message from the single vineyard group, the palate moving onto another tier, but carries with it the higher-toned red fruits of clone 115 (compared to MV6 last year). It also achieves a lightness of touch without any sacrifice of line or length. This is the serious business of enjoyment, not the science of dissecting small pieces of a large puzzle."
Campbell Mattinson, Wine Companion - “A wild beast of a wine with smoke, rubber, spice, florals and forest berry flavours running rampant, though there is a healthy churn of tannin here too. There's nothing straight-laced about this… love it.”
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.
Top Rated Pinot Noir - 2020 Wine Companion Awards
95+ Points - Gary Walsh (The Wine Front) "A single vineyard wine, close planted to Pommard and MV6 clones. I liked it from first sniff. Cherry, spice, subtle biscuit oak, a distinct sweet earth/mineral thing happening, and some dried herbs and flowers. Medium-bodied, good amount of flavour, particularly impressive tannin – fine, thick and graphite – pulls the ripcord of juicy acidity on the long finish. Complex. Composed. Cracking. My kind of Pinot Noir. Tasted May '19"
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 - Stuart McCloskey “A blend of 61% Cabernet Sauvignon and 39% Mataro, which and despite its tender age is singing wonderfully from the decanter (we sampled after 6 hours). The bouquet is incredibly pure and defined by sweet blueberry, mulberry, dried spice, violet, pen ink and a flicker of mint. The palate is wonderfully structured with grippy tannins – a slight huskiness which will soften with some bottle age. Without stating the obvious, there’s a lovely natural feel to wine. There’s a succulence and coolness to the fruit which I find particularly attractive. Dark plums are in abundance – I detect a little cold metal too. Clearly, a super-classy wine filled with pedigree. Not only a triumphant Biodynamic wine, but a wine which exemplifies modern Aussie winemaking. Served using Zalto Bordeaux glassware. Drink now to 2035+”
96 Points - James Halliday "This wine comes from vineyards with MV6 and/or 115 clones, and was whole berry open-fermented with the exception of some whole bunch and/or carbonic. Ethereal spice, flower and berry aromas lead into a relatively light-bodied palate, with flawless line, length and balance; a juicy red fruits finish.
Gary Walsh (The Wine Front) "Red cherry, spice, honey, a little smoke and cap gun. Light, but juicy and almost sweet, fine tannin, fresh and bright, tacky wet paint kind of feel, stalks and meat, and a plump finish. It feels unresolved as a young wine, so I came back to it a day or so later, and it’s all spice, dark cherry juice, but with a fine-boned and mineral thing going on, the tannin gentle strokes of emery board, finish bright and water-coloured. It’s light but certainly has the stuffing to age beautifully."