96 Points - James Halliday "A single vineyard planted in '78. 55% new oak for 14 months. Redcurrant, blackberry, violets and bay leaf bouquet; characters of cedar and chocolate on the palate are oak-derived, but sit seamlessly within the wine as well. The fruit and the tannin filling the mouth expansively."
Top Rated Cabernet Sauvignon - 2020 Wine Companion Awards
97 Points - James Halliday "Open-fermented, plunged three times daily, before 17 days on skins, 3 years in barrel plus another 15 months of settling prior to dispatch, the result is a lustrous cabernet. Crushed herb melds effortlessly with cassis, violet, gummy bear pastille, black olive and a swab of bay leaf tannins. There is so much glycerol, that it is already a nice drink. Perfumed and inviting. However, my suggestion is to test your patience, cellaring it for 8 years onwards."
95 Points - James Halliday "From Wilyabrup, hand-picked, berry sorted, wild yeast open-fermented, up to 6 weeks on skins, matured for 15 months in French oak (66% new). The difference between this and its Great Southern sibling is profound. The colour is a slightly different shade, but it's the bouquet and the wine in the mouth that march to the tune of their own drum. This is more textured, and more nuanced in its palette. The corollary is the obvious question - is the Great Southern more pure?"