97 Points - Stuart McCloskey “The bouquet is immensely appealing, offering scents of orange and rose blossom, orchard fruit, quince, spring flowers and a little citrus. More classical and missing those petrol aromas found in some Aussie Rieslings. Clearly, the wine is young, incisive but carries itself with much confidence. Bracing acidity is missing which allows the pure fruit flavours of apricot and tangerine peel to shine. Rose petal and jasmine (essence-of-Gewürztraminer) which is fascinating. The profile is pure, spiced and I love the dash of white pepper and phenolic grip on the finish. The finish is very long indeed and will develop for a decade or more in the bottle. I’m detecting some salt after a minute or two and more white pepper. Incredibly charming, thoughtfully produced and one of the most classical renditions of this varietal found in Australia. As ever Owen bottles unfined, unfiltered and untinkered…”
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 - 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."
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"
James Halliday "While predominantly from estate vineyards, the wine was also sourced from vineyards in other districts - and was also fermented bone dry. There is more obvious structure and texture, the acidity balanced but with a grainy texture. Paradoxically, in the broader scheme of things, Tribute is the better wine because of the depth of its fruit canvas."
Gary Walsh (The Wine Front) "There’s a little bit of Tassie meets Rheinhessen about this wine, or that could just be me. Floral, ripe green apple, a little fennel and assorted stony stuff. It’s ample in flavour, and texture, crushed rock texture, again the lilting mouth-perfume, firm acidity, though it’s not sour or raw. Finish is long, replete with texture and pretty green apple. Excellent."
Exclusive to The Vinorium
96 Points - James Halliday "Hand-picked from a single vineyard in southern Margaret River, whole bunch-pressed, fermented in used oak barrels and one new 600l demi muid, 11 months maturation in oak followed by 18 months bottle maturation. Gleaming straw-green, it has the hallmark complexity and depth to its fusion of tropical fruit with cashew and toasty oak."
95-96 Points – Magdalena Sienkiewicz "55% Roussanne and 45% Viognier fermented in 500L French oak barrels. The perfume begins with a floral lift accompanied by fleshy, white nectarine, pear and spiced apple. A little earthiness and a beautiful round texture characterises the Roussanne. Whereas the Viognier contributes to the mouthfeel with bountiful stone fruit and wild flowers. Admirers of floral driven whites from the Rhône Valley will find much delight in the generous and highly aromatic style of the White Duck. Sampled using Zalto Universal glassware after 20 minutes of decanting."
96 Points- Magdalena Sienkiewicz "Captivating aromas hinting of intensity and elegance. Struck-match, minerals as well as citrus and white nectarine make for an amazing nose. The palate follows suit with layered textures delivering delicious complexity. Impressive and long on the finish with a touch of cashew and spice. Quite simply, Taylor’s Pass Chardonnay over-delivers on every level especially when considering its modest price tag."
96 points - Decanter "Smoky, earthy and mineral led bouquet. Complex and alluring. A great wine on the palate - dry, layers of spice and fruit, medium+ acidity, weighty and creamy. White peach and lemon, nectarine and red apple. Wood spice and wood smoke. Complex, layered, long. Drink now and through 2030."
Winemaker "This is an ancient variety having been around since the first Millennium and is a parent of many of today’s modern grapes. We have been successful making our Savarro from this variety but wanted to see what a wine made from this ancient grape would have tasted like a thousand years ago. So we set forth to create a minimal intervention wine with 100% full solids, wild barrel fermentation. This natural process has developed a degree of untamed attitude. The wine still has the trademark citrus acidity but is fused with the brooding flavours of age old tradition."
96++ to 97++ Stuart McCloskey “A very grown-up style of Riesling and more similar to Alsace than many new world styles. The nose is restrained but provides glimpses of lemony minerality, fresh lime, wet stones and mineral salts. The palate is mouth-watering, incredibly pure, tightly knit and clearly has the ability to age for 10-20 years. The Stonegarden single vineyard sits almost 400-metres above sea level and forms part of an ancient seabed. The vineyard's rocky, loam topsoil sits above a substrate of red clay containing rose quartz and black mica schist fragments, which this wine amplifies. The heat of summer and low night temperatures provide the long, slow ripening of fruit resulting in complex flavours and fine-boned acidity. I believe this wine lives and breathes its natural terroir and stands proudly amongst Australia’s finest Rieslings. I look forward to seeing how this wine has evolved in five years’ time. Delicious now but the investment is in its future. Served in Zalto Universal glassware”
Wine Companion - Best New Winery of The Year 2019
Fruit from a single vineyard in the Coal River Valley, 60% barrel fermented after a 4 hour skin soak, 40% skin fermented for two weeks and pressed to oak, all natural yeast, partial malolactic ferment while maturing on lees. Bottled unfined and unfiltered