96 POINTS & BEST OF THE BEST - James Haliday Wine Companion 2015
"Has an effortless, straight-up, medium-bodied drinkability" Campbell Mattison
Wild yeast co-fermented in open wooden vats, then aged in used French barriques for 16 months. The bouquet and palate are extremely complex, with a wonderful array of spicy, savoury, peppery overtones to the blackberry and plum fruit; despite the complexity and intensity the wine possesses, it is also very elegant and carefully detailed, the open vat fermentation and maturation in used oak responsible for the texture and length, rather than the flavour, of the wine. This will always be a great wine with food. Top value, too.. Rating: 96 Drink By:2037 Alcohol:12.5% James Halliday Wine Companion 2016
This Shiraz spends between 30-60 days on skins, which is quite rare for Australian Shiraz (where short warm ferments and early pressing off skins are the norm). You can see that long maceration methinks, with some very shapely tannins to finish things off. The first whiff, however, is all about eucalypt – no doubting that this is Australian Shiraz. Dandelions, white pepper and meat in there too. The style is dense, compact, slightly foxy, and superbly structured, with dry, long grippy tannins and some alcohol warmth to finish. Impressive, slow burn cool clime Shiraz. 18/20. Andrew Graham. Australian Wine Review
Bendigo shiraz-viognier co-fermented with wild yeast in open wooden vats and then aged in all-French oak. It’s a fragrant mix of spice and ripe, well-judged fruit. Appeal is its middle name. Flavours of blackberry and boysenberry with clove, pepper and various other spice-box elements. Has an effortless, straight-up, medium-bodied drinkability and yet there’s the tannin here to keep it ticking over in the cellar for a good amount of time. Indeed the longer you sit with this wine the more it impresses. Rated : 92+ Points. Price : $26Closure : ScrewcapDrink : 2015 - 2025. Campbell Mattinson. The Wine Front.