Accolades

91/100
James Halliday (2017 Australian Wine Companion)

“The coolest, wettest and most humid site in the Adelaide Hills lends itself well to blanc de noirs production in the coolest and wettest vintage in recent history. The result is spicy and fleshy, with red cherry, strawberry and fig fruit becoming softly toasty, thanks to fermentation and age in old barriques, followed by 3 years on yeast lees. A long and even close is neatly finished with a light dosage of 6g/l.”

96/100
Huon Hooke (HuonHooke.com)

“Very pale salmon or taché colour. Smoky, complex bouquet, with some aldehydes and traces of oak. Soft and dry yet rich on the palate. Fine, refreshing, clean and firm. Lovely balance and superb mouthfeel. An excellent wine. (100% made in old hogsheads. No malolactic fermentation. 24 months on lees.)”

96/100
(Gourmet Traveller Wine Magazine)

“With a very pale salmon colour, this has a complex smoky bouquet with traces of oak and aldehyde. The palate is rich yet dry and refreshingly clean with a pleasingly firm aftertaste. Made 100 per cent in barrel, which contributes to its superb mouthfeel.”

16.5/20
Richard Hemming MW (JancisRobinson.com)

“Lovely salty nose with a light palate, and dry, very savoury fruit on the finish. Fairly simple flavour profile but very gluggable.”

93/100
Campbell Mattinson (The Wine Front)

"Sparkling shiraz grown on 1919 plantings at Wendouree. Or at least a large-ish part of the wine comes off these vines. It was aged in old oak for four years before being re-fermented in bottle. It was disgorged last August. It’s a particularly elegant version of a sparkling red. It has aged characters but it also seems startlingly fresh. These factors make for an alarmingly quaffable wine; a few glasses just seem to disappear before you know it. Redcurrant, boysenberry, plum, leather and mint. Perhaps a whisper of game. Some tannin too; it certainly feels like there’s good scaffolding here, within a juicy context. It’s fresh, lively and absolutely delicious."

Source

93/100
Huon Hooke (HuonHooke.com)

"Medium to full ruby red colour with brick tinges. The bouquet is mellow, earthy and complex, showing good aged development, while the palate is rich and deep, with good concentration and irresistible matured-berry flavours, heightened by peppermint and raspberry touches. The finish is softened by generous liqueur sweetness and it has a balanced, satisfying aftertaste."

Source

92/100
James Halliday (2017 Australian Wine Companion)

“Stephen George has released his Salmon Brut with no added sugar, and it’s a fascinating lesson in the influence of dosage. Its absence here accents savoury cherry kernel nuances and the firm, structural presence of tannins on the finish. I like the way the zero dosage style captures the raw, authentic personality of pinot noir (100%) in the cool ‘11 season, retaining impressive integrity and focus. Disgorged Sept ‘14.”

17/20
Richard Hemming MW (JancisRobinson.com)

“Pale salmon, gorgeous light raspberry fruit. Creamy, dry, restrained. The austere savoury finish is countered by lovely purity of fruit - proper Pinot Noir character.”

91/100
Campbell Mattinson (The Wine Front)

"Grown on both the Ashton Hills estate vineyard and on two nearby vineyards in the Adelaide Hills. Exquisite part of the world it is too. Vastly under-valued as a touring area. There’s a semblance of warmth but from there it’s pure Ashton Hills. Macerated cherries, a gentle sweet-sourness, oodles of spice, florals and a foresty/minty note. A general meatiness too. It has life, character and charm, and more than a little firmness to boot. Warmth is the only distraction."

Source

93/100
Tony Love (The Advertiser, Top 100 Wines )

"From Stephen George’s famed Ashton Hills vineyard, now under the umbrella of Wirra Wirra wines, this is designated “Piccadilly Valley” as it includes fruit from nearby growers. This is such a lovely wine, with its violet fragrance and companion aromatics as you taste, and while quite powerful it sits evenly in the mouth with a cherry juice feel and soft spicy tannins that encourage just another little pour for good measure."

90/100
Nick Stock (JamesSuckling.com)

"Fresh cranberries and caramelized orange peel on the nose. The fruit is vibrant and tangy on the palate. Fresh, medium-bodied and a medium finish."

95/100
Huon Hooke (HuonHooke.com)

“Medium to light pink hue and an ultra-complex smoky, strawberry aroma, very appealing and charming. Nutty oak nuances. Full-bodied and rich, concentrated, powerful and very, very long. Big, rich flavour, the dosage beautifully judged leading to wonderful drinkability. (100% made in old hogsheads. No malolactic fermentation. 24 months on lees.)”

95/100
(Gourmet Traveller Wine Magazine)

“The bouquet has very complex smoky, toasty and strawberry aromas with a little oak nuttiness. It’s full-bodied, rich, powerful and tremendously long. Concentrated and very pinoty. Precise. balanced and very drinkable.”

16.5/20
Richard Hemming MW (JancisRobinson.com)

“Pale pink. Juicy redcurrant fruit. Riper and more fruity than their dry styles, and more user friendly as a result.”