Accolades

92/100
Mike Bennie (The Wine Front)

At $35 chardonnay, this is spot on. The $35 chardonnay price point needs some flavour, some fireworks, not too much, not that flinty firework stuff, it needs crisp acidity for warm days but flavour for cooler ones. It needs to be BBQ friendly as it does present on Super Yachts to dress up a cheap host paying too much for the rental. It has to punch loud but with restraint. It needs stone fruits met by the faintest honey butter character. It needs a hit of flavour and then to thin out into tangy freshness. The thinness drops the impression for a critic but the freshness works for the sauvignon blanc/riesling lover shoehorned into a chardonnay on Friday night drinks in the office. There’s glide and faint oak for the fancy set, nougat-and-cinnamon bun for the regular folk. It does all this, does it well, tastes delicious, refreshes and delights. It doesn’t deliver a hell of a lot of complexity, but it does cool and crisp and flavour spot on.

92/100
Nick Stock, (JamesSuckling.com)

"This has a gently flinty nose that is focused around lemons and white peaches with fresh, nutty oak. The palate is fresh and lively with peach sorbet-like texture and bright, zesty acidity on the finish. Drink or hold. Screw cap."

91/100
Huon Hooke (HuonHooke.com)

"Plummy, sappy, ripe-fruit aromas, a bold and less-fragrant bouquet, with spices and preserved dark fruits. The wine is bold and full of flavour, a bigger style of pinot, robust and loaded with flavour as well as ample tannins. This will happily take a bit of age. Very good value."

Dave Brookes (The Adelaide Review)

"The standard 2019 Piccadilly Valley Pinot Noir is one of the best I’ve seen from the winery. It is a cracker. A light, bruised purple/red colour in the glass, aromas of raspberry, cherry and strawberry burst forth followed by hints of Asian spice, ginger cake, rosewater, raspberry tart, purple flowers and some underlying amaro herb complexity, no doubt from a small percentage of whole-bunches in the ferment. In the mouth it is airy and spacious with a gorgeous clarity to its fruit profile. It flows across the palate with a pure, driven intensity. Everything is perfectly poised and in balance – savoury, restrained and beautifully composed. An absolute bargain and wonderful drinking."

92/100
Nick Stock, (JamesSuckling.com)

"This has a very attractive, fresh red-cherry, sliced-strawberry and sappy, spicy nose. Looking quite contemporary. The palate delivers soft, fleshy red cherries with a spicy thread and a vibrant, deep, red-cherry finish. Drink or hold. Screw cap."

92/100
Nick Stock, (JamesSuckling.com)

"This has such elegance and completeness with a fresh-strawberry and light red-cherry nose, as well as pastry and fresh bread-dough elements. The palate has bright, zesty red-berry flavors and delivers a smoothly resolved and layered impression. Drink now."

95/100
James Halliday (The Australian)

“50% Martini clones, 20% each D5V12 and 777, and 10% MV6, fermented with 30% whole bunches and matured in French oak for 10 months. The similarities to the Reserve are greater than the differences. This is elegant and very long, the whole bunch adding a savoury twist. Red fruits lead, purity follows.”

93/100
Huon Hooke (The Real Review)

“Bright, medium to deep red/purple colour. Attractive toasty, smoky oak touches; complex spicy fruit as well as red and darker fruit notes. It’s quite rich and fleshy in the mouth, with good concentration and very long-lasting flavour. The tannins are very fine and soft. (A tiny percentage of new oak; most barrels handed down from the Reserve.)”

93/100
Nick Stock (JamesSuckling.com)

“This is a hit of the vintage, delivering an impression of freshness with great depth and drive. The nose has an assertive array of fresh red cherries and berries with lightly webbed spice and a blueberry note. The palate has abundant fleshy, sweet and rich red-fruit flavors with length and weight at the finish. Balanced and satisfying pinot. Drink now to 2026. Screw cap.”

4.5/5
Katie Spain (The Advertiser)

“Pick me, pick me!” There’s no ignoring the nose on this perfumed pinot. There’s dark chocolate Cherry Ripe going on in the glass, bright red berries interlaced with spice and gentle waves of tannins across the tongue. Balanced as the legendary Australian tightrope walker Con Colleano and a crowd pleaser on all fronts. Try balancing this beauty on a cheese platter with the sun on your noggin at the beautiful cellar door.”

96/100
James Halliday (The Australian)

“Sourced from eight rows (1200 vines) planted by Stephen George in ’82. As ever, very intense and layered. No tricks to the vinification, making the task of elbowing out great pinot noir all the more impressive. A truly lovely wine – exceptional.”

93/100
Campbell Mattinson (The Wine Front)

Ashton Hills Riesling is often overlooked but it shouldn’t be. This 2019 version would swiftly bring you around. Those flowery apple scents. That lime. That lingering flavour. There’s a smidgen of RS here and it works a treat. It’s remains elegant and chalky, and presents as both characterful and clean. It’s a beautiful Riesling.”

91/100
Huon Hooke (The Real Review)

“Very yeasty in its youth; young and nascent. Slightly off-dry, which balances the frisky acidity. An intense, bright, vivacious wine. It is a bit raw and will be much better in a few months when it’s settled down.

97/100
James Halliday (The Australian)

“70%D5V12 and 10% each of 777, Martini and MV6 clones (the clonal make-up varying each year), fermented with 30% whole berries, matured in French oak for 10 months. Striking wine. The fruit impact deals with the oak. Extreme length.”

95/100
Huon Hooke (The Real Review)

“Bright, deepish red/purple colour. A more reserved, less fragrant bouquet than the Estate model - dark cherries, whole-bunch effect not apparent. It’s medium to full-bodied, intense and powerful, with a lot of tannin. Dark fruits, very complex and highly appealing flavours, including noticeable oak. Best if cellared a couple of years. (Five clones, D5V12 the most important; 30% whole-berry ferments. 50% new oak.)”

94/100
James Suckling (James Suckling Australia Report)

“A deep nose with dark fruit and earth and undergrowth potential here. This is one to lay down. The palate has a long and silky wrap of fine yet dense tannin and a gently suave, smoothly delivered textural ride of sweet ripe cherries, red plums and blueberries. Excellent balance to boot. Drink from 2024. Screw cap.

95/100
Huon Hooke (The Real Review)

"Bright, deepish red/purple colour. A more reserved, less fragrant bouquet than the Estate model – dark cherries, whole-bunch effect not apparent. It’s medium to full-bodied, intense and powerful, with a lot of tannin. Dark fruits, very complex and highly appealing flavours, including noticeable oak. Best if cellared a couple of years. (Five clones, D5V12 the most important; 30% whole-berry ferments. 50% new oak.)"

94/100
James Suckling (James Suckling Australia Report)

“A deep nose with dark fruit and earth and undergrowth potential here. This is one to lay down. The palate has a long and silky wrap of fine yet dense tannin and a gently suave, smoothly delivered textural ride of sweet ripe cherries, red plums and blueberries. Excellent balance to boot. Drink from 2024. Screw cap.”