Accolades

91/100
Huon Hooke (The Real Review )

“Light green-yellow hue, with an intense lemon cordial aroma, nutty overtones and the palate adds zesty citrusy acidity to the quite intense flavour. Full and bright, the finish cleansed and dried by refreshing acidity that leaves a tang on the aftertaste.”

93/100
Jeni Port (Halliday Wine Companion)

“Keeps its slim, trim Adelaide Hills structure while giving it flesh and substance in the form of generous grapefruit, lemon zest, honeydew melon, nectarine with hints of struck flint. The finish is full of acid tension and emerging texture. Put it away for a while before broaching."

94/100
David Sly (Decanter)

"Vivacious with strong, deliberate variants in cherry flavour and texture – a lively, bossy string quartet in full flight. Acidity drives the back palate to a shrill, high final note that persists. Quite an opus for an immediately approachable and likeable wine."

94/100
Tony Love (2022 Halliday Wine Companion)

“Created from estate fruit trickled down from higher-end wines, as well as from a few Valley neighbours. Woody forest notes weave their aromatic feel through the black cherry fruits, a decent portion (40%) of whole bunches showing its stemmy impact. Bright and breezy, with the house style’s even tannins.”

92/100
Gary Walsh (The Winefront)

"2020 was Liam Van Pelt’s second vintage at the controls at Ashton Hills. I think he did an excellent job with the 2019 vintage. The wines, for me at least, seemed finer and more lucid. Anyway, this gets an extra 10% whole bunch, up from the usual 30% due to lovely lignification of the stems. Apparently Piccadilly was spared from smoke taint issues this vintage. I often think Adelaide Hills Pinot is bought mainly by people who live in South Australia, though for sure, the wines seem to be getting better of late. Strawberry and blackberry, plenty of spice, smoky wet leaves, or something of that ilk. It’s light and fresh, juicy and sappy strawberry, good crunch and freshness, rhubarb and more spice, fine emery tannin, and a savoury finish of good length. Lots of interest and drinking appeal. I’d say it’s at its best now, and over the next couple of years."

92/100
Stuart Knox (The Real Review)

"Light to medium ruby-red core, with a brick-red tint to the rim. Red cherry, bay leaf and crumbly clay aromas. Medium-weight but lashings of red cherry intensity. That settles into a savoury dry herb and charred meat complexity. Flows long and silky into a tannin driven dry finish."

93/100
Nick Stock, (JamesSuckling.com)

"A fresh, fragrant pinot with such alluring perfume and bright strawberries and red cherries on offer. Bright and fine on the palate with zesty pink and red-berry flavors that really pop. This is an ethereal wine and shows a definite step in the direction of elegance at Ashton Hills. Great value, too. Drink now."

Winsor Dobbin (Winsor's Choice)

"With a pedigree dating back over four decades, Ashton Hills has a well deserved reputation for its cool-climate Adelaide Hills pinots noir -and a change of regime has not diminished quality. The fruit for this appealing young wine was taken from six different blocks in the cool Piccadilly Valley and is just lovely. Think juicy, red-fruited goodness with some softness and style on the finish. I'd pair this with Chinese roast duck - a classic combo for excellent dining."

93/100
Campbell Mattinson (The Winefront)

"This is in lovely form. It tastes spicy and it feels well structured but the fruit is ripe and juicy. Cranberry into boysenberry and red cherry, florals and woodsy spice. It’s fairly light on its feet but it has enough insistence to make its quality clear. Oak, gently smoked, is so very well played here, so neatly tucked. It’s well played all around."

94/100
Jeni Port (Halliday Wine Companion)

“Fermented with 30% whole bunches, matured in French oak for 9 months. In the dark and brooding class of pinot, with undergrowth, autumnal leaves, dark berries, woodsy spices and sage. The amount of whole bunches has been decreased from 2020, a good sign, bringing an element of added complexity rather than sharpness. A strong, firm, exciting young pinot.”

92/100
Nick Stock, (JamesSuckling.com)

"A fresh, traditional-method sparkling that hails from an excellent vintage in the Hills region, this has aromas of light strawberry and pastry with fresh citrus and apple, too. The palate has such smooth, dry and supple style with flavors of watermelon and red apples, as well as pink berries. Gently creamy finish. Drink now."

93/100
Campbell Mattinson (The Wine Front)

“Elegance plus. Pear, nectarine and flint flavours with assorted hay, cedar and snow pea-like notes. Complex in an effortless way. I looked at this over the course of a full day and while I was impressed from the start, I was never quite bowled over. It relies heavily on elegance and length, – a good thing – with fruit purity as another key feature.”

2022
Halliday Wine Companion - Award Winning Varietal, Sparkling Red

95/100
Tony Love (2022 Halliday Wine Companion)

"Traditional method. Open-fermented. Dry shiraz base aged in old, large-format oak for 4 years. Disgorged after 1 year in bottle. Savoury, layered aromas to start. The palate shows off juicy crimson-berried flavours, a delicate mint jube note in there too, not too sweet at all. It's lifted by a fine mousse. Tannins coat the mouth to finish. A sophisticated iteration of sparkling shiraz that really should be heritage listed."

Winsor Dobbin (Winsor's Choice)

"From one of the standout producers in the Adelaide Hills comes a stellar new-release estate pinot that is drinking beautifully in its youth but will also cellar well over the next few years. Founding winemaker Stephen George has now handed over the reins to talented Liam van Pelt but keeps a beady eye on proceedings and the quality of the pinots remains stellar. This has undergone partial whole-bunch fermentation to add texture, and the newish French oak plays a key support role to some vibrant berry fruit and black cherry characters. You should pair this with roast Chinese duck for maximum enjoyment. "Yum" and "Perfect for summer" were the reactions of a couple of my tasters."

95/100
Tony Love (2022 Halliday Wine Companion)

“This Estate pinot comes from 5 clones, each vinified separately. 30% whole bunches in each wild ferment, matured on lees in old and new French barriques. Aromatics and flavour profile run the full pinot fruit gamut of cherry and red plum. That’s offset with a subtle bitters note on a palate that hums with an energetic acidity and even tannin length. Delicious.”

98/100
Tony Love (2022 Halliday Wine Companion)

“As with the Reserve releases we’ve witnessed over many years, this has a latent power, deep down in the aromatic wells. Say it again – deep down. The fruit has a darker cherry expression, the fragrance in the nose rising gently, savoury forest like elements in the palate well entwined. The weight is ethereal and exhibits a class, medium-bodied line and length, all of it lingering around the top and sides of your mouth for eons. So special, even tasted in its early stages of a long life.”

96/100
Tyson Stelzer (WBM)

“A beguiling and ethereal Pinot Noir that unites the exotic spice and floral fragrance of whole bunch fermentation with the luscious red berry and wild strawberry depth of the Adelaide Hills. Nuances of pepper and rose hip add excitement and class. Silky, fine-grained tannins and lively acidity drive a finish of excellent persistence. Classy, enticing and enthralling. One of the greats from this fabled vineyard.”

95/100
Huon Hooke (The Real Review)

"Medium to light red colour with a faint purple tint on the rim. The bouquet is restrained and spicy with dried underbrush, mushroom and umami notes, plenty of savoury touches on a palate, which fades a little but there is a tannin kick that draws it out a little longer. There is structure here to cope with protein-rich foods. A very good food wine."

94/100
Tony Love (2022 Halliday Wine Companion)

"This grower's block sits lower in the Piccadilly Valley, and has a warmer aspect than the estate vineyard, and yes the wine has more richness, more plushness of fruits, the herb and spice elements are more kitchen than forest – think anise-like flavours. Beautifully rounded and sculpted, a familiar house-crafted, gently tannin-coated exit completes the deal."