Philip White (InDaily)

“…From the first waft, this is almost disgusting in its visceral sensuality. This is the sensation most of the most-obsessed Pinot perves dream of, but rarely get to feel. There’s just a cheeky tickle of the spice of old French oak, but mainly this bouquet is silk-smooth, musky, fresh-washed flesh. It is not what mortal humans expect of grapes … To drink, it’s so bare-faced matter-of-fact that you might just as well undress. You don’t want food. You’ll want another bottle. Don’t fall in the glass.”


Campbell Mattinson (The Wine Front)

"Made with both estate and non-estate fruit by Stephen George and Paul Smith. Right in the groove. Powerful pinot noir with some warmth, lots of spice, ample varietal character and lots of charm. Anise, florals, sweet red cherry, rosewater and flings of dry spice. Aforementioned warmth is the only real issue. In all other respects it’s a delight to drink."


James Halliday, (Wine Companion Magazine)

"Primarily estate-grown, complemented by small parcels from a few Piccadilly Valley growers, matured for 12 months in used French oak. Shows the benefit of the cool, dry vintage with its array of forest fruits and finely crafted tannins, oak largely a bystander. It’s not a powerful pinot, but its very precise, and the balance is impeccable."

James Halliday (James Halliday Magazine)

"Only 130 dozen made from the small estate holding. The wonderful intensity and depth gives every reason to drink some now, and the rest with spectacular complexity when 10-plus years old. Exceptional riesling."

Gold Medal 2017
Adelaide Hills Wine Show

Tony Love (Taste Magazine)

The Hills’ pinot noir master, Stephen George, is still tending his small acreage and creating three levels of wine - although now owned by Wirra Wirra. This highest tier is nothing less than magical, with totally engaging concentration and intensity of pinot characters, a mesh of sappiness, cherry flavours, peppery as well as more exotic spices. It defines what might be determined as elegant richness in a pinot noir, even-keeled, balanced, and ultimately delicious.

Nick Stock (

The nose is brooding here with spicier, darker fruit in the form of riper strawberries, along with a delicious savoriness and minerality. Full body, fine tannins, plenty of fruit flesh and a long, expansive finish. Drink in 2018.

James Halliday (Halliday Magazine)

Parcels of all five clones grown on the estate passed the strict selection process, the wine matured in French oak (33% new). The bouquet is very fragrant and no less complex with its exploration of wild strawberries picked before full ripeness, the full box of exotic spices, and fine but unrelenting tannins. Not an easy vintage for pinot noir, but this is seriously good.