Accolades

95/100
James Halliday (James Halliday 2020 Wine Companion)

“200 dozen bottles made from a small vineyard. Wild-fermented, matured in new and used oak for 9 months. Complex: a well made marriage of creamy biscuity notes on the one hand, soaring citrussy acidity on the other. To 2028.”

96/100
Nick Stock, (JamesSuckling.com)

"Wow. This is driven and electric on the palate. So much intense cooked-apple, lime, cream and praline character on the palate. Full body. Goes on for minutes. Love this one. Drink now. Screw cap."

91/100
Nick Stock, (JamesSuckling.com)

“A very fragrant, perfumed array of roses and bright red cherries ascend from the wine immediately with a refreshing, strawberry kick. The palate is pure and silky, fruit-focused style with smooth, ribbon-like tannins and a fresh, strawberry and raspberry kick at the finish. Drink in the next five years. Screw cap.”

96/100
James Halliday (James Halliday 2020 Wine Companion)

“Hand-picked, whole-bunch pressed. Delicious fresh-cut strawberries and red cherries; when you taste the fruit you think it will be sweet, but it’s not, it is utterly hedonistic, with further development on cork if you so wish.”

95/100
James Halliday (James Halliday 2020 Wine Companion)

“The treasures in Ashton Hills’ cellars are coming to light. The shiraz came from Wendouree, open-fermented and plunged, the held in old oak vats for 5 years, then transferred to bottle for the second ferment in the traditional method, held on lees for a year pre disgorgement. Marvellous wine, rich and spicy. It will amble through the next 10 years.”

Matthew Jukes (100 Best Australian Wines 2019/20)

“My featured 2017 Estate Pinot Noir comes into the UK in the late summer and it is amazing. With foresty notes on the nose dotted with moss, undergrowth, wild berries and sloes, this is a magnificent pinot and it is so detailed and so complex that it reminds me of a top flight red Corton. This is the antidote to rich, dark, fully ripe New World Pinot. It is the model of calm and composure and Burgundy fans will adore the restraint here.”

95/100
James Halliday (James Halliday 2020 Wine Companion)

“A multi-clone mix that spent 18 months in new and used French oak. It has excellent colour and depth of fruit, predominantly red cherry and wild strawberry, accompanied by fine tannins and oak that needs to settle down – which it will do as the spices build. To 2030.”

96/100
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

5/5
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.

93/100
Nick Stock (JamesSuckling.com)

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.

96/100
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.