Description / Reviews
"Our beautiful, perfumed, cool-grown Shiraz with that seasoning of viognier that seems to bring the wine to life. Coming up to 20 years since we got our first crop and you can see it in the wine, a rising complexity of aroma, flavour and texture. Super aromatic floral, spice and red fruit, silky texture. Just seems so together as a young wine but we know they gracefully age and generally recommend a 7-10 year window." - Ravensworth, Winemaker
"Medium purple-ruby in appearance, with white pepper spice on the nose for days... Fruit too: red cherry, redcurrant, blueberry, violet florals, herbal notes, hints of menthol. It's medium-bodied in a classical cool-climate way, with juicy weight and grip and a juniper spice thread. Layers and layers of texture and interest. It's light on its feet and an excellent choice for the Australian summer." - 95 Points, Melissa Moore, The Real Review
"The estate vineyard has a few different clones of shiraz, interestingly it has Best’s old block Concongella and the Tahbilk Old Vines clone, which sounds like a Star Wars droid. They can name dogs interesting things for varied breeds, but grape clones have to sound like serial numbers and types of car parts. Goes barrique to foudre over its two year maturation pre bottling.
A subtle, spicy, slick red of washy raspberry fruit character, wet leaf and undergrowth characters, some brambly blackberry notes, white mushroom, black pepper and peppery sage leaf characters. It feels like viognier is a very back note here, the vintage out and proud in diffuse nature and spread of flavours, plus the greenery found here, but in all that, a kind of pinosity, pleasing swish of texture and cool finish. One can comment on the watery nature of the wine, for sure, so a caveat, but pleasure rises here too." - 92 Points, Mike Bennie, The Wine Front
"It’s certainly a more restrained, nervy style for the flagship, with its cool elements of white and black pepper, raspberry leaf, some stemmy notes and barely ripe fruit plus lots of herbal tones. Tangy and tart fruits on the lighter-framed palate, sinewy tannins and loads of refreshing yet frisky acidity. This needs food to assuage all that." - 92 Points, Jane Faulkner, Halliday Wine Companion
