Dense, rich red with dark berry, plum, chocolate, baked earth and spicy oak flavours. A big, warming red with an almost chewy, grainy texture. Can be appreciated now but promises to become even more interesting with bottle age. 

– Bob Campbell – 96 Points

Dark, deep, impenetrable black-hued purple-red colour, very youthful in appearance. The nose is beautifully refined with fragrant, aromatic notes of black and dark-red plums with black berried fruits and subtle notes of dark herbs, the nose unfolding iron-earth elements, a steely freshness, revealing gentle, lifted, spicy oak. Full bodied, the palate is rich and sweetly concentrated with intense fruit flavours of ripe black plums and blackberry fruit, along with plum and liquorice elements, unveiling spices and sweetly aromatic and nutty oak. The flavours open to show dark herbs entwined with iron-earth complexities. The fruit is supported by considerable structure, the tannins fine-grained and powdery. The flavours carry to a long and sustained finish, blossoming in richness. This is a full, richly concentrated Merlot blend with layers of ripe black fruits with plum and liquorice, spices and iron-earth complexities. Match with roasted lamb, beef and venison dishes over the next 10-12+ years. A blend of 86% Merlot, 10% Malbec and 4% Cabernet Franc, from the estate vineyards in the Gimblett Gravels, fermented to 14.2% alc., the wine aged 24 months in 30% new oak. 300 bottles made.

– Raymond Chan – 19.5/20