Winery notes (2022 Vintage)
"Dark purple with ruby hues. The nose is very expressive with violet, spice, black olive, truffle and a hint of cigar box. The palate starts with sweet cherry, plum, blackberry, black currant, tobacco and coffee. The wine is plush with ample silky tannin, good complexity and concentration with nice minerality and a long red plum finish. Organic single vineyard. Clones: 5, 113, 115 & 777. Hand harvested 27th March 2020. French oak – 26% new – for 12 months."
Rated Excellent & 94/100 Cameron Douglas MS, December 2024 (2022 Vintage)
"A delicious wine with aromas and flavours of dried herb and cherry, preserved strawberry and stony soils, there’s a layer of fine oak spices with a touch of wood smoke. Dry, taut, youthful and delicious with a salivating palate squeeze from tannins and acidity. Flavours continue with boysenberry and cranberry, then and bracken. Firm, youthful, dry and delicious with a voice if site and ripe fruit. Well made with best drinking from 2028 through 2038."
93/100 Erin Larkin, RobertParker.com, Wine Advocate, February 2025 (2022 Vintage)
"The 2022 Pinot Noir is fine and lovely, floral, detailed and chalky. The wine shows lovely levity and grace, and I love the way it lingers on the palate with sumac, cocoa and white pepper. It is a graceful Pinot Noir, one of balance and freshness."
5 Stars & 18.5+/20 (94) Candice Chow, Raymond Chan Reviews, December 2024 (2022 Vintage)
Deep purple with a ruby-red core, slightly lighter on the rim. The nose is full and alluring, with aromas of blackberry, black cherry, dark herbs and grounded spices. Medium-full bodied, aromas of blackberry and black cherry entwined with thyme, dried oregano, liquorice, cinnamon and nutmeg. The fruit is rich with good concentration. Fine, silky tannins provide a lightly firm frame for the fruit, unfolding rich herbs and spices aromas and lingers to a long, savoury finish. Beautifully approachable yet with excellent cellaring potential. Match with lamb rack and duck stew over the next 10 years. Handpicked grapes were batch fermented, 18% whole bunch, destemmed without crushing. On skins for around three weeks, then pressed to French oak for 12 months, 25% new oak."





















