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, April 2026 (2022 Vintage)
"A finely tuned expression of Pinot Noir with flavours and textures of fresh cherry and plum, a dried herb and quietly spoken savoury quality, coarse-silk tannins and plenty of acidity. A wine of texture and mouthfeel then fruit with a layers of complexity suggesting baking spices and stony brown soil earthy ideas. Taut and poised, well made with best drinking from day of purchase through 2035."
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."



















