93 points - James Halliday Wine Companion
The fruit was hand-picked to ensure that only the finest fruit was brought into the winery. After the fruit was crushed, the resultant juice and skins (must) was cooled to stop flavour deterioration, before being transferred to 2 tonne open fermenters, where it was left to cold soak for 3 days prior to the fermentation process beginning. It was then allowed to slowly
ferment with minimal intervention, prior to being basket pressed and transferred to new and seasoned French and American oak for 18 months, prior to barrel selection and bottling.
The wine has a lovely perfumed lift and displays rich, ripe dark berry fruit on the palate, with a hint of liquorice, spice and black pepper.