"From the subregion of Tatachilla, planted on clay punctuated with ironstone, over a limestone substrata. Hand-picked fruit, no adds and fermented wild in open fermenters. 28 days on skins, all up. 18 months in used French wood. Unfiltered. A great colour: explosive in terms of its pulpy, inky opacity and purple edges. It almost glows! Possibly the finest iteration of this wonderful variety in Australia to date. Everything about it makes me smile. Black-fruit allusions, smoked meats, iodine, ample florals and best of all, a broad dissection of the rich palate by ferruginous tannins: burly, gritty and shaped to draw saliva to ready one for the meal ahead.
- Ned Goodwin, Halliday Australian Wine Companion Feb 2021 95/100