Complex peel, fine flinty smoky oak and lees characters. Exotic tropics which are just right now, not over ripe. So stimulating and provocative. Powerful in the mouth: vibrant and tongue tingling
packed with pineapple and rich textures. Sublime stuff. 97 pointsTim White, Australian Financial Review, 3 October 2014

Likely I won’t make any new friends by saying it, but most Australian red wine under $15 is kind of gross. Well, maybe not gross, but often they try too hard: too much cheap oak, sweetness, acid adjustment, high alcohol etc. etc. all at the expense of basic drinkability.
Blueberry and mixed berries, wild herbs and nuts with a little chocolate. Medium bodied, light tannin with some grainy grip , balanced acidity and a nutty faintly perfumed herbal finish. Great mid-week drinking. Balance and value.
Can’t recommend it highly enough. 90 points Gary Walsh Winefront.com.au

From the Tamar Valley, 50% barrel-fermented in French oak. The wine is still quartz-white, but has terrific drive and intensity to its pink grapefruit and green apple fruit flavours, the length of the finish formidable. 94 points James Halliday
Tangy lemon drink, green pear, perfumed dusty cedar wood. Light to medium bodied, zesty and acid driven – just on the cusp of ripeness – flavours mainly lemon but with a very subtle softening gloss of almond cream. Closes all perky and flinty.  Zing. Refreshing style for lusty drinking. 91 points Winefront.com.au

Wow. Smoke and struck match, white flower, aniseed and white fleshed fruit, gentle oak spice. A pretty wild ride but the palate is pitch perfect and powerful with a light gloss of honeycomb and almond, tight mineral acid, grapefruit, lime and a long flinty saline finish. Pretty funky and smoky, but so well defined and so good to drink: the fruit matches the winemaking work.
Such personality. Superb. Wow. Drink: 2015 - 2023 96 points

“95 Points. Very attractive rose-scented perfume sits across ripe cherry, cassis, blueberry and red plum aromas, this has an air of being quite tightly coiled and compressed, will open and unfurl with time. The palate has open, supple and even fruit presence, an attractive saffron-tinged spice thread, smooth, ripe tannins roll through and there's a lithe acid spring through the finish. Light and shade, detailed and balanced. Terrific.”- Nick Stock. 

Bright, clear crimson purple, the ultra-fragrant small red fruits of the bouquet do not prepare you for the power of the palate, with foresty/stemmy tannins woven through the
abundant red berry/cherry fruits providing texture as well as a flavour counterpart to the juicy red fruits on the long finish. 95pts James Halliday

'This release is deeply flavoured but fresh, lively and complex. It sings. Cherry-plum notes with mocha and savoury spice notes shot through. Cranberried sweetness/juiciness through the mid palate. Strings of taut-but-well-integrated tannin. 
Will age well but is drinking very nicely in its youth.' 91+ points, Campbell Mattinson, winefront.com.au

.....This is a deep, dense, brooding pinot noir. Stephen George describes it as "robust" and I'd reckon that descriptor is particularly apt .... It's clearly one for those who favour, or are in the mood for, a gutsier rendition of pinot.' 89 points, Campbell Mattinson, winefront.com.au
"94 Points. This block is showcase solo for the first time. It excemplifies its warmer site in more muscle that the higher and cooler Ashton Hills' vineyard, making for a distinctive yet authentic and compelling comparison. 14%." - Tyson Stelzer, WBM September 2014. 

Includes 10% petit verdot and 5% viognier. blended rather than co-fermented. Matured in League of Nations oak. It's alive with flavour and scent. There's certainly nothing shy or dull about the fruit here. Purple-black, dark berried, toasty, slightly spicy. Incredibly fresh and juicy and yet the tannin profile has not been compromised. Biodynamically grown, and beautifully packaged.
95 points James Halliday

This Tassie sparkler also has some complex apple and strawberry flavours that linger." Ben Canaider

'Great Value Sparkling Wine of the Year' at the International Wine Challenge 2002 (Wine Magazine, UK)

"A great value Tasmanian blend of Chardonnay and Pinot Noir and a little Pinot Meunier. Made in a fairly austere style, this is a fresh, very fine, cool-climate bubbly that could be mistaken for Champagne." Tim Atkin, Life - The Observer Magazine

"This has to be the best value fizz aroudn at the moment. The bubble is nice and 'moussy' - which means it is creamy and sort of fluffy in your mouth. This Tassie sparkler also has some complex apple and strawberry flavours that linger." Ben Canaider,