Oak is part of the seduction and there’s nothing wrong with that. This offers texture, flavour and length at a more than reasonable price. It tastes of melon, lactose, cream and white peach, and is 
both seductive and satisfying.  92 points Campbell Mattinson Winefront.com.au

This is another excellent example. It’s a savoury wine first and foremost, with smoke, twigs and generally reductive notes dominating the initial impression, but cherry-plum fruit comes bounding in, intent on give the party a kick along. Firm, drying tannin is here in abundance too;
it won’t be a short-lived wine. 
It will though please a lot of cool climate shiraz drinkers.  93+ Points Campbell Mattinson Winefront.com.au"

..... It has the full array of cassis, redcurrant, olive and earth expected of this invariably distinguished wine; just let the tannins relax for a year or two. 95 points James Halliday
Lovely aromatics here – seaweed, violets, sweet rubbed spearmint with chocolate, blackberry and cedar/pencil oak in support. Medium to full bodied, ample red and black fruits, chocolate, nuts and tobacco, spiced oak – seductive style, though not bold or too showy – composed and impeccably balanced. Fine grained tannin draws the finish long. Classic Cabernet. 94 points Winefront.com.au"

Nice wine this – feels like essence of Hunter Valley Shiraz. Medium bodied with savoury tannins drawling through the wine. Offers up red fruits, dustiness but not too much, and light, washy acidity keeps things fresh. It might lack some stuffing but it’s pitch-perfect as an example of Hunter and drinkability with savouriness. Crunch and chew in the finish lends a hand.
Better than you think.  91 points Winefront.com.au

Peach, mixed citrus, gentle vanilla and cedar oak and some wheatgerm.Medium bodied, juicy fruit, but with some restraint,  limey acidity offset with a dab of cream and almond. Good length. Acid freshens the aftertaste, but does not twang. 
This is nicely done: meets the modern and traditional schools of Hunter Chardonnay in the middle playground.  90 points Winefront.com.au"

Semillon fruit was hand selected from a number of our premium vineyards. The nose is clean with a hint of lemon richness, the palate continues with fresh citrus and concentrated grapefruit flavours. The finish is pleasing with a balance of fruit and soft acid. A great match to any shellfish. A wine for all occasions lending itself perfectly to seafood dishes. Excellent drinking upon release and will develop in complexity with short term bottle age.

Mataro is not an easy variety to handle on its own, tending to be bolshie. Here a top site and experienced winemaking has harnessed its power, providing a full-bodied palate that is still well balanced, and sultry black fruits side-step the tannins with a little bit of help from the oak maturation.
95 points James Halliday

91 points This sparkling point noir/chardonnay from Burgundy has a slight coppery tinge, and appealing complexity of glace stone fruit, citrus and patisserie. It tastes creamy smooth, dry and complete. Ralph Kyte-Powell, Epicure, The Age, 4 March 2014

The Adelaide Hills is one of those regions, much like the Yarra Valley, that has a bit of a go at growing everything. Riesling maybe a little more successful in the Adelaide Hills than the Yarra though, perhaps.
It’s a nice change of pace from your usual Clare or Eden Valley style: a little softer, more floral and come-hither. Ruby red grapefruit, slight pepper and herbal seasoning, ginger and green apple. Gentle chalkiness, delicacy and refreshment at every turn, with a clean finish of excellent length.
You’d be hard pressed not to like this. 93 points Winefront.com.au

Sitting where I sit, it’s easy lately to forget that wines like this exist. This is really clean crisp Cabernet from one of the places on Earth it grows best.

It’s all coffee and cocoa and mocha, cedary oak and blueberries, musk and faint lavender and violets, clean as a whistle and ready to swell and turn and glower with a decade in a good cellar. Once again made after the old (1950s) Penfolds open fermenters/temperature control/pumpover method, it delivers a similar result at just a bit of the price of their best.

As it plays around in your mouth, its slender and sinuous form does that magical transformation from silky and elegant viscosity to velvet, with the right level of acid and drying fine-grained tannins sorting all the slick stuff out, letting them all trickle through the organoleptic division in the right order at the right pace.

Right now I’m loving it with crumbly sheep’s cheese, lemon juice, basil and black pepper on dark rye. I could drive myself nuts dreaming of having it with simply grilled lamb cutlets, pink and dribbling, and mash. It makes your cheeks leak; opens the salvaries till they gush.

Maybe too clinically bright for the dirty-arse funkster fanatics, it’s a damn good reflection of the noble Cabernet at its arrogant, aromatic best. Regardless of the politics, I can’t imagine anybody refusing a glass." 93+ Points