James Halliday (96 points):
"Destemmed and open-fermented with 3% viognier skins, 21-day wild fermentation, matured for 1 year in French puncheons (50% new). Deep and bright colour; seduces every nook and cranny of the mouth, silky red red fruits coming in waves; the new French oak has been totally absorbed into the fabric of the wine; terrific overall texture."
James Suckling (94 points):
"Shiraz from Stonewell along the western edge of the Valley, planted on sandy loam over limestone. This has a deep fruit presence with plenty of blackberry fruit and a sanguine, flinty, spiced edge. The oak adds big, bold spices and a swirling, fragrant edge, all nicely worked into the mix. The palate has crisp tannins and layered, fleshy fruit packed with crushed brown spices and toasty, tarry elements. The tannins hold long and true, being really succulent, even and dense with a shining, glinting finish. Drink in 2018."