Top Notch 2023-12

Complex wine is bursting with the flavours of mulberry, violet, lilac, plum, black cherry, and sage

Flinty, textured, and a complex expression of spice, ginger and white peach aroma, which heralds lavish splashes of Australian finger lime, lemon grass, clove and mouth-watering quince flavours that skip across the natural acidity. No skin contact and extended cool ferment ensure a crispness to match the elevated montane ecosystem where the fruit was grown.

Grapefruit, citrus and nectarine aromas fill the bouquet and are complexed by creamy and toasty French oak notes imparted by barrel fermentation.

Approaching the international classification "Antiquity". The oldes "OLD VINES" in QLD. The nose is bright and clean with hints of spice and raspberry, while the palate bursts with bright berries and a hit of white pepper. French oak (18 months in oak puncheons) built structure & mouthfeel &compliments the delicious fruit characters.

Deep and dense ruby from core to rim. Aromas of mulberry compote, vanilla oil and cedar shavings fill the senses. Palate is rich and weighty with ripe purple berries, dark chocolate and sawdust savoury tones all melded will across a velveteen glide of tannins. Good length and depth to the finish. Will work best with a good dark protein and will offer cellaring rewards

Stuart Knox

The fruit for this wine is sourced from vines that are 60-plus years old from Ballandean in the Granite Belt. It sees extended time in French oak barrels. With that statement, it's a bit of a distinction in this wine, lots of woody spices, sweet, nougat elements, touches of bourbon and ginger from that oak handling, and fruit is second bested by the rigour of barrel maturation, it seems. A potent, powerful red wine, concentrated mixed forest berries, black olive, pepper, mint and chocolate, but, geez, it would be wonderful to see the wine less adorned by the wood that seems to override fruit here. Reserve doesn't need to be lavish oak, perhaps. Still, it should please many with its richness and potency.

Mike Bennie

Published 08 July 2024

Aromas of rockmelon with kiwi fruit, pineapple & ruby grapefruit palate. The palate is light and flows beautifully with texture and citrus acidity to balance.

A blend of 66% cool-climate shiraz and 34% cabernet has produced a sensational lighter style red sizzling with red berries and spice.  Light oak contact has added depth and complexity.

Red wine liqueur with coffee, dark chocolate, and chilli!