Some impressive depth to the nose here; this carries the oak and winemaking in its stride, all nicely integrated. Plenty of stone fruit flavour in a rich and soft palate. Lovely freshness, good weight and concentration, and a smooth, round finish.
93, Nick Stock, 2013 Good Wine Guide, November 2012
Moving from the riper of Mornington Peninsula chardonnays to the more complex modern type, this has peach, melon, cashew and oak spice characters. Drink over three years.
94, Ralph Kyte-Powell, Age Epicure, October 2012
The bouquet and palate sing precisely the same song, with nectarine, white peach, cashew and some citrus pith weaving a complex web; the finish is clean and fresh. Drink by: 2016.
94, James Halliday, 2013 Australian Wine Companion, July 2012
Man, there is some good Chardonnay being made in Australia at the moment. I'm yet to taste the single vineyard wines from this producer from the acclaimed 2010 vintage, but if they are better than this then they will be quite spectacular. There's the challenge, too. If you adopt Burgundy's pyramidal, terroir orientated structure, you need to be able to validate your system with qualitative differences across the range. The proof will be in the pudding, as always, but there is no escaping the fact that this is an excellent wine. It has the mark of all outstanding wines. Intense but balanced, with all the component parts ( oak, acid, fruit) meshing together beautifully even at this very early stage in its evolution. Elegant too, but not under-ripe or lacking stuffing, with pear, cashew, peach and oatmeal the defining flavours. Drink 2012+.
94, Grant Dodd, grantdoddwine.blogspot.com.au, August 2012