Mossy forest pips, rhubarb compote: woodsy and complex. Has power and edginess, plus some pomegranate. Silky and long.
94/(95), Tim White, Australian Financial Review, 20 March 2013
Really bright and lively fresh red fruits on the nose here; this also offers cassis and purple berries, violets and cherries. Oak is assertive and fresh. The palate has composure and supple, balanced style to it; sweet, fine tannins roll in pillowy style, with some smoky oak, brisk acidity and lithe build through the finish. Plum and dark cherry flavours linger.
94, Nick Stock, 2013 Good Wine Guide, November 2012
Medium to light brick-red colour with a faint vestige of purple tint. Very mellow, complex, evolved bouquet with leather, earth, stemmy, foresty notes and dried flowers. Lots of whole-bunch ferment. Light to medium-bodied with developed savoury flavours, not much primary fruit at all, and a twist of acidity balancing lovely mid-palate fruit sweetness. Attractive, mature, whole-bunchy style of pinot, ready now. Drink 2012-2020.
91, Huon Hooke, www.huonhooke.com, August 2012
Good colour; the wine spent an unusually long 20 days on skins before spending 14 months in new and used French oak; a complex wine with fruit and oak in an inseparable embrace, and has impeccable mouthfeel, the flavours ranging across the full pinot spectrum, Lovely now, but undoubted development potential. Drink by: 2018.
96, James Halliday, 2013 Australian Wine Companion, July 2012