93 Campbell Mattinson - The Wine Front

"Cabernet blend, not to be messed with. It's stern, tannic & warm. Something I like about this wine is that it rolls out the punches & lets you deal with them; it's an unapologetic style of wine. It's beefy, curranty, toasty & substantial, with dusty/leafy Cabernet characters as afterthoughts. Just watch those tannin unfurls. Just feel the grunt of it. The press release accompanying the wine describes it as "floral & elegant". That's about the last way I'd describe it." ---Campbell Mattinson

91 James Halliday - Australian Wine Companion

"35% cabernet sauvignon, 25% cabernet franc, 23% petit verdot and 17% merlot, night-harvested, small batch-fermented, matured in French oak for 12 months. A wine that has over many years had the habit of winning gold medals (and trophies) at capital city wine shows. Certainly one of the best Barossa Bordeaux blends, with a full display of cassis/blackcurrant fruit tempered by perfectly weighted tannins, oak a means to an end, not an end in itself."

90 Josh Raynolds - Vinous Media

Saturated ruby. The perfumed nose displays musky, smoke-accented red and black currant and cherry scents, along with a tobacco nuance in the background. Bitter cherry, cassis and dark chocolate flavors show good depth and become sweeter with air. A bright mineral note enlivens the long, sappy, dark berry-dominated finish, which is given shape by dusty, even tannins.