94 James Halliday - Australian Wine Companion

From five vineyards in Young, largely 1654 and PT23 clones, 2-3 days cold soak, mostly open-fermented with pneumatic pigeage, some whole bunches included, cultured yeast, 5-8 days post-ferment maceration, matured in French oak (15-20% new) for 11 months. The usual (if that be the right word) Clonakilla signature of perfectly balanced fruit, tannins and oak, always complex yet always with great mouthfeel, black fruits to the fore, with a gentle sprinkle of spice and pepper.

93 Campbell Mattinson - The Wine Front

It’s a little bit arms and legs at present but it’s getting there. Strings of tannin, herb notes, juicy stone fruit characters and assorted spices/peppers are all attractive in themselves, but aren’t yet pulling properly together. They will do. Indeed if anything this release is more complex than usual; more Clonakilla in a way. The fruit comes across as fresh, the cherried characters at the blacker end of the spectrum, the tannin fine and a little chalky. It’s going to turn out very well. Even another 12 months in bottle will do it a lot of good.

93 James Suckling - Jamessuckling.com

Plenty of ripe dark plum and blackberry fruits on the nose. Chocolate and mocha too. The palate has bright, mid-weight red plum and cherry fruits wrapped in lithe, supple tannins. Nice balance. Really approachable. Drink now.

91 Natalie MacLean - Natalie MacLean Wine Reviews and Ratings

A robust, tasty Australian Shiraz, with grapes sourced from five vineyards in the Young region. The juice spends only a few days in a cold soak in contact with the grape skins. Then it's open-fermented with a portion of whole bunch clusters of grapes followed by a week of maceration. The wine is then aged in French oak barrels for almost a year. Aromas of ripe dark fruit, smoke and spice. Pair with roast beef.