Reviews

• 

  2009 TeMata Estate Coleraine Cabernet Merlot

  2012-02-21 02:13:21

  95/100.

  A stylish cool-climate cabernet merlot with no sign of greenness and, instead, classy red-berry, violet and lightly leafy aromas, with great elegance and a lingering aftertaste. Fresh and lively. Now to 2034.

  Huon Hooke, Sydney Morning Herald Good Living, Tues 14^th Feb 2012

• 

  2010 Dalwhinnie Moonambel Shiraz

  2012-02-20 00:29:33

  96 Points

  Typical deep crimson-purple; intense dark berry fruit aromas join with quality French oak on the bouquet, the svelte palate adding perfectly balanced and integrated tannins; top class finish and aftertaste; purity and power. It was one of the first examples of cool, continental climate shiraz to gain public acclaim. 13.5% alcohol. Drink to 2035.

  James Halliday, Food & Wine, The Weekend Australian Magazine, February 18-19 2012, Page 37

• 

  2010 Dalwhinnie Moonambel Cabernet

  2012-02-20 00:28:45

  95 points

  Classic Dalwhinnie style with abundant aromas, fruit on the fore-palate likewise; tightens up on the finish with tannin grip that will relax as the years go by. Shiraz is easy to please in the vineyard, cabernet more demanding, but seldom fails to succeed at Dalwhinnie. 14.5% alcohol. Drink to 2030.

  James Halliday, Food & Wine, The Weekend Australian Magazine, February 18-19 2012, Page 37

• 

  2010 Dalwhinnie Moonambel Chardonnay

  2012-02-20 00:28:08

  94 Points

  Light, bright-green straw; there is a precision and clarity about the wine that puts it in a class of its own, as its line spears through the first sip to the aftertaste without any break whatsoever. Unfairly, stands in the shadow of the red wines of Dalwhinnie. 13.5% alcohol. Drink to 2018.

  James Halliday, Food & Wine, The Weekend Australian Magazine, February 18-19 2012, Page 37

• 

  2011 Campbells Rutherglen Moscato

  2012-02-14 22:50:29

  Serve well chilled, this sweetie made from muscat a petits grains rouge smells like juicy, just crushed grapes, very inviting. There is also the strong scent and flavour of rosewater, a fine accompaniment to the pale tea-rose colour….with tarte tatin.

  Jeni Port, Cupid’s Vintage, The Age Epicure, Tuesday 14^th February 2012, Page 18