Reviews of our wines
2025 Spring White
”A fragrant and mineral-driven field blend of pinot blanc, chardonnay and savagnin from the Magpie Block in Southern Fleurieu. It's, for the most part, an even split of the varieties, which are all fermented separately. The chardonnay portion is fermented in amphorae, adding texture to its profile and a porous grip that generates light and shade with the oak and lees-aged pinot blanc and savagnin characters. This is stellar drinking. Orchard florals, white stone fruits, pear, broken quartz, fragmented and splintered within an ecosystem of lemon, from pith to curd. It's considered and thoughtful. An optimal spring white.”
95 points, Katrina Butler, Halliday Wine Companion
“This is a wine of texture, presence and (fruit) power. It’s a beautifully composed wine, with plenty of flavour and interest through the course of the palate and then a sound, well-sustained finish. It tastes of tonic water and fleshy stonefruit with fennel and nashi pear characters tossed through. It’s very good, if not better than that.”
94 points, Campbell Mattinson, The Wine Front
2024 ‘Eternal Rhythm’ Nebbiolo (sold out)
”As with the Rosato, this is from the Kersbrook vineyard. It has an unrelenting concentration of flavour, a juxtaposition to its very pretty and varietally true pale red hue. Sour cherry, dried rose, an edge of Campari, dappled with dried herbs, roasted fennel and Dutch licorice. The tannins are controlled yet earthen and feathery. Drinkability as a descriptor has perhaps lost its sway, but if there were ever a wine to mirror the sentiment, it's this one. Ease is a risk to my self control. Buy half a case and pour liberally.”
94 points, Katrina Butler, Halliday Wine Companion
“This is very good. It’s well worth tracking down. It tastes of crushed rocks and crushed flowers, leather, redcurrant, aromatic herbs and something in the vicinity of fennel. The tannin here is assertive, gently dusty, and integrated, and the finish keeps going beyond the point where you thought it would end. Boxes, ticked, and plenty of them. This one went straight from the tasting bench to the dinner table. Heartily recommended.”
93 points, Campbell Mattinson, The Wine Front
2024 ‘Stolen Moments’ Rosato
”100% nebbiolo from the east-facing Kersbook vineyard. It boasts a magnificent watermelon hue, the intensity not by chance. The grapes underwent an 18-hour soak to yield this level of extraction. It smells of Royal Gala apples and grilled yellow peaches. Some fleshy apricot, rose and dried herbs, thyme and bay. Magnificent texture here, the result of a providential decision made by winemaker Matt Large to leave the juice on lees in barrel for 12 months. It grips and steers, lending a spine of spice through the breadth of its billowy fruit. Serious rosato – outside the scope of assumption.”
93 points, Katrina Butler, Halliday Wine Companion
“Personality plus here. This wine feels wild, warm and controlled at once. Red berried flavour, wood spice, smoked meat notes, yeast and decayed roses. There’s no shortage of fruit but it tastes essentially of the earth. Tannin, well managed, grape skin-like, adds a gravity. Serious stuff, in a good way. This rosé creates its own world.”
93 points, Campbell Mattinson, The Wine Front
2021 ‘Blue Note’ Chinato
“Piedmont in Northern Italy is one of the planet’s most blessed places. In addition to having one of the world’s greatest wines, Barolo, and sone of the finest food, they’ve also devised the answer to overindulgence in both. Matt Large discovered the magical digestive properties of chinato while working vintage in Barolo. In this homage to the style he follows tradition by fortifying and aromatising nebbiolo from Victoria’s Pyrenees, and adds a little shiraz for an Australian twist. It’s heady, grunty, complex and compelling. It’s damn delicious.”
96 points, Top 100 Wines of 2025, Nick Ryan, The Australian
2023 ‘Strange Fog’ Nebbiolo
"Sourced from the cool 2023 growing season, yet still appearing to reach full maturity and 14.5 per cent alcohol – though you wouldn’t know it from tasting. It retains a lightness of touch, bright crunchy freshness and delicate dusty dry tannins. Flavours are complex and on brand with the nebbiolo vibe – light florals, white pepper and that deeper core sitting somewhere between red meat, mineral graphite and road tar. The long flavours ebb and flow and there’s a good sense of overall balance. Given the market rate for nebs, this is a steal."
94 points, Paul Edwards, The West Australian