From four estate vineyards, hand-picked, destemmed and crushed, fermented with cultured yeast. You can't make wine by numbers, nor rate them. This won the trophy for Best Riesling at the Melbourne Wine Awards '16 off the back of 9.5g/l titratable acidity, pH 2.9 and residual sugar 3/5g/l. This should by rights be fearsome, but it's not - its just awesomely delicious, with a bouquet full of white flowers, the palate with pink grapefruit and Granny Smith apple. It's virtually immune from ageing. 97 points - James Halliday
'Hand-picked, open-fermented with pneumatic plunging, pressed by the century-old basket press, matured in French oak (30% new). Deep but brilliant crimson-purple; takes complexity onto another level with black fruits, dark earthy notes, bitter 70% cacao chocolate, black pepper and cedary oak all held in a wickerwork of ripe, insistent tannins. This will never chuck the towel in.' 97 points and Value for Money Star - James Halliday.