96 points - "A distinct parcel of fruit off the Merricks vineyard with 100% whole-bunch fermentation. At first pour, this is a little wood-char smoky, all twiggy and sappy but with a decent airing all that becomes mere seasoning. The ripe fruit sucks it all up, adding flavours of black and morello cherries, poached rhubarb, Italian bitter herbs, chinotto and a distinct stony/ferrous character. There’s a real refreshment to this, the tannins have some grip bolstering the palate. One of the best Terre du Feu to date." - Jane Faulkner (Halliday Wine Companion)

96 points – "Restrained aromas of smoke, chinotto, and cinnamon-spiced pear on opening before a wonderful unfurling of morello cherry, tilled earth, sea salt, and tangelo. Graphite savouriness emerges with a good swirl, along with subtle hazelnut. This is so unique and compelling, taking you on a journey as it shapeshifts and deepens in the glass.

The palate is sappy, ferrous, and powerful, laden with brown spice around a strong core of morello cherry, wild raspberry, and blood orange tang before being quickly constructed within firm tannins and fresh acidity to a spicy, amaro-laced close. Incredible length and character. This has so many years ahead of it, and I’m wholly intrigued about the levels of complexity age will bring. An exciting release. Drink from 2026–2033. Tasted Oct 2024." – Jasper Morris (Inside Burgundy)

94 points - "This is an overt, and kind of extreme version of Pinot Noir, though it works. It offers a lot of mezcal and jalapeño spice, but also carries no shortage of ripe cherry, pear and almond cake, salt, floral and sage-like perfume. The wine delivers plenty of spice and graphite grip, a sweet succulence to cherry and almost shortbread like richness, pimento, raspberry, and tangy orange amaro flavours. It’s a wild ride all right, but does have length and an irrepressible character. Wheatgerm in the aftertaste. Must be good for you? It’s a *lot*, though I really like it." - Gary Walsh (The Wine Front)

Cropped from a specific half-acre of the Merricks Grove vineyard, Terre de Feu (the Land of Fire) takes its name from the vein of pure red ferrosol soils of this plot. Many years ago, Barney noticed that the vines in this ironstone buttonhole were producing slightly smaller bunches, yielding wines of greater depth and concentration. Thus, in 2013 the decision was made to create this micro-cuvée. The power of the fruit enables a whole-bunch ferment, and Terre de Feu remains Garagiste’s only Pinot to be made this way.

Regardless of vintage conditions, be it warm or cool, if the quality is there for Terre, it’s always made with 100% bunches. In cooler years like 2023, Barney approaches the fruit with a gentler hand in the cellar to manage the bunch impact. The 2023 spent 25 days on skins, followed by 10 months in 25% new oak hogsheads. It’s a superb release; open, powerful, and highly perfumed with savoury, smoky complexity. Hat’s off!