95 points - "Precise, focused and concentrated aromas of red and black cherries, sandalwood, blood oranges and rose petals. The palate is medium-bodied with firmly framed and chewy tannins and a mouthwatering, tactile finish. There is lovely energy and vibrancy, with a savory finish that will evolve nicely in the bottle. Drink or hold. Screw cap." -
Ryan Montgomery (JamesSuckling.com)

93 points - "Shaw + Smith reliably makes supple, fruit-forward Adelaide Hills pinot noir, and that statement rings true here. It's a fresh and fruity expression, quite straightforward and ripe but with dark cherry, raspberry and cranberry fruit on the go. It feels attractive in its primary, pretty representation of the variety. Tannin is soft, the finish a little gummy, but overall it's a charming red that delivers good pinosity and a little pizzazz." - Mike Bennie (The Wine Front)

93 points - "Deep, bold red-purple colour, dark for an Aussie pinot, with spicy, smoky dark-cherry to plum aromas, the palate likewise deep in dark cherry to blackberry flavours, backed by judicious oak and ample tannins which lend the wine gravitas and grip. A pinot for heartier foods, which will also take some age to its advantage." - Huon Hooke (The Real Review)

93 points - "The cool and generous rainfall in the growing season led to drier than average conditions in the lead up to vintage, showing the artful work of harmonising a core of black fruit, circled by some tart red berries and enhanced by the spice of whole bunch and savoury oak. This is dialled up from the strawberries and cream of past vintages, leaning into a briar of blackberries, Bing cherries and some pulpy pomegranate seeds. There is a dried kombu like umami with dots of poppy seed and chewy molasses like bitterness that I quite enjoy on the finish. Its grippy tannic angles will play nicely with some time in the cellar, say another 4-6 years under the stairs or further in good cellaring conditions. This has plenty of character and the kind of charm that wears you down and has you texting back at some godforsaken hour. For me this is the kind of wine I want to drink with milky young lamb, warrigal greens and crispy capers, to be exact!" - Shanteh Wale (Wine Pilot)

92 points - "The 2024 Pinot Noir is intensely flavored, a little meaty and loaded with red berries, spice and tannin. This is a more powerfully structured Pinot Noir than many on the tasting bench today, and it works well in its favor. With notes of sumac, baking spices and warm cookies, there's a lot of comfort and pleasure in this wine, emphasized by the finish. 2024 in Adelaide Hills, by all accounts, is a very good vintage, and the density here of this wine indicates the trueness of that assessment. This is very good, warmly recommended. 13% alcohol, sealed under screw cap." - Erin Larkin (The Wine Advocate)

91 points - "Something of a raspberry and rhubarb character here, a little sooty tannin, some orange rind, a bit mulchy and tangy, finishes with blood plum and earthy things and quite Adelaide Hills in its quasi Pinot character, which is not really very Pinot, more Shiraz and damp earthy bits. Nevertheless a good wine. Has character." - Gary Walsh (The Wine Front)

Style

Complex savoury spice is balanced with plush red fruits on the nose. Fine tannins add structure and length to the velvety mid-palate, abundant with brambly fruit concentration and a hint of fennel herb. A Pinot Noir with serious length and fruit purity.

Season

Cool and wet conditions during flowering interrupted berry set, resulting in smaller, lighter bunches. The remainder of the season was mostly mild and dry, with a few well-timed rain events supporting vine growth and health. The result was low yields, high acidity and great flavour, with fruit hand-picked between 27 February and 17 March.

Vineyards

It's high, it's cool, it's wet, and in the higher reaches of the Adelaide Hills, Pinot Noir performs exceptionally well. The majority of fruit for this wine was sourced from our Lenswood and Piccadilly vineyards, grown on loams over clay and quartz, and complemented with fruit from a handful of trusted growers.

Vinification

After hand-picking, we sort the bunches, discarding anything that is below par, then destem about 80% of the grapes.Fermentation is done slowly and gently, keeping the delicacy and elegance of the fruit, but taking the time to extract all the flavour and tannin that we can. Then the wine goes into French oak puncheons where it rests for about 8 months.