96 points - "Many said they were mad planting pinot at such high density in Pipers Brook. Yields of 500g a vine in ’24 suggested sceptics were right. But one moment with this wine proves otherwise. Swirling dark berries, flickers of red, some rubbed rosemary and mace, mulberry and clove. A wine of real tension, appropriate for one of the great high-wire acts of Australian wine." - Nick Ryan (The Weekend Australian)

95 points - "There’s a good deal of whole bunch character here, and in combination with the fruit, structure and length it makes for a ripping wine. Earth, spice, leaf and general autumnal notes tumble enthusiastically through dark, almost brambly fruit, spice-laden highlights then adding the icing. There’s a sense of detail to this wine, and drama, set within a ripe, persistent, impressive whole. This wine will age and develop like a dream. Undergrowth and dark chocolate notes whisper throughout, adding to the more. This is a highly impressive release." - Campbell Mattinson (The Wine Front)

94 points - "Serious wine, depth and freshness, that peppery element as veins, a herbal lift, a crispness to texture, a lick of talc and pumice stone in that texture. Fragrant as all get out, a bright, distinct, red cherry fruitiness through the wine. Spicy through the finish, if not very spicy, smoked paprika and an almost jalapeno lingering. Lots of fruit and that spice hanging off the architecture of the tannin web and weave. Very proper." - Mike Bennie (The Wine Front)

The 2024 had a quiet authority, with above-average temperatures and drier growing conditions. Our earliest harvest on record saw fruit picked on the 6th, 7th and 13th of March. Sourced from our two close-planted Pinot Noir blocks, The Enclave and La Clairière, the vines carried exceptionally small crops — just 0.5kg per vine — which is phenomenal, even by our standards. Close planted, dry grown, and low yielding, the wine reflects this restraint naturally.

85% de-stemmed, 15% whole bunch, wild fermented for 15-17 days before pressing. Matured in a combination of French oak barriques and puncheons, 20% new. The wines remains in oak on fine lees for 12 months where is undergoes natural malolactic fermentation in spring. The wine is blended to tank after 12 months, then given a further 6 months to integrate and clarify naturally prior to bottling.

Deep red in the glass, a step up from the previous vintage in both intensity and depth, the aromatics feel grounded. Ripe red plums and dark red berries sit at the core, threaded with a quiet whiff of whole bunch that adds subtle spice. Earth and undergrowth seep through, while the ferrosol soils speak clearly, bringing that iron-rich, red earth drive that comes when the vineyard is working hard.

The palate is dense and compact, yet so precise. Smoked red meats, dried herbs brushed lightly across the fruit, and a fine graphite line shape the wine, while super fine, tensile tannins flow beautifully across the palate. There’s complexity, but in an effortless way — a wine shaped more by site and season than by hand.

Complete and composed, with an intensity this is a true expression of the vineyard in 2024. Just superb.