98 points – "Deep rich ruby with a bright purple edge. Blood plum and dark exotic spice aromas. Plum and raspberry fruit base with layers of iodine, charcuterie, black pepper, clove and nutmeg unfolding through the glide. Gossamer acidity and silken yet powerful tannins ensure remarkable length and a poised, fragrant finish." - Stuart Knox (The Real Review)

97+ points – "A blend of 99/1% shiraz/viognier. Fermented with whole berries and matured in barriques (30% new). A medium-deep crimson purple. Concentrated with dark fruits, cedar and melted licorice. There's an earthiness, too. The palate is medium to full bodied, powerful and plush yet beautifully balanced. The tannins are subsumed by the fruit. Everything is in place for this beauty to become softer and more complex over the next 15–20 years." - Philip Rich (Halliday Wine Companion)

95 points - "The 2024 Dry Red No 2 is perfumed, floral and fine on the nose, with rose petals, pomegranate, white flowers and paprika dolce. The tannins show immense finesse on the plate. This wine is elegant, restrained and lovely. 14% alcohol, sealed under screw cap." - Erin Larkin (The Wine Advocate)

94 Points – Andrew Caillard MW, The Vintage Journal

93+ Points – Campbell Mattinson, The Wine Front

Complex and layered; sweet and savoury all at once. The fragrance is a melting pot of violets, raspberry, plums, a whisker of bramble, fragrant five spice and black olive. Moderate in weight; the summer pudding fruits come in all colours dialling up the flavour. There is cigar box and cardamom spice lending intrigue and a dry spice finish coupled by firm sinewy tannins that ably support the fruit.

99% SHIRAZ, 1% VIOGNIER
Alcohol: 14%

VINES

1969 original vineyard establishment plantings of Shiraz, with additional Shiraz planted across the 1990’s as the neighbouring property was acquired. Tiny amounts of Viognier drawn from vines planted between 1984 to 1995.

WINEMAKING

Fruit was hand-picked, chilled overnight then transferred across a sorting table and destemmed directly to the Yarra Yering half-tonne openfermenters. As much whole berry as possible is retained to encourage perfume. A small portion of fermenters had frozen Viognier skins; tiny yields this year, added to the bottom. The wine was aged for 15 months in French oak barriques, 35% new before blending and bottling.

WINE

Complex and layered; sweet and savoury all at once. The fragrance is a melting pot of violets, raspberry, plums, a whisker of bramble, fragrant five spice and black olive. Moderate in weight; the summer pudding fruits come in all colours dialling up the flavour. There is cigar box and cardamom spice lending intrigue and a dry spice finish coupled by firm sinewy tannins that ably support the fruit.

Cellaring

Approachable but softens and gains complexity with age. It has a proven track record and thus will evolve for 20+ years under suitable cellaring, though medium-term aging also offers rewards.