94 Point Rated - Tyson Stelzer James Halliday's Wine Companion 

"92/8% cabernet sauvignon/malbec. Matured 19 months in (20% new and 10% 1yo) French oak barriques and hogsheads. A terrific vintage for the great Menzies vineyard. Textbook, crunchy blackcurrants and blackberries are wrapped in cedary, fine-boned French oak, nuanced with roast coffee bean and high-cocoa dark chocolate. Firm, fine-grained tannins unite with vibrant acidity on a finish of fantastic energy and endurance. Now under screw cap, every detail is upheld."

93 Point Rated - Bob Campbell MW The Real Review

"From Yalumba's Menzies Vineyard. Elegant cabernet sauvignon with blackberry, cassis, bramble, cedar-wood and spice flavours supported by a backbone of firm, ripe tannins. Good cellaring potential."

91 Point Rated - Huon Hooke The Real Review 

"Deep, bright, youthful red/purple colour and a vibrant, hi-fi cabernet nose of cassis, briar and assorted berries, including blueberry. Fresh acidity on the finish keeps it dancing across the tongue. A hint of crushed leaves. An elegant cabernet, driven by its bright fruit. It's gently wooded and already approachable."

18.5/20 Rated - Raymond Chan

"Dense, deep ruby-black, lighter on the rim. The nose is full, rich, and broody with nuances of boysenberries, cassis, ripe plums entwined with cardamom, cloves, vanilla, unfolding leather and cigar. Full-bodied, the wine is mouth-filling, succulent aromas cassis, boysenberries, black plums enriched by an amalgam of barrel spices, vanilla, cloves, cardamom, draws a long line with integrated acidity, linger with cocoa, leather and cigar box nuances. The mouthfeel is silky smooth, with ripe, fine-grained tannin, filling the palate with a soft yet firm grip. Succulent fruit supported by lively, integrated acidity carries flavour richness to a long, sustained finish. This classic, complex Coonawarra Cabernet Sauvignon shows vibrant and dense black fruit and bright acidity with a fine tannin structure with cellar-worthy quality. Match with charred t-bone steak with porcini sauce over the next 10 years. Fermented to 14% alc, aged 19 months in new French oak barriques and hogsheads (20%), one-year-old French oak barriques and hogsheads (10%), balance in older French oak. Vegan friendly. "