92 Point Rated - Huon Hooke Wine Of The Week

"Bright lemon juice, grapefruit and struck-flint mineral aromas, intense and bright. The wine is full-blown and round, filling the mouth, soft and ample, again minerally and tense, with river-stone overtones that are more than a little Chablis-esque. "An excellent wine and great value."

92 Point Rated - James Halliday Wine Companion

"Gin Gin clone (46%) in a mix of clones, French oak fermentation (70%), tank fermentation (30%), aged on lees for 5 months. A slightly developed colour and aroma rich in baked bread, roasted nuts, grilled nectarine, quince. Smoky oak on palate, good length. Worked a bit but quality of fruit is there. Plenty of bang for your buck."

92 Point Rated - Ray Jordan The West Australian

‘Plenty of winemaking has gone into this quite complex value-for-money chardie. It is based on the Gin Gin clone but with other newer clones adding a little more to the overall flavour profile. It’s even had about 15 per cent new French oak, so you get to see that this has been treated rather seriously yet sells for a real bargain price for this quality.’

92 Point Rated - Campbell Mattinson The Wine Front 

"'Mostly from the Forest Grove vineyard to the south of Margaret River. 70% is barrel fermented, the remainder into tank. The concentration here is very good. It could open the batting. It tastes of grapefruit and pear with gentle infusions of smoky bacon. A touch of quince too. It has texture and weight but it still manages to race along. The longer I looked at this the more I like it; a good sign" 

91 Point Rated - Stuart Robinson Vinsomniac

"It spends 9m in French Oak, of which 15% is new. Stonefruit, leesy, bready notes; the 2018 guise saw an extra 5m on lees to build complexity. Fairly solid and voluminous wine,  of generosity and substance; Stonefruit, tropical fruit hints, subtle spice. Lees stirring post-ferment has built texture.  It's of moderate length, more for now I'd suggest, perhaps for short term cellaring only, to 4 years.'