The Wine Front – “It’s spicy, fine-fingered and refreshing but it doesn’t lack flavour or indeed weight. This is all red cherry and plum with swoops cedar, black pepper and clove. It feels neat. It feels polished. There’s a bunchy garden herb aspect but it’s tucked well within. Fineness of the tannin is of note too. You’d imagine that this will blossom in time.” - Campbell Mattinson, The Wine Front

James Halliday – It smells and tastes of Passiona - all passionfruit, lychees, frothy and sweet. It'll have its fans. - Jane Faulkner

James Halliday – Estate-grown fruit from 25-year-old vines. The wine was fermented in a 3000L French oak vat before being matured in seasoned puncheons. A medium and bright crimson red. Quite a step up on last year's version, you'll find aromas of dark cherry and plum fruit together with dried herbs and spice. Medium bodied and ripe without going too far, the tannins are firm yet in balance with the fruit. I can only see this developing further over the next 3-4 years. - Philip Rich

James Halliday – Oddly, this is quite lean across the palate, although fresh flavours flourish. Cassis and currants, a cottage garden of herbs with wintergreen and woodsy spices. All that appeals. The palate is more austere and coated with raspy tannins. Definitely better with food. - Jane Faulkner

James Halliday – A 65/35% estate blend of MV6 pinot noir and PT23 shiraz; 30% whole bunches; 10 months in large, used French oak. A light- to medium-bodied savoury blend with length and balance, the whole-bunch component building flavour and texture. - James Halliday

James Halliday – "Shiraz, sauvignon blanc and chardonnay, co-fermented, whole-bunch pressed and then fermented in bottle until dryness. A cloudy pale apricot hue, with aromas of freshly cut passionfruit and papaya. Sweet fruited on entry, this well-made example finishes bubbly and dry." - Phillip Rich

James Halliday – A blend of 2 sites – Lone Star Creek at Woori Yallock and Bulong Estate at Yarra Junction. Fruit was whole-bunch pressed to (33% new) French puncheons and a 500L clay egg, which become 15% of the final blend. All on lees for 9 months. There's a lot to enjoy here: tangy citrus flavours, and lightness of touch across the palate, yet there's texture and definition, too. A very good price for very cool Yarra chardy. - Jane Faulkner

The Wine Front – There’s certain clarity about this wine, and it will satisfy your cravings if you seek crisp and fresh styles of Chardonnay. Almonds and cashews, fresh citrus, yoghurt note giving a lightly creamy texture. Fruit, however, is on the crunchy, green side, with firm apples and pears, sour grapefruit, a hint of white nectarine. All pinned by a salty finish, cool in flow. You can’t help but think of some textbook Chablis examples. And for the price, it’s a no-brainer.

Wine Enthusiast – "Made from Syrah, Grenache and Pinot Noir, this medium-bodied wine is crisp and slatey, with a lovely aroma of rose petal. On the palate, blood orange and cranberry accent balanced weight and breadth, finishing in a fresh bouquet of strawberry." VIRGINIE BOONE