The Wine Front – Campbell Mattinson, The Wine Front “Smells good. Smoky and floral at once. The palate is faithful to this tune, adding cherry and boysenberry flavours, dried herb notes in there too. This is a wine that feels fleshy and textural in a soft way. It’s not abbreviated on the finish but the tannin pulls the even flow of it up a fraction. It remains enjoyable. Smoked flowers, that was what I kept smelling and tasting. It’s good all round. Pretty.”

James Halliday – A blend of 59/38/3% chardonnay/pinot noir/pinot meunier, all estate-grown Pipers River fruit; 40 months on lees, disgorged Jan ’02. Medium salmon in the glass with a fine, persistent bead. Awash with notes of red apple and redcurrant. Hints of crushed stone, cherry clafoutis, clotted cream and strawberry flan. There's a swell of dosage on the finish, placing it on the ridgeline of off-dry, but the finish is clean and carries nicely.

James Halliday – A vibrant Tasmanian sparkling; 59/35/6% chardonnay/pinot noir/pinot meunier. Shows light straw with green flashes in the glass and a fine, energetic bead. Citrus and stone fruits on the nose with some crunchy green apple, dabs of cream, proving bread, white flowers, sea spray and stone. Crisp, balanced and refreshing with a briney, mineral line; all detail and velocity and outstanding, sapid drinking at this price.

The Wine Front – "It's like a familiar face. Black pepper and cloves, florals and roasted nuts, twiggy spice aplenty, a touch of Mezcal. These characters of course are attached to cherried fruit, bordering on boysenberry and perhaps touching on cranberry too. The point being that it has all the characters you'd hope for in a Tasmanian Syrah, and the fruit profile to match, though it is quite slender, with apple-y acidity, and as a result its quality isn't quite as emphatic as perhaps it could be. But it's still delicious, in its style, and I certainly had no hesitation in taking it from the tasting bench to the dinner table." - Campbell Mattinson (The Wine Front)

James Halliday – Top 100 Wines of the Year - "Beautiful Meadowbank, on Tasmania’s upper Derwent River, is primarily a grape grower with 52ha of vines – enough for only 800 dozen directed to wines contract-made by Peter Dredge. It’s such a ravishing wine, as rich and deep as it is pure and fine. Redefines citrus." - James Halliday (The Weekend Australian)

The Wine Front – "It’s like crunching straight into a Granny Smith apple. There’s lime there too, whispered with fruit sweetness, and notes of hay, grapefruit, florals and herbs, though it’s the apple character that drives it. At least part of this wine spent time in oak and it’s slipped with texture as a result, though it’s a minor element; the wine still cuts on through, like the glimmer of a sunrise on water, and finishes long." - Campbell Mattinson (The Wine Front)

James Halliday – "Purity and drinkability writ large from Peter Dredge and the team at Meadowbank Wines. Light straw in colour with pure aromas of Meyer lemon, lime and peach skin with notes of crushed stone, pressed white flowers, almond paste, dried mandarin rind and liminal hints of poached pear. It's a wonderfully textural wine, playing on the tension between fruit and acidity, sapid yet expressive, enchanting at the moment with a lot of promise in the cellar." - Dave Brookes (Halliday Wine Companion)

James Halliday – “Chardonnay from Meadowbank's south-facing Far Horse vineyard; five years on tirage. Made by Peter Dredge. Pale straw with a fine, energetic bead and aromas of grapefruit, green apple, lemon barley, crushed stone and white flowers plus marzipan and brioche notes. Nashi pear and some light, soft spice flow in on the palate, which shows fine, saline acidity and some nice tension and detail before fading off with gently spiced grapefruit and peach." - Dave Brookes, Halliday Wine Companion 2024

The Wine Front – "This is looking good. Squeaky clean, polished, perfumed and fruit-driven, but with enough flying about the edges to give it some breadth. Musk and bubble-gum cherries, sweet spice notes, a foresty element and a creaminess. It feels plush – at 12% alcohol – but then finishes dry. Apart from anything else – it’s delicious." - Campbell Mattinson (The Wine Front)

James Halliday – "I'm really digging Tasmanian gamay. Here from Gerald Ellis' Meadowbank vineyard in the Derwent Valley and made by Peter Dredge. Bright and bouncy in hue with wildflower and spice-flecked plum, cranberry and blue fruits, a crushed riverstone savouriness balanced just so with a nice tension between pure fruit and minerally acid velocity. Vivid, delicious and so easy to drink. Will take a chill easily if you want to whack it in the fridge and take it to the beach for rehydration purposes." - Dave Brookes (Halliday Wine Companion)