Huon Hooke – “Here is an outstanding wine… Elegant, sophisticated bouquet of creamy citrus. The palate is bursting with steely, minerally, yet slightle creamy citrus and stonefruit flavours leading to a delightful refreshing zipping finish. TRULY DIVINE!!”

James Halliday – "A wine of exquisite finesse and excellent depth, the tannins are very fine and long, as is the finish." 97 Points - Philip Rich

James Halliday –

James Halliday – "From an east-facing contoured vineyard that catches all the morning sun. Perfectly ripened white stone fruit with a quick squeeze of Meyer lemon. Has been fermented and matured in French oak in such a way as to leave the gorgeous fruit centre stage, the palate of endless length." - James Halliday (Halliday Wine Companion)

James Halliday – ‘An effortless wine that has power but doesn’t feel as if it’s been ‘made’ or forced in any way. Subtle stone fruits, spice and a mineral note that follows onto the palate which is simultaneously generous yet restrained; the acidity in total harmony with the fruit. In a word – lovely’

James Halliday –

Huon Hooke – Medium to full yellow colour with a toasty, slightly oak-driven bouquet, the palate savoury, dry and balanced, the finish clean and appetising. Good intensity, medium complexity. Very tasty.

James Halliday – The same vinification as the ‘white label' cabernet, but rigourous barrel selection and maturation in French hogsheads (30% new). More fruit, more oak, the same balance and texture. - James Halliday

Huon Hooke – Deep, dark red colour with tinges of purple and brick-red, showing some forward-development, while the bouquet features hints of mint and tomato-bush. Dark cherries too. The wine is medium to full-bodied and quite gutsy, loaded with tannins that contribute firmness to the structure and grip to the after-palate. A solid, brawny pinot … promises to reward keeping.

The Wine Front – Boysenberry, cracked pepper, a certain sweet grassy perfume, brown bread and vanilla. Medium bodied, deft and articulate, flavour and impact without heaviness, ripples of ultra-fine tannin, again that cracked wheat/brown bread thing, and a very fine and long finish. You want Australian ‘Syrah’? You got it.

The Wine Front – Here we go. Sturdy fruit, runs of spice, a bit brooding, a bit backward, but nonetheless lengthy, structured, impressive. Cedarwood and red licorice characters in there with the sweet-sour cherry, the earth, the undergrowth. Impressive Pinot Noir.

The Wine Front – “Well, yes please. Flint, struck match, white peach and nectarine flavours with fennel, green pineapple, cedar and cream characters purring persuasively throughout. It’s complex, ripe, mouthwatering and lengthy. It’s delicious.” - Campbell Mattinson, The Wine Front

James Halliday – “From a single block of 26-year-old vines. Whole-bunch pressed to barriques and puncheons (20% new) with no mlf. A bright, deep-ish green gold. Enticing aromas of lightly spiced apples and stone fruits with hints of mint and pink grapefruit. Generous and giving on the front palate, I like how this fine-boned wine finishes taut and long. A stylish wine that should age gracefully.” - Philip Rich, Halliday Wine Companion 2024

The Wine Front – “This is a dry, structural chardonnay with everything there and waiting to unfold. If you have a bit of patience then at $30 it’s a bit of a steal; but only with that proviso. Flint, steel, citrus and nectarine flavours gradually work toward white peach, chalk and cedarwood. It’s both inherently complex and inherently reserved. Give it another 12-24 months in bottle and it will begin to shine.” - Campbell Mattinson, The Wine Front "Pale lemon in the glass with white peach and smok

The Wine Front – “Nectarine, ginger and spiced oak, a whisper of fennel, maybe some grapefruit and lemon zest. It’s spicy, a little saline, some toasted nuts, a light chalky feel to texture, bright acidity, and a zesty gently sappy finish of good length. Nice wine. Tight, savoury, tangy, and good to drink.” - Gary Walsh, The Wine Front

Robert Parker/Wine Advocate – "The fruit for this 2020 E Block Pinot Noir was wild fermented with 80% whole berries and 20% whole bunches in the mix. It matured for nine months in French oak (20% new). This is spicy and exotic, with layers of red apple skins, star anise, a whiff of chutney and orange blossom. In the mouth, the wine is finely textured, fresh and supple." - Erin Larkin, The Wine Advocate

The Wine Front – “Intense small black berries, graphite, a little smoke and plenty of spice, roast beef and aniseed. It’s medium-bodied, cool and fine, graphite tannin, meaty and peppery, but with sweet blackcurrant and blackberry flavour. Finish is long and spicy, savoury and pinched with fresh bramble berry acidity, perfume and stony coolness. It’s an excellent wine. Succulent, yet fine boned.” - Gary Walsh, The Wine Front

James Halliday – "Fermented with 100% whole bunches, 3 weeks on skins before being pressed to French hogsheads for 10 months. So finely tuned and rather beautiful. While there are flashes of fruit, this is savoury. Juniper, aniseed balls, ironstone, a woodland of herbs and nori in the mix. It has definition and power but works off a medium-bodied palate finishing with sandy tannins and great persistence. Bravo." - Jane Faulkner, Halliday Wine Companion

James Suckling – "Very attractive, spiced blueberries and blackberries, as well as redder, raspberry notes, as well as chocolate and graphite. Sappy and lively, the palate is impressively cast in long, glossy ripe tannins, delivering dark-berry and chocolate flavors into the long, juicy finish. Drink or hold. Screw cap."- Nick Stock, jamessuckling.com