World Wine – This is one of the most remarkable champagnes I have ever tasted. Quite a deep pink, it is almost impossibly perfumed - like a really good red burgundy, with forest fruit and spice aromas - and is intense, elegant, entrancing, crisp, juicy and endless in the mouth. Wow! Max Allen, The Weekend Australian Magazine.

Robert Parker/Wine Advocate – Larmandier-Bernier's NV Extra Brut Rosé de Saignee is one of the most profound wines I encountered in my tastings. The color resembles the tonality of blood orange juice. This is a powerful wine that flows onto the palate with an expression of bright red fruit that recalls the wines of Chambolle in its luxuriousness, but is backed up with serious structure. This compelling, totally seductive wine possesses awesome richness and vibrancy, with layers of aromas and flavors that continue to develop in the glass all the way through to the long, intensely satisfying finish. The wine could be served alongside any dish that might be served with grand cru Burgundy, but like all of the world's great wines, this is a bottle that creates its own occasion. Larmandier-Bernier completely redefines what Rosé can be all about with this monumental effort. The estate's Rosé is 100% Pinot Noir from Vertus vinified on the skins (saignee) and bottled with 3 grams of dosage.

Robert Parker/Wine Advocate – Tree sap, melted candle wax and a touch of diesel are all here, a decidedly intoxicating bouquet. The palate is fresh and vibrant with crisp acidity, hints of lemon and orange rinds. It is more austere than other Goisots, but there is a superb lemongrass and stem ginger finish that keeps this on its toes." 91 points, Neal Martin

The Wine Front – Barossa Valley blend of grenache and cinsault from one of Australia's premier producers. It's light. It's spicy. It's insistent. This is not heavy in any way and yet it presses itself upon you. It's hard to fathom how it does it. It tastes of super-fresh raspberry, earth and crushed spice and, simply, it just works

James Suckling – "Aromas of sliced pears, apple skins and sea shells. Salted nuts, praline and biscuits, too. Tasty and fresh with a medium body and biscuity, dry finish. Drink now. Crown cap." - jamessuckling.com

James Halliday – "Pete Schell makes a damn fine rosé. This year it's 52/30/16/2% grenache/mataro/shiraz/cinsault and it sits light salmon in the glass showing aromas of nectarine, raspberry and grapefruit along with hints of redcurrant jelly, white flowers, crushed stone and maybe a touch of lanolin. Sapid and fine with a lovely shimmering acid line and savoury palate shape and an endearing lipsmacking briny finish that begs another glass.” - Dave Brookes, Wine Companion

Robert Parker/Wine Advocate – “Pale crimson/salmon-like colour, redcurrant flavours, dry, savoury, earthen, that kind of thing. Firmly in the ‘pale and dry’ camp. Watermelon characters, maybe some grapefruit, definitely some spice. Light in a good way. Frisky but with plenty going on. Good gear.” - Campbell Mattinson, The Wine Front

Allen Meadows – Here too there is a touch of wood setting off citrus and mineral reduction scents. There is fine volume to the delicious and impressively voluminous flavors that possess excellent punch on the stony and solidly complex finale. Once again this is really good stuff for its level. 88 points, Allen Meadows, Burghound, Issue 60

Robert Parker/Wine Advocate – “The Bourgogne Cotes d'Auxerre Biaumont has hints of dried honey and dried quince on the well-defined bouquet, peach skin developing with aeration. The palate is very well balanced with crisp acidity, citrus fresh with orange rind and dried apricot. I love the focus and penetration here, the finish overflowing with energy and precision. What a fabulous wine, one that comes strongly recommended.” 93 points, Neal Martin, The Wine Advocate #226

World Wine –

The Wine Front – “Organic shiraz is the bedrock for this traditionally made sparkling wine. Tart and zingy, tightly wound bubbles, skittish and refreshing. Quiet perfume of raspberry and white strawberries, a dash of spice. Flavours set to similar spectrum with a squeeze of blood orange and tangerine, ie a little cloying sweetness in the pithy, off-dry citrus mix. Really delicious drinking and damn easy to do so. A nicely put together, elementary sparkling wine of character.” - Mike Bennie, The Wine Front

James Halliday – "Hand-picked organic shiraz from the Weightman's Block 3. Whole-bunch pressed, made in the traditional method. This is uncomplicated and delicious. Pomegranate and blackberry are the dead giveaway to shiraz, plus lashings of raspberry and watermelon that keep things light. This right here is perfect summer rosé." - Erin Larkin, Wine Companion

James Suckling – A spicy nose of clove, coriander, paprika and redcurrants. Full-bodied with slightly chewy tannins. Linear on the palate with the spice character running the show. Licorice notes at the finish. Drink now. Screw cap.- jamessuckling.com

James Halliday – "A 52/48% blend of Hunter Valley and McLaren Vale (Blewitt Springs) fruit. The two components are separately fermented but blended soon after the end of fermentation; matured for 16 months in French hogsheads. A fascinating blend, with major synergy, as each component takes centre stage, but the dusty/chocolate/fine/savoury notes prevail. This is a mighty $25 wine." - James Halliday (Halliday Wine Companion)

James Halliday – Top 100 Wines of the Year - "The Braemore Vineyard was planted in 1969 on sandy alluvial flats, the Cellar Reserve Semillon not released until six years old. A seriously delicious semillon, lime leaf to the fore, then polished acidity, balance, line, length and purity." - James Halliday (The Weekend Australian)