James Halliday – Other than gentle pressing and low extraction, there's nothing special about the vinification, leaving the pure fruit of the cool Grampians climate to work its magic. There's a softness to the flavours that coexist with the low pH and minerally acidity, Meyer lemon and lime with tropical nuances.

James Halliday – Wild ferment, 23 days on skins, pressed to old French oak, mostly 500L puncheons. This wine does not go quietly. It puts savouriness on the front foot, its back end firmly planted in blueberry and plum goodness. At no point would you call the wine wimpy. It's just that there are so many leaf and sweet spice and mezcal and graphite and walnut and pepper characters swirling about here, and it's these aspects that define it. It will be your thing, or it won't be. But within its overt savoury style, it's excellent. - Campbell Mattinson

James Halliday – "Left on skins for 10 days and matured 12 months in (5% new) French oak. A striking wine from the get-go, so fragrant in regional Aussie bush characters. A lovely gentle complexity awaits the drinker with concentrated black fruits, cassis, licorice, spice, a splash of mocha oak and layers of dense tannins. Beautifully crafted by contract winemaker, Justin Purser of Best's. 14.5% alc. Drink by: 2031. $35." - Jeni Port