James Halliday – "Pressed to barrels (30% new) for wild fermentation. All the smart chardonnay techniques in play, 9 months on lees with minimal bâttonage. Lovely ripe flavours, of melon more than peach. Barrel-ferment characters like a touch of gingery spice, while the citrus elements push just a little towards tangy mandarin. Plenty on offer at this price."

Huon Hooke – "Bright, light to mid-yellow colour with a herbal, vegetal, silage and aroma, a strongly-oaked wine with a lot of vegetal notes. Full and soft, round and easygoing in the mouth, with generous Cognac-like oak and cleansing dryness to finish."

The Wine Front – "While juicy and thick set it has a good deal of fruit, spice and herbal information, both perfume and palate does dark cherry, choc-mint, sage leaf, blood orange – with fine, firm, al dente tannin in the vein of nerello mascalese or similar. It’s a brooding and deep red, chewy and potent but with levity on its side. Charming in the moodier frame." - Mike Bennie (The Wine Front)

The Wine Front – ‘Made from 100% dry farmed biodynamically certified Wente/Gin Gin clone planted between 1976 and 1988. Australian Chardonnay is so good. Now packaged in a lighter bottle weighing 360 grams, as opposed to the old one which was 560 grams. Very good. Well done. Now lets get rid of those ‘flagship’ (usually red, aspirational, and anachronistic) wines weighing in at nearly 1kg… As an aside, I taste nearly all wines from a Plumm Three No.3 Burgundy glass these days, such a pleasing and durable glass. For light whites and sparkling, I tend to use Gabriel glass. Peach and dried pear, plenty of spice, cedar, brittle toffee and vanilla, cumquat, lime and white flower. It’s a powerful expression of Wilyabrup Chardonnay, intense in acidity and flavour, it has spice and plenty of grip, lime nougat, a milk powder richness, and a bold finish of excellent length. Positively dripping with golden flavour and energy, but so very good.’ - 96 Points, Gary Walsh. The Wine Front

The Wine Front – One of the very best Isolation Ridge rieslings produced. It’s from an exceptional vintage showing the pristine purity and minerally tension of great rieslings. Comes from a combination of clones planted in 1988. Now this is not your usual riesling. It was left on lees for nine months and about 10% was matured in oak. The result is a wine of tremendous texture, with an intricate weave of fine acid and intensely flavoured fruit. Has a crunchy vibrant minerality on the finish. Exceptional wine." - 97 points, Ray Jordan, WinePilot.com, April 2024

Wine Enthusiast – "Sourced from the original 1988 plantings on ironstone gravels over clay. Some guava and dried mango exoticism, makrut lime leaves and wet stones. It's super precise and poised, a wine of balletic balance with a piercing acid line of jaw dropping intensity and drive. A masterclass in coiled tension, restrained power and the beauty of Frankland River Riesling." - 97 points, Nick Ryan, The Weekend Australian, April 2024.

James Halliday – Aromas come from the deep, classical limes with hints of darker spice too, subtle cardamom, anise as well. There's a plump fleshiness on the palate, a juicy feel. The flavours suggest lime curd, with acidity neatly incorporated as a foundational layer underneath. Sophisticated and beautifully layered. Tony Love Published 13 August 2021

James Suckling – Light, bright yellow colour with a faintly musky, lavender-like aroma which is highly appealing, fresh and clean. Preserved lemon-peel notes. The palate is intense and generous, concentrated and rich, with a long carry and satisfying follow-through. A powerful and already multi-layered riesling which is glorious now and will develop well with time. I can't recall a better Poison Hill than this. Nick Stock, JamesSuckling.com

Wine Enthusiast – "A wine which honours the significant contribution of Dr Harold Olmo in the early stages of the new era of the WA wine industry. It’s a blend of cabernet franc, cabernet sauvignon and malbec. In this case it has the highest proportion of cabernet franc ever used in the blend. Has a beautiful lift of red fruit on the nose with leafy graphite nuances. Medium weight but with highly concentrated fruit. Rolls majestically across the palate with fine chalky tannins and the perfect tuned oak supporting through to a long finish." - 97 points, Ray Jordan, WinePilot.com, April 2024.

James Suckling – 99 Points - "A gloriously detailed, focussed and concentrated rendition of Grenache, this has a punchy and energetically youthful stance. The nose has such fresh and vivid raspberries and boysenberries, together with some red plums, floral bursts and a gently sappy edge. Such pure fruit here. The palate has a smooth outer layer that glazes compact, fine and layered tannins seamlessly. Super-fresh finish with bright acidity. The fruit power here is supercharged." - James Suckling

James Halliday – A classy chardonnay, stamped with regional cool. This means there's grapefruit, lime and zest, with fresh ginger and allspice throughout. A fine thread of acidity weaves across the palate, which opens up to reveal richer flavours of creamy lees and nougatine. Jane Faulkner Published 13 August 2021

James Suckling – Wow. This is a bold, brassy shiraz that carries a wealth of very intense aromas of ripe blackberries, dark plums, licorice and sweetly spiced earth. Still so very youthful and primary. The palate is so powerful, so mouth-filling and so, so juicy. This manages to deliver such intensity and composure. Supple, long and deep-set tannins and heroically expressive fruit. Really impressive now, but this will deliver much more over the next two decades. One of the finest releases to date.

Decanter – 2020 Jane Anson, Decanter, 99 Points

James Halliday – "Fermented in a combination of barriques and puncheons (30% new). No mlf. A bright green gold. Aromas of grapefruit pith, lemon zest and fresh ginger are all present in this fruit-focussed, single-vineyard wine. A wine of purity and finesse on the palate, there's also good extract and weight finishing pithy and long." - Philip Rich (Halliday Wine Companion)

Huon Hooke – "Light straw-yellow hue, with a very restrained, malty bouquet that seems very understated and shy. Subtle lemon-citrus traces. The wine is pared-back and ultra-reserved to both sniff and taste. There is good length to the palate, a seamless flow and a clean dry finish. Finesse is certainly there, but it’s hard to see the value in it today. No doubt it will benefit from a year or two more in the bottle. If opening it young, don't serve it too cold." - Huon Hooke (The Real Review)

Wine Enthusiast – 19.5+/20 - (99 Points) “When a wine has this degree of deliciousness, extraordinary build quality, and perhaps most importantly, a massive emotional hook, it does its job perfectly. Made from the finest parcel of fruit in Ben’s Ebenezer vineyard, this is a wine that does not waver from its mission to graffiti Ben’s bane on your palate with indelible Shiraz ink. The volume of fruit is staggering, but its delivery is incredibly measured and even, and this is the trick. Rã is not a monster wine but a monstrously long wine. It is perfectly polished and amazingly spicy, with never-ending layers of fruit and immense class. It is also drinking well, which is a surprise, but the vintage is generous with seamless fruit and unique allure. I feel it will maintain its welcoming and rewarding attitude for two decades, so you are in no hurry to pop a cork! While this icon wine has an iconic flavour, I must urge you to seek it out. Imagine all of Ben’s experience and skill in just one bottle - Rã is it.” - 19.5+/20 - (99 Points) Matthew Jukes

Robert Parker/Wine Advocate – 98 Points - "The 2018 The Eye of Ra Shiraz is wildly aromatic: blood plum, pastrami, cracked peppercorns, clove bud, mountain herbs (alpine mint?), boysenberry, blackberry (actually, every black berry you can name), dark chocolate, squid ink, blueberry, resin and char. In the mouth, the wine is velvety and concentrated, with a surprising amount of detail embedded and embossed into the folds of tannin that shape the wine. This is very big, make no mistake, but also balanced between its sweet and savory sides. A galaxy of complexity exists in this glass. It shows the 2018 vintage off to its best effect: ripe, dense, concentrated, fresh and beguiling. Super good. The drinking window is conservative, however, as I prefer a modicum of primary fruit. It's important to note that it will age gracefully beyond that point, so it is up to you... The fruit for this cuvée is from Ebenezer, largely from Adrian Hoffman. Diverse soil types in the vineyard allow for diversity in picking and fruit flavors; this here is from the sandy/free-draining sections of the Ebenezer vineyard—from four blocks in the vineyard. It was handpicked, and picked based on flavor, then crushed, destemmed and cold fermented, barrel selection. It matured in 300-liter hogsheads for 14-16 months, in a combination of French oak coopers (100% new). Packaged in a black metal box, under natural cork and wax, this is a superstar." (98 points. Erin Larkin, The Wine Advocate April 2023)

The Wine Front – Cherry, plum, dark chocolate, dried rose, lead pencil, baking spice. It’s medium-bodied, saline and distinctly ‘mineral’ with a ferrous quality, crushed slate tannin, spice, I’m thinking Davidson plum?, with that hint of tartness, a musky perfume, so much energy, combining light and shade, and a long gently chewy tannic finish. Distinctive wine stamped firmly with a sense of place.

James Suckling – A nose of blackcurrant, tobacco leaf, graphite and moss. Medium- to full-bodied with chewy, structured tannins. Linear onto the palate with an array of black fruit and savory herbs. Oolong and bark. Lovely balance and depth. A bit closed at the moment but will open and expand with some age. 91% cabernet sauvignon, 4% merlot, 3% cabernet franc and 2% malbec. From biodynamically grown grapes. Best after 2025. Screw cap.

James Halliday – The latest (October 2020) disgorgement of this traditional-method pale-blush beauty reveals riper and richer pinot-oriented strawberry characters, the flavour and expression both precisely delivered with balanced acidity and toned backbone. Exciting drinkability and sophistication all in one glass.

James Halliday – Sourced from 48yo vines on the 2.2ha Block 2 on the Hay Shed Hill property in Wilyabrup. Matured 18 months in French oak barriques. The nose presents a classical combination of black pepper, plum, raspberry, cassis and mulberry, backed by spiced oak. The palate follows suit and is further ameliorated by the presence of finely grippy tannins which caress the fruit through the lingering finish.

The Wine Front – Cherry, plum, dark chocolate, dried rose, lead pencil, baking spice. It’s medium-bodied, saline and distinctly ‘mineral’ with a ferrous quality, crushed slate tannin, spice, I’m thinking Davidson plum?, with that hint of tartness, a musky perfume, so much energy, combining light and shade, and a long gently chewy tannic finish. Distinctive wine stamped firmly with a sense of place.

James Suckling – A nose of blackcurrant, tobacco leaf, graphite and moss. Medium- to full-bodied with chewy, structured tannins. Linear onto the palate with an array of black fruit and savory herbs. Oolong and bark. Lovely balance and depth. A bit closed at the moment but will open and expand with some age. 91% cabernet sauvignon, 4% merlot, 3% cabernet franc and 2% malbec. From biodynamically grown grapes. Best after 2025. Screw cap.