James Halliday – "Glorious wine. Untold depths of the richest blackberry and plum fruit with a magically bright finish ex livewire acidity." 99 Points - James Halliday, The Weekend Australian

Wine Enthusiast – "Medium deep crimson. Intense blackberry, mulberry praline aromas with mocha sage herb garden notes. Superbly concentrated wine with deep set pure blackberry, dark plum, mulberry fruits, fine slinky tannins, attractive mid-palate richness and underlying mocha, vanilla notes. Finishes firm with chinotto, hint marzipan notes. Superb mineral length, vigour and extract." (99 points, Andrew Caillard MW, The Vintage Journal)

World Wine – “…a supremely suave and stylish pinot noir with layers of cherry, berry, violet, five-spice, anise, struck-flint and nutty oak flavours. Fruit sweetness, gentle acidity and fine tannins marry into each other to give the wine a seamless backbone. It defines elegance. “ Bob Campbell MW

James Suckling – "So bright and aromatic with flowers and blackberries, as well as some black olives. Full-bodied with lots of tannins, yet they are so fine and integrated and spread across the palate. This is all whole-cluster fermentation and 18 months in large oak casks." (James Suckling)

Wine Enthusiast – "Beautifully balanced with voluminous blackberry, mulberry, elderberry roasted chestnut flavours, lovely fine-grained and loose knit tannins, superb volume, and integrated acidity. Finishes firm and minerally long. A superb young wine. Destined to become a classic vintage. 100 Points." (100 points, Andrew Caillard MW, The Vintage Journal)

Decanter – "Inky plum colour, the deepest of the Henschke single vineyard lineup for this iconic wine. Hang out with the aromatics before even heading in for a sip, because they are beautiful, with a hit of star anise, fennel and white pepper. On the palate, you get rosebud, peony, blackberry, redcurrant and slate, all revving up and lifting off. This just tingles with fine tannins and keeps you fully engaged. 100 Points." (100 points, Jane Anson, Inside Bordeaux)

Robert Parker/Wine Advocate – "The focus and structure will see the wine sail into the future. A profound wine of finesse and ethereal class. Well cellared bottles will easily see out forty or fifty years. And blossom over that time. 100 Points." (100 points, Ken Gargett, Wine Pilot)

James Suckling – "A fragrant nose of dark cherries, blueberries, dried flowers and spices. Crushed stones and tea leaves, too. Medium-bodied with tightly knit tannins and bright acidity. So pure, mineral and focused with a very fine texture. Drink or hold." 96 Points - Nick Stock

World Wine – Vinous - "Tasting the 2019, I noticed that it has a slightly paler hue compared to recent vintages (though I never read too much into the colour of young Sauternes.) For certain, it has a highly-aromatic bouquet that is beguiling in purity, enticing aromas of honeysuckle and saffron, soon joined by camomile, white flowers and orange blossom. It has wonderful delineation and gains intensity with aeration. The palate is supremely well-balanced with fine bead of acidity. Very harmonious and armed with just the right amount of viscosity, this Yquem is surprisingly understated at first but gains presence, offering irresistible flavours of layers of honey, lemongrass, lemon thyme and orange pith. Yquem is so tempting in its youth, but I feel that this vintage will repay those with the nous to cellar for at least a decade." - Neal Martin, vinous.com, February 2022 (98 Points)

World Wine – 98 Points - Philip Rich (Halliday Wine Companion)

The Wine Front – "From Lenswood in the Adelaide Hills. Wow. This is tip-top for dinking. It’s distinctive, individual, tannic and imposing, and yet it’s straight-out delicious as well. Highly drinkable but with attitude. Iron, berries, graphite and fragrant dry herbs. Tart in a good way, juicy and alive. Did I mention tannin? It’s got plenty. It’s struck with it. And it makes it work. The guns are ablaze here." - Campbell Mattinson (The Wine Front)

Wine Spectator – This is distinctive, with youthfully rambunctious dark currant, fig and blackberry fruit paste flavors liberally spiked with bramble, Turkish coffee and ganache notes. As the fruit pumps through the finish, a tarry spine adds a bristling, mouthwatering edge. Best from 2035 through 2055

James Suckling – This is a superb baby Noval that reminds me of the 1966. Chewy yet so polished. The light sweetness suggests an overall dialing back of the sugar content. Stemmy and lightly green. A truly classic Noval. Almost all from Pinhao. Buy.

Decanter – Dense but opening up on the nose to reveal dark chocolate intensity and a delicate leafy edge. Ripe and initially minty on the palate with lovely purity of fruit and great definition: sweet cassis with broad, ripe, grippy tannins rising in the mouth. Not as big or immediately impressive as some wines from this vintage but showing great balance and poise from start to finish. A wine for the long term. Production of 6,000 cases.

Robert Parker/Wine Advocate – The 2016 Vintage Port is a field blend, mostly Touriga Nacional, Touriga Franca, Tinto Cão and Sousão, aged for 18 months in old wood. It comes in with 82 grams of residual sugar. This was in bottle for only about seven weeks when seen, but I made sure at least some of it had a lot of air. It looks super, with plenty of room to grow in the cellar. Christian Seely likes to say that this regular Noval and the Nacional are not better than one another, just different. In fact, I usually prefer Nacional, but in this vintage I make a case for equality and endorse that view.

The Wine Front – 'It's the blend of Cabernet Sauvignon (56%) and shiraz (44%) that could take on all-comers.Stand aside. There's a freight train of flavour here and while its brakes are hydraulic its momentum is enormous. For the love of grapes. A huge swerve and plum and blackcurrant flavour comes drenched in cedar wood, mocha and vanilla, though its top notes of tobacco and bay shine throughout like the top edge of wave. Will you take a look at the nut-like tannin on this job. This has more texture than a biscuit, more common than a keyboard. It's sheer old-new-school Aussie red wine brilliance. Rated: 97 Points Tasted: August 2021 Alcohol: 14.5% Drink: 2026 - 2044+' - Campbell Mattinson, Winefront

Huon Hooke – Very deep, dark, youthful purple/red colour with a rich, complex, profound bouquet that has a substantial oak input but not overdone—given the concentration of flavour. The palate flavour persists a very long time. It’s firm and youthful, needs more time, and promises much for the future. Dark berries galore: rich and ripe and very, very attractive. The Real Review, 23 March, 2021

Wine Enthusiast – The wine comes from the Leflaive home village and the blend (from more than 20 parcels) demonstrates the intimate knowledge the family has with its terroir. It has a fine balance between the ripe yellow and white stone fruits and acidity. These are given structure by the wood aging and strong mineral texture. This is still developing and still filling out, so drink from 2018.

Wine Enthusiast – This is a smooth and rounded wine that has a fine kick of acidity to keep it crisp. With toast and lemon juice blending well together, the wine is rich while also showing a mineral texture. This is a refreshing delicious wine that will be ready to drink from 2019.

James Suckling – Very dense black-fruit aromas, but also licorice, an entire microcosm of spice and a whiff of smoked bacon. Very dense and meaty with an incredible tannin structure that enables this to be simultaneously very big and elegant. Super-long finish with enormous mineral freshness.

Decanter –

Decanter – One of the most exciting wines of the September Releases, and one that captures the progress and interest around terroir in the Argentinian wine scene right now. This is set at 1,500m elevation, on limestone dominant soils, and it immediately sets itself apart by its soaring aromatics that give nuance and depth, with seductively curling peony and raspberry leaf. Powerful and full of character, somehow translates the idea of minerality that is so argued over in wine - here you feel it in the slightly chalky tannins, the pulses of electricity, and dried herb and fennel studding to the fresh raspberry and red cherry fruits. So good. Ungrafted vines, Fernando Buscema winemaker." 100 points, Jane Anson

Robert Parker/Wine Advocate – "The sleek and elegant 2019 Adrianna Vineyard Mundus Bacillus Terrae is now certified organic (since 2018) and comes from vines planted in 1992 at 1,390 meters above sea level in Gualtallary on alluvial limestone soils. Seventy-five percent of the volume fermented in concrete vats with 50% full clusters, and the remaining 25% fermented in oak foudres. But instead of fermenting the grapes, they only fermented the juice (like it's usually done for white wines), to give the wine more elegance and lightness. I was listening to a record from a new band, Generation Radio, with musicians from Journey and Chicago, and the music had a similar profile to the wine: sleek, elegant, polished, nicely crafted, clean and harmonious, easy to listen to (and drink) with a soft side to it. The wine has ripeness (14% alcohol) but also the high acidity from the high-altitude vineyards that makes it very lively, beautifully textured, balanced and elegant. Beautiful. 5,400 bottles were filled in November 2020." 98 points, Luis Gutiérrez - Wine Advocate

James Halliday – "From the 1.7ha Block 31, the highest section of the 1946 bush vines. 50% whole berries, wild yeast open-fermented; matured in a foudre and ceramic eggs for 11 months. Truly great wines add something new on each taste; here, there’s an ethereal, otherworldly purity to the lingering finish and aftertaste." - 99 points, James Halliday (The Weekend Australian)

Decanter – One of three producers in Chablis to bottle wine under this label (or a slight variation of its spelling), this comes from what is generally considered the best bit of Bougros, on a slope close to the River Serein. Picked early in 2018, this is fresher and more refined than it can be in warmer vintages, showing beeswax and citrus perfume, refined oak and lingering freshness. (TA)