James Halliday's Australian Wine Companion says...
“A flavourful pinot with satsuma plum, bing cherry and Chinese herbal aromas strung across cool climate acidity and a mosaic of gossamer tannin. The wine's structural elements are given further perk by clove and cardamom notes, frisky, from a smidgeon of whole-cluster. This finishes smoky and sweet, a legacy perhaps of the year's fires, conferring a brooding tone without being too drying.”
Appearance: Dusky plum, with pinking edges
Aroma: A nose of cherries and violets with a dusting of vanilla gives way to hints of charry earthy undertones
Palate: Bursting with bright fruit and spicy oak, soft and savoury tannins. A wine to drink now or cellar
Food Match: Beef Carpaccio, braised wagyu, squab, venison, aged Basque style cheeses
Cellaring: 5-10 years