The Wine Advocate | RP 90
Published: Feb 22, 2024

The 2020 Gimblett Gravels Vineyard Syrah is silky and brooding, with dark berry fruits and asphalt/graphite/coal dust characters interwoven throughout. This is a fine wine, delicate in its mineral way, dense and dark as well. 13.5% alcohol, sealed under screw cap. Drink Date: 2024 - 2030

Jamessuckling.com | JS 94
Published: Nov 8, 2022

A smoky and meaty nose of charcoal, grilled plums and burnt rosemary. Medium- to full-bodied with silky tannins. Very good intensity and concentration that runs the length of the wine, covering the palate with nicely ripened black fruit and spice before following through a generous finish. Well-crafted and delicious. Drink or hold. Screw cap. 

Decanter | D 94
Published: Aug 24, 2022

Very enticing bouquet with high impact aromas of blackcurrant and dark raspberry, plenty of toasty barrel and smoky wood scents, baked field mushroom and a savoury aged peppery meat quality. A layer of baked earth and stony mineral adds breadth and depth. A distinctive core of dark berry fruit flavours along with firm tannins and backbone of acidity frame the wine perfectly. Baked stone, mineral and oak spices layer in complexity and depth. An impressive wine with power and potential.

Craggyrange.com

Dark burgundy with a vibrant purple hue. Immediately the nose shows all the hallmarks of the variety on these soils. Olive tapenade, mulberries, and spicy, gamey notes are all in abundance. The palate has prominent ripe tannins and an intensity that speaks to a warm vintage. Medium to full-bodied, the unique savoury and fruit balance is sure to entice all flavours of Syrah from the Gimblett Gravels.

Food Match: Roasted garlic and thyme lamb rack, squid ink linguine

Recommended Cellaring: 7 to 12 years from vintage

Vintage Detail: Warm and dry from Christmas onwards. Exceptional.

Brix: 23.8 average

Production Level: 45 hl/ha average

Hand Harvested: 60%

Whole Bunch: 10%

Destemmed: 90%

Fermentation Vessel: Open-top stainless fermenters and open-top oak cuves.

Fermentation: Indigenous