James Halliday

“A striking release for its depth, finesse, savoury elements, spice and woody, autumnal characters. All bundled up so well, too. Dark cherry, dried leaves, bay leaf, game meat, pepper and clove, aniseed and fennel. Yes thanks. It sits at medium to fuller weight on the palate but delivers massively satisfying freshness after the generous slosh of the wine. So, too, a web of silty tannins makes for shape and length. Seriously good.”

The Real Review

“Light to medium ruby red with a purple glint in the light. Capocollo and red cherry aromatics. Takes some time to open but as it grows in the glass we see a complex layering of red berry fruit, dried herbs, cured meats and dark loam notes. Tannins are silky, binding it all together with just enough tension to drive it without interrupting the flow, and it lingers very long at the finish. Patience will be rewarded.”

Winepilot

“Lots of pretty raspberry compote hover above emergent sous-bois, adding savoury dimension and complexity. Red cherry and cranberry tones fill out the fruit profile, and a good lick of ground nutmeg adds spice. The palate is buoyant and lifted with a pretty melding of earth, red fruits and spice: raspberry, liquorice root, red cherry, turned earth, autumn leaves and snapped twigs. Velveteen and long, with tight, fine-grained tannins providing frame alongside a surge of vibrant acidity drawing it all to extended length. A lovely, pretty and pure expression of fine, firm, balanced Adelaide Hills Pinot Noir that will no doubt reveal wonderful complexity with age. A stellar release.”

Ray Jordan

“One of the best producers of Pinot in the region, and this is another excellent example. The individual clones and vineyards were kept separate in small open fermenters. Some whole bunch fruit was used and added to the natural ferments to lift aromatics and add that subtle structural complexity and palate feel. After basket pressing, it went into seasoned French oak barriques and puncheons with full solids and then matured for nine months. So it gets a fair amount of winemaking detail, and the result is an exceptionally classy wine. Aromas of cherry and spice with a little plummy undertow. Medium- to light-bodied palate, displaying tremendous intensity and a lovely textural mouthfeel. Just a faint hint of truffly complexity adds to the picture.”

James Suckling

Bright and perfumed, with aromas of red fruit, citrus peel, blood oranges, pomegranates, dried mushrooms and wet earth. The palate is focused and precise, with a generous texture, refined tannins and fine acidity leading to a complex yet approachable finish full of pinot charm.

Robert Parker

The 2024 Piccadilly Valley Pinot Noir is packed with sweet fruit and shaped by fine, savory, spicy tannins. 2024 was a very good, warm and dry vintage in South Australia (not too hot and not drought yet), and the wines tasted so far have been excellent—eloquently representative of the year in which they grew. Here, this wine is no different. It is ripe and powerful yet balanced and energetic—all in all an exciting drink. This is very good, with notes of musk sticks and properly ripe, sweet, summer strawberries.