"A 60/40% blend from South Australia; hand-picked, destemmed, pumped to tank for settling, the semillon fermented in new French puncheons, the sauvignon blanc tank fermented, both parts using cultured yeast; matured for 12 months in barrel and tank, no mlf. Absolutely awash with flavour, ranging from citrus to exotic tropical notes. Yale Norris winemaker." Reviewed by: James Halliday, August 2023
“Machine-harvested, hand-sorted; very good colour. Fragrant bouquet and a complex, medium-bodied palate with cherry all-sorts: red, black and spiced. Overall a very good wine. Finely milled tannins the icing on the cake.” Reviewed by: James Halliday, July 2023
"Hand-picked Kangaroo Island fruit, destemmed, pumped to tank for 24-hour skin contact. A counter-intuitive wine, with Old World experience. Despite fearing the worst, it isn't phenolic, perhaps the cultured yeast is the sauvignon blanc clone isolated, not genetically manipulated. It's a wine with superior mouthfeel. Yale Norris winemaker." Reviewed by: James Halliday, July 2023
"Ultra-pale partridge eye. Jacques Lurton had primary responsibility for this wine, underlining the skilled balance between wild strawberries and forest nuances sneaking up to a mouth-cleansing finish. Ideal for Chinese cuisine."
Reviewed by: James Halliday, June 2023
“30% extended maceration post mechanical harvest late April. Matured 5 months in French puncheons (30% new). The crimson-magenta hue is striking. Positively juicy, with black cherry and plum fruit; tannin extract minimal. Altogether unusual wine, and it would be interesting to buy 6 or so bottles and track its development over the next 5 years or more.” Reviewed by: James Halliday, December 2021
"A playful sparkling in name and deed - Petiyante is a nod to the French word for bubbly. Lemon tart, baked apples, white florals and citrus zest is a good representation of the island's cooler climate. Bright on entry, the grapefruit and sherbety lift melds well with a sense of fresh-baked bread. Fine and steely."
Reviewed by: Jenni Port, February 2020
"A brilliant purple sheen is an enticing introduction to this smart, young Shiraz grenache. Softness is the key here together with a discreet, still emerging personality. It has a way to go. Pepper, spice, blackberries and red earth aromas. Deliciously ripe palate with dark cherry, black fruits and grenache violets and confection. Tannins are firm. Bottle age is a must." Reviewed by: Jenni Port, February 2020
"Estate-grown bush vines, hand picked and sorted, berry by berry. Wild fermented in 1000L ceramic eggs; left on skins for 8 weeks for conclusion of mlf, thence matured in French demis (25% new) for 24 months. Still holding a crimson edge to the hue, it is a beautifully made wine with silky tannins and fruit freshness, the oak playing a nigh-on unseen hand. One glass insists on another."
Reviewed: James Halliday, December 2021
"Hand-picked, destemmed into demi-muids for wild fermentation, 20% skins return, maceration continued until mlf complete, the wine drained and the skins and stems passed through the hand basket press, matured for 2 years on lees in demi-muids. Jacques Lurton has always loved cabernet franc, and this spicy red-fruited wine, plus its diamond dust tannins, shows why." Reviewed by: James Halliday, February 2019
"Organically managed estate bush vines, hand picked, destemmed and and whole-berry table-sorted. Wild-yeast fermentation in used 600L demis, mlf completed before the must is basket pressed and gravity racked to new 600L French demis for 24 months' maturation. The quality of the oak is clearly good and is still to pull its head in, but will certainly do so as part of a long future. It's an elegant wine and already attractive, with more in store as the oak diminishes.”vReviewed by: James Halliday, December 2021
"Hand-picked bushvine vineyard, destemmed into demi-muids for wild fermentation and extended maceration on skins until mlf completed, the juice run off and the skins pressed in a hand-operated basket press, blended after 2 years in demi-muids. An extremely complex and powerful wine with black fruits, spices, oak, tannins, earth and sea spray moulded into a single flame of flavour."
Reviewed by: James Halliday, February 2019
"Hand-picked fruit, destemmed, table-sorted then barrel fermented in seasoned 600L demi-muids; left 5 weeks on skins, matured 24 months in new 600L demis. Deep crimson-purple hue, showing no sign of age. An alluring, expressive bouquet with licorice, polished leather, eastern spices, dried plum and earth all calling out. The palate tucks in behind that array, giving substance and cedary oak tannins on the long, perfectly balanced finish.”
Reviewed by: James Halliday, December 2021