Stephen Brook: Very deep red. Sumptuous and oaky blackberry nose. Firm attack, with distinct tannins and acidity supporting the stern black fruits. The texture is juicy, though, despite the concentration of flavor, and the fruit carries through to the finish. There’s little subtlety here, and the fruit may be a tad too ripe, but this is a serious wine with personality and persistence. Margaret River? 15.5

Andrew Jefford: Saturated black-red. Lots of herbaceous notes here. These provide a lift to the blackcurrant fruit, but they also mitigate its purity. The fundamental cassis enchantment remains. Textured and deep, yet as so often the depth and length are functions of the acidity, rather than being based on the throb of wonderfully handled and grown fruit given lengthy vinification. Nonetheless, acid aside, this is a wine of remarkable fruit purity and impressive tannic wealth in the Australian context. It lacks extract and savory depth, but the fruit qualities are potentially remarkable—so remarkable, indeed, that they need to be qualified by extract and savory qualities if they are not to seem simple and one-dimensional. Margaret River. 14.5

Anthony Rose: Good depth of color; very nicely evolved, savory aromatic character; initially this comes across with an attractively evolved sweetness of dark berry fruits. It then rapidly turns savory, and while it just starts to pinch the mouth a little with its slight astringency, its concentration of cassis-fruit flavor and good oak integration makes it a very nicely evolved red that’s ready to drink now, albeit at its peak. Margaret River? 17