94 points. - Wine Orbit
93 points. - Robert Parker's Wine Advocate
92 points. The Real Review
91 points. - James Halliday's Wine Companion
90 points. - The Wine Front
A blend of 72% Cabernet Sauvignon, 11% Merlot, 9% Petit Verdot and 8% Malbec. Matured for 16 months in seasoned French oak barriques, allowing the fruit to remain the focus.
It is deep crimson-purple in colour, with generous aromas of cassis, blackberry, dark plum and black cherry, lifted by violet and dried-floral notes. Layers of liquorice, dark chocolate, graphite, cedar and subtle tobacco add complexity. Rich and succulent on the palate, yet nicely balanced, with juicy dark fruit, fresh acidity and fine, graphite-like tannins carrying through to a firm, persistent finish. Excellent with roast beef, grilled ribeye, beef short ribs, slow-braised beef cheeks, roast lamb, lamb rack, grilled lamb chops, venison and other game meats, duck breast with plum or berry sauce, mushroom risotto or truffle dishes and end the meal with aged Cheddar, Comté or Gouda.
93 points. - Robert Parker's Wine Advocate
92 points. The Real Review
91 points. - James Halliday's Wine Companion
90 points. - The Wine Front
A blend of 72% Cabernet Sauvignon, 11% Merlot, 9% Petit Verdot and 8% Malbec. Matured for 16 months in seasoned French oak barriques, allowing the fruit to remain the focus.
It is deep crimson-purple in colour, with generous aromas of cassis, blackberry, dark plum and black cherry, lifted by violet and dried-floral notes. Layers of liquorice, dark chocolate, graphite, cedar and subtle tobacco add complexity. Rich and succulent on the palate, yet nicely balanced, with juicy dark fruit, fresh acidity and fine, graphite-like tannins carrying through to a firm, persistent finish. Excellent with roast beef, grilled ribeye, beef short ribs, slow-braised beef cheeks, roast lamb, lamb rack, grilled lamb chops, venison and other game meats, duck breast with plum or berry sauce, mushroom risotto or truffle dishes and end the meal with aged Cheddar, Comté or Gouda.