92 points - Nick Stock's 2010 The Penguin Good Australian Wine Guide (more reviews)

Three small blocks of Sauvignon Blanc on the same south facing hillside at the northern end of the Piccadilly Valley were harvested on 17, 20 and 23 March. Baumés were 12.9, 12.8 and 13.3 degrees and cropping level averaged 1.7 tonnes per acre. After crushing, pressing and settling, the juice underwent a slow, cool fermentation in stainless steel tanks. The wine was bottled on 13 July. An intense aroma of tropical fruits with some herbaceous notes leads on to a rich but fresh palate of tropical fruit with a crisp, citrus finish.

94 points - James Halliday's 2010 Australian Wine Companion (more reviews)

A crop of just under 3 tonnes per acre was hand harvested from Uley Vineyard's 24 year old vines on 13 March. The fruit was crushed and pressed with the juice then settled and transferred to new and used French oak barriques for fermentation and a barrel maturation period of 10 months with  regular lees stirring. The wine was bottled on 11 July 2008. An elegant cool climate Chardonnay showing citrus and stone fruit characters with oak derived toasty, spicy notes. The palate is long, rich and creamy with a crisp, acid finish.

Bronze Medal - Adelaide Hills Wine Show 2009 (more reviews)

This purpose-made Rosé was produced from estate-grown Pinot Noir grapes picked on 10 March at a baumé of 12.8 degrees. Designed to highlight the attractive primary fruit characters of the Pinot grape, the fruit was crushed and after 48 hours of skin contact, the juice drained and fermented slowly under cool conditions. Bottled 14 July. Bright pink in colour, an intense bouquet of strawberries, rose petals and Turkish Delight is followed by a palate of fresh berries, crisp natural acidity, and a bone-dry finish. A delightful aperitif, but also an excellent food wine, particularly
with spicy Asian dishes.

91 points - Nick Stock's 2010 The Penguin Good Australian Wine Guide (more reviews)

This purpose-made Rosé was produced from estate-grown Pinot Noir grapes picked on 29 February at a baumé of 11.7 degrees. Following crushing, the juice was left in contact with skins for 48 hours before draining, cooling and settling. A slow, cool fermentation followed and after fining and stabilization, the wine was bottled on 11 July. An intense bouquet of strawberries, rose petals and Turkish Delight is followed by a palate of fresh  berries, crisp natural acidity, and a bone-dry finish.  A delightful aperitif, but also an excellent food wine, particularly with spicy Asian dishes.

92 points - Wine 100 September 2009 Edition review by Nick Stock (more reviews)

Six clones of Pinot Noir grapes were hand harvested between 7th and 17th March with baumés
ranging from 12.3 to 14.3 degrees. The cropping level averaged 1.7 tonnes per acre. Fermentation, including 15% whole bunches, was carried out in small, open fermenters hand plunged 4-5 times daily. After maturation in French oak barriques for 10 months, the wine was bottled on 11 February 2008.  Displays a distinctly varietal aroma of strawberries, cherries, spices and violets complexed with savoury and gamey characters. The palate has attractive fruit sweetness, soft tannins and excellent length.

96 points - Nick Stock's 2010 The Penguin Good Australian Wine Guide (more reviews)

Grapes predominantly from 24 year old vines grown on Uley Vineyard were hand-harvested on 15 March with an average baumé of 14 degrees and a yield of 1.4 tonnes per acre. Whole berries and bunches were fermented and the wine matured in French oak barriques for 11 months. The superior barrels were selected and blended. Bottled without prior fining or filtration 11 February 2008. A strongly varietal aroma of dark cherries, floral notes and spice, with gamey, earthy complexity; followed by a beautifully integrated palate of sweet fruit and spice, and supported by soft, silky tannins, creating a wine of outstanding structure and length.

Trophy & Gold Medal - Adelaide Hills Wine Show 2009 (more reviews)

Hand-harvested from our Bonython Vineyard in the Piccadilly Valley on 27 April at a cropping level of 1.2 tonnes per acre and an average baumé of 13.7 degrees. After crushing, the grapes were fermented in small, open fermenters and the wine and skins then drained and lightly pressed to predominantly French oak barriques for a maturation period of 21 months. Bottled on 5 March, 2007, the wine is dark crimson with aromas and flavours of plums, blackberries and mulberries combined with more savoury characters of olives, herbs and tobacco. The palate is medium bodied supported with fine tannins and balanced acid. Will age well.