97 points - 2015 the moonlight run
Mataro (from Moppa) and whole bunch Cinsaut co-fermented, old vine Grenache (Vine Vale) and Shiraz all wild yeast fermented, bottled without fining or filtration. Its crimson colour is excellent, the bouquet full of spicy purple and black fruits, its mouthfeel is simply outstanding. A tour de force of winemaking.
95 points - 2015 the eleventh hour
Destemmed, open fermented with wild yeast, basket pressed, matured in used French Oak. A very rich and complex full-bodied shiraz, opening with and expressive spice and liquorice bouquet, the palate with a savoury edge within the folds of its black fruits. It has an X-factor of freshness too.
95 points - 2015 the twilight path
A 66/27/7% estate-grown blend of primitivo (aka zinfandel), mataro and graciano, wild-fermented, the primitivo with 30% whole bunches, and unoaked. Bright colour; a resoundingly fresh sunburst of red and purple fruits, the mouthfeel supple and smooth. Drink asap, although it won't die any time soon.
94 points - 2015 the howling dog
Estate-grown saperavi, no vineyard sprays, destemmed, wild-fermented, neither fined or filtered. The black fruit flavours could have come from the River Styx, the bouquet super-complex, the texture likewise - the latter creates and almost airy feel to the palate.
92 points - 2016 the surly muse
A blend of viognier and marsanne from a single vineyard in Gomersal, wild-fermented, part in barrel, part in tank. The marsanne gives some spine for the viognier, which in turn provides some flavour for the marsanne. Interesting wine, but needs time.