halliday 2017After the thrill of our debut as one of the Top 10 Best New Wineries in the 2016 version, we were waiting with some nervous anticipation for the 2017 release. Thankfully, the news was all good with another 5 star rating:

2014 Sauvignon Blanc – 95 points

“Hand-picked, basket-pressed and wild fermented and matured in French oak for 5 months confer the funky nuances of the bouquet and the distinctly edgy complexity of the palate. It all works well, brisk acidity providing a high-tensile backbone.” 

2014 Black Label Shiraz – 95 points

“Inherently complex, but it remains accessible. This is a face of Australian red wine it’s always a pleasure to encounter. It’s ripped with cherry-plum flavour but also carries hints (and louder) of charcuterie, graphite and wood smoke. Tannin seeps slowly from its pores: undergrowth notes rise from its depths. It will develop well, but it’s all there to enjoy even now.”

2014 Merlot – 95 points

“Hand-picked grapes from a vineyard with a yield of 1 tonne/acre, open fermented, hand plunged, and left on skins for a month before 10 months in used French oak. All this, and the perfect alcohol, has served to produce a wine with delicious cassis fruit, a trace of black olive, and a very appealing juicy mouthfeel.”

2014 Riesling – 94 points

“Hand picked, whole bunch pressed and wild fermented. The palate is strongly textured, the chalky flavours sitting alongside apple and lime, the finish firm and dry. Cellaring for 10 + years should define its ultimate scope for improvement.”

2015 Chardonnay – 94 points

“Complex. Fine. Flavoursome. In this case a scintillating combination. Chalk, white peach, dry pear and struck match. Spicy oak offers support but little more. The finish doesn’t disappoint, but this is one of those ‘had me at hello’ wines.”

2015 Grüner Veltliner – 94 points

“Wild fermented in French oak. Said oak hasn’t imparted much flavour (a positive) but it’s no doubt contributed to the wine’s velvety texture. Indeed this is a lovely wine to have in your mouth; plenty of texture, just enough flavour, and more than a little interest and length.”