Top Summer Sale Picks

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97+ - 98 Points - Stuart McCloskey “I am not persuaded by my opening sentence, “And now to the most structured of the trio” - this is particularly evident when you dive straight in…read more

97-98 Points - Stuart McCloskey "This has been opened for 48 hours (although not decanted) and sampled after the Obsidian. The bouquet pulls you in as the fruit is incredibly deep and brooding – extraordinary concentration...read more

97+ - 98 Points – Stuart McCloskey

“There are some wines which look so sexy in a glass – the gloss and clarity is remarkable (perfect viscosity too). Wonderfully classical – the bouquet and palate flow to the same tune of yellow stone fruits, salty lemon, yuzu...read more

96 Points - Stuart McCloskey “Geelong is a great place to nurture Pinot Gris. This is a very fine, cooling example that provides bags of texture, abundant flavour and a fabulous perfume (not necessarily in that order!). The bouquet unfurls at a gentle pace to pear...read more

Winemaker Sourced from the premium Longest View vineyard in Geelong, the maritime site reflected in a minerality and saltiness which frames the wine. This is a great example of maritime Chardonnay. A warm dry growing season in Geelong...read more

97 Points - Joe Czerwinski (RobertParker.com) From vines planted in 1892, the 2018 Block 6 Shiraz is another ripper, as Aussies might say. Aged in 40% new French and American oak, the cedar, grilled meat and vanilla accents are there...read more

96+ Points - Stuart McCloskey “Another fabulous release from the Pierro team. The bouquet is taut, super-clean, wonderfully delineated with scents of citrus lemon, lemon curd, orange blossom and a judicious stroke of minerals...read more

97 Points - Stuart McCloskey “A single vineyard Cabernet Sauvignon (67%) with Carménère taking up the remainder of the blend. The small addition of new oak aligned with the blend reminds me of a young Bordeaux. The wine opens...read more

96 Points - Magdalena Sienkiewicz  "Dark and deep colour as usual from Wild Duck Creek. The perfume is expressive and bursting with blackberry liqueur, blackcurrants, pen ink, cedar and a wonderful lift from fresh bay...read more

97 points - Sam Kim "Stunning and elegant, this is exquisitely composed and expressed on the nose showing white flesh nectarine, grapefruit, fig and lemon pith characters with nuances of spicy oak and flint. The palate exhibits...read more

98 Points - Stuart McCloskey “The 2019 blend is comprised of 50% Mataro, 35% Shiraz and 15% Grenache. The bouquet is a colossal, brooding skyscraper which needs coaxing with aeration (I suggest decanting for 6-8 hours)...read more

97+ - 98 Points - Stuart McCloskey “I am not persuaded by my opening sentence, “And now to the most structured of the trio” - this is particularly evident when you dive straight in. The bouquet is intense with...read more

Gary Walsh (The Wine Front) "Six wines in the ‘Garden Series’, all conveniently colour coded for ease of identification. From a range of sub-regions including Blewitt Springs, Clarendon, McLaren Flat, Seaview, Tatachilla, and Willunga Hills, which probably just about covers McLaren Vale!

Richness of blue fruits and chocolate, a little beefy and saline, some gum leaf/mint in there also. Full-bodied, black and blue fruit, again pretty beefy, with some pressed flowers, and a solid finish with some red fruits poking through."

95 Points - James Halliday "Open-fermented, destemmed, some whole bunch, pumpovers, 16 days on skins, matured for 17 months in French oak (14% new). The bouquet is fragrant, the wine no more than medium-bodied...read more

Winemaker “Although massively structured, the best examples show remarkable elegance, typical aromas of sour cherries and tar and almost never ending cellaring potential.

Our Nebbiolo shows aromas of tar, rose hips, sour cherries, dark cherries, liquorice and heaps of flint. This can’t be anything else but Nebbiolo! Juicy and fresh on the palate yet with a strong backbone and succulent smooth tannins. Cherries, currants and cranberries are accompanied by liquorice, black pepper and hint of earthiness. Long and tight finish. Wine with considerable ageing potential.”

99-100 Points - Stuart McCloskey “We decanted the full suite at 4:00pm on Wednesday 10 February with round one of my sampling taking place the following day at 10:30am. The bouquet is a mesmeric and heady mix of dark cocoa, mocha, graphite, iodine, mineral accented black and blue fruit (almost liqueur-like), Crème de mûre, mulberry, woody spice box, so exotic, blood orange and all brushed with a wand of dried lavender. A little musk on round two with the dried spice box on the finish. The palate is extremely dense, full-bodied and demands your attention. As with Lamella, this packs a concentrated punch, but carries no excess weight. The fruits are sweet, expansive and reach those hard to find areas. Monolithic but with so much grace and skill on show. Spice cake and violet pastille interwind with damson and blueberry compote. Black cherry too with the faintest whisper of vanilla. The mineral laced fruit component builds and builds as does the power that knocks you sideways. This is exquisitely balanced with tannins that provide a little edgy grip. The finish is never-ending as it keeps giving. More spice and I adore the marine / saline tinge. Served using Zalto Bordeaux glassware. Drinking window; Yet another one for the cellar and requires a decade to truly unfurl, but and with 24 hours in the decanter, will provide you with a special, vinous moment. Unless you’re below the age of 30, this will outlive us all…” 

99-100 Points - Stuart McCloskey “The ’19 Schubert Theorem provides a bouquet which is quite frankly haunting in its beauty and leaves me struggling to find a starting point. The perfume is so exotic and is juxtaposed between mineral laced black fruit to a heady mix of..." read more 

99-100 Points - Stuart McCloskey "We decanted the full suite at 4:00pm on Wednesday 10 February with round one of my sampling taking place the following day at 10:30am. Demure and beguiling are the best, two words to describe the bouquet. I am fascinated by the perfume which offers the full spectrum of ‘marine’ influences ranging from salinity to sea kelp, to hot oyster shell melded perfectly with cold stones, iron ore, black liquorice to milky earl grey. The palate is extremely well poised and ineffably pure. Despite the wine’s muscularity, this still manages to provide such grace and femininity which I find beguiling. Clearly this beauty is finely chiselled, agile and perfectly controlled despite its fleshiness. I love the whispers of white pepper which linger for an age. Ripe, black fruits tinged with orange rind flood the palate. Totally effortless, sensual, precise and without fault. An astonishing wine and one that will provide fifty years of pleasure. I cannot wait to resample in six months. Served using Zalto Bordeaux glassware.”

96+ Points - Stuart McCloskey “The Upper Ngumby vineyard is within the confines of Yarra Glen, sloping gently east. It is protected from the late afternoon sun by the Christmas Hills, rising up to the west. The fruit was barrel fermented with 100% wild yeast, matured on lees for eight months with some secondary fermentation to create depth and finesse, which team Soumah succeed effortlessly. The nose offers a mix of lemon zest, minéralité and ozone. Serenely pure in two words. The palate is long and sophisticated. Full of drive, vigour and energy – lovely freshness and very moreish. This will flourish with more time in the bottle, drink now to 2025.”

97+ Points – Magdalena Sienkiewicz "The perfume is so inviting with an abundance of citrus and minerals infused to perfection. The aromas are super pure but intense at the same time (give it a few minutes in the glass). Notes of lemon oil, chalk and oyster shell build up with aeration, together with a lovely touch of nougat, ginger and nashi pear. The flavours follow suit with elegance. It is generous, but equally composed, super smooth and even slightly viscous (amazing texture). No wonder this is the go to wine of team Shadowfax. Sampled using Zalto Bordeaux glassware following 30 minutes of decanting."

Exclusive to The Vinorium

Jaysen Collins (winemaker) - "I grew up across the road from a famous old school winemaker who was known to be one of the best blenders of his generation. So for years I followed this ideal in the wines I was making. For a hands off winemaker, you actually feel like you are doing something. One day pondering life, the universe and everything I thought about why I hadn’t challenged this notion. Grenache and friends work well together – I’ll just pick them within a few days of each other, chuck it all in one fermenter and let the ferment rock it in its own way. So my theory is that the different varieties bring something complimentary but they also bring something individual – so equal but opposite reactions in the ferment. I then remembered my high school physics and worked out it’s actually the same way a rocket works. Go figure."

Winemakers Note: I cut my winemaking teeth in the heavy red soils of the north west of the Barossa, where Greenock is the jewel of the crown in my opinion. My winery is here, the pub does a good burger and by chance there’s some pretty good shiraz vineyards knocking about.
A few vintages ago I came across a vineyard just on the north of the Greenock township that hides behind some big gum trees. It runs down a small hill facing east, with lean soils, cooler afternoons, tiny yields, small berries - how asleep had I been to drive past this vineyard for several years? But I’m definitely alert now!
I like shiraz that is big on fruit intensity but is more supple and svelte on the palate, powerful yet velvety, structured but sensual - I could go on but I think I’ve conveyed my point.
So, this is a rare single site treat from my part of the world and a true connection to my beginnings in making wine.

Winemaker - "Deep red in colour, the nose is distinctly Cabernet-like with mulberry and blackberry fruit and hints of mint backed by French oak, pencil shavings, and wisps of violet. Juicy red berries on the palate are surrounded by velvety tannins, tobacco and spice notes. A long tannin/acid profile to finish is indicative of this wine’s aging potential."

96+ Points - Stuart McCloskey “Adorable and sampled without decanting. The bouquet is veracious and provides layers of creamy raspberry, dark plum and mulberry compote. Warming spices (white pepper) develop with more aeration and a touch of toasty French oak and cedar. The palate is vivid, fun and provides a Smörgåsbord of red and black fruits with a soupçon of dried mint. I appreciate the cooling feel / acidity. Dark chocolate / cocoa interplay with a little tart cranberry. Flavours build and change the more you taste (at the five minute mark, I pick up woodsmoke). This is a wine full of honest, good intentions which is admirable. Serve now or cellar to 2028. Decant for 2-3 hours. Served using Zalto Bordeaux glassware.”