Wine Spectator
"90 pts ... 'Smart Buy' Delicious, with gorgeous melon, Bosc pear and Jonagold apple flavors offset by a stylish streak of grilled hazelnut. The long, racy finish lets the toast and fruit play together nicely. " --3/10

Winemaker's Notes
"This Burgundian-style barrel-fermented Chardonnay possesses an alluring flinty/minerally quality and loads of finesse. It’s packed with aromas and flavors of apple, citrus, and fig as well as plenty of toasty, n utty nuance imparted by the well-integrated oak."

Technical Notes
"All grapes are hand-picked and chilled over-night before being whole-bunch pressed. The juice is run directly into cask for natural fermentation. Further 11 – 12 months barrel maturation in French oak. The lees was stirred regularly and the wine was topped bi-weekly. OAK USED: 12 months in 300 litre Burgundian oak barrels, 40% New 60% 2nd fill. 14.5% alc."

Wine Enthusiast
"90 pts ... Savory, luscious and aromatic, with waves of dark chocolate, spice and wild berries."

Winemaker's Notes
"The rich, savoury character of Shiraz is enhanced by Viognier, adding an aromatic dimension to the wine. Mourvedre component brings an amount of wild berry & spice to this blend. Earth, pepper-spice and hints of dark chocolate support the richness of ripe fruit."

Technical Notes
"94.5% Shiraz, 3.10% Viognier and 2.4 % Mourvиdre. Wine matured in 90% 2nd and 3rd fill American oak, 10% 2nd and 3rd French oak all 225L barrels for 12 months. Wine will drink at its best 5 - 7 Years from vintage. TA 5.4 g/L; pH 3.76; 14.5% alc."

Stephen Tanzer
"91(+?) pts ... Full, saturated medium ruby. Primal aromas of blackcurrant, licorice and exotic flowers. Rich, broad and smoky, with superb fat and depth. Very ripe dark berry flavors are complicated by hints of truffle and tobacco leaf. This layered, large-scaled wine is extremely young today. Finishes quite dry and uncompromising, with big, chewy tannins and powerful backbone." --03/09

John Platter
"4.5/5 Stars ... Increased cab evident in powerful 06 (45% cf 33 in 05, bal merlot, p verdot, cab f, malbec 38/13/3/1). Glossy high-toned ripeness presently accompanied by persistent grip; tad less graceful than 05,"

Technical Notes
"45% Cabernet Sauvignon, 38% Merlot, 13% Petit Verdot, 3% Cabernet Franc, 1% Malbec. 24 Vineyard blocks were vinified separately. ± 9 Aerative pump-overs were employed. 2 or 3 rack and returns during primary fermentation at approximately 26°C to ensure maximum extraction after extended maceration on skins. The wine was drained and gravity-filled to barrels for Malolactic fermentation. The separate batches were blended after 9 months and returned to barrel for further 12 months maturation. Made by Randolph Christians. 14.5% alc."

Stephen Tanzer
"93(+?) pts ... 100% cabernet sauvignon from a single vineyard; aged in 75% new oak. Deep ruby-red. Pure, perfumed aromas of cassis, minerals, licorice and flowers. Extremely primary wine, entering the mouth with subtlety, then building inexorably in silky texture, concentration and power. Wonderfully spicy and penetrating, finishing with noble, sweet tannins and superb persistence. A great wine in the making, but still an infant. " --03/07

John Platter
"4.5/5 Stars ... Original, widely admired 'Rustenberg Cab', from nearly 20 yr old Smnsberg vyd. 04, now bottled, still youthful. Protective tannin, fresh acid should allow full evolution of ultra ripe fruit given lengthy maturation. 15% alc. Native yeast, unfiltered. 20 m." --2008

Winemaker's Notes
"This single vineyard Cabernet displays a wonderful, complex nose, intermingling cassis and black cherry aromas with herbaceous notes. Explosive flavors of ripe black currant, cherry and licorice unfold on the palate, layered with subtle hints of flowers, tobacco, and minerals. Drink over the next 10+ years."

Technical Notes
"100% Cabernet Sauvignon. Traditional vinification of open pump-overs and délestage followed by a lengthy post-fermentation maceration. Both primary and secondary fermentation were allowed to occur naturally. Simple egg white fining was performed prior to bottling, and no filtration was done. 20 months in French Oak, 80% new and 20% second fill. TA 6.8 g/L; pH 3.29; 14.5% alc."