Wine Advocate
"96 pts ... The 2004 The Octavius is 100% Shiraz aged for 22 months in American and Hungarian oak, much of it new. Inky black/purple, it coats the glass with legs. It has an alluring perfume of toasty oak, plum, licorice, blueberry, bacon, blackberry, and a hint of chocolate. Voluptuous and youthful, it has intense flavors, plenty of well-concealed structure, and a 60 second finish. Cellar it for 8-10 years and drink it through 2035." -- 10/07

Stephen Tanzer
"93 pts ... Inky, glass-staining purple. Explosively perfumed, exotic bouquet of ripe boysenberry, cherry preserves, candied licorice, black olive, vanilla and Indian spices. Completely saturates the palate with deep, sweet red and dark berry liqueur flavors, along with dark chocolate, anise and cola qualities. Broad, velvety and surprisingly lively for its size, this shiraz finishes with excellent thrust and cling. Doesn't want to let go of the palate."

James Halliday
"93 pts ... Plenty of oak comes through on the bouquet, but the power of the wine is unmistakable; layered with flavour and aroma, this is built on sheer brute force."

Winemaker's Notes
"A palate of depth and intensity with dark fruits, violets, and floral flavours help to unveil the richness of this wine. Soft, refined tannins give balance and structure. This wine is made for medium to long term cellaring. Optimum at 8-12 years from vintge."

Technical Notes
"Winemaker Kevin Glastonbury. Grapes were hand picked and the natural or 'wild' yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts completed the fermentation and skin management was carefully controlled. This has lead to a wine of excellent depth of colour, richness and complexity. Matured for 22 months, 22% new Yalumba Coopered American octaves, 25% new American hogsheads, 5% new Hungarian hogsheads, balance in older French & American Hogsheads. Acid 6.9 g/L; p.H. 3.6. 14.5% alc."