Reviews
2026 Sparkling Riesling:
“Clean, fresh, disgorged – not the pet nat of yore. Fermented in larger format older oak, on lees a few months, no dosage.
This is frisky and delightful. It delivers a sizzling rendition of the variety with off the charts acid profile in juiciness of citrus with so much saline minerality. So precise, so refreshing, so racy. A shot in the arm of fizzy fun, with a little handshake with the word complexity. Utterly delicious.’’ — 92 Points - Mike Bennie (The Wine Front)
2024 Riesling Sekt (24 months sur lie):
“This spent two years on lees. A cooler year in Mount Gambier. A touch of dosage to fill things out here. Waxy texture, nutty savouriness, ginger biscuit zip and crunch, veins of brine, flesh of just-pineapple juice, red apple juice, salted lime. Slim line, compact, long and very fine feeling with lower bubble and higher vinous character. Very good styling and very good drinking.’’ — 94 Points - Mike Bennie (The Wine Front)
2026 Mount Gambier Riesling:
“Crazy acid levels from 2026’s cooler, wetter vintage, and a judicious dose of residual sugar here, to make off dry magic happen. Gluggabilty ensues. Off the charts on the drinkability scale. Slick texture, bright undertow and finish, a bit of candlewax, lots of jolly, candied and fresh citrus fruits, pink grapefruit zip and a lick of wild honey and milky tea-dipped shortbread. So much flavour here even in the lower alcohol. Chalky pucker and electricity. So harmonious. Good, great times. More of this kinda vibe thanks.’’ — 94 Points - Mike Bennie (The Wine Front)
2026 Whitfield Gewürztraminer:
“From a cool site, around 300 metres above sea level, a little bit of skin maceration and a very firm press off to get extra texture in. A pretty, light and fresh feeling expression, yes, the heady florals, jasmine and honeysuckle, the lychee lift, a touch of rose water, but quite the trim and cool frame with a little waxy character and a juicy finish, a touch of savouriness hidden in. Yes thanks, some grip and pucker helping cinch things in here and draws things long. An exquisite expression, poised and simply wildly delicious.’’ — 95 Points - Mike Bennie (The Wine Front)
“Hand picked, crushed, cold soaked, pressed, cool fermentation in stainless steel, five months on gross lees in seasoned French puncheons. RS 6g/L. Whitfield, in the upper reaches of the King Valley – super high, super cool – could very well be one of the great sources of gewürz in the country. Here's another star from Bridget Mac. Bristles in bright, tingly citrus and spice, offering one long, delicate and delicious ride. At its heart, it's all about a fineness, a pure expression of lemon, lime, green apple, musky florals and candied fruits with an exotic lychee overlay and lingering spiciness. Filigree-fine acidity is matched to a gentle sweetness.” — 95 Points - Jeni Port (Halliday Wine Companion)
2026 Alpine Valley Gewürztraminer:
“A whole bunch press here. A bit of extra lees contact for this wine too. Lofty perfume, a fog of jasmine and candied citrus, green olive, exotic tropical fruits and a good dose of sweet, Thai spice/lemongrass characters. Slippery texture with a compact, grippy finish, lots of flavour, good energy, a little minerally feel and a lick of glossy, wild honey. It sets things up nicely and delivers a straight but quietly complex rendering of the variety. Nice one.” — 93 Points - Mike Bennie (The Wine Front)
“Hand picked, whole-bunch pressed, fermentation in seasoned puncheons, five months' maturation on gross lees in barriques. 5.2g/L RS. Fruit is sourced from the Happy Valley vineyard (formerly Rosewhite) and planted in 1983. A slightly fuller, more textural expression compared to its sister, Whitfield Gewürztraminer. Rolls through on acacia, chamomile, mango, pink grapefruit, preserved lemon savoury notes and hints of tarragon and pepper. A complex young'un melded to lively acidity. Finishes on lasting notes of sweet lemon pastille.” — 94 Points - Jeni Port (Halliday Wine Companion)
2026 Mount Gambier Gris:
‘‘A first release, pinot gris seems some skin time (12 hours to get the colour), pressed off and shifted to old barrels, and left on lees the whole time, and fermenting to dry. A gold-amber shimmery colour feels inviting. Very brisk in terms of acidity, grippy, chalky texture holding in the juicy, mellow core of brown pear, cumquat, mandarin juice and dashes of green olive in brine. It’s finely tuned, restrained in its way but not lacking character whatsoever. Indeed, this rocks, it’s frisky and very easy to get into.”— 93 Points - Mike Bennie (The Wine Front)
2025 Mount Gambier Pinot Noir:
“This wine has one of the more remarkable, and tragic, of back stories. The story is documented – here – though what this story doesn’t capture is that some of the wine survived. 2500 litres of this wine were made; less than 500 litres survived. 672 bottles. That is, 672 miracles. This is a bloody, bloody good wine. It’s firm, bright, complex, murky and compelling at once. Given everything, including the taste in the glass, it’s an absolute snip at $58. Blueberry, pomegranate, musk, undergrowth, an array of spices, autumnal notes which give over to perfume. This is tomorrow and yesterday in one, bright and ached with earth. Forest berry characters swing through the sway of leaves. None of this is met by tannin; all of it is taken by tannin’s hand and lead through the finish. Yes.” — 95 Points - Campbell Mattinson (The Wine Front)
‘‘This is remarkably confident, with finesse and clarity of fruit, and speaks loudly of the growing and budding future of Mount Gambier. Summer cherries, rhubarb stalk and moist earth. There is the softness of Mediterranean spice, cumin, paprika powder and some raspberry leaf. The mid-palate comes alive with strawberries and some sumptuous berry cream; tannins are chalky and fine. There is also a white pepper note to the finish, adding a powdered, dusty texture. There is a lot to consider here, particularly the future potential for pinot noir in the right hands in this place’’ — 92 Points - Shanteh Wale (Halliday Wine Companion)