'Hand-picked grapes from the Dead Morris Vineyard were given extended maceration post-ferment, then taken to the best French barrels money can buy (50% new) for 20 months maturation. The complexity of the bouquet is striking, with black fruits, spice, earth and cedar, and a complete wine in the mouth, at once supple yet firm thanks to exemplary texture and structure. The savoury finish and aftertaste is pure cabernet. 96 points.' James Halliday, Wine Companion