95 Points - Outstanding
100% Syrah with 21 months in French oak leads to an enticing and complex bouquet of sweet oak and ripe red berry fruits, raspberry then black currant, plum and wood spices. Dry, taut, focused and packed with texture and impact. Polished tannins and medium+ Flavours of red fruits and complexities from wood and winemaking style. Well made, a wine set to age well with best drinking from 2027 through 2033+.
Cam Douglas MS

92 Points
A well-made, fruity and pulpy syrah with aromas of dark cherries, violets, peppercorns and some chalk. Medium-bodied with fine-grained tannins. Velvety and balanced. Fruity finish.
James Suckling

91 Points
The 2023 Reserve Syrah hails from the hallowed Gimblett Gravels in Hawke’s Bay. The nose leads with black and red fruit, graphite tannins and green/herbal notes. In the mouth, the wine is mineral, rocky, lean, floral and a little vegetal, with an interesting swathe of
tannin through the finish. There are some attractively earthy notes here.
The Wine Advocate

16++ / 20 Points
Transparent bright, shaded ruby. Reticent nose. Ripe, if rather indistinct, fruit on the palate. Savoury, dry, sage-like finish. Just about discernibly Syrah with a light black-pepper touch on the finish after some quite sweet fruit. One of the least evolved wines in this selection of six Gimblett Gravels reds from the difficult 2023 vintage.
Jancis Robinson

4 Stars
The 2023 vintage was estate-grown, hand-picked, and matured for 21 months in seasoned French oak hogsheads.  A medium to full-bodied red, it is vigorous and savoury, with strong, berryish, spicy flavours, hints of tamarillo and black pepper, and fresh acidity.  Best drinking mid-2026+. Nov 2025.
Michael Cooper

5 Stars - 93 Points
Tomato leaf, meaty beefy notes over blackberry and blueberry, lifted by violet, rosemary and cracked black pepper. Leather, soy and mushroom add savoury depth, already showing a touch of earthy development. Medium-bodied yet dense, with blackcurrant and blackberry fruit at the core. Subtle clove and cocoa sit beneath, supported by powdery chalky tannins and a supple texture. Graphite minerality and fresh acidity carry a long, savoury finish etched with white pepper. This beauty is impressive.
Sammy Wilkinson