I am consistently impressed with what Kate and Greg can do for so little of an asking price. In a time where every dollar we spend is considered, this whole range from classic varieties to modern interpretations of alternate varieties shows their clever understanding of the fruit and maximum transition into layers of flavour in the bottle. I cannot find fault in any of their wines and nor do I want to. It’s nothing but hugs and kisses from me.
2023 XO Pinot Gris Games Night
92 Points | $24.00
A blush pink hue thanks to some skin contact and carbonic maceration, they have packed a punch into this flavoursome Pinot Gris. Nectarine, Rainier cherries and apple blossom. Lemongrass and pear nectar. Acidity is elevated and a fine veil of skin tannins coats the palate. Dry in style with a succulence that will have you finishing your glass swifter than you think. This is a Pinot Gris with the drinkability of Grigio but all the concentration of Gris. Thoughtful and delicious – drink now with slices of peach and a gooey triple cream brie.
2023 XO Cortese
93 Points | $32.00
The wine is split into two parcels, one is treated using a stainless steel ferment. The other is scooped up with plenty of lees and matured in an old 700L Demi-Muid with partial malolactic fermentation. It’s an excellent take on the Italian variety capturing the sandshore aromas of salt spray, sunscreen and scalding hot sand. A core of lemon zest, grapefruit pith and golden kiwi. The wine finishes dry and juicy with finger lime, oyster brine and almond meal. This is the ultimate summer drinking. Perhaps still in wet swimmers, sand in all the crevices and zinc on your nose. Serve with cold potato salad out of the tub and get busy LIVING!
2023 XO Small Batch Chardonnay
93 Points | $32.00
Sourced from two vineyards in the Adelaide Hills, one vineyard in Kuitpo and the second from Kenton Valley. Pressed directly to new French oak Demi-Muid, Puncheon and second fill hogsheads. 50% Malolactic fermentation and lees stirred for 6 months. White lilies, peach and elderflower cordial. Creme fraiche, chalk dust and struck match. Plenty of zeal and zest with a nougatine creaminess on the finish. You can tell they love making and drinking Chardonnay, it shows in the freshness and clever tucks and nips in all the right places. Drink now and will cellar for 5 years. Serve with a potato and rosemary pizza.
2023 XO Gamay
91 Points | $32.00
Gamay from Woodside Adelaide Hills, 70% whole bunch with 21 days carbonic, open fermentation and pressed into 5020L French puncheons for 4 months maturation. A lifted take on the variety with wild raspberry, strawberry pulp and hints of mint bush and habanero chilli. It’s herbal but with plenty of lofty tulip, rose and hibiscus perfume. There is a succulent mid palate and the French oak spice rounds out the angular frame. You are left with a crunchy, juicy wine that would work well very slightly chilled or alongside slices of charcuterie and pork terrine. Drink now.
2023 XO Pinot Noir
91 Points | $32.00
Fruit is sourced from Kupito, Christmas Hill and Topnote. Steeped goji berries, cranberry and musk strawberry are met with dried tobacco, mace and coconut wood. Raspberry leaf, dried mushroom and paperbark come through. The wine leans on the lighter hue side but with good red fruit stuffing. Its strawberry shortcake meets mushroom tart and a final touch of headed rose and potpourri. A wine that would suit the gentleness of oyster mushroom and bok choy stir fry.
2022 XO Tempranillo
92 Points | $32
Sourced from sites in Macclefield and Kenton Valley that compliment each other’s differences. The wine is true to its brooding black fruit roots. Blackberry, sapote and mulberry with hints of blueberries and Dansom plum skin. Oak use is evident in its allspice, cardamom and cocoa nib spice but as Tempranillo is known for doing it holds it well. It’s more deeply spiced and savoury on the mid palate with fine tannins and medium weight. Drinking well now and will cellar for another 3 years. Serve with charred lamb ribs, blackened broccolini and garlic sauce.
