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A blend of Grenache, Shiraz and Mataro with each varietal vinified and aged separately in French oak barrels before final blending. The Shiraz providing a generous mouthfeel, Grenache the spice and cherry like sweetness and Mataro the backbone, savoury edge and fragrance.
Totally opaque black dark red colour with a deep dark red black tinged hue. Fragrant red raspberry, liquorice and red plum scents sail through the olfactory senses with some earthy graphite, fennel and pepper notes also present. Engulfing the palate are spicy red to dark raspberry, liquorice and plum fruits which sit over a back drop of inky earth, fennel and pepper. Slightly grainy tannins and a lick of fresh acidity complimenting the juicy fruit. Concludes long, generous and spicy.
Drink over the next 3-4 years.
Alc. 14.5%

Other Reviews….
Grenache 49%, shiraz 35%, mataro 16%. An even flow of berried flavour, immaculate balance, a bit extra on the finish, the impression that everything is pure and unadorned. Depth of flavour is on the modest side of medium but texture, style and interest are all here in spades. Drink by 2027.
93 points
Campbell Mattinson – James Halliday’s Australian Wine Companion

For 124 years, five generations of the Bujanda family have produced wines in the Rioja region. This delicious white is a blend of 60% Viura, 25% Tempranillo Blanco and 15% Malvasia grapes with fermentation taking place in stainless steel tanks followed by fine lees aging. Brilliant pale straw colour with a faint glimmer of green around the edges and a watery hue. Aromas of pear and lime are followed by some green apple and stony mineral notes. Crunchy pear, lime and melon and green apple fruits have a stony back drop. Finishes dry with racy acidity and a mineral infused aftertaste.
Drink over the next 1-2 years.
Alc. 12.5%

Geoffrey Grosset rates 2021 as a spectacular vintage with the Polish Hill Riesling possessing the structure and intensity of flavour that gives it the potential to evolve into one of the greats. Brilliant very pale straw colour with greenish tinged edges and a watery hue. Leaping out the glass with great potency are scents of lime, citrus and orange rind which meld into talc, wet steel and mineral notes. A combination of intensity and tension, a flourish of lime and lemon fruits engulf the palate with a very precise line of laser like acidity providing structure. Flowing long onto the back half are elements of orange rind, talc and steely mineral characters. Finishes dry with exceptional power and depth.
Drink over the next 6-8 years.
Alc. 12.9%

Other Reviews....
Polish Hill. The standard bearer?
Hyper floral scents, whiffs of fresh laundry, preserved lemon, brambles, green apple. Crackles with acidity and crisp citrus and green apple characters, tightly wound yet yields with some juicy freshness, a lick of powdery texture dragging things very long to a powdery, limey, breathtaking finish. power, grace, blistering acidity. A scintillating release. Drink 2021 - 2050.
95 Points
Mike Bennie - The Wine Front (August 2021)

Certified organic this has a brilliant very pale straw, almost water like colour with greenish tinged edges. Intense lemon and lime aromas jump out of the glass with notions of orange rind, talc and steely mineral characters ensuing. Exceptionally concentrated the mouth watering palate is engulfed with crunchy lime and lemon fruits which are underscored by sherbet, subtle orange rind, wet steel and flinty mineral elements. Finishes dry and taut with razor sharp acidity and an aftertaste that’s scrumptious and super long.
Drink over the next 6-8 years.
Alc. 12.9%

Other Reviews....
Springvale ahoy!
Pretty perfume of frangipani, honeysuckle and lime with faint hints of blackcurrants. Juicy and approachable in the palate, slick with citrus oil characters, cool with lacy line of acidity, a touch of salted nuts, all well balanced, exceptional in length and persistence. Feels concentrated and quietly powerful. Smart release. Drink 2022 - 2045.
94 Points
Mike Bennie - The Wine Front (August 2021)

The name Bress originates from the well regarded ’Poulet de Bresse’ of Eastern France. These chickens are highly prized for their succulent flesh and impressive size. Fruit for this wine was sourced from three different vineyards in the Yarra Valley all at different altitudes. Low yields of between 1.5 to 2 tonnes per acre have produced a Chardonnay of excellent concentration. Fermented and matured in a mix of stainless steel and French oak hogsheads (40% new) with the tank component spending 6 months on lees.
Bright straw colour with a touch of green to the edges and a watery hue. Pronounced ripe peach, honeycomb and apricot aromas jump out of the glass complexed by notions of bacon fat, butterscotch and crème brulee. Rich, full and very concentrated the palate is engulfed with luscious peach and apricot fruits which are accompanied by notions of honeycomb, bacon fat and crème brulee. Spicy finish with nicely balanced acidity complimenting the rich creamy texture. Medium to long spicy aftertaste.
Drink over the next 2-3 years.
Alc. 13.5%

The 2020 vintage was slightly cooler than the average growing season, resulting in wines with more profound character and depth. Blair Walter noting: "We have great expectations for the 2020 wines." Fruit sourced for their wines are fully organic and follow biodynamic viticulture, ensuring the highest quality fruit arrives at the winery. From there winemaking is intentionally hands off with gravity flow, wild yeasts, wild malo, and an avoidance of fining and filtration to help preserve the expression of its terroir.
Felton Road farms four properties totaling 32 ha in the Bannockburn sub-region of Central Otago. The fruit for this wine is a blend of four vineyards; Cornish Point, Calvert, MacMuir and The Elms.

Aged for 13 months in 30% new French oak barrels with the inclusion of 20% whole clusters in the ferment. Opaque dark red black colour with a dark purple red hue. Fragrant violet, dark cherry, anise and plum aromas meld into forest floor, a subtle meatiness and spicy cedar. Flooding the palate is a rich, powerful core of dark cherry, dark plum and anise flavours which are underscored by spicy cedar, earth, infusions of fresh herbs and dried meats. Fresh finish with a polished but firm tannin structure that leads into a long aftertaste that has a sturdy feel to it.
Cellar 6-8 years.
Alc. 14%

Other Reviews....
A perfumed nose of strawberries, sour cherries, raspberries, violets, vanilla and baking spices. It’s medium-to full-bodied with lively acidity and fine tannins. Balanced and compact with a velvety texture and a bright core of fruit on the mid-palate. Long finish. Chewy. Needs a few years to soften, but already impressive. Screw cap.
95 points
JamesSuckling.com

The founder, the highly inventive, industrious and resourceful Frank Potts (1815 - 1890), to whom this wine is dedicated, is a 19th century genius, and a pioneer who has been described as being “made of the right stuff and well worthy of the grand old land that gave him birth.” He arrived in Australia as a 21 year old, having set sail from Plymouth England, and landing late in 1836. By the 1860’s, he had planted the original 30 acres of vineyard on the banks of the Bremmer Creek. Potts was highly admired - “One meets with extraordinary characters through life, but I doubt whether his equal could be found. In appearance a stranger would take him to be a poor labourer, with a thin, spare figure and long unkempt hair and invariably wearing his shirt sleeves tucked up. Although a most uncouth-looking person, and yet this man is a perfect genius! There is not a single thing mechanical or otherwise undertaken by him which he does not succeed in...” So remarked Inspector Tolmer, who was later to become Commissioner of Police, South Australia. Frank was one of the first to recognise the benefits of red gum. After building several houses for himself, he made tools and a bullock dray to cut down and haul these massive timbers in order to construct a gigantic twin wine press and several enormous wine vats. He also created the irrigation system that's still in place today. What little spare time he might have had was spent building a piano and various race winning yachts!

Rich and amply fleshed with a complexing backdrop.

A blend of 69% Cabernet Sauvignon, 16% Merlot, 10% Petit Verdot, and 5% Malbec, with maturation taking place in French oak puncheons and hogsheads (25% new) for a period of 12 months.

Midnight black in colour with a deep dark red black tinged hue. Pronounced blackcurrant and plum scents are accompanied by mint, vanillin cedar, subtle earthy tobacco notes and spice. Rich and showing plenty of flesh, the medium bodied palate is layered with ripe blackcurrant and dark plum fruits which meld into a complexing back drop of tobacco, mint, spicy vanillin cedar and earth nuances. Sturdy but polished tannins are well integrated with the fruit. Finishes with a youthful vibrancy and long concentrated aftertaste.
Cellar 6-8 years.
Alc. 14%

Other Reviews….
The aromas soar with violets, blackberries and exotic spices although the medium-bodied palate is somewhat reticent. Tannins are neatly poised although there's a slight green-walnut edge to the oak; this has already found its groove. Drink by 2028.
95 points
Jane Faulkner – James Halliday’s Australian Wine Companion

Totally opaque black dark red colour with a deep dark red hue. Amply powered scents of black raspberry and liquorice are tied to scorched earth, dried herb, leather, spice and peppered meat notes. Striking black cherry, black raspberry and liquorice flavours are delivered with both weight and intensity as they morph into dried meat, scorched earth and peppered Provincial herb elements on the back half. Polished yet ripe and chewy, the tannins provide a sturdy structure. Excellent power, the long rich, black fruited conclusion complexed by earthy leather characters.
Drink over the next 6-8 years.
Alc. 14.5%

Other Reviews….
Brilliant ruby. Smoky, mineral-tinged aromas of raspberry, cherry preserves, garrigue and exotic spices show excellent clarity and acquire a gamy nuance as the wine opens up. At once rich and energetic in character, offering well-concentrated red berry, bitter cherry and spicecake flavors and a sweetening touch of candied lavender. Shows fine definition and finishes gently, spicy and impressively long, with repeating florality and steadily building tannins. Drink 2025 - 2035.
95 points
Josh Raynolds - Vinous

The 2018 Châteauneuf du Pape Cuvée Réservée is full-bodied but quite approachable and easy to drink, loaded with black cherries and plummy fruit and tinged with licorice. A blend of 80% Grenache, 6% Syrah, 4% Mourvèdre and 10% other permitted varieties, it finishes long and silky. Drink 2020-2030.
92-95 points
Joe Czerwinski – Robert Parker’s The Wine Advocate

Grown on varied lieux-dits around the appellation on a mix of soils, this was fermented in concrete then aged for 24 months in foudre. All whole bunch, which is evidenced by the pleasantly stemmy aromatics. Very full-bodied and concentrated, savoury despite the oak, with bay leaf and thyme. Very tannic, quite hard on the palate in fact. It's well balanced despite the alcohol, thanks to its concentration and intensity. It's an outlying style due to its darkness, hardness and brooding character. It will be fantastic in time however. But wait. Drinking Window 2026 - 2037.
96 points
Decanter

Even though technology has invaded many wineries in the Rhone, Laurence Feraud and her father Paul, of Domaine Pegau have earned a reputation as 'Traditionalists'. The Cuvee Reservee is an illustration of just this stance. Hand harvest and hand sorting, no destemming and the different varietals of the cuvee co fermented together by indigenous yeasts in concrete tanks without temperature control.

Laurence Feraud's influence on the estate is increasingly palpable, however there is no doubt that Paul stays on as the inspiration for everything that happens in the vineyards and winery. All up, it makes for a winning father and daughter team that Chateauneuf fans can embrace.

Domaine du Pegau Reserve is produced from 85% Grenache, 9% Syrah and 4% Mourvedre, Counoise and other varieties. The grapes are not destemmed, and the natural yeast fermentation is completed in traditional, cement vats before ageing an average of 24 months in old foudres.

Totally opaque black dark red colour with a deep dark red hue. Amply powered scents of black raspberry and liquorice are tied to scorched earth, dried herb, leather, spice and peppered meat notes. Striking black cherry, black raspberry and liquorice flavours are delivered with both weight and intensity as they morph into dried meat, scorched earth and peppered Provincial herb elements on the back half. Polished yet ripe and chewy, the tannins provide a sturdy structure. Excellent power, the long rich, black fruited conclusion complexed by earthy leather characters.
Drink over the next 6-8 years.
Alc. 14.5%

Other Reviews….
Brilliant ruby. Smoky, mineral-tinged aromas of raspberry, cherry preserves, garrigue and exotic spices show excellent clarity and acquire a gamy nuance as the wine opens up. At once rich and energetic in character, offering well-concentrated red berry, bitter cherry and spicecake flavors and a sweetening touch of candied lavender. Shows fine definition and finishes gently, spicy and impressively long, with repeating florality and steadily building tannins. Drink 2025 - 2035.
95 points
Josh Raynolds - Vinous

The 2018 Châteauneuf du Pape Cuvée Réservée is full-bodied but quite approachable and easy to drink, loaded with black cherries and plummy fruit and tinged with licorice. A blend of 80% Grenache, 6% Syrah, 4% Mourvèdre and 10% other permitted varieties, it finishes long and silky. Drink 2020-2030.
92-95 points
Joe Czerwinski – Robert Parker’s The Wine Advocate

Grown on varied lieux-dits around the appellation on a mix of soils, this was fermented in concrete then aged for 24 months in foudre. All whole bunch, which is evidenced by the pleasantly stemmy aromatics. Very full-bodied and concentrated, savoury despite the oak, with bay leaf and thyme. Very tannic, quite hard on the palate in fact. It's well balanced despite the alcohol, thanks to its concentration and intensity. It's an outlying style due to its darkness, hardness and brooding character. It will be fantastic in time however. But wait. Drinking Window 2026 - 2037.
96 points
Decanter

Château Pegau is Laurence and Paul Féraud’s 60 hectare estate, located in Sorgues, less than 6 km from Châteauneuf-du-Pape. The wines regularly over deliver, showcasing the estate’s excellent terroir, with the unmistakable imprint of Pegau. Made by Laurence Feraud in the recently built cellar at the estate, the Cuvee Setier is a blend of 60% Grenache, 20% Mouvèdre & 20% Syrah.

Rich black fruits reign supreme over a ripe chewy tannin structure.

Totally opaque black dark red colour with a dark red hue. Nosing offers up a pronounced aromatic profile of ripe black cherries, liquorice and blackberry which are complimented by notions of scorched earth, dried meats and peppered herbs. Rich black fruit flavours reign supreme on the medium to full bodied palate with black cherry and liquorice dominate over a scorched earth, dried herb and peppered meat finish. Ripe chewy tannins with a long lush yet robust aftertaste.
Drink over the next 3-4 years.
Alc. 14.5%