(2025) A blend of fruit from the best estate blocks and a vintage rated as 'outstanding' by Paringa, 20% whole bunches were included in the ferment followed by 11 months in French oak, 30% new. One of the palest examples so far, and a beautiful nose with a suggestion of something mineral and herbal over pretty red berry fruit. Apparently some of the soil here is volcanic, which might account for that mineral sensation? Loads of sweet, ripe and pretty red fruit floods the palate. That mineral acid thing happens again on the palate, dry but very fine tannins and some fruit and barrel spice all combining beautifully in the finish. A lovely wine.

(2025) Crittenden's Cri de Couer was fermented in 500-litre oak barrels with tops removed, some whole clusters included. The wine was racked to new and second use French oak barriques for 11 months. The final blend was composed of 45% whole bunch-fermented fruit. Quite a delicate nose here, definite florals, a warming hint of something meaty and roasted way in the background. In the mouth the fruit bursts through, plenty of ripeness and sweetness, but that cut by a sappiness, a fresh green edge that works nicely. Tannins and elegant and spice and acid join fruit in the finish in a surprisingly powerful style, yet one that retains great freshness and zip.

(2025) The only 2021 in this line-up, when higher than average rainfall during flowering resulted in lower yields. Fruit was mostly destemmed and fermented in a mix of concrete and steel with wild yeasts. The wine was fermented in a combination of barriques and larger puncheons, followed by 10 months in French oak barrels of varying sizes, 13% new oak. Another pale wine, the nose subtle, a touch toasty, a little strawberry ripeness apparent, but quite reserved. In the mouth this is very delicate (only 12.5% alcohol) with a sweet fruit and smooth integration of oak, tannin and acid. A vivid orange character adds a spark too.

(2025) A very low-cropping year, the fruit from four blocks in this extensive estate. After fermentation with ambient yeasts in large, open vats of oak, concrete and steel, with some whole bunches, the wine was matured for 12 months in French oak barriques (14% new barrels). An aromatic example, a touch of that hessian/stem character giving a hint of herbaceousness over red fruit. The palate has a lovely delicacy, good acidity, medium-bodied with a nice roughening touch from the tannin and barrel spice to add interest.

(2025) From a vineyard planted in 1999, this has a medium garnet colour. Fragrant, with light cherry and floral notes, delightful and pretty in style. The palate has a very juicy, ripe red fruit character, the oak worn very lightly here, adding a little creamy vanilla against fine-grained tannins, and the whole picture kept pert and pretty by the acidity. A lovely, delicate style.

(2024) Mostly Shiraz, possibly with around 5% white varieties. Just a beautiful, coffee infused, sumptuous and soft nose, with that undertow of dried blood and game, but so mellow and sweet on the palate. Caressing, resolved, unruffled stuff the finish long and seamless.

(2024) Fabulous fragrance here, the violet and rose lift, but the cool climate meatiness and sizzle of bacon fat. The palate is dry and may have lost a little of its fruit concentration, but that's immaterial, as it has a succulent, subtle red fruit and terrific balance.

(2023) A full-bodied and very classy, complex Pinot Noir made by David Ritchie, with the label bearing his Christian name. From very old vines, planted in 1976. A wide diurnal range with cool nights allowed acidity to be retained with ample freshness. Delatite is imported by GB Wine Shippers but no retail stockists for this wine at time of review. (GD)

(2023) Named after Michael Dhillon’s father, Darshan, who hailed from India, this is cool climate Pinot at its most elegant. Light in colour, yet structure from 20% new oak. Sumptuous red cherry and raspberry fruit with fine, suave tannins. Very persistent finish. No UK stockist at time of review. (GD)

(2023) An enchanting assemblage of eleven separate lots on the estate, incorporating five different clones - MV6, 114, 115, 667 and Pommard. Fragrant spice and earthy herb notes with a red fruit lift to counterbalance black cherry core. Depth and structure (36% new oak, 12% whole bunch) with lovely balance and intensity. (GD)