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Sam Neill wine

This vibrant and spicy pinot noir shows aromas of cherries, dried raspberries, sweet spices and some smoke. Medium-bodied with fine tannins. Precise and textural. Racy and full of verve, with a long, peppery finish. From organically grown grapes. Drink or hold. Screw cap.

James Suckling, 97 Points, Oct 2025

Gorgeously ripe with complexity, the wine shows dark berry, smoked game, tapenade, mixed spice, and cedar aromas on the nose. The concentrated palate displays a silky texture and a plump mouthfeel, wonderfully framed by chalky tannins that offer an excellent grip and
structure, yet it finishes flowing and mouth-filling. Certified organic. At its best: now to 2037.

Sam Kim, 97 Points, Nov 2025

Susie and Peter, Masters of Wine, 97 Points, Jan 2026

The 2022 vintage was estate-grown at Bannockburn, hand-picked and matured in French oak barrels. Full, bright ruby, it is mouthfilling, with ripe cherry, plum, spice and nut flavours, showing very good depth, and a supple, very harmonious finish. Certified organic.

⭑⭑⭑⭑1/2, Michael Cooper, Nov 2025

There’s no mistaking the sense of site with this wine, the voice of place is clear [for me] with scents of floral perfumes and soft earth clay, a fine dried herb seam with layers of vanilla spice and sweet French oak. Taut and new still with tension from fine tannins and acid line, this holds the palate to allow the flavours of red berries, plum and wild black currant berries to add their voice and softness. Dry, plenty of fine textures and complexity. Lengthy and well made with best drinking from 2028 through 2038. 96 Points, Outstanding

Cameron Douglas, 96 Points, Oct 2025This vibrant and spicy pinot noir shows aromas of cherries, dried raspberries, sweet spices and some smoke. Medium-bodied with fine tannins. Precise and textural. Racy and full of verve, with a long, peppery finish. From organically grown grapes. Drink or hold. Screw cap.

James Suckling, 97 Points, Oct 2025

Gorgeously ripe with complexity, the wine shows dark berry, smoked game, tapenade, mixed spice, and cedar aromas on the nose. The concentrated palate displays a silky texture and a plump mouthfeel, wonderfully framed by chalky tannins that offer an excellent grip and
structure, yet it finishes flowing and mouth-filling. Certified organic. At its best: now to 2037.

Sam Kim, 97 Points, Nov 2025

Susie and Peter, Masters of Wine, 97 Points, Jan 2026

The 2022 vintage was estate-grown at Bannockburn, hand-picked and matured in French oak barrels. Full, bright ruby, it is mouthfilling, with ripe cherry, plum, spice and nut flavours, showing very good depth, and a supple, very harmonious finish. Certified organic.

⭑⭑⭑⭑1/2, Michael Cooper, Nov 2025

There’s no mistaking the sense of site with this wine, the voice of place is clear [for me] with scents of floral perfumes and soft earth clay, a fine dried herb seam with layers of vanilla spice and sweet French oak. Taut and new still with tension from fine tannins and acid line, this holds the palate to allow the flavours of red berries, plum and wild black currant berries to add their voice and softness. Dry, plenty of fine textures and complexity. Lengthy and well made with best drinking from 2028 through 2038. 96 Points, Outstanding

Cameron Douglas, 96 Points, Oct 2025

Sam Neill wine

A scented nose of sour cherries, orange peel, dried flowers and baking spices. Medium-bodied with fine-grained tannins and bright acidity. Pristine and focused, with plenty of energy and brightness on the palate. Long, vibrant finish. From organically grown grapes. Drink or hold.
Screw cap.

James Suckling, 97 Points, Oct 2025

Combining fruit richness with savoury nuances, the bouquet reveals Black Doris plum, dark cherry, warm spice, thyme, and elegant oak aromas. The palate exhibits outstanding weight and flow, superbly complemented by a plush texture and grainy tannins, offering a robust mouthfeel with a velvety, seamless finish. Certified organic.

Sam Kim, 97 Points, Nov 2025

A bouquet that speaks of site first with a powdered clay and stone layer, then core fruit scents of plums and boysenberry, cherry flesh and dried herb, bracken then barrel spice. A focused wine on the palate, taut and youthful still, an abundance of tannins with textures of needles and fine nails. French oak and wood spice add complexity and power while the acidity picks up all the flavours and distributes them evenly through the palate. A wine with elegance and some muscle with a lengthy finish. Best drinking from 2027 through 2036.

Cameron Douglas, 95 Points, Oct 2025

Susie and Peter, Masters of Wine, 95 Points, Jan 2026

Estate-grown at Alexandra, the characterful 2022 vintage was hand-harvested and matured in French oak barriques. Bright ruby, it is a highly varietal red, mouthfilling, savoury and supple, with fresh acidity and strong, ripe fruit flavours, showing excellent vibrancy and complexity. Still youthful, it's well worth cellaring, but already delicious. Certified organic.

⭑⭑⭑⭑⭑, Michael Cooper, Nov 2025

Sam Neill wines

Thoughtful and evocative, the Two Paddocks 2024 shows exotic wild herb, red brick and shist derived aromatics. This drives the entry into an enveloping rich, warm, succulent and elegant mouthfeel. The wine is tightly packed and complete, showing tactile finesse and persistence whilst also delivering generosity and enjoyment in its youth.

Stanley Tucci in Italy video link

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Vintage: 2021
Grape: 100% Aglianico
Region: Campania
Appellation: Sannio DOC
Alc/Vol: 12.5%
Production: 800 cases
Harvest: Harvested by hand at the end of October
Winemaking: 2-week fermentation in stainless steel
Aging: 9 months in stainless steel and neutral French oak barrels
Fining: Light fining
Filtration: None
Farming: Practicing organic

Winemaker

The Mustilli family settled in the town of Sant’Agata dei Goti at the start of the 14th century, and have been producing wine for five centuries. The Mustilli winery is the only winery in this sub-region of the Sannio DOC. All 20 of their hectares are planted with the indigenous grape varieties Aglianico, Piedirosso, Falanghina and Greco di Tufo. Mustilli was the first winery to bottle a single varital Falanghina in 1979, single handedly saving the grape from the brink of extinction. Today, the estate is run by two of the daughters: Anna Chiara, who manages the vineyards and winemaking, and Paola, who manages the commercial side of the business.

Vineyard

Mustilli farms all of their vineyards organically. The soils across their nearly 20 hectares are a mix of calcaerous, volcanic and clay. The vineyards sit at a southwestern exposure at around 1,000 feet of elevation. The Aglianico plot was planted in 1984.

Winemaking

The Falanghina grapes are hand harvested in mid-October. The fermentation occurs in stainless steel tanks over 2-3 weeks. Aging is done in half stainless steel and half French oak barrels for 9 months. A light fining is done before bottling, and the wine is bottled unfiltered. The wine is aged in the bottle for another 6 months before release.

Preda is nestled between Cannubi and Vignane at the end of the Bussia Valley. Myers’ parcel faces east at the top of the hill, where the thin Sant'Agata soils are laced with a high portion of active lime. It’s this combination of exposure and rocky soils that, in part, allows him to craft such an aromatic, mineral-edged expression of Barolo. The other half of the calculation lies in Myers’ innovative winemaking, for Nebbiolo at least.

The winemaking notes read more like Burgundy than Barolo (which, in turn, tells you much of what you need to know about the wine). Myers worked with 55% whole bunches, and the wine spent 18 days on skins. It was bottled unfined and unfiltered after 18 months on fine lees in a thick-staved Garbellotto botti, with no racking and late malolactic fermentation. The wine opens with loads of red fruits, gentle bunchy goodness, some sweetness and all kinds of flowers. A wine built on perfume!  It changes quite a bit with air, building depth and dialling up the dark cherry and spice. In short, don’t be in a rush and give it plenty of air. It really made us think of top, old-vine Chambolle—as though Roumier made Barolo! Regardless of who made it, this is one of the most perfumed, silken and downright charming Barolos you’re likely to lay your hands on.

Clos de Tart is one of the greatest terroirs of the Côte d’Or and since Sylvain Pitiot took over as manager in the late ‘90s, this site has produced one of Burgundy’s most consistently outstanding Grand Cru wines. The average vine age in the clos is now over 60 years, with some parcels over 100 years old. The vines run north-south along the slope, a rare orientation only found in approximately 1% of Burgundy’s vineyards. This is designed to prevent erosion but also changes the impact of sunlight and the shading on the vines. 

Organic growing methods are the rule here (now certified) and renowned soil scientist Claude Bourguignon has consulted for some time. Although the clos has a regular, east-southeast aspect, the clay/limestone geology is very complex with six different expressions of limestone found across the vineyard–the most prominent being calcaires à entroques, white marl and hard Prémeaux limestone.

Picking started on the 20th of September this year—almost a full month later than in 2020—and lasted five days. Yields were a very low 20 hl/ha, reflecting the poor flowering and the season. Extraction was very gentle: one early foot treading of the cap and then only pumpovers. The wine spent three weeks on skins and aged for 22 months before bottling. Noli has reduced the level of new oak down to 65% (from 100% not so long ago). Only the best batches made it to the final blend, which ended up being roughly 55% whole bunches. As always, the wine was hand-bottled by gravity without fining or filtration.

Despite the challenging year, this is a truly great Clos de Tart and, from memory, is showing better as a young wine than any examples I have tried. It’s as classy an expression of this wine that I have come across, and I can’t wait to see what it does with further aging.

“Unwinding in the glass to reveal notions of sweet red berries and plums mingled with orange zest, rose petals and sweet spices, the 2021 Clos de Tart Grand Cru is full-bodied, ample and fleshy, with a textural attack that segues into a layered, enveloping mid-palate, framed by sweet, powdery tannins and ripe acids. This combines all the inherent charm of the vintage with rare depth and seriousness.”

94-96 points, William Kelley, The Wine Advocate

“It has a fragrant and open bouquet with brambly red fruit, crushed stone and wilted rose flowers. The palate is lighter than the 2021 with filigree tannins, perhaps airy in style, lightly spiced, quite linear with a saline finish that lingers in the mouth. This grows in the glass over 20-30 minutes, expanding and gaining in terms of nuance. Maybe not in the same class as the previous vintage though frankly, it's not far off.”

95-97 points, Neal Martin, Vinous

“‘Classic Pinot Noir’ according to winemaker Alessandro Noli. He has spared no expense to produce a superb wine, declassifying to premier cru swaths of the Clos that didn't meet his expectations. The result has a lovely ripe, expressive mulberry and pomegranate fruit with accents of earth and sweet oak spice and a silky precision to the texture that is firm if less powerful than in recent years. The overall result is a beautiful expression of the Morey terroir.”

96 points, Charles Curtis MW, Decanter

Shiraz has made a couple of cameos in Bannockburn’s 1314 range over the years, but from the 2024, its place is now locked on. As with the Chardonnay and Pinot Noir, vine age plays a significant role in the quality here, especially considering the price. The fruit hails from the both Bannockburn’s historic, 1974-planted Range vineyard as well as 1990 and 1996 vines on the Winery Block. Picked for brightness, the fruit was destemmed and fermented on skins for seven days before being pressed off to mostly old hogsheads (10% new) for nine months’ maturation. Bearing all the hallmarks of a great Shiraz vintage, it is vibrant and inky with ripe plums, dark cherries, and meaty notes trailed by hints of blood, violet and spice jostling out the glass. The palate is svelte and juicy with dark fruit and pepper spice framed by fine, dusky tannins. A touch of earthy minerality adds complexity to a wine that already overdelivers.

This Barossa Valley Shiraz captures over a century of vine heritage in every bottle. The 2018 Rockford Basket Press Shiraz is crafted from dry-grown vines aged 60 to 140 years, sourced from independent growers across the Barossa’s diverse soils, altitudes, and microclimates. Made in the traditional Barossa style, this small-batch red wine reflects the region’s deep history and post-colonial winemaking aesthetic, earning a 96-point critic score and an outstanding reputation among collectors.

Since its founding in the 1980s by Robert O’Callaghan, Rockford has embraced a heritage-first approach — from hand-picking fruit at optimum ripeness to fermenting in open vats, crushing with a 19th-century wooden Bagshaw crusher, and pressing in traditional baskets. Maturation takes place over two years in seasoned French and American oak hogsheads and large vats, creating a wine of rare depth and integrity.

Suited for long-term cellaring until 2043 or enjoyed now for its layered complexity, this Shiraz offers a true taste of the Barossa’s past and present. Crafted in South Australia and shipped from Sydney with fast Metro delivery and Australia-wide shipping.

Tasting Notes

– Dark & Spiced
Blackberry, plum, and dark cherry with warm spice and hints of cocoa.
– Rich & Textural
Full-bodied with ripe black fruits, earthy undertones, and subtle oak integration.
FINISH
– Long & Harmonious
Lingering fruit sweetness balanced by savoury tannins and fine acidity.

Bright crimson in appearance, with a bouquet of violets, ripe black cherry fruits, a little rose petal lift, and a faint hint of smoky char. A fleshy, flavoursome cherry fruit palate with a pinch of aniseed spice that tames the fruit and adds complexity. Silky elegance and fine tannin structure, enhanced by some bunch inclusion, create a medium-bodied yet powerful Pinot Noir.

2 Merit Wine - The Real Review Wine Classification of Australia

Gold Medal, 2024 Melbourne Royal Wine Awards 

Silver Medal, National Wine Show of Australia, 2025 

Silver Medal, 2024 Royal Queensland Wine Awards 

Silver Medal, 2024 Yarra Valley Wine Show 

97 Points – Halliday Wine Companion 2026

96 Points – Huon Hooke, The Real Review 

96 Points – Ray Jordan, Winepilot 

94 Points – Erin Larkin, Robert Parker Wine Advocate, 2024

93 Points – Ryan Montgomery, JamesSuckling.com 

The 2022 Pinot Noir leads with coffee grounds, black cherry, satsuma plum skin, Szechuan peppercorn, pink peppercorns, a hint of raspberry leaf tea and graphite. The wine smells savory while delivering all of these things. In the mouth, it is fine-boned but persistent and behaves in a gentle, splayed sort of manner through the finish. It's a very pretty wine, one that is quiet now, but I feel it will age slowly and elegantly in the cellar. This is a wine to drink now and to perhaps misunderstand in doing so. Or it's a wine to be patient with and reap the benefits after five or so years and beyond. I love the wine here, today, but I'd be cautious to recommend drinking your bottles too early—consider from 2027. 13% alcohol, sealed under Diam.

94+ points Erin Larkin robertparker.com Drink 2023 – 2037

Picked in early September, the 2022 Condrieu les Chaillees de l'Enfer is one of the standouts this year, as is so often the case, unfurling in the glass with aromas of almond blossoms, pear, white peach, chamomile and fresh flowers, giving the sensation of a cold vintage’s aroma profile despite the dry, hot conditions of the year. Full-bodied, dense and rich, it's perfectly balanced with a satiny attack, a broad, fleshy core of fruit and a long, demonstrative and quite elegant finish. It's a terrific effort that transcends the vintage. 95/100

ROBERT PARKER

Fascinating nose of dried pears and summer meadows. Rich and full-bodied with a lot of finesse and a silky texture. The finish is long, and simultaneously supple and crystalline. From more than 60-year-old vines in the middle terraces of the hillside. Vinifed in large oak. Drink or hold. 94/100

JAMES SUCKLING

The grapes were harvested according to flavour and skin ripeness to express the purity of fruit flavours from our vineyard. The majority of the wine was fermented in stainless steel tanks. 25% was fermented in aged oak barriques and another on skins for aromatic spice and texture. The combination gives a classic Urlar style – full bodied style with spiced honey floral notes and touches of guava, passion fruit and elderflower in a long dry finish.

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Cantine Mustilli’s Sannio Greco DOC is an intense straw-colored wine with golden highlights. The nose shows a bouquet typical of Greco grapes, with notes of white peach, dried apricot, anise and almond. The palate is revealed with an initial softness, brought alive by sparkling acidity, giving this wine a clean, refreshing sip.

Pooley Wines is a family-owned vineyard that was established in 1985 by Denis and Margaret Pooley, who planted vines on the banks of the Coal River in southern Tasmania. Initially, the vineyard was meant to be a retirement plan for the couple, but it soon turned into a passion project that flourished into a renowned premium cool-climate site. With the help of their son and grandchildren, three generations of the Pooley family have continued to bring meticulous care to their Cooinda Vale vineyard. In 2003, John Pooley and his wife Libby expanded their estate and established a second vineyard, Butcher’s Hill, with its first vintage produced in 2007. The passing of Margaret Pooley in 2010 marked a turning point for the family business, with Margaret’s granddaughter, Anna Pooley, returning to the family business in 2013. From this point onward, Pooley Wines has been made entirely by family hands. Today, more than 35 years after its establishment, Pooley Wines is recognised as one of Australia’s most renowned cool-climate producers. The Halliday Wine Companion awarded Pooley Wines the 2023 Winery of the Year, a testament to the family’s philosophy of making wines that reflect their unique environment while pushing the quality of the grapes and the wines even further. The Coal River Valley produces some of Australia’s finest wines, and Pooley Wines is at the forefront of this prestigious industry.

The Cooinda Vale vineyard is ideally positioned facing northeast overlooking the Coal River in southern Tasmania. On the 43.5 Latitude line, the vineyard is planted on northeast facing slopes at 130m above sea level. This is a unique microclimatic location, being well protected from prevailing winds but still highly influenced by maritime conditions. The long growing season, which can extend into May, with high sunshine hours, predominately winter rainfall and the occasional frost and snow, combine to provide an excellent condition for cool climate grape varieties, such as Pinot Noir, Pinot Gris, Riesling and Chardonnay.

The lead-up to 2022 vintage included one of the wettest winters on record, a cool drying spring into summer with high humidity. All these factors led to healthy canopies and bunch numbers. The cool conditions, especially around the time of flowering resulted in some poor fruitset in earlier flowering varieties. This delivered a combination of small and large size berries to form reducing the overall yields and intake in those varieties. The vintage started a couple of days later than usual, but with the high humidity/lowered diurnal range, our late ripening varieties were picked slightly earlier than usual. Overall, a quality vintage. The fruit for the Pooley Margaret Pooley Tribute Riesling 2022 was hand-picked, then cooled overnight to 5 degrees. Whole bunch pressed the following day. Inoculated fermentation with TXL yeast in stainless steel. Matured for 5 months on fine lees in old French oak puncheons.

Pooley Margaret Pooley Tribute Riesling 2020 has a resplendent aroma of orange blossom, mandarin and honeysuckle. Superb tension and balance with notes of lime, cumquat, orange peel and beeswax follow on the palate. Persistent acidity through to the end. 

Aromas of white fleshed peach and nectarine meld with poached pear, white florals and gentle oak by the way of brioche and roast hazelnuts.

The palate is juicy and morish, the quenching lemon acidity sitting effortlessly alongside the fleshy generosity of stone fruit flavours. There’s lots of white peach together with a hint of sweet pastry with dustings of sugar. Chai spices and bacon bits, slate and integrated oak frame a Chardonnay of varietal definition and regional expression.

This is a very pretty wine made 100% from Chardonnay from hillside and plateau vines. It is a lively wine with citrus aromas and iodized notes. The wine has a very nice minerality due to its clay-limestone soil. The wine has benefited from aging on lees to provide structure, roundness and complexity.

Fresh and vibrant, this Picpoul de Pinet opens with aromas of pear skin, Granny Smith apple, lime and delicate floral notes. The palate is crisp and refreshing, showing bright citrus flavours with hints of lemon and sea spray, finishing clean and lively. Made from the ancient Piquepoul grape in the Languedoc region of southern France, it’s a classic match for oysters and fresh seafood.

The Eleven Chardonnay is by any measure a stand-out wine. Poise, tension, purity and complexity are the hallmark qualities of this wine and thoughtful winemaking is employed to produce a wine of exemplary character, complexity and balance.

“Pale straw with green hues. A core citrus fruit melds with a fusion of ginger, oatmeal, white floral, mandarin blossom, oak spice and oyster shell.  On the palate, tight lemony acidity and quenching white nectarine fruit are balanced with creamy and textural flavours of nougat and crème brûlée. Wet river stone, and a dash of savoury chicken stock make for an alluring classic Chardonnay.”

Simon Black, Chief Winemaker.

The 2022 Chardonnay embarked on a 12-month transformation in French oak, driven by wild vineyard yeast for ethanol fermentation and wild bacteria for malolactic conversion. This time in barrel has resulted in a structural wine, with a fine balance of acidity and oak. The aromatics are a complex bouquet of toasted seeds, citrus leaves, biscotti, warm ginger, jasmine, and a hint of vanillin. The palate reveals vibrant acidity and citrus notes when consumed lightly chilled, transitioning to richness and plushness as the wine evolves and comes up to temperature in the glass.