"81% cabernet sauvignon, 16% merlot, 2% cabernet franc, 1% petit
verdot, the varieties fermented and matured separately, crushed,
open-fermented with cultured yeast, 3 weeks on skins, matured in French
oak (50% new) for 14 months. At the start of a long journey, although I
wish the colour was a little deeper. This to one side, it is complex,
long and well balanced. Others will comment on the prices of these wines,
and whether they are sustainable in the long term."
95 points, James Halliday (note is for 2013 vintage)