What’s News

05 May

April: In The Media

By: Justine Teal Categories: Pairings, Reviews and Awards, Newsletters, Wines

A month in the media – See what these journalists thought about our wines in April.

94 pts – Andrew Graham (Oz Wine Review): Every year the question is more about which Harewood sub-regional release is best, and this year it’s a close thing between this Denmark release and the Porongurup below. I think I prefer the Porongurup marginally, but not much in it. This is an excellent, expressive, yet tight Riesling. There is this juiciness, a real juicy citrus intensity, but it’s more grapefruit than, say, the Limefinger below. A little celery and white flowers too. Celery and white flower aromatics, but also flavour and ripe, rather than hard acidity. Just so much punchiness, and yet you step back and admire it as a crisp, lithe white wine.
94 pts – Andrew Graham (Oz Wine Review): By contrast, this is a fresher, less dense, more frisky expression with an extra zip of juicy grapefruit. This is a quality wine – the sense of lightness, but this bangs on with this crunchy green grapefruit fruit and perfect acidity. The Denmark release has more mid-palate punch, but this feels like the complete package. Best drinking: I prefer this style now.
93 pts – Andrew Graham (Oz Wine Review): We’re now down in the Tunney Vineyard in Frankland River for this Harewood release. James Kellie (Harewood winemaker) must do a few km every year as the Great Southern is a huge region too! Grapefruit and lemongrass with a little cucumber is what this Riesling smells like. It’s not unripe, though – there’s a bit of melon in that crunch. It’s quite an expressive thing. Makes it quite moreish. It’s a lovely wine, even if it doesn’t quite have the x-factor of the Denmark/Porongurup releases.
Jane Thomson (Taste Magazine): This mysterious red blend of undisclosed varieties, organically grown somewhere in South Australia, has been made simply and deliciously – with natural yeast and nothing else. Chill it down and drink all summer long.
Jane Thomson (Taste Magazine): Add some funk to your festive table with this spunky, unfiltered, unfined pinot noir from the southern tip of WA. It hits all the sour cherry and cranberry high notes, while the base line beats with savoury herbs and a lick of spice.
91 pts – Michael Frost (National Liquor News): Earthy fennel on the nose. Elegant and balanced fruit with a savoury palate. Very nice.

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