96 Points

Aaron Brasher - The Real Review

Fine, fragrant and pithy aromas of grapefruit, struck match, melon skin, jasmine, just-ripe white peach, wet slate and green mango. Textured, focussed and layered, with concentration, purity and precision. Stone fruit, citrus, nutty oak, nougat and slatey, mineral acidity are all driving the palate. There’s texture, length and absolute class here.

96 Points

Campbell Mattinson

The line off acidity here is keen but it’s grapefruit-driven rather than pure citrus, which is a good thing, and it has the scaffolding of both fruit and flint to make it work, as does the general infusion of creamy, cedarwood oak. This release of Heytesbury looks as though it’s been set for the long-term rather than for short-term enjoyment; it’s the kind of wine that folks will be marvelling over in twenty plus years. It’s powerful, it’s long, it’s nuanced and complex. Stash it. It will turn out magnificent.

98 Points

Tyson Stelzer

A sensational Heytesbury that captures all the finely-etched detail of the great, cool 2023 harvest and unites it with the wonderfully textured mouth feel of wild fermentation on full solids. It carries an incredible, effortless poise, capturing the full concentration and presence of the gin gin clone and at the same time finesse, energy and grand endurance. A true Grand Cru Chardonnay and one of the great Heytesburys.

100 Best Australian Wines 2025

Matthew Jukes

Made from all Gingin clone, all wild fermented and made from the ‘best-of-the-best’, this is a wickedly brilliant wine and the epitome of precision-built luxury.

97 Points

Cassandra Charlick - Decanter

Complex on the nose, it engages and demands full attention. There’s the classic Heytesbury wild edges, wrapped around a firm classy core. Flint, citrus blossom, toasty perfumed oak, gentle spice, dried ginger, preserved lemon, dried thyme, pink grapefruit, curry leaf and oat biscuit. A little kefir lime in there for good measure. The palate is revelatory in its mouth-filling perfume, salty haze and pillowy core of fruit concentration. A filigree of layers, fine phenolics and detailed texture, sea spray acidity and a cushioning of oak to carry the fruit’s narrative. Delicious as it is, but will offer plenty for those that wait. Made from 100% Gingin clone, with 52% new French oak for nine months, followed by seven months in tank.