Australia & NZ
These far-flung wine regions may be referred to ‘new’ when compared against the historic European wine regions, but they have a long winemaking history. Spared from Phylloxera, Australia in particular has world's highest concentration of venerable vines and legendary producers such as Penfolds, Henschke and Tyrell’s have been around for over 150 years. Though for many years piggybacking on Europe’s successes, branding their own wines as ‘Chablis’, ‘Hermitage’ etc., Australia now have created a real identity of their own, making inimitable styles like Coonawarra Cabernet or Hunter Valley Semillon.
New Zealand doesn’t quite have as an extensive history but has established itself in an astonishingly short amount of time as a reliable source of whistle clean, distinctive examples of varietals like Pinot Noir and Sauvignon Blanc.
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Australia & NZ
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South Australia | 1 | 100 (DC) | HK$7,325.00 | |||||
Decanter (100)A meaty, savoury, spiced nose, something so welcoming about it, warm and friendly with a touch of perfume, dark chocolate, cinnamon and pink peppercorn to the blackcurrant, damsons and plums. Rich, ample and generous, yet delivered with such supple and velvety-soft tannins. This has an elegance to it, a cool sophistication in terms of the profile - neat and tidy, quite linear right now, brimming with energy, not yet fully expansive or loose, but quietly controlled and calm. It's confident though with invigorating acidity and I love the focus, detail and the purity of fruit. Sweet red fruits - strawberries, raspberries and red cherries with a slight balsamic, pomegranate edge that is so delicious. Juicy, crunchy, succulent and ripe but with an effortless edge to it. Supremely drinkable and likeable - what a gorgeous wine! A quality vintage and excellent winemaking skill on show. Ageing 18 months in French oak. |
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South Australia | 19 | 100 (DC) | HK$9,175.00 | |||||
Decanter (100)A meaty, savoury, spiced nose, something so welcoming about it, warm and friendly with a touch of perfume, dark chocolate, cinnamon and pink peppercorn to the blackcurrant, damsons and plums. Rich, ample and generous, yet delivered with such supple and velvety-soft tannins. This has an elegance to it, a cool sophistication in terms of the profile - neat and tidy, quite linear right now, brimming with energy, not yet fully expansive or loose, but quietly controlled and calm. It's confident though with invigorating acidity and I love the focus, detail and the purity of fruit. Sweet red fruits - strawberries, raspberries and red cherries with a slight balsamic, pomegranate edge that is so delicious. Juicy, crunchy, succulent and ripe but with an effortless edge to it. Supremely drinkable and likeable - what a gorgeous wine! A quality vintage and excellent winemaking skill on show. Ageing 18 months in French oak. |
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South Australia | 100 | 98 (JA) | HK$10,080.00 | |||||
Jane Anson Inside Bordeaux (98)Powerful, with smoked earth, juicy damson fruit, bitter black chocolate, pomegranate, luscious and enticing, with fragrant spice of anis and fennel. This was a warm vintage with low yield of around 15hl/h, but the tannins were clearly extremely well handled, giving a gentle insistence to this wine that refuses to go away, and yet never overpowers. Aged entirely French oak (as it had been from the 2017 vintage) with vines that at this point were more than 50 years old. Tom Barry winemaker, bottled unfiltered and unfined. |
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South Australia | 4 | 97 (JA) | HK$9,175.00 | |||||
Jane Anson Inside Bordeaux (97)Always a pleasure to get to know a new vintage of The Armagh, and this one kicks off with fragrant aromatics that really put emphasis on the violet and iris character of Shiraz, followed up by cassis fruit, liqourice and rosemary, and a kick of black pepper. 3.3ha of vines, winemaker Peter Barry, working with his brother Sam. Sandy-gravel soils. 75% new oak for ageing, mainly 300l with a few 500l barrels, bottled unfined and unfiltered. Decades ahead of it, but the supple tannins make it approachable now. |
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South Australia | 3 | 97 (WA) | HK$2,030.00 | |||||
Wine Advocate (97)Tasted at the Armagh Hut with Sam and Tom Barry, the 2017 The Florita Rieslingis tight, taut and saline—it is mineral and tense, almost shale-y in its acid profile. It is powerful and driven and blisteringly good. Really good. It is yet to unfurl and offers notes of preserved lemon and lavender—is there turmeric and lanolin in there too? Boom. This is really good. Drink it now or in decades to come—it’s a sleeper. 2017 was a cooler, wetter year and higher yielding. |
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South Australia | 1 | 97+ (WA) | HK$2,025.00 | |||||
Wine Advocate (97+)The Barry brothers sent me a second bottle of the 2022 The Florita Riesling, which I am tasting here today, because they felt that it wasn't showing as well as it could the first time when I tasted it in October (it had only been bottled four weeks prior). In truth, I think it was showing just as well then as it is now, and it is a superstar. 2022 seemed to harness the fruit from the vineyard and boost it: more power, more concentration, more acid, more vivid ... just such exceptional wines. I've said this before, but 2022 could easily be the best vintage in the last 20 years, and for those who know, that takes us back to the great, the age-worthy, the revered 2002 vintage. This is a collector's year. Do not waste the opportunity, because the vintage, coupled with the screw-cap closure, will allow the wine to age for a long time. |
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South Australia | 1 | 95 (VN) | HK$1,785.00 | |||||
Vinous (95)The 2024 Riesling The Florita is taut and punchy with its embryonic aromas of lime leaf, preserved lemon and lemon thyme. This has impressive density of flavor, with a compact core of intense citrus flavors elevated by lacy grip over a long, sinewy finish. Beautifully composed for the long haul. |
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South Australia | 1 | 97 (HWC) | HK$2,270.00 | |||||
Halliday Wine Companion (97)Made from centenarian vines in Light Pass, matured for 15 months in used French oak. This is a glorious manifestation of the '17 vintage, its cool conditions retaining freshness of fruit at a very modest alcohol level. A sheer pleasure to drink. |
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South Australia | 30 | - | HK$1,870.00 | |||||
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South Australia | 1 | 98 (HWC) | HK$3,275.00 | |||||
Halliday Wine Companion (98)Eligo is made from the best parcels of the vintage, fermented with submerged caps in small open fermenters, matured for 20 months in French hogsheads (50% new). The tannins and oak are built into the wine like an inlaid checkerboard table created by a master craftsman with decades of experience. Like John Duval. |
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South Australia | 1 | 97 (HWC) | HK$5,390.00 | |||||
Halliday Wine Companion (97)John Duval is a master blender. This is all about the best of the vintage, fruit from various sites across the and Eden Barossa Valleys, to morph into the mighty Eligo. A powerhouse of flavour yet never loses focus. Dark plums infused with star anise, cinnamon, Dutch licorice and soy sauce. Full-bodied with velvety rich tannins. It gets the most oak - French hogsheads 54% new, aged 18 months, and needs time to settle in. It will. |
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South Australia | 1 | 99 (HWC) | HK$2,450.00 | |||||
Halliday Wine Companion (99)From old vines in five districts, fermented with submerged cap, matured in French hogsheads (32% new) for 15 months. Complex and rich from the first whiff through to the aftertaste, not wasting a single berry in this great vintage. So much power, such elegance. |
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South Australia | 30 | 96 (DC) | HK$1,270.00 | |||||
Decanter (96)Velvety opulence speaks from the moment this hits your tongue until the last drop disappears. It’s a luxurious take on the grandeur of fit, medium-bodied Shiraz, putting plush red berry characteristics on a pedestal, encasing them gently in oak and fine-gain tannin, then allowing them to saunter gracefully down the long catwalk before sashaying out the exit curtain. Bravo! Further ageing will only enhance its beauty. |
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South Australia | 30 | - | HK$1,150.00 | |||||
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South Australia | 1 | 98 (HWC) | HK$9,000.00 | |||||
Halliday Wine Companion (98)A full-bodied wine of ultimate coherence and quality, the bouquet setting the signal for the palate to follow. Attention to detail is obvious, especially the handling of tannins and oak. The integration of these components with the blackcurrant fruit is faultless. |
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South Australia | 1 | 98 (VJ) | HK$5,820.00 | |||||
The Vintage Journal (98)Deep crimson. Complex blackcurrant, blackberry, praline, roasted chestnut mocha, marzipan notes. Richly flavoured, round and smooth with beautiful pure blackcurrant, blackberry mocha espresso flavours, fine loose-knit grainy tannins and underlying roasted chestnut, toffee notes. Finishes chocolaty and long with a long life ahead. |
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South Australia | 1 | 95+ (WA) | HK$2,150.00 | |||||
Wine Advocate (95+)Deep garnet-purple colored, the 2013 Alte Reben Shiraz is opening out into a bold, pure, pepper and licorice-laced nose over a core of black cherries and crushed blueberries with a touch of dried herbs. Full, rich and yet with plenty of freshness, this is a wine with great concentration, nice ripe tannins and a tantalizing finish. Yum! |
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South Australia | 1 | - | HK$13,835.00 | |||||
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South Australia | 1 | 92 (VN) | HK$15,395.00 | |||||
Vinous (92)Saturated deep ruby to the rim. Flamboyantly ripe aromas of blackberry liqueur, chocolate and eucalyptus. Rich, pliant and thick, with brooding flavors of blackberry, blueberry, chocolate and mocha. Offers superb palate presence. A very fat wine that finishes surprisingly bright, with huge but suave tannins and a note of raspberry. (Epicurean Wines, Seattle WA |
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South Australia | 2 | 92 (VN) | HK$12,715.00 | |||||
Vinous (92)Deep, bright ruby. Flamboyantly ripe aromas of singed blackberry, creme de cassis, peppered bacon, mocha, dried rose and oak spices, plus an exotic note of blood orange. Rich, velvety and dense, with sweet, powerful flavors of blackcurrant, fruitcake, fudge, vanilla and black olive, all lifted by a floral top note. Finishes long and sweet, with fully enveloped tannins.(Epicurean Wines,Seattle WA |
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