90 points. There is only a handful of nebbiolos grown and made in the Barossa Valley, and none better than this, for the variety theoretically demands a cooler climate.it has typical pale colour, and the mouth-puckering bite of nebbiolo hits hard, but there is also an attractive spicy, dark cherry fruit, and the tannins have been partially tamed by 16 months in old oak. A very creditable example that demands 5 years to show its best, and will flourish thereafter. 13% alc.
James Halliday, Tasting Notes, Wine Companion Magazine, June/July 2012, Page 121