2012年：Hand-picked, open-fermented, 60% whole bunches, 20-35 days on skins, pressed to French hogsheads (one-third new), after 12 months racked to older barriques for a further 7 months. A full-bodied shiraz in the unique style of Bannockburn, it could conceivably take until '20 for all the moving parts to come to rest. The problem is the uncertainty of what will emerge, and when that happens - fruit or tannins?

2010年份: 這款葡萄酒使用100%完整的葡萄串進行發酵，沿用法國大桶進行歷時2年的熟成。酒體保持了良好的著色；值得高興的是葡萄酒呈現的清爽感，質地絲滑，複雜度高，用香料調製過的紅色和黑色果實香氣宛如瑞典式自助餐冷菜宴會，橡木桶氣息、單寧與果香融合得絲絲入扣。使用了高級的軟木塞。產量12000支。

97分

——詹姆斯·哈利德