95 points,

James Halliday, September 2009

Bright red with hints of purple; totally delicious wine at the heart of Craiglee style, light- to medium-bodied, but with great length, freshness and finesse; red fruits, spice and pepper intermingle; no way you would guess the alcohol, because the wine is so fresh and vibrant.

90 -92 points,

Rhone Report, The, May 2010

Very spicy and perfumed, the 2006 Craiglee Shiraz is from all estate fruit and exhibits bright berry fruit, beef blood, subtle meat, toasted bread and loads of baking spice notes. These lead to a medium+ bodied wine that oozes sweet fruit and possesses a fresh, balanced character. Delicious now, this should drink wonderfully over the next 10 to 12 years. - Jeb Dunnuck

92 points,

Robert Parker's Wine Advocate, December 2009

The 2006 Shiraz is dark ruby-colored with aromas of dill, sage, cinnamon, white peppercorn, and blueberry. Medium to full-bodied, it displays an elegant personality, succulent flavors, some underlying structure, and a lengthy, pure finish. Give it 2-3 years of additional cellaring and drink it from 2012 to 2021. Craiglee is a boutique producer with a total production of 1400 cases. --Jay Miller

92 points,

Stephen Tanzer's IWC, September 2009

Deep ruby. Youthfully assertive aromas of black raspberry, cherry, black pepper and smoky Indian spices, along with a subtle olive undertone. Smooth, fleshy and sweet, with vibrant dark berry flavors, velvety tannins and mounting spiciness. Finishes with outstanding clarity and grip, the spicy notes repeating. This is far removed from the stereotype of Australian shiraz, and its track record for cellarworthiness is solid. --Josh Raynolds

93 points,

Wine Front, July 2009

We're late to come to this - the 2007 may even have been released? - but now that I don't live in Melbourne it can be difficult to get ahold of a Craiglee. I've had this release open for the past couple of days and I'm still not 100% sure what to make of it. In some ways it's a warm, rich (for a southern Victorian red, anyway) wine with flavours of cherry liqueur and licorice and blackberry nip. In other ways though it's spicy and cool, with a meaty, almost smoky savouriness that almost comes across as bitter. There are raspberry notes too and probably some reductive elements - it sure is complex. Its pepperiness is black and its tannins are firm, almost forceful. I didn't really enjoy drinking this wine but I suspect that it'll be excellent given a few more years to develop - it's a bet each way but there's so much going on here that you'd have to think it will come to something. There's almost a mineral aspect to the tannin; I'm stepping in its favour. --Campbell Mattinson

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