“This wine has a lot to offer. A lot of flavour and character. With each sip, different molecules hit your senses. Acidity supports the drive of it all. The oak is not oaky, which is excellent; it’s toffee apple, toasted cashews, orange-almond cake, salty-crisp chicken skin, lightly grilled bitter peach, a hint of mint. The texture is bitey with a tightly bound grain. It’s chewy in a way but also firm, al dente. This wine cleverly combines flavours and textures that come out (or in) as a mouthwatering-umami sensation, and well, they are very moreish.” 95 Points - Kasia Sobiesiak, The Wine Front (July 2025)

“The Mornington Peninsula is one of the best places in Australia for cool-climate Chardonnay, and the Hickson would have to be one of the best sites there as it always delivers. It opens with a wallop of citrus and wax, slowly revealing some peach, straw, apricot and even fresh peanuts. In the mouth, it is almost full bodied, with silkiness, saltiness, lovely acid and ultra-bright fruit, and a mineral backbone underpinning everything. It’s one of those wines that is great by itself but enhances and is enhanced by food, particularly a nice roast chook or some gooey cheese. Drink it now or keep it for eight years, but either way, you’re in for a treat.” 95 Points - Brendan Black, Wine Pilot (June, 2025).