96 POINTS
Tony Love - Winepilot
No introduction needed to the reputation of Ashton Hills when it comes to Pinot Noir pedigree, based on their set of three mainstays, a Reserve and Estate iterations from the home block estate high in the Adelaide Hills in Ashton on the northern edges of the Piccadilly Valley, as well as wider-vineyard sourcing for a Piccadilly Valley variation. Occasional single vineyard makes also add to the portfolio. This Estate is emblematic of South Australia’s finest Pinot producer, multi-clonal vinified separately before a final blend, 25% whole bunch pressed and fermented, matured for nine months in 14% new barriques. The nose is immediately captivated, earthy bush florals and leaf, middle eastern spice fragrance, bay leaf before flowing easily into a neatly structured palate, fluid, gently built, darker, faintly sour cherry, with a fruit-sweet rise in the finish, the slightest of amaro bitters threaded into its tannin lilt at the exit. The identity of this iconic vineyard for all to see now, with potential to develop more earthy notes in the next decade. (The Reserve ($115) is a barrel selection with a bit more oak on show at release.)
95 POINTS
Mike Bennie - Halliday Wine Companion
A striking release for its depth, finesse, savoury elements, spice and woody, autumnal characters. All bundled up so well, too. Dark cherry, dried leaves, bay leaf, game meat, pepper and clove, aniseed and fennel. Yes thanks. It sits at medium to fuller weight on the palate but delivers massively satisfying freshness after the generous slosh of the wine. So, too, a web of silty tannins makes for shape and length. Seriously good.
95 POINTS
Mike Bennie - Halliday Wine Companion
A blend of five different clones, wild fermented separately, then blended for our pleasure after nine months in mostly older French oak barrels. This has some meatiness and flesh but also a cool undercurrent of briny and slate-like mineral qualities, quite distinct in the wine. Dark cherry and wild raspberry also flow through, so too some caraway seed spice and savouriness, a touch of hazelnut and clove. Rosehip tea makes a mark, too, and, indeed, tea-like tannins stretch long and fine through the wine. It makes its mark with some understatement and refreshment factor. Elegance, yet quiet power.
94 POINTS
Tom Kline - Winepilot
A blend of fruit from three growers and two own-managed vineyards in Piccadilly Valley. 15% whole bunch, each parcel basket pressed to seasoned French oak barriques and puncheons with full solids. Lots of pretty raspberry compote hover above emergent sous-bois, adding savoury dimension and complexity. Red cherry and cranberry tones fill out the fruit profile, and a good lick of ground nutmeg adds spice. The palate is buoyant and lifted with a lovely melding of earth, red fruits and spice: raspberry, liquorice root, red cherry, turned earth, autumn leaves and snapped twigs. Velveteen and long, with tight, fine-grained tannins providing frame alongside a surge of vibrant acidity drawing it all to extended length. A lovely, pretty and pure expression of fine, firm, balanced Adelaide Hills Pinot Noir that will no doubt reveal wonderful complexity with age. A stellar release.
94 POINTS
Ray Jordan - Winepilot
One of the best producers of Pinot in the region, and this is another excellent example. The individual clones and vineyards were kept separate in small open fermenters. Some whole bunch fruit was used and added to the natural ferments to lift aromatics and add that subtle structural complexity and palate feel. After basket pressing, it went into seasoned French oak barriques and puncheons with full solids and then matured for nine months. So it gets a fair amount of winemaking detail, and the result is an exceptionally classy wine. Aromas of cherry and spice with a little plummy undertow. Medium- to light-bodied palate, displaying tremendous intensity and a lovely textural mouthfeel. Just a faint hint of truffly complexity adds to the picture.
93 POINTS
Tony Love - Winepilot
Ashton Hills has established an enviable reputation in the world of Pinot Noir, South Australia’s most revered producer in that field, sourcing from its home territory of the high altitude Piccadilly Valley in the Adelaide Hills. This first step into their portfolio takes in fruit from several vineyards, while its Estate and Reserve iterations are solely from its own blocks. 2025 was a warmer ripening season so the aromas and flavours are well expressed, earthly and minerally, cherry crush, tonic bitters, spicy peppery and mouthwatering. Winemaker Liam Van Pelt suggests the PV Pinot is not one to ponder too deeply – it’s the Ashton Hills wine for pure pleasure. Agreed.
93 POINTS
Campbell Mattinson - The Wine Front
This does more than scratch the itch. But for all of its structure and balance – and undergrowth-driven complexity – this really does have Drink Me written all over it. It’s cherried and earthen, spicy and sweet-sour, with both sinewy tannin and a well-judged plushness to its texture. Toasty oak comes through as whispers at most, and everything just feels in excellent good order. It’s well sustained too. Yes please. This is very good.
93 POINTS
Campbell Mattinson - The Wine Front
The Estate vineyard was planted in 1982. This is a structural Pinot Noir with ample flesh. In fact volume of flavour-wise this is at the bigger end of the Pinot Noir spectrum. Black cherry, musk, plum, cream, peppercorn, lavender and twiggy spice. Lots going on but it’s cohesive. Lots of tannin too; walnut tannin. It’s good, and it will mature well.
