Windy Peak Chardonnay 2006

"If you are doing fish or chicken on the barbie this elegant Chardonnay is a good partner."
Sharon Walters, Shropshire Star, 23 June 2007

"...from a warm vintage, grapes picked early for acidity. Upfront quaffable, melon and apple fruit was a simple delight."
Neil Sowerby, Manchester Evening News, 22 June 2007

This is a nice glass of wine with subtle aromatics and hints of zesty lemon. Barrel fermentation has rounded it into a smooth style without obtrusive oak flavours.
Kattie Rosser, Sunday Herald Magazine, 3 June 2007

"A member of the De Bortoli family still runs the Yarra Valley end of things with her husband who used to make wine for Lindemans - and the expertise shows. Much of the fruit is brought in from growers and it is obviously good stuff. This Chardonnay has peaches, pears, a touch of oak and subtlety without (at 13 per cent) drowning the drinker in alcohol."
Nick Nunn, Lancashire Evening Telegraph, 2 June 2007

"This is a great food wine. It's smooth in the mouth and has a lovely balance of fruit and oak. Take it out of the fridge 15 minutes before serving to allow it to open up and reveal more of its character."
Maria Davis, Bournemouth Daily Echo, 30 April 2007

Windy Peak Pinot Noir 2005

"It's time for a big announcement: Australia is on the brink of a Pinot Noir revolution. Mark our words. It's only a matter of time before the 'I only drink merlot' brigade discovers this heavenly grape and refuses to settle for anything less. And it will start with wines like Windy Peak - the wine that may just qualify as the best value Pinot Noir in Australia today. We certainly haven't found anything to compete with it, and we've tasted literally thousands of Aussie wines already this year. The pure, strawberry, plum and rose petal nose is delightful and the medium-bodied, silky palate is hypnotic. We're felling better already."
Matthew Jukes & Tyson Stelzer, Taste Food & Wine 2007

"This may be the best value pinot noir in Australia. I certainly haven't found anything to compete with it and I have already tasted thousands of Australian wines this year. The pure strawberry, plum and rose-petal nose is delightful and the medium bodied, silky palate is hypnotic. One trick to play with this wine is to taste it at different temperatures. Served cold, it is perfect with salmon and fish dishes, but at a more normal red wine temperature it can handle chicken, meat and cheese."
Matthew Jukes, Daily Mail, 10 June 2006, UK

Windy Peak Sangiovese 2004

"Is De Bortoli's chianti - from the same sangiovese grape grown in Tuscany - and has recognisable cherry aroma, ripe, rushing red-fruit flavours and a gripping aftertaste."
Ned Halley, Western Daily Press, UK, 28 January 2006

Windy Peak Riesling 2006

"The only Victoria Riesling in [this] tasting, made with fruit form the King and Yarra Valleys, was one of Pierre Paillot's favourite Australians: 'Pleasant, friendly aromas on the nose; soft entry on the palate, good acidity, apples and grapefruits.' 'Good balance and some succulence.' "
Raymond Blake, Food & Wine Magazine, April 2007

"Perfect for consumers who have heard about Riesling but aren't sure they'd like a wine of high acidity or intensity. This has fresh, grapey and green apple fruit and is zippy without giving too great a perception of acid. Nevertheless, it is quite a European style and should please buffs and sell to new Riesling converts."
Helen Coburn, Shelf Life, May 2007