“The first results of [the] collaboration are fantastic: the grenache, in particular, tastes like no other Australian example of this variety and will change perceptions of the Frankland region...” Max Allen, Australian Financial Review

“A new name to reckon with. The Swinneys aren’t new to vines but the recently launched brand amazed us with its formidable quality… the top reds, named Farvie, are shockingly good.” Huon Hooke, The Real Review

“Validation is faith’s greatest reward, and right now Matt Swinney is up to his eyeballs in it.” Nick Ryan, The Australian

“An utterly gorgeous nose awaits. Ferrous, blood plum, rust, pastrami, blackberries in summer, black cherries and mulberries too. 2020 was warm and yields were low. Across the board, berries were small. An odd observation perhaps, until you encounter the tannins. This is concentrated and textured, with fine-grit tannins that shape the palate and encase the fruit. It insists on a decant as it’s tight as a drum currently – you will miss the complete spectrum of texture if you decide to wade right in. This is a monumental wine of gravitas and poise, the flavour all clustered on the back palate. I suspect we haven’t seen the best of it yet. Drink 2022–2042” 97 points, Halliday Wine Companion

“This is a Syrah that will make the wine world sit-up and think what is possible for this variety in Frankland River.  In fact, it is one of a number from several producers showing a new direction and exploration for Syrah from this region.  The typical Australian model for Shiraz has been tossed out here.  It has an incredibly deep and dense colour, and once again the regional ironstone, ferruginous character comes through.  There’s an inky pepperiness with a subtle liqueured prune character and dark chocolate notes, albeit slightly understated.  The texture and brightness of the palate is a feature.  It is also a wine that is unafraid to show its tannins.  Winemaker Rob Mann says it is inspired a lot by what is drunk in Europe.  He has adopted a similar oak regime to the Grenache and makes it in a reductive way so there is no pumping over.  The whole bunches and berries go into upright older oak vats where it is left achieving a slightly carbonic style.  Of course, all this is possible because of the fastidious approach adopted by owner Matt Swinney in the vineyard where the search is for the best bunches on the vines.  It’s an obsessive and uncompromising approach which yields just 3 tonnes to the hectare.  A wine that redefines Syrah in much the same way the Grenache has redefined that variety.” 99 points, Ray Jordan, Wine Pilot