91 points - Tyson Stelzer 2017 Turntable GSM
The Barossa Mag, Summer Ed 2018/19
Derek Fitzgerald says he is about the big “G” and the little “S” – and his new vintage blend is proof. It exemplifies the personality of Grenache in a bright and crunchy style. Refreshing acidity works in harmony with finely textured tannins, in this well-crafted, great value and friendly quaffer.
92 points James Halliday 2016 Paisley Velvet Grenache
Halliday Wine Companion 2019
Fermented in half-tonne batches with 20% whole bunches, half the batches left on skins for 6 weeks, left on lees in barrel until bottling. Bright, clear crimson; like all the Paisley wines, very well made in the context of micro-vinification. Raspberry, morello cherry and a touch of nougat fill the mouth, generating some warmth in the process, fine tannins the counterpoint.
94 points James Halliday - 2016 Silk Shiraz
Published in James Halliday's Wine Companion Cellaring Selections, May 2018
Uses whole bunches, pre and post fermentation maceration, wild yeast, matured for 12 months in French oak. Deep crimson-purple, the wine delivers maximum complexity, with a juicy, spicy intensity, yet remains light on its feet. It has great length and you sense the fresh acidity and low pH.
93 points Tyson Stelzer 2016 Clurichaun Mataro
Published in The Barossa Mag & WBM, Winter 2018
Derek Fitzgerald intended to blend this Mataro from a single site in the south of the Barossa, but couldn’t resist keeping it aside when he saw the quality of the fruit. The fruit integrity more than endorses his decision and he’s done a masterful job of upholding red fruit brightness, mixed spice complexity, even notes of sarsaparilla, beautifully framed in refined tannins and lingering long with bright acid line.
Mike Bennie - 93 points 2016 Paisley Velvet Grenache
Published in WBM Magazine
Bigger profile grenache that find good balance in its volume of mulberry, preserved plum and black currant fruit with a light dusting of spice and some faint herbal character. It’s a sloshy, bolshy, fleshy version of the variety, likely to satisfy those seeking some fruit forwardness and generosity from their reds.
93 points Toni Paterson - 2016 Silk Shiraz
Published in The Real Review 20th March 2018
A vibrant, medium-bodied Barossa shiraz with impressive concentration of flavour. Dark cherry and sarsaparilla with a lick of spice. After decanting, the wine opens beautifully, having alluring aromatics and a supple middle. A stylish, delicious, elegant wine from a new producer.
Tyson Stelzer - 93 points 2016 Paisley Silk Shiraz
Published in The Barossa Magazine
From a cool, elevated, later picked site in near Ebenezer, it’s refreshing to see a Shiraz of refinement and poise from this part of the world. Black and red fruits are masterfully united with well-gauged, understated touches of whole bunch and new oak, culminating in a long and well-textured finish. Derek Fitzgerald is a master of tannin management. A name to watch.
Tyson Stelzer - 93 points 2016 Paisley Velvet Grenache
Published in The Fritz Magazine
An exciting new estate from an experienced couple, this elegant and characterful grenache is the child of 70 year old vines in the southern Barossa. Blue frutis and spice coalesce in a style of impressive structure, the seamless union betreen bright acidity and finely structured tannins, with just the right touch of whole bunch fermentation leading complexity and integrity.
James Halliday - 96 points 2016 Mixed by DJ Deadly GSM
Published in Wine Companion 2018
This is a livewire blend (65/27/8%), the colour an immediate come-on, then there are mountain rivulets of ripple red fruits coursing along and down the palate, the freshness and vibrancy on the finish utterly exceptional. It would be a crying shame not to drink this wine before the end of ’18.
Campbell Mattinson - 92 points 2016 Paisley Silk Shiraz
Posted on WineFront - 23rd November 2017
Paisley Wines was a happy discovery a few months back. The good form continues.
It's medium-weight and frisky with excellant unforced complexity and sound, juicy lenght. In short, it's a good drink. It tastes on peppers and boysenberry, plum and cedar wood and while it's tangy it also feels, well, silky. It's shiraz in a good place. I would drink it young but there's no reason why this shouldn't mature well. Drink 2018 - 2028
Campbell Mattinson - 91 points 2016 Mixed by DJ Deadly GSM
Posted on WineFront - 23rd August 2017
So many new wine brands out there and so often, when you investigate, the wines are good. Spotted this on a wine list in Adelaide.
Impeccable. Spice, fruit, texture. A lick of creamy oak but don’t be worried or fooled; fruit is the hero here. Raspberries and cherries, dry spices, a sandy/earthen character. Everything feels like it’s pulling together; everything feels cohesive. Good linger of fruit-filled flavour too.
Some warmth but right now, as a young wine, it slips down a treat. Rated: 91 points, Drink: 2017-2021.
Tyson Stelzer - 92 points 2016 Mxed by DJ Deadly Turntable GSM
Published in The Barossa Magazine
An all-new Barossa blend, masterfully mixed to capture the red fruit freshness and fragrant lift of two-third Grenache from 70-year-old southern Barossa vines, tweaked with the spicy depth of Shiraz and a dash of Mataro. Derek Fitzgerald has masterfully honed fine-grained tannins, with just the right touch of whole bunch complexity. A newcomer not to miss.
Campbell Mattinson - 91 points 2016 Paisley Velvet Grenache
Posted on - Wine Front 18th November 2017
Paisley Wines, Paisley Velvet. What's not to like?
This is the juicieist and most sweet-fruited of the initial Paisley Wines releases. It's alomst jellied in the way it presents, in a good way. We're looking at raspberries and blueberries, all juicy and ripe and delicious. There's a lightness of touch here, despite the fruit sweetness; an unusual kind of elegance. Floral, almost blossomy characters help with this impression. Very fine tannins too. Another hit. Drink 2017-2023