95 points – Huon Hooke, The Real Review
Deep purple-red colour; the bouquet has raspberry and blackcurrant pastille aromas, complexed by gentle spice notes. The wine is medium-full bodied and laced with a delicious core of sweet fruit shrouded in emery-like tannins that impart pleasing structure. Good length: a very stylish modern grenache that can be enjoyed young.
94pts Halliday Wine Companion (Ned Goodwin MW)
While vintage ’22 may not scale the heights of ’21, it was another attenuated, Eurostyled year of poise, enough fruit weight and immense freshness. Savoury, the signature. I’ll take that over obvious sweetness any day. The first cab off the premier rank. A subregional blend limited to old, dry-grown bush vines. Varying degrees of whole bunches. A number of picking windows, too, to embellish freshness and enough weight. Fermentation is ambient. I’d be hard-pressed to find a better wine than this for the price. Kirsch, ume, cranberry, bergamot and a scape of pixelated tannin, sandy of feel, directing length.
92 points – Gary Walsh, The Real Review
A bit of mint, some char and meaty stuff, raspberry and strawberry, juicy with fine sandy tannin, a little dried rose, and a slightly gritty finish of good length. Good.
Fruit for Thorny Devil comes from a variety of some of the finest vineyards in McLaren Vale. Old bush trained vines and sandy, mineral strewn vineyards ensure that this is amongst our most delicious Grenaches.
The resulting wine has the characteristic McLaren Vale perfume and spice with a beguiling texture and perfume that unfolds, layer by layer.
Thorny Devil comes from a variety of sites, all of which have in common that that they are old, bush trained and dry grown. With Grenache, we are always looking to maximise fruit purity, texture and finesse and do so through earlier picking, selection of blocks within the vineyard and a detailed understanding of each site and how it reacts to the season.
The fruit was handpicked from a variety of sites, all of which were vinified separately with up to 30% whole bunches retained in the ferment.
Fermentation began naturally and hand plunging twice a day was carried out through to dryness. Gently pressed off skins before 10 months in old oak hogsheads.