89 points - "Viognier gives both the florals and the tannins a lift in this clean, refreshing red. The fruit is grapey and blunt at first, but it responds to air with bright scents of red berries and green herbs. Decant this for long-smoked pork ribs."  Panel of Judges, Wine & Spirits (USA), February 2008.

"Dark and richly coloured, very inviting aromas include black plum, blackcurrant, light black pepper and pretty, dark red flowers (viognier). This is a sweet and hot red wine, but it has richness, texture and style. The dark berries and floral notes persist on the palate and are balanced with medium acidity and ripe tannins. Dry but very fruity. Yum!" Cameron Douglas, Hospitality (Aus), November 2007

88 points - "The 2005 Shiraz & Viognier (5%) spent 17 months in French and American hogsheads, 10% new. Purple-colored, it has a reticent bouquet of violets, earth, plum, and blueberry. This leads to a firm, full-bodied wine with layers of fruit, light tannins, and 2-3 years of aging potential. Drink this tasty wine through 2012." Robert Parker, The Wine Advocate (USA), 31 October 2007.

"Shiraz viognier blends are all the rage and it's hard to say they don't deserve the fuss, as there are many good ones, and not all are expensive. This is a lovely spicy, herbal, slightly vegetal but ripe red with tinges of licorice and anise in the palate. Features of the wine are its soft, fine-grained tannins and smoothly drinkable texture. There's a lot of fruit sweetness and its balance means you'll want to drink it right away. A few years ageing would certainly do it no harm. Best now to five-plus years. 14.5% per cent alcohol. 93/100."  Huon Hooke, Sydney Morning Herald - Good Living (Aus), 16 October 2007.

"This is one of the best, entry level SVs in Australia - partly due to Yalumba's incredible understanding of the viognier grape, and partly to the brutal pursuit of excellence which is an integral part of the Yalumba team make-up. Fresh, vibrant, berry fruit and pepper spice is topped off beautifully with exceptionally discreet viognier in this wine."  Matthew Jukes & Tyson Stelzer, Taste Food & Wine 2008 (Aus), October 2007.