SA LIFE - SEPTEMBER 2008 David Sly
There are precious few vines of the white Spanish grape variety Pedro Ximenez remaining in the Barossa. Once they were common, to provide a foundation for the old fashioned, robust port; now Peter Schulz collects what remaining fruit he can to produce a single varietal fortified expression that is enticing for its gorgeous amber colour and fine flavours. Boasting a blend of six consecutive vintages from 1998, this fortified has a heady mix of bright fruit notes in a smooth, rich palate; marmalade, citrus peel,apricot and a pinch of baking spice, all sliding through to a clean, though not overly sweet, finish.

TASTE FOOD AND WINE 2008 -The Best Wine of 2009 Matthew Jukes and Tyson Stelzer
"Tasting like boozy raisins and dark powerful spirit, don't drink this wine with Flat Turkeys or you will surely need a second bottle".

ROBERT PARKER’S WINE ADVOCATE – Issue 167, October 2006
This amber coloured rich sweet dessert wine tastes like brown sugar/molasses syrup with notes of roasted hazel nuts, coffee, chocolate and caramel. It should be enjoyed at the end of a meal over the next 3-4 years.
Rating: 92 Points.

AUSTRALIAN GOURMET TRAVELLER DECEMBER 2006
Unlike Spanish Pedro (or PX to its mates), which tends to be dark and unctuous that it pours more slowly than other liquids, this barossa version is finer, more brand-spiritous, spicy and raisiny. christmas pudding, anyone?

With Ben Canaider
The most drinkable of the lighter, anti-bitumen styles. It has good raisin and nut flavours that track through to the back palate where a lick of sharp spice cleans up; and it lingers pleasantly. Marmalade flavours are reminiscent of the homemade stuff, complete with a top-up of mum’s emergency brandy.