Awards & Reviews


5 Star winery – James Halliday’s 2021 Wine Companion.

2019 Gippsland Wine Awards


Trophy – Most Successful Exhibitor

Trophy “Best Red” – (2018 MPV Pinot Noir). 

Trophy “Best Shiraz”. (2018 SB Shiraz)

Trophy “Best Pinot Noir”. (2018 MPV Pinot Noir)

Trophy “Best Rose”. (2019 MPV Rose)

 

Gourmet Traveller WINE: Lightfoot & Sons best large cellar door in Gippsland.


Current Vintages


2018 Limited Release Pinot Noir Shiraz

” 50/50% blend, all destemmed and all into French oak. This blend always sounds like a good idea but it rarely works as well as it has here. This is both well fleshed and fine-grained, its dark berry notes teaming beautifully with nut, herb, cedar wood and sweet spice notes, the finish yet full of get-up-and-go. It’s a mid-weight red with quality nailed to the mast.” CM 95 Points – 2021 Halliday Wine Companion

2017 Home Block Chardonnay

” Only 222 dozen bottles made despite the perfect growing season, the limitation being the small parcel from within the Home Block. Pressed straight to oak (20% new) for fermentation and 11 months maturation. The fruit aromas and flavours span white peach, grapefruit and melon, the oak no more than a textural play” 95 Points – 2021 Halliday Wine Companion

2016 River Block Shiraz

Hand-picked destemmed fruit with a high whole berry proportion was left in skin contact for 100 days post-ferment, then pressed to French oak (40% new) for maturation. Unequivocally struts it’s cool climate DNA, but it still feels ripe and approachable. Dark fruit, peppery spice, cedar and licorice are all in play, the medium-bodied palate framed with supple tannin. 95 Points – 2020 Halliday Wine Companion

2017 Myrtle Point Vineyard Pinot Noir

“Hand-picked, a portion (30% of the total wine) had 30% whole bunches included, open-fermented, hand-plunged, pressed to French oak (15% new). Light colour, but no want of flavour or drive. Satsuma plum and red cherry fruit threaded with tendrils of spicy, savoury palate and tannins.” 94 Points – 2020 Halliday Wine Companion

2018 Myrtle Point Vineyard Chardonnay

Pressed direct to a mix of hogsheads and puncheons (15% new) from three forests/three coopers, 10% undergoing mlf. The Lightfoot Chardonnays are very similar, the differences lying as much in the vineyard as the winery. The overall light touch in vinification also brings the wines closer together. 95 Points – 2021 Halliday Wine Companion

2018 Myrtle Point Vineyard Shiraz

Peppery, mid-weight shiraz offering a sweet core of black cherried fruit before toast and clove characters sweep in. Much going on in the glass here; there are peppery, meaty, woodsy spice notes aplenty. 93 Points – 2021 Halliday Wine Companion

 

 

Previous Reviews


Lightfoot & Sons Winery
5 Stars  – James Halliday’s Wine Companion 2021

Lightfoot & Sons Winery
5 Stars  – James Halliday’s Wine Companion 2020

Lightfoot & Sons Winery
5 Stars  – James Halliday’s Wine Companion 2018.

Lightfoot & Sons Winery
5 Stars + The “Dark Horse” award – James Halliday’s Wine Companion 2017.

Lightfoot & Sons Winery
4.5 Stars – James Halliday’s Wine Companion 2016.

Lightfoot & Sons Winery
4.5 Stars – James Halliday’s Wine Companion 2015.

Lightfoot & Sons Winery
4.5 Stars – James Halliday’s Wine Companion 2014.

Lightfoot & Sons Winery
4.5 Stars – James Halliday’s Wine Companion 2013.

Most Successful Exhibitor – Gippsland Wine Show 2019

Most Successful Exhibitor – Gippsland Wine Show 2013.

 

SINGLE BLOCK & LIMITED RELEASE WINES


2015 HOME BLOCK Chardonnay makes Halliday’s list of top 100 wines of the year!

2017 Limited Release Pinot Noir Shiraz

A 50/50% blend, the pinot hand-picked, largely whole-bunch fermented, plunged once by foot, pressed to used French oak on completion of fermentation. The shiraz was hand-picked, destemmed, cool-fermented in tank with some plunging. Both portions were matured for 8 months before blending. Shiraz is the senior partner, pinot just evident. Not obvious where it will go with time in bottle. 91 Points 2020 Halliday Wine Companion

2016 Home Block Chardonnay

Hand-picked, pressed immediately with free-run and light pressings direct to French hogsheads (25% new), stirred, 50% mlf, matured for 11 months. Some colour pickup ex oak, but the aromas and flavours are fresh and intense. Has length and balance, but its best years are still in front of it. 94 Points 2020 Halliday Wine Companion.

2015 River Block Shiraz

“Hand-picked, destemmed, open-fermented, plunged, 100 days post-ferment maceration, matured in French oak (50% new), 145 dozen made. Technically difficult vinification has achieved all of its aims: the fruit is intense and long, yet elegant, and very expressive of cool grown shiraz with its red and black cherry composition. The new oak has been totally integrated, the mouthfeel supple and persuasive.” 96 Points.  James Halliday, 2018 Wine Companion.

2015 Cliff Block Pinot Noir

“Estate-grown MV6 planted ’97, eight picking days 4-25 Mar, the majority destemmed, open-fermented with cultured yeast, 15% fermented with 30% whole bunches to allow some carbonic maceration, matured in new and used French oak, bottled unfiltered. This complex vinification has resulted in a very complex pinot, with red and purple fruits, abundant spices and savoury/earthy fine-grained tannins. This in turn leads to good length and texture.” 95 Points. James Halliday, 2018 Wine Companion.

2015 Home Block Chardonnay

“Hand-picked, pressed straight to French oak (30% new) for fermentation on full solids, matured for 10 months, 146 dozen made. The depth, intensity and length of the fruits are utterly exceptional, throwing down the gauntlet at the feet of top class Yarra chardonnay. The grapefruit component is mouthwatering, drawing saliva from the mouth, crunchy acidity an ally. Will be very long lived. 97 Points.  James Halliday, 2018 Wine Companion.

2013 SINGLE BLOCK Pinot Noir.

“The yield of the MV6 clone pinot was only 2.6 tonnes per ha. The colour is deep, the bouquet redolent of cherry and soused plum fruit, French oak somewhere in the mix; the intense, layered palate provides more of the same, with a supplementary message: allow time for the wine to relax. Full of potential. 146 dozen made. 94 Points.” James Halliday, July 2015.

2013 SINGLE BLOCK Chardonnay.

“This wine comes from a block within a single vineyard planted to the Dijon clone 96; wild yeast-fermented and matured in French oak, only 100 dozen made. It is a beautiful wine, full of the delicious white peach fruit, tempered by citrussy acidity, that this clone gives; the oak handling has been perfectly judged. 96 Points” James Halliday.

Excellent concentration of flavour. No lack of style. Green melon, white peach, a wealth of seductive/creamy oak, and a bit of dazzle dazzle to the finish. Gorgeous. 95 Points” Campbell Mattinson, The Wine Front.


MYRTLE POINT VINEYARD WINES

2017 Myrtle Point Vineyard Chardonnay

Hand-picked, whole-bunch pressed direct to barrel with full solids albeit ex free run and light pressings. Fermented with wild and cultivated yeast in French hogsheads and puncheons (15% new). Lees stirring; 10% mlf. Super elegant and focused. Long palate with grapefruit and apple to the fore. 95 Points.  James Halliday, 2021 Wine Companion.

2016 Myrtle Point Vineyard Chardonnay

“Picked over 2 weeks, reflecting different ripening clones/vineyard blocks, free-run juice and light pressings fermented in French oak (15% new) with a mix of wild and cultured yeast, a small portion undergoing mlf. Attention to detail in both the vineyard and winery has paid dividends: this combines elegance and intensity, balance and length. White peach and citrussy acidity soar on the finish, imprinting themselves permanently on the very long palate and aftertaste. All class.” 95 Points.  James Halliday, 2018 Wine Companion.

2016 Myrtle Point Vineyard Pinot Noir

“Estate-grown MV6 planted ’97, eight picking days 4-25 Mar, the majority destemmed, open-fermented with cultured yeast, 15% fermented with 30% whole bunches to allow some carbonic maceration, matured in new and used French oak, bottled unfiltered. This complex vinification has resulted in a very complex pinot, with red and purple fruits, abundant spices and savoury/earthy fine-grained tannins. This in turn leads to good length and texture.” 94 Points.  James Halliday, 2018 Wine Companion.

2015 Myrtle Point Vineyard Shiraz

“Estate-grown, open-fermented, matured for 11 months in new and used French oak. The bouquet is positively fragrant with red fruits and spices, the elegant light to medium-bodied palate a silk tapestry of red and purple fruits, superfine but persistent tannins and perfectly balanced and integrated French oak. A lovely shiraz for pinot noir devotees looking to the occasional alternative”. 95 Points.  James Halliday, 2018 Wine Companion.

2015 Myrtle Point Pinot Noir.

“MV6 clone picked over 2 weeks, 20% of the total crush was whole bunches, but individual batches ranged from zero to 75%, the batches using wild and cultured yeast, after fermentation pressed direct to French oak (15% new). An elegant mid-weight pinot, primarily with red fruits providing the flavour, supported by fine-grained tannins and integrated oak. It’s clear the Gippsland Lakes enjoyed the same ideal conditions as those regions further west in Vic.”  95 Points.  2017 Halliday Wine Companion.

2015 Myrtle Point Chardonnay.

“Pale mid-straw; citrus, spice and white peach are in play with a background of complexity derived from barrel fermentation and partial mlf. The palate is beautifully poised with driving mineral acids and layers of texture and flavour. It is powerful, long and impressive.” 95 Points. 2017 Halliday Wine Companion.

“From the Gippsland Lakes district, this wine blew me away. Firstly, it smells great. Peaches, green melon, white flower petals and stuck match minerality are layered, complex and seamless. Smooth and tasty, there’s a mineral-laced line of acid that adds elegance and focus to the weight and intensity of the flavours”. 95 Points.  Ben Thomas, June 2016, The Weekly Review.

 Gippsland, for want of a more specific term, is such a terrific place to grow cool climate varieties… it’s a lovely Chardonnay. It lights up the glass and then lingers through the finish.  Pear, lemon grass, steel, white peach and toast.  Woodspice notes too.  A touch of lactose.  It bounces various flavours around in your mouth before racing away with the spoon.  It will get better again with another year or so in the bottle”. 92+ Points.  Campbell Mattinson, The Wine Front May 2106.

2014 Myrtle Point Shiraz

Destemmed into open fermenters, cold-soaked for 3 days, 4 days post-fermentation maceration, pressed to French oak (15% new) for maturation. Bright, full colour; a seriously impressive cool-grown medium-bodied shiraz rippling with glistening black and red fruits, a rainbow of spice, pepper and licorice, ripe but fine tannins and a whisper of French oak. Has an unlimited drinking span. 95 Points.  2017 Halliday Wine Companion.

 2014 Myrtle Point Rose

Made from estate grapes picked over 4 days, crushed to press for short skin contact, then cool-fermented, two different yeasts used. Pale, bright puce; an expressive spice and red berry bouquet, then a lively palate that finishes with an unexpected, but enjoyable, flash of lemony acidity. 93 Points.  James Halliday.

2013 Myrtle Point Merlot

Bright colour; as merlots go, this has some appeal with its mix of cassis, plum and black olive; indeed, it’s one of those wines that sneaks up on you, insisting its length should be praised, its French oak and fine tannins likewise. The pity is only 75 dozen made.  94 Points, James Halliday.

2013 Myrtle Point Pinot Noir.

GOLD MEDAL (95 Points) – 2014 Royal Melbourne Wine Awards

SILVER MEDAL (92 Points) – 2014 Macquarie Group Sydney Royal Wine Show

“20% whole bunches. Carbonic maceration techniques employed. Bottled unfined and unfiltered. It’s a delicious pinot noir, fine and savoury and yet cuddly with dark, stewy fruit. Impeccably well balanced, satiny and sure through the finish, with a burst of foresty perfume/flavour as you swallow. 93 Points. winecompanion.com  3/12/2014

“Whole bunches.  Carbonic maceration.  15% new French Oak (quality coopers too: Siruge, Bousset, St Martin).  Unfined.  Unfiltered.

Satiny mouthfeel. Complex enough without being in-your-face about it.  Seems generally savoury but carries a burst of ripe/sweet fruit.  Cherries, stewed and fresh, foresty notes, spice and fennel.  Beautiful balance and drinkability.  Fine and dry to close”. 93 Points.  Campbell Mattinson, The Wine Front 20/10/2014.

 2013 Myrtle Point Cab Sauv.

Good colour; there’s no shortage of flavour of character here; the only question is whether the bay leaf, dried herb and black olive undergrowth is too obvious for the blackcurrant fruit. Having thought about it, I give a cautious no to the question, the final answer being 5 years down the track. The points are intended to be neutral.  90 Points.  James Halliday.

2012 Myrtle Point Pinot Noir.
94 Points – James Halliday.   ” Good colour; astute winemaking has employed parcels of wild yeast and whole bunch fermentation, married with conventional fermentation, has worked well to invest the wine with considerable complexity; black cherry, red cherry and plum fruit is interwoven with balanced French oak, and sufficient tannins for longevity”.

 92+ Points.  The Wine Front.  “This release hits the mark. It’s a bit sordid and cloudy but that’s part of the appeal. Cherries, rhuburb, undergrowth, bright tangy (elevated) acidity and twiggy spice through the finish. Impeccably well structured, complex and interesting. Very attractively priced.” 

Silver Medal Winner – 2013 Gippsland Wine Show

2013 Myrtle Point Rose

Gold Medal Winner – 2013 Gippsland Wine Show

96 Points- Gippsland Wine Show

2012 Myrtle Point Chardonnay

Bronze Medal Winner – 201s Gippsland Wine Show

2011 Myrtle Point Shiraz
Bronze Medal Winner – 2012 Gippsland Wine Show

Bronze Medal Winner – 2012 Royal Hobart Wine Show
Bronze Medal Winner – 2012 Royal Melbourne Wine Show.

2010 Myrtle Point Cabernet Sauvignon
Silver Medal Winner – 2011 Gippsland Wine Show
“Good colour; the fruit has ripened to precisely the right point, giving the wine an extra level of blackcurrant fruit on the fragrant bouquet and palate; touches of dried herb join the ripe tannins on the long finish.” 92 Points, James Halliday – Wine Companion 2013

2011 Myrtle Point Pinot Noir. 94 Points – James Halliday  Wine Companion 2014

Silver Medal Winner – 2012 Gippsland Wine Show

2011 Myrtle Point Chardonnay 93 Points – James Halliday  Wine Companion 2014

Silver Medal Winner – 2012 Gippsland Wine Show

2010 Myrtle Point Pinot Noir
“Excellent clear crimson-purple; a fragrant red berry bouquet leads into a pure palate, red cherry to the fore, with a long, silky finish; pure pinot noir. Unlucky not to win more than a silver medal at the Gippsland Wine Show ’11.”93 Points James Halliday – Wine Companion 2013

Silver Medal Winner – 2011 Gippsland Wine Show
Bronze Medal Winner – 2011 Boutique Wine Show

2010 Myrtle Point Shiraz
Gold Medal Winner – 2011 Gippsland Wine Show
Silver Medal Winner – 2011 Royal Hobart Wine Show
Bronze Medal Winner – 2011 Victorian Wine Show
Bronze Medal Winner – 2011 Royal Melbourne Wine Show
91 Points – James Halliday – Wine Companion 2013

2010 Myrtle Point Chardonnay
“Bright straw-green; super-juicy white peach, grapefruit and nectarine flavours have subtle, integrated oak from the barrel fermentation and subsequent lees contact. Has a come-hither stance that is hard to resist.” 90 Points, James Halliday – Wine Companion 2013

Silver Medal Winner – 2011 Victorian Wine Show
Bronze Medal Winner – 2011 Boutique Wine Show
Bronze Medal Winner – 2011 Royal Hobart Wine Show

2010 Calulu Road Shiraz, Cabernet Sauvignon

Silver Medal Winner – 2011 Gippsland Wine Show

2012 Myrtle Point Rosé
Silver Medal Winner – 2012 Gippsland Wine Show

2007 Vintage Sparkling
“Extended time on tirage has given the wine complexity, but without in any way flattening the quite delicate fruit flavours. The dosage has been sensibly restrained, giving the wine a fresh, bright finish.” 92 Points, James Halliday, Wine Companion 2013

2009 Myrtle Point Pinot Noir.
“Sweetly ripe, red- and dark-cherry aromas, clean and fragrant. It’s fruit driven and quite chunky, with liberal acidity and a full, weighty palate. It has ample, enduring, smooth tannins. A serious full-bodied pinot” 92 Points, Huon Hooke, Gourmet Traveller Wine. April/May 2011.

Bronze Medal Winner – 2010 Gippsland Wine Show

“It’s from a Gippsland vineyard first planted in 1995 – though vines this release came from were mostly planted in 1997. All MV6 pinot noir clone. It saw 20 percent new French oak and was bottled unfined and unfiltered. As an aside, it’s good to see a new pinot noir player priced appropriately.It’s a pretty pinot, and a serious one. It’s strong with tannin and dark, cherry-plummed fruit flavour though its spicy edges keep the impression firmly on the savoury side. Length is excellent. Complexity, as a young wine, is better than average. Some may baulk at the level of tannin but given time to soften, I don’t see this as being an issue; indeed the opposite. Impressive offering” 92+ Points, Campbell Mattinson The Wine Front.

2008 Myrtle Point Chardonnay

“Bright green-straw; a particularly attractive wine, marrying nutty/cashew barrel ferment characters with elegant nectarine and white peach fruit, citrus-tinged acidity to close” 94 Points, James Halliday – Wine Companion 2011

2009 Myrtle Point Shiraz
Bronze Medal Winner – 2010 Gippsland Wine Show

90 Points James Halliday – Wine Companion 2012

2009 Myrtle Point Cabernet Sauvignon
90 Points James Halliday – Wine Companion 2011

2006 Myrtle Point Shiraz
Bronze Medal Winner – 2008 Gippsland Wine Show

2005 Myrtle Point Shiraz
Silver Medal Winner – 2007 Gippsland Wine Show

2004 Myrtle Point Shiraz
Trophy for Best Red Wine in Show – 2006 Gippsland Wine Show

Trophy for Best Shiraz in Show – 2006 Gippsland Wine Show
Gold Medal Winner – 2006 Gippsland Wine Show