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Reviews of the 2025 Rosato:

91 points, Shanteh Wale, South Australian Wine Guide 2026, November 2025:
Young vines of Sangiovese blended with Aglianico makes for a sensible start to Hither & Yon’s Rosato adventures. Cranberries, red cherries and Pink Lady apple skin. Strings of paper bark and cold peach tea. In Rosato style, it’s dry with some grainy texture. There is some middle palate flesh that plays nicely against the thick ruby grapefruit pith. A lovely way to enjoy brunch, as this wine will work with fruit, fresh cheese and sheets of smoked salmon too. Drink now-2027.

 92 points, Marcus Ellis, Halliday Wine Companion, September 2025:
74/26% aglianico/sangiovese from the home Sand Road vineyard. A burnt orange tone and a savoury cast. Redcurrant and pomegranate, sour cherry, cool peach, rose, rhubarb and red apple skin. This is firmly pitched to the table. More power to that. There’s abundant fruit and flavour, but there’s a linearity of structure, fine tannin and acid in league, intertwined. Bring the food and it will sing.

 91 points, Campbell Mattinson, September 2025:
This rosé-style was made with Aglianico and Sangiovese grapes. This is fresh, juicy and crisp but it also has good spread (of flavour) through the finish, which is always the surest sign of quality. Red cherry, fennel, watermelon and an array of fragrant, Italian herb characters – and a flash of blood orange too – all make for highly enjoyable drinking.

Reviews of the 2025 Chenin Blanc:

Jacob Barter (Noori) for the Summer (2025-2026) edition of Fleurieu Living Magazine:
Chenin gets cast here as the oyster and sushi whisperer. It's bright and mineral, the acid is high, but there's texture and weight too, with an edge that takes us straight to shellfish, caviar and sashimi. Think Sake energy. The nose has rich fruit of course but there's more to it, ginger and beeswax, rice bran and macadamia. Perfect with oysters, a deconstructed smoked salmon bagel situation (cream cheese, dill, capers) or Ahi poke loaded with sesame, soy and tuna. It's the one you drink at a sushi train when the plates are piling up dangerously fast.

89 points, Marcus Ellis, Halliday Wine Companion, December 2025:
From the Breakneck Creek vineyard off vines grafted in '23. Whole-bunch pressed, then a long cold ferment in tank, with 20% in old oak. The bottle is lightweight and recycled. That’s a good thing. For the environment, and there’s more left in the bottle than it feels. A win-win. Waxy apples, lemon barley water, samphire, ozone and a little nuttiness. It flexes on the mid-palate, though is lighter in concentration. Clean acidity wraps things up neatly.

Reviews of the 2025 Fiano:

92 points, Stuart Knox, The Real Review, January 2026:
Top Rank Fiano (1 of 15) of the Fleurieu.

Light straw yellow hue. Hazelnut, vanilla flower and pear fruits on the nose. Pear and cumquat fruit with linseed and hazelnut depth and complexity. The textural nature appeals here, with rich oiliness through the middle then phenolic grip into the finish. 

90 points, Shanteh Wale, South Australian Wine Guide 2026, November 2025:
Dainty with honeysuckle and fields of wild freesia. Lemon sorbet and white tea. There is a sweet pineapple mid palate with acidity that fills in and circulates through the handfuls of fruit. A very pleasing wine that is far too easy to drink. This shows the floral and ripe summer fruits that Fiano is known for, made in a way that delivers immediate enjoyment. Softened edges and destined for colourful salads and prawns. Drink now-2027.

Silver Medal, 2025 Australian Alternative Varieties Wine Show.

 *Red Star Value. 93 points, Marcus Ellis, Halliday Wine Companion, September 2025:
From the Oakley Road vineyard. This the third release from vines planted in 2020. A warmer year than the one prior, and significantly warmer than the one before, but this maintains its line of citric race and lightly saline tang, further underlining the variety’s adaptability to vintage vagaries. Texture’s a thing here. On the quiet, but its moreishly chewy, chalkily grippy, but subtly so. Lime pith and lemon balm, wild flowers and crisp golden apple.

 92 points, Campbell Mattinson, September 2025:
This is a fresh and fruity white wine, for starters, which makes it easy to like. But it’s also a white wine with a slip of satin to its texture, and with subtle hits of grapefruit rind, wax and brine, which give it a bit of extra, and elevate its quality. It’s very good. It’s tasty, it’s crisp, it’s fruity and it’s more.

Reviews of the 2023 Fiano:

15.5+, Max Allen, Jancis Robinson, October 2023:
First crop of Fiano at H&Y, made very simply: ambient-yeast cool ferment, ageing in stainless steel, bottled after nine weeks. That lovely varietal Fiano fragrance – a touch of green apple, citrus and handcream – then a little lean and cool, with a gentle rain of acidity on the tongue. Will fill out in bottle over the next couple of years.

Reviews of the 2024 Fiano:

*Red Star Value. 93 points, Marcus Ellis, Halliday Wine Companion, December 2024:
From vines planted in 2020, this is the second release of fiano at this address. Picked early and wild fermented cool and slow, it spent seven weeks on lees in steel before bottling. Though picked at a frisky point, there’s no greenness, just a citric urgency that is quite compelling. There’s some complexity, too, with dried wild grasses and a hint of spice. The palate is moreishly refreshing, with lemon barley water texture and brisk but not tart acidity. It’s a very fine drink.

Reviews of the 2023 Fiano:

15.5+, Max Allen, Jancis Robinson, October 2023:
First crop of Fiano at H&Y, made very simply: ambient-yeast cool ferment, ageing in stainless steel, bottled after nine weeks. That lovely varietal Fiano fragrance – a touch of green apple, citrus and handcream – then a little lean and cool, with a gentle rain of acidity on the tongue. Will fill out in bottle over the next couple of years.

Reviews of the 2025 Falanghina

90 points, Marcus Ellis, Halliday Wine Companion, December 2025:
The first commercial release of the grape for H&Y, and one of the earlier ones for the region. That’s not surprising, as climate-apt alternative varieties are a linchpin here. And '25 was a year for such things, with the heat turned up. That doesn’t show, with this strutting its cool and crisp charm with confidence. Lime pith, lemon balm, tart pink apple, green peach and a touch of almond. It’s lightweight, with a tangy, snappy finish. Linguine alle vongole, please.

91 points, Shanteh Wale, South Australian Wine Guide 2026, November 2025:
It’s exciting to see Falanghina taking flight in McLaren Vale and to see what
becomes of the fruit in different hands. Here, there are yellow flowers, burnt peach and grated ginger. A whiff of honeycomb and the intensity of jonquil in full bloom. Acidity has been celebrated and kept fresh with the slight candied lime and apple unfurling across the mid palate. A miniscule amount produced, this wine sells out fast, a promising start for the hard to pronounce but delicious to drink variety. Drink now-2028.

Silver Medal, 2025 Australian Alternative Varieties Wine Show.

 92 points, Silver Medal, 2025 McLaren Vale Wine Show.

Reviews of the 2023 Grenache Carignan:

91 points, Shanteh Wale, South Australian Wine Guide 2026, November 2025:
Mulberry, Christmas cherries and blackcurrant. Fig leaf and black peppercorns. A marriage of red and black fruits with some lightness that dances on the palate; this becomes quite the refreshing number with a few sips and it could handle a very slight chill in the summer months. There is a garrigue of herbs and growing things, some green peppercorn bite. A befitting wine for peppery herbs or a loaded salami and rocket focaccia. Drink now-2028.

92 points, Marcus Ellis, Halliday Wine Companion, September 2025:
Off grenache (60%) vines planted in 2009 and carignan (40%) in 2014 from the Sand Road vineyard. This, the first release, is very much in a bistro weight. The buoyant red-berried grenache is lively and juicy, with carignan adding scrubby herb and spice notes, the enthusiasm of the former balanced but not quelled by the latter. It’s an appealing wine, with a zippiness to the finish that will see it work nicely with so many foods, from lighter vegetable plates to fattier meat dishes.

Reviews of 2021 Leask Shiraz:

5 stars, 95 points, Aaron Brasher, The Real Review, January 2024:
Inky, dark and opaque in the glass, an impressive colour. Deep, dark and brooding aromas of plum, blackberry, bramble, cedary oak, dried herbs and anise. Powerful, plush and concentrated in flavour. Plum, mulberry, blackberry and sweet oak flavours are all at play in a very decadent way. The tannins are firm and shapely and work well to tame the opulent fruit.

Reviews of 2018 Leask Shiraz:

95 points (gold), 2021 The Real Review, Huon Hooke:
A lovely, dark, impenetrable purple in the glass. Black cherry, olive tapenade, iodine and dried herbs are the features of the aromatics. There's plenty bubbling away here, quite evocative. Powerful but balanced flavours of dark plum and black cherry, there's also some 70% cacao chocolate and creamy oak adding structure, texture and mouthfeel. The tannins have an obvious presence ensuring all that power is focused and the length is long, firm and serious.

93 Points, WineFront, Mike Bennie:
Top flight wine from the good folks at Hither & Yon. Powerful red, deep and dark. Brooding and feels like it’s just a wee baby. Ripe plum, sticky salted liquorice, woody spice, truffle and earth. Big and bold. Throaty and warm. Dark chocolate tannins all powdery and assertive. Done well, no missing this wine.

93 Points, James Suckling, June 2021:
Very attractive red berries and cherries here with some earth and chocolate too. The palate has a smooth feel with plush, gently grainy tannins carrying long. Approachable.

90 Points, Royal Adelaide Wine Show 2020.

Reviews of 2016 Leask Shiraz:

James Halliday, Wine Companion, August 2018, 94 points.
This must have come from a very special site, with no frills vinification. It is medium to full-bodied, with exceptional mouthfeel, velvety but not the least heavy, the role of oak limited. It all works well. 26 years old vines, hand-picked, open-fermented, matured in used French puncheons for 18 months.