Jane Faulkner, Halliday Wine Companion

If Pat Carmody can't make great shiraz, then we should all shut up shop. He's only been doing so at Craiglee for, oh, about 40-plus years. There's a DNA imprint to this, with a whorl of dark fruit, warm spices shot through, cedary oak and wafts of red roses. Very savoury though, fuller bodied with archetypal Craiglee tannins supple, shapely and ripe. Yes, a lovely wine made by a legend.

Gary Walsh, The Wine Front

I’d have Craiglee on my list of Australia’s best Shiraz for sure, except they’re such quiet achievers, you might forget to add them.