93 Points — Jane Skilton MW
It is a mystery to me why Chenin Blanc is not more desirable. Mandarin, kaffir lime and Granny Smith apple on the nose. The palate has plenty of concentration with just-ripe white nectarine and fresh dill joining the orange citrus flavours. Although there is a little sweetness, there is an appealing wet-stone element that gives grip and texture.

93 Points — Cameron Douglas MS
Distinctive and different with a bouquet and palate of apples and white flowers. A soft, chalky almost lime-stone mineral under current. A very fine lees autolysis with contrasting acidity then some residual sweetness before the flavours of apples, pears and flowers return. Complexity builds as the wine opens up in glass. Will be a long term storage wine, but equally drinkable today and through 2030+.

93 Points — Angus Hughson, Winepilot.com
Chenin blanc must be the most underrated grape variety on the planet. In its home in France’s Loire Valley it is known for exceptional sparkling and sweet wines, but also dryish whites that drink well for decades. There should be more of it, and thankfully the Dicey brothers chose to plant some in their Central Otago vineyards. This wine has everything you’d expect from quality chenin blanc. Green apple and citrus aromas with a savoury hay/lanolin edge. The palate explodes with juicy fruits that sit over a firm acid backbone nicely balanced with a touch of sweetness. Young, bright and finely detailed it is delicious right now and has the staying power to enjoy over the next five years.

95 Points — Jane Skilton MW
Perhaps inspired by Germany’s Riesling kabinetts, this is a super example of why the lower alcohol/medium dry style works so well in central. Bright lemon sorbet and crunchy, almost tart green apple on the nose. The fruit flavours are crisp and strikingly vivid whilst mouth-watering acidity is balanced by a definite thread of sweetness. The 10.5% alcohol gives a touch of body, suggesting the wine would partner food well, and the finish is both juicy and succulent. A precise, focussed (and delicious) example of this style.

94 Points — Cameron Douglas MS
Pure and fresh, quite floral to begin with, then aromas of fresh red and green apple, a light mandarin, tangelo and limeflower scent adds lift and distinctiveness. Off-dry with immediately contrasting acidity. Flavours of citrus and tree fruits to reflect the nose. Acidity layers in the texture and contrast to the sweetness. Balanced, refreshing and well made. Drink now and through 2028+.

92 Points — Angus Hughson, Winepilot.com
Off-dry rieslings have become the popular style in Central Otago as that little bit of sweetness is needed to tame the acidity found in wines from one of the coolest wine regions in the world. When done right, as it is here, you hardly notice — and if you love spicy food, off-dry rieslings are perfect for cutting through dishes with heat thanks to their lower alcohol content. With only 10.5% alcohol, this wine is exotic and pretty, bursting with guava, citrus and floral fruits that are bright and fresh. The palate is beautifully pristine and pure — vibrant fruits with balanced acidity drive a long and silky finish. It will age but is probably at its peak right now while that youthful fruit is on song.

92 Points — Cameron Douglas MS
Pure varietal lift with white pear, apple and mandarin citrus; there's a floral perfume as well showcasing a lite mineral layer. On the palate - youthful, fresh, varietal and fruity with flavours that reflect the nose. No mistaking the textures with acid leading then a fine phenolic tension. Crisp, fresh, youthful and balanced with alengthy finish. Drink now an through 2025.

95 Points — Jane Skilton MW, Wine Pilot

The most complex and interesting of the three pinots tasted. A nice touch of dried herbs, thyme and sage, overlays the red berry aromas and there is an exotic note of star anise and red liquorice too. On the palate there is masses of ripe, bold fruit harnessed by a strong savoury character and a chewy, tannic backbone. Good length. This is a wine built for the long haul, drink from 2022.

94 Points — Cameron Douglas MS

Fine, complex and varietal with aromas of red berries, plum and wild raspberry, a depth and complexity as well as a core of fruit that has a softness about it before oak spice and dried herb layers through. On the palate - calm, fruit centric palate with contrasting firm-ish tannins then acidity. Dried herb, old barrel spice, bracken, hay and stony mineral are all contrasted by a core of fruit. Youthful needing cellar time, but also drinkable today witht he right protein . Best window for drinking is from 2022 through 2028+.

96 Points — Angus Hughson, Winepilot.com

Made from an almost twenty year old Bannockburn vineyard Dicey’s The Inlet Pinot Noir makes a grand statement from the get go. It’s immediately beautifully aromatic with powerful ripe fleshy red berry fruits lifted by five spice and red liquorice with a faint animal skin edge. The palate then has great energy and brightness — spicy cherry fruit that is silky and pure supported by ample tannins that then drives a long, spicy and seductive finish. It is already delicious but also has the staying power to improve over the next decade, if you can keep your hands off it.

94 Points — Jane Skilton MW, Wine Pilot

This is a much more intense, darkly fruited pinot noir. On the nose, damson and black cherry fruit is joined by a cinnamon-edged langues de chat biscuit note. The palate is not as forthcoming as the regular pinot noir, the tannins bolder and the palate more firmly structured. There is good persistence of flavour suggesting that for those with patience, this will reward cellaring. Drink from late 2022.

95 Points — Cameron Douglas MS

Pinosity and personality - aromas of wild flowers and red berries, dusty dried herbs and mineral with a smashed stone scent. On the palate - closed, youthful, taut and hiding. Lots of texture and character with firm fruit tannins, wild thryme and dried herb then flavours of red apple, cherry, plum and wood spices. A wine about the core of fruit reflecting environment then use of old barrel. Young and needs some time to integrate and find harmony. Best drinking from late 2022 through 2029+.

94 Points — Angus Hughson, Winepilot.com

Dicey make wines from two pinot noir vineyards — The Inlet and Black Rabbit. The Black Rabbit is planted on a steep north-facing slope at a higher altitude than The Inlet, and it has created the bolder and richer of the two wines. It’s classic Central Otago in that brooding, rustic style with a distinct savoury edge and firm tannins — this wine needs time. It opens with youthful, gently aromatic layers of dark cherry, wet earth, dried herbs and spice although it still feels quite closed and wound up tight. More red fruits and baked earth emerge on the palate which is savoury and muscular before a long and strong finish. It is a big and rich pinot style with plenty of potential.