Estate-grown, hand-picked, whole-bunch pressed, wild-fermented, 35% mlf, matured in French oak (20% new) for 14 months on lees. Elegant and perfectly balanced, it is maturing at a reassuringly slow pace, promising more still when fully mature. The flavours are poised between stone fruit and citrus. 95pts JAMES HALLIDAY, www.winecompanion.com.au
Fermented wild in oak and left on lees for 12 months before being transferred to stainless for a few months prior to bottling.
As beautiful as ever. Fresh green apple, nectarine and peach flavours come spun with toasty, spicy, cedary oak. Whispers of flint and ginger-like characters add highlights, as does a subtle creaminess to the texture. It’s all of fresh, flavoursome, long and elegant. It also has charm on its side. 94pts CAMPBELL MATTINSON, www.winefront.com.au
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