"100% whole-bunch pressed fruit that spent six weeks on lees prior to racking, sulphur addition and blending. A luminous, bright green gold. Ravishing aromatics. Apricots, orange blossom, geranium, makrut lime leaves and more. Just as enticing on the dry, gently textured, energetic and very long palate. And while it's just so damn delicious now, history tells us that it's always worth putting what is one of Australia's greatest wines away for a few years."
97 Points
Philip Rich, The Halliday Wine Companion