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.
Campbell Mattinson, The Wine Front - 94 Points